forever_donna Recipe Reviews (Pg. 1) - Allrecipes.com (16815739)

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Angel Food Cake I

Reviewed: Jun. 14, 2014
Too much sugar, not enough salt, not enough cream of tartar. Left out the almond, wanted a traditional flavor.
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To Die For Blueberry Muffins

Reviewed: May 31, 2014
Good, but it needs some fixes. First off, there's no flavor in vegetable oil. If you want a great baked good, then you have to use the best ingredients: melted butter to replace the vegetable oil. Secondly, buttermilk - 1 T of lemon juice or vinegar to a cup of milk. Mix that and let it sit, but use only the amount you need for the recipe (like 2/3 cup). Blueberries-I used my frozen ones from last summer that I picked, and that worked fine. I just wish I had added more than the 1C as the recipe stated. Lastly, I think the topping is fine with white sugar, but just use what's leftover from your stick of butter from the muffin batter and that's plenty. I had streusel topping left over, but that's probably just my preference as to how much I wanted on top. Also, bake high in the oven, and don't overmix your batter!!!
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1 user found this review helpful

Southern Pimento Cheese

Reviewed: Feb. 11, 2014
All pimento cheese recipes apparently aren't equal. I definitely didn't like the cream cheese in it at all. The garlic was out of place as well. I'll keep trying other recipes, this is not what I was hoping for.
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5 users found this review helpful

Chef John's Perfect Mashed Potatoes

Reviewed: Mar. 27, 2013
good recipe, but i really believe in heating the milk before you add it to the potatoes. but here's the kicker, if you go to watch his videos, I stumbled on his cheater pierogies and THANK YOUUUUUU for pointing out wonton wrappers. OMG you don't even know how happy you've made me. Can't wait to use your cheat!
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4 users found this review helpful

Cheese Dip with Beer

Reviewed: Jan. 8, 2013
Perfect, wouldn't change a thing. It's like anything, you have to use good ingredients to get a good finished product; make sure the beer you use is one you would drink. We made a party of supper last night and served this with a big salad, and to dip; kielbasa slices, large,homemade croutons, soft pretzels, and fries. I think I'm cooking up some macaroni and thowing it in the oven with the remaining dip for a delicious mac and cheese tonight.
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5 users found this review helpful

Saltine Toffee Cookies

Reviewed: Sep. 19, 2012
I did not care for this recipe. Picked out this recipe last night because I had lost my original and didn't think there would be any difference. Idk if it was the boiling for 3 min or the oven at 400 but it was wayyy too dark and burnt tasting. The proper recipe is bring to a boil and then into the oven at 350 degrees.
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12 users found this review helpful

Best Buttercream Frosting

Reviewed: Jan. 26, 2012
This is not good. Don't waste your time or ingredients. I didn't like it but proceeded to frost some cupcakes with it. I got about 12 frosted cupcakes. With that much butter and my regular recipe I can frost about 20. It's tasteless and has no character. If you REALLY want buttercream search Rick's Special Buttercream on this website. My mother, a wonderful baker never made this kind of frosting with flour. Now I know why. two thumbs DOWN!
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10 users found this review helpful

Creamy Hot Cocoa

Reviewed: Dec. 4, 2011
This is exactly how my mother (a depression era baby) taught me to make cocoa. We just eyeballed it and made single servings so it's nice to have measurements. She did exactly the same thing -with vanilla and a pinch of salt. How charming to see this here. Thank you!
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 14, 2011
Didn't even know I liked zucchini bread- this is addicting. I took a note from my aunt and did my pans the way she does for amish friendship bread: sprayed the pans with Pam for Baking and sprinkled with cinnamon sugar yummo! Thank you for sharing your delicious recipe
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4 users found this review helpful

Bologna Salad Sandwich Spread II

Reviewed: Jul. 17, 2011
This is a childhood favorite of mine. We always used Miracle Whip instead of real Mayo but substituting ham for bologna makes it ham salad not bologna salad. Not the same thing! I've tried making it without the sweet pickles and it just doesn't have the same zing. Now I'm wishing I had bologna in the house :\ lol
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4 users found this review helpful

Rhubarb Sauce II

Reviewed: Jul. 16, 2011
Holy Sour, Batman! and no butter- rhubarb sauce doesn't have butter. Added food coloring as my mother always did and doctored it with more sugar.
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3 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: May 28, 2011
Basically, it's a step up from canned frosting. Used Hershey brand Hot Fudge Topping. Even if I did like the flavor the consistency was too runny. Adding a cup of powdered sugar helped to save it some, but homemade is so easy and cheaper without the fudge topping why bother? Would I make it again? Sorry, no.
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4 users found this review helpful

Exquisite Pizza Sauce

Reviewed: May 16, 2011
Wow, how easy is this? No marjoram so I left it out, and also left out the cayenne. Halved the honey and my kids said it tasted just like the sauce in a "Lunchables" from the grocery store. That being said, it's not my fave pizza sauce, wayyyy to heavy on the onion. However, we also used it on some chicken cutlets and made Chicken Parm with it. Amazing! This is def my new sauce for Chicken Parm! Thanks for sharing
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Jay's Signature Pizza Crust

Reviewed: May 16, 2011
This is an awesome crust, and my new "go to" pizza crust. I didn't give it 5 stars because there's not really any need to let it rise for an hour. I greased a large jelly roll pan, plopped my dough on there for about 10 mins and then easily worked it into place. I naked-baked at 475º for 10 mins removed it from the oven, sauced and put it back in for 10 mins on the lowest rack at the same heat setting. What I did next is a secret, you're not getting all my tricks ;) But needless to say the 2 baking times of 10 min each at 475º produced the perfect crispy crust that I was looking for! Well done, friend.
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2 users found this review helpful

Corn Fritters

Reviewed: Apr. 19, 2011
A traditional PA Dutch recipe that I, being a Miller decendant grew up on. Served hot with butter and maple syrup with a side of sausage or scrapple and they're the perfect breakfast, brunch or supper. If you're eating them with syrup you can omit the sugar in the recipe. Enjoy!
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2 users found this review helpful

Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Apr. 1, 2011
made these last night for work, needless to say- "YUM!" had to add salt, a little extra water and I like equal parts white and brown sugar. Will I make these again? I have no choice, they're already asking for them for our next party!
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4 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Mar. 11, 2011
mmmmmmm yummy! Half butter/half shortening makes the best combination for taste and texture in my opinion. 1M Cupcake Swirl people- you will need this full recipe to swirl on a boxed mix worth of cupcakes.
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3 users found this review helpful

Sweetheart Cupcakes

Reviewed: Feb. 14, 2011
These are easy, fun and impressive! Made these for the first time this weekend and brought them to a party at work, to rave reviews. I recommend topping with "Rick's Special Buttercream Frosting" recipe from this site. Half the frosting recipe was the perfect amount. I tinted the frosting pink and also used the raspberry candy oil to flavor. Fun and delicious, can't wait to come up with another flavor for our next party. Thank you for sharing!
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2 users found this review helpful

Basil Tomato Soup

Reviewed: Jan. 5, 2011
Delicious and simple! Most often I have all the ingredients on hand to whip this up whenever the mood strikes. I ended up using one can of sauce, and one can of chunky style tomatoes, we loved the consistency when finished. The sugar you might increase depeding on the acidity of the tomatoes you're using, I more than doubled the amount in the recipe. Used half and half instead of whipping cream, but I'm sure that would be most delicious! My son and I (the tomato soup eaters in our house) devoured it! Leftovers for lunch - I'm a lucky girl ;)
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Original Chex® Party Mix

Reviewed: Dec. 13, 2010
This is a holiday favorite at our house. Firstly, I have never tried the microwave for this, but 250º for ohe hour, stirring every 15 mins is the preferred method for me. Also, I recommend Lawry's seasoned salt for this recipe. I've tried a generic brand and it just wasn't nearly as good. Also, instead of the bagel chips, I use baby Pepperidge Farm Goldfish crackers, I've also used Cheerios instead of the bagel chips. Treat your family to a delicious, traditional snack at the holidays, or anytime!
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6 users found this review helpful

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