LadyoftheIvy Recipe Reviews (Pg. 2) - Allrecipes.com (18024631)

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Banana Orange Bars

Reviewed: Oct. 1, 2009
Really rather quite good - I did make some changes based on a few of the other reviews (I only used one cup of sugar, 1/2 cup vegetable oil, and 2 1/2 cups of mashed bananas), but they still turned out quite good. I also made a cream cheese icing for these because I was in the mood for one, and I didn't have any orange juice on hand anyway. Really, really good, sort of like a banana version of a carrot cake. I suspect it would be very good with the orange icing as well, which I'll have to try next time. Definitely a great use for bananas if you're wanting to make something other than banana bread!
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4 users found this review helpful

Wilma's Fish Casserole

Reviewed: Jul. 23, 2009
This was quite good. I did use flounder instead of haddock (as it's what we had), and my pinches were about 1/2 tsp each. I also didn't have any marjoram, so I used 1/4 tsp of white pepper instead. (No, not really an exact substitution, but it worked!) And I reduced the butter to 1/4 cup rather than the 1/2 it calls for. Everything else I kept the same, and it turned out quite well. It was enjoyed by the whole family, and I'd make it again!
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3 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Feb. 22, 2009
Really good - this frosting was perfect on the carrot cake I made it for. It's a sweeter cream cheese frosting, but then, that's what I was wanting. It's a great texture, spreads well, and colors nicely too. And it just tastes really really good!
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0 users found this review helpful

Forgotten Party Cookies

Reviewed: Dec. 23, 2008
These are really good, and pretty darn easy to make. I was able to double the recipe despite what the notes said, but I do also have a fairly large oven and used a metal cooling rack to help expand the shelf space in there. I made them as stated, and added miniature chocolate chips, which is the way my family has always made these cookies. The beauty of these is how easy the are to make and alter to suit your tastes!
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6 users found this review helpful

Dried Cherry Muffins

Reviewed: Nov. 22, 2008
These are okay, but they're not fabulous. I added a teaspoon of vanilla and some extra cherries. I also doubled the recipe. They looked quite nice when they came out of the oven, but are a bit heavier than I was hoping for. My five-year-old enjoyed them though, and he was the one who requested cherry muffins, so I can't really complain too much. However, I would be unlikely to make these again, as they just weren't good enough for me to want to repeat them. I suspect I'll be looking for another cherry muffin recipe that more people will enjoy.
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1 user found this review helpful

Strawberry Oat Muffins

Reviewed: Nov. 10, 2008
These are really good. The only change I made to the recipe was to add an extra 1/2 cup of strawberries. They baked perfectly in my oven at 19 minutes, and turned out moist and wonderful. They browned beautifully, and came out of the pan quite well - I let them sit for five minutes after baking. They have a wonderful strawberry oatmeal flavor and I will definitely be keeping this recipe around to use again!
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Satiny Chocolate Glaze

Reviewed: Oct. 18, 2008
This is really, really good. I made it to top a chocolate bundt cake, and this glaze was absolutely fabulous. I did use honey instead of corn syrup as I was out of corn syrup, but I can't say that seemed to affect the taste any. It's really chocolately, very nice looking, very easy to make, and just extremely good!
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1 user found this review helpful

Chocolate Bundt Cake

Reviewed: Oct. 18, 2008
The only reason I give this three stars instead of four or five is that I made it with the suggestions of another reviewer - use coffee instead of water, and add six tablespoons of cocoa. I also threw in a bag of chocolate chips as well. And then I topped it with the "Satiny Chocolate Glaze" from this site. It was extremely good that way, and made that way I will definitely do so again. However, since that's not the original recipe, I can't honestly give it five stars. But I would suggest trying it that way!
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4 users found this review helpful

Gooey Butter Cake II

Reviewed: Aug. 27, 2008
This is quite good, though very, very sweet. You really can't eat more than a small piece each time, but wow is that piece good while you're eating it. The only reason I'm giving this four stars instead of five is that as good as this is, my family and I were just unable to finish off the pan (even though we've been working at it for awhile) because they're just that sweet and rich. If I could give it four and a half I would, since that fact doesn't really deserve a full star off. I'm tempted to try a bit less sugar next time because of this, though I don't think I would cut it in half as some have. Mine was baked to perfection at 35 minutes. This is also more like a bar cookie than a cake, despite the name. I do think this would also be quite good with other cake mixes and even other extracts to change the flavor slightly, and would definitely make this again. Just keep in mind that this is an extremely sweet, rich dessert!
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Chicken Biscuit Pie

Reviewed: Aug. 26, 2008
Not bad, though it needs a bit more spice to it. Otherwise, it doesn't quite have enough flavor. I made it as stated, other than I lowered the temperature to 400 and baked it covered for 20 minutes and uncovered for 10. The biscuits were cooked quite nicely all the way through that way, so we didn't have to deal with uncooked biscuits. However, next time I was to make this I would definitely want to add some more spice to give it more flavor.
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Spinach Dip with Water Chestnuts

Reviewed: Aug. 20, 2008
VERY good spinach dip! I did use leek soup mix as suggested by another reviewer, but otherwise made it as posted. I will say that I don't think you'd have to use all of the sour cream it calls for, but then, it doesn't hurt it to do so either. I will most definitely be keeping this recipe around, as it is an excellent spinach dip to serve at parties.
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1 user found this review helpful

Broccoli and Cheese Dip

Reviewed: Aug. 20, 2008
Great recipe! This was enjoyed by all at my daughter's birthday party, and has been at other occasions in the past. I used turkey bacon in case that makes a difference to anyone, and baked my bacon in the oven instead of pan frying it to save myself a bit of mess. After making it I popped it in the fridge overnight to reheat it for the party. But it reheats really well, and tasted fabulous with the bread we served it with. I will most definitely be making this again!
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4 users found this review helpful

Cream Cheese Won Tons

Reviewed: Aug. 20, 2008
These are quite good. I did use shredded chicken instead of clams, but otherwise my ingredients were the same. I also followed another reviewer's suggestion and baked them in the oven for about 10 minutes at 350. I did make the filling a night ahead, so I don't know if that allowed the flavors to blend more or not, but these were enjoyed by all at our party the next day, even baked.
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6 users found this review helpful

Four Egg Yellow Cake

Reviewed: Aug. 20, 2008
I made this as my daughter's birthday cake, and while it's not bad, I can't say it's five stars either. I did add some mini chocolate chips to try and make it a chocolate chip cake, but ultimately my issue with this cake is that it's just not quite what I was looking for in a yellow cake. It's not bad - it's a good cake as long as you aren't using too heavy of an icing (the buttercream icing I generally use for birthday cakes was just a smidge too much for it). But it ultimately doesn't have enough of its own flavor to survive with many icings, since I'm still not sure you would have been able to really taste it with a chocolate icing either. I will say that if you're going to serve it without icing, it's quite good. (We had extra and tried some of the extra without icing.) So my suggestion would be to either use a very light icing or glaze, or stick to powdered sugar on this one. In terms of a yellow cake to use with icings, I will be looking elsewhere. So while I would make this again, I probably won't do so unless I'm wanting a cake to use with a light chocolate glaze or just a bit of powdered sugar.
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1 user found this review helpful

Swiss Chicken Casserole I

Reviewed: Aug. 18, 2008
This was pretty good, and enjoyed by my family quite a bit. I did make a few minor changes - I added a bit of white wine (Reisling, though not a whole lot) to the milk and soup mixture and used cream of mushroom instead of cream of chicken. I also use a bit of water on my stuffing to make it moist (of which I used Stouffer's chicken stuffing mix) and then mixed it with the sauce before putting it on top of the chicken and cheese. (I didn't want to use the butter.) About the only thing I would do differently next time would be to actually prepare the stuffing before mixing it with the sauce (instead of just using a bit of water) - I think that would make it a bit better. Otherwise, I will definitely be making this recipe again!
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2 users found this review helpful

Cream Cheese Frosting II

Reviewed: Aug. 6, 2008
This is a pretty good cream cheese frosting and spreads nicely onto a cake without too much hassle. I did add an additional cup of confectioner's sugar to make it a bit sweeter as I wanted it a bit sweeter for the cake I made, but I also tasted it before adding the additional cup and it's still quite good without additional sugar. It has a nice not very sugary-sweet cream cheese flavor without the additional cup, and even one more cup still didn't make it overly sweet, so I would recommend it either way. That's the beauty of frosting - taste it and add more sugar if it's not enough for you!
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Brown Sugar Brownies

Reviewed: Jul. 28, 2008
Very good - I doubled the recipe (other than the salt - that I kept as 1/2 tsp, and I didn't use the walnuts), and baked these in a 9x13 pan for 25 minutes. I also added 1/2 cup of butterscotch chips, but would be tempted to add more next time. They turned out very nicely - soft, sweet, and just oh so good! I like the fact that you could add almost any bits you wanted - nuts, chocolate chips, butterscotch chips, peanut butter chips, whatever. I think you could also frost these if you wanted, or go without. It's a very good, very versatile recipe that I will definitely be keeping around to use again and again!
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23 users found this review helpful

Chocolate Marshmallow Meltaways

Reviewed: Jul. 26, 2008
At first, I was a bit disappointed with these cookies. We tried them the day I made them and while the frosting was really good, the cookies were a bit tasteless. However, the next day these cookies were excellent. I made the cookies as stated, except that I replaced the butter-flavored shortening with butter. I only got 30 cookies out of the dough which meant I only needed 15 marshmallows instead of 18. As for the frosting, I added an extra tablespoon of cocoa since it wasn't chocolately enough for me in the first place. The extra tablespoon helped make it more chocolately and not so overpoweringly sugary. I had more than enough frosting for my cookies, even putting it on the cookies rather generously, though not quite so much extra that it felt like a waste. Otherwise, these cookies are better if eaten the day after they're made - at that point they seem to have had time for the flavors to meld together and make a nicely sweet, chocolately cookie with some gooey marshmallow in it. Definitely recommend these, just not for same day consumption.
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6 users found this review helpful

Creamed Spinach Casserole

Reviewed: Jul. 21, 2008
While I'm not sure I would call this a creamed spinach, it is a very good casserole. I made a double recipe, but cut back on the amount of butter it calls for due to what other reviewers had said. I cut back by two tablespoons (what would have been one tablespoon had I not doubled the recipe), but that was still a too much butter. So while I would definitely make this again, I would cut back on the butter even further. I also added a bit of garlic powder to the mixture. I do agree with the one reviewer that this is even better if you let it sit for a few minutes after it comes out of the oven - the flavor is just better if it isn't piping hot. And finally, I cooked mine in a 9x13 dish, which caused me to have to add about 15 minutes to the baking time for it to come out correctly. Otherwise, I will definitely be making this one again.
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21 users found this review helpful

Zucchini Alfredo

Reviewed: Jul. 21, 2008
This recipe is a good base, though not five stars as is. It's much better than many others that I've found to be good starts, but it needs a bit more flavor. I did add a few more cloves of minced garlic and some minced onion, but ultimately what made the dish four stars instead of three was the parmesan cheese - without it, it wouldn't have been nearly as good, as it would have been almost too bland even with the extra garlic and onion. After adding the parmesan though, this dish was enjoyed by all, including my four year old.
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Displaying results 21-40 (of 73) reviews
 
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