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Chocolate Liqueur Souffles

Reviewed: Feb. 3, 2009
It would really help to know what size ramekins are needed. Also, you never said what to do with the chocolate chips. I wonder if this recipe can be made in one large souffle dish, and if so, what size? Feb.10 Update...thanks for telling the ramekins size, David's Chimpy! I also used a little intuition and removed "of the raspberry" from your statement about the chocolate chips, to understand what you meant. I think you're correct and the melted chocolate chips are to be drizzled in the bottom of the ramekins, along with the optional raspberry in each.
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26 users found this review helpful

Anise Bread

Reviewed: Jan. 16, 2009
It would sure help to know the size of these "three small loaf pans". I have regular size and individual size [mini] loaf pans, but I don't know what small really means.
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5 users found this review helpful

Simple Chicken and Noodles

Reviewed: Jan. 4, 2009
With really old-time recipes comes the good and the bad. Homemade noodles are very very good. The bad part is, these cooks didn't know...or didn't have...the things that make a dish like this excellent. I would never make this without adding onion, celery, black pepper, and thyme...and usually carrots too. These things make the broth taste like a million bucks. So if you're putting the considerable time into making this, it's definitely worth a few more minutes to chop some veggies...and it's better for you. Oh, and for those watching their fat intake, just skim any fat off the top with a big spoon, and discard it.
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20 users found this review helpful

Amish Custard Cottage Cheese Pie

Reviewed: Oct. 28, 2008
I'm sure this recipe is delicious, but come on, why drain the cottage cheese if you're going to add milk back into the recipe?! I wish someone would figure out how much "liquid" [milk] is drained from the cottage cheese, and post it here, so then we can just omit that much from the milk it calls for now, and not have to drain the cottage cheese. Just my 2 cents :)
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28 users found this review helpful

Sweet Bacon Crackers

Reviewed: Jun. 6, 2008
If you can't get extremely lean bacon, I would think that precooking the bacon till 90% done, would really help this recipe to not be greasy...and it would take lots less time to bake. Otherwise, I'd bake them on a rack [in the pan], so most of the bacon grease could run off.
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37 users found this review helpful

Chicken Corn Soup I

Reviewed: Dec. 8, 2007
I'd never heard of rivals, and had to try them! So I made a quicker, easier version of this recipe because I didn't have a whole chicken. Started with a mirepoix [1 onion, 2 ribs celery, 1 carrot] sauted in 2 T. margarine for flavor and color. Added 1 large boneless skinless diced chicken breast, 1 can of corn with liquid, and 4 cups of water. Then used 4 teaspoons of chicken soup base [Orrington Farms brand is excellent, NAYY]. Also added a little dry Thyme. Then for the rivals, I used half whole wheat flour to make them healthier and added 1/2 teaspoon salt for flavor. My crumbles of dough were around pea size. I didn't use the hard cooked eggs. This soup was great...I love the rivals! I made a 3 quart pan full, and only ate one little bowl because it's very filling. Thanks for the recipe!
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21 users found this review helpful

Peach and Cream Cheese Torte

Reviewed: Jul. 13, 2007
I rated this 5 stars, because I'm sure it will be! I have a question...have you ever tried making this with 'reduced fat' or 'no fat' cream cheese?
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3 users found this review helpful

Homemade Summer Sausage

Reviewed: Dec. 30, 2006
I've been making this for over 25 years, and it's very good [I've only used ground beef]. One thing that just doesn't make sense about this recipe...if you remove the foil before baking, why poke the holes? My recipe says to poke holes in the foil, and then bake in the foil...this makes sense!
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46 users found this review helpful

Chocolate Coconut Balls

Reviewed: Dec. 29, 2006
I chopped the coconut in a food processor for a nice fine texture. Then I trimmed the crusts from 3 slices of cheap white bread, to make the bread crumbs in the processor. Omitted the nuts and mini chips, so these would taste like a Mounds Candy Bar. Guess what? These are BETTER! The fine texture of the coconut was better, and they were much moister...just wonderful! I tried these a second time, with a whole almond on top, and coated with milk chocolate [for an Almond Joy bar]. Not quite as good as the semi-sweet chocolate. One 12 oz. bag of chips is more than enough to coat them. Oh, and I used a small server [cookie scoop, available at Walmart] to form these and it worked great...made 38. I wish I could give them 10 stars...they are fabulous!
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8 users found this review helpful

Maple Walnut Fudge

Reviewed: Dec. 20, 2005
If you want superb maple taste, use Mapleine® flavoring. I bought some other brand, and it was so watered down.
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4 users found this review helpful

Mixed Vegetable Casserole

Reviewed: Dec. 19, 2005
This sounds really good, and I'm going to try it. Just a note to those that say it's "too tangy"...I really wonder if you're using mayo or Miracle Whip? BIG difference between those two. It shouldn't be the least bit "tangy" if you use a good mayo like Kraft or Hellman's.
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15 users found this review helpful

Chai Tea Mix

Reviewed: Dec. 7, 2005
I just became aware of this recipe because it was in the newsletter. I'd never heard of "chai tea" before. I was intrigued, but very skeptical. I decided to break down the recipe to make one cup...I'm drinking it as I type this's great! For others who are skeptical, here's the recipe for one cupful. [I had most of the ingredients, but had to substitute a couple things]... Grab a mug and a measuring teaspoon, you can mix this right in the mug: 3 1/3 t. sugar...2 t. instant tea...2 pinches ginger...2 pinches cinnamon...1 pinch cloves...1 pinch cardamom...few grains white pepper...mix, then add: 1 cup boiling water...4 t. real milk...1 t. heavy cream...few drops vanilla extract. Stir and enjoy! It's really nice to find this new hot drink for cold winter days...thanks for the recipe, Jo!
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36 users found this review helpful

American Lasagna

Reviewed: Oct. 1, 2005
The basics on this recipe are good, but if you want a truly authentic taste, substitute parsley for the tablespoon of fresh basil, and rosemary for the teaspoon of oregano. Oregano is the 'taste' of pizza...rosemary is the 'taste' of lasagne! It's best to break up the dried rosemary with your fingers. I haven't read all the reviews on this recipe, so maybe someone else has mentioned this...lasagne isn't lasagne without rosemary!
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6 users found this review helpful

Caramel Bars

Reviewed: Apr. 7, 2005
I'd like to try this recipe, but there's no way I'm unwrapping all those caramels, jeez what a drag. If you have to buy heavy cream anyway, and dirty a pan to do the caramel part anyway, why not make the caramel from scratch? It'd be so much easier.
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5 users found this review helpful

Cream Cheese Frosting II

Reviewed: Mar. 29, 2005
If anyone is having problems with this frosting being too soft or runny, it's probably because they are using soft margarine [in a tub], which has water in it [this is what keeps it soft, even when it's very cold]. To make this recipe have its best texture, use stick butter or margarine.
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2 users found this review helpful

Easy Peach Cobbler

Reviewed: Mar. 17, 2005
I gave this 3 stars because it does taste good, but what a waste of cream cheese...couldn't taste it. I cut the cream cheese and butter into the cake mix as others recommended. Another thing that didn't impress me was that the topping got kind of soggy the next day. This surprised me because I baked it in a bigger pan [14x11x2 inches] for the same amount of time, so it was nice and golden brown.
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1 user found this review helpful

German Pancake with Buttermilk Sauce

Reviewed: Dec. 17, 2004
Penny, thanks for the best sauce recipe! I didn't try the german pancake, but I've been looking for the Buttermilk Sauce recipe for a long long time. My mom made this sauce when I was a kid, and then lost the recipe. I've been trying to find it for decades. Thank you, thank you! This is great on vanilla ice cream, waffles, pancakes, or anything where you'd want a butterscotch topping. The buttermilk really cuts the sweetness and makes it outrageously good.
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3 users found this review helpful

Danish Almond Puff

Reviewed: Dec. 11, 2004
This is a very yummy dessert, I've been making it for many years. I did change one thing, to save half the fat...skip the bottom layer. It doesn't really add any flavor, and the top layer is what's really the best part. Here's a tip on spreading that top layer out...use a wet spoon, it really makes the job easier.
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24 users found this review helpful

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