CookinGal Recipe Reviews (Pg. 1) - Allrecipes.com (18085878)

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Bread Pudding II

Reviewed: Jun. 20, 2009
I looked around at recipes on this site and didn't find anything better. Here's my twist: Before I cube the bread, I spread it with butter then sprinkle it liberally with cinnamon sugar. It sticks to the bread and bakes into the pudding. Very good. Other than that, this recipe is wonderful!
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106 users found this review helpful

Buffet Meatballs

Reviewed: Nov. 17, 2008
These are excellent! Humorously enough, I got it mixed up when I was at the store, and bought grape jelly and apple juice. I thought, what the heck and gave it a try. It was very good! And less costly, because I can get store brands of each of those. I made a double recipe, and it was just enough for my 4 quart crock pot full of Costco meatballs. I also added several shakes of cayenne (tabasco type) sauce. It gave it just a bit of spice, which mixed wonderfully with the sweet of the sauce, and the vinegar in the pepper sauce added just a bit of tang. This recipe is a keeper!
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41 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Nov. 28, 2010
Oh! My! Goodness! This cake is amazing! I made it for Thanksgiving dessert for a relative who has celiac. I'm so glad I did. I scaled it to 12 servings and baked it in a 9" pan (in response to the reviewer who said it was flat), but used more like 10 oz of chocolate--Ghiradelli's bittersweet chocolate. And by rounding up, I also rounded up the egg to 5 total. After adding the sugar and cocoa, I beat it with my mixer, adding the eggs one at a time. It ended up the consistency of cake batter. I lined my cake pan with waxed paper, which I dusted with cocoa. And, I baked it in a water bath. I covered it with a ganache, not because it needed it, but because it made it prettier. Ohhhhhhh, this is wonderful. Thanks for such a great recipe, Shana!
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25 users found this review helpful

Cherry Pie

Reviewed: Nov. 28, 2008
Loved this pie! Made it for Thanksgiving dessert. I'd had problems in the past with my pie being too runny, which sent me looking for a new recipe. Because of that problem, I used more tapioca than called for, which kept it good and firm. Also, I used 3 cans of cherries, so probably needed to compensate with thickener anyway. I used a slightly larger 2 crust pie crust recipe, which calls for 2 cups of flour. If you want that, you could probably find it on this site, and definitely in any basic cookbook. All in all, wonderful!
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23 users found this review helpful

Batman's Best Caesar Dressing

Reviewed: Oct. 20, 2004
This is THE BEST salad dressing!!!! Even my finicky daughter loves it. This salad fits right into our eating plan (Suzanne Somers') especially when we use sauteed parmesan cheese for "croutons." Especially good as a chicken caesar salad. I can't keep a double recipe on hand!
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17 users found this review helpful

Austrian Chocolate Balls

Reviewed: Jun. 18, 2007
Ohmigosh! I was recently at a dessert party, and had something similar to these, and came looking on Allrecipes for a recipe for the cookie. Bingo! I found it. These are sooooooo good! I made the first batch as written, then made a second batch in the same bowl--didn't rinse it or anything--and made a second batch, only using mint extract in place of the almond, and vanilla in the glaze. This was because I had a real "mint tooth" going on. (Although I'm not sure if they are still Austrian ;) ) I also replaced the nuts with mini chocolate chips in the second batch. They are sooooo good, too! The glaze seems to stay prettiest if it stays warm. Mine got a bit grainy. Thanks for a keeper!
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14 users found this review helpful

Creamy Center Cupcakes

Reviewed: Jan. 18, 2009
I wasn't impressed with this recipe. Since another reviewer said it tasted too much like shortening, I subbed butter, which made it taste pretty butter-y. It made it melty from the temperature of my hands while I was trying to pipe it into the cucakes. IF I were to make this again, I might try half shortening and half butter, and a medium size star tip, or bigger round one, to make it go faster and melt less. Overall, this seemed like a lot of work for a mediocre result.
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13 users found this review helpful

Creamy Chicken Gnocchi Soup

Reviewed: Oct. 11, 2013
Ohhhhh....... this soup is wonderful!! I was looking for a way to use up a rotisserie chicken, and hit on this recipe. The only changes I made were to add mushrooms, because you can never have too many mushrooms in anything. The other change I made was that I use the product called "Better than Bouillon" instead of canned chicken broth, and I added some extra to make the soup a bit chicken-y-er; I thought it tasted a bit flour-y. Oh yes, and I used skim milk in place of the ff half and half. Wonderful soup! I served it with the bread called "steakhouse bread" from this site--warm from the bread machine. A perfect meal!!!!
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12 users found this review helpful

Yummy Meatloaf

Reviewed: Feb. 15, 2009
I just finished dinner, and had to rate this right away because it was so good! For the loaf part, I did my own thing with spices and additions, although I omitted the water because I thought it sounded kind of weird. What makes this recipe so great is the idea of making the loaf in a larger pan so the grease can run off, leaving a nice crispy outside. I'd recommend giving the pan a spray with Pam, though. I also put on a glaze made of about one part grape jelly and one part ketchup, with a few dashes of tabasco in it.(Sounds kind of weird, but take a look at the recipe called buffet meatballs) I put it on before baking, and then about half way through. It was sweet, a little spicy, and got nicely glazed. I thought it was a nice addition. I highly recommend this recipe!
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12 users found this review helpful

Steak Soup

Reviewed: Feb. 14, 2011
What I love most about AllRecipes is that I can look at several recipes and gather ideas for the perfect dish. In another recipe the author added diced cabbage. I tweaked that in this recipe to adding kale, for both color and nutrition. I used two small cans (5.5 oz) of V8 juice and skipped the tomato Paste altogether. Not a fan Of tomoto-ey things. Lastly, I replaced the potatoes with barley because of the nutritional benefits it brings. Very yummy.
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10 users found this review helpful

Vodka Mocha Bundt Cake

Reviewed: Jun. 7, 2010
I love this kind of recipe because it's a jumping off point for what you can do with a cake mix. I don't understand why the recipe doesn't call for a chocolate cake mix. I'll try that next time. The only other thing I did was use all Kahlua instead of any water (1cup Kahlua, no water). I also ditched the glaze mix because that sounded like a big mess. I used the glaze recipe from the rum cake from this website. It's cooked butter and sugar. I subbed Kahlua for the rum. The glaze soaked in and made the cake verrrrrrry yummy! Again, a chocolate cake would make this truly "mocha."
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9 users found this review helpful

Peppermint Biscotti

Reviewed: Dec. 30, 2007
Oh, these are awesome!!!! I made a batch and they disappeared so fast, I had to make another! I followed the advice about making three logs the second time I made them. It was a much better size to deal with. I also had a problem with the candy melting onto the cookie sheet, so I just sprayed it with Pam and it was fine. I chose to dip one whole side of the cookie into the chocolate and sprinkle with the crushed candy. That way the eater gets a taste of chocolate on every bite. Also, I only needed about 3/4 of a cup of chocolate chips, both times I made the recipe. These are now a new Christmas tradition. Yum!
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8 users found this review helpful

Casa Dressing

Reviewed: Oct. 20, 2004
Excellent. So tasty. This is especially good on taco salad. I found the cumin taste too strong, so cut back to about half of the recommended amount.
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7 users found this review helpful

Bob's Blue Cheese Dressing

Reviewed: Oct. 20, 2004
OOPS! I REVIEWED THE WRONG RECIPE This is sooooooooooo good! It fits into our eating plan, thankfully. (Suzanne Somers.com) I found it a bit too thick, so added a tablespoon of white wine vinegar. Very good. This is especially good drizzled over sliced tomatoes.
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7 users found this review helpful

Thai Green Curry Chicken

Reviewed: Dec. 31, 2010
I was so excited to make this recipe after reading all the good reviews. Sorry, but it just didn't appeal to me. It didn't have that balance of sweet, sour, salty and spicy that Thai food is known for. It was too salty, and not sweet enough. I had to rescue it by adding a half can of cream of coconut and some cilantro. Won't be making this again.
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6 users found this review helpful

Chocolate Peanut Butter Bars II

Reviewed: Sep. 24, 2010
I don't usually say this, but these deserve more than 5 stars. Made per the recipe, except that I just used an 18 oz jar of extra crunchy peanut butter--the whole thing. (it was all I had on hand) So, I don't know if it was too much or too little, because they turned out great. The only other change I made was putting a few tablespoons of butter in the chocolate chips to keep them soft. Next time I think I'll try milk chocolate chips. Yum!!!
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6 users found this review helpful

White Chocolate, Fruit, and Spice Muffins

Reviewed: Feb. 5, 2008
I thought these muffins were pretty good. They were dense, heavy and tasty. Much like a "breakfast cookie." My family thought they weren't as good. Like the other reviewer said, subbing ingredients was very easy. I subbed straight bran for the graham crumbs and the cereal. I added the flour last because I wanted to mix the baking powder with it. I only needed half of the flour listed, or else I was afraid it would be dry. I did use the full amount of baking powder. They turned out very good. I don't know if I'd miss the white chocolate chips if I made them again, especially since they kind of contradict the rest of the fairly healthy ingredients. I might be inclined to try making them again using orange juice for the liquid, and chopped orange zest prunes in place of the chocolate chips.
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6 users found this review helpful

Pumpkin Raisin Cookies

Reviewed: Oct. 11, 2007
I was out of eggs when I wanted to make pumpkin cookies, so I found this recipe and gave it a try. These were not very good at all. They were dry and cake-like and tasted like the leavenings instead of pumpkin and spice. The frosting bailed out the cookies a bit, but took more than the recipe called for. If you want a good pumpkin cookie recipe, find one that has egg in it.
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6 users found this review helpful

Orange Cranberry Biscotti

Reviewed: Dec. 30, 2007
Oh, these are awesome! This is my first time making biscotti, and definitely not my last! I used orange marmalade instead of the zest and liquer. It was very good. Since I had some lime marmalade (from a Caribbean vacation), I also made these into lime-macadamia nut-white chocolate biscotti. They were VERY good. So, this is a recipe that could be quite versatile in flavors. Use your imagination!! I also found that the second baking was too hot and too long. Mine came out too brown. However, dipping them in melted white chocolate definitely distracted from that! These are wonderful!
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5 users found this review helpful

Caramel Frosting VI

Reviewed: Sep. 8, 2013
Yum! It was the perfect topping to Fresh Apple Cake II from this website. Made it for a church potluck. Since I noticed that people had said that it got a little hard, I added about 1 tsp extra butter when I made it. It was perfect! Just the right consistency after it set up on the cake. It seemed really gooey when I first put it on, and I thought "Oh well, caramel sauce is really good." But after a few hours, it had set up just perfect. I can't keep my hands off of it! Great flavor, great consistency, great amount for a topping. Definitely a keeper! I skipped the nuts, also, mostly out of economics.
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4 users found this review helpful

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