RHONDAMARY Recipe Reviews (Pg. 1) - Allrecipes.com (1809295)

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Stabilized Whipped Cream Icing

Reviewed: Dec. 25, 2010
This is a wonderful recipe!! The whipped cream forms gorgeous peaks and stays that way for days on a pie without even beginning to weep or break down. I followed the advice of another user and let the 1 tsp of gelatin bloom in cool water for 5 minutes, then microwaved for 10 seconds on 50% power. I then placed the gelatin mixture in the freezer just while I beat the cream and when I was ready to add the gelatin, it was the perfect temperature and beat in exactly right. I used 1/4 confectionery sugar, and then added a bit more at the end as I like it a bit sweeter than this recipe had. GREAT recipe! Will use this over and over again.
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25 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Dec. 25, 2010
This pie was a little too sweet for me. Not what I expected at all. My family agreed it was just "okay". I think it's just personal taste as we are used to the pudding and pie filling flavor which is more chocolatey, and less sweet and fudgy. That said, the filling does set up very nicely and allows you to cut beautiful firm slices that look nice on the plate without falling apart. I used a stabilized whipped cream for the top and that worked perfectly - keeps for days without breaking down. One tip: when covering the filling with plastic wrap to let it cool without a "crust" forming on the top, spray the plastic wrap with a little Pam and then wipe with a paper towel. Place the sprayed side down onto the filling pressing it right onto the filling. That way, when removing it after it cools, none of the filling sticks to the plastic wrap.
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5 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Mar. 18, 2004
Sorry, I didn't care for this at all. The combination of the spinach and strawberries didn't work for us at all. The dressing was nice though. I would use that on a green salad, or spinach salad. I'd just skip the berries.
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1 user found this review helpful

Sweet Potato Soup

Reviewed: Feb. 23, 2004
I wasn't crazy about this soup. It tasted more like turnip than anything else. It was just okay. If I ever make it again (doubtful), I would only put a "bit" of turnip - not a whole one. I had to add water at the end - it was too thick to eat. And it made way more than 4 servings. A B- maybe.
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15 users found this review helpful

Apple Crunch Pie with Vanilla Sauce

Reviewed: Feb. 18, 2004
I can't speak about the pie because I didn't make it, but I did make the vanilla sauce and it was excellent!! Almost like a "loose" vanilla pudding. I served it over ice cream puffs, but it could have many uses. It's easy to make, and nice and thick. I kept it warm all evening in a jar in some warm water on the stove, and it kept perfectly - never separated. I might use less sugar next time, but it's a keeper!!
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20 users found this review helpful

Classic Cherry Sauce

Reviewed: Feb. 18, 2004
This recipe is wonderful, and so easy! I served it with a baked ham for valentine's day (thus, the red color). I added 1/2 cup of chopped bing cherries (you can buy them in a can during the off season), and 3/4 cup of raisins. Kept warm all day without separating. I used the remainder to marinate some chicken next day before grilling. Wonderful flavor. A keeper!!
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1 user found this review helpful

Cola Pork Chops

Reviewed: Mar. 4, 2002
Not impressed. On a scale of 1 to 10, I'd give it about a 3. Edible, but that's it. Wouldn't make it again, or recommend the recipe.
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0 users found this review helpful

Dinah's Baked Scallops

Reviewed: Feb. 26, 2002
Wonderful recipe! YUM!! The pound of scallops made three individual casseroles. I used 1/3 cup butter. I also used about 30 crackers and sprinkled the extra over each dish before baking. The suggestion to coat the scallops in a plastic bag made it easy. Also added a good splash of sherry in addition to the wine. 23 minutes baking time, and 2minutes under the broiler. Beautiful presentation, and sweet and succulent scallops. Got RAVE compliments. Loved it. Will definitely make again. A+++
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1 user found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Sep. 6, 2001
Wonderful soup. Full and hearty. The peanut butter adds an oriental flavor....that nutty taste. Delicious. A keeper.
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1 user found this review helpful

Fruity Grilled Pork Tenderloin

Reviewed: Sep. 5, 2001
This was marvelous. I was a little skeptical, but have come to trust the reviews on this web site, and they were all good. I used center cut pork chops about 1 1/2 inches thick. Doubled the sauce recipe to ensure enough liquid to marinate properly. Served witha macaroni and cheese and home made apple sauce. Wonderful meal. Highly recommend this recipe.
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1 user found this review helpful

Scalloped Potatoes II

Reviewed: Aug. 17, 2001
Excellent and lighter than those with cheese. I added some fresh sliced mushrooms, and some diced onion for extra flavor. A keeper!
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0 users found this review helpful

Beer Steak

Reviewed: Jun. 11, 2001
I used this on 2 large sirloin strips and marinated for about 5 hours. The steaks were wonderful and flavorful. The amount of lemon pepper scared me, but it turned out great. Will definitely make this again. Cooking time was much longer than given, but I used larger steaks.
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1 user found this review helpful

Honey Roasted Red Potatoes

Reviewed: Jun. 6, 2001
Wonderful flavor. I added a little olive oil, and used both a little of the dry mustard and a little yellow mustard. Super recipe.
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2 users found this review helpful

Honey Glazed Ham

Reviewed: Apr. 16, 2001
Excellent flavor. I only used about half of the glaze, and I had a 10 pound ham, so I think you can easily only make half the recipe and still have more than enough. Next time, I'll skip the 5 minutes under the broiler. It may be outside of the ham too hard, in my opinion. Great flavor. Will keep this one.
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3 users found this review helpful

Angel Chicken Pasta

Reviewed: Mar. 26, 2001
This dish is WAAAYYYYY TOO salty. I was really disappointed in this meal after reading so many favorable reviews, and I agree with all of those who warned against its saltiness. Taking the advice of some of the earlier reviews, I doubled the sauce recipe and added some fresh sliced mushrooms, but even using only one package of the salad dressing for the doubled recipe, and all low sodium or "lite" products, the sauce was still WAAAYYYY TOO salty. The chicken does come out tender and moist, and the sauce has a pleasant buttery wine taste, if you can get by the intense salty flavor. I couldn't. Not a good dish to make if you are watching your blood pressure. I would neither make this again, nor recommend it to anyone.
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1 user found this review helpful

Chicken and Biscuit Casserole

Reviewed: Mar. 19, 2001
This was wonderful! I added a cup of chardonnay to the broth, and I also added about 8 large mushrooms cut on the thick side when I added the peas - another dimension of flavor. WE LOVED IT!! The biscuits were easy and cooked perfectly on top of the casserole. Dumpling like on the bottom and crispy-biscuit like on the top. This one's a keeper. Will definitely make this again.
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1 user found this review helpful

Cabbage and Apple Slaw

Reviewed: Mar. 19, 2001
I did not like this at all. The yogurt gave the dressing a bitter aftertaste. I doctored it up with some celery seed, a bit more sugar, and a good spoonful of Miracle Whip. It was just okay, but I wouldn't make it again. It's a lot of work to chop all the cabbage for "just okay".
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10 users found this review helpful

Creamy Orange Cake

Reviewed: Mar. 12, 2001
I made this cake this weekend after Mother Nature dumped another 3 feet of snow on us, adding the the two feet already on the ground. I thought we needed a taste of summer, and this was just the thing. Everyone loved it. I couldn't find the orange cake mix, so I used the white with the added orange zest and orange extract suggested by another cook. What a cake!! Absolutely wonderful. Will make this again for sure, AND if we ever get to summer, it will be a wonderful summertime dessert. Thanks!
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3 users found this review helpful

Hugs and Kisses Crescents

Reviewed: Feb. 26, 2001
These were a wonderful little dessert I served with ice cream and fresh strawberries. Couldn't have been any quicker or easier. My boyfriend just LOVED them, and downed 3 without even blinking. Will definitely make these over and over again.
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0 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Feb. 26, 2001
These were delicious, mild and creamy potatoes. I didn't believe that they would take 90 minutes at 400 degrees and tried to remove them from the oven after on hour. They potatoes DO need the full 90 minutes to be cooked to the right soft texture. Note: Cute the potatoes on the thick side, and the onions on the thin side. Next time, I may combine in another type of cheese as well as the cheddar (i.e., smoked gouda, or monterey jack) for added flavor. Overall, this one is a keeper. Will definitely make again and again. I think it would be great with ham or pork. I made them with orange honey garlic chicken (the recipe on this web site - also delicious!)
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1 user found this review helpful

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