WAFFELZ Recipe Reviews (Pg. 1) - Allrecipes.com (18096120)

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Chicken Paprikash II

Reviewed: Mar. 30, 2011
My husband and I enjoyed this recipe. For some reason it tasted to us like there was a flavor missing...not sure what. I made as directed, except that I added a few dashes of cayenne pepper and worcestershire sauce and a couple bay leaves while it was simmering. We ate this with long grain wild rice and a side of broccoli. Will be making again!
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Butter Cream Frosting I

Reviewed: Mar. 30, 2011
Wow this is pretty good! I started making it and then went to grab the milk....it had started to sour and I didn't have any fresh stuff on hand. I decided to use it anyways. It doesn't appear to have made a difference, it's still very yummy! I used my Kitchen Aid Mixer and mixed it for quite a while until the consistency was just right. At the beginning I was quite concerned as it was quite dry/crumbly with just the butter/sugar mixture. Adding the vanilla, milk and egg softened it up just the right amount!
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Spiced Banana Cake

Reviewed: May 30, 2008
This cake is SO GOOD. SO GOOD!!! I did make some substitutions. I used margarine (Becel) instead of butter, nixed the oats for an equal amount of flour (used 2 cups a.p.flour). I also added the egg yolks in first and blended them into the mix and then whipped the whites with a bit of white sugar until frothy and added them in afterwards. I always do this with my cakes as it makes them more airy and less dense. For frosting, I used a mixture of Jello Instant Vanilla pudding made with 1 cup of skim milk (usually you use 2 cups to make pudding) I also added in some light whipped cream (from a can) I had on hand. I don't know how much whipped cream I added, I just did it bit by bit until I got the right consistency. I put it in the fridge for about 2 hours to thicken up before I iced the cakes. Very good!!
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Parmesan Ham Frittata

Reviewed: Apr. 8, 2008
Not bad. I used this as a basic guideline. I used red instead of green pepper, added mushrooms, and omitted the garlic. I used a vegetable seasoning blend instead of the salt & pepper. I also just eyeballed all the veggies & ham instead of measuring it (as I do for most recipes). I made fried potatoes and onions to go with this and some toast. A nice light dinner!
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Carrot Cake III

Reviewed: Mar. 23, 2008
This was possibly the best cake I've ever made! My husband loved it. Incredibly moist and airy...not dense at all! I made considerable alterations to the recipe, which I've listed below. It was a bit of work, but definitely worth it. I used the cream cheese frosting recipe provided as a guide, but essentially made my own. -instead of all that oil, I used 3/4 oil (canola) and made my own (unsweetened) applesauce to account for the 1/2 cup oil I omitted. -1 cup white & 1 cup brown sugar -1/4 tsp nutmeg added as well as a dash of ground cloves and allspice -I used 2 cups of grated carrots and 1 cup of pineapple that I crushed up in the food processor. This made for really MOIST cake! -**I separated the yolks from egg whites. Took the egg whites separately with a bit of the sugar (maybe 1/4 cup or less) and whipped them up until frothy with the hand mixer. I added the yolks to the mix first and then at the very end I mixed in the whites. I think this is partially to credit for the fluffiness of the cake! -I baked mine in 2 8" round pans (the disposable aluminum kind) that were greased & floured. I would have used parchment rounds in the bottom, but I was out of parchment.. -I found it took about 45 minutes in the oven, but I did elect to cook my cakes at about 325' instead as my oven runs on the hot side... For the frosting: -I used about 8.5 oz of cream cheese -I only used 1 1/2 cups of confectioner's/icing sugar. -Added an additional 1/2 tsp of vanilla extract -Om
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Dark Chocolate Cake I

Reviewed: Mar. 11, 2008
First cake from scratch I've ever baked! Turned out beautifully! Mine was a bit on the dry side, but I'm giving it 5 stars as it was probably my fault. I used 2 8" round cake pans instead of three (first mistake) so I had to add more baking time. I think I baked them for about 47 minutes total. This is what probably dried them out. I followed the recipe except for subbing in boiled 1% milk for the water.I also did was previous reviewers suggested and separated the egg yolks from the whites and whipped the whites with a bit of the sugar before adding them into the mix. DO use parchment paper in the bottom of the pans! I sprayed my pans with PAM spray, then dusted with flour and then put a parchment round in the bottom. The cakes turned out flawlessly! I originally was going to do two layers of icing on the top/sides but after my crumb coat was done I found I didn't need anymore...there were no crumbs in the crumb coat! I used the Chocolate Buttercream Frosting recipe from this site to ice the cake. The cake held together wonderfully. I only had two layers to my cake, but it looked professional when I cut it. No crumbs or ripped cake to be found! Do eat this cake with a big glass of milk or scoop of ice cream. It is decadent!
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Chocolate Cookie Buttercream Frosting

Reviewed: Mar. 11, 2008
I used this on the Dark Chocolate Cake I recipe from this site. The frosting was very good! The only thing was that I think it needed a bit more milk to start with (maybe 1/2 tbsp more) because it started drying as I was icing the cake. I know it says to add more milk as needed, but I think initially if you start with a bit more milk and add more from that it would be more spreadable. A very tasty frosting though and I will definitely be using it again! Thanks!
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Easy Oatmeal Muffins

Reviewed: Feb. 19, 2008
Well, these were definitely as the name suggests, easy! I made the following changes: Kept the amount of sugar, but used half white and half brown. I also made my own applesauce (boiled down apples with a bit of water and added vanilla & cinnamon) and used it in equal amount to replace the oil completely. I added coconut (didn't measure, maybe 1/4 cup) to the mixture. When I got it all mixed up, I took half and added some milk chocolate chips. The other half had dried cranberries added to it and a few dashes of nutmeg. Overall, I think it could use more sugar. I think they'd be rather bland without my addition of sweetened coconut and chocolate chips. They're pretty good for oatmeal though. Also, I didn't find that mine made 12 decent sized muffins. I'm not sure why as with the fruit/chocolate/coconut additions I had more volume there...Anyways, I'd say it would make 6-8 large muffins. I made 12, but they barely puffed up.
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Slow Cooker Stuffing

Reviewed: Dec. 30, 2007
Success on my first homemade stuffing attempt!! I made this for my first time hosting family Christmas. Everyone loved it! I made the full recipe and filled two crock-pots! I made two loaves of homemade white bread in my bread machine. I dried it out a couple days before in my oven.I figured I got about 6 cups of cubes per loaf. I followed the recipe and used the vegetables & spices recommended. I used Campbell's chicken stock in the tetra pack. I think there was just shy of 4 cups in it. I added the whole thing, but did so throughout the cooking time so it was never sitting in a lot of liquid. This helped the bread from becoming too soggy. I noticed that there were a few crusty pieces in the mix, but no one complained about it. The presentation was nice & the parsley was a great touch! The flavour was excellent, and I much prefer this recipe to the Stove-Top messy mush. I will definitely make again, but probably customize it a bit to suit whatever I'm serving. A definite keeper!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 28, 2007
YUM! I used cranberries instead of raisins and used all butter (salted) instead of shortening. I baked them for about 8 minutes for soft and chewy cookies. I made them slightly smaller and was able to get 40 cookies. Bake them on silicone baking mats for a truly chewy cookie! I'm making more of these soon. Half will be chocolate chips and half peanut butter chips (instead of the raisins).
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Photo by WAFFELZ

Eileen's Spicy Gingerbread Men

Reviewed: Nov. 12, 2007
Yum! I made about 40 cookies with this recipe, but I think mine were on the thin side. I cooked them at the recommended temp (350F) for about 5-6 minutes. I will definitely be making these again before Christmas! I used "Royal Icing I" to frost them which turned out beautifully!
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Royal Icing I

Reviewed: Nov. 12, 2007
I was just shy of 4 cups of icing sugar, but I had already cracked the 4 eggs needed to make a whole batch. I didn't want to waste them, so I added them all anyways. At first the icing was really runny, but it started to harden fairly quickly after I applied it to my gingerbread cookies (Eileen's Spicy Gingerbread cookies from this site). Even using your standard ziplock sandwich bag to apply the icing it went on smoothly. I was quite impressed with this recipe overall! I used rum extract (artificial) instead of lemon, but I think next time I may try the lemon or maybe almond or vanilla. Two thumbs up!
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All-Around Good Smoothie

Reviewed: Nov. 3, 2007
I make a smoothie like this with 1/2 cup orange juice, 1/2 cup 1% milk and 1/2 cup french vanilla yogurt. To that I add 1 whole banana (I've tried fresh or frozen with great results from both), and 1/2 cup frozen strawberries. Very yummy! I haven't tried putting flax in it, but perhaps I'll try that.
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Basmati Rice

Reviewed: Oct. 22, 2007
This is my favorite way to eat basmati rice! I used ground cumin instead of seeds.
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Chicken and Broccoli Braid

Reviewed: May 20, 2005
This recipe was awesome! I made a boo-boo tho and didn't form the braid on the pan so I kinda screwed it up as I had to transfer it to the pan and it got a bit messed up in the process. I substitued some of the ingredients to what I had on hand. I used green pepper instead of red, Italian seasoning instead of dill weed and mozzarella cheese instead of cheddar. Everything else I kept the same including the almonds (which I couldnt seem taste by the way). I thought it was great & so did my hubby. I will be making this again! I knew how to make the braid from a previous recipe long ago so I thought I would draw a diagram (forgive my paintshop skills!) for those of you having problems. It can be found at: http://img200.echo.cx/my.php?image=instructions4wv.jpg][IMG]http://img200.echo.cx/img200/5598/instructions4wv.th.jpg
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Strawberry Spinach Salad I

Reviewed: Apr. 22, 2005
I make this recipe already with canola oil (instead of olive) and baby spinach instead of regular spinach. I also omit the almonds and use apple cider vinegar instead of white. Well worth a try! This recipe is delicious!
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Sue's Two-Chocolate Chip Cookies

Reviewed: Apr. 19, 2005
Delicious! Very moist cookie when slightly undercooked! I didn't have white chocolate chips so I used half semisweet & half butterscotch. Also reduced amount by half (used 1/2 cup of each kind of chips). Next time I will try with different kind of chips. My hubby loves them & so do I! Thanks for this awesome recipe!
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Oatmeal Banana Raisin Coconut Cookies

Reviewed: Feb. 25, 2005
Very good! My husband loved these cookies. The chunks of banana added flavour. I was skeptical about leaving them in chunks as I thought the cookie wouldn't cook right but I followed the recipe exactly and it tasted & cooked great! I might reduce the sugar next time and use applesauce instead of all the margerine. These wont las long in my house! Thanks for sharing a great recipe!
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Garlic Butter Sauce II

Reviewed: Dec. 5, 2004
I made this tonight for a sauce on fettucini. I added some cut up asparagus to it and tossed with the pasta. Although it wasn't bad, I did find it a tad bit oily and not at all "buttery" for my taste.
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Spiced Yogurt Pound Cake

Reviewed: Dec. 5, 2004
Delicious! Fragrant, moist & delicious with tea!! It turned out really well, but I needed to bake it for about an hour until it was cooked on the inside well enough. I had a slightly smaller pan (8x11.5 I think) I dont know if that made a difference. Anyone know if this recipe can be used to make muffins too? EDIT: It DOES make wonderful muffins! I've done this several times since posting my review.
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