BELINDAJK Recipe Reviews (Pg. 1) - Allrecipes.com (18135078)

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Vanilla Ice Cream I

Reviewed: Mar. 3, 2009
12 hours ago I was mentally composing my one-star review of this recipe. I messed up the first batch of milk/sugar/egg by adding the eggs last after the milk and sugar were already thoroughly mixed. I could never get the egg to mix in properly and as the heat came on it scrambled some. Dumped it out. Began again. The next batch, rather than taking the 10-20 minutes the recipe describes to thicken, well, it never really got very thick frankly. Another reviewer mentioned getting it to around 180 degrees and I was trying for that. After 35 minutes when it was still 145 degrees and quite thin I gave up because it was past midnight and I had to go to bed. It was not very thick and custardy and it was a lumpy mess. But I strained it and put it in a bowl to chill overnight, having serious doubts about its salvageability. In the a.m. I put the cream and vanilla (didn't use the lemon) in a big bowl. Since I felt I had strained out a pretty big portion of the milk/sugar/egg mixture I only used 1 1/2 cups of cream and 1 teaspoon of vanilla. I wisked the cream for a minute but not long enough to seriously aerate it as other reviewers said that would make the texture weird. I poured it into the ice cream maker and kept getting ready for work. In the last few minutes I chopped up some frozen cherries and threw in about 1/2 a cup of them plus about 1/2 cup of chocolate chunks. The texture seemed right. I was becoming hopefully that it wasn't a total loss but still swearing to never us
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Authentic Louisiana Red Beans and Rice

Reviewed: Feb. 22, 2009
Really great. I had to substitute a little on the spices to adjust to what I have available in my kitchen and also added about 2 teaspoons of salt and 2 teaspoons of black pepper and it came out really great. Husband raved. Will definitely make again.
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Million Dollar Fudge

Reviewed: Dec. 15, 2008
Might be me and not the recipe, but I had a really hard time with it. I did the evaporated milk/sugar/salt/butter cook twice. The first time I was using a large broad pot. It took half an hour to start boiling. I saw another reviewer had written that you should get it to soft ball stage on your thermometer if you have one to make sure it doesn't come out mushy. Well, an hour later it still wasn't at soft ball and it wasn't looking too good. It was scorched in places and lumpy and I knew it couldn't be right. So I didn't pour it over the stuff in the bowl. I decided to try again. This time I used a smaller pot. But it was taking even longer to boil. After 38 minutes, I turned the heat to medium even though other reviewers say again and again not to do this. I was exasperated though and needed to get on with my life. It boiled after a few minutes, but once again, it was taking forever to get to soft ball stage. Since the original recipe just says to cook it 6 minutes and it was starting to seem like it was scorching, I decided to pull it off the heat at 220 degrees, about 10 minutes after it started boiling. The flavor is very good and it is creamy, not grainy, but it's mushy. Maybe I should have held out for the soft ball stage. A lot of people have had very good luck with this so it's probably my stove, which is a relic from the early 70s, that isn't giving reliable heat or something. I'm thinking I won't try this one again. I have other fudge recipes that give me r
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Honey Wheat Bread I

Reviewed: Jul. 17, 2008
I'm in my 8th month now of making my own yeast breads. For a sandwich bread, this is hands down the best recipe I have tried out of about 8 or 9 now. As others recomended, I subbed olive oil for the shortening. I also threw in about 2 tablespoons of wheat bran. It was pretty easy to make, but like most yeast breads, also time consuming. But so worth it. Delicious. Husband, who always likes my breads but has recently confessed to missing having Wonder bread (or whatever brand) around, says that's no longer an issue. This bread is perfect for sandwiches and toast. Tastes great. Excellent texture. My compliments and gratitude to the person who shared this wonderful recipe with us.
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Amazing Whole Wheat Pizza Crust

Reviewed: Jan. 15, 2008
My only addition was maybe a tablespoon of tarragon. Wasn't hard but is time consuming with all the proofing time. My husband does a great hand toss because he managed a pizza place for 10 years. That probably helped too. But the texture was just right and the flavor is great. Doesn't taste too "healthy" but has a bit of nuttiness as all whole wheat bread things do. Husband and I both loved it. I will be using this recipe often.
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Easy Pizza Sauce III

Reviewed: Jan. 11, 2008
Great. Not too fancy but super easy and tastes fine. Seems a good basic sauce to tweak to your own liking. Or use as written for a sauce that is not bland, but has a laid back enough flavor to take a back seat to your topping flavor. I used it on the whole wheat crust recipe from allrecipes and some fresh moz slices and fresh tomatoe slices and it was delightful.
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Dee's Health Bread

Reviewed: Jan. 7, 2008
I have very little experience with yeast breads and half expected this not to come out on my first try, but it did come out beautifully. It's time-consuming but not especially difficult to make. I enjoyed making it and my husband and I are enjoying eating it. It's delicious and nice to bake something I can eat 100% guilt-free for a change.
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Pumpkin Butter Cheesecake

Reviewed: Dec. 29, 2007
I may have done something wrong somewhere, but I don't think so. It seems a little wrong to me and I think it's the recipe. The texture of the top is thinner than I imagined. It's almost like a pudding on top of a heavy cake. I had imagined more of a cheese cake or at least pumkin pie. I used all 4 cups of sugar because it seemed like such a runny batter. I have a raging sweet tooth. I mean, I can eat spoons ful of sugar right out of the bowl and enjoy it. So I can't believe I'm writing this, but it's a bit too sweet. And the wang from the cheese is just not there. Pure pumpkiny sweetness. It tastes intense, but makes you feel kind of yucky. After eating a piece of this, I feel like I've just binged out on a whole can of Duncan Hines frosting. Not that I've ever done that . . . So anyway, I think it's an ok recipe. It just wasn't what I had in mind. I think if you're a good baker you might want to tweak the top part to get it a little thicker. Maybe more cream cheese. And you might want a little less sugar like others have suggested.
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Ginny's Cheezy Macaroni

Reviewed: Jun. 26, 2007
This is a good base recipe to play around with. I took other reviewer's suggestions and 1.) used double the amount of cheese 2.) added about a teaspoon of paprika and 3.) stirred it up. My own touch was adding about a quarter cup of finely diced yellow onion. I only cooked it 45 minutes because it looked like it was about to burn. It was pretty tasty. Husband and 15-year-old stepdaughter ate it up. I've had better mac and cheese, but this was good, too. Try it and add your own touches.
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Irresistible Irish Soda Bread

Reviewed: Mar. 18, 2007
Easy to make. Delicious. Awesome with stew.
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Irish Stew

Reviewed: Mar. 18, 2007
Made the recipe exactly as written except without the leeks and it was excellent.
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Peanut Butter Brownies II

Reviewed: Feb. 23, 2007
These are really delicious, but not quite as easy as the recipe and other reviewers make out. It's not real difficult, either, but it took me much longer than 20 minutes to prep them. It took me more like 50 minutes to prep them. But it was worth it. It is, as another reviewer has commented, like eating cheesecake with a brownie for a crust. It's very rich, so if you are turned off by rich desserts this is not for you. Other reviewers have mentioned not liking the cheesecake/peanut butter combo but I think it's an excellent flavor. If you have ever had and enjoyed peanut butter cheesecake, that is about what it tastes like. I brought these for a potluck at work and everyone loved them except a few people who don't like their desserts too rich.
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Apple Crumb Pie

Reviewed: Nov. 25, 2006
Mine didn't turn out too great. The crumble topping wouldn't get crumbly for me; it was kind of gooey. And I cooked it for the full 50 minutes but the apples were still very crunchy. Not a bad apple pie by any means, but not the best I've ever had or made. I will be trying a different recipe next time. By the way, I followed it exactly except left out raisins.
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Best Marinara Sauce Yet

Reviewed: Oct. 3, 2006
Easy and delicious. I put in a bit more garlic and was glad I did. If you're a garlic person, definitely go with 3 cloves instead of 1.
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Strawnana Bread

Reviewed: Jul. 8, 2006
Easy and delicious. I halved the recipe as I only have one loaf pan. Didn't change anything else. Husband loved it and I so did I.
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Swedish Nuts II

Reviewed: Nov. 21, 2005
I added a little cinamon. These are great and almost gone after just 1 day my husband and stepson like them so much. I plan to make tins of this for holiday treats for friends.
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Pumpkin Cranberry Bread

Reviewed: Nov. 21, 2005
Raves from everyone. Delicious!
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Roasted New Red Potatoes

Reviewed: Nov. 16, 2005
Easy and delicious!
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Red Velvet Cake IV

Reviewed: Nov. 14, 2005
Awesome cake. I might consider a different frosting recipe next time. Like some other reviewers, I found the consistency of the frosting wasn't right as written so I didn't put in the last 1/4 cup of butter and then had to thicken it with about 2 1/2 cups of powerdered sugar. It's totally delicious and perfect for me because I love a super rich frosting, but I could see how it could be too much if you don't have a hyperactive sweet tooth like me. The cake came out perfect and delicious. I added the cocoa and the food coloring separately as some reviewers had suggested and that worked great.
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White Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 17, 2005
Awesome. Husband says these are the best cookies I've ever made, and I've made a LOT of cookies!
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3 users found this review helpful

Displaying results 1-20 (of 34) reviews
 
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