Trish Recipe Reviews (Pg. 3) - Allrecipes.com (18159524)

cook's profile

Trish

Reviews

Menus

 
View All Reviews Learn more

Strawberry Cake I

Reviewed: Oct. 15, 2008
Great cake! This recipe is very similar to one that I use from 'The Cake Mix Doctor' book, which also uses gelatin. I had been searching for a way to make a strawberry cake with enough flavor but without having to add to many fresh strawberries (which makes the cake very dense and heavy). The only changes I made to this reipe were as follows: only 3 eggs, add one cup of sour cream (makes the cake very moist), one cup of mashed strawberries (about 1 and a half cups whole), and only two T. flour. I usually make a double layer, torte the two layers, and fill them with a strawberry glaze or whipped cream.
Was this review helpful? [ YES ]
13 users found this review helpful

Buttercream Icing

Reviewed: Oct. 12, 2008
This is a great decorator's frosting that can easily be adjusted, depending on the nature of your cake. I made mine as follows: One and half cups Crisco, 1/2 cup butter (softened), 2 t. vanilla extract (clear), 1/2 t. butter flavoring, 2 lbs. powdered sugar (8 cups), 6 T. heavy cream, and a pinch of salt. I added the extra salt to balance out the heavy sweetness of the sugar. If you want a stiffer frosting (suitable for making roses and other decorations), just reduce the amount of liquid.
Was this review helpful? [ YES ]
0 users found this review helpful

Better Than Sex Cake II

Reviewed: Sep. 30, 2008
I have been making this cake for a little over seven years now and it disappears everywhere I take it. I make mine slightly different than what's listed on this particular recipe, but either way will yield the same result I'm sure. For starters, I poke holes in my cake rather than cut slits, simply because that's the way I learned to make it. When pouring the condensed milk and caramel I make sure that much of the liquid gets into the holes. Instead of Devil's Food I use either boxed German Chocolate mix or from-scratch Hershey's Chocolate (any chocolate recipe will work just fine). I also mix in a box of either chocolate (for richer taste) or French vanilla (for creamier taste) pudding mix in with the dry cake mix ingredients. As for the wet ingredients I mix in three large eggs, one cup of buttermilk, a quarter cup of warm water, a quarter cup of oil (or melted butter), and half a cup of sour cream. The addition of sour cream and pudding mix and using buttermilk instead of water make this cake VERY moist and a little heavier, so if you do it this way be sure to keep your cake in the pan you baked it in (don't try to stand it up and frost or anything). If using boxed cake mix I sometimes use a quarter cup of dry sherry rather than the water to take away from the 'boxed' taste (the sour cream and buttermilk will do that as well). I then top the cake like the directions say...whipped cream and toffee pieces. If I have time (and my budget allows), I will make fresh wh
Was this review helpful? [ YES ]
2 users found this review helpful

Apple Squares

Reviewed: Sep. 18, 2008
I reviewed this recipe a while back and gave it about 4, maybe 4 and a half stars. I went back to this recipe and after re-doing it, I give it 5 stars all around. I made some ingredient adjustments but kept the 'main theme' of the dessert right in line with the recipe. I used large apples which was probably double the 1/2 cup called for. And this time I actually cooked the apples on the stove top before adding to the 'cake' batter. I added a little lemon juice, water, cinnamon, and a pinch of salt to the apples and made kind an apple pie type of filling. This helped the apples bake right and become super moist. I also added 1/4 of applesauce and some nutmeg along with the cinnamon. I did not have walnuts on hand and had to leave them out. Then I doubled everything, including my own changes, and baked in a 1/4 sheet cake pan, leaving off the cinnamon sugar topping. And instead I used a vanilla glaze recipe from this site, just adding in a pinch of cinnamon. These bars were so incredible moist and yummy. Definitely more of a cake bar, but not quite a cake if that makes sense? Either way, very yummy. Will be making this over and over and over!
Was this review helpful? [ YES ]
0 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Mar. 26, 2008
Delicious! Loved it! I consider myself to be a good cook at a fairly young age, but getting my beef dishes so tender has been my cooking challengs. This recipe is the one that convinced I CAN make tender beef, haha! I had no shallots on hand so roasted regular white onions instead. I also omitted the bacon step as my husband and I do not eat pork. Instead I sauteed more onions and some minced garlic and then seared the beef in the same pan. Just before placing in the oven I threw in several large quartered mushrooms. I cooked my beef to more of a medium (don't care for the bloody juice) and it still turned out fabulously moist! But I think next time I will 'undercook' just a bit because the beef does continue to cook for a few more minutes after coming out of the oven. I didn't even think the ommition of the bacon hurt the flovor of this dish at all. I think I might try it with turkey bacon next time just to see what the flavor is like. As for the sauce, I only had about 1/4 cup of red wine left in my pantry, so that's what I used. I also used about 3-4 tablespoons of tomato paste to make more of a tomato sauce and used only half the butter and flour to make it less heavy. It turned out very good this way. I agree with another cook on probably wanting to thin the sauce out a bit to more of an 'au jus' type consistency. The beef is so flavorful on it's on that it doesn't really need a heavy sauce. But the sauce went very well with some stovetop grilled potatoe
Was this review helpful? [ YES ]
1 user found this review helpful

Country Style Green Beans with Red Potatoes

Reviewed: Jan. 8, 2008
I give this recipe a five because I have grown up with something very similar to this one and have always loved it. Living in Kentucky for many years, I have eaten this hundreds of times except cooked with ham hocks. This time I didn't have any ham hocks (or other necks or parts on hand) and just added beef bullion instead to my water. It gives it a 'meaty' flavor without any meat or parts. I also add lots of chopped garlic (in place of powder) and several tsp. of Mrs. Dash salt-free seasoning. I also added a can of dark red kidney beans, drained and rinsed, to make a complete meatless main dish with lots of protein and fiber. I served it with some long grain and wild rice cooked with mushrooms, onion, and peas and called it a meal! You can play around with this recipe a lot. It's designed to be versatile, to fit many tastes.
Was this review helpful? [ YES ]
51 users found this review helpful

White Bean Chicken Chili

Reviewed: Nov. 17, 2007
Simple, delicious, and healthy! I boiled some chicken thighs and saved the water to make my chicken broth. I just added some instant chicken boillon for a richer broth. I also added a small yellow and small green pepper to the mix of vegetables. I like lots of beans in my soups and chilis, so I also added a can of pinto beans along with the white beans. I followed the advice of others and used salsa (about 3/4 jar) instead of the tomatillos. I used a freshly diced jalepeno instead of canned peppers. Also used frozen corn instead of fresh, ommitted the corriander (didn't have it on hand), and used thyme instead of oregano (by mistake). I used five cloves of garlic and lots of extra cumin and added some cornstarch to thicken up the chili a bit. If you use lots of veggies like I did, make sure you use less liquid and add a thickener (cornstarch, flour, tomato paste, etc.). The water is going to cook out of the veggies and thin out your final result.
Was this review helpful? [ YES ]
8 users found this review helpful

Old-Fashioned Potato Soup

Reviewed: Nov. 13, 2007
Comfort food at its best! This is the best homemade potato soup I've ever had and first I've ever made. The only thing I really needed to do was liberally add salt. A little bland for me in the beginning but after adding salt all the flavors came out made my taste buds happy! I also added two more carrots for color and taste and added a few dashes of garlic powder. I might even add some garlic cloves next time to the onions. (I LOVE garlic in everything.) I don't own two large stock pots so I had to compensate. After cooking the onion (oh, and I used real butter, not margarine which is bad for you...use olive oil if you're scared of butter) I threw in the carrots and potatoes and only used about 2 cups of water. I added the chicken stock base (plus an extra Tbsp.), stirred well, and let simmer for about 10 minutes. In a seperate bowl I whisked together 1 cup whole milk, 1 cup half and half, and about 5 tbsp flour. I then added that mixture to the potatoes and sprinkled in the thyme and parsley and let sit on very low heat for a while to allow the flavors to come together.
Was this review helpful? [ YES ]
1 user found this review helpful

Black Bean Vegetable Soup

Reviewed: Nov. 13, 2007
I gave this recipe a five-star rating after I added some spice. This is an excellent for base for black bean soup. You can definitely play around with it to suit your tastes. I followed the advice of another cook and added some worsteshire sauce and a healthy dash of balsamic vinegar. I was weary of the vinegar at first, but it really adds a nice 'zip' without the apparent taste of the vinegar. I definitely doubled or tripled the amount of cumin and chili powder and used cayenne pepper instead of red pepper flakes. I just kept adding it as it cooked so I didn't make it too hot in the beginning. I also used 3 cloves of garlic and even added more garlic powder during the simmering or the soup as well as an extra carrot. The soup turned out great, not too runny and pleasantly creamy. I ate mine with blue corn tortilla chips while my brother loaded shreadded cheddar and sour cream with tortilla strips on top of his soup! Thanks for this great, healthy recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Caramel Frosting I

Reviewed: Sep. 20, 2007
Mmmmmm....very rich, but very delicious! This is the kind of frosting that makes you enjoy a smaller slice of cake because of its richness. I used half and half for the liquid and didn't measure it out...just stirred it in until it looked thick and creamy. I also added a pinch of salt to balance out the sweetness. I iced my french vanilla banana muffins (will post recipe on this site shortly) with this frosting and it turned out to be the perfect combo! Thanks for a great, basic caramel frosting recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Caramel Brownies

Reviewed: Sep. 4, 2007
OMG....that's what everyone was saying when I took these to a surprise 50th birthday party. I was also told they were better than you know what! Lots of people asked for the recipe. I made these in an 8 by 8 square pan to make a thicker, richer brownie. Worked out very well that way (cut into 16 brownies each pan). I also didn't need 2 cups of chocolate chips. I used one 16-oz bag per 3 pans of brownies. Just sprinkle them over the top. I did try making some of the brownies with caramel fudge (commercial, not store-bought) to save time on unwrapping the candies and they turned out good, but the best flavor is with the real deal! Takes time and work but definitely worth it. The brownies are richer and hold together better. Using fudge caused the brownie to be very gooey and some fall apart, but nobody really seemed to notice the difference between the two! --udpate--12/18/07....just reading through some comments and noticed that a few cooks were confused as to whether or not to prepare the cake mix as stated on the back of the box...NO!!! You will have exactly what the box states is in the mix...a cake! Your 'batter' is going to rise and become fluffy. This recipe does require a lot of patience, and you're not always going to get it right the first time. Try using a deeper dish, like an 8x8, and always place a cookie sheet underneath for batter overflow. Keep trying, these brownines are worth the trial and error.
Was this review helpful? [ YES ]
8 users found this review helpful

Seven Layer Salad

Reviewed: Jul. 22, 2007
Definitely a crowd pleaser! I spent much of my childhood growing up in Kentucky and this type of salad is very common at family get-togethers and church potluck dinners. I was excited to find this recipe because it reminded me of my grandmother's cooking. I made a few changes to this recipe for health reasons and to make it more like Granny's :-) I used romaine instead of iceberg lettuce for added nutrition, used a white onion because I didn't have a red one on hand, added chopped celery and cucumbers, and left out the chedder cheese (not a big cheese fan), and left out the bacon because I've cut pork from my diet. I added diced eggs for the protein replacement and texture. I decreased the sugar to 1 Tbsp. and ommitted the parm. cheese. It still tasted fantastic. It's the fact that the salad sits in the refridgerator for so long that makes taste the way it does. I usually let mine sit for a day and then stir it up a few hours before eating. I would like to try adding some turkey bacon next time as well as trying a little parm sprinkled on top. The bacon definitely adds a nice salty diversity that I'm missing right now. Either way, it's great....goes good topped on some sesame rye crackers and paired with some melon for a healthy lunch. Thanks a bunch!
Was this review helpful? [ YES ]
2 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 8, 2007
I may have left feedback for this recipe before, but I made it again last night for the first time in a while and had forgotten how tasty it was. Something else to give the chicken extra 'moisture' and rich flavor...soak it overnight in a bowl of buttermilk. If your crackers are ground well enough you won't even need to dip the chicken in the eggs. I also just use regular dried garlic rather than garlic salt so I can adjust the sodium more eassily.
Was this review helpful? [ YES ]
2 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Feb. 17, 2007
wonderful, healthy salad! I followed other users' advice and cut the sugar by half as well as substituting half honey for the sugar. I think I will use all honey next time. I also used regular balsamic vinegar as advised by others (I had no raspberry flavored) and the dressing was very flavorful. I didn't have poppy seeds, so I just threw in some sliced raw almonds and the salad had great texture and added nutrtion. I would like to try some pecan-crusted chicken next time. Thanks for the recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Grilled Zucchini and Squash

Reviewed: Feb. 11, 2007
I would give it five stars after my personal modifications...if you want your vegetables to still be 'tender-crisp' or simply have some firmer texture but still have the 'bitterness' cooked out, then cut the slices thicker or lengthwise. I do not use butter...rather I toss my veggies in olive oil and toss in some slices onions, minced garlic, and diced tomatoes. I also sprinkle some sea salt and black pepper over everything and then wrap it all up in the foil and throw on my griddle/grill on the stovetop (too cold for grilling right now). About 20 minutes...perfect side dish!
Was this review helpful? [ YES ]
471 users found this review helpful

Grilled Fajita Steak Salad With Pickled Pink Onions

Reviewed: Jan. 3, 2007
After trying this recipe as-is last time, I had to 'dress up' the dressing to suit my tastes, it was just slightly bland. But the overall recipe is great. This time I tried the dressing base of this recipe, mixed with the spices, and marinated some sliced chicken meat, bell peppers, red onion, and mushrooms and made a stir-fry out of it. I served it over rice and it was fantastic! I think I actually like the flavors of the lime and vinegar with chicken rather than beef, and the salad can still be used and taste fantastic. Thanks, very yummy :-)
Was this review helpful? [ YES ]
9 users found this review helpful

Pan Fried Catfish Filets

Reviewed: Nov. 30, 2006
I used a packaged fish fry mix and just added garlic powder, onion powder, and paprika. The mix already had a good amount of cayenne and also had some lemon juice added to it. My fish turned out very flavorful and juicy. And yes, make sure your oil is hot enough before laying anything battered in it or else the batter 'melts' off and burns into a clumpy mess.
Was this review helpful? [ YES ]
17 users found this review helpful

Kickin' Collard Greens

Reviewed: Nov. 20, 2006
I would give it five stars after my modifications. I blanched the greens in the chicken broth rather than slow-cooking them in it. I also sauteed the onions and garlic in bacon grease, then added the greens for another minute or two and seasoned with salt, pepper, and red pepper flakes. This way you don't boil out all of the nutrients, and the green will stay a little crisper and not get too soggy. Good recipe, thank you.
Was this review helpful? [ YES ]
2 users found this review helpful

Butternut Squash Casserole

Reviewed: Oct. 31, 2006
MMMM, tasty! I had to microwave for about five minutes, and then I cut in half and then into smaller chunks, after I scooped out the seeds, for easier peeling of the rind. Followed the advice of other cooks and cut the sugar in half. Also used Ritz instead of cookies and it came out perfect! It's also good cold with some whipped topping.
Was this review helpful? [ YES ]
0 users found this review helpful

Stabilized Whipped Cream Icing

Reviewed: Oct. 2, 2006
I made a double batch of this cream and it was plenty to 'ice' a triple layer 8" and a sqaure 8x8. You must definitely keep this cream very cold, otherwise it will just fall apart on your cake. It definitely needs more sugar. I doubled the amount called for and it still tasted more like a cream I would put on berries or pie rather than what I would decorate a cake with. Probably more flovring wouldn't hurt either. It's still not stiff enough to decorate with. I'm a cake decorator and the whipped icing I use is at least double the consistency of this cream, at its softest. This is a great cream for berries and pies, good fresh taste, but just not what I was expecting based on the description....UPDATE 9/1/10...This is way off the base of the recipe here, but I discovered a great way to stabilize the whipped 'just enough' so that it could be piped at least into rosettes for decorating a pie or the side of a bundt. I took 1 cup of the whipping cream and added 1 cup of a non-dairy liquid icing called Rich's Bettercream (if you've ever had an ice cream cake from Dairy Queen, this is the whipped icing that is used) and simply poured them together into my Kitchen Aid and blended until I could see the stiff peaks from the whipping cream. This turned out great! The flavor was perfect since there is lots of sugar and vanilla in the Rich's already. And by using half whipping cream, plain, the flavors balanced out nicely.
Was this review helpful? [ YES ]
72 users found this review helpful

Displaying results 41-60 (of 79) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States