TMARS81 Recipe Reviews (Pg. 1) - (18176858)

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Sweet Corn Tomalito

Reviewed: Jan. 9, 2011
I would give this 5 stars for taste and 1 star for the directions being unclear, so I'm compromising with 3 stars. It tasted great. Nice and light texture, great flavor. But I had no clue what the instructions meant. Was I supposed to put it in a water bath in a skillet on the stove top? Was I supposed to cook it like in a double boiler type set up? Was I supposed to put a rack over a pan of water and put it on the rack? Please make the directions more clear or someone enlighten me. I ended up putting it in a water bath in the oven at 375 and it was just fine. I'll do that from now on, but I had to do some googling to come to that solution because while I'm not a novice baker, I'm not an expert either. Microwaving is not an option for us.
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6 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Nov. 19, 2010
I loved this recipe. Due to a dairy allergy in our family, I had to substitute butter with Earth Balance Vegan Buttery Sticks, but other than adding a smidge of vanilla, I did not make any other changes to the recipe. I needed a slightly larger cookie, so I used my small cookie scoop to scoop out 2 balls of dough and then rolled them together to make 1 larger cookie. I was able to get 40 cookies out of this recipe at that size. I baked in the oven for 12 minutes, shut the oven off and let them sit another 5 mintues, then cooled them on the pan for 10 minutes and they were perfection. My daughter, who can't have dairy, loved them and kept asking for more!
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1 user found this review helpful

Brown Sugar Smokies

Reviewed: Jul. 2, 2010
These are THE BEST! I buy whatever bacon is on sale, which isn't always center cut and this is what I do to make it nice and crispy. First I "marinade" a ziptop bag of lil smokies and a ziptop bag of bacon strips cut into thirds in the brown sugar for 30 minutes. Next, I assemble them on toothpicks and add them to a bowl, adding more layers of brown sugar after I fill each layer of the bowl. These go in the fridge overnight covered with foil. The next day, I put these in a single layer, none touching any of the others, on a broiler pan. I put these in on 375 instead of 350 and after 30 minutes, I check them every 5 minutes until they're done to my satisfaction. Sometimes I do need to turn them to get the bacon to cook evenly. Then I store in a crockpot on "warm" until I need to take them to the function I am attending. Works like a charm every time, even without using center cut bacon!
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38 users found this review helpful

Perfect Chocolate Cake

Reviewed: Jun. 20, 2010
My daughter has a milk allergy, so I had to replace the butter with Earth Balance Vegan Buttery Sticks, but other than that substitution, I made the cake (NOT the frosting - I have a separate vegan frosting recipe that I have to use for her) and it was amazing. This is one of the best chocolate cakes I have ever made and served, even with the butter substitution - and it's hard to find good recipes for sweets that are completely free from milk proteins. I will make this one again and I look forward to re-rating it after making it with butter and the frosting recipe as presented, though I'm sure it won't go any lower than 5 stars. Random tip for people looking for ways to improve their cakes in general: tne thing I do for every cake I make is to cream the butter/margarine for at least 5 minutes, preferably about 8. It really does make a difference in the texture of the finished cake.
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1 user found this review helpful

Easy OREO Truffles

Reviewed: Dec. 13, 2009
I love this recipe. It turns out delicious every time and it's a good thing it tastes so good because my truffles always come out looking so ugly. I've tried all sorts of different methods for coating these. I always chill the mixture and I've tried toothpicks, 2 spoons, 2 forks, a slotted spoon....none of them work. I still haven't yet found a method that works for me. I've found that the best way to make the mixture, and this will take you about 10 extra minutes, is to separate the oreos from their stuffing. I usually open the oreo, scrape the stuffing out into the bowl with my cream cheese and toss the oreo into the baggie that I will crush the cookies in. Then I beat the cream cheese and oreo stuffing, then continue beating as I add in my bag of oreo crumbs that I crushed. This makes the mixture so smooth and easy to work with when it's chilled. I like to top mine with melted white chocolate piped on with a baggie with a hole cut in the corner. It dresses them up some because mine are so ugly that they need all the help they can get. But where it counts - the taste - is GREAT!
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2 users found this review helpful

Simple White Cake

Reviewed: Apr. 1, 2009
I've never made a cake before where I spent so much time beating the butter and sugar. After reading the other reviews, I made sure that I beat the butter and sugar for 10 minutes and WOW what a difference it made!! I'll never not do that ever again. I made this cake with the Special Buttercream Frosting also on allrecipes and filled it with an instant pudding mix (vanilla) and it was devoured in less than 24 hours. It tasted just like a cake that one can buy in a bakery. This is now my go-to cake and I will never buy another bakery cake ever again.
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1 user found this review helpful

Special Buttercream Frosting

Reviewed: Mar. 28, 2009
I normally try not to deviate from a recipe if I plan to review it, but I couldn't resist on this one. I did not have shortening, but did have unsalted butter on hand, so I substituted that instead of the shortening. Other than that, I followed the recipe precisely. This was my first attempt at buttercream frosting and I think I need to look no further. I used it with the Simple White Cake also on allrecipes and it tasted just like a cake I would pick up at a grocery store bakery but since I made it myself, it was a fraction of the cost. I think from now on, I'll save my $20 and use these 2 recipes whenever an occasion comes up when I need a frosted cake. This frosting was so easy to make, easy to spread and easy to pipe on. Goodbye Betty Crocker frosting, it's time we parted ways.
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1 user found this review helpful

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