spice_of_life Recipe Reviews (Pg. 1) - Allrecipes.com (18180992)

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Beef and Mushroom Stuffed Peppers

Reviewed: May 4, 2005
I had never thought of just using meat, mushrooms and gravy to stuff a pepper before. It's a tasty result!! I made some variations to the original recipe. NOTE: I changed the recipe to 1 serving (1/2 pepper per person). First, I doubled the beef in the recipe. I then cooked in (I'm estimating the measurements) 1/8 Cup Worstirshire Sauce, couple splashes of Balsamic Vinegar, 1 tsp. each of oregano, basil, cilantro, and parsley to the browned beef. Then I added the gravy. I stuffed the peppers and put them in the oven. Then I used the extra beef with another jar of sauce to make a side dish with white rice. Such a yummy meal! It's a must try. My husband and I couldn't get enough.
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Fluffy Pancakes

Reviewed: Feb. 12, 2013
This is a fluffy, moist, mild, and pleasant pancake recipe. I am very picky about my pancakes and at first, I wasn't pleased with the flavor, but as I chewed and continued to eat I realized that although this may not have a flavor punch to it, it is very good. It is as fluffy as my coveted pumpkin pancake recipe, but this is even more moist and enjoyable. I am so glad to have this in my recipe arsenal. We had ours plain with syrup this morning, but I do believe it would be divine with fruit toppings. FYI - I found that I only had apple cider vinegar vs. white on hand and it worked wonderfully.
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Garlic Spinach

Reviewed: Jan. 23, 2013
I made this for dinner tonight - delicious! It is the perfect blend of flavors. I will make this again. I use minced garlic and it turned out really well.
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Stuffed Shells III

Reviewed: Nov. 9, 2011
I followed the recipe exactly. It is soooo good. My picky eaters gobbled it right up. It is rich in flavor and filling. A satisfying dish. Thank you!
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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 12, 2011
Oh, Mrs. Sigg...your cookies are amazing! I had already been a long time fan of your peanut butter cookie recipe and when I needed a snickerdoodle recipe I was very excited to see you shared one here. I've made it twice and the second time I was out of shortening, so I used an equal amount of unsalted butter. It was fantastic! Either way, it is a soft, scrumptious cookie.
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Gary's Stuffed Mushrooms

Reviewed: Dec. 19, 2010
Delicious!! The stuffing is amazing and is wonderful with a meaty portobello mushroom top. I didn't have any crab meat, so I made it without. I can imagine it would be divine with the crab meat, too. A+++ recipe. You have to try this!
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3 users found this review helpful
Photo by spice_of_life

Heavenly White Cake

Reviewed: Feb. 16, 2013
Wow - how fortunate that Carol decided to share her recipe. I'm not easy to please, so I took a chance and made the original recipe - NO adjustments. I highly recommend you do the same in this case. I followed the recipe exactly and it truly is heavenly. The flavor is the shining star of this recipe - spectacular. The other thing to love is it is somewhat dense AND very moist. I can see it would be great for layered cakes, specialty cakes, whatever. The batter is thick - don't freak out. It will be divine if you follow the recipe properly. I made it in a bunt pan, so naturally my cake required more bake time. Use a toothpick to test it before you take it out. I also recommend watching the video that allrecipes.com made for this recipe. I served mine with "chocolate ganache" (by INGRIDEVOGEL), strawberries, blueberries, and whipped cream. Update: I made this twice today (cupcakes then layer cake) and decided to add 1/2 cup of extra milk to see what other's reviews were talking about. The extra milk throws off the balance of flavor and texture in the wrong direction. If it's not broken, folks, don't fix it. Unless a boxed cake mix texture is what you are aiming for. Take my advice - follow the original in this case. You'll be in heaven.
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9 users found this review helpful

Ham and Bean Soup

Reviewed: Dec. 29, 2009
Phenomenal recipe. You really need to try this! The only thing we did differently was we tossed in the ham hock from our Christmas ham. So much great flavor. A+++
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Feb. 25, 2013
My son asked for a very chocolatey cake for his family birthday party and so I chose this one to try. While I was making it exactly as the recipe is written, I thought it was going to be more like a brownie in texture. It was so very rich looking. I baked it in two 9" round pans, wrapped the cake in plastic wrap really well once cooled, followed by foil, then placed them in the freezer a week in advance of the party. The day of the party, I unwrapped them completely after removing from the freezer to thaw. While they were unfrozen, but still cold, I began to assemble the cake just as my 6 year old requested. Chocolate mousse filling, chocolate ganache topping, mini peanut butter cups on top, and vanilla mousse accent piping. The more I looked at the cake the more I began to shiver thinking this was going to be waaay too rich. When it came time to serve it, I was bowled over. This cake can handle rich flavors with it because it is the perfect blend of sweet vs. chocolate. Ohhhh - and the moist texture was nothing like a brownie - the most tantalizing chocolate cake experience I've ever had in my life. It was a big hit with my son. Our guests were going gaga over it while I was still in shock that I produced something this amazing. I'm picky about my recipes and what a rewarding experience to find such a treasure. Thank you, Denise!!
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10 users found this review helpful

Emily's Famous Chocolate Shortbread Cookies

Reviewed: Oct. 18, 2010
This is incredible!! We followed the suggestion to increase the cocoa by a 1/2 cup and reduce the flour by a half a cup. Perfection. We rolled out the dough and placed the whole thing on a cookie sheet. After it was baked, we then used cookie cutters.
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3 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Oct. 18, 2010
So good! It's caramel-y goodness melts in your mouth...don't look any further and try this one. We made it using butter instead of margarine because it's blasphemous to make caramel with margarine in my house. We found 1 cup of uncooked popcorn kernels made 7 quarts of air popped corn.
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6 users found this review helpful
Photo by spice_of_life

Whipped Cream Mousse Frosting

Reviewed: Feb. 20, 2013
This recipe is perfection. It is easy to put together and tastes fantastic. Love the light, creamy flavor and smooth mousse texture. I made this using vanilla pudding mix exactly as the original recipe is written. I then used it with the Heavenly White Cake recipe here topped off with fresh strawberries (dry them after washing). I used it as a filling between layers of the cake, then frosted the outside of the cake, and piped little flowers all around the strawberries. I was surprised how nicely the delicate piped flowers turned out. The frosting holds up well at room temperature. I decorated the cake and had it on display for 2 and a half hours with no change in it's appearance or texture. I also piped this frosting on cupcakes for my son's kindergarten birthday party. The children sucked the frosting right off the cupcakes and they declared it tasted like vanilla ice cream. It was a hit with everyone!
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9 users found this review helpful
Photo by spice_of_life

Chocolate Ganache

Reviewed: Feb. 20, 2013
Easy and so very delicious! I tried replacing the rum flavoring with almond (a little goes a long way!) and it was very good. My kids prefer it made with semi-sweet chocolate without any added flavorings, so this is how we make it more often than not. It is delicious with the Heavenly White Cake recipe here. And fresh strawberries are such a treat when paired with this ganache recipe.
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1 user found this review helpful

Best Ever Banana Bread

Reviewed: Sep. 23, 2010
I made the original recipe with no variations. I think it is too sweet/uses too much sugar. The loaf browned very quickly and by the time it was cooked all the way through, the sugar had caramelized and tastes a little burned. For the reviews with many variations, I'd suggest posting a different recipe instead of giving this 5 stars even though you changed the recipe significantly.
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5 users found this review helpful

Cream Cheese Snowball Cookies

Reviewed: Jul. 19, 2010
This makes a very wet dough. I had to raise the oven temp to 375 to get them to brown, doubled the cooking time, and wait for them to cool before putting them into the powdered sugar. They taste great, but I'm not a fan of this particular recipe. I also tried a batch using some of the reviewer's suggestions (butter in place of shortening and a whole package of cream cheese). They slid around the cookie sheet while baking and still needed extra baking time and heat.
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2 users found this review helpful

Indian Sweet Bread

Reviewed: Oct. 3, 2011
Cooks up like a tortilla + tastes like a tortilla = a tortilla recipe. A tasty tortilla, but not what I was looking for. I made them as I cooked, adjusting the amount of sugar and playing with the thickness. Like a previous reviewer said, I agree medium thickness is good. It was only sweet after I started sprinkling cinnamon and sugar over them right after cooking. It ended up being much like the cinnamon tortilla chips I use with fruit salsa. Not like any sweet Indian bread I've ever had.
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Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Sep. 5, 2011
AS A MEATBALL RECIPE: Not good. Followed the recipe exactly as written. A couple fell apart when frying, the rest required much effort to keep them from doing the same. Regardless, I went ahead with the recipe and poured in my pasta sauce and let it simmer. More fell apart and the rest are still delicate little things. I tried a piece of meat from one that had fallen apart and it's mushy...yuk. A previous reviewer suggests baking them and I'm willing to give this recipe another shot that way. Otherwise, maybe it's better for meatloaf. Can't imagine a burger frying up any better than the meatballs did.
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4 users found this review helpful

 
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