gimmedatcheesecake Recipe Reviews (Pg. 1) - Allrecipes.com (18250606)

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Lip-Smacking Popcorn Concoction

Reviewed: Jan. 1, 2009
Super yummy recipe... hits the salty/sweet craving perfectly. A couple notes: 1- The vanilla confectioner's coating is a seasonal thing... couldn't find in 3 grocery stores (and I refused to use the White Chocolate); so I substituted in premium white chips. In making half the recipe, one 12 oz. package of the white chips worked perfectly. 2-I used whole almonds, just a preference... liked it fine. 3-For anyone confused on getting butter-free popcorn, be assured you can still get plain, no butter SALTED popcorn in the bag and this works great... or you could go old style and make your own on the stove! Enjoy!
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12 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: May 7, 2008
best soup I've ever made in my life.
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0 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Feb. 4, 2008
It is delicious!!! I prefer this to the top-rated meat chilis on this site. Don't skimp on the seasoning or leave stuff out. That initial smell of cumin and veggies and oregano etc., is superb. This is one of the few recipes on this site that I make without modifications. Thanks so much!
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1 user found this review helpful
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Chicken Tinga Tostados

Reviewed: Jan. 3, 2008
very authentic flavor! (Needed some salt though.) If you are like me and like flavors with "a kick" but not TOO spicy go by the equal portions rule. 6 breasts (can use boneless if you like) 6 onions 6 tomatoes (large... or two large drained cans of whole tomatoes which are usually smaller) 6 peppers (and scoop out some extra sauce. Use this ratio to prepare however much or little you want. Using 6 breasts will give you PLENTY of food... easily enough for 8 adults and handful of toddlers. I crockpot cooked mine... it was awesome. When I was in Mexico, they served tinga like this: Tostada shell Spread with some mashed or pureed black beans (I use refried sometimes) Spread with tinga Spread with cheese and cream. The cream is essential. If you don't know this healthy trick already, a great, healthy substitute for sour cream is plain yogurt... mmmm... full fat is the best. You can substitute it in for all your sour cream needs.
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194 users found this review helpful

Buttery Spritz Cookies

Reviewed: Nov. 27, 2007
Okay so why complain about 'blandness' in a butter cookie recipe? This is good, the very traditional spritz cookie taste I grew up with. It's a delicate flavor people... not your double chocolate, carmel pecan balls that should sit on your cookie plate NEXT to these ones. Simply double the almond extract to a full teaspoon and it's perfect. Baked for exactly 6 minutes to achieve soft, delicate, goodness. Bravisimo.
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52 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Sep. 8, 2007
Supreme. Some tips: I ground my almonds with my food chopper... easy. Increase almond extract to 2 tsp. 1 1/2 tsp. of vanilla. Use powdered sugar NOT granulated for the glaze. Double the glaze (not the almonds). Cut the milk down a bit or increase the sugar. Bake for about 40 minutes. Toast the almonds under the broiler for a couple minutes. Fill center cavity with fresh raspberries and WOW the crowd.
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49 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 4, 2007
Sure this cake was good, no denying that. But something you MUST be aware of is the fact that despite the dressing up, it still tastes like it came out of a box. Now if you have no problems with boxed cake mix... you're golden. But if you are desperately trying to avoid the "from scratch" labor but wanting the "from scratch" taste... I'm afraid your efforts will be in vain. You won't be able to pass this off as completely homemade to any discerning eater.
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2 users found this review helpful

Homesteader Cornbread

Reviewed: Mar. 22, 2007
Super! I put in a "heaping" TBS of baking soda just for a good rise. And I cooked it as muffins in a muffin pan at 375 for 23 minutes with the leftover batter in a small bread pan. Awesome.
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4 users found this review helpful

Cheddar Baked Chicken

Reviewed: Dec. 13, 2006
This was pretty good; I did it with bnls, sknls chicken thighs. One clue... forget the extra butter on top... it was way too buttery tasting and that would help a lot. p.s. I used corn flakes for the crunch...
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2 users found this review helpful

Rice Mess

Reviewed: May 15, 2006
I just don't get it; this was not tasty at all; very lifeless. I even used half spaghetti sauce, oregeno, doubled the garlic and added corn instead of mushrooms. There's no way around it... I wouldn't make it again. If you want a really good, crowd pleasing "rice mess" (we call it "tex-mex") just throw a can of your favorite chili in per cup of cooked rice. You can add corn or green chiles or whatever. Top it with cheddar and you're golden. Easy. Yummy. Serve tortilla chips on the side.
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9 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 12, 2006
Awesome. I took out half the ground meat and added that much stew meat (browned) in little chunks. And I threw in some garlic cloves with the hamburger. The stew meat gave a great texture. EVERYONE loved this. I simmered it in my slow cooker for about 5 hours. It was the best chili I've ever made by far. Won't be looking for another recipe!
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6 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Feb. 12, 2006
Divine. I know no words. One of those desserts that people would think you spent hours on... but it's so simple. I need to figure out a way to make the graham cracker more defined. It was almost soggy. Maybe double layers... maybe I'll read some reviews and see if anyone put in a tip on that...
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0 users found this review helpful

Marbled Pumpkin Cheesecake

Reviewed: Dec. 17, 2005
This was my very first homeade cheesecake... I was surprised at how user-friendly it was. Everyone loved it but I'll share what I think are necessary modifications: -I would do only half gingersnap and then the other half graham cracker (or nilla wafer) for the crust... this keeps it sweet and light without compromising the ginger kick. -I also added about a half teaspoon of pumpkin pie spice. -And as someone suggested... I made the filling first so it could refrigerate while I did the crust. This made the marble effect work... and not "runny" like others have stated.
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357 users found this review helpful

 
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