SerenaBloom Recipe Reviews (Pg. 1) - Allrecipes.com (18268001)

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Rainbow Clown Cake

Reviewed: Apr. 5, 2010
Made these for easter! I bought neon and regular gel food coloring because it was all I could find and the colors turned out amazing! We used pink, green, blue, orange, yellow and purple for the cake and neon green, blue for the frosting. I also bought colored sugar (we made this into cupcakes) and topped each one with the different colors. They turned out amazingly bright and everyone loved them. My sister actually wants me to make a cake like this for her birthday. If you make cup cakes, just pour about 2 cups of the batter into 6 different bowls and add the gel coloring.. blend together and dump a tablespoon of each color into the cups. Two boxes made 34 cupcakes.. half of which were gone 30 minutes into our celebration.
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50 users found this review helpful

Jeanie's Falafel

Reviewed: Jul. 6, 2008
this is a great recipe! If you guys want quick, semi homemade falafel that takes about 20 minutes to make from start to finish.. buy a box of falafel mix from an ethnic food store and mix it with a can of mashed chickpeas, extra dried parsley, garlic powder, salt and pepper and you have an easy, edible, quick take on a traditional favorite.
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34 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 1, 2010
This turned out amazing. I followed the recipe pretty closely, but I made some minor adjustments. I used more wine than called for and cooked the roast in a dutch oven with additional thyme and beef stock. Halfway through I drained the liquid into the wine/stock mixture and further reduced it. I also cut down on the butter and used 5 slices of extra thick smoked bacon instead of 3. My husband raved.. pare this with brussel sprouts sauteed in bacon and red onion.. really good!
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22 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Apr. 21, 2010
just as healthy with a red sauce and you can cut back on the olive oil!! just go super heavy on the herbs and use fresh tomatoes.
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10 users found this review helpful

Posole Soup

Reviewed: May 12, 2009
needs more flavor. Not very authentic. Add lime wedges on the side with cilantro, chopped cactus, cotija cheese, pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our base.
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10 users found this review helpful

Greek Saganaki

Reviewed: Apr. 27, 2009
you need to use a harder cheese. The best saganaki I've had was made with Kasseri, mizithra and halloumi worked well also. We make it with cognac poured over the sizzling cheese and lit on fire. Extinguish with fresh lemon juice. We serve this with fresh pita bread and olives. The flour isn't necessary if the pan is hot enough and the cheese is hard.
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10 users found this review helpful

Fudge

Reviewed: Nov. 22, 2007
this turned out beautifully! I actually used 1/2 semi sweet and 1/2 milk chocolate chips and doubled the recipe. This is going to be a huge hit today! Thank you for sharing
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10 users found this review helpful

Chicken Marsala

Reviewed: Oct. 16, 2011
Delicious. I do make a few changes, however. I caramelize a red onion in a small amount of oil. I use small crimini mushrooms and leave them whole or simply halve them to give them a more meaty texture. I double the amount of mushrooms called for. Also, use fresh Oregano in the flour mixture and dip the chicken in plain flour, egg and then the seasoned flour before frying to give it more of a crispy texture. Pounding the chicken flat piard style also helps it cook evenly. Use 1 cup of marsala or more. Cook the mushrooms, onions and chicken in the same pan at different times and use the marsala to deglaze while the mushrooms are cooking. Add the onions back to the pan and reduce the whine down by at least half. Add the chicken in, turn to coat and finish cooking it through. Serve over angel hair with a cream sauce. Parm on the side.
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8 users found this review helpful

Indian Chapati Bread

Reviewed: May 23, 2010
If you dont have a rolling pin, don't be afraid of this recipe! I just pulled the dough like you do when you make homemade pizza and deep fried it. I made this with chicken vihndalo and bombay aloo the other night.. and with home made turkey sausage gravy this morning.. they are awesome and so versatile! I wrapped the dough around homemade fudge and deep fried today.. and also tried it with a strawberry sauce and vanilla bean icecream.. seriously.. these are awesome!
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7 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Nov. 22, 2007
this set wonderfully! It was soo easy to make and it looks fantastic. I actually decided to go without the pecans on top. Im going to whip up a vanilla mousse and top it with that. Thanks again!
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7 users found this review helpful

No-Sugar-Added Blueberry and Banana Wheat Muffins

Reviewed: Feb. 6, 2012
With a few alterations this was pretty damned good. Use really ripe bananas and increase to 1 1/4 cups mashed banana. Increase blueberries to 1 1/2 cups and always use fresh. Replace 1/2 cup flour with flax meal and half of the oil with unsweetened applesauce (keep some of the oil because fat helps control blood sugar spikes in reaction to the sugars in food). Adding spices like nutmeg, cinnamon, mace, allspice, ginger and clove are a really good idea to give it more flavor. You can also oompf up the health factor by including fiber and vanilla protein powder.
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6 users found this review helpful

Hot German Potato Salad III

Reviewed: Jul. 6, 2009
The only substitutions I would make would be to use cider vinegar, add dried garlic, onion powder, paprika, dill weed, and any other seasonings you see fit (you can even use a really good seasoning salt). I cooked the onion in some of the bacon fat and cubed the potato into a 1/2 inch dice. The bacon should be added last with chopped green onion. You can cook the onion in the bacon fat and then add the flour to it with chicken broth to give it flavor and moisture. Overall great starter recipe.
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6 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 13, 2009
This was a little bland. I made just a few minor adjustments. Instead of broth I used powdered boullion and water. I added garlic powder, parsley and extra paprika to the dish. I sauteed the onion in sweet cream butter, added the flour and boullion and let that cook for about 3 minutes on my stove top. I added the spices to the flour mixture and then added the potatoes to the pan. I coated the potatoes in the sauce and then transferred to a baking dish. It turned out wonderfully. Additional salt is also necessary depending on your tastes
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4 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Aug. 19, 2011
I have never had a cheesecake turn out this perfectly! I followed the suggested tips (tinfoil wrap, waterbath, greasing the pan and gently mixing the batter) and its level, smooth, uncracked and absolultey beautiful. -February 2012 I made this again and AGAIN it turned out perfect. This time I placed a piece of parchment paper on the bottom for easy release (and because I was leaving the cake behind and taking the pan with me when I left a party), if you use bakers tape to seal the parchment to the sides of the pan it helps prevent water from leaking in. Also, a triple layer of foil, taped up the sides is an added layer of protection. Make sure you grease the sides well with butter! This helps prevent cracking as the cake cools and the water bath is essential. I let the cake cool for about 5 minutes longer than this recipe calls for because last time the center was a little soft. It turned out perfect! Don't open the door once the hour/ 5-10 minute baking time is up! Let it cool completely and then store in the fridge. This was divine. Add spices to the crust to give it a little oopmf. I tossed in brown sugar and cinnamon. It was a total hit
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3 users found this review helpful

 
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