3BadBoxers Recipe Reviews (Pg. 1) - Allrecipes.com (18304075)

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Carrot Cake III

Reviewed: Nov. 13, 2005
I read all the suggestions below and rolled them together to make the following changes: 2 C White sugar, I substituted 1 C White & 1 C Dark Brown. I used 3-1/4 C Carrots (2 pounds) and 3/4 C vegetable oil and 1/2 C chunky applesauce (you may want to reduce to 1/3C if using the extra carrots - it was almost TOO moist!) and 2-1/2 teaspoons cinnamon - it was incredible! I did make a 2 layer 9 inch round in dark metal pans, so I reduced temp to 335 and cooking time was about 38 minutes. For the icing I found 3 cups of sugar to be perfect and I used lowfat cream cheese - you couldn't tell the difference! I did forget to flour the pan, so I had a hard time getting it out of the pan - you may want to consider parchment on the bottom as well, it was a bit sticky to remove, but I could paste together with icing. Made if for my mother's birthday - everyone raved! I did one layer with nuts and one without and cut in half and put the nutless cake as half the 2 layer cake and the nut cake the other half (I used walnuts, much better). Definitely a keeper!
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392 users found this review helpful

Kathy's Delicious Italian Pasta Salad

Reviewed: Jul. 5, 2005
This is a great basic recipe - you can really make some creative modifications and it will still taste great - much better than using bottled dressing in my opinion. I left out the onion and red peppers, and added some fresh basil, oregano & parsley along with some brocoli florets - and it was great. I did decrease the olive oil by nearly 1/4 cup on the advice of others and I'm glad I did. Also, I would wait to put the cheese in until an hour or so before serving so it doesn't get slimy. Very easy to make and definitely will make again.
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33 users found this review helpful

Curry Kabobs

Reviewed: Aug. 3, 2005
I really liked this dish, I'm a curry lover, so I used twice the amount called for, and it was wonderful. The mayo makes the chicken very moist, even if it's overcooked, which I usually end up doing with chicken! Definitely a keeper.
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26 users found this review helpful

Creamy Hot Cocoa

Reviewed: Jan. 31, 2011
I don't think I can ever go back to instant after this - satisfying enough to be a dessert on a snowy evening. It is a little sweet - so try a 1/2 cup of sugar and add more to taste if necessary. I didn't use the 1/2 and 1/2 and dunked plenty of marshmallows in it - makes 3 decent servings or 2 big servings in coffee mugs. The four servings would be in little coffee cups and perhaps not quite enough on their own. I also used 1% Lactaid, and it was still wonderful. Thanks so much for sharing this recipe!
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25 users found this review helpful

Yummy Couscous Salad

Reviewed: Sep. 27, 2005
I gave it a five star rating as long as you make some adjustments - particularly, use 1 cup couscous and 2 cups water - you only need to let the couscous stand for 5-6 minutes - not 30. I also cut back the onion to 1/2 a small one. I also used dates instead of raisins, which I highly recommend doing. I also used the couscous with the pine nuts and used some slivered almonds I had. I added some cucumber as well and used almost one whole can of chick peas. I used buttermilk ranch dressing - the same amount called for in the recipe. I realized at the last minute I didn't have any yogurt, so I just added more ranch and it was still very good, but I'm sure it would be even better with the yogurt. Great recipe though, and you can really do alot of variations with it. It's a keeper!
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24 users found this review helpful

Mock Angel Food Cake

Reviewed: May 23, 2005
I halved this recipe and used a 9x12 pan and it was more than enough for 8-10 servings. Since I used a dark metal pan, I baked at 345 for 25-30 minutes - the recipe is quite easy - 1st time I've had an angel food cake turn out. The recipe is a little heavier than most angel food cakes, but perfect for a shortcake. I didn't have cake flour, so I used (in the 1/2 recipe) 2 cups all purpose flour and 1/4 cup cornstarch to substitute and it was just fine.
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22 users found this review helpful

Pumpkin Pie Pudding

Reviewed: Nov. 22, 2007
Followed the recipe and it was perfect. Great consistency - cooking time was about 4 hours.
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15 users found this review helpful

Moroccan Quinoa Salad

Reviewed: Dec. 13, 2011
As written, the recipe is good/ok - with some changes it can be a five star - add 1/4 c. toasted pine nuts (toast by cooking at 350 for about 8 minutes) and add a oil/vinegar mix before cooling/chilling - I use 3 tablespoons white wine vinegar and 6 tablespoons olive oil - mix and add - it's wonderful - very much like a cous-cous salad found here - but with healthier quinoa - I used regular quinoa, as the red is difficult to find. Thanks so much for the recipe!
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14 users found this review helpful

Healthier Southern Peach Cobbler

Reviewed: Jul. 14, 2012
Mine cooked in 20 minutes - so watch it carefully - love this recipe - not too sweet like many cobblers, I used 1/4 t of nutmeg, I was out of lemon juice - I used a bit of orange juice instead - loved it. I also cut back on the butter a bit using 5 tablespoons and it was still good - may try to go even lower next time to see if I can get away with it. Thanks so much for sharing this recipe, it's a definite keeper.
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13 users found this review helpful

Mom's Portuguese Beef Stew

Reviewed: Nov. 15, 2011
Browned beef then threw it all in the slow cooker on high for about 3-1/2 hours (6-8 hrs on low). Love this recipe - I doubled the spices, left out the green pepper (don't care for it much) and used a can of diced tomatoes - instead of the water, next time I plan to use beef broth instead to make it even richer. Excellent dish, easy to make - will also add peas next time. Thanks so much for this new dish in our dinner rotation!
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11 users found this review helpful

Couscous Salad with Chickpeas, Dates & Cinnamon

Reviewed: Sep. 19, 2005
I can't believe how good this was! I used two small boxes of couscous with pine nuts already in it - it came out to 11 oz, so I added a tablespoon of water to the chicken broth when cooking. I also added two tablespoons vinegar and four tablespoons olive oil to the mix so it wouldn't be dry. It was excellent! I did not use the McCormick spices indicated - most of mine were generic and it didn't make a difference. With some bread, this made a full vegetarian meal for us - Both of us loved it and will definitely make again. UPDATED TO ADD - I'VE BEEN MAKING THIS FOR YEARS NOW - I NOW SUBSTITUTE QUINOA FOR THE COUS COUS TO MAKE IT EVEN HEALTHIER AND IT IS WONDERFUL - I ALSO USE CRAISINS INSTEAD OF DATES SINCE IT'S EASIER - STILL LOVE THIS RECIPE.
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11 users found this review helpful

Mulligatawny Soup I

Reviewed: Jan. 18, 2011
I've made this twice now and it's my new favorite soup recipe - I double the curry and add a little over 1/4 cup of rice as well as using a whole apple.
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10 users found this review helpful

Couscous Feta Salad

Reviewed: Jun. 28, 2010
Love this recipe - made a few modifications - use salt only to taste - not amount in recipe - used 3/4 c olive oil & 3-1/2 T red wine vinegar - was out of Dijon, so used regular mustard and 3/4 t sugar to cut the tang down. Also added 1 c carrots (matchstick size cut); 1 can garbanzo beans and cut back on feta cheese slightly. Excellent summer dish - added extra fresh herbs from garden - definitely a keeper recipe - thanks so much - next time, going to try cooking cous cous with one can chicken broth instead of water for more flavor. The cous cous called for in recipe is equivalent to one box.
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10 users found this review helpful

Big Batch Kris Kringle Cookies

Reviewed: Dec. 9, 2009
Excellent recipe! I used white chocolate chips to avoid having to chop squares. I used a dark non stick coated cookie pan, and I should have turned the heat down by 10 degrees as my first batch was overdone a little. The second batch I cooked at 365 and moved the oven rack one up from the middle and they were perfect. I used walnuts and they were good, I'll try pecans next time - if they're on sale that is! The cookies don't spread as much as I thought they would, so you can put a little closer together.
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10 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Nov. 19, 2009
Thank you Grandma Ople! Her tradition carries on through each and every holiday. We love this recipe, I do add 1 teaspoon of cinnamon - I mix it into the apples rather than the sauce. I combine the apples with 1/2 the sauce then put it in the shell. I top with lattice and pour and brush the remainder on. I use the premade rolled out crusts when I'm pressed for time and I can't tell the difference between those and homemade - not like the frozen crusts that come in the pan. Thank you for a new tradition! Update - I won the first place in the pie competition at our County fair this year with this recipe - it's a winner!
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8 users found this review helpful

Red Velvet Cake III

Reviewed: Jan. 11, 2008
Excellent! Made the following revisions - used 4 Tablespoons cocoa, added 1 teaspoon vanilla - came out a tiny bit dry due to extra cocoa, so I might try adding a tablespoon melted butter in addition to the oil next time. Used cocoa instead of flour to 'flour' the greased pan - looks much better with a chocolate cake. Also, don't forget if you use a dark coated pan, you may want to reduce the oven temp. I used 2 9-inch dark pans and cooked at 335 for 35 minutes. Also used the cream cheese frosting II from allrecipes. Definitely a keeper!
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8 users found this review helpful

Spinach and Orzo Salad

Reviewed: Aug. 16, 2011
Loved it! Didn't have orzo so I used a box of bowtie pasta and it was excellent. Make sure to toast the pine nuts - 8 minutes at 350 degrees is what I did - it brings out the true flavor. I added fresh basil and oregano from the garden. Next time I think I'll add some peas as well. Definitely a keeper!
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7 users found this review helpful

Emma's Belgian Waffles

Reviewed: Aug. 14, 2011
This recipe is wonderful - thanks so much!
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6 users found this review helpful

New England Potato Soup

Reviewed: Dec. 9, 2009
This recipe is excellent - I've made it over 10 times now & it's one of our favorites. I try to spice it up a bit depending on what herbs I have on hand. I've made it without the celery when I was out and it was just as good.
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6 users found this review helpful
Photo by 3BadBoxers

Strawberry Cake III

Reviewed: Feb. 15, 2007
Great recipe! Just made this for Valentine's Day with the following change after reading the icing was too sweet - used 2 egg whites from medium eggs - used less than 1 cup of sugar - still very sweet - next time I may cut back to 3/4 C sugar & increase strawberries to 1-1/2 C. Wasn't sure if I should add sugar & berries to egg whites then whip or whip then add - so I whipped the egg whites until they were all white and starting to get fluffy & stiff and gradually added sugar & berries. Used low fat version of white cake (3 egg whites instead of whole eggs) for an all around low fat dessert - icing should be done shortly before serving for best look.
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6 users found this review helpful

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