SHARONLIN Recipe Reviews (Pg. 1) - Allrecipes.com (18325389)

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A-Number-1 Banana Cake

Reviewed: Jul. 30, 2006
I love how this recipe is so light and not heavy like most banana bread recipes. I made mine into muffins. This batter makes more than 12 large muffins. I used the remaining batter in my mini muffin pan and baked it for 17 minutes. The regular muffins took about 25 minutes. I added semi-choco chips and it was great! Really moist and fluffy! My kids loved it! Thank you!
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Grandma Johnson's Scones

Reviewed: May 14, 2006
Just made these today and it was really good! I used cake flour and added milk chocolate chips to mine. The dough was really sticky and the only shape I could manage was to make them into biscuit rounds. I also made them quite large so my total baking time was about 25 minutes. My kids loved them and so did I. Will make again for sure! Oh, don't forget to sprinkle a little sugar on top before baking....I think it really adds to the scones.
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6 users found this review helpful

Pumpkin Chocolate Chip Muffins

Reviewed: Oct. 30, 2005
I just made these the other night and could not believe how good these were! The combination is a bit strange and hard to imagine what it might taste like, but it works! The only change I made was that I had "Guittard"(the best chocolate chips) milk chocolate chips on hand instead of semisweet. It was so good! Thank you Donna for the unusual but wonderful recipe!
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1 user found this review helpful

Black Bean and Salsa Soup

Reviewed: Jul. 21, 2005
Just made this tonight and I really enjoyed the taste of the beans and salsa combined to create a soup, I would have given this a 5 star rating if it had some kind of "texture" to it. Perhaps I will add whole beans along with some sauteed onions or some veggies. I love the sour cream and green oinions added before serving! Very tasty and I had all the ingredients in the pantry already!
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Orange Cake

Reviewed: Jul. 4, 2005
My family really enjoyed this cake. It was nice and light in texture (not as "heavy" as other cakes), not too sweet and it had a light mellow orange flavor. I did not use the icing recipe given, instead I combined powdered sugar with orange juice and orange zest and added orange food coloring to the icing. After drizzling the icing on the cake I sprinkled orange and lemon sugar crystals (the sugar crystals were really pretty on the cake). The only reason why I did not give it five stars was that I expected a "stronger" orange flavor. Nonetheless, a wonderful light cake-perfect for summer!
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Kalua Pig in a Slow Cooker

Reviewed: Jun. 8, 2005
I used a 5 pound pork shoulder roast with bone-in for this recipe. I also used "mesquite" liquid smoke. I had it cooking in the slow cooker overnight(family members had a hard time sleeping with the wonderful aroma in the night)after 10 hours, I shredded the meat added just a bit more salt then cooked it for another 8 hours. The shredded meat soaked up all the juices and tasted even better! I served the kalua pig two different ways-first, as is with dinner rolls then I stir fried a head of cabbage(cut into 2x2 pieces) and added the shredded kalua pig to the cooked cabbage and a little sugar! Served it with white rice and the famliy loved it! Wonderful!
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5 users found this review helpful

Sweet and Sour Pork III

Reviewed: May 7, 2005
I made this last night and my family loved it! My husband who is chinese raved about it and so did my seven year old daughter. I did not add celery but used red, yellow and orange bell peppers instead. I do have one suggestion regarding the sauce being "too watery". Whenever a cornstarch solution is called for thickening, I always make more of the cornstarch solution than the recipe calls for. That way, I can add more if it's not thick enough. I did find the 2 Tbs cornstarch with 1/4 cup of water too little to thicken the sauce. Just add more of the cornstarch solution to the sauce and it's perfect! I also added the fried pork after the sauce had been thickened and just coated the pork to keep the "crispiness". The sauce is delicious!
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12 users found this review helpful

Cajun Seafood Pasta

Reviewed: Apr. 6, 2005
My husband loves, loves spicy foods and will eat raw chilies with his meals to kick up the heat. I on the other hand, can't really tolerate the heat chilies give off. I wanted to try this recipe because it called for quite a bit of white and black peppers and I love scallops. This dish was amazing! All the fresh herbs and ground peppers give such great taste! I did however added a little bit of green and red bell peppers and some fresh sliced mushrooms. I also added some minced garlic and cornstarch to thicken the sauce up a bit more. My husband (who has eaten scotch bonnet peppers) actually said this dish had some kick to it and he didn't even add additional hot sauce to it! I didn't think it was that spicy -not the way chilies add heat but the white and black peppers did give it a nice kick without numbing your mouth like fresh chilies do. A great recipe! Oh, and it's really good over white rice as well!!
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Best Ever Split Pea

Reviewed: Apr. 5, 2005
wow! This recipe is really great in taste and texture. I don't care for ones that have "potato" in them because it makes it really thick. This recipe still has that "thickness" without it being too heavy and yet it's very tasty! I made a few changes that included using leeks instead of onions, added "spike" salt-free seasoning and added a couple of smoked ham hocks while simmering. I pureed the whole thing then added the meat taken off the bones. I also added a cup or two of water(to compensate for the added saltiness of the ham hocks) then reheated the soup. Wonderful! Next time I'll omit the ham hocks and try the soup as is. But in my opinion, spilt pea and some kind of ham is why I love this type of soup!
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Aunt Johnnie's Pound Cake

Reviewed: Apr. 2, 2005
Just made this pound cake tonight with a few minor changes-Used butter flavor shortening and had no almond extract so I used vanilla instead. The cake turned out beautifully-I was really hesitant to cut into it since it was the nicest bundt cake I ever made. My daughter really liked it and it was really moist and light but in my opinion it lacked "something". Perhaps next time I will add some fruits or nuts. Overall, a very good recipe and a great pound cake base to experiment with add-ons...
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1 user found this review helpful

Banana Pudding Cake

Reviewed: Mar. 10, 2005
Made this twice, once in a pretty cheap generic bundt cake pan and then again in my nordicware cast aluminum. The one made in the generic pan came out too gooey and dense. I decided to make it again in my "better" bundt cake pan and it came out perfect! It really pays to bake in quality bakeware. I folded in chopped walnuts before putting the batter in the pan and it was wonderful! The nuts gave it a great taste and texture. I like this banana cake recipe because it has a nice banana flavor and it's not too heavy like some banana cakes and breads. My husbands employees all loved it! Thank you.
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Chocolate Cavity Maker Cake

Reviewed: Mar. 7, 2005
Oh my gosh! This cake will definitely send me to the dentist! I don't care though, it was really rich, moist and fudge-like. I used a dark chocolate fudge cake mix and added milk chocolate chips. You really do not need frosting! My daughter loved it and could not get enough of it. Maybe next time I'll add chopped cherries for a "chocolate cherry cake"...This is best chocolate cake I've had and I can't believe that I made it at home! Thank you for the great recipe.
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Chinese Steamed Cake

Reviewed: Mar. 5, 2005
I made this cake the other day and it turned out great! I only used one cup of sugar and used strawberry jam to top the steamed cake-my husband and kids loved it! The cake was good warm but even better cold. Great for breakfast.
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4 users found this review helpful

 
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