HAPPYSTEAK Recipe Reviews (Pg. 1) - Allrecipes.com (18341993)

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Boston Cream Cake

Reviewed: Jul. 16, 2009
I was gonna submit this exact recipe, as Im a lover of Boston Cream Pie, but am pretty much fed up with the expensive, from scratch recipes out there. Hey, dessert is an indulgence, so who cares if you have a little transfat in your frosting via a can of whipped frosting once in awhile? I use the Duncan Hines Yellow cake, jell-o instant vanilla pudding, and the Duncan Hines whipped frosting. The only recommendations I have are that this cake works much better as a single layer cake, that you split in half and fill. It's just the right proportions between cake, custard and frosting. Also, rather than microwave, I prefer to frost the entire cake, tops and sides so that the cake is sealed and won't dry out. I keep it in the fridge on a plate, underneath and upside down pyrex bowl, and as I take a slice, I cover the exposed cake with a verticle piece of wax paper covering the cake, and not the frosting.
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3 users found this review helpful

Monte Cristo Sandwich - the Real One

Reviewed: Jun. 26, 2005
This is a fool proof recipe, but I agree with Vange's suggestions. This recipe can be very successfully accomplished in a pan with clarified butter. I like the results better than deepfrying, and the flavor is so much better. I might also suggest using eggbread, because it looks so beautiful on the plate when you're finished. I love strawberry preserves with mine along with the powdered sugar.
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324 users found this review helpful

Three Bean Salad

Reviewed: Jun. 10, 2005
I have made this recipe several times now to raves. Yes, this is a sweet version, however, like any marinade, it's not meant to be eaten really. I serve mine with a slotted spoon, that way, you're not consuming all of this marinade with the salad, and you won't lose any flavor because the salad has been marinated. Try it, you'll like it better served this way.
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71 users found this review helpful

All American Roast Beef

Reviewed: May 10, 2005
Cheers to Cindy, because simplicity is the key and knowing your oven is crucial. I agree with the others that the seasoning is perfect . It may not seem like alot, but a little goes a long way. I used a 3 1/2 lbs. top round london broil, and roasted it at 375, and added an additional 10 minutes for the half pound, and i took it out and the meat read 140 which is way too hot for medium rare, because once the roast rests for about 20 minutes the meat will continue to cook and finish off at 150 to 155 which would make it well. So, i immediately removed the roast and put it on a plate and placed it in the fridge for a half hour, and this worked in halting the cooking process. As a result, my roast beef was medium to medium well, which means it was a light pink. Still very flavorful with the seasonings and tender, but not perfectly red medium rare. The lesson here for me was that my gas oven cooks hotter and it's important to cook this roast on the bottom shelf; mine was on the middle rack, and next time, i'll remove the roast when the meat thermometer reads 120, which when done finishing outside the oven, will be about 135-140. Again, thanks to cindy for coming up with a very simple and delicious recipe.
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9 users found this review helpful

Albondigas Soup II

Reviewed: Apr. 8, 2005
I discovered this one a while back and it's terrific! I've made it at least 10 times now and what's wonderful about this recipe is that when you follow the directions, and you take that first taste, it's perfect. I read the other reviews and i agree, 4 cups is not alot of water, but the vegetables will release alot of water; however, I use two KNORR SWISS beef boullion cubes which makes 2 cups of broth per cube, and i add an additional two cups of water, totalling six cups when i start out. This leaves me with plenty of broth. Another thing though, is if you like spicy, just remember, the cabbage tends to get sweet when you cook it, so you might consider leaving it out, but since I'm a gringo, I'm not a fan of burn my mouth out spicy food, so this soup is the perfect balance and absolutely delicious. Oh, and one other thing, I found that by chopping up some fresh cilantro and sprinkling it on top of each bowl when i serve it adds a real fragrant and authentic finish to this soup. Try it, and you'll never eat this soup againwithout it . Thanks Beatrice for making me happy.
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49 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Apr. 7, 2005
I have to thank you for a sensational recipe. This is one of those recipes where if you follow the directions and the ingredient list, it's perfect. I've found on this website, that the simplest recipes many times prove to be the best. I'm not an italian, but is this a great recipe!!! Very important that you find good italian sausage. Find a good italian deli if you're lucky enough to have one nearby. I used mild sausage with the fennel seed inside--a key seasoning in good italian sausage. One other thing though, I cooked everything in a dutch oven on the stovetop, and under low heat I left it on the stove for about 45 minutes, and found that the extra time further reduced and caramelized the onions and the redpeppers, which makes this dish even better. I served it with a side of pasta with my favorite Barilla pasta sauce. It doesn't get any better than this recipe. Thanks for sharing one of your favorite family recipes and spreading the love.
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506 users found this review helpful

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