WeezaG Recipe Reviews (Pg. 2) - Allrecipes.com (18365123)

cook's profile

WeezaG

Reviews

Menus

 
View All Reviews Learn more

Irish Cream Brownies

Reviewed: Mar. 18, 2011
Really good! I followed the recipe exactly except for the optional toffee baking bits. I didn't have any so I just sprinkled the top with a little green colored sugar. Not sure about the purpose of heating the coffee, liqueur and milk. As it cooled, it made a scum on top that I had to remove before using. The next time, I would make the icing without heating the liquids first.
Was this review helpful? [ YES ]
2 users found this review helpful

Ladyfingers

Reviewed: Mar. 10, 2011
I was very impressed with the way these turned out. I did cheat and spread the batter into a parchment lined 10" x 15" pan, then cut with a serrated knife when cool. Sometime I'll try piping them, but it worked very well. I made Tiramisu II from this site. Fantastic dessert!
Was this review helpful? [ YES ]
8 users found this review helpful
Photo by WeezaG

Tiramisu II

Reviewed: Mar. 10, 2011
It got 5 stars from my guests, also. I made this following the recipe except that I wound up doubling the amount of rum and coffee because I ran out before I was finished brushing it on the ladyfingers. I would suggest making it as written and using all that on the first layer, then mixing another 4 T. coffee with 2 more T. of rum for the second layer of ladyfingers. I used the recipe for ladyfingers from this site. I was very impressed with the final product. I made it a day ahead and the flavors had time to meld.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by WeezaG

Overnight Coffee Cake

Reviewed: Feb. 20, 2011
I decided, after midnight, to get this ready for the morning. I'm so glad I did. This cake was moist, unlike many coffee cakes. The cinnamon flavor was subtle, but enough, I think. I made one substitution - I used plain fat-free yogurt instead of buttermilk, because that's what I had on hand. I mixed it by hand rather than in my KA. I baked it in an 8" square Pyrex pan and it was done in 40 minutes. I think that you could do other things with this coffee cake, more spice (nutmeg...mmm), vanilla, etc., but there is no need. It's that good and it's so easy.
Was this review helpful? [ YES ]
8 users found this review helpful

Quick Chocolate Chip Cake

Reviewed: Jan. 16, 2011
Delicious! Followed the recipe exactly. I checked it at 35 minutes but it wasn't quite done, so I baked it a few minutes longer. I didn't use icing, but served it slightly warmed with vanilla ice cream. YUM!
Was this review helpful? [ YES ]
14 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 15, 2011
Just looking through my reviews, I realized I had not reviewed this recipe. I've used this recipe many times and recommended it to my friends. It received raves from my family at a reunion and from guests at my table. It's easy and delicious "as is". No need to add cheese. At Christmas, however, I was crunched for time and assembled it, then put it in the microwave for about 10 minutes,stirred it gently so I didn't break up the potatoes, then put it in for another 10 minutes. It turned out tasting just fine, it was done, it just didn't brown. I'd do it again like that in a pinch, but the browned in the oven potatoes are better. I'm making them for company again tomorrow to go with baked chicken.
Was this review helpful? [ YES ]
11 users found this review helpful
Photo by WeezaG

Most Delish Quick Dessert In the Universe

Reviewed: Jan. 12, 2011
While I think that it was tasty, in my opinion, it's just not a dessert. It's a candied sweet potato. To say that it's the "Most Delish Quick Dessert In the World" is REALLY overrating it. It needs something. Maybe a little cream to lighten it up? My potato was probably on the larger side, but it's definitely more than one serving.
Was this review helpful? [ YES ]
12 users found this review helpful

Turkey Wild Rice Soup

Reviewed: Jan. 8, 2011
Very good! Basically, I followed the recipe. I used about 1/2 gallon of my own turkey broth, didn't add all the flour and butter (way too much, imo) and added chopped celery and carrots for color and flavor. I fried up the bacon in the soup pot, drained out almost all of the grease and sauteed the veggies in the remaining bacon fat. I added about 2 T. butter and about 1/4 c. flour and let it cook for a few minutes before adding the broth. I cooked the rice in some of the turkey broth ahead of time because it takes so long. Then all I had to do was to combine and heat. Very yummy and my guests enjoyed it.
Was this review helpful? [ YES ]
6 users found this review helpful

Finnish Butter Cookies

Reviewed: Dec. 7, 2010
I tasted a cookie at Thanksgiving (with a Finnish family) that I thought was delicious. I asked for the recipe and it was given to me. It was the same as this one. The BIG difference (the only difference) was in the baking time. This recipe says to bake 7 to 8 minutes and the other 17 to 20 minutes. Hmmm. So I started the timing at 7 and kept adding minutes to the timer. 17 was much closer than 7. My only problem was with the chilling. I didn't have the 2 hours, so I rolled it out on parchment about 1/2" thick, covered it with plastic wrap, then put the cookie sheet in the refrigerator. After a half hour it was so hard I had a difficult time rolling it thinner and it cracked. It handled beautifully before I chilled it. Maybe I need to roll it to 1/4" then chill it. I will make them again because they are REALLY good.
Was this review helpful? [ YES ]
6 users found this review helpful

Chocolate Cherry Cookies

Reviewed: Dec. 5, 2010
This is the exact recipe that I use, except that mine calls for more cherries and makes 48. Quite obviously, 20 cherries is not enough for 2 dozen cookies. Drain the cherries so they're not drippy when you're working with them. I also put the cherries in a depression I make in the cookie ball, then cover with the chocolate frosting and bake (cherry and frosting side up). I make all 48 balls on the cookie tray before I do the rest so that I get 48 balls of the same size. These are really yummy and a nice addition to my Christmas cookie tray.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by WeezaG

Classic Cup Christmas Cookies

Reviewed: Dec. 1, 2010
These cookies are great! Everyone has been missing out by not making these. I only used a little bit more than 1 cup of cherries and cranberries mixed, because that was all I had. It seemed to be plenty. I didn't freeze the dough, but used parchment paper to shape into a log and refrigerated it for 2 hours. It was plenty firm enough to slice. The cookies were HUGE. When I make these again, I will make 2 logs, smaller in diameter. It did make 23 cookies, but could have made many more if the logs weren't so big. They sort of had a shortbread airy texture. I had 3 cookies that didn't fit on the first cookie sheet, so I put them on a second sheet on the bottom rack. DON'T do that! They got too dark on the bottom and not browned on top. The baking time was MUCH longer than stated (8 to 10 minutes longer), so I had to keep setting the timer for 2 more minutes (I get distracted) and checking them again. Try these cookies! BTW...it only got 4 stars because the baking time was so off and the directions to freeze were unnecessary. I didn't use the white confectionary coating. It would look pretty, but I don't think it needs it.
Was this review helpful? [ YES ]
8 users found this review helpful

Scrambled Eggs in a Mug (Easy)

Reviewed: Nov. 29, 2010
I put 1 egg, 1 T. milk or half and half, and 1 T. shredded cheddar in a wide mouth coffee mug. I nuke it on high for 1 minute. It comes out perfectly cooked. I put it on an English muffin and top with a slice of crisp bacon (broken in half). Better than Mickey D's. A really quick breakfast, especially if you do the bacon ahead of time.
Was this review helpful? [ YES ]
3 users found this review helpful

Whipped Frosting I

Reviewed: Nov. 23, 2010
I love this frosting on rich chocolate cake. I've been making this recipe for years with just a few changes. My recipe calls for 5T. flour. This makes a much thicker base for the icing. Also, I use butter, NOT margarine. I think the real trick is to beat the sugar/butter/ shortening mix for TEN minutes. Start your mixer, then go look at allrecipes.com for a while. Add the milk/flour mixture, then beat it another TEN minutes. You'll find with a thicker base and a longer beating time, you'll have a wonderful creamy icing. One other thing...use Crisco. The taste and texture depend on it. I've tried store brands and they just don't do it.
Was this review helpful? [ YES ]
16 users found this review helpful

Apple Ugly Cake

Reviewed: Nov. 23, 2010
This cake is delicious. I cut down on the oil to 1 C. and only baked it 1 hour and it was done. I was surprised that none of the reviews mentioned how long it was to be in the oven. I served it, dusted with powdered sugar, to my book group and everyone loved it. It was very moist and flavorful. Tonight I baked it again using those same changes and I also used Craisins as I was out of raisins. I'm sure that will taste great also.
Was this review helpful? [ YES ]
6 users found this review helpful
Photo by WeezaG

Crabless Chicken Cakes

Reviewed: Oct. 27, 2010
Very good recipe. I printed it out quite a while ago, but never seemed to get around to making it. I followed the recipe, except for using 1 tablespoon fresh parsley and using plain bread crumbs seasoned with 1 teaspoon of Italian seasoning. I had no trouble with them falling apart. I just waited until they were nicely browned on one side before gently turning them over.
Was this review helpful? [ YES ]
3 users found this review helpful

Tropical Coffee Cake

Reviewed: Oct. 26, 2010
I made this last night for a meeting this morning. VERY GOOD! It was enjoyed by all. I didn't change anything.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by WeezaG

Country Apple Dumplings

Reviewed: Oct. 25, 2010
These tasted great! I put the butter, sugar and cinnamon on the stove and walked away from it to peel the apples, OOPS!, but when I looked, the sugar had caramelized and it was rich and golden, luckily not burned. I would make the caramel again instead of just melting the sugar and butter, but I'd watch it the next time. I poured it over the wrapped apples and poured golden ginger ale on. I dislike Mountain Dew. When I make it again, though, I would use less butter, as it was pooled around the dumplings as they came out of the oven. Served to my company, another AR member, with a little ice cream on the side. YUM!
Was this review helpful? [ YES ]
1 user found this review helpful

Donut Muffins

Reviewed: Oct. 25, 2010
I finally got around to trying these today. We really liked them. The amount of nutmeg was perfect. The only thing I did differently was to brush the tops of the muffins with butter when they came out of the oven, while they were still in the pan. I sprinkled them with the cinnamon sugar, then took them out of the pan to cool on a wire rack. That saved MANY calories and they tasted delicious.
Was this review helpful? [ YES ]
2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Oct. 22, 2010
After reading the rave reviews, I guess I was expecting too much from an eye roast. It was certainly an easy way to roast the meat. I added only a little garlic powder with the salt and pepper, I made no other changes. I had a 4.69lb. roast and roasted it at 475 degrees for 32 minutes, then turned off the oven. When I took it out of the oven after 2 1/2 hours the temperature of the meat was 142 degrees. The oven was almost cool, but I figured it had probably gotten up to 145. The meat was a nice color and it tasted OK, but I was really disappointed that it was NOT tender. I'll slice the leftover roast on the meat slicer, let it simmer in the gravy and hope that it will be more tender for sandwiches. I'm glad that it was on sale. I won't make it again.
Was this review helpful? [ YES ]
2 users found this review helpful

Byrdhouse Dream Salad Dressing

Reviewed: Sep. 7, 2010
I was very pleased with this recipe. I didn't have any dried or fresh marjoram, so I subbed my own dried oregano. I also subbed 1/2 C. pure olive oil (not EVOO) for half the vegetable oil. When I tasted it right after I made it, I was NOT impressed. The next day, though, it tasted delicious. I used my KA stick blender to mix and it got a creamy consistency. It does separate, but a quick shake brings it back together.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 21-40 (of 79) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States