COOKINGFORTHEKING Recipe Reviews (Pg. 1) - Allrecipes.com (18384614)

Condensed Milk Chocolate Frosting

Reviewed: Dec. 19, 2005

Great recipe. I would have given it a five had it set better and maybe more instructions. It is more of a fudge frosting like others have mentioned. The recipe states to cook till thick but condensed mik and melted chips are already thick? So I cooked it for 10 minutes and noticed it sticking to the sides of the pan better so I figured it was done. After it completely cooled and I had added the vanilla, what was on the spoon stuck pretty good so I spread it over the cake which had already cooled. The frosting wasn't as thick as what was on the spoon or the sides of the pan since it spread well but kept oozing about 1/2" past the sides of the cake. Dont get me wrong. This is the best fudgy frosting I have tried and it tasted great with my dark chocolate cake. I would like to get it thicker without having to add powdered sugar since that is why I loved this recipe.

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28 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Oct. 27, 2005

After trying this recipe completely as is im surprised that it got 41/2 stars? I knew what to expect by the way the ingredients are put together but I always try the recipes just like they are written first. It was a bit bland like other reviews said but I knew it would be by the sugar ratio. And it did come out a bit dense but I knew that too because of adding the sugar to the dry then just dumping in eggs with the wet. This is a 5 star recipe if I tweak it like others did. But I'm not rating my version of this recipe. Even as is the cake is not dry or bad tasting. But if you know how to whip the whites and add more flavor this is a keeper.

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5 users found this review helpful

Pastry Cream for Pies

Reviewed: Oct. 13, 2005

Maybe it was the brand of vanilla I used but after I added it, the cream lost it soft yellow color and I could taste the vanilla a little to much for my taste. Other than that, it was very good, fast, and easy.

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4 users found this review helpful

Cracker Candy

Reviewed: Sep. 15, 2005

The taste is really a five but the recipe got a 4 since it isn't very specific for those who haven't made this before; like me. I can't believe this would ever not taste good! It has a wonderful toffee flavor and crunchy texture. Specifically, this is how it went for me. I mixed my white sugar with some light brown sugar. I lightly oiled my foil first and used club crackres instead of saltines. The club crackers baked light and crisp. I also melted the chocolate chips first in the microwave then spread it on so it would look like a candy bar after it cooled. I did make sure that the butter and sugar lightly boiled to where it foamed while I whisked. I think if I had merely stirred it I would have gotten a granular texture. While baking it continues to bubble. I had to be patient and wait for the browning edges. Which took more than 5 minutes. This stuff came out great and is so inexpensive!

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3 users found this review helpful

Japanese Chicken Wings

Reviewed: Aug. 16, 2005

I made this recipe with 1/3rd of the wings and I didn't have a shallow roasting pan. They still came out good! I had to make more of the sauce since I thought I could 3rd everything and I baked them in a glass dish lined with foil. Only thing that kept it from being a 5 star was the flavor. It was good but 5's are for things that knock my socks off. Maybe something added for a brighter color like brown sugar or something that would add zip to an already great sauce.

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0 users found this review helpful

Chiles Rellenos (Stuffed Peppers)

Reviewed: Jul. 26, 2005

To speed up the process you could also use the chiles that come already prepared in the can. They won't taste as fresh but you still get the same result.

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2 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 24, 2005

These are my favorites when my husband barbecues. Definatley clean out the inside of the jalapeno before putting the cream cheese in though. My husband stuffs his with flavored cream cheese but I like plain cream cheese when the peppers are hot enough. I'm also sure to get the good bacon and check for the meat to fat ratio on the slices for the perfect popper!

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1 user found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jun. 3, 2005

I have got to get me a larger slow cooker! I only have a small one so I had to use a cut up chicken and even then only three pieces fit. But it was soooo worth it! Since my cooker was so small only areas of the skin were brown and since there really wasn't enough room the chicken wasn't as moist. But that was only because of my cooker not the recipe. Even though set backs the chicken was delicious. I saved the drippings and it really added flavor to those meals! The only thing I did different was to rub the chicken with butter before spicing.

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1 user found this review helpful

Quick Rice Pilaf

Reviewed: Jun. 3, 2005

Very quick and easy recipe! I used my own spices and chicken drippings instead of boullion. It smelled great and tasted even better.

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3 users found this review helpful

French Toast I

Reviewed: May 26, 2005

It was just average for me. That's if I follow the recipe to the tee. There wasn't enough batter for all slices of bread if I soaked for the specified time and the temperature was too hot for my stove. I agree with other reviews about it missing something but im not sure what.

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0 users found this review helpful

Dark Chocolate Cake II

Reviewed: May 24, 2005

Woohoo! This cake is the best and I never rate anything 5 stars! Even better than Hersheys' recipe. You can't taste the vinegar at all and a hint of coffee flavor will only show up depending on the frosting. Because I love chocolate so much I made a few adjustments; dusted the pan with cocoa powder instead of flour and added 1/4 c more cocoa to the recipe. Though I'm sure it would come out just as good as is! It was a snap to mix up in one bowl, a snap to rinse off the bowl and utensils, and a snap to bake (even though my stove has issues). I only had a glass pyrex dish and despite that it still came out moist. You know, the kind of moist where if you touch the top some fine crumbs will sticks to your fingertip. Yummy. It was very much like Starbauchs black out cake if you have had it. Only without the ganache. I frosted it with Chocolate Cheese Frosting found here on Allrecipes by Carol. I will definately be using this recipe when I want a quick and fool proof moist cake. I had heard that the best chocolate cake recipes called for vinegar but this was the first that proved it. Thank you Kelly!

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54 users found this review helpful

Chocolate Cheese Frosting

Reviewed: May 24, 2005

I loved the ease and flavor of this frosting. I made the frosting for Kelly Smith's Dark chocolate Cake II that I found here on Allrecipes. The flavors went together incredibley well! The cream cheese balanced well with the moist and sweet chocolate cake. This was such a quick recipe to make. I dumped all the ingredients in the mixer at once and it came out perfect. I frosted the top and sides of a 9x13 cake and eight cupcakes.

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2 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: May 23, 2005

I always use this recipe when I want to be sure of a quick and fail proof cake. I'm reserving the 5 star when I come upon a really moist, gooey, nock you off your socks chocolate cake recipe.

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0 users found this review helpful

Chocolate Covered Cherries III

Reviewed: May 17, 2005

I prefer a more crunchier coating for cherries. This would be better on strawberries. If you haven't made something like this before I would choose a more detailed recipe. It isn't specific on how much milk. Only says till smooth but chocolate melted is smooth before the milk? Definatley don't use the entire 8 oz of milk.

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27 users found this review helpful

Mexican Bride Cookies

Reviewed: Apr. 29, 2005

This was a good recipe for one of my favorites. Picture a pop in your mouth cookie with the texture of a powdered lemon cookie. The trick to not getting a bland, dry cookie is the cookie to sugar coating ratio when you roll them in the powdered sugar. The cookie should be a small ball, slightly larger than the size of a small marble, cooked through but not browned so the flavor is mild. Then while they are a little warm still you coat them in the powdered sugar. After they are cool you coat them one more time. This creats a wonderful smooth coating that melts in your mouth right before the inside crunch from the cookie. Thanks Lana for the recipe!

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26 users found this review helpful

Brownie Mix in a Jar II

Reviewed: Apr. 14, 2005

The recipe as it is is average but with the changes made by other reviews they were very good. Not the best I've made but very good. The changes were as followes: 1 c. butter 2 c. sugar 1/2 c. chocolate chips (I would do one cup next time 'cause I really like chocolate) 1 tsp vanilla 3 eggs

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0 users found this review helpful

Oatmeal Chocolate Chip Muffins

Reviewed: Apr. 13, 2005

Good basic recipe. I can see how bananas would complement this well. Like mentioned, use less baking powder if you try this recipe!

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0 users found this review helpful

Spinach and Sweet Corn Mashed Potatoes

Reviewed: Apr. 8, 2005

My husband who doesn't like his mashed potatoes "messed with" actually ate his serving. No seconds for him but that was ok because my toddler licked the bowl clean. I didn't have heavy cream on hand so I used regular milk and it was still very good.

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0 users found this review helpful

Cowboy Hash

Reviewed: Apr. 7, 2005

I had some left over ground beef and was wondering what I could do with it. This was a great recipe. I added some tomatoe sauce and a little bit of water for a chili consistency. I can think of so many ways to use this with a little bit of tweaking. I served it over french fries topped with American cheese for an out of the ordinary treat. I think next time i'll put it on hot dogs when i'm craving junk food.

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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 21, 2005

Very simple and good recipe! I did have to tweak the amount of flour to get the texture I like. I baked it strait on the oven rack to get it crispy then I just added olive oil, cheese, tomatoes, and fresh herbs.

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0 users found this review helpful