IMLIZARD Recipe Reviews (Pg. 2) - Allrecipes.com (18394909)

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Aunt Carol's Apple Pie

Reviewed: Oct. 2, 2010
This pie was a breeze to make. I used refrigerated pie crusts and apples of "unknown species". My brother got them from someone he knows. They were smallish, red and yellow, frangrant, and slightly mealy textured rather than hard and woody like a Delicious would be. He just told me they were "cooking apples". The sauce for this pie is abundant, almost too loose but that's easily remedied next time around. The point is that this is good enough that there WILL be a next time around! Flavor is excellent! Thanks for a very nice recipe that anyone could master. ~ My photo of this recipe is # 11~
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7 users found this review helpful

Mini Cheesecakes

Reviewed: Aug. 29, 2010
Ok....I made graham cracker crumbs with butter and sugar and just a tiny bit of cinnamon. Tamped them down with a (clean) prescription bottle bottom! I made half plain and half chocolate. Flavor is good, texture a little thick, I baked them for the required time but my oven runs a little hot. The chocolate ones are okay...not my favorite. I also didn't have paper cups so just sprayed my mini muffin pans with Pam w flour, and they came right out. This recipe definitely deserves a second and maybe third trial!! Easy to prepare and fun. I'm pretty sure I'll end up loving them once I make them more!
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3 users found this review helpful

Simple Scones

Reviewed: May 9, 2010
This was the first time that I attempted to make scones. I usually do the first run-through exactly as written, but this time I didn't have all the ingredients on hand. So, I used a half cup of cherry pastry filling (not pie filling) and added a bit more flour. They turned out really well and I can't wait to experiement with other goodie additions!!! We ate them with a bit more pastry filling on top. 5 stars for taste, texture, and ease of prep!!! EXCELLENT!!!
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1 user found this review helpful

Chocolate Chip Coffee Cake

Reviewed: Apr. 17, 2010
I LOVE this cake! The cake turns out tender and light, and the topping/filling is amazing! It's a bit of work to make, with the layering and all, but well worth it if you have a little extra time. I make mine in a 13 X 9 and it turns out great. Thanks for this recipe. I'll keep it for sure.
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2 users found this review helpful

Ham and Creamy Potato Scallops

Reviewed: Apr. 14, 2010
Taste = 5 stars Ease of prep = 3 1/2 stars Would I make again? Definitely! I skipped the celery and used Velveeta cheese. I also can't imagine fitting all these ingredients into a 2 qt casserole. I used two casseroles. Didn't precook potatoes, baked at 350 for 1 hour. Tastes just like my mom's did did when I was a kid! Next time I will use a 13 X 9 and see how that goes. Thanks for a good old fashioned warm and yummy recipe!
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3 users found this review helpful
Photo by IMLIZARD

Peanut Butter Eggs

Reviewed: Mar. 13, 2010
These are very much like the ones my mom used to make for Easter. She coated them in a very thin coating of bitter chocolate though. These were easy to make, although the peanut butter mixture was a challenge for my little hand mixer! Easy to roll into balls. I recommend making these way smaller than called for though. They are VERY rich! I could have easily gotten twice as many from this recipe and will do so next time. I usede Ghiradelli bittersweet chips for coating. Decorated with a couple of handfuls of white chips melted and piped on top. Very pretty. I'll definitely make again! Ok. Second batch a week later. Used half bitter chocolate and half semi sweet, added about a half tsp salt to the peanut butter mixture and made them rounded measuring teaspoon size. Got 166 eggs from this recipe!!! Tinted some white chocolate pink for decorating. This is eggscellent! HAPPY EASTER!
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5 users found this review helpful

Pineapple Angel Food Cake II

Reviewed: Mar. 7, 2010
Okay....first run-thru tonight. I always make exactly as directions say the first time. My cake tasted good, but got a bit over-done. My oven runs a little hot, so next time I will try 25 mins and start checking then. I will rate again when I have made adjustments.
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2 users found this review helpful

Best London Broil Ever!

Reviewed: Jan. 10, 2010
Good basic recipe. We get a lot of BOGO London Broils, and I look for new ways to make them. I used a can of diced tomato with green chilis and it was very good.
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5 users found this review helpful

Pennsylvania Dutch Cheese Custard Pie

Reviewed: Dec. 26, 2009
YUM!!!!
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1 user found this review helpful

Simple White Cake

Reviewed: Jun. 1, 2009
For what it is supposed to be, this is a great recipe. It is simple to make, and tastes very good. I followed directions and had no problems at all with the texture or rise of this cake. I will be keeping this recipe for the express purpose of experimenting with it. It's a great starter cake for fruit fillings, different frostings, variations on a theme....experimenting is what's fun about baking after all! Thank you for this recipe! It's a keeper!
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4 users found this review helpful
Photo by IMLIZARD

Monkey Bread

Reviewed: May 8, 2009
Made these for the first time yesterday. Flavor is very good, and the recipe was easy to prepare. I baked for the required time and mine weren't quite done in the middle. Will have to experiment, as the recipe is worth having! Thanks 12/03/2011 Made these for the second time, using the bundt pan as per instructions. MUCH better results!! Really tasty, and very attractive. Got tired and cut the last can and a half into halves and it worked fine. Did add 1/2 c brown sugar to the dry ingredients. Otherwise as directed. Will try adding raisins instead of nuts next time! Thank for the recipes! A+
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0 users found this review helpful

Savory Chicken Breasts

Reviewed: May 7, 2009
This recipe is a definite keeper! I didn't have any swiss on hand so I substituted some shredded edam and it worked well! Thanks for an easy and great recipe!
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0 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: May 7, 2009
I have made this recipe several times over the holidays for gift-giving and it has always turned out perfectly! Thanks for a great, easy and delicious recipe! The only note I'd make is to use brand-name popcorn. I tried it once with store-brand, and it wasn't as fluffy as the brand names.
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Apr. 11, 2009
I too thought, "This sounds bizarre, but what the heck, I'll try anything once." I'm really glad I did! I have an older (not good at heat retaining) oven, and people who like their beef a bit more cooked, so I roasted mine for about 9 mins per pound. I seasoned it with olive oil, salt, pepper, and lots of garlic. It was room temp when done, and I reheated a bit but it came out beautifully! Thanks much for the recipe.
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1 user found this review helpful

Birthday Bones

Reviewed: Dec. 21, 2008
I have used this recipe as written with great reviews by the "crew". Also have made it with canned pumpkin instead of the peanut butter, which my boys LOVE! ***Note*** If using pumpkin, store baked treats in the fridge, or freeze them if making ahead for gifts. They are moist enough to get moldy if stored too long. The ones I make for my dogs never last that long though!
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1 user found this review helpful

Meatball Cookies

Reviewed: Feb. 2, 2007
My Italian grandma used to make these cookies all year round. This is exactly the taste we remembered! I made a batch and surprised my dad on his birthday. He hadn't had them in many years and they met with his approval! Thank you for this recipe!
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3 users found this review helpful
Photo by IMLIZARD

Easy Cream Cheese Danish

Reviewed: Jan. 31, 2007
I made this recipe in two 8 inch pans and gave one to my neighbor for clearing snow from my sidewalk this morning. Her family loved them and my roommate ate most of ours! For ease of preparation and excellent taste, these deserve 5 stars. ***Also got me thinking what other fillings I might experiment with.... ~UPDATE~ I've made these many times now, both with and without fruit pastry filling added (not pie filling!) Great both ways! I have also sliced the tubes of dough into 1/4 inch slices and placed them on a cookie sheet, them pressed an indent into the middle and filledwith the filling before baking. They were good both ways.
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1 user found this review helpful

Mustard Based BBQ Sauce

Reviewed: Dec. 9, 2006
I made this sauce for a pork loin, and although it was good, it's a bit too sweet for my taste. Otherwise not bad. I expected it to be too "mustardy", but it mellowed well.
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0 users found this review helpful

Pecan Pie Muffins

Reviewed: Apr. 27, 2005
I tried these last night. Here's my experience. The dough was sticky enough to fight going into the cups. However, I was pleasantly surprised at the flavor of these muffins, and will make them again. I bought chopped pecans, but chopped them a bit finer, since the cups are so small, and some of the pieces were still quite big. Enjoy these, they are worth it!
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Devil's Steak Sauce

Reviewed: Apr. 27, 2005
I made this sauce last night when we grilled a London Broil. The taste is unique, and yes, really good! I used Black Raspberry jam, which is my favorite. I'll be making this for my friends cookouts this summer.
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3 users found this review helpful

Displaying results 21-40 (of 42) reviews
 
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