IMLIZARD Recipe Reviews (Pg. 1) - Allrecipes.com (18394909)

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Cream Puff Cake

Reviewed: Dec. 24, 2010
Not sure how this will taste, but it was easy and sure smells good. The individual components tasted just fine by themselves. I made this for tomorrow's Christmas dinner with family. They will let me know how they feel about it, and I will edit review then. UPDATE: The family went nuts. They loved it. The only changes I made were adding a double batch of Eclair II icing on the bottom and sprinkling green and red sugar on top. Garnished with a little hot fudge topping right before serving. My sister in law demanded that for Christmas next year, all she wants is one of these cakes all to herself! :D GREAT Recipe! THANKS! ~ANOTHER UPDATE~ Made this April 9 with chocolate pudding, in a springform pan, with hot fudge sauce on the bottom. Presentation is very nice, easier to spread batter in the springform pan. It was very good also, but I think I slightly prefer the orginal flavor, of French Vanilla pudding. Yum! Either way, this is an easy and impressive dessert and I'll be making it many times. Don't forget to let the cream cheese soften first, then blend with about a cup of milk then add the rest of the milk and you won't have any lump problems with the filling!
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19 users found this review helpful

New England Crab Cakes

Reviewed: Apr. 25, 2005
Made these last night and they were without question the best crab cakes I've ever had, hands down! Served for my beau and got rave reviews. I cut back just a little on the Old Bay, made four good sized cakes and broiled them, and were PERFECT! For those who wanted more flavor, try using Italian breadcrumbs. Thank you!
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19 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Jul. 4, 2012
Love this recipe! Taste is outstanding, and it couldn't be easier to throw together. I did as suggested previously and doubled the cornstarch and added an extra 1/2 cup milk so my pie would be fuller, and it set up and turned out great! Thank you so much for this recipe. The pudding part alone, I am thinking of using for other purposes......LOL
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8 users found this review helpful
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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
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Award Winning Peaches and Cream Pie

Reviewed: Jan. 21, 2013
I made this with fresh strawberries sliced and lightly sweetened with sugar. Otherwise made as written and it turned out very well. I wasn't expecting a "pie crust" so I wasn't disappointed. I like that the whole pie wasn't too sweet, and the cream cheese topping did the trick. Very good, easy, recipe. Will try my other favorite fruits. Next summer if I can get my hands on some black raspberries, I think they will be the ultimate! Thanks for a great recipe! *** NOTE*** I suspect that the folks who had trouble with the bottom layer being tough or rubbery may have overbeaten the batter. Being somewhat old-school, I stirred mine by hand and with a sturdy whisk, and the crust was fine, yes a bit cake-like but that's what the recipe is. If you expected a real pie crust without making one...you are being unrealistic.
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6 users found this review helpful
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Sugar Cookie Glaze

Reviewed: Dec. 19, 2010
I glazed cut-out sugar cookies then sprinkled with colored sugar and decorated with mini M&Ms. Fast and easy and turned out really cute! This is an easy recipe to use....I will be experimenting with it. Thank you!
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6 users found this review helpful

Cheesecake Topped Brownies

Reviewed: Apr. 17, 2011
These were just okay for us. The cheesecake layer did seperate from the brownie layer everytime we cut them. They tasted pretty good, but not a "knockout". Followed the recipe as written. Might play with the recipe someday just for kicks, but won't be a go-to recipe for special occasions.
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5 users found this review helpful
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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

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
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Jam Filled Butter Cookies

Reviewed: Dec. 18, 2011
I am liking this recipe! Made them with my cookie press, and a flower die, just added a little more flour to stiffen the dough, worked great. I did follow someone else's suggestion and added 2 tsp vanilla and a pinch of salt. Made red rasp, now am going to make a batch with black rasp and one with home made peach jam..... Mmmmm!! :) Thanks for the good recipe~!
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4 users found this review helpful
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Kitty Litter Cake

Reviewed: May 28, 2011
I followed the recipe except for using French Vanilla Pudding blended with a brick of softened cream cheese for a little more flavor. It looks totally authentic! I had "sparkling sugar" (large sugar crystals) in blue that really added something. I was asked to bring this for a cookout hosted by a 21 yr old co worker....I think it's going to be a big hit! It tasted just ok while I was making it last night, hoping more flavor will have developed overnight. Will update tonight after cookout. My pic is #135.
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4 users found this review helpful

Sour Cream Chocolate Chip Cake I

Reviewed: May 19, 2011
Good cake, simple to make. Tastes great, very tender crumb, moist and flavorful. Made a 9 X 9 pan first and a dozen cupcakes the second time. Both times I had problems with the middles sinking, even though I was very careful not to disturb them. I think the next time I will add just a tad bit more flour to give it a little more structure and see if that helps. Definitely worth making again though!
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4 users found this review helpful
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Breakfast Casserole I

Reviewed: Feb. 18, 2011
I made this when my daughter and her family came for the weekend. Easy way to feed a bunch of people breakfast/brunch. I made as directed with one substitution. Used frozen hash browns w/ pepper and onion instead of broccoli. Everyone liked it and happily ate the leftovers the next day!
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4 users 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
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Baked Ziti III

Reviewed: Mar. 2, 2013
This is the second time I've made this. I stuck pretty close to the recipe, only adding 12 oz of cottage cheese and about a half cup of grated Parmesan to the sour cream. Added about 1/2 tsp cayenne to the spaghetti sauce for a little bite. I used a 15" X 10" shallow roasting pan and it filled it nicely with a little space to spare at the top. It is soooooo good! MY stomach is saying , "No more" and my taste buds are arguing!!! LOL I had never seen a recipe for ziti calling for sour cream but it does definitely add something. DELICIOUS!
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3 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

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

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

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
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Raspberry Pie I

Reviewed: Jun. 30, 2013
First time making a Black Raspberry pie and will NOT be the last! This recipe was EASY and so good! I did rinse my berries, and only used 5 TB of water, and I did let the fruit mixture sit for about 25 minutes before adding to pie shell and it set up beautifully. I preferred a crumb topping, so I cut some cold butter into equal amounts sugar and flour and sprinkled a fairly thick coating on the top. It created a slightly crisp, sweet layer that is just perfect. The only changes I made were omitting the one TB of water and I didn't add butter to the filling. I also used a deep dish pie plate and had NO messy boilover problems! This went right into my written recipe book! THANK YOU!
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2 users found this review helpful

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