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

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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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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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Photo by IMLIZARD

Baked Potato Soup

Reviewed: Oct. 31, 2010
Very good! I didn't have bacon so I chopped some ham finely and cooked it in olive oil/butter. I also cut the basil in half and added 1/2 tsp of thyme as per other reviews. Other than that I followed recipe as written. It was wonderful! Can't wait to do bacon!
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 25, 2010
For ease of preparation and flavor this is 5 stars all the way! I cut the recipe in half and used a 6 lb whole bone-in turkey breast and it was excellent! Did everything according to the directions and had no problems at all. The gravy was amazing as well! Thanks for a simple, no-fuss and very tasty method of making a bird!
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Photo by IMLIZARD

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
Photo by IMLIZARD

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

Graham Cracker Crust I

Reviewed: Nov. 17, 2012
Simple to make, had all the ingredients on hand. Held together nicely after baking....what's not to love??? :)
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2 users found this review helpful
Photo by IMLIZARD

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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7 users found this review helpful
Photo by IMLIZARD

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
Photo by IMLIZARD

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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Photo by IMLIZARD

Banana Banana Bread

Reviewed: Jul. 6, 2013
Even though I only had 3 bananas, and used a Bundt pan, baked for 30 mins....the taste of this is very good! I'll be interested to see if it gets heavier as it cools completely. I made some chocolate glaze and finished it with powdered sugar. Very pretty!
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Granny Kat's Pumpkin Roll

Reviewed: Nov. 9, 2013
I am very picky about pumpkin roll....have had too many that were spongy, dry, or flavorless. So I was a little hesitant about trying this one, but am SO glad I did! This is, in my opinion, the PERFECT pumpkin roll recipe. Now, a confession....I was feeling lazy, and simply baked the cake part, and used the filling part as frosting and cut into squares. OMG could not stop eating them! Thanks for the recipe I've always wanted! :)
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 29, 2013
5 Stars all the way! I made this in a fluted Bundt pan (see photo) and it baked up beautifully. Only changed one thing, added a handful of chocolate chips. This stuff is AMAZING! Baked for 1 hr 10 mins and it's perfect! THANK YOU!
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Photo by IMLIZARD

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: May 24, 2014
These bars are easy and VERY good! I line my pan with foil backed baking paper and after they cool, pull the whole thing out place on a flat surface and cut them neatly then either return to pan or place in a plastic container for storage. (although they NEVER last long!) I use black raspberry jam since that is my personal favorite and everyone loves them!!!!
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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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Pennsylvania Dutch Cheese Custard Pie

Reviewed: Dec. 26, 2009
YUM!!!!
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Giant Chocolate Chip Cookie

Reviewed: Feb. 20, 2015
I made this in 2 round cake pans and baked for 20 mins....lined the pans with circles of parchment. Followed the recipe exactly otherwise. They turned out well, and I sent one of them next door to the neighbors who help shovel my walk when it snows. Thanks for a very good recipe.
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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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