MSelvidio Recipe Reviews (Pg. 1) - Allrecipes.com (18397524)

Black Magic Cake

Reviewed: Mar. 19, 2012

I've never reviewed this cake before now? I should be punished severely, because this cake is perfection and I've used the recipe, many, many, many times. I change nothing, and there is no need to. Super moist, super chocolatey, just plain super. Make it!

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Potato Chocolate Torte

Reviewed: Mar. 19, 2012

This was okay. The directions don't say where to put the heavy whipping cream, so I just added it to the wet ingredients when I added the potatoes. I left out the almonds due to allergies. The batter tasted slightly bland, so I added 1tsp salt and that helped immensely. The recipe made exactly 24 cupcakes, which baked beautifully. The flavor was nice, though weak. They were not as light as a typical cake, but not as dense as a pound cake or quick bread. Moist enough the first day, they got dry fairly quickly after that. I might make again, though I would use more zest and substitute oil for the butter to increase moisture.

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Cinnamon Swirl Bread

Reviewed: Feb. 17, 2012

Oh my gosh, so so delicious and moist. I didn't change anything except increase the cinnamon sugar by one-half. Next time, I'll stick with the original amount, and put 2/3 of it on the inside. The sugar on top was good and crunchy, but fell off very easily and made it hard to eat without making a huge mess. I'd rather have less on top. To the commenters who say this is not a bread - this is a quick bread. Such as banana bread and zucchini bread. EDIT: I made this a second time, doubling the recipe and baking in a 9"x13" cake pan and it turned out just as good. Maybe better, because you eat it on a plate like a slice of cake, so it's less messy.

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General Tsao's Chicken II

Reviewed: Dec. 30, 2011

This is very tasty. I used brown sugar, because that's what I had, and I completely forgot to put in the zest, even though I prepped it. I also left off the breading and just browned the chicken in a pan before adding the sauce. Because other reviewers suggested using more sauce, I used 1.5 the amount of sauce. It was too much. I suggesting sticking with the original amount. I've already made this twice in just a few days. Yummy.

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Pecan Pie Bars I

Reviewed: Dec. 30, 2011

Yum yum yum. I was worried about the bars being too thick, since all I had was a 9x13, so I used only 3/4 of the recipe (27 servings) and it was perfect. I also used brown sugar instead of white in the filling, as I like the deeper flavor it gives. I did not line my baking sheet, just sprayed with cooking spray. As soon as the bars came out of the oven, I ran a knife along the edges and then let it cool. Cut very cleanly and didn't stick at all.

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Boiled Bagels

Reviewed: Nov. 4, 2011

Super delicious! I tried both boiling first and broiling first. Both were good, but different. The broiled variety looked more smooth and uniform, but seem more like regular bread than a bagel. The boiled ones got deliciously crisp on the outside and were chewy in the middle, but didn't look as nice. I'll definitely make again, but stick with the boiling first method. PS I gently kneeded cheddar cheese into mine, and sprinkled with onion flakes and more cheese before browning in the oven. Oh my gosh good.

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Baked Potato Soup

Reviewed: Oct. 24, 2011

Sooo delicious! I followed the recipe almost exactly. I'm not very fond of basil, so I cut the amount in half. Also, I like a very hearty, thick potato soup and this turned out a little too thin for me. I added some instant mashed potato flakes right out of the box to help thicken it up. I'll definitely make this again and again.

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Banana Pancakes I

Reviewed: Sep. 10, 2011

The flavor of these were okay, but the texture just did not do it for me. They were very, very moist. On the verge of being mushy feeling, though I made sure to cook them a very long time. Perhaps the poster uses smaller bananas than I did. It would help if the measurement was in cups instead of amount of bananas, since banana size varies so much. I won't make this recipe again.

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Torta Rustica

Reviewed: Apr. 18, 2011

The flavor of this torta was good, but the texture was a miss. Neither ricotta nor feta are smooth cheeses, and the addition of cornmeal to the crust lended a gritty feel to this. This was not complicated to make, but it is time consuming. Although this makes a beautiful presentation, I would not make again based on prep time and mouth feel.

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General Tao Chicken

Reviewed: Apr. 10, 2011

2 stars for ease/speed and four stars for taste. This recipe wasn't hard to create, but the breading and cooking of the chicken is time consuming. The flavor was quite good, but a bit salty for my tastes. Next time I'll try deep frying the chicken pieces and use a light soy sauce for the sauce.

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Red Velvet Cake II

Reviewed: Apr. 10, 2011

Red velvet cakes can be vanilla cakes as well as chocolate, so it is unfair of reviewers to dock stars based solely on the fact that there is no cocoa present. I tried the cake as written and also with 1Tbs natural cocoa powder and both were delicious. I do prefer it with the light chocolate flavor, though, and 1Tbs made it just right. I had only about 0.5oz coloring, so I added 1.5oz water to keep the liquid ratio the same. Though the batter was not very richly colored, it darkened in the oven to a beautiful, rich red. I've had problems before with red velvets being slightly dry, but this one was so moist and light without being overly delicate. My guests all had multiple pieces. I would recommend this cake extremely highly with no modifications, except the optional bit of cocoa. *UPDATE* I made this again with the listed amount of food coloring, and it was so red that it looked comical. I'm going to permanently reduce the amount of food coloring used.

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Danish Kringle

Reviewed: Sep. 13, 2010

Super delicious! After trying a few fillings, I've decided that I like fruit preserves the best. Putting a bit of vanilla extract into the glaze also gives it extra flavor. I very easily got three kringles out of this recipe. Also, I used the dough recipe for pot pie crusts - Yum! :)

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All Day Apple Butter

Reviewed: Jun. 21, 2010

The flavor is very nice, though even after I halved the amount of sugar in the recipe, I thought it was slightly too sweet. I shredded the peeled/cored apples with my food processor to speed up the process. I also pureed the cooked product til it was silky smooth.

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Red Velvet Cake I

Reviewed: Jun. 10, 2010

This cake is not as moist as I would have liked when I made it a few times as written. I followed other reviewers about the oil, except I added 3/4 cup oil and 1/4 cup pureed beets. The beets add great moisture, and also deepens the red color (I only used 1oz coloring) naturally. With the modifications, it is very delicious. The frosting is also scrumptious, but try melting 6oz of white chocolate into the milk and flour mixture! Extra good!

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Banana Crumb Muffins

Reviewed: May 26, 2010

Very moist and delicious. For ease of preparation, I throw everything but the flour, baking powder, and baking soda into a food processor and process until it's all smooth. You don't even have to mash the bananas, just break them into chunks. Then pour it over the dry ingredients and fold together. Yum!

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Tasty Tuna Burgers

Reviewed: Mar. 18, 2010

I made my own breadcrumbs, but otherwise followed the recipe. The flavor of the burger was very nice, though I think I would prefer less filler in the future. The mixture was very loose when I first mixed it, so I let it chill for about half an hour. It was still quite loose, though formable, so I formed and baked them until they were firm. Then I pan fried them to brown them and crisp them up. They did not fall apart when we ate them. I think over-cooking them makes them more stable, and didn't seem to effect the flavor :).

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Perfect Lemon Curd

Reviewed: Mar. 16, 2010

Absolutely delicious enough to eat alone. I would add additional thickening if I wanted to use as a pie filling, though. I strained the end product to remove the rind any egg that might have curdled, and because I didn't want to watch for seeds when juicing lemons :).

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Scottish Shortbread IV

Reviewed: Mar. 16, 2010

Overall, a very tasty cookie. I made sure to cream the butter and sugar very well before adding the flour. I watched the cooking time very closely, as these go from perfectly pale to very browned quickly. I think these are best when the bottom of the cookies are a light brown, and the top still pale. They turn out crisp and not floury/dry. I think these could do with a hint of vanilla extract for a bit of added flavor. I served with lemon curd, and they were delicious :).

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Greek Lemon Cake

Reviewed: Mar. 14, 2010

Very delicious and light. I used altered all purpose flour (replaced 2Tbs flour with 2Tbs corn starch for each cup). This did not end up anything as dense as a pound cake. Also, I used the zest of two lemons and it turned out perfectly lemony. My suggestion is to make sure you whip the egg whites properly. Wash all the utensils/bowls properly so there is no residual grease on them. Don't start adding the sugar until you have achieved soft peaks. Keep whipping until stiff glossy peaks and, if you rub the foam between your fingers, you don't feel the sugar. Also, mix in about a third of the egg whites to lighten the stiff batter before trying to fold in the rest. A five star recipe. *EDIT* I've made this recipe again, substituting sour cream for the yogurt, and I think I like it that way even better! I halved the recipe and it made 12 lovely cupcakes.

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