Rachel M. Recipe Reviews (Pg. 1) - Allrecipes.com (18428257)

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Rachel M.




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Easiest, Most Delicious Meringue Buttercream

Reviewed: Oct. 3, 2008
Wonderful! I just made a test batch since I'm auditioning frostings for a wedding cake, and it came out fabulous! I actually halved the butter fearing it would be too "buttery" as some of the prior reviews mentioned, but I think I might add more (if not all) next time. Besides, when reducing the butter, you'd have to cut the sugar a bit in order to account for the lesser volume. I put a little aside, and added a little espresso powder and a little cocoa powder for a mild mocha, and that was great too. I used it for piping, and it piped well. This recipe is the one I'm using for the wedding cake; chocolate cake, mocha buttercream filling, vanilla buttercream frosting and decoration. This is a Swiss meringue buttercream, and I think it's much easier than the Italian buttercream that I tried making before. Oh, I also heated the egg whites to 160*F to eliminate salmonella concerns; recipe turned out fine for me. I used an electric hand mixer, not a stand one also; took a little longer, but the results were good. ****Voice of Experience- DO NOT USE PRE-PACKAGED LIQUID EGG WHITES. They will NOT work (or not well).
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131 users found this review helpful

Roll-Out Cookies

Reviewed: Oct. 25, 2007
I really liked this cookie. It was really, really easy to make, and the dough was perfect to work with. Like other reviewers, I used almond extract for the lemon, but I think lemon would have worked well also. They were very tasty and buttery, and the dough never fell apart. One trick I used was to roll out the dough on parchment paper, then cut out the cookie shapes, and then peel away the remaining dough rather than try to lift the shapes, and transfer the whole sheet of parchment to a cookie sheet. I read that tip from a reviewer on another recipe, and it worked GREAT. So easy! I reused the same two pieces of parchment paper for each batch baked. Instead of the glaze, I added 1/2 teaspoon of water to an egg yolk, divided the mixture into 3 small bowls, and tinted them yellow, orange and red. I then painted this mixture on my cookies BEFORE baking. I made brightly colored autumn leaves, and my kids were thrilled! Next time I might use the glaze, though. I think I made the egg yolk mixture too thin, and it looked a little patchy on the cookies. Happy baking, everyone! UPDATE, 12/18: I made these with the lemon extract, and it's a perfect, gentle lemon flavor. Excellent.
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62 users found this review helpful

Homemade Ice Cream Cones

Reviewed: Jun. 7, 2008
I had similar problems as other reviewers getting these to firm up. I suspect it has to do with the heat, but that's tricky; too low and it stays soft, too high and it burns (ask me how I know). I'm probably going to experiment a little bit to see if I can get a more consistent product. The taste is great, but I'd like to make the texture perfect too. Because I burned the first one, I turned the heat way down. I have an electric range, though, and it can be difficult to get good control. I ended up keeping the heat just a bit below medium to keep mine from burning, but they were still soft. I'll post again if I can get this to be perfect. Worth it, though; very tasty (even if a little greasy). My kids loved them.
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48 users found this review helpful

Hamburger Soup

Reviewed: Jun. 28, 2007
Very tasty. My husband called and asked what was for dinner, and when I told him "hamburger soup," there was a pause, after which he asked me if he should pick something up on his way home. He ended up really liking it, and asked me to put it on our regular repetoire. I added a little less (low-sodium) chicken broth (32 oz), and found that it turned out just fine. I also didn't have any hot sauce, so I put in a few shakes of cayenne pepper (not too much, or my 3 year old wouldn't eat it). Flavors blended nicely, and I'm looking forward to making it again.
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33 users found this review helpful

Teriyaki Salmon

Reviewed: Oct. 4, 2007
Nice flavor, even after only 1/2 hour of marinating. I might add a half a teaspoon or so of brown sugar next time to add a dash of sweetness, and I think I'll use fresh minced ginger and garlic to boost the intensity of the flavors. In my electric oven, the broiling time was too short; my steaks needed an extra few minutes to flake. I think next time I'll do fillets.
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28 users found this review helpful

Maple-Apple Baked Beans

Reviewed: Sep. 15, 2007
Hmm...this recipe seemed to have a lot of potential, but ended up FAR too sweet. I halved the recipe, and lightly cooked the bacon (not until crisp) in order to lower the fat a little. Looked and smelled really good, but the brown sugar/butter combo at the end is completely overpowering (I even double-checked to make sure I had actually cut the butter and sugar by half). Next time, I would probably try to spice this up, and cut the butter/sugar mixture in half. The flavor would be nice if it weren't so sweet. I'll probably try this one more time with a few changes, but if I can't "get it" then, I'll try another recipe.
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17 users found this review helpful

Crispy Potato Pancakes

Reviewed: Mar. 10, 2007
Really, really good. I put a little too much onion in which made them a little strong, but aside from that, they were crispy and well-seasoned. I'll be making these again!
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9 users found this review helpful

Party Lemonade

Reviewed: Mar. 30, 2007
This was such a full-bodied lemonade; perfect color, perfect consistency, and extremely easy to make; no tedious squeezing. I made a test batch (1 serving) for myself, and this is what I'll be serving at all my summer get-togethers. So glad I found this! Thank you!
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7 users found this review helpful

Cold Roasted Moroccan Spiced Salmon

Reviewed: Apr. 9, 2009
This has become my favorite way of preparing salmon. I skip the lime (since I almost never have limes on hand), and the high-temp cooking method works wonders on the texture. If my filets are thick I cook it for a minute or two more than it says, and the result is a salmon that almost MELTS in the mouth. I've had it hot, cold and room temperature. My favorite is room temp. Great do-ahead recipe for guests.
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6 users found this review helpful

Mini Cheesecakes

Reviewed: Jan. 27, 2008
Oh, wow. Like many others, I used a graham crust for this (couldn't tell you proportions, I made it on the fly). I halved the recipe, used neufchatel cheese (1/3 less fat than cream cheese), a drop or so of vanilla extract, and used a little less lemon juice than called for. I also added about a tablespoon of light cream, and about 1/4 teaspoon of flour. I didn't use the cherry pie filling and I didn't use paper liners, just greased the cups really well. No problems with sticking. My cakes cracked a tad, but that's my tempermental and inaccurate oven. My advice: DO NOT try or rate these until after you have chilled them overnight. I had some the night I made them and was at first disappointed since they tasted eggy and the texture was way too soft. HOWEVER, I put the rest in the fridge, and the next morning they were fantastic; better (in my opinion) than the Cheesecake Factory in terms of taste AND texture. I ate some plain and some with a little raspberry preserves. I was very pleased, and my husband has requested them again.
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6 users found this review helpful

Delicious Pumpkin Bread

Reviewed: Dec. 11, 2007
Okay, so I made some healthy changes. First, I used entirely whole wheat flour. I prefer to use King Arthur White Whole Wheat flour for most of my baked goods rather than the traditional whole wheat. To be honest, I couldn't tell the difference. I also subbed applesauce for half of the oil. When substituting whole wheat flour for white, it's important to make sure not to skimp on moisture; the whole wheat absorbs more moisture, which can leave your baked goods dry. I used extra-large eggs (all 4), and put a tiny bit more applesauce in, maybe a tablespoon or two. As did most, I added more spices, and decreased the sugar. I almost doubled the cinnamon and nutmeg, but also added about 1/4 teaspoon cloves and a sprinkle of ginger. I used brown sugar, about 2 1/4 cups instead of 3. I used raisins instead of nuts. After all these changes, I got a moist, flavorful pumpkin bread that I would feel very comfortable giving away as gifts. Healthy to boot; if one were so inclined, they could probably get away with making it with egg whites and Splenda too, hence making it very low-fat and sugar free. Maybe I'll try that next time.
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6 users found this review helpful

Syrian Bread

Reviewed: Feb. 1, 2008
Delicious! Made it to go with Hummus III on this site. I used Rapid-Rise yeast, and it worked just fine.
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5 users found this review helpful

Mexican Whole Wheat Flour Tortillas

Reviewed: May 16, 2008
These were great; I had homemade quesidillas on the table in less than 1/2 hour from concept to completion. Like a previous reviewer, I used olive oil instead of shortening. I also used all whole wheat (King Arthur White Whole Wheat Flour), and didn't use a resting time. I eyeballed the ingredients (made about 4 tortillas), and didn't use a rolling pin. I usually don't make so many changes to recipes, but I had a hungry husband and so was seriously pressed for time and had to use what I had on hand :). With the olive oil, I didn't heat the pan on high, though; it might have burned. I used medium instead, and they came out just right. Thanks!
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4 users found this review helpful

Raspberry-Coconut Bars

Reviewed: Mar. 24, 2008
I made this recipe for Easter. I should have gone with my instincts while making it, but I decided to try the recipe "as-is". Well, first of all I should have used unsalted butter for the crust, because it came out too salty. I don't fault the recipe for that, but anyone else making these might like to know. Second, there isn't enough raspberry to even make its presence known. Third, the coconut topping comes out a little funny; "froth" is not at all how I would describe it. Next time (f there is a next time), I will use unsalted butter for the "crust," maybe add a little (teaspoon or so) of powdered sugar to the crust, double (or almost) the raspberry filling, and use 3 egg whites instead of the whole eggs to make a meringue topping for the coconut. Or maybe I'll use 2 eggs separated, then fold in the yolks with the coconut. In any case, this recipe seems to need a lot of work, and I might just look elsewhere (or invent my own). Kind of disappointing, because the flavor combination sounded wonderful.
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4 users found this review helpful

Fish Chowder I

Reviewed: Sep. 26, 2007
I'm afraid I could hardly taste the fish at all. Maybe it was because I used thick-cut bacon, but it tasted more like "Bacon-Onion-Potato Soup" than fish chowder. Sorry; maybe I'll try again with more fish and less bacon, or put some clam juice in with the potatoes.
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3 users found this review helpful

Sunday Brunch Casserole

Reviewed: May 26, 2008
I thought I was going to like this more than I did. I didn't put in the dill (don't care for it), subbed a red pepper for green, used a little extra bacon. I think it was the shredded potatoes that did it for me; I didn't like the texture it gave the casserole. I was looking for it to be a little smoother. I assembled it, then let it sit overnight before baking; I doubt that had any effect on it, though. My mother loved it, so I'm giving it four stars. On my own, it'd probably be 3; I was a little disappointed since I love eggs, bacon and breakfast potatoes on their own. For myself, I guess I'll settle for keeping 'em separate. :) All in all, a good brunch dish, though. I'd consider making it again.
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2 users found this review helpful

Sour Cream Chocolate Frosting

Reviewed: Sep. 15, 2007
I wasn't too keen on the flavor of this. It certainly was creamy, but although I expected to like the tang from the sour cream, it just wasn't my thing. It seemed like it needed a lot of sugar to compensate for the tang, and in the end the sweetness level was too high, and there was still a sour aftertaste that I didn't care for. Nobody said anything about the frosting, and my family usually pipes up when something is particularly good. I'll probably just stick to buttercream.
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2 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Jul. 28, 2006
This is the only chocolate cake recipe I will be using from now on. I made it the first time exactly according to the recipe and was so impressed with the results that I made it again with 100% whole wheat flour. I honestly couldn't tell the difference; I ate almost the whole cake telling myself that I was just getting my whole grains...hehe. It was very light and moist and was sufficient without frosting. Good choice, and so easy! ***UPDATE; I have started to add a little less liquid (maybe 1/4 cup less) with a little more cocoa (1-2 Tablespoons more), and it's fantastic. For parties, I always frost this with a slightly modified version of Rich Chocolate Frosting on this site (more cocoa there too), and when I served it at my son's birthday party, my whole family said that it was the best chocolate cake they had ever had. I've never heard so many compliments about a cake. Sometimes I sub coffee for the water, too; this is a real winner.
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2 users found this review helpful

Thin Mint Crackers

Reviewed: Dec. 15, 2008
Gee...this tasted like a mint-chocolate covered cracker to me. Maybe with a chocolate cookie base it would be like a thin mint, but not as-is, in my opinion. But maybe I'm just picky.
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1 user found this review helpful

Mother's Day Pie

Reviewed: Jan. 18, 2008
Eh...this went kinda weird on me. The coconut sunk to the bottom and the whole thing was a little too sweet for my taste. That could be my fault though; I DID use sweetened coconut and I toasted it first. Flavor was really good, though.
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1 user found this review helpful

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