B L Recipe Reviews (Pg. 3) - Allrecipes.com (18466802)

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Poppy Seed Bundt Cake II

Reviewed: Sep. 12, 2010
This is a wonderful recipe - and very forgiving too. I realized after I had begun to prepare it that I only had 1/4 c. oil, so I used that, and added 2-3 T butter, melted, and 1/2 c water. I wanted to use up the sour cream I had, so it was probably between 1-1 1/4 c sour cream. I only used 2 T poppy seeds for our personal tastes, and lastly I added 1 tsp each of vanilla, almond, and lemon extracts to the batter - my favorite combination. I sprayed my bundt pan thoroughly with cooking spray and sugared it per the instructions, and the cake released from the pan beautifully. It was done for me at 50 min. I glazed it with about 1 1/2 c powdered sugar, 2 T butter, melted, a tsp each of vanilla, almond, and lemon extracts (again), and a little water to get the consistency I wanted. All these little accidents added up to a fabulous cake, so I will probably do it exactly the same way again! But I do not think you could do anything to keep this cake from being scrumptious. My daughter declared it "deeeee-licious". Thanks for a great recipe. Good way to use up that cake mix I had on hand.
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17 users found this review helpful

Fruit Dip II

Reviewed: Aug. 22, 2010
My friend brought this to our home recently and it is the best dip for fruit that I have had.... proportions were a bit different - she used 8 oz cream cheese with a tall jar of marshmallow creme, 13 oz. She also said to soften both in the microwave, then mix. Delicious and very addictive. Make sure you provide plenty of strawberries - they go FAST.
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2 users found this review helpful

Best of the Best Blueberry Muffins - converted to Blueberry Coffee Cake

Reviewed: Jul. 21, 2010
This is a great recipe. I have tried a few times to make bb muffins from scratch; only to be disappointed. Not this time. Delicious. Will definitely make these again. I did not have paper liners and did find them difficult to get out of the pan, but the flavor was worth it. I used frozen blueberries, which tasted great in the recipe, but I forgot to mix them with the 1/4 cup flour before adding. This may have contributed to my problems, but no matter -- these muffins are fabulous so will make this my standard recipe. The sugar on top creates a yummy crunchy crust - I love to sprinkle sugar on tops of any muffins for this effect. Thanks for sharing this one!
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3 users found this review helpful

Raisin Tea Biscuits

Reviewed: Jul. 13, 2010
Wow. I reviewed these yesterday but my review is gone. I will try again. I made these with the extra raisins and sugar mentioned in Jillian's review and they were delicious! I used half butter and half 'smart balance' cuz it has some health benefits and I could not be more pleased with the results. Will definitely make again and this was so easy I am inspired to try making plain biscuits too. Highly recommend!
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35 users found this review helpful

Raisin Tea Biscuits ---- lactose free options included

Reviewed: Jul. 12, 2010
These are delicious. I have not made homemade biscuits in a decade or more, but I was inspired when I saw this recipe. I did follow the reviewer's suggestion of more raisins and extra sugar, as I thought my daughter would like that, and these are mainly for her for breakfast. I also sprinkled a little sugar on the top of the egg wash before baking. They are yummy. I will definitely make again, and don't plan to make canned biscuits again... I forgot how simple it is to make them. Thanks so much for this great recipe!
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1 user found this review helpful

Strawberry Coffee Cake

Reviewed: Jun. 30, 2010
Sorry we did not care for the texture. I make minor changes but they should not have affected texture - doubled recipe for a 9 x 13 pan, used frozen strawberries, and omitted the nuts. Took 45 min to get a clean toothpick; flavor was just ok, but the texture was hard to get past. Ended up adding a vanilla glaze which helped some. Would not make again. Sorry - it sounded so good. My next effort will be to use the Best of the Best Blueberry Muffin recipe and see how it does as a coffee cake (with strawberries). That recipe is fabulous in both taste and texture, and I use frozen blueberries often and they are still delicious. Edit: I am updating this review and adding a star. I think perhaps by doubling the recipe my ratio of strawberries to batter may have been too low. We tried this again later and I served only from the middle of the cake where there are more strawberries and it was pretty good. The outer edges do not have as many strawberries and there is more cake, and that cake texture/taste is not very good. Weird. But we are enjoying the center :)
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2 users found this review helpful

Crisp Lemon Sugar Cookies

Reviewed: Jun. 12, 2010
We are really enjoying these cookies. I do not use shortening, so used all butter, which probably interferes with some of the crispness. But, the flavor is really good. I would say they are like the title says, lemon *sugar* cookies, not 'lemon cookies'. I added an extra tsp of lemon extract, and zest from a lemon, but I would have still liked a stronger lemon flavor. However, this is still a delicious, fast, easy easy sugar cookie w/ lemon recipe. I accidently forgot to flatten one sheet of cookies, and these were the cutest little round domes. A made a lemon glaze for this batch, and my family was divided on whether they liked the crisper thin cookie, or the puffed frosted cookie. We decided they are both yum. Thanks for the recipe!
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2 users found this review helpful

Bethenny Frankel Healthy Brown Rice Breakfast

Reviewed: May 28, 2010
Note to self: don't add recipes to compute nutrition/calories. This feature is not available for personal recipes. Bummer.
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1 user found this review helpful

Casa Dressing

Reviewed: May 23, 2010
I really loved this and it is so simple. I used light miracle whip and some 2% evaporated milk with some water (out of milk :). Did not really measure the milk, just added enough to get the consistency I wanted. I added a dash of cayenne pepper with the remaining ingredients cuz I wanted a little kick. Served it over a simple salad of spinach, romaine, cherry tomatoes, and cucumber and it was the perfect completement to my black bean enchilada casserole. Even better the next day. I will make this often! Thanks!
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1 user found this review helpful

Casa Dressing

Reviewed: May 23, 2010
I really loved this and it is so simple. I used light miracle whip and some 2% evaporated milk with some water (out of milk :). Did not really measure the milk, just added enough to get the consistency I wanted. I added a dash of cayenne pepper with the remaining ingredients cuz I wanted a little kick. Served it over a simple salad of spinach, romaine, cherry tomatoes, and cucumber and it was the perfect completement to my black bean enchilada casserole. Even better the next day. I will make this often! Thanks!
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3 users found this review helpful

Rich Chocolate Brownies

Reviewed: Apr. 26, 2010
This is an excellent recipe for super rich, fudgy, chocolatey brownies. The taste and texture are very good. I did not change any ingredients in the brownies, but I did double the recipe to make a larger pan. After tasting the brownies, I decided not to add the frosting - they are very sweet and rich and it just seemed like it might be too much yumminess all at once for me today :-)..... I may try to play with it when I have time... maybe reduce the butter and sugar a bit, and then try with the frosting.... we'll see. But if you need a quick and delicious chocolate fix, this will definitely do the trick! Thanks for a yummy recipe. I will definitely make again.
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2 users found this review helpful

Southwestern Rice

Reviewed: Mar. 8, 2010
I have made this 3 times as a main dish for my vegetarian daughter -- it is delicious and works for the meat lovers as well. I do tweak it just a bit for out tastes and more protein: I saute the dry rice with the onion, pepper and garlic; I add an additional can of black beans, for the liquid - 2 c water plus a veggie bouillon cube, double the cumin and turmeric, add 1/4 tsp cayenne and 1/2 tsp chili powder, and use a can of corn instead of frozen. Once done, I stir in about 1/2 cup cheese. We like this as is, or wrapped in a flour tortilla with extra cheese, burrito or soft taco style. Very forgiving recipe and it is great every time. Thanks!
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27 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Feb. 11, 2010
I have made this often, and I think I prefer it to "regular" chili. I use jalapenos from a jar, only 1/2 t cayenne, and add 1 T chili powder and 1/2 t coriander for even more flavor. I don't find it to spicy at all. I also cook my own chicken rather than using canned. It's a bit soupy as I leave out the cheese, and serve it on the side along with sour cream, avocado, and tortilla chips. Definitely a 5 star, delicious recipe!!!
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2 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Jan. 9, 2010
These are delicious. I was looking for a spicy gingersnap and chose this recipe because of the tablespoon of ginger. However, I will have to keep tweaking to find the right spice blend; these are still very mild to me. I used butter instead of shortening to avoid trans fats, and followed this recipe, with the addition of 1/2 tsp cloves and 1/8 tsp white pepper, based on reading some other recipes. Not sure how to get the spicy punch I am looking for but the taste, look, and chewy consistency of these are superb. This is my first attempt to make gingersnaps and my only complaint is that I can taste a bit of saltiness. I used unsalted butter but may omit the salt next time - and there will be a next time :-) Thanks for sharing this yummy treat.
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1 user found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jan. 1, 2010
This is a great recipe. I have tried a few times to make bb muffins from scratch; only to be disappointed. Not this time. Delicious. Will definitely make these again. I did not have paper liners and did find them difficult to get out of the pan, but the flavor was worth it. I used frozen blueberries, which tasted great in the recipe, but I forgot to mix them with the 1/4 cup flour before adding. This may have contributed to my problems, but no matter -- these muffins are fabulous so will make this my standard recipe. The sugar on top creates a yummy crunchy crust - I love to sprinkle sugar on tops of any muffins for this effect. Thanks for sharing this one!
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2 users found this review helpful

Garlic-Mushroom Rib Eyes

Reviewed: Dec. 24, 2009
Used this recipe for Christmas Eve dinner and the steaks were wonderful! My steaks were pretty thick so I browned well in butter, then moved to the oven at 300 for 10 min or so, which I made the sauce. Sauteed fresh mushrooms in butter, removed the mushrooms, then sauteed chopped garlic from the jar, and combined both with some water and beef bouillon granules for the sauce (added a bit more butter :). Next time I will put the steaks in the oven for only 5 min or lower the oven temp as they were more on the medium-well to well-done side, but still juicy, flavorful, tender, and delicious. My daughter scarfed it up and asked me to definitely make these again. Thanks so much for a 5 star recipe. Yum.
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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Dec. 13, 2009
Edit >>> I am a huge fan of this recipe and I make it often but I have to add some detail - I usually make this with half tamari and half soy and it is 5 stars this way. I made it recently with all soy (low sodium) and found it to be a bit too salty. If I am out of tamari again, I will reduce the soy for sure. >>> Original review: 5 stars: This is my first ever review, but I had to comment on this recipe. My daughter absolutely adored this chicken. I used boneless, skinless chicken thighs, and cut them horizontally into about 3 pieces, removing any visible fat. Placed in a shallow baking pan and covered with sauce. Baked at 375 for about 30 minutes, turning once after 15 minutes. I had about 9-10 thighs and did not double the sauce; there was plenty. After the chicken was done, I drained off most of the sauce and thickened it on the stove with 1 T cornstarch to serve on the side. This recipe is similar to chicken teriyaki we get at our local mall, but much much better. I used half regular soy and half tamari and it was perfect. Served with vegetable fried rice that had lots of good veggies and extra water chestnuts for crunch, and I think this may be my daughter's new favorite meal. Thanks so much for posting this - I will be making it often. So easy and sooooo good.
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1 user found this review helpful

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