monty Recipe Reviews (Pg. 1) - Allrecipes.com (18520478)

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Carrot Souffle with Brown Sugar

Reviewed: Nov. 24, 2011
My mother-in-law said she wanted some different dishes on our Thanksgiving menu, so I chose this to replace the sweet potato casserole. I was pretty nervous about it - but it was a huge hit! Everyone thought it was absolutely delicious, and I made it exactly as written. I thought this one sounded better than all the others due to the brown sugar, and I am glad I went with this one. It was creamy, fluffy, perfectly sweetened, and baked beautifully. Just perfect, thanks so much for sharing this recipe.
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3 users found this review helpful
Photo by monty

Carrot Cake Cookies

Reviewed: Jan. 24, 2011
WOW. Used way more shredded carrots (like 2 cups total) and added some nutmeg, everything else was the same. I honestly didn't have high hopes for these, but they were AMAZING. Just as good, maybe better, than carrot cake (and I loooove carrot cake). I'll definitely make these again. They were a hit with everyone. Perfect.
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11 users found this review helpful

Fifteen Minute Chicken Chili

Reviewed: Jan. 23, 2011
Great base recipe! Made alterations due to lack of ingredients. Used 1 large can of pureed tomatoes, a package of cherry tomatoes and a whole can of corn. Everything else was the same except that we doubled the chili powder and cumin. Simmered for around 45 mins. We mushed up some cornbread into each serving, and topped with a little bit of cheddar cheese and sour cream. Was soooooo good. We will make this again and again.
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3 users found this review helpful

Best Brownies

Reviewed: Sep. 9, 2010
I love so much about this recipe. I love that it uses ingredients that I always have on hand. I love that you only have to use one bowl. I love that it doesn't make a massive amount of brownies. I love that the brownies are thin and fudgy. Most of all, I love that the brownies taste FABULOUS. I didn't flour the pan, just sprayed it well with butter cooking spray, and not one crumb of brownie stuck to the pan. Took mine out at 20 minutes and they were perfect. Added a small amount of milk to the frosting. The frosting really puts these over the top, but they don't need it. Next time, if I frost them, I'll only use maybe half of the frosting for a thin layer. This recipe is a total keeper.
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3 users found this review helpful
Photo by monty

Best Peanut Butter Cookies Ever

Reviewed: Jul. 14, 2010
I use light brown sugar instead of white sugar. Love love love these cookies. We don't have any problems with crumbling or texture, they're perfect.
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3 users found this review helpful

Chocolate Cherry Cake III

Reviewed: Jun. 16, 2010
My review was completely changed without any warning, so I'll just make it short and say that this recipe, as is, is very disappointing. Make the changes suggested by past reviewers and it'll come out a lot better. Made as directed it just tastes like chocolate cake.
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2 users found this review helpful

Chocolate Cheese Frosting

Reviewed: Jun. 16, 2010
Wow - I am so glad I tried this. I am guessing the person who didn't understand the combination of "chocolate and cheese" doesn't like cheesecake. Give me a chocolate cheesecake any day! I have made a LOT of different frostings, and one thing I love about this one is that it actually brings something different to the table. The flavor, the sweetness, the tang, the beautiful creamy consistency and finish - it's just excellent. Sweet, but not sickly sweet - it's not what you would expect from a frosting that uses 4 cups of powdered sugar. I tasted it at 2, 3, and 4 cups of powdered sugar, and each was delicious, just with different consistencies. You can easily alter it to suit your needs. Per the advice of past reviewers, I waited until the end to add any milk and didn't wind up using any at all. I am definitely going to use this recipe often. Oh, and I omitted the cinnamon, but only because it would have clashed with this certain cake's flavor. Yummy.
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2 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: May 20, 2010
I think this has become my favorite chicken recipe. We've also used it on shrimp and it was delicious. Once, I doubled the cayenne and it was too hot for my husband, so for us it's perfect as is. Lately I've been making it using cooking spray instead of butter and oil. It doesn't make any sauce, but the chicken is still soooo delicious and very low calorie. Just perfect.
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1 user found this review helpful
Photo by monty

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Apr. 28, 2010
I can't seem to ever follow a recipe exactly. I used 1 cup whole wheat and 1 cup all-purpose flour, added 1 tsp baking powder, 1/2 tsp strawberry extract, doubled the vanilla, and made a "crumb" topping that I accidentally used too much butter in. It wound up being more of a caramelized brown sugar topping, but, was still super yummy. I wasn't making these with health in mind. ;) Also, my bananas were huge but I used 3 anyway. For me this made 12 regular sized muffins and 48 mini muffins. They are SO yummy! I don't taste the strawberry that much (even with the added extract) but maybe that flavor will come through more tomorrow. I am really happy with these, they taste nice and rich, and have the perfect amount of sweetness. Definitely a keeper.
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Cooky Cookies

Reviewed: Apr. 16, 2010
I altered this recipe but I am going to rate it anyway. I only had one stick of butter so I halved the recipe. However, I used heaping 3/4 cups of the coconut, oats, and cereal. Instead of corn flakes I used rice krispies, and my coconut was sweetened. I omitted the nuts, and added 3/4c semisweet chocolate chips. I used a tablespoon-sized cookie scoop, and flattened out a couple on the first batch to see how I preferred them. I prefer them dropped right from the scoop, unflattened. Mine were perfect right at 8 minutes. When I tried them fresh out of the oven, I was disappointed - they somehow seemed totally flavorless. However, one thing I have learned about baking cookies is that they almost always taste way better the next day, So, I tried them the next morning and they were FANTASTIC. Delicious flavor, and I love love love the texture (although my alterations definitely changed that). They were chewy, yet not cakey at all, and the rice krispies gave a definite crunch. I love recipes like this, ones that allow lots of customizing. I took them to work and everyone loved them (and my co-workers don't mind sharing their true feelings!) This is definitely a keeper for me.
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6 users found this review helpful
Photo by monty

Chocolate Chip Sprinkle Cookies

Reviewed: Mar. 8, 2010
I did alter the recipe a little. I halved the amounts, but omitted the nuts and kept the amount of oats, rice cereal, sprinkles, and vanilla the same. These cookies were SO tasty, and I absolutely love their texture. When they first came out of the oven, they did seem a little greasy, but by the next day (when I was serving them), they were absolutely perfect. I made them for my babies' birthday party, and everyone from my 2 year old to his 73 year old grandfather just kept coming for more. I will definitely make these again.
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4 users found this review helpful
Photo by monty

White Almond Wedding Cake

Reviewed: Feb. 26, 2010
I did make some changes - I love almond, but I was making this as cupcakes for a group of 1, 2, and 4 year olds, so I left out the almond extract and doubled the vanilla. I didn't have enough sour cream and used about 2.5 oz of softened cream cheese to make up the difference and get to 1 cup. Also, I added about 1 cup of melted semisweet chocolate to 3 cups of the batter, and spooned some of each batter into the liners to make "half and halfs." I got 24 generously filled cupcakes and one 8" round cake. I remember hoping that they were worth all the effort. Wow - they are AMAZING. I am definitely a frosting fan, but I could fully enjoy this cake with nothing on it at all. It's perfectly sweet, very moist, somehow dense and light at the same time - and the flavor is wonderful. This recipe is definitely in my "go-to" collection now. Absolutely yummy.
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77 users found this review helpful

Cake Balls

Reviewed: Feb. 18, 2010
As a fan of this recipe, I feel that I have to address two common complaints. 1) The texture. You can't think of this as a ball of cake, because that's not the end result you get. Think of it as a kind of truffle, or just a candy confection. My MIL had them and didn't even know they were cake at all - that's how different from cake the texture becomes. She thought they were some sort of crazy lime truffles, and loved them. (Lime cake w/ lime cream cheese frosting dipped in milk chocolate). So, don't expect little bites of cake in ball form. Expect creamy bites of confectionary deliciousness.... which brings me to the second common complaint. 2) The taste. If you use a boxed cake mix and canned frosting, how can you possibly complain that’s all they taste like? I thought everyone knew that any recipe is only as good as the ingredients you put into it. I have never made this with a canned frosting, I always use homemade, and the cake is usually from scratch as well (or a doctored up box mix). The results are phenomenal. Making everything from scratch becomes a different recipe altogether, I know, but really - this is one of those recipes that's more for the idea than the recipe itself. And it is marvelous. Some tips – add the frosting in small amounts until the desired taste and texture is reached, and definitely refrigerate or freeze the balls before dipping. Sorry for the length. ;)
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171 users found this review helpful
Photo by monty

Fudge Puddles

Reviewed: Feb. 17, 2010
I patted the balls down a little once in the cups, I was afraid they'd bake up different heights. They baked beautifully. I love the filling, I'd like to use it for other applications. To fill, I used a pastry bag and round tip, just piped in a spiraling motion. The presentation is wonderful for these, they look SO pretty, and it's really easy to make them festive and/or customized with different toppings. However, when it's all said and done, I'm not sure they are THAT much better than the classic peanut butter cookies with a Hershey's kiss on top (which require a whole lot less effort and ingredients). I would only make these again for the beautiful presentation. I wish I could give them 3 1/2 stars.
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2 users found this review helpful
Photo by monty

Cream Filled Cupcakes

Reviewed: Feb. 17, 2010
I had every intention of following this entire recipe, but in the end, I had to use my "go-to" chocolate cake recipe because I know it's perfect. I followed the recipe for the cream filling exactly, though, and I LOVE it. It's light, creamy, fluffy, and has a wonderful taste. I read some reviews that said it was too thin, or runny, but this wasn't the case for me. It was the perfect consistency. I do need to master the art of filling the cupcakes, though, there wasn't nearly as much cream in them as I wanted. This is a keeper for me.
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1 user found this review helpful

Lemon Cream Cupcakes

Reviewed: Jan. 31, 2010
I used this recipe to make a cake. I added 2/3 of a cup of fresh lemon juice to the batter (would have added a cup if I had it, the batter is very thick and can take it), and that was my only alteration. Poured into a 9x13 and baked for 36 minutes. It came out dense, very moist, and VERY delicious. I split the cake into two layers and filled with Lemon Curd (from this site). The light taste of the cake went perfectly with the sharp tang and sweetness of the curd. I made a lemon cream cheese frosting, but I wish I would have just made a lemon glaze for the top, that's all it needed. I really enjoyed this recipe, it's a definite keeper for me.
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2 users found this review helpful

Lemon Curd

Reviewed: Jan. 31, 2010
I have never made any kind of curd or custard before, so I was a little scared to try this. However, even though I had no idea what I was doing, it came out PERFECTLY and absolutely delicious, sweet and super tangy. I used it in between layers of a cake. I know I'll be making this again, this recipe is perfect.
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1 user found this review helpful

Almond Drops

Reviewed: Dec. 22, 2009
Wow. These were *exactly* what I was looking for. They are so good, SO "almondy' and rich - and easy! They're very light in color, making it really easy to tell when they're done. This yielded about 7 dozen cookies for me somehow. They spread a lot, so make sure to give them space. This is definitely my new favorite cookie. They're going into treat boxes, I know I'm going to need copies of this recipe!
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Dec. 21, 2009
These really are the best. I doubled the recipe, which gave me 7 dozen cookies about 2.5" in diameter. I added the zest of a whole orange, and used white chocolate chips for half of the dough and semi-sweet for the other half. Each batch was perfectly baked right at 10 minutes. To me, this is a no-fail recipe. These cookies have such a rich, delicious flavor, both when made as is and when varying the additions. Excellent recipe!
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Garlic Parmesan Orzo

Reviewed: Feb. 22, 2009
I think this is a great base recipe to use, and I'll be using it again and again. We added a package of chopped frozen spinach, and also added at least 1/4 cup of shredded parmesan. It was DELICIOUS. I can't wait to try it again using different vegetables as add-ins. Great recipe!
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1 user found this review helpful

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