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Red Wine Sesame Biscuits

Reviewed: May 1, 2008
Strange but likeable. I used a Cabernet in this and the biscuits turned out to be a grayish color that's not very appealing. Next time, I'll add a little red food coloring. I agree with other reviewers that the instructions were vague. I ended up rolling the dough into 3 logs and then sliced it, kind of like small biscotti. I got about 36 biscuits out of it. When these finished cooking at 30 minutes, I took one out of the oven and tried it. That was a mistake. They really need to stay in the oven to cool to get that crispness on the outside. Don't eat them until they are completely cool -- they don't taste very good when they are warm. After sitting in a tin all night, they were quite good today and made a great afternoon snack. I'll be taking a few with me for lunch every day -- they make a nice complement to soup, salad, and chicken or tuna salad. It's a nice change from bread or dry crackers.
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11 users found this review helpful

Benne Wafers

Reviewed: Apr. 14, 2008
Not quite as crunchy or as sweet as the store-bought benne wafers in a tin, but still very good. Be careful when toasting the sesame seeds and watch them closely. They go from toasted to burnt in a matter of seconds. Also, I would definitely recommend parchment paper or foil on the cookie sheet. These are too soft to remove from the cookie sheet when you take them out of the oven. They must cool and harden before it's safe to remove them. I used foil on the cookie sheets and then slid the entire piece of foil from the cookie sheet to the countertop so the wafers could cool. I could then easily reuse the cookie sheet and put another batch in the oven. This recipe made 64 wafers. Do not use more than 1/2 teaspoon of batter for each cookie because they do spread signficantly.
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6 users found this review helpful

Unbaked Chocolate Oatmeal Cookies

Reviewed: Apr. 4, 2008
Very much like the cookies I remember from my childhood, but these were not firm enough at room temperature. I had to refrigerate them to turn a gooey mess into actual cookies. It also did not call for enough oatmeal. I had to increase the oatmeal by 1 cup to get this to work. Before adding the extra cup, it was like soup. Some have commented that these are too sweet, but I don't think such a thing exists. I love sugar, and these definitely satisfied my sweet tooth. They were incredibly quick and easy to make. I did not add raisins, walnuts, or any other optional ingredients. I think that would have detracted from the overall flavor. I made 2 batches of these. With the first batch, I started dropping them onto wax paper within a couple of minutes of adding the oatmeal. I found that the oatmeal needed to cook a little longer in the hot sugar/butter/milk mixture. So the first batch came out a little tougher than I would have preferred. With the 2nd batch, I left the oatmeal in the hot sugar/butter/milk mixture for about 5-7 minutes and the texture was much better.
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34 users found this review helpful

Rose Galletta's Ricotta Pie

Reviewed: Dec. 23, 2006
Loved this pie! It was light and fluffy and had just a hint of lemon flavor. I used 5 jumbo eggs instead of the 6 that the recipe called for. I also doubled the sugar because I could tell from tasting the uncooked filling that it would not be sweet enough for me. The crust was perfect. I usually dislike pie crust, but this crust was just the right texture and the sugar and lemon zest gave it a really nice flavor. I only used 1 teaspoon of zest in the crust because it was too much work to get the zest from the small lemon I had. And this pie filling does rise quite a bit, so make sure you don't overfill. I had a good amount of filling left over, so I put it in the fridge and ate it later as a pudding.
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5 users found this review helpful

Ricotta Cheese Cookies

Reviewed: Dec. 13, 2006
These are cake-like cookies, not your standard cookie texture and density, so don't expect the same consistency as a chocolate chip cookie. Also, the batter was very thick and my 100 watt hand mixer did not have enough power to handle the dough. I tried to make these a little lower in fat, so I reduce the amount of butter. That was a mistake. The cookies were too crumbly -- the butter is needed for moistness. These cookies have a mild flavor and do not taste very sweet without the icing. I mixed 3 T. of fresh orange juice with 3 c. of powdered sugar to make the icing. The citrus of the OJ was a nice complement to the cookie. I think almond or maple extract would also be good in the icing. After I get a new and better mixer, I'm going to try these again.
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21 users found this review helpful

Broccoli Rice Casserole

Reviewed: Dec. 13, 2006
I left out the celery (I don't like celery) and used only Cream of Chicken soup (because boyfriend doesn't like mushrooms). I thought it was a little bland, so I added extra cheese and then it was perfect.
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3 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Nov. 29, 2006
I used 1 garlic clove (crushed) instead of the garlic powder and 8 oz. of parmesan instead of 6. The only negative is that it had a bit of a grainy texture. I refrigerated the leftover sauce and used it 2 days later. It was smoother, creamier, and better tasting than the night I made it, so in the future I will make it ahead of time.
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1 user found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Nov. 29, 2006
Incredibly moist cake. I've made this 3 times now and it comes out perfectly each time. Make sure you heavily grease and flour the cake pan -- this is so moist that it easily sticks to the bottom of the pan. And allow it to cool sufficiently before removing it from the pans. Otherwise, it will fall apart in your hand due to the moistness.
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10 users found this review helpful

Sweet Corn Muffins

Reviewed: Nov. 5, 2006
Nice sweet flavor and very moist. I did not have shortening, so I used canola oil instead. I also used jumbo eggs, and that was a bit too much egg. If you have only large eggs, I'd suggest using just one.
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82 users found this review helpful

Asian Style Meatloaf

Reviewed: Apr. 17, 2006
Like others, I slightly modified the recipe. I added 1 clove of garlic, used cracker crumbs instead of bread crumbs, and used 1 lb ground beef, 1/2 lb ground lamb, and 1/2 pound ground pork. I did use the 3 tablespoons of soy sauce and did not find it to be too salty. Even my boyfriend, who is not adventurous when it comes to food, enjoyed this meatloaf.
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1 user found this review helpful

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