FEEDMENOW Recipe Reviews (Pg. 1) - Allrecipes.com (1854185)

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Simple White Cake

Reviewed: Nov. 5, 2002
As advertised, it is simple to make and easy to change into whatever is needed for the occasion. We started this one off without changing the recipe and it came out nice. Can't wait to start fiddling with it. It's been a nearly a year and we've changed this up a few times for the better. If you want to stick as close to the recipe try this variation out. Add 1 egg yolk, 1 teaspoon of butter flavoring and substitute half and half for the milk. If you have a kithenaid mixer, break out the whip instead of the batter blade. It produces a fluffier batter. Mix it until it puffs up a bit and bake it for the 30-40 mins. We used a 9x9 glass pan. Now if you have gotten to the 40 min mark and the center is still a bit liquidy, turn the oven down to 250 and let it sit on the top shelf of oven for an addtional 10 mins. It will set up well this way and you don't risk burning the edges of the cake. This cake was gone in 1 setting when my in laws dropped in. We've also mixed strawberry jam into the butter/egg mixture and gotten great results and we've done a chocolate version by making the milk into a cocoa mixture. Next up to try will be spumoni. We love to experiment!
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314 users found this review helpful

Gelato

Reviewed: Oct. 11, 2003
Wow, I feel kind like a trailblazer! ostaff1, thanks for sharing this basic recipe. We changed it up a bit since I had a LOT of half and half on hand we used that instead of the milk and added 2 teaspoons of real vanilla(accept no substitutes on vanilla in my book), but we missed a step and forgot to strain the mix before refrigerating it overnight. It took least than 20 minutes in the ice cream freezer and will double this next time because it wasn't enough for the beaters to really work on. If not for the straining issue, this would have been velvety and smoooth from beginning to end of taste, but because we forgot a film develops on the roof of your mouth and the spoon after eating this for a bit. Still delicious, but DON'T FORGET TO STRAIN THIS! :)
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235 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Oct. 28, 2002
This is a nice, simple pie. Just waiting for your choice of toppings. We used carmel sauce and strawberry couli. For those who think this tastes like scrambled eggs, you must temper the eggs before incorporating the scalded milk. Makes a huge difference in result of the pie. Also if you want to make it richer and really dress it up add an extra yolk and half and half or cream for some of the milk. Thumbs up!
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127 users found this review helpful

Bread Machine Challah I

Reviewed: Dec. 29, 2002
To solve the crustiness of that this bread produces, we restrain ourselves and put the loaf into a ziploc bag and put it in the refridgerator overnight. Who needs to buy those store bought breads now? :D
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35 users found this review helpful

Dumplings

Reviewed: Oct. 18, 2002
Great little dumpling recipe. We will be having these with soup all winter!
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29 users found this review helpful

Potato Pancakes

Reviewed: Nov. 5, 2002
Not bad, needs more seasonings. Next time we will have to shred the onions and used 3 different types of onions. Been dreaming about making a filet mignon napolean with them.
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24 users found this review helpful

Luscious Lemon Cheesecake

Reviewed: Jan. 18, 2008
The only reason we rated this a 4 vs. a 5 was due to having to add extra lemon peel and juice to get enough lemon flavor to the dessert. We also added a teaspoon of lemon extract to the cake and topping and substituted 6 oz of lemon yogurt for the same amount of sour cream. Baking time was just fine, due to putting the cake in a boiling water bath to assist in keeping the cake creamy, rather than dry like some cheesecakes can be. Before baking, always check the temperature of your oven. They can run hot or cold without the correct calibration. All in all, a keeper!
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22 users found this review helpful

Baked Rice Pudding

Reviewed: Sep. 19, 2003
This would be a great rice pudding recipe for Japanese cuisine because it isn't very sweet to begin with, but for the american palate this recipe needs too many tweaks to make it good if you go directly from the recipe. Cooking the rice beforehand in just water left the rice very bland. It should be cooked with milk, sugar and cinnamon. This doesn't have a custard consistency, it is more like a binder for rice. It isn't sweet at all. It comes out dry and I didn't leave it in the oven over the time allotted. The look and smell of the finished product was appealing. It's easy to make. It would be good as a breakfast item not a dinner dessert. I made a hard sauce to go with it after tasting a bite of it before serving it.
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16 users found this review helpful

Black Out Cake from the Fifties

Reviewed: Oct. 18, 2002
This was a HUGE hit at a birthday party recently. My husband's girlfriend wanted a rich, crumb covered, chocolate cake & this more than fit the bill. I would be happy to make this for any special occasion. The birthday girl and a lot of the guests at the party thought I had gone to a fancy bakery to have this made. Too bad, I just keep forgetting to tell them the name of the restaurant! :D
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14 users found this review helpful

French Onion Casserole

Reviewed: Sep. 26, 2003
This was GREAT! I will admit we can't have any green pepper and we read the reviews and found that a lot of people were complaining that this came out dry. We added 1/2 cup of minced carrot and minced red onion and a can of half and half. We took the advice of one of the reviewers and broke up the ground beef in tiny little bits, in a huge mixing bowl. Then we added salt and fresh ground pepper to taste and some dehydrated green onion, which has a sharper flavor than fresh. Added the rice, and mixed it in well. Then the vegetables. Tasted it again. In a separate bowl we mixed the soups and half and half. Tasted again and added some nutmeg and beef base. We poured the liquid mix into a glass casserole dish and then added the ground beef/rice mixture, covered it and popped it into the oven and checked it's progress at 1 hour and it was a bit soupy. We left it in for an additional 15 minutes and it came out moist and flavorful. We topped it with Kerrygold Dubliner cheese and ate it with Bread Machine Challah I. The recipe can be found on this website. Ultimate Ease, Ultimate Yum, Easy Clean-up.
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10 users found this review helpful

Fruit Cobbler

Reviewed: Jun. 2, 2002
This was great for a family funeral. I made up 8 large pans and they were gone inside of 10 minutes! I have weekly bakes of it to my friends and family. Although I got smart after the first mass baking and now they purchase the ingredients for each one they want. I would be broke otherwise! We maserated the fruits beforehand with sugars and liquor to the taste of the person who wants one made. I am the baker in the family. Thanks for sharing this wonderful recipe!
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10 users found this review helpful

Creme Anglaise II

Reviewed: Oct. 28, 2002
We served this with the Autumn Cheesecake and it was so rich, it was heavenly! A definite keeper in our recipe files!
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8 users found this review helpful

Old Fashioned Red Devil's Food Cake

Reviewed: Sep. 16, 2007
This has got to be the worst cake I've ever made. Didn't change a thing with the recipe, a definite mistake and ended up with a couple sawdust patties. A friend asked for this specific recipe or I would have formulated my own. Do yourself a favor and move away from this cake.
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7 users found this review helpful

Autumn Cheesecake

Reviewed: Oct. 28, 2002
Use a water bath and turn off the oven and leave the cake in for an hour after it's cooking time is up, for those who have complained that this has a runny center and that it cracked! This is an excellent recipe! We took it to a football party and it was gone before all the other desserts had even been cut! We put glazed pecans on top with sliced apples in a nice spiral pattern. We've been bombarded with requests for the recipe. This will definitely be on our Thanksgiving dessert table this year. Update! I have had over 10 requests for this cheesecake for other friend's Thanksgiving dinners. Extra money for Christmas shopping! :D
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5 users found this review helpful

Pill Bottle Cookies

Reviewed: Jan. 10, 2005
Simply Addictive. We did cookie baskets for Xmas this year and this was a hit. Had husbands and wifes ticked off that one or the other ate more than their share of this cookie. We stuffed them with the cream provided. Added Cocoa and chocolate to a bit of it for some and strawberry jam for others. YUM!
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4 users found this review helpful

French Baguettes

Reviewed: Sep. 29, 2003
Just made these loaves an hour ago and one of them is already gone! They need a little bit of salt, so next time we're going to salt the egg wash. Thanks Judy Taubert!
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4 users found this review helpful

Chocolate Cupcakes

Reviewed: Nov. 5, 2002
Nice recipe, but I have had better. Not a slam or a flame, just not my family's cup of tea.
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4 users found this review helpful

Chilled Cantaloupe Soup

Reviewed: May 29, 2006
A nice, refreshing pick-me-up drink for those hot summer days!
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3 users found this review helpful

Best Brownies

Reviewed: Oct. 11, 2003
They're alright, but I wouldn't have put the 'Best' title on them. The 1st set were a bit dry. The 2nd were a bit moister after adding an additional egg yolk, but the flavor still didn't stop that chocolate craving. The 3rd batch had 2/3 cup cocoa in it along with some coconut extract and a 1/2 pinch ground cloves and nutmeg to accent the chocolate and was beaten with a whip on our kitchenaid. Now it's a bit better, but still not what I would call 'Best'. imho.
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3 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Oct. 18, 2002
We really didn't like this recipe. It was just average. Not worth using a good tenderloin in. Maybe just a sirloin or round steak.
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3 users found this review helpful

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