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Low Carb Jambalaya

Reviewed: Dec. 24, 2012
I loved this! I saved this recipe for times when I want an interesting low carb meal but happened to use it when I had family members over. I made it exactly according to the recipe but threw in some rice I had cooked separately at the end of the cooking time because of my company. Everybody thought it was delicious! The flavors were complex and balanced. The heat level was noticeable and almost on the edge for those who aren't accustomed to spice; for those of us who are, the heat was perfect - tantalizing, yet did not compete with any other flavors in the dish. I am looking forward to trying this again and I won't change a thing.
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4 users found this review helpful

Coconut Cream Pound Cake

Reviewed: Apr. 27, 2011
This is excellent! I just finished making this, following a few of the suggestions, such as reducing the sugar to 2.5 cups and processing the coconut for the batter. The taste and texture are superb! The sweetness is perfect. I frosted with a coconut/cream cheese frosting from this site and topped with toasted coconut. Decadent!
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2 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Jun. 23, 2010
I was so excited to try this recipe, but unfortunately was disappointed with it. I used blue cheese, almonds (per other reviewers), and then wrapped with bacon before cooking. They actually looked terrific when they were done, but I didn't like the flavors at all. Maybe I am just not enough of a date fan to enjoy this, but the date was overwhelming in my opinion. I noticed that it did taste better once cooled to room temperature, though. Thank you for letting me try this recipe though. I'm glad I finally gave it a try!
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3 users found this review helpful

Mini Pineapple Upside-Down Cakes

Reviewed: Jun. 23, 2010
These were very easy to make. I used the regular size cupcake tins and didn't find the trimming of the pineapple rings to be time-consuming. I stacked several on each other and cut through them together, taking out about 1/3 of the ring to use to piece together the last few. I used 1/2 cherry for each cupcake and it fit perfectly. I let them cool for five minutes as another reviewer suggested and they tipped out very easily. They were a mess, to be sure, but looked cute. I thought they were delicious out of the oven, but didn't hold up well for the next day because they were too soggy by then.
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3 users found this review helpful

Tiramisu II

Reviewed: Sep. 13, 2008
Thanks to all for the reviews. I followed many of them with great success. I used 1 cup strong coffee to 4 Tbsp kahlua. I added 1 Tbsp powdered sugar to the whipped cream mix and used the mixer to whip the cheese into the cream. I folded the (delicious) custard with the (delicious) whipped cream and cheese, which was delicious by the way. :) I made my own ladyfingers from the recipe on this site which I have found to be more flavorful (if less voluminous) than the storebought. When making them, I always spread the batter out, bake, and then cut into bars. It makes it so much easier than piping! That recipe yielded just enough ladyfingers for two layers when layered into a 9" springform pan. (I did not split them in half.) I also waited until the last day to sprinkle on the cocoa and made the tiramisu two days in advance. Since I had turned my ladyfingers upside down and dipped the top third of them in the coffee mix (as opposed to drizzling), I was worried that they might be soggy two days later, but they were not. This received rave reviews! Simply superb. Thank you!
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Aug. 7, 2008
I made this with the 1/3 cup sugar (instead of 1/2) and without any poppy seeds and was told this was the best ever. It was terrific. Thank you. A definite keeper.
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1 user found this review helpful

Pat's Baked Beans

Reviewed: Aug. 3, 2008
Fabulous. I made four double recipes in four crockpots (both 5 and 6 quart) for a large party and they all turned out terrific. I subbed black beans for the garbanzo beans and had only enough for half the molasses amount for each recipe. I started them 7 hours before serving time, taking the lid off the last hour and a half. The different bean colors made a terrific presentation. Thank you. Will use again.
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4 users found this review helpful

Sweet Corn Bread

Reviewed: Aug. 3, 2008
Very good. I used a little extra sugar as others suggested and made these into muffins. A double recipe makes 21 corn muffins when using a level 1/4 cup as a scoop. Mine were ready in 17 minutes. I made over 100 of these for a party and they were well-received and got compliments. Thank you.
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2 users found this review helpful

Wonderful Banana Cake

Reviewed: Jul. 29, 2008
This was superb. I made some changes as recommended by others. I used 3 bananas instead of 2 and added 1/2 cup sour cream and 1 tsp cinnamon. Also, I wanted a layer cake, so I baked two 9" layers at 350 (I preheated) for about 28 minutes. I had made up a batch of Cool Whip/banana pudding mix for the frosting, but when I tasted the crumbs after leveling the layers, I didn't think the Cool Whip would be the best accompaniment. So, I made up a batch of cream cheese frosting (8oz cream cheese, 1/2 cup butter, 3 cups powdered sugar) and used that. My husband, who was all ready for the Cool Whip version, agreed after he ate it that the cream cheese version was absolutely perfect and the cake simply couldn't be any better. I made it the night before and it was perfectly moist - but not at all mushy or wet - when served the next evening. Thanks so much. I will use this again!
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3 users found this review helpful

Garden Pasta Salad

Reviewed: Jul. 18, 2008
This was easy and tasty. I made as directed, except forgot the onions and parmesan - oops. I also only used 1/2 the called for amount for dressing. 1/2 the dressing is the right amount, as others have indicated. I made the recipe one hour in advance and when we ate it, it had a great taste (wasn't too overwhelming with the dressing). I had purposely made extra so we had leftovers and enjoyed it the next day as well. 27 hours later, the veggies were still crunchy and the pasta was still the appropriate texture, so you can definitely make it in advance, but you will need to refresh it with more dressing because the next day the dressing flavor was much less discernible.
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2 users found this review helpful

Alyson's Broccoli Salad

Reviewed: May 30, 2008
This was terrific. I used 2-1/2 Tbsp of white wine vinegar and a 1/4 cup of sugar per one cup mayo for the dressing, and kept everything else in the recipe the same. I saved my crumbled bacon until serving time, which was a great tip because it gave it a nice texture. I blanched my broccoli for one minute to soften it a bit because I didn't get to make this a full day in advance as many reviewers suggested. Next time, I may experiment with making it in advance and leaving it raw, even though it was a very nice texture (softened but still crunchy) having been blanched. I also plan to try using red grapes instead of the golden raisins I used. (They were terrific, though.) I loved this and so did everyone else who tasted it. I would wholeheartedly recommend and will definitely make again.
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1 user found this review helpful

Fresh Pear Pie

Reviewed: May 16, 2008
I made this as written except didn't use the lemon zest. This was terrific. Keep in mind, with a 9" plate five cups of fruit does not make a mounded pie. If you like that, you'll need to make adjustments. I personally like a "flat" pie because sometimes mounded seems like too much fruit. Anyway, the flavors were fantastic. Got great reviews. Thank you. Will definitely use again.
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1 user found this review helpful

Triple Berry Crisp

Reviewed: May 16, 2008
I used 7 cups of thawed/drained frozen mixed berries, and reduced the butter to 1 cup, and then followed the rest of the recipe as written. First, I can't imagine using much less fruit. Any less would be too much of the crisp (delicious in it's own right, but would be imbalanced with the fruit amount). As others stated, you can get by with the 1 cup of butter. I don't think it would be ruined with using 1-1/2 cups, just may change the texture a little and taste a little richer. Whichever you prefer depends on your love or hate of butter. With 1 cup, the crisp still held together. I probably would continue using the 1 cup (or possibly splurge with 1-1/4) just because it works, tastes great, and cuts out some calories/fat. Definitely use your food processor to cut the butter into the dry mix! It's so much easier than by hand. The end product was good, I wouldn't say the best I've ever had. I think fresh fruit may be better than frozen, but the frozen technically works fine. I liked the crisp part (very good with ice cream), and it is true that it forms kind of an oatmeal bar when you let it cool and solidify.
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3 users found this review helpful

Grilled Peanut Butter and Jelly Sandwich

Reviewed: Apr. 15, 2008
Very tasty and different from the usual.
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1 user found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Apr. 12, 2008
The first time I made this recipe, I made the mistake of stirring as the temperature increased. Also, I took the mixture off at 285 degrees even though it hadn't reached the right color. (I thought I tested my thermometer correctly!) It was a mess - the butter separated and none of it set up. Suffice it to say, I tossed that and decided to try again because I had butter that was going to expire soon anyway and I wanted to get over my phobia of making toffee! I am glad I did because the next try worked like a charm. I followed the instructions this time (I know, I sound ridiculous!) by not stirring at all once the butter melted. Then I didn't pay attention to the thermometer reading and just waited for the dark amber colored. It worked brilliantly. Everyone loved it and now I am no longer terrified of making toffee!
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24 users found this review helpful

Cream Cheese Pound Cake I

Reviewed: Apr. 8, 2008
This recipe makes a beautiful pound cake! I read all of the reviews/suggestions at least twice and incorporated many of them into my attempt and I am very happy with the results. It's lovely and everyone loves it! I used 2.5 cups of sugar as many people recommended. My husband said the sweetness and moisture level was exactly right. I used all-purpose flour instead of cake flour and subtracted a total of 6TB from the 3 cups, as per the conversion others gave (thank you!). I decreased the almond extract to 1/2 tsp and added an extra 1/2 tsp of vanilla (total of 1-1/2 tsp). I creamed the butter, cream cheese, sugar for five minutes on medium/medium high on the Kitchen Aid stand mixer and it ended up a soft off-white color (like the color of Bisquick). The batter was beautiful indeed, as someone else mentioned. I divided and baked in two 9x5 loaf pans for one hour and 10 minutes at 325 and my cakes were perfectly done. The cakes did not actually "fall", but the delicious crusty top that had arched up during baking caved back down after removing from the oven to a flat level - so the side profile of the cake was rectangular, not arched on top. No harm at all. This recipe is a winner. I can't wait to try lemon extract and various flavored icings! Thank you!
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288 users found this review helpful

Peanut Butter Bars I

Reviewed: Apr. 6, 2008
Worked really well! Everyone thought this was absolutely delish, so for all the great reviews and how unbelievably easy it is, it gets five starts. I only had 1 cup of graham cracker crumbs, so I subbed 1 cup of corn flakes (processed to fine crumbs). I also used milk chocolate chips. People said it tasted like a peanut butter cup with a crispy texture. Thanks so much! I'll definitely make this in the future. It is popular, yummy, and fast!
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1 user found this review helpful

Onion Tart

Reviewed: Apr. 3, 2008
I made this tart for two people - both of whom had never eaten an onion tart. Each said it tasted good and wasn't too onion-y as one might expect from eating a bunch of onions in a pie crust. (Even my three-year-old ate a sizeable piece of this.) One commented that he might like to have more bacon in the recipe (but that might be because was was inclined toward more meat in a dish). As for the recipe, I was concerned that there wasn't enough egg (I think I was expecting something more quiche-like), but in the end, everything seemed to go together quite well - meaning this recipe works. If you like onion tart, I think this recipe will suit you.
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22 users found this review helpful

Baked Ziti I

Reviewed: Mar. 21, 2008
I've made this a couple of times and it is always well received.
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1 user found this review helpful

Almond Crunch

Reviewed: Dec. 20, 2007
This is terrific - my kids' favorite out of everything I've made so far this holiday season (quickbreads, cookies, rocky road). It wasn't hard at all, and didn't take very much time to get to the correct temperature. Thank you all who made suggestions... I followed the suggestion about hanging the foil over the side of the pan so you can hold onto it, and the one about using Reynold's Release. They were both great. I think I'll be making more of this tomorrow!! Thank you for the recipe!!
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2 users found this review helpful

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