ralloyd Recipe Reviews (Pg. 1) - Allrecipes.com (1866074)

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7-Up® Biscuits

Reviewed: Jul. 1, 2015
Theses were a very good alternative to traditional biscuits (which I make every weekend for breakfast). They are non traditional in the fact that the soda has sugar which is not part of a traditional biscuit. They are very light and nice with butter and jam. I also have added grated cheddar before putting in a muffin tin and then right when they come out of the over I brush liberally with melted butter that has been simmered with a couple of smashed cloves of garlic. Taste just like those you get at a famous seafood chain. Yum!
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Easy Batter Fruit Cobbler

Reviewed: Jul. 26, 2014
Easiest dessert recipe ever! This is exactly what a fruit cobbler should taste and look like - soft, cake like batter with browned edges that bakes up around the fruit. Only change I make is to reduce butter to 3TBL and add 1/2 t vanilla to the batter. I've used just about every fruit - frozen and fresh - out there and it always turns out perfectly. I always have a bag or two of frozen berries so I'm always prepared to make a last minute dessert.
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1 user found this review helpful

Banana Pudding IV

Reviewed: May 27, 2013
I have been making this for years and it never fails to get rave reviews. I have tried it with all low fat/low sugar ingredients and you can't taste the difference. Now that DH and I are empty nesters, I make a half recipe and it too turns out wonderful. Couple of tricks I've learned to ramp it up a notch are - 1) I slice the bananas and then squeeze some fresh lemon juice over them and toss. This not only helps keep them from turning brown but serves to cut the sweetness slightly and 2) I don't like the artificial banana flavor in the instant banana pudding so to bump up the banana flavor I take one (or two) bananas, slightly mash them and then nuke them on high for 20 sec stirring after 10sec. I then stir in a squeeze of lemon and mash them really well and add to the mixture before stirring in the whipped cream. The microwave really softens the banana and causes it to release it's juice really adding to the flavor. Try it next time and see what you think...
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20 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 20, 2012
Yum, Yum, Yum! I could eat this stuff all by itself. I followed the recipe exactly except I used 1.5 cups of p.sugar instead of 2. Placed it in the fridge for about 20 min to firm up and then piped it on Pumpkin Ginger cupcakes. Big hit at the office and everyone raved about the frosting as well as the cupcakes.
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1 user found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Oct. 20, 2012
These were a big hit at the office. I substituted nutmeg for allspice and omitted the crys. ginger because I didn't have either on hand and they turned out perfect! Used Cream Cheese II icing which was so yummy on these. I'll be making these again and again.
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J.P.'s Big Daddy Biscuits

Reviewed: Aug. 17, 2011
This is a good basic biscuit recipe minus the sugar - adding sugar makes a biscuit a scone. I've been making biscuits every AM for 30+ years and I've found that it's really the techniques that make a good biscuit. Here's are my tried and true tips - 1)COLD, COLD, COLD ingredients and HOT, HOT, HOT oven (450 or 500) 2) After adding the milk, stir just until it mostly comes together. DO NOT KNEAD! Just turn the dough out and pat it into the thickness you desire. Overworking makes a very tough biscuit 3) Use a sharp biscuit cutter and don't twist it as you cut. This seals the edges and doesn't allow the biscuits to rise as much. Try to avoid using an improvised cutter as the edges may not be sharp enough. 4) I bake mine in a cast iron skillet with lots of melted butter. I throw a couple of TBL of butter in the skillet and place in the oven while it's pre-heating just until melted (not browned). I then place the biscuit top side done in the butter and flip it so the whole thing is covered. 5) Place biscuits so they're touching for high risers that are not browned on the sides, or slightly apart for less of a rise but browned sides. 12 min at 450 will yield a very tender, moist biscuit with the perfect little crunch on top and bottom. Yummmm.
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222 users found this review helpful

Hawaiian Chicken Kabobs

Reviewed: Jun. 30, 2011
Tripled the recipe and used it to marinade 24 boneless, skinless breasts overnight. We grilled them for the dinner for the local Ronald McDonald House and served along with Pineapple Rice, Sweet and Sour Green beans and Fruit Salad. The guests loved them! I didn't add any pineapple as I had it in the Rice (along with peppers and onions) but I did make extra marinade and thickened it to brush on the breasts right before they were done and to serve along side. It smelled divine! Used fresh ginger and garlic. There were 3 families there from outside the states (Guatemala, Belize, and Ecuador) and they were particularly happy with the meal (the usual lasagna and spaghetti really aren't their cup of tea). Will definitely make again!
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1 user found this review helpful

Cream Cheese Pound Cake III

Reviewed: Jun. 30, 2011
One of the absolute best cakes I've ever made! I followed the recipe ingredients and measurements exactly but used cake flour and added about a teaspoon or two of fresh lemon zest along with the teasp of vanilla. I think it turned out so well because I beat the h*** out of the butter and cream cheese until it was really light and then added the sugar very slowly and then beat until it was very fluffy. Lemon flavor was very subtle but enough to help balance out the sweetness. I served it with vanilla ice cream and the Fruit Salad Dressing on this site that I thickened to almost a custard consistency. Served it at the dinner we did for Ronald McDonald House and it was gone quickly. I will definitely make it again... Soon!
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10 users found this review helpful

Wacky Cake VIII

Reviewed: Jan. 31, 2011
Delicious! Made a single layer heart shaped cake with PB icing. Hubby loved it. Next time maybe more chocolate or 1/2 coffee to enhance the chocolate flavor.
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Fluffy Peanut Butter Frosting

Reviewed: Jan. 31, 2011
Perfect as is. Extremely fluffy and very easy to spread. I don't understand how anyone can find it too stiff. I beat the heck out of SOFT butter and room temp low sugar PB with the whisk attachment until it's fluffy and the add the POWDERED sugar 1/2 cup at a time. After the first cup, add a TBL of milk or cream. Keep adding powdered sugar and cream until it reaches the consistency you want. You can add/subtract PB and sugar according to your taste. No way this can fail IF you follow the recipe as written. If you substitute margarine then don't expect it to turn out well and certainly don't rate it based on your mistake! And don't even think about trying granulated sugar! You'll have gritty frosting for sure.
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1 user found this review helpful

Cola Pot Roast I

Reviewed: Jan. 21, 2011
Let me preface this by saying that I am NOT a fan of pot roast - at all! Hubby is tho, so I gave this a try and was blown away by how good it was!! I didn't make any changes except I did add about a TBL of W.shire sauce (probably didn't make a difference). I did brown the roast and then put it in the slow cooker and poured the sauce over it. Set it on low and let it go for 8 hrs. It did worry me when DH came home and said "mmm smells like spaghetti" but it definitely did not taste like it. It came out perfect! The sauce was not too sweet at all and had a nice tang to it - almost sweet/sour but not quite. Dh made an open face sandwich the next day for lunch and loved it. This will definitely be made and shared again! UPDATED: I have made this several times now and have landed on my fav. modifications. 1)Heat 2 TBL oil in dutch oven and while it's heating, add 3 or 4 whole, peeled cloves of garlic. Remove when they start to brown This replaces the garlic salt. 2)Salt, pepper and flour the roast before browning. Remove meat and place in crockpot. I omitted the rest of the salt. 3) De-glaze dutch oven with about 1/3 cup good red wine making sure to scrap up the bits on the bottom. Pour over the meat. 4) In the same dutch oven, mix your tomatoes, spag. sauce seasoning, cola and veggies. Pour over meat and set crockpot on low for about 7 hours or high for about 5. 5) During last hour, add baby carrots and new potatoes if desired. This is now a fav of our family!!
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21 users found this review helpful

Banana Crumb Muffins

Reviewed: Jan. 9, 2011
My these were sure yummy! I used oil instead of butter and added some toasted chopped pecans but that was the only change and they were fantastic! I tried a second batch and added some coconut and lowered the amt of sugar. Added some coconut to the topping and it was also delish! Definite keeper!!
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5 users found this review helpful

Donna's 123 Sausage Balls

Reviewed: Nov. 26, 2010
This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go.
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56 users found this review helpful

Lemon Cranberry Muffins

Reviewed: Nov. 24, 2010
Oh my are these yummy! I've tried these twice - once with dried cranberries and once with fresh. The fresh are by FAR better than the dried. I used orange instead of lemon by substituting the zest and juice of one large orange and the flavor was perfect! One tip I learned was to lightly dust the cranberries (or any berry you're added to a batter) with four so they don't sink to the bottom. The toasted almonds make this even better! Yummmm
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2 users found this review helpful

Strawberry Chantilly

Reviewed: Jul. 2, 2010
I've made this dessert for years and it's always a hit. Like others, I use less sugar and always use frozen berries that have been thawed. I also use pecans instead of walnuts and sprinkle some of the crumb mixture on top. Yummmy!
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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: Apr. 21, 2010
This is the HERSHEY's PERFECTLY CHOCOLATE, CHOCOLATE CAKE recipe that has been on the back of their cocoa power for YEARS!!!!! And on their website. Even the verbiage in the directions is identical!! That aside, the cake is a very good one. I didn't try the frosting recipe but used the Hershey One Bowl Buttercream frosting instead. I'm just surprised to see it here without credit being give to Hershey.....,
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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Apr. 5, 2010
What a winner! Only change I made was to use celery seed instead of poppy and only used half the oil. Just yummy! Great on pulled pork Bar-B-Q sandwiches.
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0 users found this review helpful

Butter Icing for Cookies

Reviewed: Apr. 5, 2010
Perfect cookie icing! Followed the easy directions except I didn't have cream so I used 1% milk and it turned out great! Dried hard on the surface but remained creamy inside. I even tried it with almond extract on some butter cookies and my family went nuts!
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Sausage Balls

Reviewed: Nov. 30, 2008
I think these are a staple is southern households. Growing up, my mom kept a couple dozen in the freezer at all times and I do the same. I use the original recipe which is 3-2-1 - 3 cups Bisquick, 2 cups grated cheddar and 1 lb. sausage. I've found that Jimmy Dean hot pork sausage makes the best but you can also use Rudy Farms or Bob Evans. Just make sure you use the bulk breakfast sausage. Also - the only way I've found to really mix these well is to roll up your sleeves and do it by hand. Keep mixing until all the baking mix is incorporated. It's even easier if you have the sausage at room temp. I find that I bake mine any where from 15 to 20 min depending how big I make them. However you make them, they are best warm. My daughter introduced us to dipping them in maple syrup - Taste just like a pancake and sausage breakfast!
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11 users found this review helpful

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