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Chocolate Fudge Buttercream Frosting

Reviewed: Jun. 2, 2011
Made without alterations and it came out great. The color is not near as dark as the picture, but the texture was smooth and glossy - very easy to work with. Tastes great, perfectly sweetened.
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1 user found this review helpful

Bananas Foster II

Reviewed: May 28, 2011
I used light brown sugar because that's all I had on hand, and used only 2 Tbsp of butter to reduce the fat content a bit. Per other reviews, I did not cook the bananas long, leaving them in the pan only until they were warmed up to prevent mushy bananas. It was wonderful!
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2 users found this review helpful

Biscuit-Topped Chicken Pot Pie

Reviewed: Jun. 1, 2010
Good Recipe. The cream of potato soup really worked out well. We have some lactose intolerant people in my household, so I used 1 cup of skimmed pan drippings from a roasted chicken I made earlier in the week in place of the milk. It didn't turn out as creamy as the picture looks, but the taste was amazing. Leftovers were gone very quickly! Just to make things easier, I prepared all the ingredients needed for the filling in a pan on the stove top until thoroughly heated - about 10 minutes, stirring occasionally. Then, I added the filling to the casserole dish, added the biscuits, and only cooked for 15 minutes in the oven until the biscuits were done. It cut down on the oven time which is a benefit in warmer climates and got it to the kitchen table a little faster.
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12 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Oct. 29, 2008
I have made this pie a few times, and it has become my favorite apple pie recipe. I was a little worried at first because my lattice skills aren't that great, but somehow it all bakes up beautifully each time. The sauce is amazing and adds such a great flavor. I usually don't change anything in the recipe except that I coat the apples with the sauce in a bowl before turning them into the pie shell and topping with the lattice. This one is highly recommended!
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2 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 24, 2008
Great recipe, I'll be making this again and again. And finally, I found a lasagna that doesn't fall apart on a plate but isn't dry either! I read a lot of the reviews before deciding on how I was going to make this for the first time. I made the following changes: 1) used 1 lb of ground beef plus the sausage, 2) added a can crushed tomatoes to the sauce to make it a little heartier 3) substituted red wine for the water (wow did that improve the flavor!) 4) added only 1 1/2 teaspoons of salt to the sauce 5) doubled the Italian Seasoning 6) omitted the fennel (don't like it) 7)used 1 lb of mozzarella cheese 8) added 1/2 teaspoon crushed red pepper flakes 8) cooked the noodles by placing them in hot water for 30 mins (worked well, they turn out perfect) 9) used dried parsley because I didn't have fresh stuff. The two things I wish I'd have known prior to making this: use the deepest dish you can find or you won't fit all the layers, and if you like the white cheezy part of the lasagna, you'll definitely need to double the ingredients for the ricotta cheese mixture. The recipe makes barely enough to fully cover my 9 X 13 dish. Hope this helps! Happy cooking!
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168 users found this review helpful

Quick Italian Vegetable Soup

Reviewed: Jan. 15, 2008
This recipe was great! I made a few changes to suit my taste. Instead of beef bouillon, I used vegetable or chicken stock in the can/box. I also added a full Tablespoon of Italian seasoning, 3 cloves of fresh sliced garlic, and a cup of leftover spaghetti sauce to give a nice tomato base. For a nice variation, I also added frozen italian greenbeans and other veggies. This soup would also be good with beans, rice, meat or pasta added as well. Good on a cold day!
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51 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Dec. 17, 2007
This is a GREAT pie! I messed up the lattice top, but somehow the pie still looked so good once baked with the sauce and smelled even better! Wonderful rich taste and the sauce is heavenly. Here's my only suggestions: Slice your apples extra thin. I used Cortland apples for a nice cooked apple texture without being spongy or too tart. I added 1 tsp cinnamon and 1 tsp of vanilla to the sauce. Don't allow the sauce to cook too long, just get it barely bubbly. Dunk sliced apples in sauce, remove from sauce with slotted spoon and mound into pie crust. I used a 9" glass pie plate and I had three small overflow drips (put a pan on the rack below to catch). I added my apples to the sauce before baking and poured the extra sauce on top the lattice which made this amazing slightly crispy lattice crust. My boyfriend literally finished his piece in 4 bites! I'm making this pie again for Christmas.
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3 users found this review helpful

Blueberry Coffee Cake III

Reviewed: Jan. 29, 2006
This cake was very tasty. The first time I made the mistake of using baking soda instead of baking powder... bad results! The second time I made this, I got it right and the results were terrific. I used fresh blueberries, and I increased the milk slightly to make the batter more managable as it was very thick. The addition didn't have an effect on the final product. I will try this without the nuts, since my family doesn't care for the pecans. This can be made in a springform pan or regular pan with great results. I'll definately make this again.
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Old Fashioned Apple Dumplings

Reviewed: Jan. 23, 2006
I made this recipe for Sunday dinner at a friend's house and, they were a hit! Everyone loved the sauce especially with ice cream. I used the 'best ever pie crust' recipe from this site. Very filling and very good!
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Best Ever Pie Crust

Reviewed: Jan. 23, 2006
An easy and great recipe. I doubled this recipe to make "Old Fashioned Apple Dumplings" (recipe is on this site). Everyone loved them! The only change that I would recommend is to cut back on the water especially if you've doubled the batch to make two crusts. Happy Baking!
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Lemon Filling

Reviewed: Feb. 8, 2004
Although this filling was light and tasty, there were some problems. I ended up with about twice the filling needed for my layer cake. I followed the directions exactly and ended up with a cake that fell apart because the filling was just too wet- it was more like runny pudding. Alone, the filing seemed good, but it did not pair well with my 'Betty Crocker' lemon cake. It made the cake way too sweet (not something that I usually have a problem with since I love sweet stuff!) Finally, I decided to go with canned icing (Betty Crocker homestyle lemon), which tasted REALLY bad with this filling. Some of the icing actually fell off around the edge because the filling was just too moist. A better suggestion- my left over filling made a great fruit dip!
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1 user found this review helpful

 
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