SEY1 Recipe Reviews (Pg. 6) - Allrecipes.com (18729982)

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Crab Spread I

Reviewed: Aug. 27, 2004
This is always a big hit when I make it. I have found that using the whipped cream cheese in the tub gives it a nice consistency. I've also tried using the non-whipped, tub style for some added flavor. The onion and chive is especially good, but I like to whip it with my electric mixer first to make the consistency a little lighter and easier to spread.
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28 users found this review helpful

Buttermilk Pancakes II

Reviewed: Aug. 15, 2004
I also "made" buttermilk with regular milk and vinegar because I didn't have any buttermilk on hand and this was a last minute meal. They were delicious! Best pancakes we've ever made. After making them for the second time, however, I found that they are much fluffier if you leave out the extra 1/2 cup of milk.
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4 users found this review helpful

Butter Cake

Reviewed: Aug. 5, 2004
I have to agree with some of the other reviewers that this cake has a bit of a flour taste to it. I gave it four stars because I think it would be a great base to experiment with. I would like to try adding spices and a streusel topping to serve as a coffee cake. The blueberries the author suggested might be good as well.
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0 users found this review helpful

Pastry Cream

Reviewed: Aug. 5, 2004
This is so delicious. It puts vanilla pudding to shame! I made it as a filling for a cake, but ended up serving it by itself instead. It has a wonderful, velvety texture. The directions say you may strain it for a smoother cream, but that wasn't necessary. Be patient adding the hot milk to the eggs and you won't have any lumps. I only wish I had listened to some of the other reviewers and made a double batch!
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9 users found this review helpful
Photo by SEY1

Satiny Chocolate Glaze

Reviewed: Jul. 5, 2004
This is excellent on my new favorite cake, Hershey's Best Chocolate Cake (on this site). Using this glaze makes a fast, easy and impressive dessert when the cake is baked in a bundt pan. My husband remarked that it tasted just like a Hostess cupcake without the filling! It made me laugh, but I have to agree!
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1 user found this review helpful

Strawberry Sauce Chicken

Reviewed: Jun. 25, 2004
My sister-in-law made this for a family birthday party. The presentation was beautiful, but the taste was very unappealing. My daughter liked the strawberries, but wouldn't touch the chicken. Out of all the guests at the party, the only person who finished their serving was my sister-in-law. I wouldn't make this.
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7 users found this review helpful

Chocolate Cheese Frosting

Reviewed: Jun. 22, 2004
Fantastic! I didn't add the cinnamon and I used cold coffee in place of milk to thin the frosting a little at a time. I used it between the layers of Hershey's Best Chocolate Cake (on this site) and frosted the outside with the chocolate frosting from that same recipe. It was a big hit for Father's Day! Like having chocolate cake, fudge and cheesecake all at the same time!
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2 users found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Jun. 18, 2004
This was fantastic! I used this recipe to marinate bone-in chicken breasts for about 2 1/2 hours. Then I prepared them using the Easy Shake and Bake Chicken recipe from this website, changing the spices a bit to blend well with the flavors of the marinade. Better than any take-out chicken by far.
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0 users found this review helpful

Angel Chicken Pasta

Reviewed: Jun. 11, 2004
This was great! I doubled the sauce ingredients except for the butter, which I thought might make it too greasy, and only added one packet of salad dressing mix. I also sliced the chicken into thin strips and prepared the whole meal on the stovetop instead of in the oven. It smelled so good while it was cooking!! I will certainly make this again!!
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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jun. 1, 2004
We loved this recipe! I did make one change, however. I realized just as I was putting all of the ingredients together that I had purchased one can of cream of chicken soup and one can of cream of mushroom soup. I went ahead and made it anyway and it was fabulous! Before I added the biscuits to the top I used two forks to tear the chicken breasts into smaller pieces. That made it easier to spoon chicken and sauce over the biscuits. Even on a warm, spring day, it was a great, easy meal. Since I wrote this review, I have made this dish again, substituting dollops of cornbread batter for the biscuits. We liked it even better! Next time I'm going to try stuffing. The possibilities are endless!
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2 users found this review helpful

Barbecued Beef

Reviewed: May 28, 2004
This recipe is perfect. I wouldn't change a thing. I was very surprised that another reviewer referred to this dish as bland. It's not bland at all! I would make the sauce by itself to use on other things because it is so good. I'm going to try this recipe again with a pork roast next time.
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2 users found this review helpful

Chicken Enchiladas II

Reviewed: May 26, 2004
This was very easy to make and tasted good. I left the chiles out of the sauce because they are too spicy for the kids and I, but I added them to the top (over the cheese)of several enchiladas for my husband. I also used cream of chicken soup instead of cream of mushroom because I thought it sounded more appealing.
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1 user found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: May 24, 2004
I have been making this same recipe for years with one exception. I make them with mini red skinned potatoes. Here's how: cut the mini potatoes in half length-wise, toss in a bowl with a few tablespoons of olive oil to coat and bake them at 425 degrees, cut side down for about 25 minutes. After they have cooled for about 10 minutes you can scoop out the flesh with a mellon baller. Then follow the rest of the steps of this recipe. Using the mini potatoes is faster than larger ones (use as many mini potatoes as you think it would take to equal four large potatoes, usually about 12 for the size I buy)because they bake so fast and they make perfect sized finger foods. Great for a barbeque when none of the other food requires a fork! No matter how many of these I make I never have leftovers!
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866 users found this review helpful

Awesome Roast Beef

Reviewed: May 23, 2004
We really enjoyed this recipe. It tastes just like the pot roast I make on the stove top, but was more convenient because I put it together in the morning and then didn't have to think about it until dinner time. I added carrots and potatoes about an hour after I added the meat, and they came out perfectly cooked, not mushy at all. The gravy was a little thin, so I poured it in a sauce pan and thickened it on the stove top with a little cornstarch and water. There were no left-overs in this house!
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3 users found this review helpful

Beef Burgundy III

Reviewed: May 23, 2004
My husband liked this recipe better than I did. It was just ok, in my opinion. First of all, I thought it smelled awful while it was cooking. I like wine, but the over-powering smell of the wine cooking really turned me off before I had ever tasted it. I did end up doubling the sauce after the first hour. Even simmering on low with the lid on, the sauce just seemed to be cooking away, and I was left with glazed meat instead of meat and sauce. I think this dish is an aquired taste.
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: May 17, 2004
I made this over the weekend and everyone really liked it. I did play around with the spices a bit to suit my family's taste. I also increased the oven temperature to 275 degrees. I was glad I did, because my chickens had just reached 180 degrees internal temperature at the end of 5 1/2 hours of cooking. The one change I would make to this recipe is to add a small amount of brown sugar to the rub. That would give the skin the "stickiness" that the recipe implies.
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3 users found this review helpful

Buttermilk Chocolate Cake with Fudge Icing

Reviewed: May 6, 2004
I've never made the cake, but I have made the fudge icing and used it on other cakes. It is delicious and truly tastes like fudge. I would caution, however, that you do not beat it for the full 3 minutes if you intend to pour it over your cake (I like it poured over bundt cake). It will not flow down the sides but rather sit on the top in more of a clump. Stop beating when it looks a little thinner than what you want because it will set very fast.
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109 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Apr. 29, 2004
I made this cake for a birthday and everyone loved it. It is incredibly sweet and chocolately. I made three 8 inch layers, which I had to bake in shifts because I only have two 8 inch pans. I learned my lesson (should have listened to another reviewer) when I tried to get the first two layers out of the pans. I used the grease and flour method, and they stuck in the pans terribly and had to be pieced back together somewhat. For the last layer I used non-stick spray and a wax paper circle in the bottom of the pan. It popped out in one piece and looked perfect. The whole cake looked great once it was frosted and you couldn't tell the layers had broken somewhat. I also found it necessary to double the recipe for the frosting. I would never have had enough to frost the top, sides, and in between the layers. A single batch would suffice if you made the sheet cake, however.
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1 user found this review helpful

Meatloaf with Sour Cream Sauce

Reviewed: Apr. 24, 2004
This was the best meatloaf I have ever made, but I did make a few changes. First of all, I didn't use dip, I used a half cup sour cream and added a packet of beefy onion soup mix. Also, I made my own gravy because my family prefers beef gravy. It was very moist and flavorful and I will be making it again tomorrow.
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72 users found this review helpful

Buffalo Chicken Fingers

Reviewed: Apr. 23, 2004
I made these for dinner last night and everyone really liked them. I substituted ground chipotle for the cayenne because we like the smokier flavor. They were a big hit!
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0 users found this review helpful

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