ROSLYNNY Recipe Reviews (Pg. 1) - Allrecipes.com (18762027)

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Italian Dressing Mix

Reviewed: Apr. 26, 2004
I loved this recipe. When spooning out the seasoning mix, I felt that I couldn't get an even amount of the granulated seasoning and flaky seasoning. The next time I make this, I will separate items like sugar, salt, onion powder, pepper, celery salt from items like basil, oregano, parsley, thyme and spoon 1T of each (granulated and flaky). The great thing about this recipe is it is a versatile Italian season mix. I spooned out this mix into a cold pasta salad, and I spooned some into a homemade pasta sauce. You don't have to use this just for salad dressing. Try it. Experiment with it.
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174 users found this review helpful

Rainbow Pasta Salad I

Reviewed: Apr. 26, 2004
This is a great recipe. I steamed the broccoli florets to make them soft and instead of shredded mozarella cheese, I used fresh mozzarella cheese and cubed them. I added 1/4C of chopped sundried tomatoes packed in oil and drizzled some of the oil into the salad. I used the Italian dressing mix found on this site. The great thing about this salad is that you can easily substitute the ingredients for items you prefer. It tastes better after mixing in the dressing and a little time in the refreigerator. This gives time for the dressing to really sink into the ingredients.
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8 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Apr. 26, 2004
I do not like chocolate cake at all, but I decided to make this cake for a Baby Shower I was hosting. This cake was outstanding. I followed the directions as is and it was moist and dense and had a very nice chocolately taste. Don't be scared if the batter is watery after you add the boiling water (the directions state it will be). I made a 9" double layer cake with chocolate pudding and the icing included with this recipe. For the icing, I cut down the amount of confectioner's sugar by 1/2C and added milk as needed to loosen up the consistency. I refrigerated the icing for about 10-15min before spreading it on the cake. Definitely try this recipe especially if you like a good chocolate cake.
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0 users found this review helpful

Ranch Dressing II

Reviewed: Apr. 26, 2004
For someone who doesn't even like Ranch Dressing, this recipe has changed my mind. It was so good. I didn't change anything to this recipe. Made it as is. Since I was going to mix in into a salad and serve, I didn't add the milk to loosen the consistency. However, when I had left overs and need it to be more "pourable" I added milk as needed (1T at a time) and it did the trick. This dressing is a big hit and would definitely make you STOP buying store bought.
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2 users found this review helpful

Mixed Greens with Pear and Pecan Salad

Reviewed: Apr. 26, 2004
This salad was a nice change from the usual "garden salade or greek salad". I used a pre-bagged mesculun mix, I tossed in the blue cheese crumbles (which I recommend), and I used the "Ranch Dressing II" recipe found on this site. Definitely serve this salad immediately. The ingredients in the salad cause it to wilt a lot quicker than normal. Although I enjoyed this salad, this still doesn't beat out my favorite Spinach and Strawberry salad recipe found on this site.
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8 users found this review helpful

Fruit Dip II

Reviewed: Apr. 26, 2004
SCRUMPTIOULICIOUS! (Is that a word?) I did add 2T of OJ to make the consistency a little more loose, used the strawberry cream cheese as suggested by other reviews and added 8oz of homemade whipped topping (heavy whipping cream and sugar). I, also, added 2 drops of red food dye and added 1t of coconut extract. I served this dip in a chip 'n dip bowl with cantaloupe, apples (be sure to coat your apples with a little lemon juice to prevent them from turning brown) and strawberries. Needless to say, not only was the presentation very colorful, it made a very appetizing and "calorie conscious" appetizer which my guests loved. No one was feeling any guilt eating my fruit 'n dip appetizer. If I could give it more stars, I would.
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3 users found this review helpful

Tuna Confetti Salad

Reviewed: Apr. 26, 2004
I'd like this recipe, however, I didn't feel that it was any more special than any other tuna salad recipe. I would make it again though because it makes a nice presentation.
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6 users found this review helpful

Mini Cheesecakes I

Reviewed: Apr. 21, 2004
I've never made cheesecake and always wanted to. I decided to make the mini ones before I tackle the full size cake. These were so easy. They are best after at least an hour in the refrigerator. They make a great complement to your dessert offerings with different toppings like cherries, blueberrys, or whatever you like.
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2 users found this review helpful

Caramel Filled Chocolate Cookies

Reviewed: Apr. 21, 2004
I made this for a client coming into our office who loves sweets mid-afternoon. I used pecans (because it was in the house). I used Riessen and it was great. I will try the Rollo's next. If you don't tell anyone the surprise filling, they just love the surprise. Will be making this again. They were NOT difficult at all to make.
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1 user found this review helpful

Seven Layer Dip I

Reviewed: Mar. 29, 2004
Dips can't get easier than this to make. A great, rich dip. I cut down the olives to one 3oz can. I also microwaved the dish about a minute to melt the cheese a little. It probably would have been okay to serve at room temperature, but I didn't like the fact that the cheese was unmelted.
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0 users found this review helpful

Chicken Quesadillas

Reviewed: Mar. 29, 2004
I served these as an appetizer at my party. My husband said to me, "Where did you buy these, they're fantastic!" Need I say more. My only comment is I would add 4oz more each of the MOnterrey Jack and the Cheddar cheese. I like my Quesadillas swimming in cheese. Also, instead of folding a tortilla in half, I just spread the mixture on one tortilla and placed another tortilla on top, like a sandwhich. Cut them into triangles and served with salsa and sour cream. I only yielded 3 sandwich like Quesadillas (or I only used up 6 of the 10 I bought.)
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1 user found this review helpful

Chicago Dip

Reviewed: Mar. 29, 2004
This was a good dip. I feel that it had too many onions and it was a little too wet. The next time I make it, I will cut the onions to 1/2C and cut the sour cream and mayonaise to 3/4C each.
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0 users found this review helpful

Buttery Cooked Carrots

Reviewed: Mar. 29, 2004
Of all my dishes at my party, this was the big hit! I chose to substitute the water for OJ as suggested. I also cut up some dill weed for presentation and a tad flavor. Try this recipe. It's easy and a great way to eat carrots.
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Mar. 26, 2004
I have made this recipe without change to the ingredients several times and it's a winner everytime. The flavor is very robust and the balsamic vinegar is wonderful. I usually make the mixture the night before to let the vinegar soak the tomatoes. I also toast the French bread on both sides and then add the tomatoes. I have occasionally substituted the French bread for other breads, but to me, French works the best.
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4 users found this review helpful

Chocolate Trifle

Reviewed: Mar. 26, 2004
I have made this twice. Both times I ran out of the whipped topping so I suggest making at least another 80z more whipped topping. The other layers are enough to make a good 3 layers. This is a chocolate lovers dream dessert and so easy to make. I usually top with sliced almonds or nut topping in addition to the shaved chocolate.
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0 users found this review helpful

Lite Carrot Cake

Reviewed: Mar. 26, 2004
I made this cake last night for my son's 2nd bday. I used all-purpose flour instead of cake flour. I choose to add an xtra 1/2C of carrots as suggested. I also added some more spices: 1/2t of nutmeg, allspice, ginger. I also added 1 small pkg of raisins (I think it's 3oz) and 1C of chopped walnuts. You would have never guessed that this cake was "lite". I topped it off with the "allspice cream cheese frosting" but I used the neufatel cream cheese. Try this one. It's a keeper.
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8 users found this review helpful

Allspice Cream Cheese Frosting

Reviewed: Mar. 26, 2004
I loved the taste of this frosting. My only peeve is that I do not like very sweet frosting. I was very apprehensive to add 4C of conf. sugar. I added the sugar to the mixture 1/2C at a time and I ended stopping at 3 1/2C of conf. sugar. It was plenty sweet for me. The consistency was a tad watery with less sugar at room temperature so I chilled it in the fridge before spreading on my cake. Worked like a charm. Give this a try on the Lite Carrot cake on this site. A winning combination that's sure to please.
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13 users found this review helpful

Deep Dish Brownies

Reviewed: Mar. 26, 2004
I have made this recipe several times and each time they come out just the right moistness and crispness on top, the way I like them. The recipes is so simple. The only change I made was to add walnuts. I use this brownie recipe for the brownie in the chocolate trifle recipe found on this site.
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1 user found this review helpful

Banana Cake VI

Reviewed: Mar. 22, 2004
This was a very tasty banana cake. I love the denseness and the banana flavor. For the icing I cut the sugar down to 3 cups based on the reviews and it was the perfect sweetness. I am not a big icing fan, but I loved this cream cheese icing. I added walnuts.
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1 user found this review helpful

French Green Beans

Reviewed: Mar. 22, 2004
Was absolutely delicious. I used fresh green beans and fresh baby bella mushrooms. I steamed the greens beans first to make them soft. Then I sauted the green beans and mushrooms with 1T of olive oil. I then followed step #2. My dinner guests devoured this side dish.
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4 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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