ANGELGIRL94 Recipe Reviews (Pg. 1) - Allrecipes.com (18818891)

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Spicy Refrigerator Dill Pickles

Reviewed: Jun. 7, 2015
I couldn't even wait a day to try these pickles. For my taste, dill pickles are too sour and bread and butter pickles are too sweet. These pickles are the perfect combination of both. I used the full amount of sugar called for and as much dill as I had which was about two tablespoons fresh chopped and two tablespoons dried. I also added about a tablespoon of dried habanero and cayenne flakes for a little kick. I had small pickling cucumbers so I cut them in half and divided them among two quart size jars and put four crushed garlic cloves in each. I then filled both jars with the pickling brine. Even after one day in the fridge they were outstanding! I'm through with store bought pickles. These pickles are easy to make and easy to adjust to your own taste.
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Sugar Coated Pecans

Reviewed: Oct. 23, 2014
I've never been a big fan of pecans until I found this recipe. These pecan are absolutely wonderful and so easy to make! I used vanilla instead of water along with one egg white,4 cups pecan halves, 1 teaspoon salt, 1 cup sugar, and 1 1/2 teaspoons cinnamon. Other members may have complained about the salt content but one teaspoon was perfect for me. It gave the pecans a buttery flavor and I love sweet and salty together. I will be making these often.
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4 users found this review helpful
Photo by ANGELGIRL94

Coco-Cola Cake II

Reviewed: Oct. 10, 2013
Delicious!! I used 1/2 cup butter and 1/2 cup vegetable oil and left out the marshmallow(didn't have any). It made a beautifully moist chocolate cake with a hint of caramel. Will definitely make this again.
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1 user found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Jan. 26, 2013
Great pie! I doubled the cornstarch,omitted the flour then added an extra 1/2 cup of milk. I must be a bigger chocoholic than I thought because I found the filling to be a little bland with just two ounces of unsweetened chocolate so I added 1/2 cup of bittersweet chocolate chips. The leftover egg whites became a mile high meringue on top. It's taking everything in me not to devour another piece.
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2 users found this review helpful
Photo by ANGELGIRL94

Buttermilk Pie IV

Reviewed: Nov. 2, 2012
Delicious! I only used 1 1/2 cups of sugar and it was plenty sweet. I used twice a much vanilla because I love the flavor. The sugar carmelized and gave the pie a slight caramel flavor that I absolutely loved. I wouldn't make this pie with anything but whole buttermilk. Will gladly make this pie again.
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4 users found this review helpful
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Chocolate Covered Strawberries

Reviewed: Sep. 21, 2012
Used the biggest, sweetest strawberries I could find and dipped them in dark chocolate. Then, I rolled them in sliced almonds, toffee chips, or pecans. Delish! Everyone loved them.
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4 users found this review helpful
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Chocolate Peanut Butter Cups

Reviewed: Aug. 29, 2012
Delish! I used a standard size muffin tin and liners and made about six large peanut butter cups. I only added 1/4 cup confectioners' sugar to the peanut butter filling because I really wanted to taste the peanuts and it was plenty sweet. I took huge dollops of peanut butter and encased them in extra thick layers of milk chocolate. You won't find peanut butter cups this good in any grocery store.
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4 users found this review helpful
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Old Fashioned Strawberry Pie

Reviewed: Jul. 8, 2012
Excellent pie! I usually avoid strawberries, fresh or frozen, because I find the tartness a little overwhelming. I followed the recipe using fresh strawberries and refrigerated pie crusts and it turned out fantastic. I baked it at a lower temperature for a longer time to prevent it from browning too fast, 325 degrees for 1 hour. The filling set up perfectly, not runny at all. It had just the right sweetness and you could really taste the strawberries. Will be baking this pie again!
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10 users found this review helpful
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Fudge Truffle Cheesecake

Reviewed: Feb. 1, 2012
Rich, creamy, and delicious. I used 2 1/2 cups of semisweet chocolate chips because I wanted it extra dark and chocolatey. Instead of using vanilla wafers, I prepared a small box of fudge brownie mix and baked it in the pan for the crust. I set a pan of water on the bottom rack in the oven and the cheesecake baked perfectly with no cracks. It's incredibly rich so a little slice will do ya! This is without question one of the best cheesecakes I've tried.
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7 users found this review helpful
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Pumpkin Whoopie Pies

Reviewed: Nov. 19, 2011
I used a large ice cream scoop to drop the dough and they came out big, soft, fluffy, moist and delicious. For the filling, I mixed shortening with powdered sugar, vanilla extract, water, and marshmallow creme. It made the creamiest frosting/filling I've ever tasted and was a perfect compliment to the cookies. Great recipe! These will be a permenant part of my holiday baking.
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1 user found this review helpful
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Cherry-Blueberry Pie

Reviewed: Nov. 17, 2011
I started out making cherry pie but ran out of cherries so I added some blueberries I had on hand. The result was one scrumptious pie! What a delicious accident!
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Grandma's Chocolate Pudding

Reviewed: Oct. 19, 2011
Very rich, very creamy, and very good. I used one 12oz can evaporated milk and one cup strong black coffee. I also increased the cocoa to 3/4 cup and used splenda because I'm trying to cut back on sugar. It worked perfectly. When this batch is gone I'll be making another.
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2 users found this review helpful
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Cherry Pie III

Reviewed: Aug. 28, 2011
Good pie! I used three 12oz packages frozen dark sweet cherries and reduced the amount of sugar to 3/4 cup. Added a little lemon juice and cinnamon to the filling and baked it in a refrigerated pie crust. After it cooled, it sliced very neatly and did not run. This was my first cherry pie and it won't be my last.
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7 users found this review helpful
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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Jul. 1, 2011
Great pie! I usually adjust the amount of sugar depending in the sweetness of the peaches. I don't find the cinnamon and nutmeg overpowering as other reviewers have stated. In fact, I use a whole teaspoon of cinnamon and 1/2 teaspoon nutmeg. I'll be making this pie all summer long.
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9 users found this review helpful
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Blueberry Pie

Reviewed: Jun. 13, 2011
My first blueberry pie and it turned out wonderful! I followed the instructions almost to the letter. The only changed I made were using one whole cup of sugar instead of 3/4 cup and I added an extra tablespoon of cornstarch. Making pie crust from scratch isn't my thing so I used two refrigerated crusts. I tried to wait for the pie to cool and thicken before cutting it but failed miserably. Even warm and runny it was still excellent.
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Rich and Creamy Tomato Basil Soup

Reviewed: May 14, 2011
This soup is restaurant quality even with the changes I made. Tomatoes on the vine and fresh basil are a little pricey where I live so I decided to buy fresh basil and use three 15oz cans crushed tomatoes. I completely forgot the tomato juice but I think the juice from the canned tomatoes worked just fine. I sauteed chopped sweet onion and minced garlic in about a tablespoon of olive oil before adding the tomatoes. I used half and half instead of cream and only used 1/4 cup butter. I also added a couple of teaspoons sugar because the soup was a little acidic and a teaspoon of red pepper flakes for spice. I had soup and sandwiches for lunch all week long and loved it. I'll be making another pot of soup on Monday.
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6 users found this review helpful
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Bill Clinton's Lemon Chess Pie

Reviewed: Mar. 17, 2011
Very good pie. I used the zest of one large lemon and substituted lemon oil and extract for the rest. I used half and half instead of milk for a richer taste and 1/3 cup lemon juice. I know chess pies are meant to be sweet but 2 cups of sugar would have made this pie way too sweet for my taste so I only used 1 1/2 cups and it was perfect. This recipe makes a lot of filling. I used a deep dish pie shell and still had some leftover. Will make again.
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5 users found this review helpful
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Sweet Potato Cheesecake

Reviewed: Mar. 6, 2011
Excellent cheesecake! For the crust, I used a combination of graham crackers and vanilla wafers and did not add any additional sugar. Instead, I added a little cinnamon. I used a full cup of sugar in the batter and, like many other members, I added cinnamon, nutmeg, and ginger. I've never made sweet potato anything without these seasonings. To me, it would have been bland without them. I was afraid the pecan topping was going to make the cheesecake too sweet but it was perfect. This recipe goes into my permenant files.
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11 users found this review helpful
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Heavenly White Cake

Reviewed: Nov. 10, 2010
I made two dozen cupcakes for a baby shower using this recipe. They turned out light, moist, and delicious. I added 1/2 cup sour cream to the batter and used 1 1/2 cups buttermilk instead of regular whole milk. Then I beat in half the egg whites and folded in the rest. I also used two teaspoons vanilla bean paste for more vanilla flavor along with one teaspoon almond extract. It was a tasty combination. Great recipe! Next time I'll make a layer cake.
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4 users found this review helpful
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Chocolate Bourbon Pecan Pie

Reviewed: Nov. 10, 2010
I can describe this pie in two words: rich and sinful. I use 1/2 cup of Ghiradelli 60% cacao bittersweet chocolate chips that I sprinkle directly onto the crust then I pour the filling over the chocolate. This recipe make enough filling for one deep dish or two standard pies. This is one pie you will make over and over.
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6 users found this review helpful

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