BEKKAJOJO Recipe Reviews (Pg. 1) - Allrecipes.com (18838584)

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Buffalo Chicken Dip

Reviewed: Jan. 27, 2015
Very good recipe as is, but I tend to make it with the following changes. Use a half cup of Ranch and a half up of Bleu Cheese dressings, and two cans of Sam’s Club chicken (I think they are 14 ounces each). I often mix everything together, and heat in the crock pot or give it a head start in the microwave. Most people seem to prefer tortilla chips to Chicken in a Biscuit crackers; I stopped serving celery sticks since no one seemed to eat them.
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Buffalo Chicken Dip

Reviewed: Jan. 27, 2015
Very good recipe as is, but I tend to make it with the following changes. Use a half cup of Ranch and a half up of Bleu Cheese dressings, and two cans of Sam’s Club chicken (I think they are 14 ounces each). I often mix everything together, and heat in the crock pot or give it a head start in the microwave. Most people seem to prefer tortilla chips to Chicken in a Biscuit crackers; I stopped serving celery sticks since no one seemed to eat them.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Nov. 5, 2014
This is a winner! I make most things from scratch, and take pride in that, but this beats any other chocolate cake that I know! Moist and delicious every single time. It has become a go-to recipe. I add a couple of teaspoons of instant coffee crystals (I am not sure they are needed), and always cover the cake with Satiny Chocolate Glaze by: Ginger found on this site. This recipe can't miss.
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0 users found this review helpful

Banana Muffins II

Reviewed: Oct. 26, 2014
Delicious! Very simple recipe that turned out great! I used a white sugar/brown sugar mix, and added 3/4 cup of chopped walnuts. I was surprised that there was no milk or buttermilk in the recipe, but there was no need for it. Great banana flavor, tender and moist muffin texture. I will definitely make these again!
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Banana Cake VI

Reviewed: Oct. 18, 2014
I have made this several times, and it always comes out great. I do not put the cake in the freezer after baking, because I am afraid of damaging other items stored in there. If it is cold outside, I put the cake in my porch for a while. Despite not following that step, this cake is always moist and delicious. It is a denser cake, due to the bananas--they are a heavy ingredient--but definitely a cake, not a banana bread in a cake pan. I also sometimes have to bake the cake a little longer than directed; just watch your cake.
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Cucumber Tomato Salad

Reviewed: Jul. 15, 2012
I really like this salad, too. It is a classic, old-fashioned salad. It is crisp and refreshing, and the lightly sweetened dressing accents the vegetables nicely. Perfect picnic salad.
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1 user found this review helpful

Chocolate Truffle Cookies

Reviewed: Jan. 13, 2011
Excellent cookie! True chocolate flavor! I am so glad that I tried these when I thought my Christmas cookie plate needed something a bit darker visual effect. Be careful not to over bake, as the soft, fudgey texture is part of what makes these so special. I might try adding a tablespoon of instant coffee with the dry ingredients next time, just to see what happens.
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3 users found this review helpful

Elegant Oyster Soup

Reviewed: Dec. 23, 2009
My boyfriend has been making this soup for a few years now. We both love it! After the first batch, we decided that there was too much butter. He now makes it with half the butter called for. He also likes to sneak in extra oysters when he can. Try this recipe for an excellent Christmas Eve tradition!
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1 user found this review helpful

Peanut Butter Frosting

Reviewed: Mar. 26, 2009
I thought this was very good. I made it according to the recipe. (Please don't mark recipes down when you make a bunch of changes in its preparation.) I thought it did taste like peanut butter cup filling, although maybe not as strongly flavored of peanut butter as those are. I used my frosting over a layer of chocolate ganache over a chocolate cake. People really seemed to like it. This frosting does tint well if you use a lot of paste coloring and stick to primary colors.
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39 users found this review helpful

Southwestern Chicken and Rice Casserole

Reviewed: Jan. 23, 2009
This was great!!! I had mild salsa, so I added some chopped pickled jalapenos. To season the chicken, I used lemon-pepper, cumin, and paprika. This is a do-again recipe for sure.
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0 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 30, 2008
I loved the taste and texture of this pie. I enjoyed the ratio of spices, as sometimes I think that there is a tendency to use too much cinnamon. This will replace the Libby's recipe as my go-to Thanksgiving pumpkin pie recipe.
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Macaroni And Cheese II

Reviewed: Jun. 10, 2008
I thought this was great! I could not tell that this had been made with canned soup when it was finished. I used evaporated milk. I multiplied this recipe by 5 and cooked that amount divided between two Nesco roasters for a crowd of 30 people. (I did add 2 pounds of shredded cheddar cheese when I did this for added cheesiness. The equivelent for a standard recipe would be around 6-8 ounces.) Thanks for a great shortcut recipe!
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7 users found this review helpful

Gourmet Root Beer Float

Reviewed: Jun. 10, 2008
What makes this recipe gourmet? It seems to be the standard recipe that has been around forever.
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25 users found this review helpful

Oysters Rockefeller from USA Weekend

Reviewed: Apr. 10, 2008
I thought this was very good, and gave it five stars because its great taste was produced with such ease of preparation. I use a potato ricer for squeezing my spinach. This would make six servings (as the recipe states) for use as an appetizer, but if using it for a main dish, plan on it serving two or maybe three people.
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11 users found this review helpful

Beef Barley Stew

Reviewed: Oct. 24, 2007
I have to agree...This was fantastic! I made the recipe using venison, and it turned out great. I often am afraid of adding wine to a dish, because it can easily become the dominant flavor. However, not in this recipe. All of the flavors were well balanced. This is a definate do-over.
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2 users found this review helpful

Swedish Meatballs

Reviewed: Apr. 23, 2007
I made these over the weekend. They were fantastic. I made a triple batch, baking the meatballs inthe oven, using the drippings to make the sauce on the stovetop, and kept them warm in the crockpot for a couple of hours while I waited for the company to come. They kept wonderfully for that amount of time, but I wouldn't cook them for much longer than that as the meatballs are so tender they might fall apart if cooked too long. Thanks for the wonderful meal idea.
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1 user found this review helpful

 
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