ROSEP47 Recipe Reviews (Pg. 1) - Allrecipes.com (18872154)

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Amazing Chocolate Quinoa Cake!

Reviewed: Feb. 17, 2015
I made this according to the recipe. The first impression was so awful I thought I was going to have to toss it, but after it sat for a few hours some sort of miracle happened, and I have to admit it's exceptionally good, and I don't mean just as a "healthier" version of chocolate cake. Of course, if you're looking for diet food, this isn't it, but if you're going to load up with sugar and fat, you might as well include a healthier carb if it's this wonderful. I frosted it with a simple ganache made with about a cup of semi-sweet chocolate chips melted with 1/3 c. sour cream. It may be my signature dessert from now on.
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Steam Cooked Dumblings

Reviewed: Jan. 9, 2015
These were a huge disappointment. They're desperately in need of seasoning, and the texture was a bit hard inside and gummy on the outside. There's no way to tell how done they are, so I used the estimated time in the recipe, which is 20 minutes, and I think that's too long. I'm searching for something similar to what my Bavarian born mother used to make, and will have to search further. Also, perhaps the spelling should be checked in the title.
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German Puff Pancakes

Reviewed: Feb. 4, 2014
I can't imagine anyone down-rating this recipe. It's fool-proof and the best thing is it has no sugar except what you put on top. I divide the default quantity between two 10-inch cast iron skillets, and it serves 4-6 people. Preheat the skillets with the butter in the oven while you mix the rest. Traditionally served with a sprinkling of lemon juice and powdered sugar, or you can make a fancy dessert by ladling on any kind of fresh fruit or fruit pie filling. It could be a dinner or brunch dish, too, if you serve it with veggies and mushrooms or creamed chicken or beef or even fish. You won't be sorry you tried this!
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Sugar Cookie Icing

Reviewed: Dec. 7, 2013
I have used it for many years, and it's great except that when it says to add more corn syrup it consistently needs 3 times as much as the recipe says. Do not make a larger batch because it will start to dry in the bowl before you can use it up. Just repeat the easy recipe if you have more cookies. In recent years I have quit using corn syrup and instead make a clear syrup using 3 Tbsp granulated sugar and 3 Tbsp water cooked together for 2 and 1/2 min. in my 1250W microwave. I can't tell any difference and it saves the bother of having light corn syrup around with no other purpose than this recipe.
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4 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Aug. 10, 2013
I have cooked eggs this way for years, and it's by far the easiest and most foolproof. If you forget them nothing much happens because the water is steadily cooling off. If your shells stick it is not because of the cooking method but is the result of cooking eggs that are too fresh. They lose moisture as they age and will come out of the shells more easily if you wait to cook them at about a week or less before the date on the box. Also, as others have mentioned, I leave them in the pan with plenty of ice water and they will be cold about twenty minutes after cooking.
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Simple Tuna Melts

Reviewed: Mar. 9, 2013
I was all set to try this and discovered we were out of tuna. We had sardines, however, and they were dated later this month. I wound up following the recipe exactly except with sardines and Jarlsberg cheese, just because I had that on hand, too. It was simple, quick and a tasty, and we enjoyed it. I might have let that can of sardines get away from me if it wasn't for stumbling on this recipe today. Thanks, momnipotent!
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Photo by ROSEP47

Chocolate Icing

Reviewed: Feb. 11, 2013
The fast set-up time mentioned by other reviewers suited my need to get some cookies ready to mail in a hurry on a rainy day. However, it set up so fast that it was hard to get sprinkles to stick, even doing one at a time! I think next time I may try adding another tablespoon of milk. This is good tasting icing, and would be ideal, as is, to use as a cookie filling. It was enough for 2 dozen medium cookies. If it was a little thinner, it might be enough to cover quite a few more.
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Goat Cheese Apple Walnut Pasta

Reviewed: Jan. 28, 2013
This was tasty, and I'll definitely make it again. I increased the goat cheese a little and added some red bell pepper and onion with the apples, just because I needed to use them up. I also added a little crumbled bacon, which I keep in the freezer for all such purposes. I'm sure it would be fine without those additions, but with stuff on hand that seemed to fit, why not? Thanks, Chef John, for a great inspiration.
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Gelatin Spritz Cookies

Reviewed: Dec. 8, 2012
This dough works well and the cookies taste pretty good, but I tend to agree with those who say the color is too strong. My husband's immediate reaction was 'yuck', but he didn't mind eating them. I might try them again using half the Jell-o. That said, the intense color is probably okay for poinsettias and hearts, especially if they're on a tray with some less colorful cookies. It's also worth noting that cherry flavor looked more orangy red than you might expect, probably because the butter and egg give it a yellow cast.
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Harvest Rice Dish

Reviewed: Nov. 22, 2012
This is a wonderful tasting side dish and looks elegant enough for a special occasion. I brought it to a potluck and it disappeared in a hurry and got raves. I prefer to use less onion, and sometimes I save time by starting with a packaged wild rice mix. I have made it over and over, and it has permanently replaced mashed potatoes in our Thanksgiving meal.
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Peanut Butter Stuffed Jalapenos

Reviewed: Nov. 4, 2012
These get some credit for ease of preparation, but we much prefer the sausage stuffed jalapenos on this site. I keep thinking we could add something to the peanut butter to liven it up a little, but haven't tried anything yet. Maybe cayenne or Tabasco? Or how about making it as peanut butter cookie dough, the kind that has no flour? I have found that these work about the same if you leave them uncovered and bake them 15 minutes in a 425 oven. This made them compatible with the sausage ones baked on the same cookie sheet. I will probably make them again, especially if there are vegetarians around. Two spoons make filling them easy.
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Double Chocolate Frozen Fudge Pops

Reviewed: Jul. 15, 2012
These were quite good. I used silicone cupcake liners, which are heat proof, so I was able to freeze immediately. An ice cream scoop makes filling cupcake liners fast. I stood them in a cupcake pan, and when frozen dropped them in a plastic bag. I didn't have sticks. To eat them, we turned them out of the silicone and then used it to hold them. The milk may be preheated in the microwave to speed things up.
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Party Pinwheels

Reviewed: Dec. 29, 2011
These are easy, pretty and very popular. I used about half poblano pepper instead of half the bell pepper to give it a Christmas-y look and a little more zip. An amount based on a pound of cream cheese filled 4 10-inch tortillas and made about 48 slices. I like to roll them in wax paper and store the rolls in a gallon food bag. The wax paper seems easier to handle. You can save time by slicing them as soon as they're chilled and then rolling them back up for later.
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4 users found this review helpful

English Toffee

Reviewed: Dec. 7, 2011
I have made some very much like this for more than 40 years, except mine has you sprinkle the nuts over the chocolate at the end. The old recipe says "cook to the color of a brown paper bag", which I find takes about 14 minutes after the sugar mixture starts to boil, and it recommends stirring the whole time (though I may stand back next time!). If you have a ceramic cooktop, cast iron is not recommended. A heavy 3-4 quart anodized saucepan works well. This is a dangerous process because it gets much hotter than boiling water and can cause a fire if you turn your back. For safety, shoo kids and pets out of the kitchen and ignore the phone. Have a pot lid handy to smother flames, though you should never need it. Have all ingredients and equipment lined up before you start.
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10 users found this review helpful

Quick Stew from Leftover Roast

Reviewed: Aug. 16, 2011
Tasty stew in a hurry!
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Marinated Pork Medallions with a Ginger-Apple Compote

Reviewed: Dec. 22, 2010
We loved the flavors. As others have pointed out, the quantity of marinade is excessive. I made half the recipe, put the 2 rather large tenderloins in a plastic container that fit them comfortably, and poured that half recipe on, and it was enough to submerge them. That's a convenient amount, but I think I could make only a fourth of the recipe from these costly ingredients and put them in a bag that can be turned over. Definitely make only a fourth for 1 tenderloin. The compote is great, and about the right amount for two tenderloins. Definitely do not slice the meat until after grilling. We grilled according to package directions. 10 minutes would not have been long enough on our gas grill at 400 -- more like 20 minutes. Quantity wrong, timing wrong - otherwise a very fine enhancement to the pork.
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Mom's Sweet Potato Bake

Reviewed: Nov. 25, 2010
We liked this okay, but it's much too sweet. My later version had 1/4 cup of maple syrup and no white sugar. I also used egg substitute in place of some of the egg, and omitted the topping because we happened to have apple crisp with this meal, and that had a similar topping. We didn't miss it on the sweet potato dish, but it's very good that way, too.
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