THESU Recipe Reviews (Pg. 1) - Allrecipes.com (1887320)

White Chocolate Blondies

Reviewed: Mar. 2, 2011

I was expecting these to have the melt-in-your mouth texture of brownies, but they were cookie like and coarse. Also, any nuances of the white chocolate disappeared after baking.

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1 user found this review helpful

These bars are very rich, but you won't fool anyone into thinking they're a traditional cake or brownie. With that said, they're good in and of themselves... they're like a mixture between pudding and cake. I bet they'd be perfect for an ice cream sandwich (traditional cookies get too hard when they hit the ice cream). I only used 1 3/4 cups sugar, and they were very sweet. I might try reducing the sugar to 1 1/2 cups and reducing the cocoa slightly. Make sure you use good tofu (I used Morinu), because its flavor will come through.

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8 users found this review helpful

Chocolate Mayo Cake

Reviewed: Apr. 22, 2004

This cake had a tight crumb but was airy, like something made from cake mix. The chocolate flavor was also light and creamy, but not bland. However, this cake isn't good enough to justify all the fat and calories. I'm going to stick with other cakes that have a comprable taste but less fat.

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2 users found this review helpful

No Guilt Cheesecake

Reviewed: Mar. 27, 2004

Pretty good cheesecake. Drain the yogurt for more than 24 hrs to get it nice and thick. If you're looking for a lemon cheesecake with a crumbly texture (as if you added a little flour to the batter), this recipe's for you. The acidity and protein in the yogurt give it that. If you're looking for a custardy, creamy texture and a neutral flavor, you'd have to make full-fat cheesecake.

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12 users found this review helpful

Cajun Chicken Pasta

Reviewed: Apr. 5, 2003

Excellent! It's easy easy to customize with your favorite veggies. The pasta doesn't need any extra salt, because the cheese and cajun seasoning is already salty. Also, there only needs to be one chicken breast and bell pepper, unless you want to double the pasta. Instead of adding cream, I tossed the pasta with enough olive oil so it didn't stick. It was a lot healthier and still tasted great.

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6 users found this review helpful

Homemade Fresh Pumpkin Pie

Reviewed: Mar. 20, 2003

The recipe itself is nothing special. After looking through pumpkin pie recipes on this site and from manufacturers like Eagle, they all use 2 cups pumpkin, 1 can evaporated or sweetened condensed milk, two eggs, and sugar and spices. However, when I made it with fresh pumpkin, there was a huge difference in taste between my pie and one from the supermarket. This pie won't rate high on the presentation though, because using fresh pumpkin gives you a stringy batter, no matter how many times you hand blend it. Cooking the pumpkin was a lot of trouble too, and my brother, who has used canned and fresh pumpkin, said that the difference between the two is neglible.

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1 user found this review helpful

Alaskan Salmon Chowder

Reviewed: Mar. 20, 2003

This recipe was so easy and good! It's easy to customize because I didn't have zuchinis so I just added other vegetables.

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3 users found this review helpful

Ramen Coleslaw

Reviewed: Mar. 20, 2003

Mmm! I'm one of those people that loves eating raw ramen, and this recipe did it. It tastes better the second day, but noddles aren't as crunchy.

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2 users found this review helpful

Salmon Cakes I

Reviewed: Mar. 20, 2003

Excellent! The potatoes make the patties creamy. Because of the reviews, I only put in one potato so I could still taste the salmon. I also added a chopped onion for flavor. Make sure you chop it really fine so it doesn't interrupt the creamy texture. Also, you don't need that much oil. I just put in enough to coat the pan.

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57 users found this review helpful

Screaming Potatoes

Reviewed: Dec. 3, 2002

Really good. I used a non-stick skillet and the bottoms were brown and crusty, while the insides was perfectly tender. I thought I would need more spices than salt, but keeping it simple allows you to taste the potato flavor. I used Eastern potatoes (which are larger), cut them, and put them flesh side down in the pan. Because my potatoes lied flat, I couldn't get the other sides to brown. If I have large potatoes next time, I'll put them skin side down and attempt to flip them over when I shake the pan.

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2 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 12, 2002

Wow, it really was banana-y! I added half a cup of toasted pecans. I was hoping for something with a more muffiny texture though.

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2 users found this review helpful

Deep Dish Brownies

Reviewed: Nov. 8, 2002

I took these to a potluck, and everyone loved them, even people who normally don't like brownies. The half cup of chocolate chips makes it extra fudgey. Put them in! I substituted 1/4 cup butter with applesauce, and the brownies were still really buttery. To make a more fudgey, uncakelike brownie, I had to make these adjustments: add an extra tbsp of cocoa powder, leave out baking powder, and put in only two eggs. Also, don't cut the brownies too small, or else they will fall apart.

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30 users found this review helpful

Quick and Easy Tuna Casserole

Reviewed: Nov. 8, 2002

This was really gooey-perfect for a winter dish. Who knew that such ordinary ingredients could taste so good? It was really easy because unlike other tuna casseroles, you don't have to wait for it to bake in the oven. Next time I will cook the onion beforehand, though. The raw onion gives it a crunchy texture, but the flavor was so strong that it went up my nose as if I was eating wasabi.

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3 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Oct. 9, 2002

Really good. The honey balances out the mustard and curry flavors nicely. It could use more salt though.

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4 users found this review helpful

Peanut Butter Noodles

Reviewed: Oct. 9, 2002

I have made peanut butter noodles before but could never get the consistency of the sauce right. This recipe did it! It tastes like something from the Cheesecake Factory. I added julienned celery. Next time I will also add carrots and chicken and only half of the soy sauce. The peanut butter sauce was a bit salty for me.

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10 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Sep. 24, 2002

Wow Jay, you've really done it! This crust was really easy to make. I didn't even have to toss it. I just shaped it into the pan. A word of warning: the dough is very sticky, and there's enough to make two pizzas. I only made one pizza because I was too lazy to shape another one. My crust was really thick, but next time I will make two. The texture of the dough reminds me of Pillsbury dinner rolls: really dense with a hint of sweetness. It wasn't crusty and crunchy like a traditional crust, but that might have been because my crust was thick. I'm going to use this recipe to show off to my friends! Fresh baked pizza tastes so much better than store bought.

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8 users found this review helpful

No Bake Choco-Peanut-Oatmeal Cookies

Reviewed: Sep. 13, 2002

I thought this recipe would be good because it combines three ingredients I love: oatmeal, peanut butter, and chocolate. However, these cookies were a disappointment. They were crumbly, and the sugar mixture was pasty. They were also too sweet. Maybe it's because I substituted shortening for butter (but I did follow Crisco's instructions for the substitute), but I wouldn't make them again.

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4 users found this review helpful

Baked Oatmeal I

Reviewed: Jun. 20, 2002

Oh my gosh! This is so good! I HATE oatmeal, but I had a bunch laying around the house and needed to eat it. I substituted apple sauce for the oil, and it came out great and made the house smell good too. It even tastes good cold! I feel like I'm eating cake and am now addicted to oatmeal.

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4 users found this review helpful

Camp Chili

Reviewed: Jun. 18, 2002

I happened to have some pork and beans around the house and didn't know what to do with them because they don't taste that great out of the can. So I followed this recipe and made chili for the first time. It was so good! The only downside is that the recipe produces a bland chili, so I added extra red pepper powder, cumin, cocoa, cinnamon, and paprika.

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11 users found this review helpful

Uncle Mac's Peanut Butter and Jelly Cookies

Reviewed: Jun. 15, 2002

This is a very easy recipe, and the cookies are good too! It's a great way to use up extra peanut butter, and I like how it doesn't contain flour. The cookies are a little bit on the sweet side, but maybe it's just me.

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4 users found this review helpful