SUNANGEL719 Recipe Reviews (Pg. 1) - Allrecipes.com (18888400)

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Too Much Chocolate Cake

Reviewed: Dec. 31, 2011
This turned out great! I did make some changes. I used a little less oil, maybe 3/4 cup, I added the 1TBS of Vanilla, I only had a small package of pudding, so used that. My cake mix had no pudding in it. I was a bit nervous, but this was perfect!! Also cooked it as directed 30 min at 350 and 45 min at 300 and used mini chocolate chips. Perfect. Just served with powdered sugar. This was rich and just right. Passed this along, so easy to make. Dump it all in, hand mixed, used butter to grease the pan, and perfect.
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3 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Dec. 17, 2011
This was fantastic! I made it for Thanksgiving. I was a littel afraid of it so I made one for 4 of us at breakfast first. It was all gone by dinner. Also was a hit at Thanksgiving later on. I used frozen peaches and I am getting ready to make it again this morning. Took 2 - 16oz bags. Otherwise didn't change a thing.
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4 users found this review helpful

Pumpkin Cheesecake Pie

Reviewed: Nov. 25, 2010
I wanted a more traditional pie for Thanksgiving, but one with a twist. So I used this recipe and changed a few things. I used store bought crust for the bottom, BUT I still mixed up walnuts (cheaper), sugar and ginger in the KitchenAid and set aside. I mixed up the filling as directed, but whipped it well after the spices went in so it fluffed up. Although it didn't "look" fluffy, it was. I also got two pies that fit nicely into the tins you get from Marie Calendars. After filling half way, I spread the nut/sugar/ginger mixture over both pies. I sprinkled it on and then kind of lightly packed it in/on. I filled up the remaining mixture on top and then decorated the top with pecans before baking. I also cut the crusts and made a pie edge. Still baking, so we'll see how it goes.
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19 users found this review helpful

Chocolate Billionaires

Reviewed: Nov. 19, 2008
I absolutely could not find branches carmel so I went with Carmel balls for the Christmas season from Kraft. Actually, I think this is much prefered because they are small and melt easier. It was only an 11 oz bag, but worked well with the same nuts and crispy. I did however, reduce water to 2 TBS. At first I thought I had too much water and almost added more carmel (from a second bag), but then it seemed to cream out. Mine all fit onto one cookie sheet. I sprayed everything with PAM, the parchment paper, spoon, spatula and used a teflon pan. Everythign was awesome until the chocolate step. I got the chocolate melted pretty quickly, so took the shet out before 10 minutes. I could have coated them, but decided to leave them on the sheet and jut drizzle over. Next time I will use Semi sweet to reduce sweetness a bit. As I worked quickly the chocolate got hard and almost powdery...I tried everything to keep it smooth, but nothing worked. So I ended up clumping chocolate on some and then smearing and pushing it down on them to make smooth. those are definately not as smooth and nice looking, but the taste should be similar. next time I will make two batches of chocolate to lengthen my time to get it on. Also, I only used 1 bag (just over 2 cups) and I had left over. I also only did 1 tsp of shortening. Not really sure what that is for, never did that before. I will make them again, but with the changes I made above. 5 star for taste and ease.
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1 user found this review helpful

Cioppino

Reviewed: Oct. 14, 2007
Fantastic!! This got a 10out of 5 stars. I tried making it for one, but it didn't seem like enough liquid. So I used the whole can of tomatoes and the whole can of broth. I just sprinkled more herbs in by eye to match the extra liquid. I also added a dash of kosher salt. Didn't stick real close on the ounces of seafood, just too hard. So I added like 2 mussels, 3 clams, 4 shrimp, 3 scallops cut up, no crab, but added cod. I used less wine (just ran out and didn't want to open another bottle for a Tbs. Used the water. Not expensive as others thought , I guess since it was only a serving for two (maybe $10 or so). He still can't stop raving about it. These were the comments I got...Rich but not overdone or too much. Perfect balance. Plan on making this for the in laws. Thanks for the great recipe!!!
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2 users found this review helpful

Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 17, 2007
I'm at high altitude (5,000ft.), so I baked them for the 9 minutes listed and the second batch was 10. They looked a bit brown, not to pale. Keep the spoon heaping when you put them on the pan, the smaller scoops I used were flatter. I also used half butter and half butter Crisco. I added a little bit of flour (just heaped the measured amount) but it still seemed sticky, so I added a touch more. I also added a sprinkle of nutmeg and a little more than a sprinkle of cinnamon. I split the batch in half in the end and added the chocolate chips to one and raisins to the other. Good taste. Might use this one again, might try another.
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2 users found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Sep. 1, 2007
I had to look pretty far back, but here is the method everyone talks about: use a dry butter knife and scrap into the membrane at the small end of the back ribs..then take a piece of paper towel and grip that sucker and tug...should come off every time in one piece. Going to try this tonight.
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15 users found this review helpful

Blackberry Peach Pie

Reviewed: Aug. 31, 2007
The blackberry absolutely makes this pie. I used fresh peach, 1 carton of fresh blackberry (all the store had left) and half frozen. I had a lot of juice left over in the mixture, I did not put this in the pie crust. I also put the cinnamon and nutmeg sprinkled on the fruit before covering it and then another light sprinkle on the top crust. Make sure to line your oven, mine went everywhere, depite the lack of juice kept out. Excellant though. I'd make this again in a heart beat.
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22 users found this review helpful

Pork Lo Mein

Reviewed: Aug. 18, 2007
A really great recipe! I changed a few things. I didn't use spaghetti, I used authentic Asian Lo Mein noodles from Safeway Asian aisle. When noodles were done, I rinsed with cold water and dressed with sesame oil to hold until recipe called for them. My husband suggested I use Peanut oil to fry it all up next time (it has a higher smoke level and can sear meat quicker), but it really turned out great (just adding a little olive oil in with it). I also added in mushroom, celery and cabbage with the other veggies. I also used powdered ginger. I used bone in pork chops and cut out the bone, it was cheaper for me at the time. I like the added veggies, more like a real Asian stir fry. Noodles made ALL the difference. This recipe was voted as a KEEPER.
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39 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Jul. 9, 2007
This has great flavor and pretty easy to make. I didn't change anything.
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1 user found this review helpful
Photo by SUNANGEL719

Mom's Cheesecake

Reviewed: Apr. 1, 2007
Wow! i made this to take with me to some new friends house. I was really scared, it was not my first attempt at cheesecake, but my first attempt at high altitude. Most recipes just don't come out quite right up here, but this one sure did. Smooth texture, followed recipe to the letter. I used the 13x9 pan of water on the lower shelf, no luck. It cracked everywhere, but it was still good. I was very apprehensive about submerging my cake into a water bath, but might try it next time. I also let it sit in the oven for 1 hour, on the counter for another hour and then outside (50's). It had already cracked inside the oven. It was so good, we decided this should be our wedding cake this summer! Can't go wrong here. We ate it plain with fresh strawberries. ****** UPDATE: I made this for my wedding, we had 40 people and I baked three of them at almost 14,000 ft. elevation (CO mountains) they turned a little dark, but didn't crack, they did sink a bit though (I used a stand mixer this time instead of a hand beater, I think this is what made the difference, do not over beat). I used an 8" and 2 -9" pans. EVERY single person raved at how fantastic this was and wanted to know my bakery. When I told them I made it (2 days ahead and held in the frig) they absolutely could not believe it. I practice twice (with a hand beater at lower altitude) before attempting my wedding cakes. We decorated with flowers, berries and offered a topping bar of choices.
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46 users found this review helpful

Cherry Crisp

Reviewed: May 13, 2006
It was a big hit for my out of town company and easy to do while I was busy making dinner. I premixed and set aside. I used Raspberry instead of the Cherry, I had it on hand. I would have prefered to use a smaller pan than 2-qt because I would have liked it thicker. I even had my guests ask for seconds (although I though it was kinda sweet by the end of my first serving). Would have been great with Vanilla ice cream of whip topping.
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3 users found this review helpful

Thai Pork Loin

Reviewed: Apr. 11, 2006
I found this receipt hard to follow, but ended up with my own version of it, which was just great! I think I went wrong with the Chicken stock, I used broth instead.
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1 user found this review helpful

White Bean Dip

Reviewed: Apr. 11, 2006
Super easy to make and one of the best dips we've had. This went over wonders with the family. My husband is an Italian chef and raved that this was one of my best yet, all his favorite flavors together. This is a keeper!!
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12 users found this review helpful

Margaritas

Reviewed: Jul. 17, 2005
This is my new standard. Always get rave reviews and so easy to mix when you have company.
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2 users found this review helpful

 
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