C.V.T. Recipe Reviews (Pg. 1) - Allrecipes.com (18888838)

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Very Chocolate Ice Cream

Reviewed: Jan. 20, 2014
Very wonderful chocolate ice cream! Thank you for the recipe. After reading the more helpful reviews we used 3 oz. of chocolate (nothing fancy, just baking chocolate I had on hand) and we added a step of straining the chocolate base after adding eggs and before adding the semi-sweet chocolate to the pan to melt and incorporate. There were some small lumps just from the egg white remnants that were clinging to the yolk when we added them for tempering. We were concerned we hadn't tempered properly, but straining did the trick. The result was fantastic and we will definitely be making this again. We have been making vanilla and variations for a long time but we are happy to now have a go-to recipe for chocolate.
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0 users found this review helpful

Chicken and Peas with Pasta

Reviewed: Dec. 27, 2010
My family enjoyed this and I was planning to add it to my regular recipe rotation, however the nutritional profile is very poor so I'm averaging it at 3 stars. After doing the nutritional math and finding one serving is over 700 calories I will perhaps make this delicious comfort food meal only occasionally when we can justify the higher calorie intake.
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2 users found this review helpful

Milk Tart

Reviewed: Oct. 6, 2010
My homesick S'African sister-in-law from P.E. said the taste was "spot on". She told me the crust was a little thick and not to be afraid to really smash it down when pressing it along the sides and bottom. It did puff up considerably as was mentioned by another reviewer. I am not South African and this was only my second time enjoying melktert and I thought it was wonderful. I know there are 1001 ways to make these with wide variance in crusts across recipes, but I particularly enjoyed the sweetness and crumble of the crust with the creamy custard. 5 stars for a reliable recipe with easy to follow and accurate instructions and a delicious result. Next time I may lightly butter or grease one of the pie plates to see how that goes. It was not impossible to get slices out cleanly, but it took some working at it. Thank you for sharing this recipe. I will definitely make it again when someone special is pining for home.
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3 users found this review helpful

Irish Soda Bread Cookies

Reviewed: Oct. 18, 2009
Very good cookie. Didn't change a thing. I beg to differ with the reviewer who said this has a "hint" of sweetness. With 3/4 cup of sugar it's quite a bit sweeter than soda bread. If you have to bake this in batches, be sure to divide and chill dough well wrapped in plastic wrap. It's a little difficult to cut these with the currants, so next time I may try the cookie scoop method and flatten them slightly. Thanks for the idea. Thanks for the recipe.
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3 users found this review helpful

Homemade Chewy Granola Bars

Reviewed: Oct. 11, 2009
Awesome. I substituted ground flax seed for wheat germ (since I didn't have it) and milk chocolate chips for semi-sweet (bought the wrong thing). I will make this again and again, especially since this lends itself to endless substitution possibilities. I used a large stoneware pan and had to triple the recipe, in case anyone is wondering. All the better for us to have more for giving and freezing. Thanks for sharing this fantastic recipe. (The consistency was perfect after cooling and cutting when made in my stoneware pan.)
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1 user found this review helpful

Apple Dumplings with Rich Cinnamon Sauce

Reviewed: Nov. 16, 2008
Perfect in every way. They look gorgeous plated and taste exceptional. I particularly love the way the sauce compliments the dumplings. The sugared crust is so attractive. I used Cortland apples.
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2 users found this review helpful

Easy Stovetop Peach Cobbler

Reviewed: Jun. 9, 2008
I enjoyed testing this recipe for an upcoming camping trip but felt a few changes were in order. I chose peaches in heavy syrup and cut the slices in half. I also used vanilla cake mix over yellow because something about vanilla ice cream with cobbler that I love. Peach, cinnamon, and vanilla. Since we won't be able have ice cream I thought this was the way to do it. I wasn't disappointed. I also used butter over margarine because I don't like the flavor of margarine. I used 1.5 times the recipe for my large cast iron skillet (buttered well to prevent sticking) and made this recipe on my coleman stove. My universal lid didn't fit very tightly but this still came out well. I kept it on a med-high flame (my stove is old and finicky) for about 20 minutes, peeking after the first 10. The consistency of the peaches was nice, some were even slightly caramelized toward the center of the skillet. The topping was moist but did have some characteristing "crumbs" that made the dish look rather attractive for its simplicity. Very, very sweet, but when you're camping you can afford the rich recipe. Only 4 stars because, frankly, if I was spending a summer night at home I'd make fresh peach cobbler the old fashioned way. That said I've done a lot of camp cooking and this is the best dessert I've had to date. I can't wait to serve this to our group!
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15 users found this review helpful

Pineapple Angel Food Cake I

Reviewed: Aug. 13, 2007
This was just not as fabulous as claimed. Easy, yes. Convenient, yes. Memorable? No. I did not have technical problems like some reviewers. By all observations things worked out well in the chemistry department. My main problem with the recipe is the contrast between the delicate crumb structure of angel food cake and the course chunks of pineapple. This cake wants to either be light and fluffy or dense and satisfying but is neither. This is evident when cutting the cake. Knives catch on the too-dry pineapple pieces and tear the cake to soggy crumbs. Even the flavor is not spectacular. I would equate it to the flavor of a pineapple Lifesaver candy - very sweet and little else. My cake puffed nicely even in the center, but how in the world do you hang a glass 9x13 pan up-side-down? I tried propping it on its side but the center still fell, though this is not my major complaint about the recipe. It still had enough loft to be enjoyed were it not for its other lack-lustre qualities. It was fun to whip something up with pantry ingredients I had on hand. Tonight it was the difference between dessert and no dessert. That said I would not add the two necessary items to a grocery list with any amount of excitement to make it again. I would spend the extra time to make something much more special. Thanks anyway.
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10 users found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jan. 18, 2007
Excellent, quick and easy. This will be a regular meal in our household. Garnished with additional basil it's impressive enough to serve to guests with a nice bottle of wine. Thanks for the great recipe.
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1 user found this review helpful

Sugarless Cookies II

Reviewed: Jan. 16, 2007
Cake-like texture left me less that satisfied. I'm used to healthier baked goods so I enjoyed the flavor. They stick to the cookie sheet so recipe could indicate to spray sheet with non-stick spray. I got better baking/browning when flattening slightly with the back of a spatula (sprayed with cooking spray) or oiled fingertips. I was testing this recipe as a possible gift for a friend with diabetes and I don't think the result is gift-worthy. However, I will enjoy these with tea in the morning without regrets. They are certainly a healthy option.
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12 users found this review helpful

Oatmeal Dinner Rolls

Reviewed: Dec. 16, 2006
These were fantastic. I just finished a test batch before making these to contribute to a dinner party. Like others I used old-fashioned oats and cooked longer and used the dough hook on my mixer for 4 minutes and then finished kneading by hand. I rolled each 1/2 of the dough into a rectangle with a pin and then rolled up the dough into a log before cutting into 16 pieces. I shaped into balls by gently stretching and tucking the dough to avoid over-warming and over-working it. (Perhaps this may help some who had difficulty with the texture of the finished product.) These will be made on a regular basis in my kitchen.
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2 users found this review helpful

Vanilla Punch

Reviewed: Nov. 29, 2006
I just finished a test batch of this recipe because I'm planning to serve it at a baby shower where the color theme is black and white and safari animals. I found the champagne white color appealing for my theme. (I used gingerale.) The taste is very good and I would liken it to a very sweet 'Italian soda' which is a flavor syrup stirred into carbonated soda water. I will probably dilute the syrup more than called for so it suits my taste but that's easily achieved. The reason I gave 3 stars is for the consistency. It's not very special for a punch bowl. To remedy that I plan to float some scoops of Breyers Vanilla ice cream in the bowl to give it more fizzle and appeal. I agree with another reviewer that it is like cream soda. So I guess it will be a giant cream soda float!
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4 users found this review helpful

Slow Cooker Beef Stew IV

Reviewed: Apr. 29, 2006
This is a wonderful recipe. Please don't be deterred by the "extra preparation" noted in some of the reviews. Every step is worth it, from browning the meat to deglazing the pan. This hearty and flavorful stew satisfied my family and dinner guests. Everyone went back for more. I followed the recipe as written, using merlot for the red wine because I like the rich flavor and Yukon Gold potatoes because I like their taste and texture and they were on hand for the Potato Fougasse (potato bread with olive oil and rosemary) I made to accompany the stew. They were wonderful together. Trust your instincts when thickening the stew once it is done. Some reviews complained about consistency but you really need to decide what it needs for yourself using more or less of a flour/water paste than indicated. Do what works for you. (And by the way, if you have extra merlot use it with the flour instead of water to thicken the stew to impart some extra flavor.)
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1076 users found this review helpful

Golden Cakes

Reviewed: Oct. 29, 2005
This was wonderful. Just what I have been looking for to try to replicate the ones my grandmother used to make. Gale, I would love it if you could point us in the right direction for a good vanilla boiled icing recipe with a clear procedure. Thanks again!
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5 users found this review helpful

Fortune Cookies I

Reviewed: Oct. 29, 2005
After fumbling with two other recipes this week with more ingredients and more complicated procedure and a product I dumped in the trash bin, I was "fortunate" to find this excellent and simple recipe. I'm so glad I didn't give up. I followed it as written and am very pleased with the result. At one point I was struggling to remove the cookies from the sheets so I tried one reviewer's idea about using parchment. I had to remove the cookies from the parchment and bake one more minute directly on the pan but this worked fine. I found it easier though just to omit the parchment and be sure to butter the sheet generously, spread batter evenly so edges were not too thin, and not to let them brown too much. As long as you slide them off the sheet immediately you have plenty of time to do the rest. Be prepared to do two batches. Just as you get the hang of it with the first batch you'll be hooked and will want to keep the fun going! I'm thrilled to have found this because my parents invited us out for a Chinese dinner tomorrow and with some help from the restaurant we plan to use these to announce that our first child is on the way. (Yes, these are good enough to serve as "the real thing".) I hope my comments help. Thank you Aleta!
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96 users found this review helpful

Gelatin-Flavored Popcorn

Reviewed: Jun. 6, 2004
I was totally new to the idea of making flavored popcorn so I tried a few different recipes. I tried this one, the Kraft Gelatin-based Recipe (on their website), and a traditional crunchy candy coated popcorn recipe available searching the web. This one was the least to our liking. This project is messy, so in my opinion I would opt for the one that produces the best result for the work involved. To me that is a crunchy popcorn kernel with wonderful custom flavor. Gelatin-based recipes tasted, well, gelatinous. THey were gooey, gummy, and stick-in your teeth tacky. The traditional candymaking version which included making a candy coating (sugar, butter, corn syrup, flavored oil) removing the mixture from the heat to add baking soda, coating the popcorn, baking for an hour and stirring periodically produced exactly what I expected. The result was crispy, crunchy, sweet flavored kernels that could be easily broken up before storing. It was just like opening a box of crunchy cracker jacks or Poppycock, except the recipe yielded loads and loads for very little money. To sum up, there are much better recipes out there. This gets two stars for initially peaking my interest in the item and helping to educate me on the process of making my own addictive popcorn snacks, but I won't be using it again.
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94 users found this review helpful

 
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