RAVEN9653 Recipe Reviews (Pg. 1) - Allrecipes.com (18894216)

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Shortbread Supreme

Reviewed: Sep. 8, 2004
Simple, quick, and they disappear faster than I can make 'em! These don't crumble as easily as other recipes I've tried, and seem like they'd work well as decorated cut-outs (we ate them plain). I like my shortbread just a touch sweeter, so I added a couple tablespoons more sugar to the second batch--YUM! You could also sprinkle a little extra sugar on top before baking if desired. If it won't roll out well, try chilling it for about 30 minutes in the fridge first, especially if you didn't use cold butter. Or add a little more flour if it's sticky. I also suggest you use your (clean) hands to mix the dough, to get that perfect, smooth texture!
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85 users found this review helpful

Delicious Pumpkin Bread

Reviewed: Jul. 13, 2005
I have used this recipe several times, usually without nuts, and once with chocolate chips instead (which the kids LOVED). I use about half the salt called for in the recipe and still get great results. Also, if you chill it overnight so the flavors can meld, it gives the bread a slightly stronger "pumpkin" flavor--just wonderful! I've also found that this bread freezes well. Makes a great gift!
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4 users found this review helpful

Pineapple and Pistachio Pudding

Reviewed: Jun. 17, 2006
I didn't have plain yogurt, so I used 2 containers of fat-free vanilla, and used regular instant pistachio pudding mix. Otherwise, followed the recipe, and this turned out wonderfully! I've always loved my local deli's pistachio and pineapple salad, but it's so high in fat--and expensive--that it's a rare treat. Now I can make it myself and enjoy it more often!
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18 users found this review helpful

Strawberries Romanoff

Reviewed: Jul. 10, 2006
My three friends and I who tried this recipe were evenly divided over the outcome. 2 of us didn't care for the "warmth" of the flavor; we prefer a cool, fresh strawberry taste over this cognac-laced marinade. However, the other two LOVED it and plan to make it again. But we all did agree that it does not look very attractive on its own--it needs elegant serving bowls and a nice garnish to make it pretty enough for guests. All in all, I've got lots of better recipes to choose from, so I'll skip this one next time.
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3 users found this review helpful

Frosted Grapes

Reviewed: Jul. 10, 2006
Great recipe: simple to make, tasty, attractive, and allows for flavor and color variations! I used strawberry and cherry gelatin mixes, and took them to a party. Good thing I tasted a few when we made them, because at the party, they went so fast, I didn't get any! For cleanup ease, we made these in a plastic ziplock baggie instead of on a plate--just be sure to let the grapes sit and dry a bit after being rinsed, or the gelatin mix will get clumpy and won't stick very well to the grapes.
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68 users found this review helpful

Sucre a la Creme

Reviewed: Jul. 10, 2006
When Cecille D. says "sugar fix," she *really* means it! This stuff is easy and delicious, but VERY sweet. Try shaping it into small balls and rolling them in chopped pecans--YUM! I didn't mix my first batch long enough, so mine came out just a little grainy in texture--I'll watch that next time.
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14 users found this review helpful

Pecan Pie Muffins

Reviewed: Dec. 23, 2006
I just finished making my fourth batch--I'm impressed! I grease my pans very well with vegetable-oil-based non-stick spray and then flour them. Then when I take the muffins from the oven, I loosen the edges a bit if needed, but don't remove until they're cool. I've had no trouble getting them out of the pans. I melt the butter before mixing it with the eggs, and it blends better. Also, I ran out of butter once and used margarine instead with good results (but a bit less buttery taste). I even made one mini-loaf, though it took a much longer time to bake (after 30 minutes, I checked it every 7-10 mins. until a knife inserted in center came out clean) and I had to cover it with aluminum foil for the last 15-20 mins of the baking time to keep it from browning too much on the top. Still, it came out delicious! It's got a somewhat hard candylike crust, with a thick, doughlike middle (but it doesn't taste undercooked). Sliced nicely when I used a *sharp* serrated knife. Thanks for a great recipe! :-)
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5 users found this review helpful

BBQ Tuna Fritters

Reviewed: Sep. 18, 2007
I was a bit surprised that BBQ sauce and oatmeal would work with tuna... but I have made these a few times now for my family, and they are always a hit. I've found that using a slightly sweet, Kansas City-style BBQ sauce provides better flavor with the tuna than a Texas-style, spicy BBQ sauce--at least in my family's opinion. Don't be tempted to flip them before they are nicely browned on the first side, or else they're more likely to fall apart. Even if they do fall apart, though, they're still tasty, and I like to sprinkle the broken bits over fresh salad greens for a nice, light lunch.
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16 users found this review helpful

Peasant Bread

Reviewed: Jan. 15, 2008
Simple, tasty bread! Thanks for the recipe! If you're having problems with your bread, here are some things to consider: 1. Double-check the settings on your bread machine--and if you've never used it before, be aware that your first loaf will probably be a "throw-away" loaf (don't worry, it's not you, it's the machine). 2. Check your ingredients. They should be at room temperature when added, not cold--especially the yeast. Also, if your yeast is not fresh enough, your bread may not rise enough, or at all. 3. If the top of your bread consistently falls, check the seal on your bread machine, or try setting it in an area that has no drafts. Failing that, you can adjust the ingredient amounts, using the recipes given by the manufacturer as a guide. 4. Be sure you're using BREAD flour, not "all-purpose." Bread flour has added gluten, which helps the rising and the texture of the bread. 5. Don't expect this to come out tasting or feeling like purchased sandwich bread or those "brown-and-serve" breads. It won't. HTH!
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13 users found this review helpful

Oreo® Cookie Cake

Reviewed: Jun. 13, 2008
I've used a very similar recipe for years, but I don't make this cake in layers; I blend together the pudding, whipped topping, cream cheese mixture, and half the crushed oreos, leaving out the butter entirely. It makes a luscious "Dirt Cake" for potlucks and picnics!
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2 users found this review helpful

Tender Pork Roast

Reviewed: Jun. 23, 2008
Very tasty and tender! I usually use half white sugar and half brown sugar. If you don't like the salty taste, try reducing the *amount* of soy sauce--I've found that the "reduced sodium" soy sauce is still very salty-tasting, especially cooked. The sauce will make your kitchen smell bad if you take the crockpot cover off too many times while cooking--the tomato sauce tends to burn a bit along the sides and gives off an acidic odor--but it won't affect the flavor of the meat. I just leave it covered until done. ;-)
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62 users found this review helpful

Quick Shrimp Lo Mein

Reviewed: Jul. 28, 2012
Very good recipe! Thanks for submitting it. The only reason I gave it 4 stars instead of 5 is that I found the sauce "as-is" was too bland for us--I had to add more oyster sauce and soy sauce to give it flavor, so next time I will just use a little less water and reduce the cornstarch accordingly. I didn't have shrimp, so I used leftover pork chops cut into bite-sized chunks. We also left out the bell pepper (just a preference) and added some cut baby carrots for color and flavor. Delicious! I doubled the recipe for our family of 8, and it made generous portions, so everyone was satisfied, but there were no leftovers!
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22 users found this review helpful

Sweet Dinner Rolls

Reviewed: Sep. 3, 2012
Fluffy and nicely sweet rolls, very versatile dough. Also SO much tastier (and cheaper) than store-bought bread and rolls! I have used this recipe to make round dinner rolls (I shaped the dough into balls instead of rolling and cutting, and used the last amount of butter listed to brush on tops before baking) and as a base for cinnamon rolls. They disappear VERY quickly! For those who prefer less sweet rolls, decrease the amount of sugar to 2 or 3 Tbsp. Then I like to make them into bread sticks and brush with garlic butter. It also makes a good thick pizza crust dough if you only let it rise about 5-15 minutes. One of my favorite recipes!
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0 users found this review helpful

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