HOTHEADED Recipe Reviews (Pg. 1) - Allrecipes.com (1901445)

Buffalo Chicken Wings III

Reviewed: Jul. 19, 2009

Very good. So I'm in a major health conscious kick (I know...what am I doing eating chicken wings, right? Can't help it. Love them too much!). I made these with 3/4 cup of Frank's Red Hot sauce, 1/2 cup tomato sauce and 1 tsp of cayenne. No butter. You know what, I didn't miss the butter at all. Not one bit and trust me I'm a latherer of the butter on all things (or I used to be). I cooked the wings for 50 minutes at 400 degrees. Turned out really nice. Then I tranferred them to a cookie sheet and slathered on the hot sauce mixture. Cooked them for another 5 minutes, turned them over, slathered on more sauce, cooked 5 minutes on that side and repeated process one more time. Finally to crisp them up, I turned on the broiler for exactly 7 minutes. AWESOME!!! Thanks for the fantastic recipe, Walt.

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10 users found this review helpful

World's Best Lasagna

Reviewed: Jun. 22, 2009

fantastic...if you know what are you doing. again, i am not trying to be mean but typos happen. if you see that 1TBS of salt is too much for your liking, or just think that's absurd, why add it? i'm seeing people with EXPERT ratings as cooks and yet they are giving this fantastic recipe one star because they didn't think that 1TBS of salt was too much for them. Surely an expert would know that cheese, canned tomatoes and tomatoe paste are all made with salt and so that alone might be enough. if you're a salt-o-holic (like me, you can always add it later, non?). okay, onto the review! GREAT, GREAT and more GREATNESS! i used a full lb of ground beef and a full lb of sweet italian TURKEY sausage (just to cut some calories). my italian husband loved it. i simmered the sauce for about 2hrs. be careful! i got cocky and decided to go do laundry and almost burned the sauce. it does need regular stirring. i didn't use as much of the ricotta mixiture. hubby's mom didn't make it that way and so, of course *rolling eyes*, it must be the wrong way. i did use half the called for ricotta with nutmeg (nice!) and it adds very nice texture. next time, i will add provolone cheese as well. it's a good gooey cheese. picky kids and hubby ate it all. Mmm. Thank you for awesome recipe.

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1 user found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: May 25, 2009

this cake is GREAT! i just made it last night and it's all gone today - and there are only 4 of us in the house! i did make some changes to be somewhat more health conscience (is that possible with dessert??). i decreased the brown sugar 3/4 of a cup. i also decreased the butter to 1/4 cup. most cake mixes call for oil and i substituted apple sauce. did not lose anything in flavour, moistness or fluffiness. the trick to this one is to mix it thoroughly after the addition of each egg. give it a 3 minute mix for each egg if need be. i washed dishes and cleaned the kitchen! the hardest part of this recipe was getting the cake out of the heavy cast iron pan. and even that wasn't too bad! absolutely a keeper recipe!

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2 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Apr. 27, 2009

very yummy. i followed what other people did and added vanilla. these are so incredibly fluffy and very yummy. try adding blueberries or strawberries. we love them!

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Mahogany Chicken Wings

Reviewed: Apr. 12, 2009

i'm not sure what went wrong but i did everything (and i usually don't mess up recipes) but these just did not taste all that great to me nor my bf. we ate them (cuz we hate wasting food) but i'm not sure i'll do these ones again. maybe we just like our wings hot. thanks for recipe.

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Chantal's New York Cheesecake

Reviewed: Apr. 12, 2009

absolutely awesome! so creamy and so much like THE REAL THING! I cannot believe how easy this was and how good it turned out. i changed ABSOLUTELY nothing...and it was wonderful. gone in sixty second! thanks so much for an great recipe.

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1 user found this review helpful

Meringue II

Reviewed: Oct. 6, 2008

so i had 4 pies to make in a little under 3 hours. i thought i messed up the meringue when i added the cornstarch directly to the egg whites while they were beating. as it turns out, they held out fine and i had the most beautiful meringue! used with grandma's lemon meringue pie! it was awesome!

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Grandma's Lemon Meringue Pie

Reviewed: Oct. 6, 2008

UPDATE: i am not trying to be smart here, however, i am hoping that people know the difference between the zest and the rind / peel! i have read a lot of reviews on this recipe where people are saying the filling was bitter due to the called for zest or that there was TOO much zest! the zest is very outer, thin layer of the peel (mins the pith - the white bitter stuff). if you're lucky or have a very large lemon, you get a tiny amount of usuable zest. i read one review where someone said they had a cup of zest!! which she in turn added to her filling!! this is clearly the rind and or peel, not the zest. REVIEW: very well done. it's tart, yet sweet! it's perfect. from reading reviews on here, definitely wait until the mixture boils...it will thicken up. also chilling in the fridge helps with firming up the filling. i used meringue II for the meringue part - wonderful recipe.

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9 users found this review helpful

Chocolate Caramel Brownies

Reviewed: May 15, 2008

very good. just stick to the recipe as is. don't change a thing. these turned out so moist and so yummy! thank you for the recipe!

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Dec. 10, 2002

Fantastic! Very moist and very tasty...not bland at all. Will make again and again.

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Cheesecake Supreme

Reviewed: Dec. 2, 2002

Wow!!!! This recipe is out of this world. I did add the vanilla and I took HeisLord's advice about cooking time. I have baked many a cheesecake in my lifetime and while 55 minutes at 350 degrees works, it always resulted in a cracked cheesecake that didn't taste anywhere near as good as this one. Again wow! I think some of the reviewers that didn't get good results here have to realise that baking times do vary as a result of altitude and oven make. Try it again at 210 degrees for 3 hours, give or take 10 minutes. Thanks, HeisLord and thank you, Muffy!!

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4 users found this review helpful