Clare Recipe Reviews (Pg. 1) - Allrecipes.com (1908453)

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Mama's Asian Chicken and Rice

Reviewed: Aug. 6, 2013
Delicious! Made just as written, and it was a total hit, but next time I might cut the sugar down to see if I can get away with it, not for the sake of taste (because it was delicious) but just for health's sake. Will definitely be making this again and again.
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Ricotta Cake

Reviewed: Jun. 14, 2013
Very easy, simple cake. Got worried after I put it in the oven that I had put in too many eggs, that the 4 eggs in the recipe also included the 3 in the cake mix, as the ricotta/eggs mixture was quite soupy, but 7 total eggs total seemed to do the trick after all! I added blueberries on top of the riccotta on half the cake and they sunk down with the cheese mixture. While both sides were good, I preferred the blueberry side, but that is just a personal preference. Will definately make again.
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Grandma Johnson's Scones

Reviewed: May 12, 2013
Very good, but more of a cake than a true English scone, which is eaten at tea with butter/cream and jam, but pretty good nevertheless, and definitely as good as any scone I have ever had in an American bakery. Next time I think I will try cutting down the suger by about 1/4 cup especially if adding the raisins. Seems like the recipe should make many more than 12 servings. I made 16 very large scones. Next time I think I will make into 2 rounds and make into smaller wedges for more servings.
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3 users found this review helpful

Red Velvet Cake

Reviewed: May 11, 2013
I have not tried this cake, but I have used the frosting many times and LOVE it! This is so worth the effort, (it is alittle more time consuming as you have to make a white sauce and chill it, and then beat it for what feels like hours) but it turns out to be the best frosting! Great for chocolate cake or when you are looking for something less sweet than your typical buttercream frosting, and I am sure it would be great on red velvet cake which always seems to be made with cream cheese frosting (which I do like, but prefer on carrot cake!
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Best Brownies

Reviewed: May 11, 2013
Not sure about "best" brownies, but defininitely nice easy recipe with simple ingredients most bakers have on hand. More of an everyday recipe rather than something for a special occassion, but what's not to love about chocolate frosted brownies!
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1 user found this review helpful

Hawaiian Wedding Cake I

Reviewed: May 11, 2013
Very simple, fast and quite delicious! Like a carrot cake without the hassle of haveing to grate the carrots! I did make with half brown and half white sugar and added about 1 tspn cinnamon and 1/2 tspn of nutmeg, per other reviews and topped it with homemade cream cheese icing.
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Dried Cherry Cake

Reviewed: Feb. 24, 2013
Great recipe! I made it first time yesterday to take to a friends house, and it was so good that when I left them with the rest of the cake I had to go home make another one for the house! I followed the recipe, except for using plain yogurt with an extra 1/2 tspn of vanilla and slivered almonds instead of pecans. Apart from soaking the fruit it takes just minutes to put to put together. I can't wait to try this same recipe with other kinds of fruit combinations.
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3 users found this review helpful

Sicilian Ricotta Cheesecake

Reviewed: Feb. 3, 2013
I was short on ricotta so I substituted 1/2 cottage cheese which I had blended in the food processor, but I followed the recipe other than that but with 5 eggs and with the addition of 1 tspn of lemon zest. The cheesecake was good but I was a bit disappointed since I was trying to recreate a ricotta cheesecake I had just in a restaurant the night before, which seemed richer and slightly sweeter, but I probably should reserve full judgement until I make the recipe as printed (yes I hate to be one of those people!) I have to think that it could do with perhaps 2 or 3 tbspn more sugar.
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 17, 2012
Very tasty cookies but mine came out crispy rather than chewy, so not exactly what I was expecting but still very good. I only baked for 8 minutes but perhaps this was too long in my oven, or maybe it was the all butter instead of recommended 1/2 shortening? 2nd time around, I added lime zest and exchanged 1/2 the cinnamon for nutmeg, and baked at 375 degrees, and they were chewy and delicious!
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4 users found this review helpful

Black Beans and Rice

Reviewed: Jul. 14, 2012
A nice recipe, although I did change it slightly based upon other reviews. I used brown rice (obviously this increased the cooking time, and so I had to add more chicken stock as it cooked), and added a can of chopped tomatoes. I doubled the garlic, cumin and cayenne pepper, with some oregano. and added fresh cilantro right at the end. After re-reading the recipe I notice I only used one can of beans, but the results were great. I served this with corn tortillas with a little cheese and fresh tomatoes on the side and the results were awesome. Very satisfying, and no missing the meat! Thank you for sharing!
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Poor Man's Frosting

Reviewed: Jun. 2, 2012
Wow, this frosting is a new favorite. I followed the recipe ingredients exactly, but read the reviews as I made and was worried the whole time it would not come out right. My white sauce got really thick and lumpy as I was not watching/stirring the whole time, so tried whisking smooth, but it still had lumps so I put in the fridge to chill anyway. I beat my butter/sugar mixture for more than 10 minutes but it still seemed really grainy (I used regular sugar) so I was really losing hope. I pushed the chilled white sauce through a seive to get rid of any lumps and beat into the frosting and it all came together perfectly! This frosting is light and fluffy but not overly sickly sweet like buttercream frosting can be. Reminds me of the kind of fluffy frosting you get from good bakeries that you love, but you can never recreate at home....well this is it! Was awesome on a simple chocolate cake but I am sure would be great on any recipe.
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Babka I

Reviewed: Apr. 7, 2012
Wow, I have been wanting to make this bread for ages now but it seemed like so much work. As Easter approached, I took the plunge, and wow, why did I wait so long? I cut the recipe down by a third, using 2 eggs and 1 egg yolk, and got some of the measurements slightly off (added a little too much butter), but this bread was light and delicious! I left the dough for the final proof in the pan overnight (I could not believe how high it rose) then baked in the morning. I took it to work where a Polish colleague told me I nailed it! Next time I will make the whole recipe and give the extras away as gifts. As good as any bread I have had from a fine bakery. Highly recommend your trying if you are nervous!
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6 users found this review helpful

Sticky Toffee Pudding Cake

Reviewed: Mar. 12, 2012
Love this recipe. Have served it twice to company and it all disappeared fast. Did not change a thing, but next time might double the sauces and poke and pour on half while cake is still hot.
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4 users found this review helpful

Coconut Meringues

Reviewed: Mar. 12, 2012
Excellent recipe. I doubled it up, since I had 4 egg whites to use. I also chopped the coconut in a food processor for a few pulses, so the coconut was not so "stringy" and used half almond extract and half coconut extract. Delicious on their own but even more incredible when sandwiched together with whipped cream (I added a couple of teaspoons of cream of coconut instant pudding to the cream instead of sugar when whipping!) Wow!
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Fava Bean Breakfast Spread

Reviewed: Mar. 12, 2012
Excellent dish. I made it with butter beans since that was all had on hand, and loved it. Had it as a snack in the evening and then with hard boiled eggs for breakfast in the morning. After this I went on a quest for Fava beans scouring every supermarket. Finally I managed to find them in a middle eastern store. Will be making this many more times.
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Blueberry Anadama Bread

Reviewed: Feb. 12, 2012
My second time making this bread in less than a week! I love to bake, but making bread has always intimidated me, but it felt so easy! I used my Kitchen Aid mixer to do the kneading. This bread is light textured but with a great crust. I skipped the blueberries (hubby did want!). The first time around I did not have molasses so substituted 1/4 of brown sugar. Bread was good, but slightly sweet. This time I bought molasses and added 1 teaspoon of salt. Perfection! The bread did not even have time to cool down before we polished off the whole loaf! Thank you for sharing!
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Cranberry Orange Cookies

Reviewed: Dec. 13, 2011
Great cookie recipe, a nice change from the usual greasy chocolate chip cookie. I only had tangerines instead of orange so used this zest and juice, not sure if this was an improvement or not, but certainly no complaints. I pulsed cranberries in the food processor and although dough was wet it was not unworkable at room temperature. I baked at 350 degrees since I also had another cake in the oven (an incredible Cranberry Spice Cake from Epicurious/Bon Appetit Nov 2011 - if you like these cookies you will love this cake!) I iced half the cookies but found the iced ones became very crumbly (no problem with the taste!) so next time I will probably skip the icing all together. Its a shame you can't get cranberries all year around because it would be great to have these cookies all year around instead of only around Thanksgiving/Christmas time.
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Chewy Coconut Cookies

Reviewed: Dec. 9, 2011
My second batch in 2 days, so as you can guess I am a fan. These were thin, but who cares: they tasted so good! The first batch I accidentally used 1 1/2 teaspoons of baking soda, so they were a little salty, but still good. Next time around they were perfect. I can't wait to try with some dried cherries and maybe even some white chocolate chips.
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Scottish Shortbread IV

Reviewed: Dec. 7, 2011
I have been looking for the perfect shortbread recipe, and I think this might be it! I have never thought or heard of using brown sugar, but the results were perfect. I quartered the recipe (1 stick butter, 1/4 cup brown sugar & 1 cup flour) as I did not want to have too many cookies. I beat in my stand mixer rather than kneading and rolling out the dough. Then I scooped and rolled about 2 teaspoons of dough into a ball, pushed down with fingers and cris-crossed with a fork and baked about 20 minutes. This made a dozen nice sized cookies as good as any shortbread you can buy. Next I might make a whole batch and dividing and add some chopped crystallized ginger, lemon zest and/or chocolate chips!
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Homemade Black Bean Veggie Burgers

Reviewed: Dec. 6, 2011
Very good recipe. Followed exactly and baked in the oven. As good as any veggie burger I ever had, and even my toddler ate it up so it was not too spicy for us. Only tip I can offer is to grease baking sheet or foil to allow for easy flipping/clean up.
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5 users found this review helpful

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