MSALLIED Recipe Reviews (Pg. 1) - Allrecipes.com (1920659)

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Cake Balls

Reviewed: Dec. 24, 2009
These were phenomenal! I made a ton of them for Christmas. Yellow Cake w/ Fudge Frosting dipped in Bittersweet Chocolate, Orange Supreme Cake w/ Vanilla Frosting dipped in Bittersweet Chocolate, and Spice Cake w/ Cream Cheese Frosting dipped in White Chocolate. Each flavor was delectable. I made sure to replace the water in all of the mixes with milk (for a moister crumb), and I crumbled the cake while still warm and added about 3/4 of the frosting and then let it sit for a couple hours before rolling them out. They were the perfect consistency by then. I used a fork to roll them in the chocolate and tap off the excess. I drizzled chocolate on the finished product (white on dark and dark on white) and then dusted them with sprinkles. They looked like something out of a bakery. My husband said they reminded him of really moist donut holes. All of my friends absolutely loved them and were begging for the recipe. I highly recommend this recipe!
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4 users found this review helpful

Berry Shortbread Dreams

Reviewed: Dec. 21, 2008
The dough for this recipe came together beautifully and the dough was very easy to work with. I refrigerated it for about 45 minutes before baking. I also refrigerated the assembled cookies for about 30 minutes before baking. They still spread when baked, but they looked and tasted great. I used unsalted butter and added a 1/2 teaspoon of salt. I also did one batch with almond flavoring and one batch with vanilla and both were great, but I think I'll do the almond regularly. I also used blackberry jam and left off the glaze. These beautiful jewels will become a regular in my Christmas cookie rotation!
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Quick and Easy Alfredo Sauce

Reviewed: Mar. 2, 2004
When another Alfredo recipe from this site flopped because my heavy cream turned out to be past its prime (whoops!) I ran back online and grabbed this recipe because I always have cream cheese on hand. At first I was scared because the butter and cream cheese looked curdled in the pot, but as soon as I added some milk, it smoothed right out. This sauce was delicious and I will most definitely make this again. I recommend using fresh garlic instead of the powdered stuff. And I also found that this worked out perfectly well using low fat cream cheese and 1% milk. I added a bit of extra Parmesan and a dash of nutmeg to really set the whole thing off. I served this tossed with linguini and steamed broccoli, and accompanied with homemade focaccia (also from this site). One last recommendation for folks who say their sauces are grainy- make sure you use freshly grated Parmesan straight from the block. Don't use the shredded or grated stuff in the tub or the green can. It is dehydrated and will not melt properly. That stuff is best used on top of the finished dish or on pizza. Invest in the real deal and a Microplane grater for this sauce and for most other dishes and you'll never go wrong! And if you really want to jazz this up, go for Parmigano Reggiano or even Peccorino or Asiago. That would probably be delicious!
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6 users found this review helpful

Monkey Bread I

Reviewed: Feb. 12, 2004
If you want a real scrumptious treat, flatten out the pieces of biscuit and wrap them around a cube of cream cheese, before you toss them in the cinnamon and sugar. WOW! This recipe is incredible and so easy to make! I used my Bundt pan and 2 cans of Grands buttermilk biscuits. I cut the biscuits into 6ths instead of 4ths and it cooked for the same time as regular biscuits. I also added some vanilla extract to the butter/sugar topping and made the sauce in the microwave instead of on the stovetop. I found shaking the cinnamon/sugar with the biscuit pieces to be really easy and even a little fun, as it brought out a little of the kid in me. :) Absolutely delicious!
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3 users found this review helpful

Prune and Olive Chicken

Reviewed: Feb. 3, 2004
We really enjoyed this recipe! I have seen this recipe around other sites and it was constantly raved about, but I kept avoiding it because I hate olives, never had capers, and never thought of putting prunes in a chicken dish. But I finally took the plunge and made this, only I used 8 boneless, skinless chicken breasts instead of whole pieces, and I pureed a whole head of garlic for the marinade, used Kalamata olives, and increased the other ingredients in the marinade as follows: 1/2 cup olive oil and vinegar 1/2 cup brown sugar 2 small jars capers 1 cup each olives and prunes 4 bay leaves This was so easy to throw together and is perfect for company because all you have to do is throw the chicken into the oven and about 10 minutes before it's done, you can steam some rice or cook some couscous and steam some broccoli or asparagus, allowing you to spend more time with your family or guests. This dish is also great cold as leftovers. Don't let the strange ingredients intimidate you! It is absolutely delicious in its flavor and you can always push aside the items you don't like.
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37 users found this review helpful

All-Day Apple Butter

Reviewed: Dec. 19, 2003
Fantastic recipe! But 2 words: Food Processor. It took me about an hour to peel, core, and finely chop 15 apples. I was doing this late at night and didn't want to wake the kids using the food processor, but next time, I will be using the processor instead! I didn't have any cloves so I subbed with allspice. I also cut the sugar back to 2 cups, and used Fuji and Granny Smith apples. Next time I will add nutmeg and try some other varieties of apples. I used a heavy duty wire whisk to smooth it out some after about 8 hours of cooking. After it cooked with the lid off for about 2 hours, I broke out my hand mixer and zapped it for a few minutes. I then sterilized some mason jars and put it in those and sealed the lids while it was all still hot. I don't have a canner to process them in, so I know that it will have to be all used in a few weeks or frozen. Either way it would be worth it! Definitely using this with some pork tenderloin. Yummy!
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4 users found this review helpful

Fabulous French Loaves

Reviewed: Oct. 1, 2003
I FINALLY found a recipe for French Bread that hasn't turned out like a baseball bat! This bread is wonderful and the dough pulls together beautifully. I used this to make French Dip Sandwiches from this website, and it was divine. I used olive oil in place of the vegetable oil, and I also will make sure to oil the pans before adding the cornmeal, as they did stick some. I used my Kitchen Aid with the dough hook to do the majority of the work for me and I hardly had to knead the bread at all. My only suggestion would be to add a tad more salt to this recipe to bring out the flavors more. I also brushed the loaves with milk instead of egg, because I prefer a slightly softer crust. Thank you for a wonderful recipe!
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3 users found this review helpful

American Lasagna

Reviewed: Sep. 29, 2003
This stuff was incredible! I made this for my husband's birthday- my first time making lasagna- and it was a HUGE hit. It cuts beautifully- the first piece came out like a picture. I did a couple of things differently- I added the extra can of tomato sauce as per suggestions and subbed crushed tomatoes for the diced ones. I also added 1/2 cup of red wine, used italian sausage along with the beef. And although I'm sure it's not necessary, I combined cottage cheese with the ricotta because I prefer the texture of cottage cheese. Although it sounds like I made a lot of changes, I believe that doing this shows how versatile this recipe is, and that is what good cooking is all about! Also- definitely refrigerate this overnight before baking! It makes it taste even better!
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7 users found this review helpful

My Best Clam Chowder

Reviewed: Sep. 29, 2003
We lapped this stuff up! I was dubious first because there was a lot of vegetables and juice in the first mixture, but it all mixed together wonderfully! I also used part half&half and part skim milk and it was still VERY rich. I also added some chopped fresh parsley at the very end and will try it with some bacon next time, although honestly it does'nt need it. I also recommend using bottled clam juice in place of the water if you like more of a sea taste for your chowder and I used 3 cans of chopped clams and 2 cans of minced. It makes a LOT of leftovers and I froze them for a later meal.
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122 users found this review helpful

Smoked Sausage and Zucchini Saute

Reviewed: Aug. 21, 2003
This was wonderful and I am eating the leftovers as we speak! The only change I made as to subsitute olive oil for the margarine and real chopped onion instead of the instant minced. It was the perfect summertime dinner. I served it on a bed of brown rice cooked w/ chicken broth and green onion. Fabulous!
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50 users found this review helpful

Focaccia Bread

Reviewed: Aug. 7, 2003
I have made this several times as well as made other focaccia bread recipes from this site and this one is my favorite. I love the addition of of the herbs and garlic to the bread dough, although I do recommend adding fresh garlic or even some of the chopped jarred garlic in place of the garlic powder if you can. I made this to go with a lemon-spinach pasta recipe of mine and it was a wonderful, flavorful accompaniment. I am looking forward to making a sandwich out of this bread as well. I think chopped sundried tomatoes would be wonderful mixed in the dough as another poster suggested.
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3 users found this review helpful

The Best Lemon Bars

Reviewed: Jun. 21, 2003
Fantastic! The crust was nice, crisp, and buttery- exactly how I love it. And the lemon filling was just right. I took the advice of other reviewers and added the lemon zest. Also a tip to make sure you get maxiumum juiciness out of your lemons- pop them in the microwave for about 15 seconds. They yield much more juice this way! Very lemony, easy, and satisfying! Throw away the boxed stuff and make these!
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236 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 15, 2003
These are incredible! The taste can't be beat. I did add 1/2 teaspoon of salt, but that is all I changed. There are a lot of chips, but I feel that this makes these cookies even more of a treat. They don't spread far on the cookie sheet either. The vanilla pudding is a wonderful idea for maintaing softness as well, and this recipe makes a LOT of cookies. By halving it, I still was able to make 4 dozen cookies. But it's also easy to make the whole recipe and freeze half of the dough for later use. I highly recommend these cookies!
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1 user found this review helpful

Key Lime Cheesecake II

Reviewed: Jun. 15, 2003
This was great! I did alter it though so that I could use 3 full packages of cream cheese instead of 2 and 1/2. In order to compensate for this, I added an extra egg, 1/2 tsp extra vanilla, 1/4 cup more of sugar. And I used my own crust recipe. I kept the key lime juice the same, however and found it more than adequate in the tartness department. Note to anyone using fresh key limes: It will take about 20 key limes to equal 3/4 cup of juice. Popping them in a bowl in the microwave for about 15 seconds will help them to release more juice when squeezed. I used a fork to pulverize the membranes as well. Although it does seem like I changed a lot, the methods involved in the preparation are sound, and the taste yields a very refreshing tang.
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59 users found this review helpful

French Bread

Reviewed: May 3, 2003
This bread turned out okay as my first attempt at a yeast bread, but I think it could be a little better. I was looking for something a little less dense and with a little more flavor. However, I may try proofing the yeast with a bit of sugar along with the warm water before adding it. I just don't think it rose quite enough. And I am going to use egg yolk instead of egg white to develop the crust, as I like it a little more golden. Also- are these supposed to be baguette-type loaves? I was looking for something a little larger... Other than that, the bread is satisfactory. Just the smell of it baking in the oven was worth the effort! Allison
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Eggnog Cheesecake III

Reviewed: Dec. 26, 2002
This was incredible! On Christmas Eve, I had waited too long to do my shopping and only had a 10 inch spring-form pan to work with. I had 4 packages of cream cheese, so I used all 4 and increased my ingredients slightly to compensate- I added an extra egg, and extra tsp of rum, a little more nutmeg, an extra tsp of flour, and a full cup of egg nog instead of 3/4. I was so sure that it wasn't going to turn out because the batter was really thin. but to my surprise, it set beautifully. The cake, because it was baked in a 10 inch instead of the 9 inch turned out a little thinner than I thought it would, but it didn't matter. It was so rich and luscious that the smaller the better. Everyone was begging for the recipe! I'm sure that when cooked in the proper pan, and to the exact measurements, it would turn out just as lovely if not better! This has become a holiday keeper. Thank you Bill Sinclair!
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