NHORAN Recipe Reviews (Pg. 1) - Allrecipes.com (1922017)

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Eclair Cake with Chocolate Ganache

Reviewed: May 26, 2013
To cut down on the number of bowls, I left the water/butter/flour mixture in the saucepan and then used my portable mixer to beat in the eggs. I baked the batter in a round cake pan and then split it in half once it had cooled. For those who think this recipe is too "eggy", this will allow you to scoop out some of the inards and then let the shell dry out a bit before adding the fillings. As others have suggested, I used French Vanilla pudding mix. I couldn't find bittersweet chocolate at the grocers, so used semi-sweet. Fresh strawberries and raspberries are in season so that made a nice garnish along with some mint leaves. Yum.
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1 user found this review helpful

Pumpkin Black Bean Soup

Reviewed: Sep. 19, 2011
Fabulous! This recipe gave me the opportunity to try out my new immersion blender which allowed me to puree the beans right in the soup pot :-) I made the following modifications to the recipe: Used a can of "Zesty Chili Style" diced tomatoes for some added kick; 2 chicken boullion cubes and 2 beef boullion cubes to make the broth; 2 Tblsp. cider vinegar; 1/4 tsp. baking soda (to lessen the acidity of the tomatoes and vinegar); and 1/2 tsp. of Penzey's new spice blend called "Forward".
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9 users found this review helpful

Ginger-Peach Cake

Reviewed: Aug. 13, 2011
I made some adjustments to this recipe after reading others' comments. I reduced the amount of baking powder for one thing....4 Tablespoons??? I have a feeling this is a typo and should have been 4 teaspoons. Consequently, that's what I did and it worked just fine. Then I upped the amount of sugar to 1 cup. Since I didn't have any sour cream on hand, I substituted yogurt and used sour milk for the liquid. When I cut up my peaches I had roughly two cups; that seemed to be in proportion to the amount of batter that I had. I added 1/4 cup ground almonds and then sprinkled sliced almonds and some brown sugar in the pan before pouring in the batter. I baked the cake for 1 hour and 15 mins. and it turned out just fine. My husband just helped himself to a second piece, in fact. It would be good served with a dollop of whipped cream or a scoop of peach ice cream!
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5 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jun. 16, 2010
Simple to do. Perfect outcome ewvery time. If that doesn't desrve a 5 star rating, then nothing does!
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0 users found this review helpful

Lemon Sauce I

Reviewed: Jun. 16, 2010
Excellent served over the Sour Milk Spice Cake found on this website. This is very simple to make and tastes luscious.
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Chocolate Truffle Cookies

Reviewed: Jun. 16, 2010
These are fabulous. Very similar to the cookies sold at The North Star Cafe in Columbus, Ohio. Alas, these are NOT diet friendly cookies.
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1 user found this review helpful

Sour Milk Spice Cake

Reviewed: Jun. 16, 2010
I followed the lead of others whop have reviewed this recipe by increasing the amounts and variety of spices, decreasing oil by half and adding 1/4 cup applesauce. I omitted the nuts and served the cake with "Lemon Sauce I" found on this site. Excellent!
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5 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Sep. 14, 2008
I made this for a dinner guests who absolutely raved over it. Apart from taking longer to cook the chops - mine were very thick - I followed the recipe as is and was very satisfied with the results. Served with baked sweet potatoes, fresh green beans, Pinot Grigio and pumpkin pie for dessert, it was a meal to remember!
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Waldorf Astoria Cake Frosting

Reviewed: Jul. 8, 2008
I have made this frosting recipe for years with excellent results. Depending on the amount of humidity in the air and how exact I have been measuring the confectioners sugar, I adjust the amount of milk that I add accordingly. I always start out slow and add it gradually. Sometimes I need less than called for, sometimes more. I typically use almond flavoring, however.
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16 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Jul. 4, 2007
The type of jam you use is crucial, I discovered. I used some Stonewall Kitchen jam and it had too much liquid in it, so it ran. When I used a store brand product it worked great and the cookies held their shape. Regardless, these are a sweet cookie. I did not bother to drizzle them with icing consequently and nobody seemed to notice. They disappeared lickety-split. They were easy to make and tasty.
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0 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jul. 4, 2007
This almost turned into a disaster for me. I made the cakes the night before a facy neighborhood dinner party. I left them on the counter to cool overnight. When I got up in the morning the dog had eaten part of two of the cakes. I started baking again. Not a problem, but then I couldn't find marscarpone cheese so I substituted ricotta....way too runny. The cakes kept sliding off each other when I tried to put them together with the filling. And the chocolate curls - well they just were not in the mood to curl. In the end I wound up turnng the mess I had on my hands into a trifle. People raved over it and wanted the recipe. Hmmmm. How does this sound? "First bake three layers and let the dog eat two!"
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5 users found this review helpful

Blueberry Scones

Reviewed: Jul. 4, 2007
As many have observed, this does yield a sticky batter, but if you coat the surface you are turning the batter onto with flour and then coat your hands with flour before you begin to knead, then it is quite workable. I added 1/4 cup graulated sugar as others have suggested and reduced the amount of baking powder to 1 tsp. (because I do not like the taste of baking powder) and added 1/4 tsp. baking soda. I topped the rounds with a mixture of cinnamon and sugar before I popped them in the oven. The scones turned out light and delicious. An instant breakfast favorite.
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4 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jul. 3, 2007
I brought these to a 4th of July cook-out today and received rave reviews. I used mini-chocolate morsels which were nicely distributed throughout the end product. I had been looking for a recipe that would yield a nice thick brownie and I have finally found a keeper!
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10 users found this review helpful

Cool Whipped Frosting

Reviewed: Jul. 3, 2007
It is really a misnomer to call this "frosting" since it does not conform to anything you would normally have in a frosting recipe. Better to call it a "topping" because that is what it really is. That said - I've been making this for years - always with good results. I use it to top a lemon cake that has been poked with holes and then had lime jello poured over it. Mix the cool whip with instant lemon pudding in this case. It is very refreshing on a hot summer day.
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4 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 19, 2006
Easy recipe; excellent product. I add a pinch of grond cloves and about a teaspoon of orange peel to give some depth to the flavor.
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4 users found this review helpful

Baked Ziti II

Reviewed: Oct. 12, 2006
A lot easier than lasagne, but the same great taste, minus the meat. I added some Italian seasoning, red & green bell pepper flakes, and Parmesan to the cheese mixture. I reserved some of the mozzarella and topped the pasta with it, then sprinked some pizza seasoning for a finishing touch.
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0 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Aug. 1, 2006
This recipe is a definite keeper! I've made this cake twice now - once with the full amount of oil and once with just one cup. Reducing the oil made for a much lighter and less greasy cake. Because of a family member's need to avoid nuts, I haven't made the cake with pecans - nevertheless, it turned out very well. I did add about a half tablespoon of the juice from the pineapple to the cream cheese frosting for additional flavor.
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Fudge Chunk Brownies

Reviewed: Aug. 1, 2006
Ah, the quest for the perfect brownie! Admit it, it's never-ending among serious chocoholics, now isn't it? This recipe gets a 5 star rating from me because the end product smelled fantastic coming out of the oven; it had a crackly top (just the way I like it); it made a nice, thick brownie; and best of all it was chocolatey, fudgey, through and through. I threw in some hazelnuts and white chocolate bits that I had leftover from another recipe and was pleased with the result.
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24 users found this review helpful

Lentil Soup

Reviewed: Jan. 7, 2005
I recently joined Weight Watchers. By lowering the amount of olive oil used from 1/4 cup to 1/8 cup, the point count was only 6 points for this delicious, rib-sticking main dish soup.
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3 users found this review helpful

Chocolate Almond Biscotti

Reviewed: Nov. 21, 2004
I substituted 1 cup of the sugar with Splenda and had excellent results. Dark chocolate and nutty taste - yummy!
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0 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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