RRAMIREZ4444 Recipe Reviews (Pg. 1) - Allrecipes.com (1927464)

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Mexi Corn Dip

Reviewed: May 29, 2011
I've made this twice now, on successive days for bbq's over the Memorial Day weekend. People can't get enough of it! I took some of babygirl77's tips and added a few more tweaks: -No mayo -Two pkgs cream cheese softened -8oz of sour cream -1 packet of taco seasoning in lieu of the other spices in the original -1/2 can of black beans -1/4 cup medium "thick and chunky" salsa I cut the cream cheese into smaller bits to make it easier to mix. Use a whisk to mix cream cheese, sour cream and taco seasoning. It's so good. I even topped my steak with a hefty dollop. Yum!
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16 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Feb. 25, 2010
Love this chicken!! Used more cheese than bread crumbs because that's how I like it and it was superb.
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1 user found this review helpful

Summer Vegetable Ratatouille

Reviewed: Jun. 17, 2007
My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no eggplant (not a family fave) -I added leeks, diced small red potatoes, orange-yellow-red bell peppers for color -Like others, I just sauteed all the veggies together -I used organic canned diced tomatoes instead of fresh..it adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of garbanzo beans near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely a keeper, and possibly once a week while the summer veggies are abundant and cheap
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115 users found this review helpful

Cream Cheese Frosting II

Reviewed: Mar. 24, 2007
Great frosting! I just used it for some red velvet cupcakes. This recipe generously frosts 24 cupcakes. I added about 1/2c more of the sugar as I was mixing, as well as 1T more vanilla for a more intense vanilla flavor. Follow up: I think this frosting keeps better if you store your frosted item in a cooler place, like a cool pantry or fridge. I left mine out in the kitchen and the butter in the frosting seems to make it melt a bit if it's warm.
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1 user found this review helpful

Red Velvet Cake III

Reviewed: Mar. 24, 2007
Oh yeah - this is the recipe for me, a busy mom who needs shortcuts. I just made these for a bake sale. The recipe makes 24+1(for the cook, of course)cupcakes. They are incredibly moist, dense, and RED. My modifications: -white cake mix -3T of cocoa -1 full oz of red coloring I chose to go with another frosting (Cream Cheese Frosting II from this site) because I prefer more of a dense cream cheese taste and texture. It's perfect with these cupcakes.
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62 users found this review helpful

Bread Pot Fondue

Reviewed: Dec. 23, 2002
This got rave reviews at our Christmas party. I took an earlier suggestion and pre-cooked the dip a bit on the stove before baking it(just to melt everything), and it seemed to do the trick. After an hour it was perfect. I also bought a second loaf just for dipping pieces and I'm glad I did. One loaf just doesn't ever offer enough pieces. Toasting the bread is key.
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2 users found this review helpful

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