TRISKELE Recipe Reviews (Pg. 1) - Allrecipes.com (1927652)

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Ninety Minute Cinnamon Rolls

Reviewed: Jan. 19, 2013
Best and easiest cinnamon rolls I've ever made. I didn't change a single ingredient! I did accidentally fail to read closely and put all of the flour in the bowl right from the beginning, but these came out so light, fluffy, and delicious that I can't imagine what that step actually accomplishes. Baked them in a 9x13 pan and added a simple butter, powdered sugar, milk, and vanilla glaze for topping. This recipe is a keeper. :)
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Liege Belgian Waffles with Pearl Sugar

Reviewed: Dec. 29, 2012
Great recipe. First time making these and whole family is addicted. Did not have pearl sugar handy so chopped up a bunch of sugar cubes. Worked great!
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Photo by TRISKELE

Cinnamon, Spice and Everything Nice Cookies

Reviewed: Nov. 17, 2012
Just made these and they are a good cookie, but I'm not as excited about them as I had hoped. I think it's the after taste of molasses that I'm not enjoying so much; I've never cooked with molasses before and I'm guessing it's just a personal preference thing. Having said that, the cookies turned out beautiful and were super easy to make. I did use 3 sticks of unsalted butter because I couldn't bring myself to eat shortening in a cookie, used half white and half brown sugar, added 2 tsp. of my prized Vietnamese cinnamon to the dough, and cut the baking soda and salt in half. I also rolled the cookies in cinnamon sugar, rather than just sugar. The cookies are gorgeous, not flat and thin, the dough was nice and stiff (yes, even using all butter), and they baked up perfectly in 12 minutes. I would try this recipe again leaving the molasses out and I imagine that would make this a five-star recipe for me. Thanks! It was great to try something new. :)
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Waikiki Meatballs

Reviewed: Oct. 29, 2012
These were really good and very simple to make. The sauce is EXTREMELY sweet, so next time I would cut the sugar in half at least. The meatballs are just begging for some garlic, so I added some to the meat mixture. I used a tube of ginger paste rather than ground ginger. Fresh ginger would be awesome as well. I also baked my meatballs for 15 minutes at 375 degrees rather than pan fry them. Quick, easy, and less messy. Really enjoyed this with rice, thanks!
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4 users found this review helpful

Salted Caramel Sauce

Reviewed: Oct. 18, 2012
My first time making caramel sauce. I had no idea it was so easy and the results so amazing. I followed the instructions in the video exactly and had excellent results. It took less than 30 seconds of boiling without stirring for my sauce to reach the desired color. Added salt to suit my taste since I'm always complaining about all these salted caramel things you buy that you can never tell are salted. Awesome recipe, thanks!
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22 users found this review helpful

Pecan Pie Bars I

Reviewed: Oct. 14, 2012
Whoooo baby, these are oh so yummy! Like others, I scaled the recipe to 24 servings and used a 9x13-inch pan. Used plenty of cooking spray and had no sticking problems. I used all brown sugar in the crust since that's how I make my shortbread, and half white/half brown sugar in the filling. Added a splash of maple extract to the filling and otherwise followed the directions as is. Even used the same cooking times in the original recipe. They were jiggly when I removed them from the oven but they set up beautifully -- no need to cook until they don't jiggle. Oh, and I did toast the pecans in the oven ahead of time. That's just standard practice for me.
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2 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Oct. 4, 2012
YUM! I added a bunch more peanut butter (easily twice as much) and a bag of peanut butter chips. Someone just walked by my office after taking a bite and I heard them say "Wow. Oh, WOW!" I chilled the dough very well, and even chilled the flattened balls before baking. Baked at 350 for 13 minutes and got 4 dozen good sized cookies that are slightly crispy around the edges and soft and chewy throughout the middle. This is my new favorite pb cookie recipe, thanks!
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3 users found this review helpful

Buttermilk Pancakes II

Reviewed: Sep. 16, 2012
Best. Pancakes. Ever. Made exactly as directed, except I only made 1/3 of the recipe for our family of 3. It was perfect. Made seven 5-6 inch pancakes. Light, fluffy, and flavorful. So good you don't even need syrup if you don't want. The two key tips are to not mix the wet and dry ingredients until you're ready to cook and do not over mix the batter.
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Glazed Almond Bundt Cake

Reviewed: Aug. 6, 2012
Really yummy almond cake. Moist and flavorful. I used 2 1/2 tsp almond extract and 1 1/2 tsp vanilla, otherwise didn't change a thing in the cake. Made my on glaze from butter, powdered sugar, milk, almond and vanilla extracts, and a pinch of salt.
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2 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 2, 2012
So easy to make. This pie is EXTREMELY rich and we could only eat a tiny slice. Super yum, though. Followed directions exactly.
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2 users found this review helpful

Jalapeno Strawberry Jam

Reviewed: Jun. 10, 2012
Made exactly as stated and it tastes wonderful. Unfortunately, I must have done something wrong since I have strawberry jalapeno "sauce" rather than jam -- mine didn't set -- but when it tastes this good, who cares? :)
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Mar. 26, 2012
This is an awesome sugar cookie dough. I actually don't roll my dough out for use with cookie cutters. Instead, I split this dough in half and roll it in plastic wrap into two logs. I then slice fairly thick (1/2" maybe?) slices and bake those up, then frost with a simple buttercream frosting. They come out big, soft, and cakey. Just like the ones my son likes from the grocery store bakery, but without the preservative taste.
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White Texas Sheet Cake

Reviewed: Feb. 16, 2012
Wow, what a great and super-simple cake! I couldn't even wait for it to cool to eat it and it's very light and fluffy and moist and just mmmmmm. I realized I was out of almond extract when I was halfway through mixing everything so I ended up using a tsp of vanilla and a tsp of amaretto in the batter, then just vanilla in the frosting. Only used 3 cups of powdered sugar in the icing and that is plenty. Thanks for an awesome recipe! Edit: Just made it a second time and had pure almond extract this time. Awesome! Not sure which I like better -- with vanilla or almond -- but they are both fantastic.
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Spanish Flan

Reviewed: Jan. 19, 2012
This was really good. I made the mistake of adding an extra egg as some reviewers suggested, but I prefer the original recipe. I've never made caramel before, so a little more explanation on what to expect as the sugar is melting would be great. Mine turned all clumpy and hard and I was about to throw it out, but decided to let it keep going and then it was fine.
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Doubly Delicious Peanut Butter Cookies

Reviewed: Jan. 12, 2012
Oh yeah! Now this is what a peanut butter cookie should taste like. Didn't change a thing. Thanks for a great recipe!
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1 user found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Jan. 7, 2012
Wow, this is so good I can't stop eating it. Good thing it makes a ton! Only things I changed was to use vegetable juice instead of tomato juice because it's what I had on hand and I did not add any water. Looking forward to having this as my lunch this week at work. YUM.
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4 users found this review helpful

Real Mississippi Mud Pie

Reviewed: Oct. 22, 2011
Super yummy :) Added instant coffee and vanilla and topped each serving with fresh whipped cream. It's very rich and chocolatey. Will definitely make a again.
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Chinese Chicken Fried Rice I

Reviewed: Oct. 18, 2011
This is very good and I love that you can just use whatever veggies you have on hand. Definitely add some onion though. The directions need to be updated, however. I always cook my scrambled eggs separately and stir into the rice at the last minute. Recipe should also specify that the rice should be cold before stir frying. If you use fresh cooked white rice you will end up with a sticky, sloppy mess.
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6 users found this review helpful

Thai Salad with Whole Grain Brown Rice and Chicken

Reviewed: Oct. 17, 2011
This is really good. I did add an extra 1/4 cup or so of peanut butter because the rice vinegar overpowered the other flavors and I was craving a peanut-flavored sauce. A little extra peanut butter and the "peanutty" flavor came right through.
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5 users found this review helpful

Mandarin Orange Cake I

Reviewed: Sep. 25, 2011
This cake is so very good! I added an extra can of oranges (minus the juice) and some vanilla to the cake batter and used fresh whipped cream, rather than cool whip. I mixed the pineapple with the pudding mix and then stirred that into the fresh whipped cream. The topping came out super thick, rich, and delicious (and yes I used the juice from the can of crushed pineapple). Super moist cake. Simply yummy :)
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10 users found this review helpful

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