UNCLEBEN1980 Recipe Reviews (Pg. 1) - Allrecipes.com (1941223)

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Cream Cheese Frosting II

Reviewed: Jan. 29, 2013
This served as a great starting point, but like other reviewers I found the proportions to be off; namely, the recipe does not include enough confectioner's sugar. For me it had nothing to do with sweetness or flavor (I happen to like a cream cheese frosting that really does taste like cream cheese), but with consistency. The frosting this recipe yielded was far too soft and thin to put on the cake for which I made it-- it would have all dripped right off in a matter of minutes. Luckily, it was the week of Christmas, and I was doing lots of cooking/baking, so I just happened to have an additional bag of confectioner's sugar on hand; and it took almost the entire bag to get the frosting to a consistency that would not drip like goo off the cake. Having said that, once the consistency was corrected, the taste was perfect. I'll temper all this by also saying that it was pretty rainy the whole week leading up to Christmas, so perhaps the air was more humid than normal and that accounts for some of the problem? At any rate, I'd suggest giving this recipe a try, but be prepared that you might need to add extra confectioner's sugar. Fortunately, the sugar isn't expensive, so buying an extra bag isn't cost-prohibitive. Also be prepared that if you must add as much sugar as did I, you will end up with almost twice the frosting you probably need! You'll have to find reasons to smear cream cheese frosting on different foods for days (not the worst problem in the world :-) ).
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Ciabatta

Reviewed: Aug. 6, 2005
I'm sure I'll make this again. It was pretty close to what I was hoping for; to be just perfect, I would have liked the bread to be a bit moister and chewier. It was just the slightest bit too dry for me. I am very surprised to see how many reviewers have commented on the sticky-ness of the dough. I followed the recipe to the letter (and double-checked over and over again to make sure I had done it right), and I kept thinking that the dough (the sponge especially) was not nearly as wet as I would have expected; I suspect that this is why the final product was a little drier than I would have wished. Who knows? Maybe it was just the weather around here. At any rate, the bread was good enough that I am willing to go through the process again. And let me just say that this bread makes wonderful toast and is absolutlely superb on a panini grill or counter-top grill for *delicious* sandwiches. Give it a try for sure. Next go-'round, I think I'll add fresh rosemary to the dough and a little coarse salt on top before baking.
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2 users found this review helpful

Cocktail Meatballs

Reviewed: Jul. 26, 2005
What can a say that hasn't already been said? Excellent recipe. Since finding this recipe I have made literally hundreds of these meatballs-- for a couple of wedding receptions, several family gatherings/parties, birthdays, and holidays. They are always a huge success. Once I made them for a wedding reception, and two weeks later one of the wedding guests and I saw each other at the store and she was STILL talking about how great the meatballs were-- nothing about the flowers, or the dress, or the music, or the bride and groom! A million thanks-yous for this great recipe. The cranberry sauce adds a great taste. Sometimes (depending on the crowd)when I make a large batch, I use half the cranberry sauce and replace the other half with the more traditional grape jelly. This way works well too.
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4 users found this review helpful

Make Ahead Lunch Wraps

Reviewed: May 20, 2005
I like the idea, and I'll agree with those who have praised the convenience and economy of this recipe. I divided the recipe in half (so I wouldn't be stuck with dozens of wraps if I didn't like them), and still came up with 14 wraps. The only change I made was using whole wheat tortillas instead of flour. As far as the taste. . . a little bland. Actually, quite a bit bland. If I make them again, I'll add some seasonings, such as chili powder, cumin, garlic powder, etc. For a good sauce for dipping, try mixing one part fat free ranch dressing with one part salsa.
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3 users found this review helpful

Hot Baked Fruit

Reviewed: Feb. 29, 2004
Perfect! My grandmother used to make a version of this every year for Christmas breakfast. I've been looking for a similar recipe for a while now. This is it. It's a favorite of mine and has been for a long time. Learn from my mistake though: I was doubling this recipe (as I often do), and decided that I would use one can of cherry pie filling as the recipe calls for, and one can of just plain bing cherries for tartness. Not a good idea. It was a little too tart that way. So, follow this one closely.
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22 users found this review helpful

Low Fat Apple Bran Muffins

Reviewed: Feb. 24, 2004
Great recipe! They were very moist and flavorful. I have to admit, I did alter the recipe slightly after reading other reviews, but nothing too drastic. I increased the sugar (which I think was probably a good idea), added a little cinnamon, and I made a double batch of the recipe, so I used one cup all purpose flour, and one cup whole wheat flour. I froze most of them and have been bringing out a few to thaw each evening. They are great for breakfast and snacks during the day. And despite what one reviewer said, I would have no problem serving them to company. . . they look just fine.
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2 users found this review helpful

Maple Roast Turkey and Gravy

Reviewed: Nov. 11, 2003
Good recipe. This was a trial run last week for the upcoming Thanksgiving holiday. I had never thought of roasting the vegetables with the turkey. But, it makes perfect sense, and it worked very well. There was no problem with the maple butter separating. . . I think the key is making sure to cook the syrup/cider mixture for the full time (making sure it fully reduces). I removed the foil for the last 15 minutes (or so) of cooking, and this gave the bird the coveted red-brown, glistening skin. It was beautiful. The gravy that this recipe made wasn't a big hit. It wasn't terrible, but I don't think we can be sold on the sweetness, albeit slight. I may have to commit the unpardonable and serve store-bought. . . at any rate, I will definitely be using this recipe for Thanksgiving in a couple of weeks.
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Hummus III

Reviewed: Aug. 29, 2003
Very easy, very basic, very good. I tripled this recipe for a wedding reception that included vegetarian guests. They were very appreciative. I myself enjoyed it very much. It was served with pita bread wedges and crudites (broccoli, cauliflower, carrots, and radishes). A definite keeper, and one I know I'll use again.
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5 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Mar. 11, 2003
A million thanks. This is a very satisfactory recipe. The outer edge and underside of the crust was crunchy, and the inside very chewy. It was an easy dough to handle, and fit nicely on a pizza stone. Honestly, it's not quite as good as a dough made from a recipe that requires 2 hours from start to finish (complete with rising time), but I needed a quick recipe this afternoon, and this was wonderful for the minimal time and effort; I think it took a little less than half an hour from the time I started measuring the flour to the time I took the finished pizza from the oven. I will absolutely keep this recipe on file and use it when I'm short on time.
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3 users found this review helpful

Classic Minestrone

Reviewed: Mar. 11, 2003
I was expecting this to be a lot better, judging by all the positive reviews. It was rather bland. I followed the recipe to the letter (as I always try to do before rating a recipe), and came up with a soup that was just fair. I think it needed more tomatoes for body and taste, and I'll agree with one reviewer who thought the thyme was a little much. I had to add lots of salt before I could eat it and enjoy it. I noticed after reading over the reviews that more often than not if a review got 5 stars, the reviewer had added something to the recipe (e.g., potatoes, garlic, in one instance a ham bone!). I think this is one of those recipes that's good to have as a base to work from, then alter to personal tastes. I'll use this recipe again, but not without some tweaking. * After the minestrone sat overnight, the flavor improved dramatically. Still not the five-star recipe I'd like, but the improvement was enough that I will bump it up to four stars.
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344 users found this review helpful

French Pastry Pie Crust

Reviewed: Mar. 6, 2003
Outstanding recipe. It's amazing what the addition of an egg and a little vinegar do to an ordinary pie crust. Easily the best dessert pie crust I've ever made or eaten. This is the ultimate crust for "Grandma Ople's Apple Pie" (available on AllRecipes). Also, through a successful experiment, I discovered that if one follows this recipe, but reduces the sugar to only one tablespoon (instead of three), the result is an incomparable crust for chicken pot pie. Print this recipe and DO NOT LOSE IT!!
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126 users found this review helpful

Glazed Meatloaf I

Reviewed: Mar. 6, 2003
This was a pretty good meatloaf. My parents both liked it, especially my father. Personally, I thought it was just a touch too sweet. I probably won't make it again since I have my own way of making meatloaf that I like better, but I'm glad I tried this one and would recommend it to anyone who doesn't have his or her own recipe yet. Or, if you have made meatloaf before but want to try something new, definitely give this one a whirl.
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Simple Sicilian Salad Dressing

Reviewed: Mar. 5, 2003
I enjoyed this dressing, and will surely use this recipe as a base again. I sampled it before putting on a salad, and I did decide to add about 1 teaspoon of sugar and 1 teaspoon of roasted garlic (made by slicing the top off a garlic bulb, drizzling with olive oil and sprinkling with salt, wrapping in foil, and roasting for about 45 minutes at 400 degrees; when cooled, squeeze the soft, caramelized garlic cloves out of the bulb). The dressing was good to begin with, but just perfect for my taste after the additions. As petty as it may seem, I didn't care for the color it turned the salad: a brownish color. It looked like spoiled lettuce, despite the good taste. I believe firmly in the importance of presentation, so this was a turn off to me. I think when I use it again, I will try white wine vinegar instead of balsamic to alleviate the problem. Surprisingly, the dressing was enough for a salad that served 4, one more than the recipe says. Altogether a good recipe-- glad I found it!
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63 users found this review helpful

Can't Tell They're Low-fat Brownies

Reviewed: Mar. 4, 2003
I was very impressed with this recipe. Not quite like typical brownies made from a standard mix or from scratch, but for low-fat brownies I don't think you could do any better than these! They were fudgey, dense (in a good way), rich, and very satisfying. I baked them the full 30 minutes and found that this way the "edge" pieces have a bit of a crunch to them that some people like. Otherwise, they cooked very evenly and didn't seem at all overdone. I, too, used egg substitute (1/2 cup) in place of the eggs to cut the fat a bit more. I couldn't find baby food prunes so I used plums and apples (Gerber brand). The brownies didn't taste fruity or in any way odd for using the baby food. I don't see how a person could get 24 brownies out of this recipe, though. I used an 8x8 inch pan and cut them into 9 hearty-sized brownies, which makes the nutritional analysis about 3 grams of fat per brownie.
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40 users found this review helpful

White Cake Frosting I

Reviewed: Mar. 2, 2003
If I had the option of giving a recipe 6 stars, I would do so for this recipe. Very easy, very successful, very nice pure white, lends itself to color additions, sets well. . . Really perfect in every way. Exactly like the frosting on a professionally decorated cake. This frosting saved a cake made from a mediocre recipe: the cake itself was dry and crumbly, but this frosting made it acceptable for serving. I have been commissioned to make a wedding cake this summer, and I already know I will use this recipe for the frosting. A million thanks, Amy! (By the way, since I had no butter flavoring on hand, I did follow one reviewer's suggestion of replaceing 1/4 cup of the shortening with unsalted butter. Perfect!)
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137 users found this review helpful

Silver White Cake

Reviewed: Mar. 2, 2003
I won't make this one again. I had read other members' reviews that compared this cake to sweet cornbread. I thought surely they had done something wrong, and that the recipe itself was not at fault. Sorry to say, they hit the nail on the head! This cake was easy to make, but that's about the only positive thing I can say. It was fairly dry, dense, crumbly, did not handle frosting very well, and did have a flavor and texture like cornbread. Also, the batter was certainly not enough for 2 9-inch pans. My 4 year old niece enjoyed having it for dessert, but that's because she only ate the frosting. I wouldn't suggest bothering with this one.
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61 users found this review helpful

Grandma Ople's Apple Pie

Reviewed: Feb. 19, 2003
I've made the pie several times, and every time it's a winner. I've followed this recipe to the letter (the only exception being that 5 or 6 apples is plenty-- never been able to use 8), and it turns out great; I've also made some alterations to suit my tastes and had good results. Try adding cinnamon and a bit of ground clove to taste. Also, try using the "French Pastry Pie Crust" recipe (available on AllRecipes) rather than a standard pie crust recipe. I do think the lattice top is non-negotiable! When you pour the glaze over the pie, have a pastry brush ready to spread the thick syrup evenly over the top of the crust to make sure the top has a uniform look after baking. The final prodcut is a very good tasting and incredibly attractive pie.
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207 users found this review helpful

Hot German Potato Salad III

Reviewed: Feb. 17, 2003
This is a mediocre recipe; it would serve as a good base to try, then alter to your own liking. I found the proportions to be off. The "dressing" made by this recipe was enough for 6 medium sized potatoes (not 9). As a result, the salad was enough for about 7 or 8 conservative servings (not 12). I was surprised to see that one reviewer suggested using less vinegar. I thought the salad was rather bland and needed 2-4 more tablespoons of vinegar (I like a German potato salad that makes you pucker!). Not a complete loss, but not the 5-star recipe I was hoping for.
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