LADYMACBETH7 Recipe Reviews (Pg. 1) - (1950410)

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Raspberry and White Chocolate Roll

Reviewed: Sep. 17, 2006
My husband actually made this, because I was at work. I talked him through the recipe and told him what the other reviews had said. He baked the meringue in a jelly roll pan (10x15). I suspect that Rowena had a typo in her instructions and that it should read 10x15 instead of 10x12. He had a little trouble peeling the parchment paper off the meringue, after flipping it onto the parchment paper with sugar. One corner broke off, but he just use that as the start of the roll, so no one knew the difference. I had advised him to let his cream cheese sit out until it reached room temperature before mixing with the sour cream so that the filling would stay smooth. He said that he had no problems rolling it up. I think his success was mostly due to the use of the jelly roll pan and baking it exactly 10 minutes. My guess is that if he had over baked it, it would have crumbled when trying to roll it, because the edges which were the most done, crumbled a little. Plus, we followed the advice of another reviewer who said to use parchment paper, not wax paper. Since we ate it several hours after he made it, he didn't wrap it in plastic wrap. Instead, he put it in a 9x13 pan that has a tall lid. Then, he chilled it in the freezer for about an hour, and then moved it to the fridge until it was served. This is a delicious dessert! We will definitely make this again. I think I will try other berries or mixing berries.
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11 users found this review helpful

Whole Wheat Pancakes

Reviewed: Jan. 13, 2007
I messed the recipe up, but actually ended up with a great whole wheat Swedish pancake. I wasn't paying attention to what I was doing, and I added the eggs to the mixture without beating them first. Once I realized what I had done, it was too late. So, I whisked the mixture together and then I cooked them on a flat griddle. I tipped the griddle from side to side to get the batter to spread out completely. My husband is Scandinavian, so he enjoyed the healthy version of his favorite kind of pancake. The flavor of this pancake is great - I followed some advice I read in one of the reviews and added vanilla. I also used oil instead of butter to keep it healthy. I can't say anything about the fluffiness of these pancakes, since I messed that part up, but they taste great.
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3 users found this review helpful

Corn and Cheddar Chowder

Reviewed: Sep. 12, 2006
Very delicious! I made a couple of adjustments - I toasted some minced garlic and added to the mixture while it was simmering. I also cut down the amount of cheese. I thought the full amount would overwhelm the other flavors of the soup. I will definitely make this again - maybe add some bacon next time.
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6 users found this review helpful

Marinated Venison

Reviewed: Sep. 16, 2006
I'm not sure what this is supposed to taste like, but do not marinade for longer than it suggests. I wasn't able to cook this when I had originally planned, so it marinated for 3 days. The worchestershire sauce taste was so strong, we had to throw the venison away.
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2 users found this review helpful

Baked Orange Roughy Italian-Style

Reviewed: Jul. 11, 2006
Excellent dish! I used Smart Balance Light instead of butter and drizzled the extra on top before I baked it. It tasted wonderful. I served this with spaghetti tossed in garlic, parsley and olive oil.
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7 users found this review helpful

Creamy Hot Cocoa

Reviewed: Dec. 2, 2012
I intended to make as is, but decided I didn't want to use up all my milk and have leftover half and half that would just go bad, so I used 1 cup milk and the rest half and half. It was nice and creamy! My only complaint is that this cocoa was too sweet for my liking. When I make again, I will cut back on the sugar. Had I read the reviews, I would have realized that "too sweet" is the main complaint about this recipe.
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0 users found this review helpful

Oatmeal Pancakes

Reviewed: Mar. 1, 2008
I am only rating the pancakes. I tried to make the syrup, but i was talking on the phone and I ended up burning the sugar - so I just used maple syrup. A couple changes I made: I omitted the powdered milk (since I didn't have any on hand), I also used 1 cup sour cream and 1 cup sour milk instead of the buttermilk (which I didn't have). The pancakes were hearty, without being hard. I don't think I would call them fluffy or light. Whether that is because of my modifications, I don't know. One change I would make is to add salt, as they were somewhat tasteless. Overall, I liked them. I am giving it 4 stars because they were good, but not spectacular.
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5 users found this review helpful

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