anchrista Recipe Reviews (Pg. 1) - Allrecipes.com (1958236)

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Aunt Mary's Delicious Bunny Cake

Reviewed: Apr. 20, 2014
This is a really good pound cake. The citrus flavors were very subtle. I may add a tad more extracts next time or even some orange or lemon zest to make it more flavorful. I used a lamb mold and there was extra cake batter after I filled the mold to the top. So I just found a small ramekin and made the extra in that. Make sure to leave the cake cool in the mold for the 15 mins that the recipe calls for; if you unmold while its too hot, your cake will fall apart. Also I froze the cake after standing it up on my platter prior to frosting it. I also had to put in a couple of long skews to hold the head a bit. I was extra careful this year because last year my lamb was in crumbs (I used a box cake mix - don't' ever do that!;-)), so I may have overreacted. All in all, this will likely be my cake mold recipe from now on.
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Cheesy Amish Breakfast Casserole

Reviewed: Apr. 20, 2014
Made this recipe for Easter brunch. It was good but it needed salt and pepper, and perhaps some paprika to give it some flavor. It was quite bland.
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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 29, 2013
I love you Grandma Ople! What a nice legacy you have left this online community. I didn't change a thing...made exactly as written. Made it for Thanksgiving dinner, Everyone loved it. My husband I fought over the last piece the next day.
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1 user found this review helpful

Coconut Cream Cake I

Reviewed: Aug. 7, 2009
This cake tasted good. It was a little too wet inside. The fresh whipped cream on top was a nice add. This cake is very high in saturated fat!
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2 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Jul. 12, 2009
Wonderful. Always get compliments and requests for the recipe.
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2 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Jul. 12, 2009
Delicious. Wouldn't change a thing.
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3 users found this review helpful

Easy Shrimp Dip

Reviewed: Jul. 12, 2009
Made a few changes. I cooked two lbs. of 31-40 size raw shrimp. I feel canned shrimp is too salty and frozen shrimp are too watery. Larger shrimp looked very nice. I got the shrimp on sale for $5 for 2 lbs. After spreading out the cream cheese I sprinkled it with Old Bay Seasoning (more or less as desired). Topped it with shrimp and cocktail sauce. It was a huge hit!!!
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5 users found this review helpful

Make Ahead French Toast

Reviewed: Jun. 18, 2006
I made this for Father's Day brunch. I was skeptical too about reading the reviews that the ingredients would stick to the pan. So, I used a glass pyrex 13x19 pan and sprayed the bottom and sides with Mazola cooking spray and then took softened butter and spread a little of that on the botttom and sides as and extra cautionery step. I only put the topping on the bread, as there wasn't enough to let it drip down the sides so that probably worked better and helped with the non-sticking. I did take someone's advice and lifted up the bread the next morning before baking. Nothing stuck - it worked fine. I followed all the directions and had no issues. It turned out delicious and was loved by all. I will make this again.
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13 users found this review helpful

Best Brownies

Reviewed: May 1, 2006
wonderful. I got so many compliments on this recipe. Made them twice so far. If you taste a weird flavor, it's most likely the honey in the icing. substitute milk and it will work out better.
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5 users found this review helpful

Fudgy Chocolate Fondue

Reviewed: May 1, 2006
Wonderful rich chocolate taste. This doesn't clump and harden like melted chocolate. It stays nice and smooth. It has a much better temperature tolerance than chocolate does when dipping cold items like strawberries. Can make it ahead of time and leave on stove top, then just warm in micro for a few seconds then put on your fondue pot. Love any recipe that doesn't send me crazy just before the guests come!
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4 users found this review helpful

Pumpkin Dip

Reviewed: Oct. 27, 2005
I have a problem with the cream cheese being lumpy every time I make this. I finally solved my problem. I microwaved the cream cheese just to barely warm. I cut the sugar back to 1 cup and I didn't add the OJ. It was very good and not too sugary.
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505 users found this review helpful

Easy Dump Cake

Reviewed: May 14, 2005
I was so suprisingly happy with this recipe! I couldn't tell that it was a "box" cake! I only used a small box of pudding - the 3oz. size but I don't think it mattered because the cake was moist and delicious and chocolately. A couple of things: 1) The instructions didn't mention an electric mixer, so I just used a whisk and stired it in a bowl - worked out fine and saved me some clean up! 2) Prep time says 25 mins but it only took me about 15 mins to prepare, so that's another extra bonus with this recipe. I got a new oven recently and I used a tube pan so my cooking time was increased to 65 minutes. I kept checking it with a toothpick during the last 20 mins just in case. Thanks Meredith.
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6 users found this review helpful

Baked Omelet Roll

Reviewed: May 8, 2005
This was rather cool to make! I was skeptical after reading some of the reviews so I lessened the flour a little and I set my time for 12 minutes instead of 20 mins. Good thing, it was done is 12 minutes! Perfectly cooked. I poked it so the air would go out of it and then I added some precooked chopped red, green & yellow peppers, cilantro, and the cheese. Rolled it up after carefully loosening the sides as recipe states. Looked lovely sprinkled with some cilantro. It was quite a delicious addition to my Mother's Day brunch. Thank you Lori!
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13 users found this review helpful

Seafood Lasagna I

Reviewed: Nov. 24, 2004
I really liked this recipe. Had to change up a couple of things though - didn't have scallops so i just added extra shrimp. Used white zinfandel wine and Ricotta cheese as others suggested. A couple of things that may help clarify this a bit. Cut your flounder into bite size pieces, microwave your cream cheese for a few seconds to soften so it will stir in easily with the ricotta (you don't need a mixer for this recipe). I also used the no-cook lasagna noodles - that was a big time saver.(if you use no-cook noodles make sure they have sauce on top of them while cooking or they won't soften up. Prep took me about 25 mins, but remember I didn't have to cook my noodles. If your shrimp is already cooked and peeled, you probably can cut prep time down to 15 mins. It's good and may encourage non fish-eaters!!
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23 users found this review helpful

Stuffed French Toast With Fresh Berry Topping

Reviewed: Nov. 23, 2004
This is so easy and fast. I had my sister coming over and needed something special and fast. We love Ricotta cheese and this recipe sounded great. On such short notice I had to use regular bread, but it was fine. Had one leftover and my husband loved it the next day! I used blueberries I had in the freezer and garnished the dish - looked great! Maybe next time I will add a couple of tablespoons of Grand Marnier Liquor to the egg mix - Then it may deserve 5 stars!
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21 users found this review helpful

Mandarin Almond Salad

Reviewed: Aug. 8, 2004
The idea of this salad sounds wonderful. However the dressing was missing something - it was rather flat. I'd like to try it again but with a slightly different dressing. I loved the sugared almonds - I will use that idea again on other salads and desserts!
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6 users found this review helpful

Sensational Sirloin Kabobs

Reviewed: Aug. 8, 2004
I followed others' suggestions and marinated the mushrooms separately. I also added red peppers, I didn't blanche the peppers and they were fine. Also I made a little extra sauce. Make sure you put the extra sauce inside a container that has room, the soda seemed to make it bubble up and out the from under the lid of my tupperwear container. They made a nice presentation and my guests like it. A tip from my asian neighbor, if you use wooden skews, soak them in water first for about 15 minutes or more so they don't burn on the grill. Also, I skewed them about 6 hours ahead of time and put them back in the refrigerator. Saved me a lot of "last minute" work.
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2 users found this review helpful

Emma's Belgian Waffles

Reviewed: Aug. 8, 2004
Quite frankly I'm baffled! I made these last night to use as a summer dessert. The waffles were somewhat tough. I followed the recipe exactly even down to the self-rising flour (brand was Gold Medal). There was batter left over so I made them for breakfast - same thing - they were tough, kind of rubbery. I have been making homemade waffles for years and this is the first time this happened. I'm still trying to figure out what went wrong.
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35 users found this review helpful

Banana Split Cheesecake

Reviewed: Aug. 1, 2004
I made this twice. The first time I used Dream Whip, second time I used Cool Whip - delicious both ways. I also added strawberry preserves as a layer and I toasted the pecans. I cut back on the confectioners sugar the second time b/c of the sweetness from the strawberry preserves. I will cut back even a little more next time. To my surprise it didn't need to be "spooned" out; I used a spatula and ended up with nice slices of dessert that didn't fall apart. Taking others' suggestions...I did drain the heck out of the pineapple and rinsed my cherries so not to stain my whipped topping. Great dessert, pretty presentation - will definately make again!
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5 users found this review helpful

Whiskey Slush

Reviewed: May 8, 2004
I have this same recipe and been making this for about 4 years. It's wonderful. You can use 7up if desired or any other lemon-lime soda. Keep a tub in the freezer for those unexpected drop-ins. You can offer them a beer or one of these!!
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9 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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