MRSPOOKIE Recipe Reviews (Pg. 1) - Allrecipes.com (1961254)

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Mexican Corn

Reviewed: Mar. 22, 2012
This comes close to the Corn Crema at my favorite TexMex spot. I had some green enchilada sauce leftover so I tossed it in with the other ingredients. I definitely like the added flavors it brings. I adjusted the jalapeno amount to our tastes. VERY yummy and kudos for simplicity!!! I strongly suggest removing the seeds, which is the source of most of the peppers' heat. That way, you can enjoy the true flavor of the jalapeno! without overpowering spiciness.
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5 users found this review helpful

Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Dec. 20, 2010
So easy and delicious. I added a tablespoon of brown sugar to the spread, which complimented the sweetness of the swiss (and saltiness of the ham) very nicely. These were obviously a hit because within 10 minutes I turned around and they were ALL gone!
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6 users found this review helpful

Seven-Up™ Cake II

Reviewed: Nov. 20, 2010
This is a very good recipe. I was initially surprised by another review that talked about the 'egginess,' but I was even more surprised that I actually AGREE. Next time I'll try 4 eggs and see what happens. I didn't think I'd actually cream the butter/sugar for 20 minutes, but I did. That may have been because my butter was still somewhat cold (and the recipe doesn't specify softened butter - perhaps intentionally). It took the full 20 minutes for the mixture to stop looking like packed sand and to no longer stick to the sides (using a stand mixer). As for the cake sticking to the pan, I'm a BIG fan of Baker's Joy spray (flour and oil in a can). Mine literally slipped out of the bundt pan with a perfectly uniform golden brown crust. UPDATE: I made this and froze it for a couple days. It tasted WAY better after-the-fact. The egg flavor could be a result of the cake still being warm from the oven. I'll still try 4 eggs next time as an experiment. Absolutely let the cake completely cool!
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5 users found this review helpful

Best Carrot Cake Ever

Reviewed: May 1, 2009
FAN-TAS-TIC. I omitted the raisins, and added 1/2 teaspoon of cardamom. I used 3 8" rounds to shorten the bake time. The cake was HUGE so I shared it with my neighbors. Hate I did that! They LOVED it, but so did I....and I wished I had more. Making it again this weekend. I used a modified version of 'Cream Cheese Frosting II,' adjusting the consistency with more sugar, a little heavy cream for more fluffiness, and 1/2 teaspoon of cinnamon. I can't wait to have another piece. OH MY GOODNESS!
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2 users found this review helpful

Guacamole

Reviewed: Mar. 12, 2009
This is almost exactly the recipe I came up with when I took a shot in the dark at making guac from scratch. I like mine thick, so I actually use dry minced onion, and I use the lime juice to rehydrate it (put both in the microwave for 10-20 seconds). I agree that a dash or two of cumin is a nice addition, and even a little lime zest.
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1 user found this review helpful

Sweet Potato Cheesecake

Reviewed: Aug. 22, 2008
This was very good. I made my crust with ginger snap crumbs...definitely a keeper! I've made this with spices added, and without...and I actually prefer it WITHOUT. With the ginger snap crust, and a dash or two of cinnamon in the caramel topping (I totally cheated with some Kraft caramels and heavy cream), it's perfect! I preferred a little more sweet potato. Do not over-beat the filled. Make sure the cream cheese and sweet potato are well blended first before pumping too much air into the other ingredients (for a smoother texture, and no cracks on top).
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World's Best Lasagna

Reviewed: Aug. 22, 2008
Absolutely outstanding! My lasagna has always tasted good, but just didn't hold its shape well. THIS was FABULOUS. I'll be using use the sauce recipe for all things italian! My husband was getting over a stomach-ache and shouldn't have had any, but he went back for seconds AND thirds! And yes, soaking the noodles really works (I was a skeptic on that one). For the record, this is one of the VERY FEW recipes I didn't have to modify AT ALL!
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5 users found this review helpful

Sangria! Sangria!

Reviewed: Aug. 22, 2008
Excellent!!! I used a Peter Vella burgundy (my favorite mexican restaurant uses it in their Sangria). Also used Peach Schapps instead of triple sec. I definitely like the addition of carbonated water for a 'summer' feel. We used one with citrus flavor. Absolutely wonderful. It's almost impossible to ruin this recipe. Next time I'll try a few variation and make a 'white' Sangria. Yum!
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1 user found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 19, 2008
I admit it, I was skeptical about this recipe. I couldn't see how the strong flavor of worchest...(however you spell it!) and ranch would meld together. They DID! I only used 2T, which was just right for me. I didn't have rosemary, but I don't really like it either, so that worked out fine. My 3 year old said 'mmmm, this chicken is very FLAVORY!' If that isn't worth 5 stars, I don't know what is!
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Red Skinned Potato Salad

Reviewed: May 27, 2008
This was a nice change of pace! I, too, went with half mayo/sour cream. 6 eggs seemed a bit much, so I used 3, and I also used green onion (essential). Addinging a half pack of ranch dressing mix and a couple dashes of dill weed are great additions, too.
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B.L.T. Salad with Basil Mayo Dressing

Reviewed: Dec. 8, 2007
this is a wonderful salad!
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Sean's Falafel and Cucumber Sauce

Reviewed: Dec. 8, 2007
We eat falafel from time to time and this is an outstanding recipe. I prefer shredding the cucumber and squeezing out the excess water for the sauce. Throw in some hummus & tabouli and you have an awesome meal.
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1 user found this review helpful

Caramel Bars

Reviewed: Dec. 8, 2007
oh my...these will ruin a diet (with a smile, though). definitely double the oatmeal mixture. Chocolate overpowers the caramel for me, so I used butterscotch chips (about 1/2 cup). The combination boosts the caramel flavor. I might try chopped walnuts on top next time, too.
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2 users found this review helpful

Bread Pudding II

Reviewed: Dec. 8, 2007
this makes a very good pudding that's best the day you make it in my opinion. I made it once with French bread, and then again with a brown sugar cinnamon bread. Both times I used evaporated milk, reduced the sugar and used Splenda brown sugar. Both batches were good, but the French bread made a lighter pudding and it was much better. I also drizzled a butter rum glaze on top...very good.
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3 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Dec. 8, 2007
This is a very good combo you can adjust it to your liking. I used 1 lb ground chuck and 1 lb chuck tenderloin (stew meat). I love the added texture! I also thought it was odd (for lack of a better word) that the two distinctive ingredients (beer & bacon) were in such a low amount. So, I tossed in about a half cup of chopped crispy bacon and a whole can of beer (and I think the stuff is disgusting as a beverage!). The beer cooked off nicely and I love the smokiness of the bacon. I used 3 cans diced tomatoes with green chiles and left out the other spicy ingredients. It's easy to add the extra spiciness on an individual basis.
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Alfredo Sauce

Reviewed: Nov. 2, 2007
This is a great recipe. Though it adds a little more work, I recommend using a chunk of Parmesan from the deli and grate it yourself. The anti-caking additives in many pre-shredded/grated cheeses are the culprit to a less-than-smooth result!
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6 users found this review helpful

Chocolate Earthquake Cake I

Reviewed: Apr. 21, 2007
This is the same recipe my aunt uses, except she goes with a richer, fudge cake mix. I prefer the fudgey richess over german chocolate, but this is great.
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28 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Apr. 21, 2007
I get asked to make this at every function I go to. Absolutely wonderful (and EASY)
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Cajun Seafood Pasta

Reviewed: Apr. 21, 2007
The black pepper is a bit much for me...it overpowers the other flavors. Reduce it by at least half and this one fabulous recipe!!!
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Chicken and Bacon Shish Kabobs

Reviewed: Jul. 19, 2006
Very good. I added a few things to the marinade for our tastes, though. Wrapping the chicken in bacon wasn't as time consuming as I feared. I recommend a hickory smoked bacon. I'll definitely make this often
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