GLORIA LEE Recipe Reviews (Pg. 1) - Allrecipes.com (1994544)

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GLORIA LEE

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French Silk Chocolate Pie I

Reviewed: Feb. 15, 2008
The trick to getting a silky, not soupy and grainy filling is to beat it on HIGH speed for at least 3 minutes per egg WITH THE WISK ATTACHMENT, NOT THE PADDLE IF YOU USE A STAND MIXER!!! I used the paddle first for the butter etc. and then switched to the wisk. Beating for any length of time on a lower speed won't work. I used 4 Tablespoons of cocoa powder instead of going through the trouble of melting and cooling chocolate. Also only used 1/2 cup sugar. I also added 1/4 cup malt powder to the butter mixture before adding the eggs for a French silk malted pie. Superb!!!! Double the recipe and the alterations above for a standard premade oreo crust. Thanks for recipe.
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284 users found this review helpful
Photo by GLORIA LEE

Kugel

Reviewed: Jun. 3, 2004
Updated 9-30-2011: Re topping modification below: Didn't have cornflakes so used NOT crushed rice crispies instead. Wonderful and the topping looked interesting!!!!! See my photo. Soaked 3/4 cup golden raisins for 20 min in warm 1/2 triple sec and 1/2 apple juice (liquids mixed and heated on 30 seconds in microwave) THEN made the pudding processed sugar free using 1/4 cup splenda and 1/4 cup Agave Syrup to replace white sugar. No one could tell...I left part without topping for my diabetic mom. Also, next time I will use one stick of butter melted in the noodles, not 6 tablespoons-I don't like tiny leftovers. This is NOT a low fat dish-it is a treat...I'd rather have a small piece of something fabulous than a large piece of blah. 2004 review: This is the best Kugel recipe I've made or tasted! I only changed a few things. I used the whole 8 oz package of cream cheese (I didn't want that extra 1/4 sitting around for me to eat.) I added 1/2 cup of raisins to the noodle mixture after I soaked them in VERY HOT water for about 15 minutes. I changed the topping to: 1.5 cups crushed cornflakes mixed with 1 stick (1/2 cup) of melted butter and 1/2 cup packed brown sugar. I sprinkled that on top and then I mixed 1.5 teaspoons of cinnamon with 1/8 cup of white sugar and sprinkled that on last before baking. It was great the next day too!!! Eat cold or warm, but best warmed.
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75 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Oct. 16, 2006
This was good-I made a few changes...used one can of cream soup and one can of tomato soup. Used medium salsa. Browned chicken in olive oil and then simmered chicken in some salsa..added mushrooms, put 1/2 of chopped onion in with chicken when cooking it.. Filling and tasty!
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72 users found this review helpful

Vegan Cupcakes

Reviewed: Apr. 24, 2009
Update 10/15/11-I made this batter into processed-sugar free biscotti by using my modified recipe below, pouring the batter into a 9 x 13 pan, baking it (check at 20 minutes), cooling it, cutting it into biscotti shapes, laying them cut side up on a cookie sheet, and baking them for 10 to 15 minutes on each side. See bakingribbons.blogspot.com for complete instructions. Update 12-05-09 made again today Instead of sugar I used 1/2 cup granulated splenda, 1/4 cup Agave syrup, and reduced the Rice milk to 1 1/4 cups. Also subsituted whole wheat pastry flour for 1 cup of the flour. Sprinkled sliced almonds on top. Baked 13 min and they were done. Finished with a mix of cinnamon and splenda sprinkled on top right out of the oven. Diabetics can eat this. READ ORIGINAL REVIEW FOR CHANGES: I just made these they are delish!!! As the recipe and reviewers say, easy to modify to your tastes. I made 12 cupcakes and put the rest of the batter in an 8x8 pan for a little cake. YUMMY! I used Rice milk instead of almond milk, canola oil instead of coconut oil, 1 tablespoon lemon juice instead of vinegar, 3/4 teaspoon almond extract instead of vanilla, and I added 1 teaspoon cinnamon. They are wonderful!!!
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61 users found this review helpful

Plum Sauce

Reviewed: Mar. 16, 2008
This is so easy to make and it's delicious! I only changed a couple of things. I used the whole 18 oz jar of plum jam, omitted the pepper, used garlic powder, and added a couple of tablespoons of soy sauce. Served as an additional dipping sauce with Baked Teriyaki Chicken from this site. Thanks for the recipe!!!
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54 users found this review helpful

Homemade Chicken Soup

Reviewed: Apr. 12, 2010
Changes I made to this good basic recipe: Boil 3.5 or 4 LB chicken first (add 1 tablespoon salt after boil begins) and skim the foam until it is almost gone. Then add UN-PEELED, washed veggies (I add 2 quartered onions, 1 parsnip, 6 carrots, 2 celery stalks, and also a large quartered yam) and simmer for about 60 minutes. Remove chicken to plate and take meat off of bones. Return bones and skin to pot with cooked veggies and simmer another 60 minutes. Pour soup into large strainer sitting on bowl big enough to hold soup. Strain again if you wish. Then toss out veggies, bones, skin and return soup to stove and add fresh bite size pieces of carrots. Bring soup to boil and then turn off . Then add some chopped broccoli. Carrots and broccoli will be done in 1/2 hour. Ready to eat!
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French Silk Chocolate Pie

Reviewed: Feb. 28, 2009
Couldn't stop licking the bowl, utensils, etc. this is so good...with my changes....I only added 3 eggs and I added another ounce of chocolate because I wanted a more chocolatey, dense pie. I used the paddle attachment on my stand mixer for everything except eggs-then switched to wire whip and beat on high. Filled a premade baked pie crust just fine.
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36 users found this review helpful

Chocolate Ganache

Reviewed: Nov. 14, 2007
So easy and almost fool-proof! Used 4 oz bittersweet Ghirardelli chips (they seem to melt better than other chips) and 6 oz semi sweet Ghirardelli chips-no need to chop- 3/4 cup cream, three tablespoons melted regular butter, and 2 teaspoons corn syrup (really makes it shine). Heated cream AND syrup to boiling, poured over chips, let set for 5-10 minutes, then slowly stirred with spoon to prevent air bubbles. Mixed in melted butter as soon as chocolate was melted. Butter adds a richness to it. Let sit for 15 or 20 minutes depending on how runny you want it. Room temp product is fudgy frosting-like. Thanks for the basic recipe!!!
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29 users found this review helpful

Pecan Pie

Reviewed: Dec. 27, 2010
I made this pie as is except I added 1/4 teaspoons salt. Salt takes the sickeningly sweet edge off of pecan pie and takes it to a whole new level!
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28 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Apr. 1, 2009
I freeze the starter in one-cup servings all the time. I've been doing it this way for 15 years or longer. When I am ready to use it, I place the frozen one-cup of starter in the refrigerator over night OR microwave it on 50% power to thaw. Then I either make a bread with it right away OR I put it into a plastic bowl on my counter and it bubbles and "cooks" on the countertop just fine. Make sure you only use a wooden spoon to mix. I also only stir mine on day 3 and day 8. I cover the bowl with plastic wrap with just a small breathing hole. Only use plastic or wood utensils. NO METAL. Not sure why.
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27 users found this review helpful

Cream Cheese Frosting I

Reviewed: Dec. 16, 2007
The only change I made was to use the whole package of cream cheese-8 oz- and a 1/4 cup less powdered sugar because I like the cream cheese flavor..Excellent recipe!! Also, omit the vanilla and add 2t maple flavoring if you want something different.
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27 users found this review helpful

Sugar-Free Frosting

Reviewed: May 12, 2003
Update 9-29-11. Used only 1.5 cups milk and vanilla sf pudding on a chocolate sf cake. Creamy frosting did NOT slip off cake..you need to reduce milk, but be careful blending the pudding into the cream cheese because it can get lumpy so incorporate pudding slowly and blend well. 2003 review: I used banana sugar-free pudding and put it on a sweet-n-low boxed chocolate cake mix. I also added nuts, raisins, and two teaspoons of cocoa to the cake mix. We all liked it.
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24 users found this review helpful

Double-Layer Pumpkin Pie

Reviewed: Oct. 12, 2009
Easier and tastier than pumpkin pie!! I always use only 3/4 cups of 1/2 & 1/2 for the 1 cup of milk. Otherwise it does not set up as well. 1/2 & 1/2 makes it richer and silkier. You can also make your own graham cracker crust and add toasted chopped pecans into the graham cracker mix before pressing it into the pan and baking it..Fabulous!
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22 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 29, 2009
Replaced spices with 2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon. Still wasn't too spicy. Baked on preheated cookie sheet to help bottom crust crisp up. (Put cookie sheet in oven while preheating...took it out when ready to fill pie, then put pie plate with pie crust already in it on to sheet, and then poured in filling.)
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15 users found this review helpful

Kraft Ultimate Chocolate Caramel Pecan Pie

Reviewed: Oct. 9, 2009
This would be better if you left out the powdered sugar in the chocolate topping and added a pinch of salt to the caramel mixture..otherwise this is a bit too sweet.
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15 users found this review helpful

Amazing Passover Chocolate Toffee Matzo

Reviewed: Feb. 26, 2011
20 oz of chocolate seems like too much for 6 matzohs. Make sure you lightly toast your pecans!! Also make sure you cut them while warm or you'll be sorry! I make something similar, but use light brown sugar, one cookie sheet, 4 unsalted matzos, stir 1 cup chopped pecans into the caramel right before spreading on the matzohs, and bake the caramel on the matzos at 350 for 7 minutes. Then take out, add 1 cup chocolate chips, put back in oven for 2 minutes, take out, spread, then add sliced almonds and pat them down while chocolate is still wet. Thanks for posting this variation. This toffee is worth the effort!!!! Everyone who tastes it likes it. Seriously!
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13 users found this review helpful

Sweet Potatoes 'n' Pears

Reviewed: Nov. 21, 2007
Made this processed-sugar free by subsituting orange juice and a little maple syrup for the brown sugar. They were a little creamier, but Yummy! I halved the recipe, but kept butter at 1/4 cup and added more cinnamon-maybe a couple of teaspoons. Thanks for the pear idea!!!
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12 users found this review helpful

Hummingbird Cake

Reviewed: Feb. 20, 2013
I loved it with my changes: only 1 cup of oil, added a teaspoon of cinnamon, and did not drain the crushed pineapple. Also, toast the walnuts first! I also added a 1/2 teaspoon of orange extract to the frosting. This is the tastiest, moistest (is that a word?) cake ever!!!
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8 users found this review helpful

Blueberry Sour Cream Pound Cake

Reviewed: Dec. 19, 2010
This was delicious, but I think it would have been too sweet following the recipe. Per other reviews, here are the changes I made: I only used 2 3/4 cups sugar, I added 1/2 teaspoon of salt, I only used 1 teaspoon of almond flavoring (next time I might use 1 1/2 teaspoons or use lemon extract and change the flavor completely) and no other flavoring, and I used 2 cups frozen blueberries dredged in flour instead of 1 1/2. I also did not separate the eggs. I sprinkled regular sugar over the top before I baked it. I didn't have a tube pan so I baked it for approximately 55 minutes in a 9 x 13 aluminum pan-you should check at 50 minutes to see if it's done. . I will definitely make this again-I like the buttery and slightly almond flavor. Even with less sugar and the extra salt, it was plenty sweet! Thanks for the easy, tasty recipe. 4 stars because I had to alter it.
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6 users found this review helpful

Orange Cream Cake IV

Reviewed: Apr. 5, 2008
Only made the frosting. Frosted Bee Lian's Orange cake on this site. Creamy, and not runny at all. I used 1/2 recipe for one 8x8 round cake. There was leftover, but not enough for another whole cake. One suggestion: Mix the powdered sugar with the sour cream to get rid of the sugar lumps and then fold in the whipped topping. Leftover frosting makes a good fruit dip!
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6 users found this review helpful

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