Royall Recipe Reviews (Pg. 5) - Allrecipes.com (10101915)

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Blender Chocolate Mousse

Reviewed: Nov. 27, 2010
First time I've made chocolate mousse. I followed the recipe exactly except what booze was used. The dessert was wonderful! If you do EXACTLY what is written it WILL turn out right. That said, I will cut back on the sugar to about 1/4c or even try it once with out sugar at all, as it is VERY sweet. It would be interesting to try it with some dark chocolate morsels too! Oh, and the booze... I used 3T of Kahlua and 1T of Triple Sec. I couldn't taste the flavor of the booze at all. Maybe just my taste buds, they ARE as old as I am!! lol! For a parting thought. I think the biggest reason some have problems with it not setting up is they may not be getting the milk hot enough. Did mine in a 1100w microwave for 2 minutes and the milk was 187* and the mousse set up within 3 hours. Four stars only because it was WAY TOO sweet. But there are so many things you can do with this recipe! Have fun with it!!
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Potato Rosemary Rolls

Reviewed: Nov. 24, 2010
I'm glad these are such a good dinner roll... I just made 6 dozen for a big Thanksgiving dinner tomorrow! Made them just as the recipe is written and very happy with the results. I did these in the KA mixer, used instant yeast (didn't have to wait for it to proof), and let it rise in the bowl for about 35-40 minutes. Scaled for 12 rolls and let those set for about 15 minutes and used the egg wash and kosher salt. Baked 19 minutes and started the next batch. Fun, fun, fun, in the Kitchen! Happy Holidays to everybody!!
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Hot and Sweet Dipping Sauce

Reviewed: Nov. 23, 2010
I took this sauce to a Chinese theme cooking club dinner tonight to dip pot stickers in. I found people using it on other food like on top of rice and a chicken dish that was there. Not much came home. Made it as the recipe was written and the only thing I would do to change it at all would be to maybe add some chili oil to add extra heat for those that are into that!
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Chocolate Macaroon Bundt Cake

Reviewed: Nov. 22, 2010
The concept was intriguing but the results didn't inspire me to want to make this again. My filling didn't sink into the cake and to me it was too dry. People were nice enough to say "how wonderful" but I really think they were just too nice!
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3 users found this review helpful

Easy Gravy

Reviewed: Nov. 22, 2010
I've used this recipe several times now. Once I didn't even have any drippings and just used the bouillon for the flavor. It is better tasting with drippings but I just wanted to have some gravy to put over some left over rice! Aloha!
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Ham Bone Soup

Reviewed: Nov. 22, 2010
Wonderful soup! I did change it a bit as I didn't have the green pepper or beans. I added more Italian style tomatoes and about 1 1/2t of fresh ground black pepper. Now, what do I do with the ham that I bought just to get the bone??!! LOL. I wish I could buy just the ham bone here! Aloha
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Kalbi (Marinated Beef Short Ribs)

Reviewed: Nov. 22, 2010
I used the marinade for some Korean style spare ribs and then put on the BBQ. My guests really liked the flavor and took the recipe with them. There is nothing I would change in this recipe. BUT, if you were so inclined, you could add hot spices to this to kick it up a notch or two! I'm not into heat but some of you I'm sure are! Aloha!
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10 users found this review helpful

Crunchy Potato Salad

Reviewed: Nov. 22, 2010
I made this for a picnic at Volcano National Park yesterday and was a big hit. I liked it better than the last potato salad I made from this site. I didn't have red potatoes or any yogurt so I used russets and sour cream and it still came out very good. I used a bit more than 1 1/2 pounds of spuds so I upped the wet works to from 1/4 to 1/3 + so that the salad wasn't too dry. Oh, and I forgot to add the celery seed! Next time I'll make it per the recipe and up date the review. Aloha!
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Coconut Macaroons

Reviewed: Nov. 21, 2010
These macaroons turned out soooo much better than the first time I made "Rock hard hockey pucks" 38 years ago!! I followed reviews and added 1/3c of flour to make sure they didn't spread out, and they didn't. Also used 1/2t of coconut extract for more flavor. I topped them with a single raw almond and a dollop of melted semi-sweet chocolate chips. I am going to try these again and do it as the recipe is written just to see how they taste with out the flour. Still not sure about the using almond extra in the amount stated though. All in all a very easy cookie to make. Oh, I did beat the egg white to a firm peak before folding into the coconut.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Nov. 20, 2010
I've been to the mountain and I sees the light! The best eggs I've ever turning into hard boiled!! Followed the recipe as written for a potato salad I'm putting together. I've read and done so many things to get perfection but this has worked the best by far. The last one I tried was Alton Brown's "Steaming" method. I could not achieve the repeated results that I'm sure I'll get from Ken's "recipe". Mahalo, Dude!
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Hawaiian Blackberry Jam Slices

Reviewed: Nov. 20, 2010
Very good dessert! I've never seen any blackberries here on the big island of Hawaii so I used Mango jam instead. The only other thing I did different was use unsalted Mac nuts as that is all I had on hand and just added about 1/2t of salt to the mixture. I baked mine for about 32 minutes and the inside looked like it could have gone a couple moor. I didn't get as many servings as stated but it was enough for 5 people this evening. Would I make them again? You bet! I will make it again just to try different flavors of jam!
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Libby's® Famous Pumpkin Pie

Reviewed: Nov. 16, 2010
It is hard to improve on perfection! I made this pie in a graham cracker crust from this site. Turned out picture perfect! Only change I made was one suggested by one review of 1/2c brown sugar and 1/4c of white instead of the 3/4c of white sugar. Great flavor. I'll be making more of these this month!!
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Graham Cracker Crust I

Reviewed: Nov. 16, 2010
Good recipe and easy too. Made a pumpkin pie with this crust and impressed the hostess of the party I took it to. I don't know if she was impressed with the crust, pie, or just the fact that a man could bake a pie!! lol I'll be using this recipe again.
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Crescent Bacon-Cheddar Pinwheels

Reviewed: Nov. 9, 2010
Great starter recipe! I made pinwheels based on this recipe for a potluck this last weekend. Used my pizza dough (4 cups flour) and divided in half after the it doubled in size and punched down. Spread the dough out on the bread board as far as I could get it to go (about 20x8 or so) and then spread mixture on the dough leaving about 1" or so along the top edge (longest side). I rolled starting with the longest side so the finished pinwheel could be sealed. wasn't too big. (I wanted more of an appetizer size) I also used 1/2c bacon, a vary generous heaping 1/2c of sharp cheddar and just enough ranch dressing (about 3T or so) to hold it together to spread. I did this mixture for both halves of the dough. After each was rolled up I cut them about 1" thick and placed them on parchment with about a 2" separation and let them rise the second time for about 20 or so minutes. Backed at 400* for about 13 minutes or until just getting golden brown on the edges. These tasted great and went over big at the potluck. These would be great to make up and freeze for a quick snack!
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Kalua Pig in a Slow Cooker

Reviewed: Nov. 1, 2010
Oh bradah dis was broke da mouth ONO!! You haoles dat call "bland" need try da real Kalua pig from emu. Just da sea salt and banana leaves with da smoke flava. Made plenty happy at Luau wit dis recipe!! Make again? You betcha brah!!
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Cream Cheese Frosting II

Reviewed: Oct. 13, 2010
A very easy and great tasting frosting to go to for all you needs!! It will go to the top of my "go to list"!
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Applesauce Bars

Reviewed: Oct. 12, 2010
If this was an apple sauce cake rather than bars, I'd give it 5 stars. Made the recipe as written and found it more like thin hard to handle cake rather than bars that I would assume meant that it would have the consistency something like a brownie. I made it again and double the recipe per review. Results were a wonderful moist cake that people thought was a pumpkin cake. I used a cream cheese frosting instead of the one in the recipe and went over great at a beach potluck. I'll make the "cake" again but not try the bars.
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Cajun Bread Pudding

Reviewed: Aug. 16, 2010
I wish I could say how good this bread pudding tasted but I didn't get any!! I was only lucky enough to get some of the praline sauce to put on a nondescript chocolate cake someone brought to the dinner. Everybody else love it so I guess I'll have to make it again!! I followed the recipe close but not exactly. I added extra pecans to both the pudding and the sauce and the sauce I doubled it plus added 1/2 can (7oz.) of sweetened condensed milk. There isn't enough sauce the way the recipe is written but WOW! what a great taste. I'm making more of that just to have on hand for ice cream!. Great recipe!! Oh, and by the way, I made this with 2 batards of "Mama D's" Italian bread from this site Thanks a bunch!
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Creamy Chicken Lasagna

Reviewed: Aug. 15, 2010
Not a bad lasagna! I made this for a party last week along with the "Worlds Best Lasagna" from this site. Had to be one with chicken as the guest of honor didn't eat beef or pork. It's not lasagna that I'm used to but it was a nice change. I had both on the plate and did like the beef/Italian sausage lasagna better but that's just me!! I did make a few changes. 1. I used two 8oz packages of cream cheese, 4 chicken breasts, and extra mozzarella to extend the filling out a little, 2, used fresh homemade lasagna noodles from an AR recipe. 3, I made homemade marinara sauce from a "doctored" pizza sauce recipe also from AR. With a crowd of almost 20 people I wanted to make a deeper dished lasagna so I made this one double layered. I found that taking handfuls of the chicken mixture and making them into thin patties, I was able to get the filling to layer very even with out trying to "spread" it. Just made too much of a mess. 4, I added lots of spices. I don't recall which ones, but it would be quite bland if you don't help it in that respect. Just let your taste buds guide you alone on that part! I'll keep this recipe and will be making it again! Change is nice once in a while.
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Sour Cream Chocolate Frosting

Reviewed: Aug. 2, 2010
I'm adding my 5 stars to the list of this great recipe! I made this frosting and only modified it by adding a tablespoon of unsweetened cocoa powder and about 2oz. of baking chocolate. Put this on top of the "BLACK MAGIC CAKE" from this sight. I baked the cake in a 9X13 pan and when cooled, I split the cake in half to make two layers (using a Wilton cake slicer) and then put the two halves back together with a whole jar of marshmallow creme fluff. I called it a Susy Q (like Hostess cakes but only with frosting!) cake at the party I took it too. Great hit with the chocolate loving ladies there!!
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