Queezle_Sister's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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Website: All Recipes
Great creamy texture! This is an excellent breakfast dish for someone with new braces. I followed the advice in the All Recipes reviews for this recipe and used mostly milk (2C skim milk plus 1C water), and coarse grits. This cooked up in about 8 minutes, and tastes great with a bit of salt and pepper.
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Crunchy green beans with a well flavored sauce! I found fermented black beans at my Asian grocery, and was excited to try to recreate this, one of my favorite of Chinese dishes. I liked that it called for both ginger and garlic. However, it called for only 3 minutes of cooking, without stipulating the size of the beans. I picked up green beans at the farmers market, and they were pretty big. We cooked these for almost 10 minutes, and they were still rather crunchy.
I think this recipe has potential but it doesn't quite come up to Chinese Restaurant level. Of course, its probably got much less oil, too!
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This is a very reliable recipe, and one I've been enjoying since my childhood. Although this is not a pretty thing, it makes an awesome cake that sort-of floats in a thick chocolaty sauce.
How many rich-tasting deserts use only 2 T of oil for the entire 8 servings? No eggs, either. So I like this because its fairly low fat, but lots of flavor.
Note: I bake this for about 5 minutes less than they suggest. I think this results in a generous amount of the pudding. Cooking longer, or letting it sit for a long time, changes the ratio between sauce and cake, and not in a good way.
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I'm forever in search of the perfect chocolate pudding cake. These things feel like my life - they look like a disaster, until at the end it all comes together. You make a thick batter, sprinkle sugar and cocoa on top, then pour on boiling water. The result is a cake floating in a small sea of hot chocolate pudding.
This recipe differed from Chocolate Pudding Cake II in that it took one extra T oil (3T), and it included 1/4 C chocolate chips.
I always make a big mistake when making this dish. The cocoa is to be divided between the cake and the topping, but in my giddy haste, I add it all the the cake, and then spend 10 minutes trying to pull out half of it. So always, the cake has too much cocoa. This time was no exception.
Still not perfection, but sometimes its all about the journey.
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Great flavor - mocha chocolate - moist and tender, but very rich.
My 16 yr old son prepared this for our family Christmas dinner, in part as an assignment from his French teacher. It has a very spongy cake made with 5 eggs, separated, and beaten egg whites. We had trouble knowing when the cake was done - it never bounced back to a touch, but seemed to be done (we cooked it 4 minutes more than the suggested 12-15 minutes).
A filling of whipped cream, sugar, and instant coffee was spectacular. Not too sweet, and it really kept the cake moist.
On top of the rolled cake, a mocha buttercream frosting was spread, and then textured with fork tines to mimic bark.
A great job done by my son, and a delicious cake (affectionately called "a piece of wood" by my kids). I almost missed getting a photograph - it went quickly.
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Moist and flavorful! These burgers contain sundried tomatoes, fresh basil, fresh oregano, lemon juice, etc. The recipe called for ground chicken breast, but the best I could do was ground turkey. It worked just fine!
After mixing up the meat, etc, you form patties, and then press feta cheese into the center, folding the meat over, and reforming the patty. This worked better than I had hoped - but do be sure to crumble the feta.
I also worried that the patties were very moist - but my husband put them on the grill, and they came back looking great!
We ate these with tzatziki, also from All Recipes (link below). It really hit the spot on a hot summer day.
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This cake was inspired when i was thinking about pistachios and cake at the same time. I stumbled on this recipe and decided to give it a try. It was soft and had an almost angle food like texture, I thought that it would be more pistachio flavored but it barely had any pistachio flavor at all. The only really good part was that it was easy to make and looked pretty cool. The flavor was not terrible but it was not what I expected. It also took very little oil (1/4 C).
12 daughter
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Wedges of cabbage, nestled in aluminum foil, and grilled till done.
These were flavored with a pat of butter, a bit of garlic salt and Lawrey's seasoning salt. I liked the easy cooked cabbage, but thought the spice combination was a bit boring. I will likely repeat - but maybe with tarragon and a wedge of lemon??
I used a gas grill - at first on medium, moved to low after about 5 minutes. You can tell that the bottom is slightly burnt - so I'd advise just keeping at low the entire time. Cooking time about 30 minutes.
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Fantastic Tzatziki - cool but with a good zing from the garlic and lemon.
This recipe specifies that you need 10+ hours. But boy did we manage to cut corners. Drain yogurt overnight? Nah - just instead of laying it in the colander, tie up the corners of the cheese cloth and hang it - water comes out much faster. We let it go for maybe 20 minutes.
Drain grated cuke for 2 hours? Nah, only 15 minutes.
Refrigerate at least 2 hours after combining ingredients - you guess it - nah - try 10 minutes.
I had thought this would be runny and harsh, but the texture was perfect. We did add a fair amount of salt and pepper, but the flavor was great. I'll definitely return to this recipe.
We used the sauce with Greek Feta Burgers, link below.
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