hope03 Recipe Reviews (Pg. 1) - Allrecipes.com (1022637)

Bacon Cheese Frittata

Reviewed: Jun. 30, 2010

Good. I added chopped tomatoes, garlic and a sprinkling of Parmesan cheese on top. :)

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3 users found this review helpful

Athough not a true sourdough in that it uses yeast in addition to the starter, this bread came out beautiful. Perfect crumb and crust. Light flavor (even though I had a mature starter.) Per the advice from a Bakers Guild baker, I baked at 375 for 30 minutes, rotating halfway. Did not spritz the oven as the temp lowers every time the door opens. Instead, use a small dish filled with water or open the door slightly just to toss in a few ice cubes now and then. It made a great loaf but not sour enough because of the quick rise and use of added yeast and milk. Still, nice. Thanks!

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2 users found this review helpful

Classic Tapioca Pudding

Reviewed: Apr. 18, 2010

Nice, but the recipe on the tapioca box is quicker and just as good. It skips the tempering of the eggs step by beating the eggs into the milk, sugar and tapioca and letting this stand for ten minutes before heating. The texture comes out better that way. No chance of strings of cooked egg whites.

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2 users found this review helpful

Mayonnaise Biscuits

Reviewed: Nov. 8, 2009

Quick, easy and delicious. Be sure to blend together the mayo and the milk before adding to the self-rising flour to avoid having to overmix the dough. That way, it comes together quickly. Drop nice, equal but generous amounts of dough! Very good. Thanks!

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3 users found this review helpful

Angel Biscuits II

Reviewed: Oct. 14, 2009

Maybe they would have risen higher if I'd warmed the milk as the other reviewer suggested. Good flavor and color but not the rise I like from my biscuits. A cross between a bread and a biscuit as far as texture. I'll stick with either a regular biscuit recipe or a roll recipe. When I make biscuits, I want them to come out like biscuits!

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1 user found this review helpful

Oven Kalua Pork

Reviewed: Oct. 4, 2009

This is the basic recipe but a few changes will make a big difference for a more authentic result: 1. Use more Hawaiian salt. Two and a half Tbsp is not enough. It seems like a lot but it is not; 2. If you can get it, use the Alai salt (red clay salt). Remember, NOT to use table salt!; and 3. Line the foil pan with ti leaves. Not tea, but ti leaves. Use the liquid smoke. Then, wrap with foil. When you shred it, be sure to let it soak in the juices. You can use this same recipe to make pork fillings for tacos and bbq sandwiches, too. Of course, if you're from Hawaii as I am, eat with poi and lomi salmon! Onolicious.

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2 users found this review helpful

Grandma's Tomato Soup

Reviewed: Jan. 27, 2009

Great. I did try this using tomato paste and water and it came out delicious. I'll never buy canned tomato soup again!

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1 user found this review helpful

Miracle Baking Powder Pie Crust

Reviewed: Oct. 30, 2008

I was skeptical, but I'm glad I tried this. My flour-water mixture came out like a thick dough, not a slurry or a paste so I was concerned. But the final outcome was delicious! Flaky and flavorful! Everyone was really impressed. I pulsed the flour with seasonings in a processor; then pulsed half butter, half shortening only until it formed pea-sized crumbs. Then, I added the flour-water mixture and pulsed only until it was incorporated (the mixture was quite crumbly). I pressed the mixture into a ball onto plastic wrap and wrapped it tightly. Chilled for a few hours, then I rolled it between two sheets of waxed paper so I did not have to add any more flour. Formed crust and brushed on beaten egg and water before baking. It was really a great crust, I must say. Thank you for a really unusual recipe!

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2 users found this review helpful

Herbed Dumplings

Reviewed: Oct. 26, 2008

Nice, but the herbs are a bit too overpowering as another poster mentioned. After all, there's only 1-1/2 cups flour and dried herbs are strong. I have a secret for making fluffy, non-soggy dumplings that I learned from a recipe from the old Lawrence Welk resort: Steam the dumplings first! They are divine and not soggy, slimy or sticky on the outside. I use a parchment paper-lined steamer basket over simmering water. Drop by teaspoonfuls, cover and steam for 10 minutes. Then, I add to the soup or stew. Wonderful. But I do like this recipe for its use of leavening that helps the fluff.

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Cream of Pumpkin Soup

Reviewed: Oct. 21, 2008

I liked this, but guests did not rave (which is the criteria for five stars!) Also, I think I prefer a nice Pumpkin-Carrot soup instead. It has a sweeter flavor. The cream overpowered the pumpkin flavor just a bit. But still, this was good. I'd make it again for myself but not for company.

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1 user found this review helpful

Swedish Meatballs

Reviewed: Sep. 20, 2008

Nice meatballs, but I did add a dash of Worchestershire and a pinch of dried rosemary. I also rolled them in flour which helped the meatballs hold their shape (no freezing necessary) plus thicken the gravy. This wa, I did not have to add the slurry of flour and water, which would have diluted the flavor. I added some sour cream at the end. It was tasty.

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Homemade Black Bean Veggie Burgers

Reviewed: Aug. 31, 2008

Nice flavor. We enjoyed these with some fresh lime and salsa. And although this isn't a "WOW" recipe, I'd make it again. I didn't serve them on buns, but with some Mexican rice and corn. Oh, and don't forget the fresh lime and salsa!

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3 users found this review helpful

Chocolate Glaze II

Reviewed: Aug. 24, 2008

Nice, quick and easy.

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6 users found this review helpful

Easy Lemon Cookies

Reviewed: Aug. 24, 2008

Fabulous as is, but I did punch it up by substituting the lemon extract with lime juice. Then, I made a glaze of fresh lime juice, lime zest and powdered sugar and drizzled the cookies with this. I slightly flatted the balls with fork tines before baking, too. Everyone went nuts for these lemon-lime cookies. The lime gives it a yummy citrus flavor without the pucker factor. Thanks for the easy recipe. Next time, we'll use German Chocolate Cake mix and sandwich the cookies with a pecan-frosting filling. So many possibilities...

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2 users found this review helpful

Spinach Stuffing Balls

Reviewed: Aug. 23, 2008

Had high hopes for this recipe due to the reviews, but even after halving the amount of spinach, we weren't thrilled about this recipe. We love spinach and stuffing, but the combo didn't wow us at all. The other recipe that uses sausage and stuffing might be a better taste combination. Not bad, but not great either.

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16 users found this review helpful

Fry Bread I

Reviewed: Aug. 21, 2008

I've had better, but perhaps this is the most authentic in that it uses shortening/lard and water. Slightly heavy. It does taste much better made with milk. Went well with the chile verde from this site.

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2 users found this review helpful

Healthy Banana Cookies

Reviewed: Aug. 18, 2008

Healthful, yes. Tasty, maybe. The texture is not cookie-like or cake-like. Somewhat gummy. BUT, if you must watch your sugar intake, this is okay. I added nuts for crunch. Next time, I'll replace the oil with applesauce as suggested. It's better than no cookie! And, it's a better way to get in your oatmeal quota.

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1 user found this review helpful

Beef Fajitas

Reviewed: Aug. 12, 2008

I substituted the lemon juice with fresh lime juice and added a pinch of sugar and cumin. After cooking the meat, I cooked some thinly sliced onion and bellpeppers along with the green onions. Nice.

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Cheesecake Supreme

Reviewed: Aug. 11, 2008

A "true" NY cheesecake, according to a famous NY cheesecake maker, has NO crust. And the texture is rich, creamy but has very fine pores like a cake. Read this: http://www.newyorkfirst.com/gifts/9003.html

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2 users found this review helpful