LoveNCyprus Recipe Reviews (Pg. 1) - Allrecipes.com (13733788)

Christmas Pinwheel Cookies

Reviewed: Dec. 22, 2011

Good recipe! I agree: use 1.5 cups white sugar, no brown. And freezing for one hour rather than chilling for 8 hours is so much faster and JUST as effective. Thank you!

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2 users found this review helpful

Cranberry Sauce

Reviewed: Nov. 24, 2011

Very good, especially to be able to use unrefined sugar. I did not have orange juice so used apple and it was great.

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2 users found this review helpful

Kitty Litter Cake

Reviewed: Oct. 23, 2011

This is hilariously disgusting. Very creative, I am so impressed.

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2 users found this review helpful

Grating frozen fat is such a great idea! Unfortunately I live in a country where I have never seen lard or even shortening. So I had to use more butter in place. It was still good, much better than my normal biscuit recipe. But I just wanted to let people know that it probably still much better with the lard, I just didn't have a choice.

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3 users found this review helpful

Lemon Cake Roll

Reviewed: Aug. 8, 2011

I used the cake part of this recipe only, because a friend gave me some fresh lemon curd that I used as filling. I had never made a jelly roll cake before and was quite intimidated, but it ended up being the easiest dessert I have ever made--so fast!

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1 user found this review helpful

Beghrir (Moroccan Pancakes)

Reviewed: Jul. 3, 2011

I was so excited to try this. I ate these in a B&B in Morocco 3 years ago and have been "craving" them since. Although the spongy texture was right with all the little bubbles, the taste was not-so-great. If I make it again, I will add more sugar to the batter and see if that helps at all. All the same, thank you for sharing this exotic wisdom!

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2 users found this review helpful

Poppy Seed Bread with Glaze

Reviewed: Jan. 17, 2011

Good flavor, but I will definitely half the glaze next time. Haha! How are you supposed to get it out of the pan with all that glooped on top?

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7 users found this review helpful

Pesto Sauce

Reviewed: Jan. 17, 2011

This is great (aside from the too salty thing). I'm so excited that I can make my own pesto now since the only store bought variety in my country is gross. Woohoo!

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7 users found this review helpful

Nana Dot's Irish Soda Bread

Reviewed: Jan. 17, 2011

Very good- like a giant british scone, only more crunchy on the outside due to the longer baking time. It was too mushy to knead, and needed a lot longer (and lower temp) baking to finish the inside. So when I make again (definitely will), I will use less milk. But it was really very good. I like that the sweetness comes from the dried fruit instead of white sugar. (I skipped the caraway, by the way. I think that would probably ruin it! But to each his/her own!)

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8 users found this review helpful

Curried Carrot Soup

Reviewed: Jan. 11, 2011

I usually do not stick to the recipe for savory dishes, but there was not much to alter here without getting a completely different product. And what do you know, it is good as is! i did not add the extra water in order for it to be thick enough for my toddler to be able to navigate it himself, and he ate at least a cupful!

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6 users found this review helpful

Anise Biscotti

Reviewed: Jan. 6, 2011

Although I hate everything anise, I made these for an elderly, estranged Italian friend of ours when I found out it is his favorite kind of cookie. My husband and son liked them very much, and I actually did not mind the anise flavor after all, maybe because it's very mild. (By the way, I used 1 tsp ground anise instead of the extract since I did not have any, and used more seeds than called for). The thing I had trouble with was the consistency which was very sticky before baking, and crumbly after. I also had to bake it way longer than stated. I've had better luck with other biscotti recipes, but this was worth making at least for the sake of those who like it.

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12 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 5, 2011

After the comments about not having enough water, I decided to make this as stated in the recipe (no extra liquid), but to check on it every couple hours to make sure it would not burn. I was very glad I did NOT add extra water since it ended up being the perfect consistency. I have to add though, that I cooked it on medium and 4 hours less cooking time, so that might effect the liquid level somehow. Anyway, flavor-wise this was ok, but we prefer a different recipe for lentil soup so will probably not make this again. It's always good to try new things once in a while though!

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6 users found this review helpful

Chocolate Chip Cookies Without Chocolate Chips

Reviewed: Jan. 2, 2011

I have not tried this recipe, but just a hint to people who happen to have molasses on hand even if not brown sugar-- just mix a spoon or two of molasses with white sugar and it tastes the same in baked goods. It's a similar idea to the honey in this recipe I suppose.

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6 users found this review helpful

Single Cup Hot Buttered Rum

Reviewed: Jan. 2, 2011

Hmmm, well Ive never had hot buttered rum before this, but I find it very watery as is. The second time I tried it, I used hot milk instead of water, which was much better. I guess that's not very *authentic*, but the hot apple juice alternative that people have mentioned sounds terrible. I suppose I should try it anyway before I give up on hot buttered rum altogether... Added later: Forget water or apple juice. Use hot coffee!!! Mmmm!

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5 users found this review helpful

Hot Buttered Rum

Reviewed: Jan. 2, 2011

I am sipping this right now. I quartered the recipe just to try it the first time, and added 1 tsp cinnamon to the mix. I think it needs even more, plus a nutmeg sprinkle on top of the finished drink. And half the water-to-mix ratio (way too weak with the full cup of water). Added later: Ok, this is REALLY good with hot coffee instead of water. NOW i like it!

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4 users found this review helpful

Citrus Wassail

Reviewed: Jan. 2, 2011

A great, "dressed up" apple cider for special occasions (like New Year's Eve parties!). I too used less sugar. Just taste it before adding it and add by the tablespoon until you reach your preferred sweetness.

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5 users found this review helpful

Bread and Celery Stuffing

Reviewed: Dec. 28, 2010

Good basic stuffing. I prefer to use crushed sage (good quality) as the flavor and then it makes it WOW!

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4 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Dec. 28, 2010

My husband REALLY likes these, and I'm a fan of anything that is not so full of chemicals! If you make the dough in the bread maker, you don't need to bother with heating the milk, and just put the egg in at the same time as the other liquids. The only thing I would suggest is make 10 buns instead of 12 to get the classic size.

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4 users found this review helpful

Chocolate Earl Grey Cookies

Reviewed: Dec. 28, 2010

You really need to tell people what they are eating or else it just tastes strange. But if you KNOW that flavor is Earl Grey, it makes it pretty cool. The texture of these is perfect. I'll probably make them occasionally in the future.

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3 users found this review helpful

Ghoraiybah

Reviewed: Dec. 28, 2010

DELICIOUS! I love cardamom and I love butter cookies so this is the perfect match for me. In my second batch, I pre-toasted the almonds and that made them much more crunchy and yummy in the cookies. The only funny think is that my Egyptian husband says these are nothing like "actual" ghoraiybah. Oh well, I suppose it could be a regional difference. Whatever it is, I love it!

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1 user found this review helpful