whiteorchidbloom Recipe Reviews (Pg. 1) - Allrecipes.com (18199360)

Curried Rice Pilaf

Reviewed: Jul. 13, 2011

this recipe is so delicious! i used jasmine brown rice and 2 teaspoons of madras curry powder and it was the perfect amount of seasoning. It does not taste like a 'curry dish', but a very flavorful nicely seasoned have-to-have another serving rice dish. i used college inn brand white wine and herb broth instead of chicken because that is what i had in my pantry. i also used pecan pieces instead of almonds because that is what i had on hand as well. i used chopped onions to saute with the garlic and used the green onions after it was done and added quickly sauteed chopped carrots for color tossed in the end with the golden raisins and pecans. i am saying you have to try this because it is over the top and a wonderful dish to tantilize your palate! i made it for a covered dish for work tomorrow and could hardly keep from eating it! thanks for the recipe and i will definitely make it again, and with whatever i have on hand as the recipe is very versatile.

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Blueberry Crisp II

Reviewed: May 21, 2011

Made this today and if I could give this 10 stars, I would! I doubled the topping, used brown sugar and white 3 to 1 and also added 1/2 cup crushed pecans. I used chopsticks to mix it to get a good crumbly consistency. Doubling the topping is a must since there is no added sugar in the blueberries. So quick and easy, anyone could make this. I was done with the topping before the oven was preheated. Out of this world plain, but next time I am pairing it with french vanilla ice cream. Thank you for my now favorite blueberry recipe!

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Pork Chops and Sauerkraut

Reviewed: Jan. 1, 2011

a delicious dish my husband of geman descent has to have on new years day and throughout the year as well. i have made this with pork chops and pork loin, but my favorite is with spareribs. i use applesauce instead of apple juice. i brown the meaty side of cut up ribs in a heavy dutch oven and remove, then saute the onions, then garlc, then add the rest including the sauerkraut juice. i place the ribs back in the dutch oven, cover with the sauerkraut mix, and bake for two hours at 350. the applesauce cuts the tartness of the sauerkraut and mixes so well with the sparerib juices. i serve with mashed potatoes. this is real comfort food.

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Ham Bone Soup

Reviewed: Jan. 1, 2011

this is a great base for almost any variation of soup with ingredients you may have on hand. i used chicken stock instead of bouillon cubes and since i had saved ham drippings from my baked ham, i added that as well with extra water to taste. i also used garbanzo instead of kidney (what i had) and a bag of fresh spinach i had on hand. for seasoning, all it needed was ground pepper. i cooked everything in a pressure cooker for an hour except the potatoes, garbanzos, and spinach which i added not under pressure to watch for doneness of added ingredients. a delicious hearty soup that clearly does not resemble anything 'left over'

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Baked Flan

Reviewed: Jan. 1, 2011

this recipe is clearly 5 star and i followed the ingredient recipe exactly. living in florida most of my life with it's wonderful latin influences, i have had my share of flan made by cuban and puerto rican friends over the years. this recipe is wonderful! i heated my sugar in a small frying pan with a little bit of water and i stirred it lifted above the burner when it started turning light brown to control the browning. i love the almost burned caramel flavor, which by the way is authentic. i also placed my corning ware dish in half the boiling hot water bath before i poured in and spread the caramel and it spread very nice. it turns really hard quickly and i have found it takes overnight refrigeration to melt it properly and for the flan to set. check for doneness of the flan with a toothpick and take out of water bath to cool or it will continue cooking. after refrigerating overnight, i ran a knife around the edge before i put the serving plate on top and flipped it over. tap the bottom of the bowl before pulling off. i am not sure if this does anything, but it works for me and comes out every time. the top which was the bottom should be brown and the luscious brown syrup will flow on to the plate so be sure to plate it with something with a ridge. the top should not be brown while baking, just when flipped. (bottom) it turns out so rich, smooth, dense, and creamy, much like a creme brulee except the caramelized sugar is syrupy. heavenly!

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Libby's® Pumpkin Cranberry Bread

Reviewed: Nov. 27, 2010

this is a very good basic pumpkin bread recipe that can easily be customized. i made a number of subs as suggested by many: 2 cups whole wheat flour, 1 unbleached white, 1/2 cup oil, 1/2 cup apple sauce; 2 cups fresh cranberries instead on 1, 1 cup pecans, 1 cup coconut, 1/2 cup molasses, 2 1/2 cups organic sugar, no orange juice, everything else the same. it turns out moist and firm for easy cutting and a nice rich amber color too. thanks!

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French Coconut Pie

Reviewed: Oct. 28, 2010

this recipe is most definitely 5 stars or better. it is a kicked up cross between pecan pie and coconut custard. i used the butter pie crust recipe on this site and this entire recipe fit in my 10" ceramic deep dish pie pan and that is using extra pecans and extra coconut. the wonderful aroma in the kitchen and house for that matter is worth the reccipe alone. it is my second time making it today, and i am taking it to an office dessert contest tomorrow so i will see if i win!

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Kalbi (Korean BBQ Short Ribs)

Reviewed: Aug. 22, 2010

this recipe is very tasty. i used boneless shortribs and marinated in a ziplock bag for 2 days in the fridge and did not add water. i did not have any green onions on hand and subbed minced yellow onion. i also put these under the broiler and cooked to medium. They were delicious! i sliced the meat thin and as suggested, rolled them in romaine lettuce leaves and chili paste and ate with white rice. Yum!

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Belgian Waffles

Reviewed: Aug. 22, 2010

these waffles were 5 star fabulous! it made 9 belgian waffles in my waring 600 flip over double waffle maker. i made mine in one bowl, soaking the yeast in the warm milk for 10 min, added the other ingredients including UNWHIPPED egg whites, and let it rise 1 hour. it did not double but was very yeasty. They are very moist inside with a nice chew, not bready. and crusty outside. they are so tasty they can be eaten plain. I ate mine with sliced bananas sauteed in butter for 1 min and added maple syrup to pan. OMG almost like bananas foster. i left some in the fridge for the next day and made the rest and froze them individually wrapped in plastic wrap and then in a ziplock bag. i was going to try the easier baking powder recipe, but i don't think they would have turned out this good. Thanks for the recipe.

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Butter Flaky Pie Crust

Reviewed: Aug. 12, 2010

I have made this recipe twice and both times it turned out great, despite using bread flour instead of all purpose because that is all I had on hand. I incorporated a reviewer suggestion as well...I froze a stick of butter and grated it with a box grater coated with flour inside. The first time I didn't flour and it stuck inside. I also grated it directly in the bowl of flour and stirred it in along the way so the grated butter coated and not stick together. The grating also made for little work to bring the dough together. The first time I returned the grated butter to the freezer, but it softens so incredibly fast, some stuck together. I used 1/4 cup of ice water as called for, which makes it easy to come together and roll out, but softened considerably by the time I finished rolling it out on parchment paper. After I flipped the paper over on to the pie plate and formed the shell, it was softened. After placing in the refrigerator until ready to fill, it was perfect. Next time I will freeze the pie plate to avoid the softening issue. The recipe filled my 10" ceramic deep dish pie plate perfectly with nothing left over and only a scant lip, which is what I prefer. The generous fluted edges are nice to look at, but tend to over cook and crisp and hence break off easily when cutting. I will try all purpose flour next time and would think it would turn out even flakier, but this recipe turned out such a tasty crust that I will definitely not need to look for another.

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Pizza Dough I

Reviewed: Aug. 11, 2010

This turned out well for a quick and easy pizza dough. It clearly does not turn out like yeasty chewy pizzeria pizza dough, but good for quick and easy. It makes a lot of dough, as I used a 14" pizza pan, made a lip, and the dough was 1/2" thick when baked. I baked at 400", but otherwise followed the recipe exactly including the time baked. It turned out crispy, not chewy, but firm and crusty Despite all the toppings I used which were diced tomato, olives, onions, peppers, mushrooms, pepperoni, and mozzarella cheese, the crust held up and was not soggy. I was able to cut the pizza and serve a slice without it bending. Of course i prefer pizzeria pizza that you can fold in half and is chewy, but this was not what you get with this quick and easy no rise pizza dough recipe. If I have more time, I will let the dough rise, which is the key to chewy dough, but for quick and easy, this recipe works. I think I may try making up a batch a day before I need it and let it rise, punch it down and refrigerate until needed, as I have purchased it this way in the grocery bakery section and it was yeasty and fabulous.

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Greek Lemon Chicken Soup

Reviewed: Jul. 11, 2010

I made a few alterations but will still give this recipe 5 stars, as I feel all recipes are merely guidelines. I used half the recipe, homemade chicken stock, and sauteed 1/3 cup of each veggies plus a clove of garlic along with 3 oz each of raw rice and orzo in olive oil butter combo. The raw rice and orzo eliminates the need for the roux, and the rice, as at my Greek restaurant, is soft. I used 1 cup chicken and 3 egg yolks and I had no chicken base on hand, but it tasted good without it and I am sure it would taste more chickeny with it. Very easy and tasty, thick and creamy.

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Strawberry Jam

Reviewed: Jul. 11, 2010

This recipe as listed is wonderful and makes any store bought jam tasteless! Although the 4 cups of sugar sounds like alot, you should use it all. I researched it and the sugar acts as a preservative and less may cause mold to grow, even in your jar you sealed with a water bath and most definitetly would shorten the shelf life even refrigerated.

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French Silk Chocolate Pie I

Reviewed: Jun. 19, 2010

This was the first french silk pie I ever made, and with tips from other reviewers, it turned out fantastic! Since i used a deep dish 9" pie pan, I increased the recipe by half except for the sugar which I only used 1 cup and it was plenty sweet. I used medium high speed and whipped 5 minutes after each egg, and by the time I was done, all the graininess from the sugar was gone. So just keep on beating until the graininess goes away. It did turn soupy, but after 15 minutes in the freezer, as another reviewer suggested, it whipped up immediately and enough to fill my deep dish pie pan to the very top. I prebaked a regular store bought refrigerated pie shell and I think it was a good idea instead of a chocolate crust which may have been too chocolately or graham cracker crust which may have been too sweet. I pressed in some ground pecans in the crust before baking, but be careful not to burn. I did have my first taste after 2 hrs in the fridge, but definilely needs to be overnight as it was good, but way too soft. Overnite, it was so perfectly firm and cuts and plates beautifully. I topped mine with cool whip because I had it, but next time, homemade whipped cream will be my choice, to do this wonderful pie justice. Thanks for the recipe!

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Key Lime Pie VII

Reviewed: Mar. 23, 2010

this recipe is so incredibly 5 star! i have been making key lime pie with egg yolks for so many years and thought it would be almost impossible to turn out good without them..maybe the wrong consistency with none. was i ever wrong about that! i followed the recipe to a tee using 20 key limes and baked for 12 minutes. i did not notice the tiny pinhole bubbles until after it cooled, topped it with fresh whipped cream made with heavy cream whipped with a tablespoon of sugar topped with a sprinkle of key lime zest. the consistency of the pie was creamy firm and tastes like the best key lime pie i have ever eaten with rave reviews from my daughter and friends. it has the perfect balance between sweet and tart as in 50/50. what inspired me to make my own this time was seeing, are you ready, FROZEN key lime pie in key west from a key lime pie store for $18.95! and they top it with meringue. (yuck) this recipe is the absolute best and i will always use this recipe, and thanks for it!

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Carrot Banana Bread

Reviewed: Feb. 13, 2010

i did make a few subs, but is wonderful recipe nonetheless. i used carrot pulp left from juicing organic carrot juice, subbed applesauce for oil, honey for sugar, and added frozen cranberries, and doubled the pecans. it was guiltfree delicious!

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Ratatouille

Reviewed: Sep. 29, 2009

this recipe turned out wonderful! i cut my veggies chunky for a nicer visual effect and used a reviewer suggestion of a can of diced tomatoes(w garlic basil oregano)and one large fresh tomato added near the end to keep them from dissolving. i also cooked on stovetop and for only 30 min to keep some texture to the veggies. all i added was parsley salt and pepper to taste and what a wonderful fresh vegetable dish it makes! thanks for a keeper!

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Ham Salad Spread

Reviewed: Mar. 21, 2009

this ham spread is very tasty, and especially a super bonus for something made with leftovers. i was hesitant to go the extra step to boil the egg since i was already done in no time at all using the food processor but decided to go ahead. it helped keep the mixture together better than without it. i used 'mr mustard' which is a super hot and spicy mustard from up north and did it ever kick up the ham spread! this tasted great on crackers ans well as bread. thanks for a fiver!

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Fudge

Reviewed: Feb. 15, 2009

this recipe turned out fantastic for me. i will never go to the trouble of the risky will it set up boil and candy thermometer method again. it was so quick and easy and my results with the following additions turned out a fudge with good consistency and taste. i melted and mixed my ingredients on to the stovetop because i do not use the microwave. i used semisweet chocolate chips, a cup of pecans, and a 7 ounce bag of coconut and put in a buttered foil lined 8x8 glass pan and refrigerated for a couple hours. this did not taste to me like waxy like melted chocolate chips as some others noted but maybe my additions prevented that from happening? thanks for a super easy tasty recipe!

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Spanish Rice Original

Reviewed: Jan. 31, 2009

i read the reviews, hence made some changes, so my spanish rice turned out great! i subbed out v-8 juice instead of tomato sauce to avoid the too-tomatoey taste and used 4 slices of bacon to avoid overpowering it as some reviewers mentioned. i also used blanched poblano peppers instead of bell peppers to give it more kick and added some fresh cilantro and cumin which added to the flavor as well. this was a 5 with the modifactions so i am only rating this as written a 4. thanks everyone!

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