mayura Recipe Reviews (Pg. 1) - Allrecipes.com (10004186)

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Dad's Pad Thai

Reviewed: Apr. 22, 2014
This was good! Out of personal preference, I omitted bean sprouts and green onions. Used only 1/2 tsp of red pepper powder, I didn't want to overkill the spiciness, although I couldn't taste the pepper at all, so maybe more is ok! I used 2 tbsp of fish sauce and 2 tbsp of soy sauce, and that worked better for me in terms of flavor. Next time I'll try adding some peanut butter too. I also added some cubed tofu, fish cake cut into strips, and used 2 eggs. The whole recipe took me about 45mins to make! I went from not very hungry to very hungry while making it. I also think that the serving size is a bit off... I had to use 8oz of noodles to feed four people!
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Cream Cheese Pound Cake I

Reviewed: Mar. 30, 2014
Great pound cake! Crumb texture is very fine thanks to the usage of cake flour. It has a pound cake yet cheesecake like texture... a bit reminiscent of an Asian style cheese cake. I used only 2 cups of sugar and half the amount of both vanilla and almond extract. I didn't put in the eggs and flour alternately, I simply ended up beating the eggs in one after another, and then once all the eggs were incorporated (and the batter was fluffy as a cloud), sifted in the flour, and a half tsp of baking powder just to ensure that it would rise well, and beat all the dry ingredients in on a low speed setting. This is a lovely pound cake with minimal changes, save reducing the sugar. My cake didn't sink very noticeably after taking it out of the oven.
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Green Tea Muffins

Reviewed: Sep. 16, 2013
I was very unpleased with this recipe. The result was very very dense, even thought I increased the baking powder to 1 and half tsp. As many people mentioned dryness, I reduced the flour to 1 and half cups. It wasn't dry, but it was just so dense that it couldn't have been dry anyway. I like my green tea taste a little stronger, so I increased the powder to 3 tablespoons. That was probably the only saving grace of the whole result- it had a nice green tea flavor. But this recipe is not even worth retrying, there are so many better recipes out there that won't yield such a dense result without a bunch of modifications. Very disappointing.
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Nuoc Cham (Vietnamese Dipping Sauce)

Reviewed: Mar. 4, 2013
This is really good! My family prefers this sauce to be sweet and sour, rather than spicy, so I left out the chiles and green onion just cause we don't like green onion. But some minced red onion made for a nice floating "topping" on the sauce. It was yummy just hours after being made, but will let it sit and see how it mellows out :)
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Oct. 15, 2012
I don't know about it being the best... maybe I ought to have baked them at 350F for 15mins or so instead of 25mins at 300F? My even tends to be a bit cooler, most things take longer to bake than usual. They were chewy, but could've been chewier. But I had no problems with greasiness, and even replaced some of the flour with whole wheat flour. I liked it- I'll try again, this time baking it at 350F for a shorter amount of time. And I ended up with more cookies than the recipe stated- my cookies had about a 3" diameter. Everyone else must be making big bakery size cookies!
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Jap Chae Korean Glass Noodles

Reviewed: Mar. 15, 2012
Kind of strange to have asparagus with japchae, so I replaced it with spinach. This is sort of bland as is, so next time I'll possibly do 1.5x the soy sauce + sugar mixture and double the sesame oil. I also put in a bit of rice vinegar into the sauce mixture, to give it a bit of tang. Be careful not to add too much oil while stir frying (although the noodles stick to the pan easily...) or it'll become a bit too oily. Yummy and much cheaper than buying it at a Korean supermarket!
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Sauteed Apples

Reviewed: Mar. 13, 2012
I made 1/4 of the original recipe, as all I needed was enough for my boyfriend and me. We didn't have cornstarch, so I substituted with 2x the amount of flour plus the original amount of water. I actually had to double the amount flour + water mix, there wasn't much syrup when we started with the original amount. Next time I make this, with cornstarch, I'll double the amount for the cornstarch + water mix again. This was an easy recipe and really yummy over some homemade pancakes!
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Deep Dish Brownies

Reviewed: Feb. 18, 2012
This is THE keeper brownies recipe for me. Changes I did: margarine instead of butter, 2 eggs instead of 3, 1 cup of sugar instead of 1.5 cups, used a combo of 1/4cup whole wheat flour + 1/2 cup all purpose flour. With my changes, I thought the brownies were perfectly chocolaty and not too sweet, and even with the baking powder, mine didn't rise that much anyway. Baked for 35mins and were perfectly done. I think next time I'll try using all whole wheat flour to make it even healthier.
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Chunky Cheesecake Brownies

Reviewed: Nov. 15, 2011
I changed this up in order to suit my personal tastes. Firstly, I put no chocolate chips in the cheesecake batter. I didn't want an overwhelming chocolate flavour- it was still pretty strong even without the chips. Secondly, I cut the sugar in the brownie batter to 1/3 cup, but I think 1/4 cup will be sufficient next time. I also used 1/3 cup whole wheat flour + 1/3 cup all purpose flour for the brownie part, but I think using all whole wheat will be fine next time. It's pretty unnoticeable. The brownie part was just a smidge dense for my liking, so maybe I'll increase baking powder to 3/4 tsp next time. With these changes, the result was not too sweet nor overwhelmingly chocolatey.
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Chocolate Crinkles II

Reviewed: Nov. 5, 2011
Oh my god these were so delicious without any changes! I love how these cookies utilize the 2:1 ratio of sugar to cocoa powder. It is my favourite ratio when using cocoa powder for baking, you get lots of rich chocolate flavour without your dessert getting too sweet. I made 1/4 the full recipe and ended up with 12 cookies. Chilled the dough in the freezer for about 15mins. I baked my cookies on a sheet of parchment paper, set my oven rack to second rack below the top heating element. Cookies crackled perfectly and were done baking in 10mins. Beautiful and yummy!
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Chocolate Yum Yum Cake

Reviewed: Oct. 30, 2011
This is rich, chocolaty and delicious! Baked in a bundt tube pan, took 45mins. Changes I did: I used 1.5 cups of white sugar, 3/4 cup of cocoa powder, and milk instead of water. Didn't make the frosting. Seriously good- I sprinkled almond flakes on top, cut the cake in half and spread vanilla buttercream in the middle. I would maybe use 2 eggs next time for extra leavening, since the batter was fairly thick anyway, even for a pound cake. The cake was just a little denser than I'd like, otherwise very yumyum!
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Simple Oven Fries

Reviewed: Oct. 25, 2011
Fast, simple and yummy. Enough said!
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Panna Cotta with Berry Sauce

Reviewed: Oct. 18, 2011
Wonderful recipe! Perfect consistency and not too sweet. I used half and half cream, plus a bit of vanilla and rum extract instead of infusing w vanilla bean. Also omitted the sauce. Delicious, light and creamy..
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Portuguese Egg Tarts

Reviewed: Oct. 16, 2011
Real portuguese egg tarts have puff pastry shells, so I cut circules out of a sheet of puff pastry and lined my tart molds with that. I used 1/4 cup of sugar and the filling was quite sweet enough. Also used all half and half instead of a combo of heavy cream and milk. The filling is creamy and delicious, but mine were over done at 15mins. 13mins might have been fine. Next time, I might just bake the puff pastry shells first, let cool, then pour in the filling and bake till the filling is done. Otherwise, the tart shells didn't brown very much.
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Basic Cream Cheese Frosting

Reviewed: Aug. 4, 2011
I halved the recipe, halved the vanilla (since my mom has hyper sensitive taste buds), & used 1 cup of icing sugar rather than 2 cups. I thought the sweetness was perfect then. Still sweet, with a little tang from the cream cheese. Since I reduced the sugar so much, the frosting was too soft for piping. I just slathered it over the top & sides of a 8" carrot cake. After refrigeration, the frosting firmed up quite a bit. Yummy with reduced sugar amounts! I like to taste food, not sugar.
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Challah I

Reviewed: Jul. 24, 2011
I made 1/4 of the recipe, ending up with 8 buns. I used half a packet of quick rise yeast, doubled the honey, used 1 whole egg, & used 1.5 cups white bread flour + 1 cup all purpose flour. The texture of the buns was beautiful, but it was too dry. Next time I will definitely double the amount of oil. Maybe I will cut back on some water too, using only 1/2 cup for 1/4 of the recipe, since the dough was ridiculously sticky (hence the additional amount of flour used).
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Honey Wheat Bread

Reviewed: Jul. 13, 2011
Made lots of changes! I used whole wheat bread flour instead of all-purpose, & white bread flour instead of whole wheat flour, & quick-rise yeast instead of traditional yeast. Also proofed the yeast & 1tbsp of sugar in warm water for 10mins first. These changes allowed me to skip the first rising, & I just allowed the loaf to rise for half an hr after shaping it into a baguette shape (bad experience with underbaked bread in when baking in loaf pans). Brushed with milk before baking to help the crust brown & add extra moisture. The bread had wonderfully soft, thick texture. Might be worthwhile to bake it in a loaf pan & see how it goes. Baking directly on a baking sheet took only 25mins.
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Peanut Butter Sheet Cake

Reviewed: Jul. 10, 2011
Had a sticky & dense texture..
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Portuguese Custard Tarts - Pasteis de Nata

Reviewed: Jun. 25, 2011
Hands down these are NOT portuguese egg tarts. These are more like baked custard tarts. And by custard, I mean kind of like the baked custard filling you'd find in a custard bun... And to no surprise really, the egg filling gets cooked prior to being put inside the oven? Looking back on the recipe, it doesn't make a whole lot of sense. Portuguese egg tarts taste like Hong Kong style ones, except they are creamier and with the slightly scorched tops. Hong Kong style ones don't require the filling to be cooked beforehand. So why the wierd directions? Either way NEVER trying these again.
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Peanut Butter Frosting

Reviewed: Apr. 23, 2011
Kinda strange... tasted like whipped sweetened peanut butter. Also unpipeable.
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