Rachel T Recipe Reviews (Pg. 1) - Allrecipes.com (10067016)

Fluffy Pancakes

Reviewed: Jan. 5, 2012

texture-wise these were the best pancakes i've ever had; felt like i was eating bubbles! but there was a strange taste to it that i think came from the vinegar. unless i can find a way to get rid of the vinegary taste i will not make these again.

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Pain de Campagne - Country French Bread

Reviewed: Aug. 30, 2011

followed this recipe exactly, except for adding a pan of hot water to the oven during baking. produced wonderfully chewy bread with a nice crust!

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6 users found this review helpful

Quiche

Reviewed: Aug. 30, 2011

This is a very flexible recipe that can be easily altered to produce fantastic results. I used a mixture of Parmesan, Cheddar, Mozzarella and Monterey Jack cheeses (because I had leftovers of each in my fridge), together with bacon instead of ham. Skipped the salt, parsley and pimento peppers because I did not have any on hand, opting for a few shakes of ground black pepper and a handful of chopped green onions. Paired this with the Easy Pie Crust recipe on this site, and baked it at 190 for half an hour, by which time the quiche looked cooked and ready so I took it out of the oven. I had been worried that using the strange combination of cheese would affect the final product, but it turned out lovely. I will definitely make again and again; next time I'm going to try it with a handful of vegetables thrown in!

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Best Brownies

Reviewed: Aug. 27, 2011

Comes out perfect every time!

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Gingerbread Biscotti

Reviewed: Aug. 21, 2011

baked this for a friend, but the biscotti burned at the edges and i had to cut them off. added 1/4 tsp ground pepper, 1/4 tsp more nutmeg and 1/2 tsp salt, and it still was pretty bland. was not impressed, waste of my ingredients and time.

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Orange Almond Biscotti II

Reviewed: Aug. 21, 2011

came out really well; i increased the almond extract to 1 tsp, but still felt it could have done with more. it could also have done with less sugar so i will probably decrease the sugar to 1 cup next time. all in all a really fabulous recipe, and honestly i'm just nitpicking! i couldn't stop myself from eating them so i just gave them all away!

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Easy Pie Crust

Reviewed: Aug. 20, 2011

this was so, so easy to do and i paired it with a lemon meringue pie recipe. the taste was fantastic too. the only problem was that it was too crumbly because the crust started to fall off in bits and pieces after it had been baked with the meringue... maybe i won't bake it so long (for the first round) in future.

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French Baguettes

Reviewed: Aug. 20, 2011

This recipe was extremely easy to follow. Did not have a bread machine so I did everything by hand. Had to add a little more flour, approx 1/2 to 1 cup. I added a pan of hot water to the bottom shelf of my oven before baking the baguettes. I tried one with the egg wash and one without, and I like both of them. The one with egg wash has a chewier crust than the one without, and it does not look as pretty, but they both taste good.

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Grandma's Lemon Meringue Pie

Reviewed: Jul. 27, 2011

this pie was fantastic. the changes i made were to use 3/4 cup low fat milk and 3/4 water in place of 1 1/2 cups water, and 9 tablespoons of white sugar and 1/2 tsp cream of tartar for the meringue. it came out absolutely perfect, not too rich, not too sweet, with the ideal meringue:curd ratio. the only problem i encountered was that my meringue started weeping not long after i took it out of the oven, but nobody really minded because everybody was focussed on eating the pie! i will definitely make this again and again. THIS IS A KEEPER!!

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Teriyaki Sauce and Marinade

Reviewed: Dec. 27, 2010

I loved this; it was so simple to make, with ingredients that I already had in my kitchen. Besides the common uses such as marinading chicken, I paired the sauce with sliced eggplant and grilled it. Tasted absolutely phenomenal with seaweed and short grain brown rice!

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Hong Kong Style Egg Tarts

Reviewed: Jun. 24, 2008

I halved the recipe. There was indeed too much custard for the amount of dough. I derived 10 medium sized tarts from this recipe, though the leftover custard could have filled 5 more tart shells. I baked the tarts in 2 batches, the first batch was baked at 200 degrees celsius for 13 minutes. The tart shells came out perfect and golden, but the custard was overcooked on the top- there was a thick gel-like layer instead of wobbly custard goodness. I baked my second batch at 190 degrees celsius for 17 minutes; they turned out fantastically!

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Fried Mozzarella Cheese Sticks

Reviewed: Jan. 17, 2008

When I saw this recipe I was over the moon because these are a real favourite. I didn't have Italian seasoned breadcrumbs, so I added Italian seasoning to regular breadcrumbs. Same for the garlic salt, I added garlic powder to salt. The outcome was excellent, and I used tomato puree seasoned with black pepper and salt as a dip. Yummmm!

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French Pastry Pie Crust

Reviewed: May 24, 2007

This is the first pie crust recipe I have ever attempted. It was easy to follow, and the end product tasted fantastic; flaky and buttery. I paired this recipe with Apple Pie I which is also from this site. I will definitely use this recipe whenever I bake a pie!

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Chantal's New York Cheesecake

Reviewed: May 24, 2007

The cheesecake exceeded my expectations on my first attempt! It looked and tasted fantastic (and more importantly, it was as if the cake had been baked by a professional), and everyone who had a slice gave it two thumbs up. I baked this cheesecake again for my uncle -my second attempt- and his family of four finished it in 2 days! According to him, it was so good they had it after every meal; even for supper! Thank you Chantal for this amazing recipe!

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Meaty Thick Man Chili

Reviewed: May 24, 2007

It was extremely meaty and went perfectly with crusty bread. However, despite using more tomato sauce than was stated in the recipe, I still found it a little dry. I would have liked more sauce especially since I was eating it with bread. Nonetheless, the flavour was awesome. I'd definitely make this again.

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Baked Flan

Reviewed: May 11, 2007

This recipe was easy to follow, though instead of a blender I used an electric beater and a mixing bowl. The caramel was perfect, didn't burn at all like I was afraid it might. Texture was wonderfully creamy, though the condensed milk made it a tad too sweet for my liking. However, my mom found it perfect; she kept saying how good it tasted with each bite! I will definitely make this again and again!

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Best Ever Corn Muffins

Reviewed: May 9, 2007

Followed the recipe exactly. The muffins tasted pretty good; sugar and vanilla extract were not overpowering in the flavour of the muffins at all. However, being CORN muffins the corn flavour was almost non-existant. Will prolly add more cornmeal and some corn kernels next time round.

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Butter Cake

Reviewed: May 4, 2007

I followed the recipe exactly but put the batter in a 9" round cake tin, baking it for 47min. It was a beautiful golden brown on the outside, and tasted great. I didn't put any icing on the cake for fear it would be too sweet. The key is using good quality butter and real vanilla extract. The texture of the cake was not very light, it was actually quite dense but my family enjoyed it very much.

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2 users found this review helpful