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

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Rachel T

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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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Photo by Rachel T

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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Photo by Rachel T

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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Photo by Rachel T

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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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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Photo by Rachel T

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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Photo by Rachel T

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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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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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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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 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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Displaying results 1-20 (of 28) reviews
 
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