blfm94 Recipe Reviews (Pg. 1) - Allrecipes.com (10127409)

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Cape Malay Pickled Fish

Reviewed: Feb. 4, 2009
I really loved this recipe! I only made a couple of changes; added few extra bay leaves (dried), extra peppercorns and added a teaspoon of fennel seeds in place of the coriander. I changed the proportion of vinegar:sugar a little, cutting back on the vinegar - and thought it was a little too sweet at first, but found that the vinegar seemed more pronounced the next day. A friend made the same recipe & put in the whole amount of vinegar, finding it a little too acidic, so it might be an idea to just add 1 & 1/2 cups. On a whole, there was so much flavour in this! All you need is soft bread to soak up the marinade - it's so good.
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22 users found this review helpful

MMMMM... Brownies

Reviewed: Dec. 9, 2011
The great thing about this recipe is that if you like gooey brownies, when baked for around 25 mins, the melted chocolate with ensure they are gooey! If you prefer them cake-y, you can cook for longer & they will cake up. Brilliant, no?! They also have that beautiful glossy top & chewy edges :) I really recommend letting the melted chocolate mix cool a minute or two before whisking the egg in, just to avoid cooking any of the egg. ...Oh, and I also love that everything in this recipe is a real ingredient, no prepackaged mixes - no ingredients list that sounds like a laboratory inventory! Chocolate happiness, no?!
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15 users found this review helpful

Mel's Magnificent Chocolate Chip Cookies

Reviewed: Dec. 1, 2010
I cut back on the butter a little, by about 50g and they are still chewy & magnificent. Just what I wanted, thanks for the great recipe!
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13 users found this review helpful

Cambodian Tapioca-Banana Pudding

Reviewed: Sep. 20, 2008
This was fantastic, just like the pudding in the Vietnamese restaurants. I added 1 1/2 cups (440g) crushed pineapple instead of bananas though, which went really well - pina colada-ish! Next time I would add just a little more tapioca though, just to make it a little less runny, but overall everyone loved it, and it was so simple to make.
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11 users found this review helpful
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Tuna Mousse Terrine with Olives

Reviewed: Mar. 7, 2012
A really easy, lovely recipe that looks wonderful on the plate. I lined a terrine mold with plastic wrap (one sheet of cling wrap draped over the three longest sides, and then smoothed down) so the terrine came easily out of the mold - just try & keep the plastic smooth so you don't get huge creases in your terrine! Overall, this was tasty, but the texture of mine was super smooth. I think next time I'd try blending it a little less or adding finely diced green onions after the processing step, to create a little texture.
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10 users found this review helpful

Lemon Dream Bars

Reviewed: Jan. 31, 2009
I really loved this recipe. The baking of the walnut layer created a nice crunchy top & the nuts had a beautiful roasted flavour. I added a little more lemon zest (about three teaspoons) & a dash more juice, so the icing was really tangy & offset the sweetness of the rest of the dessert. I'll definitely make this one again.
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10 users found this review helpful

Cottage Cheese Roast

Reviewed: Aug. 6, 2011
Despite the scores of reviews telling me so, I was still surprised when this interesting mix of ingredients turned into something impressive! In lieu of own 'onion soup' mix to make it a bit more natural...I used 2ts thyme, a vege boullion cube, 1/2 c diceed onion & 2tb dried onion. Following the advice of another reviewer, I also brushed the top with ketchup/BBQ sauce in the last 10 mins of baking. Thanks for posting - a definite 5 stars!
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8 users found this review helpful
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Creamy Crab and Artichoke Dip

Reviewed: Sep. 9, 2012
I must say I was looking for a dip that used crab, not imitation crab (I'm not really sure what that is, actually!). So I used the same quantity of canned crab lump meat. I thought it might be a bit acidic with all that artichoke, so I cut back on it a little. Other than that, the only thing I changed was the addition of a tablespoon of seeded mustard & it was delicious. Very creamy & crabby, with enough zing to make it really more-ish!
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7 users found this review helpful

Dana's Cream Cheese Dip

Reviewed: Sep. 13, 2012
At first I thought this was a bit bland, but the basil flavor really developed after a few hours in the fridge. I'll make it in advance next time. Nice recipe, thanks :)
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6 users found this review helpful

Cream of Zucchini Soup

Reviewed: Dec. 8, 2011
This was very easy and quick to make. Next time I would put a little less gorgonzola in, I found it a little bit too rich. Maybe 2/3 the quantity just to let the flavour of the zucchini come through. A great flavour base though, I'll make it again for sure!
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6 users found this review helpful
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Creamy Beet With Dill Soup

Reviewed: Dec. 17, 2012
Love the dill/beet/caraway flavours! Don't skip toasting the caraway seeds - makes a bit difference to the flavour. Used chevre instead of a boiled egg for garnish. Wonderful soup!
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5 users found this review helpful
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Fresh Asparagus Soup

Reviewed: Mar. 7, 2012
Wonderful recipe, and such a beautiful colour in the bowl! I used a creamy, mild natural yoghurt, and I really could have doubled the quantity of yoghurt to get that faint 'tang' to the soup. I'll use a Greek natural yoghurt next time for more acidity.
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5 users found this review helpful

Smoky Barbecue Sauce

Reviewed: Feb. 3, 2009
This is an unusual recipe for an Australian to make - our idea of BBQ sauce comes from a plastic bottle, is runny, vinegar-y & (after this), slightly depressing!! This sauce was thick, rich & had the best sweet, sour & smokey BBQ flavour. I used fresh garlic & dried chili as I didn't have any chili sauce, & poured it over a couple of pork chops before slow baking them for an hour & a half. So divine. This is one cooking smell I don't want out of the house! It's going to be hard to beat this sauce.
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5 users found this review helpful

Lebanese-Style Red Lentil Soup

Reviewed: Apr. 7, 2013
I really liked this. I dry-roasted the spices in a pan before adding them, just to release a bit more flavour. Also, I'd add the lemon juice to taste, as the lemons we get here in my neck of the woods are very acidic/bitter - I'd go gradually! Wonderful recipe, thanks!
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4 users found this review helpful
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Impossible Pumpkin Pie

Reviewed: Mar. 6, 2012
Great recipe! I used the full can of evaporated milk, and the consistency was silky and firm, not too puddingy. I also lowered the oven to just above 330F (165C) to prevent the pie cracking, although it was still cooked after 50mins. I think it would've become more 'cakey' if I had cooked longer/at higher temperature. Because you can't buy canned pumpkin in my neck of the woods, I used the real thing, and being a naturally sweet pumpkin, I cut the sugar down to 2/3 cup - it was just bordering on being too sweet, so bear it in mind if you're using a real pumpkin! Wonderful pie, with a very subtle 'crust'... After all, the best thing about a pumpkin pie is the filling! :)
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4 users found this review helpful
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Pastry Cream

Reviewed: Mar. 6, 2012
Technically this recipe is excellent - no lumps, a good consistency, and it set nice & firmly in the refrigerator. I used it to fill chocolate eclairs, and it worked brilliantly. The only change I would make, would be to cut back on the sugar a touch; I was looking for that cool, vanilla-y hit in the middle of the eclair, to offset the sweetness of the chocolate, and this was a little too sweet. It's probably a matter of personal taste though - if you're a sweet-tooth, make it as is!
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4 users found this review helpful

Almond Cream-Puff Ring

Reviewed: Mar. 5, 2012
I would really recommend the choux pastry component of this recipe; it's well-written and easy to follow, especially for someone who has never made choux pastry before! It turned out perfectly. I'll be using this again for eclairs & profiteroles. Thanks!
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4 users found this review helpful

Vietnamese Chicken Salad

Reviewed: Feb. 25, 2013
I loved this recipe! The dressing is delicious - I did reduce the amount of fish sauce & increase the sesame oil however, as a matter of personal taste. That was the only change & I guess some would prefer it with a stronger, salty fish sauce flavour. Better to just play around with it, & taste it before you mix it all in! Lovely recipe, will make this again.
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3 users found this review helpful
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Creamy Corn Soup

Reviewed: Dec. 2, 2012
Wow! I steamed a couple of large crab claws & added them (broken up) at the end, rather than the chicken suggested in the recipe header. I also prefer a smoother texture, I blended most of the soup as other reviewers suggested (before adding the crab). So creamy & filling, with loads of flavour. Wonderful!
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3 users found this review helpful

Fresh Ginger Cookies

Reviewed: Nov. 30, 2012
Really delicious, nice chewy texture. Next time I could even add more ginger for a really zingy cookie!
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3 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
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