mcmeg12 Recipe Reviews (Pg. 1) - Allrecipes.com (10140781)

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Red Velvet Cake I

Reviewed: Jun. 3, 2009
Not as velvetty as I would have liked. Perhaps the addition of some buttermilk would be helpful.
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2 users found this review helpful

Spicy Chicken and Cilantro Wontons

Reviewed: Jun. 3, 2009
Used a soy chicken substitute and ground cilantro and turned out smelling and tasting great.
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3 users found this review helpful

One Minute Chocolate Icing

Reviewed: Jun. 3, 2009
Made as directed, easy to make and use. Would add more butter next time for more of a glossy finish.
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6 users found this review helpful

One Bowl Chocolate Cake III

Reviewed: Jun. 3, 2009
Although I cut the sugar by 1/2 cup, the cake turned out perfectly sweet and moist, dense but still fluffy. Great recipe to have around for a quick crowd pleaser.
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2 users found this review helpful

Panna Cotta

Reviewed: May 27, 2009
Used this recipe as the base for a layered fruit tort and it was a hit. Will try again as normal panna cotta soon.
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3 users found this review helpful

Belle's Hamburger Buns

Reviewed: May 27, 2009
First time they came out great. I used only 5 cups of flour and kneaded by hand. Topped with sesame seeds and they look almost store bought, but taste better.
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2 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Apr. 12, 2009
Very good combination of flavors. I used the extra balsamic reduction to flavor the green beans and almonds I served with the chops. Also served scalloped potatoes for a complete meal.
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Feb. 21, 2009
Good standby recipe. Made one or two more buns than recipe suggests. Used fresh yeast and proofed it first. The key to perfection is the rolling technique, stretching and smoothing the dough's skin for that flawless look.
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2 users found this review helpful

The Best Valentine Sugar Cookies

Reviewed: Feb. 15, 2009
Halved the recipe and used rum instead of extract (didn't have any). Also used two eggs in the halved version. Iced with a pink colored frosting of powdered sugar and milk. Big hit!
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2 users found this review helpful

Mary McCormack's Marinated Mushrooms

Reviewed: Jan. 17, 2009
This was a great and easy recipe, which allows for variations. I used balsamic vinegar, because it adds a nice color and doesn't have such a strong bite like white vinegar. Also, I added fresh pressed garlic and basil, and simmered the whole mixture for a few minutes to infuse the flavors before I set aside. Also, I only marinated these for 12 hours, not over night.
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13 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 8, 2008
Followed the directions almost exactly, using light Philadelphia brand cream cheese, and swiss instead of shredded mozzarella- I had to up the amount of Parm and Mozz because I didn't have any Romano. The recipe was requested by everyone at the gathering.
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1 user found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: Nov. 29, 2008
As other members mentioned, with all the liquid from the can, it will not be very thick like a spread. I used half of the liquid, which was slightly tomato flavored and salted already. I think this is a versatile recipe as well, as I'm sure other herbs could be substituted for a tasty variation.
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1 user found this review helpful

Pizza Dough I

Reviewed: Nov. 10, 2008
So fast and easy. No need for time to rise, it plumps up perfectly in the oven! Next time I will pull it even thinner before baking because it does rise quite a bit while cooking.
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4 users found this review helpful

Almond Biscotti

Reviewed: Oct. 20, 2008
As stated, this is a versatile recipe with a strong and reliable base! I made one plain batch of this, and one in which I added white chocolate chunks, chopped pistachios and chopped dried apricots. That was a great combination for this biscotti. Will make again.
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3 users found this review helpful

Pumpernickel Rye Bread

Reviewed: Oct. 20, 2008
Although I had to make a few alterations, this bread still came out great and just like I remember it as a kid. I left out the milk powder, since I did not have any and since I only had all purpose flour and rye flour, I used 2 c all purpose flour and 1 1/4 c rye flour and it was great. Next time I will add more caraway seeds, since I love this taste.
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3 users found this review helpful

Bee Sting Cake (Bienenstich) II

Reviewed: Oct. 20, 2008
This recipe was a long involved process. I had never made a yeast cake before and wanted to surprise some of my German friends. Aside from taking so long to prepare, the pudding called for too much whipping cream. I whipped the whole cup of whipping cream and added it to the milk and cornstarch mixture and it was too thin to use as a filling, so I used it as a sauce instead. Also, as a sauce it wasn't sweet enough. I was hoping that the pudding filling would be sweeter. I might make again, but would change the recipe to only half cup cream, and 4tbs white sugar in the pudding. Also, I would make 50% more almond topping for extra sweetness and crunch.
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15 users found this review helpful

Cranberry Apple Muffins

Reviewed: Oct. 20, 2008
I made this without the eggs, by substituting 1/4 cup of wheat germ and a half cup water. I also only had one cup of chopped apples, so I cut back the sugar to 1/2 cup and the flour to 2 cups only. I used half a cup of sliced almonds and kept the rest of the recipe as is and they turned out moist and delicious. Also, I forgot to add the spices and it didn't matter. Still very tasty!
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2 users found this review helpful

Easy Borscht

Reviewed: Oct. 2, 2008
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth.
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23 users found this review helpful

Challah I

Reviewed: Oct. 2, 2008
I halved this recipe, so I used only one egg, one egg yolk and used the remaining white for the eggwash. I also used sesame seeds instead of poppy. I didn't let it rise as much as called for, because I was in a hurry, but it still turned out great. Lightly sweet and perfect texture! Easy enough for this little goyeh!
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2 users found this review helpful

Puff Pastry

Reviewed: Sep. 25, 2008
This was much more authentic than the other puff pastry recipe that called for sour cream. However, I thought it used too much butter. 1 1/2 might be plenty. I used this in the puff pastry salmon recipe and blackcurrent pastry tart recipe on this site and they were great. Gave a really gourmet presentation too.
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10 users found this review helpful

Displaying results 1-20 (of 83) reviews
 
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