ZeroCreature Recipe Reviews (Pg. 1) - Allrecipes.com (10156393)

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Chocolate Dipped Orange Biscotti

Reviewed: Oct. 5, 2007
This recipe would have gotten a much higher rating from me if it was accurate. It is clear, however, from the amount of flour, that it is not. One cup is barely enough to turn the one and a half eggs into a batter, much less a dough. I actually believe that this must be a typo, and that you need to use 2 cups. After adding an extra cup of flour, this recipe became a kneadable dough, and came out exactly as I would expect biscotti to come out, as a firm, dense cookie, and not-too-sweet taste. If I could, I'd mark four stars for taste, one star for inaccuracy.
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157 users found this review helpful

Chinese Broccoli Slaw

Reviewed: Oct. 14, 2009
This is a good recipe, but let me clue you guys in to a few alterations you can make: 1- There's no need to put 1/4 cup of butter. Just steam your broccoli. 2- You can crush the ramen and use it as a crunchy garnish instead of making it mushy by cooking it. Ramen noodles are fried, thus already cooked. Or alternately you can use those chow mein noodles that come in a can. 3- You can use red wine vinegar for better taste. 4- Yes, you are supposed to put in the seasoning packet, or if you use chow mein noodles you can use a little soy sauce, garlic powder, onion powder, and black pepper... since that's basically all that's in oriental flavored ramen seasoning packets. 5- You can add a little seasame oil. 6- You can add toasted slivered almonds. 7- If you want to bring this to a pot luck or something, make it with grilled chicken breast and a head of cabbage instead of broccoli. The cabbage and chicken really absorb the flavor of the dressing, and it's DOUBLE fantastic.
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124 users found this review helpful

Poppy Seed Muffins

Reviewed: Oct. 16, 2010
Oh these are VERY nice muffins and cake. The recipe makes WAY more than it tells you it does, you can easily cut it in half. However, I found that the muffins were done well before the tops were browned, so I took them out, disregarding the instructions to wait. They were so fluffy and moist, but yes- they were done. You do not have to wait for them to brown on top, just do a toothpick test. They are on the sweet side, especially when they're fully cooled, but that's okay with me. I didn't even bother with the glaze. Maybe next time I'll use half the sugar and do the glaze. As for mixing, I had no problems mixing it for quite some time. Not a single one. Of course I was mixing by hand, not with an electric beater, which I recommend. That way you'll *want* to stop as soon as it's done.
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5 users found this review helpful

Steak Continental

Reviewed: Sep. 13, 2007
For those who think this recipe is too salty: it's probably your brand of soy sauce. Go with low sodium soy sauce, or find one that is balanced to your tastes. Cheap, crappy soy sauce is often very salty. It's one of those things you simply can NOT skimp on. This recipe is quite good if you know your behind from a hole in the ground about the ingredients.
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4 users found this review helpful

Reuben Casserole

Reviewed: Dec. 14, 2011
Making a sandwich is far better than turning the whole thing into a pile of slop. Just make yourself a Reuben. I thought this would be really great, but it's actually only just this side of edible.
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3 users found this review helpful

Buttermilk Pancakes II

Reviewed: Apr. 16, 2011
These pancakes are delicious. I wanted to just make a few pancakes, so I cut the recipe in 1/3, because most of the items are in increments of three. However, some of the stuff is already in really small quantities, so I used common sense. If you're interested in making about six to eight pancakes for one or two people here are the easy, rounded measurements for the 1/3 recipe: A pinch of salt, 1.5 tablespoons of melted butter, and two tablespoons of milk. HIGHLY recommend greasing your pan or griddle with bacon grease. You won't need more than a teaspoon of it if you take a napkin and spread it around. That way you're not adding a bunch of fat and cholesterol, but there IS a definite, subtle flavor and aroma difference. I wanted to note that I used the thick-style (old fashioned, etc) buttermilk. I'm pretty sure that that's what the person who wrote this recipe intended, because my pancakes were perfect. If you're having issues with this recipe, try regular, thick buttermilk, not low fat. You might have to hunt around, since low fat has become so DARNED ubiquitous, but it'll be worth the trouble. Ironically, try looking at a health food store, like Sprouts or Whole Foods. If you need something to do with the remainder of the buttermilk, may I suggest a homemade ranch dressing! That's actually what I was hunting down my buttermilk for in the first place. Tata everyone! Great recipe!
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3 users found this review helpful

Bucket Salad

Reviewed: Mar. 18, 2009
Made this, fairly tasty
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3 users found this review helpful

Apple Muffins

Reviewed: Jun. 7, 2013
This recipe is rated FAR too highly. First of all, I want to say that the product does not come out like a muffin. That's the most important aspect of my review. THIS MUFFIN IS NOT MUFFIN-LIKE. It's bready and bland. I made the recipe EXACTLY as printed, two times, with two different brands of all purpose flour, and there was a huge problem with the batter not having enough liquid. It was barely wet enough to make a dough, much less muffin batter, so I had to add liquid both times. I only added enough apple juice to make the stuff come together loosely. And even with that, I had to add at least 1/2 cup more juice. This recipe comes up far too short on liquid to chalk the issue up to different rates of absorbancy in different flours. Additionally, in my professional opinion (I am a professional pastry chef), I had a sneaky suspicion that the quantity of oil was far, far too low. You know what? It is. These are just barely moist. One single IOTA less oil, and they would be BONE DRY. You could DOUBLE the oil, and it would probably not hurt the final product. In fact, it would probably be really good. I'm going to try that later. All that said, the recipe was still edible, but it IS NOT A MUFFIN, DOES NOT RESEMBLE A MUFFIN, IS BLAND, AND DOES NOT IMPRESS. Even if I were coming at this recipe from a layman's perspective, if I had wanted a fluffy, cakey apple, I would have been disappointed in this. It should be called apple quick bread, at the best.
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2 users found this review helpful

Cajun Catfish Supreme

Reviewed: Jan. 18, 2013
I tried the recipe out, and it didn't thrill me one bit. It tastes boring and homogenous, just like all recipes that you dump cream of X soup into.
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2 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 22, 2011
This bread was edible, but that's all I can say for it. It was heavy, too sweet (it's a bread, not a cake!!), and had far too much clove. Perhaps if you use very stale, old pre-ground clove, you need this much, but if your clove is fresh, even if it's pre-ground, you don't need more than a pinch. A half-teaspoon of clove is VERY strong.
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2 users found this review helpful

Chicken Soup Tete Style

Reviewed: Dec. 12, 2012
When made as instructed, it's a bit of a mild soup. There is nothing wrong with the recipe itself, though, it merely is a bit lazy on the prep work. If you want the soup to be spicy, you will need to grab an herb grinder, and grind the clove, cinnamon, peppercorns. If you want it to be more pungent and aromatic (oniony/ garlicy), you should chop the garlic and onion. The smaller you chop anything you put into a soup, the more flavor from it you'll get. I also heartily recommend adding some more carrots and fresh cilantro into the final soup for color. Or if you want it to be pretty, put fresh cilantro on top of each bowl and let people stir it in. I made the entire thing by deboning a roast chicken, making stock instead of broth, and then draining it back into the pot with chicken, rice, extra carrots and additional cilantro. It's not JUST what's in the pot that makes the food taste good- but how you fix the recipe. This is one of those cases where things can become bland really fast.
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1 user found this review helpful

Banana Pancakes I

Reviewed: Apr. 9, 2010
Very good- the oil is not needed at all, since the bananas provide a lot of moisture. I just plain didn't use it. I wouldn't recommend skimping on it if you're planning on using an ungreased griddle or cast iron, because the oil content helps keep them from sticking in these circumstances, but if you're using nonstick, just leave the oil out. They're fine without added fat.
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1 user found this review helpful

 
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