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Sweet Restaurant Slaw

Reviewed: May 11, 2010
I made a purple & green slaw, 1/2 shredded purple cabbage, chopped 1 bunch of cilantro and chopped 1 bunch of green onions and made this dressing. Everyone like it! this is a keeper.
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1 user found this review helpful

Rosemary Corn Soup

Reviewed: Aug. 6, 2009
I thought the soup was good and very creamy, thought I subsituted the 1/2 & 1/2 with regular milk. However, my family hated the taste of rosemary with the chowder. DS suggest making the soup again without the rosemary.
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2 users found this review helpful

Best Ever Banana Bread

Reviewed: Feb. 8, 2009
The bread was too wet. We didn't like it.
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3 users found this review helpful

Caesar Salad Supreme

Reviewed: Jul. 16, 2008
This rating is only for the dressing. I chopped the anchovies and placed all dressing ingredients into a blender and grind them up. I tasted it and it was really intense! You only need a little dressing to have a full-flavored salad. I take this dressing to work for lunch. It is much better than the stuff in bottles or at restaurants. Next time, I will try subing the mayo with 1/2 lite sour cream and 1/2 mayo for a lighter version. I will keep all the anchovies! Thank you for sharing. I feel like a real gourmet cook.
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1 user found this review helpful

Buttermilk Honey Wheat Bread

Reviewed: May 21, 2008
I don’t have a bread machine but made this recipe with the same ingredient amounts. I proofed 1 pkg of yeast with warmed-up the buttermilk, which I made using 1 Tbsp of vinegar and the rest fat-free milk for 10 minutes. Next, I add all the wet ingredients to the milk mixture. Then, I mixed the dry mixtures into my mixer and poured the milk mixture and mixed using the paddle attachment. Next, I used the hook attachment and ‘kneed’ for 4 minutes. Took out the dough and hand-kneed with a little flour and placed in an oiled bowl and let rise for 1 hour. Punch down and shaped into 12 balls. Placed the 12 pieces into a 13x9 glass pan and let rise for another hour. Baked at the recommended, 25 minutes at 350 degrees. This bread was moist and tender. It tasted great with or without butter. The left-over bread was stored in the refrigerator, wrapped in aluminum foil and then in plastic wrap. The next day, it was still moist and tender and I didn’t even have to toast or heat it. I will make again and again! DH couldn’t believe it was wheat bread!
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5 users found this review helpful

Spaghetti With Red Clam Sauce

Reviewed: May 21, 2008
I substituted the can of crushed tomatoes for 1 jar of prepared spaghetti sauce and the can of diced tomatoes for a can of stewed Italian tomatoes. I also omitted the oregano and crushed red pepper flakes for personal preference. Outside of these modifications, I made the recipes as written and the sauce was fabulous. I read from other reviewers that the sauce was runny, so I simmered the clam juice with the sauce for 30 minutes and then add the clams for the last 5 minutes. The recipe made enough sauce for 2 pounds of spaghetti. I considered freezing the ½ of the sauce for later use, but unexpected visitors came for lunch and I was happy to be able to feed everyone and there were no leftovers! This recipe is a keeper. Thank you for sharing!
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3 users found this review helpful

Homemade Bagels

Reviewed: Apr. 29, 2008
This was my first batch of bagels. When I dropped them into the boiling water, they immediately floated up, so I didn't know how long should they stay in the water. I let them sit in the water until they increased by about 50%, then flipped them and then placed them on the greased backing sheet. We had them for breakfast and they tasted like crispy homemade bread toast (which is good) but not like bagels. Maybe if I add stuff, like flavorings like onion/garlic powder or cinnamon & raison, it would taste more like a bagel? I will make again.
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32 users found this review helpful

Winter Squash Rolls

Reviewed: Apr. 28, 2008
I made this exactly as written (except I substitue the shortening for 'Smart Blend' and used homemade baby-food squash puree for the winter squash). The dough was too sticky for kneading, after incorporating the 6 cups of flour. This could be the result of using baby-food squash, which is very smooth and have a high water content. I ended up adding an additional cup of flour so that the dough was workable. I also did not use a mixed as described in the instructions. I used a pastry blender to incorp the 'butter' and squash into the flour, then mixed all liquids together and add to the flour mixture using a wooden spoon. The result was very soft, delicious rolls. There was no squash flavor, which DH expected. This is a great recipe for people who are allergic to eggs. Thank you for sharing!!
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2 users found this review helpful

Biscotti

Reviewed: Jan. 2, 2008
The first time I made these biscottis, I accidentially used 3 cups of flour. They came out GREAT! My next batch, I included the forgotten 1/4 cup of flour and they became OK (not so good as the first batch). So, I recommend try using less flour. I've made these for Christmas presents for my 21mo daycare friends. Some parents told me that they ate them all before their kids could get a bite. This recipe is a keeper. Thank you for sharing!
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2 users found this review helpful

Amaretto

Reviewed: Jan. 2, 2008
I would give this a 5 stars if it indicated DARK brown sugar. I made this with what I had on hand (light brown sugar) and it was OK. Next time I will wait for the dark brown sugar before making again.
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4 users found this review helpful

Creamy Caramel Flan

Reviewed: Jan. 2, 2008
I would rate this 3.5 stars. I followed the advise of other reviewers and did not use the caramel directions. Instead, I had a copy of Dec07 Gourmet which featured a Coconut Flan and used their instructions (1 cup white sugar and 1/4 cup water). I followed the rest of recipe for the flan except substitued the vanilla extract with 3 Tbs of spiced rum. The flan was very rich and dense, similar to a light cheese cake. I'm not sure if I would make again but everyone enjoyed it.
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1 user found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 8, 2007
These were really good!! Very chewy. I would give it 5 stars but I made changes as suggested by others. I replaced the spices (except ginger) with 2 tsp pumpkin pie spice, increased the flour to 3 cups, and refrigerated over night. It was easy to roll out between 2 floured sheets of wax paper. Baked for 8 minutes.
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4 users found this review helpful

Mock Chicken Fried Steak

Reviewed: Dec. 7, 2007
I made this last night and it taste just like chicken fried steak (without the gravy). I used 97% lean ground beef and it came out over-done and dried up but this is due to my cooking abitlities and not to the recipe. Maybe using more fatty beef will make a difference?
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3 users found this review helpful

Pork Chops and Scalloped Potatoes

Reviewed: Nov. 16, 2007
Pork was overdone and tough. I doubled the gravy as another reviewer suggested and hoped that would cover up the pork so that it wouldn't dry up. I also baked the potatoes first and then added the pork later, but it was still dried-up and tough. The flavor was great, so I plan to make again and experiment techniques on how to have tender pork chops.
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1 user found this review helpful

Chicken Hurry

Reviewed: Nov. 16, 2007
This is a quick and easy recipe (and easy to clean-up) but it was too 'blah'. The chicken had no flavor as the sauce stuck to the skin. Will not make again.
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2 users found this review helpful

Chicken Breasts Pierre

Reviewed: Nov. 8, 2007
This recipe was a surprise. I made it because I liked the name and I had all the ingredients at home. The surprise was that my really picky 6yo loves it. I've made it 3x and the family celebrates when I announce this is for dinner. My 10yo niece was over for dinner one evening and later asked her mom to make it at her house. She thought the it was fish because the meat was so tender so she calls this dish 'Chicken Mystery'. She said it tastes like pizza but I think it's more like a tangy BBQ. Thank you for submitting this recipe.
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1 user found this review helpful

Steak Pie

Reviewed: Nov. 8, 2007
This is a nice recipe when you're tired of the regular tomatoe based beef stews. I've made this 2x. The first version was exactly as written and the beef was still tough but the flavor was good. The second version, the beef was stewed for 1 hour (instead of 20-30min) and included 8 oz of mushrooms and 1 potatoe and excluded the egg wash. Excellent with these changes!!
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3 users found this review helpful

Creme Brulee French Toast

Reviewed: Oct. 30, 2007
The result was too soggy. Will not make again.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 24, 2007
Made this in the morning and gave some to my son's daycare provider. She was really impressed and said I could sell them to a bakery and asked for the recipe. I like them, too. I only had 2 bananas and the recipe still came out fine. I thought it was a little sweet, but DCP said it was just right.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 24, 2007
I really like that the banana bread was not too sweet and the texture was just right. It uses up a lot of bananas, so it is good when you happen to have lots of rotting bananas in the pantry. This is a keeper!
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1 user found this review helpful

Displaying results 1-20 (of 31) reviews
 
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