vlin28 Recipe Reviews (Pg. 1) - Allrecipes.com (10217492)

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Japanese Green Tea Petits Fours

Reviewed: Aug. 12, 2009
I've made this with two different brands of matcha powder and found that the one that was from Japan was the superior one and made a huge difference in the taste of the cake. It had a nuttier taste to it and had a softer undertone, whereas the other brand was a bit bitter. It is a nice sponge-cake type texture. I paired it with buttercream that I added matcha powder to (about 1 tbsp powder per 2 cups buttercream) and it was a nice compliment. I didn't bake at 450 though - just 350 for about 20 mins. I would make this again.
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12 users found this review helpful

Coconut Shrimp I

Reviewed: Jan. 13, 2009
Very easy to make. My hubby and 3-1/2 year old son wolfed these down so it's definitely a keeper. Personally, I'm not a big fan of coconut but even for me they were delish. The dipping sauce I used since I didn't have orange marmalade, was 1/2 cup plum sauce w/ a generous squeeze of dijon mustard & 1 tsp horseradish and it complimented the dish nicely - I think any sweet thick sauce/jam/marmalade would work. Definitely try out this recipe especially if you have "little men" in the house who are finicky eaters.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 27, 2008
Yummy flavour but definitely a decadent "treat" for special occassions only as it was quite filling and rich!! Made this for Christmas Brunch and actually overbaked them since I had cut out 21 rolls instead of 12 (duhhh - but it was late & I was tired) and did not realize my error until they had already baked for 15 mins. This made them hard around the edges so to remedy this, I sprinkled some water on the buns with my finger tips and put them in the microwave covered for 1 minute. This also works for warming rolls straight from the fridge (30 secs/roll - add 10 secs for each additional roll). I found the frosting to be a bit pasty, not smooth like what you get from Cinnabon so I added a touch of milk and that helped.
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2 users found this review helpful

Extreme Chocolate Cake

Reviewed: Feb. 26, 2008
I was a bit disappointed in the taste of this cake but one thing for sure, it came out nice and moist and rich in colour. For some reason, I didn't find the taste to be very chocolatey. It seemed a bit bland but maybe it's because I didn't use Hershey's cocoa powder (although what I did use - Fry's - is supposed to be a premium cocoa powder...). Also, I have never made cake with vegetable oil before, but this one definitely had a distinctive taste and aroma that could only be described as odd which I'm sure was due to the oil. I don't think I will make this again and if I do, it will be with many changes - butter instead of vegetable oil, 1/2 coffee 1/2 water, 1/2 brown sugar 1/2 white.
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3 users found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Feb. 25, 2008
I was a bit disappointed in the taste of this cake but one thing for sure, it came out nice and moist and rich in colour. For some reason, I didn't find the taste to be very chocolatey. It seemed a bit bland but maybe it's because I didn't use Hershey's cocoa powder (although what I did use - Fry's - is supposed to be a premium cocoa powder...). Also, I have never made cake with vegetable oil before, but this one definitely had a distinctive taste and aroma that could only be described as odd which I'm sure was due to the oil. I don't think I will make this again and if I do, it will be with many changes - butter instead of vegetable oil, 1/2 coffee 1/2 water, 1/2 brown sugar 1/2 white.
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2 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Feb. 9, 2008
A good base risotto recipe. My husband is not a big fan of risotto since he finds it very rich and starchy so he found this only OK. I on the other hand, like it a lot and this is on par with other good risotto recipes I've made. It is time consuming but well worth the elbow grease needed to make a good creamy risotto.
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1 user found this review helpful

Chicken Marsala

Reviewed: Feb. 6, 2008
Served this at a family dinner for 10 last night. = It was surprisingly simple to make and did not require a huge amount of ingredients (most of it I already had on hand). It got rave reviews from everyone - even my 7 year old nephew and my 2 1/2 year old son. I didn't have a chance to test it out before serving it to family (which I normally try to do) so was delighted that everyone loved it. I give it only 4 stars though because although a wonderful dish, I've had better Chicken Marsala (at a fine Italian restaurant of course).
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Grandma's Sour Cream Pound Cake

Reviewed: Feb. 6, 2008
I've been baking for almost 3 years and of the many pound cake recipes I've tried, this is by far my family's favourite. My husband says it's possibly the best cake I've ever made. My sister-in-law says she likes it the best. The sour cream made it moist yet kept it light and not too dense. The only thing I might try different next time is to use 2 1/2 cups sugar instead since I personally found it a tad bit too sweet. Overall a wonderful pound cake that is a keeper and a new family favourite.
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1 user found this review helpful

Chicken Tetrazzini IV

Reviewed: Feb. 6, 2008
This recipe was convenient in that I already had all the ingredients on hand. It is easy to prepare and has a delightful flavour. I added diced black forest ham to the recipe which added a layer of flavour. And like others I used fresh mushroom since I had them handy and some cooking wine instead of sherry. Other than that I followed the recipe exactly. One thing I forgot do was break up the pasta which made it a bit difficult when mixing it with the sauce. Will make sure to do it next time AND make extra sauce.
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2 users found this review helpful

A Firefighter's Meatloaf

Reviewed: Jan. 22, 2008
My husband says out of the 3-4 recipes I've tried for meatloaf, he likes this one the best. I personally liked the salsa in it however my 2 1/2 year old did not each much probably BECAUSE of it even though I served it with gravy...and he's normally a good eater. I'll try it again and see if he changes his mind but if not, I don't think I'll use this recipe again. If so, next time I'll used less salsa and add an egg to help hold it together. Also, I found that 60 + 15 was not long enough in the oven. Other meatloaf recipes I've used say to cook to internal temp of 160. I had it at 400 to begin since I was pressed for time and it still took me the same amount of time with the last 10 @ 450.
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2 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Jan. 6, 2008
ALMOST PERFECT!! This is a wonderful recipe for a creamy smooth flavourful mashed potato dish. I liked the addition of the cheese which elevated this from a plain old side dish to a wonderful accompainment to any gourmet meal. I roasted the garlic wrapped in foil at 400 for 30 minutes since I was already roasting squash for another meal. Roasting made the garlic flavour more subtle without the bite you get from raw. I ended up having to use swiss cheese since I couldn't find romano but this did not seem to detract from the recipe. I did find it a tad bit salty but this could be due to a miscalculation when reducing the recipe measurements. Nonetheless I will use less salt next time. Other than that, it's a definite keeper.
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Dec. 21, 2007
YUM - this was very tasty. I liked the combination of the Swiss cheese and the wine sauce. My 2 1/2 year old kept going "yum yum yum" as he ate it and my hubby said it was comfort food with a gourmet touch. I used homo milk with extra cornstarch as I did not have whipping cream and it was still delish. The only suggestions I have would be to strain the sauce before serving as there were bits of cheese and fried breading that made it lumpy and to use tongs or tweezers to help get the toothpicks out. It was easier to prepare than I had thought...the instructions were very detailed which helped in the ease.
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1 user found this review helpful

Baked Ziti I

Reviewed: Dec. 15, 2007
This is a great base recipe. I actually originally tried it a year ago but not having sour cream on hand, had omitted that and was not wowed. I tweaked the recipe and created a version that I preferred but that still did not have the sour cream. After seeing it on a Top 20 list and reading the reviews, I thought I'd try it using the sour cream. That was definitely the key - it adds a great zip to the flavours. I can now say I am wowed. Both my picky Hubby AND my finicky 2 1/2 year old gobbled it up. The version I made though used my original alterations WITH the addition of the sour cream. I added a few spices to the ground beef mixture - 3 tsp minced garlic, 1 tsp ground black pepper, 1/4 cup fresh chopped parsley, 2 tsp dried basil, 1/2 tsp grilled steak seasoning and 1 tsp mixed vegetable seasoning. I also use double the mozzarella instead of provolone, grated marble cheese instead of parmesan and 26 oz tomato sauce and 13 oz spaghetti sauce (rather than 2 jars spag). The only thing I would change the next time, would be to use light sour cream...the richness made me worry about calories!!
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Sukhothai Pad Thai

Reviewed: Dec. 13, 2007
This recipe was better than ok but not quite "the Best" I've ever had. It has great flavour, but it's just not quite what I've had in restaurants. I find restaurant ones superior in taste and in texture. It does have an authentic flavour though due to the tamarind pulp so I recommend you take the time to find it. My hubby liked it a lot so I will be making it again. Some tips I have for others after trying this recipe for the first time is 1/ to start soaking the rice noodle right away so it has time to soften while you do the other prep/cooking steps; 2/ to soak the rice noodle in HOT tap water to help to speed up the softening process (would have taken too long in cold water); 3/ to strain the Pad Thai sauce before adding to wok as the tamarind I used had fiber and seeds in it; 4/ to add the bean sprouts just after incorporating the Pad Thai sauce as it does need to wilt down a bit (and it helps prevent salmonella poisoning); and 5/ to use "DRIED" tofu which is different than firm tofu - it holds up much better and makes it more authentic. Changes I made: 1/ added some siracha to add spiciness (what's a Pad Thai without the heat?) 2/ left out most of the chives - just used a little as garnish and for colour and 3/ left out most of the peanuts (I added peanuts to a small amount first to test and preferred it without). Having said all that it was still enjoyable and different than what I normally make so it will be something I make again.
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1 user found this review helpful

Chicken In Basil Cream

Reviewed: Dec. 11, 2007
I had left-over basil from another meal so I searched for basil recipes and found this one. I actually used sun-dried tomatoes instead of pimentos since that's all I had. I also did not have whipping cream so used milk with cornstarch which I've done before. I used dried grated Parmesan cheese (the kind you usually find in shakers at pizza places or chain Italian restaurants) which is all I had on hand. I served it over plain jasmine rice. My husband liked the dish a lot. The dried Parmesan kind of left the sauce a bit gritty for me. I think that next time I'll use FRESH Parmesan and grate it myself. Overall it had a wonderfully fresh taste and it's still a keeper (especially since hubby liked it!!).
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3 users found this review helpful

Basil Cream Chicken

Reviewed: Dec. 9, 2007
The flavour of this dish was fresh and different. Hubby enjoyed it and says it's a keeper. However, one thing about it does bother me. I've made this twice now and each time, the sauce comes out a bit gritty. The first time I made this, I used dried grated Parmesan instead of fresh (like those you find in shakers at pizza places) so I thought this was why. However, this second time, I used fresh Parmesan and even had it on higher heat to help melt it in the sauce. It was still gritty. I think it's from the left-over breading. Next time, I'll try and remove most of it before moving on with making the sauce.
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Double Tomato Bruschetta

Reviewed: Dec. 8, 2007
This is an AMAZING recipe. Do not pass it up...it is restaurant quality. I normally do not like sun-dried tomatoes but it really does add flavour to an otherwise typical recipe without being overpowering. It is the "secret" ingredient that sets this recipe apart from all the others. I finely chopped the sun-dried tomatoes to ensure they were evenly distributed in the mixture. I accidentally used more garlic than the recipe calls for and it still tasted heavenly. Wonderful and delicious - I will add it to my regular rotation.
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Butternut Squash Soup

Reviewed: Dec. 3, 2007
My sister-in-law made butternut squash soup a few years ago for the holidays and I loved it so much I asked for the recipe. She conveniently kept "forgetting" to give it to me so I searched on-line for recipes. I tried a few over the years and there was always "something" missing - they all tasted good but not quite GREAT. She made it again last month and that time I noted the flavours. I thought the missing ingredient was possibly some kind of cheese so when I found this recipe calling for cream cheese, I thought I'd give it a try. BINGO, I'd found the missing ingredient!! I basically combined my previous favourite recipe I'd found along with this one to come up with my final product. I roasted the butternut squash; left out the marjoram (didn't have any); used only half the cream cheese; and added 1/2 head of garlic, a medium carrot and a stalk of celery for added depth of flavour. I have to say, it turned out even better than hers!
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4 users found this review helpful

 
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