BatikWindmillTurban Recipe Reviews (Pg. 2) - Allrecipes.com (10256610)

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Angie's Perfect Dinner Rolls

Reviewed: Dec. 22, 2010
Not bad, a bit too dense for me, didnt rise enough and I followed directions exactly
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5 users found this review helpful

Bread and Celery Stuffing

Reviewed: Dec. 10, 2010
I added cranberries as per a previous reviewer's suggestion. This was good. I also cut a large carrot up very small, boiled them, and added it. It brought color and taste. I used Pepperidge Farm white bread cut up and toasted. I would definitely make it this way again.
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3 users found this review helpful

Fish in Foil

Reviewed: Dec. 10, 2010
Granted you dont get that nice pan-seared crust but you can't have it all! Pan frying makes me worry whether the middle is cooked enough.....the steaming the foil causes lets me know the whole thing cooked evenly, and it looks that way too. Plus, less smell! This will be my method with salmon from now on.
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6 users found this review helpful
Photo by BatikWindmillTurban

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 7, 2010
The buck stops here! It doesnt go flat, which means it retains the gooey inside while still having a slightly crunchy outside. Mine came out looking "crumby" (in the good sense). The dough was rather stiff, but this is what makes it hold its shape. I was about to use a ghirardelli recipe for cc cookies but it called for 2 sticks of butter whereas this called for 1 and a half. I think that makes it spread out less. This will be my recipe from now on.
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1 user found this review helpful

Cornmeal Coating

Reviewed: Nov. 21, 2010
The key is to dip in coating, then egg, then coating again.
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46 users found this review helpful

Shepherd's Pie VI

Reviewed: Nov. 18, 2010
Good. Not fancy, but what do you expect? Peeling, boiling, and layering is about all there is to it. I like this because you get almost your whole meal in 1-2 scoops of this. Furthermore, the boiling method doesnt dirty the pans, just a quick wash and rinse. Now if you can simmer the ground beef in something that is oven-ready (like a dutch oven) you can cut down on one more pan (the one for the ground beef) and just serve from the dutch oven. Just a thought if youre like me and HATE doing dishes.
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1 user found this review helpful

Pasta Pomodoro

Reviewed: Nov. 15, 2010
Simple but good. Used red onions, a bouillon cube, and diced tomatoes. It'd be a nice accompaniment to fish. This recipe introduced me to my first purchase of balsamic vinegar--not bad.
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0 users found this review helpful

Focaccia Bread

Reviewed: Nov. 1, 2010
I subbed 1/2 c whole wheat flour. I felt it was too dense, and I wished the inside had more airpockets. It's not bad, but needs a few changes. Maybe real garlic clove/herbs? Maybe melted butter instead of oil? If you make this, add the cheese a few minutes before removing it from the oven, or your cheese will burn.
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Good Old Fashioned Pancakes

Reviewed: Nov. 1, 2010
Lightest, fluffiest pancakes I've ever had. I think it's all the baking powder, so don't cut it down. I only subbed 1/4 c wheat flour, everything else according to recipe. Plop some blueberries in before you flip (or strawberries--trust me on this one). Yum-E.
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Alfredo Sauce

Reviewed: Oct. 30, 2010
I used half and half, maybe that's why it wasnt as creamy as I would have liked. Be sure to double this, because I didnt notice until it was too late that this was for only 2 servings so then I went back and made another batch.
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1 user found this review helpful

Red Lentil Curry

Reviewed: Oct. 28, 2010
This recipe got me closer to what Im seeking in a daal recipe. I added peas and diced sweet potato to this. The sweet potato was a nice addition. Make sure you buy the orange-flesh ones.
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2 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Oct. 28, 2010
I used diced red onion instead of yellow onion, I thought it was flavorful that way. I only added 1 tsp each of the spices. Panko crumbs might be good here. It was kind of mushy, I sprinkled each side with cornmeal before frying. Freezing it for a while helped it keeps its shape better. I wonder if using smoke flavoring would make it taste more burger-like? Don't think I will make again. Although it doesn't taste bad, it tastes like black beans (duh...), and if you're not vegetarian you might as well have the real thing and search for another vegetarian recipe if youre looking to eat less meat.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 22, 2010
Great. I decreased to 2 c. sugar, half brown half white. I added raisins to the mix, subbed 1 c. whole wheat flour for some of the all purpose flour, and sprinkled with chopped walnuts before baking. I wish there was a teeny bit more pumpkin flavor, maybe I'll add a bit more pumpkin next time
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1 user found this review helpful
Photo by BatikWindmillTurban

Lebanese Chicken and Potatoes

Reviewed: Oct. 22, 2010
Simple. Tasty. Healthy. Can't ask for more. I added herbes de provence (thyme, parsley, etc) and marinated before baking.
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2 users found this review helpful
Photo by BatikWindmillTurban

Buttermilk Wheat Bread

Reviewed: Oct. 16, 2010
WOW! Soft. Moist. The little bit of wheat flour made a big difference in making the bread a little more tasty. I increased the yeast and sugar as others said. I kneaded it for 10 minutes, mainly using oil on my hands. I only needed a bit of flour on the surface towards the end of my kneading. I let it rise covered in a warmed oven until my 2 fingers pushed into the top left an indentation. I dont have a loaf pan so I decided to make a freeform loaf. So I pushed the bread with my finger tips into a big rectangle, letting the air out ("punching" dough is not literal). I rolled it like an egg roll, put it seam side down in a lightly oiled pyrex, and I put it back in the residual heat in the oven for a half hour. I took it out, cut slits on top, brushed with milk, and baked it at 350 until the top was lightly browned. Next time I would put cornmeal on the bottom or oil it more than I did. I buttered it when it was finished to keep the crust soft, but next time I wont because the slight crust on the bottom was so good. Im proud of my work-this is what allrecipes is about! I just had pb & j....and I am looking for an excuse to have another slice. :) 11/1/10: I am still making this. Recently I used the yeast specified in the recipe. It didnt rise much after I shaped it into a ball, so I flattened it and let it rise an additional time before shaping it for the third rise. It actually came our better this way (original yeast amount, extra rise in between). Check b4 and after photos.
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Shish Tawook Marinated Chicken

Reviewed: Oct. 16, 2010
I'm grateful to the people of South Asia for getting the idea to marinate yogurt in chicken. It always flawlessly tenderizes the chicken while removing the raw chicken smell. The chicken by itself is good but not great without the accompanying sauce. I think some more "hot" could be added to the spices in the marinade. But this is good.
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2 users found this review helpful

Mini Cheesecakes I

Reviewed: Oct. 13, 2010
I made these years ago and I guess I forgot to review them but I still remember the taste! These were dense with a real cream cheese taste. I tried a recipe used condensed milk; it gave it a gelatinous texture that just masked the cream cheese taste. This is better. Forgo condensed milk, etc.
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1 user found this review helpful

MMMMM... Brownies

Reviewed: Oct. 13, 2010
This was good, I subbed dark chocolate chips (ghirardelli=splurge) for the health benefits and deeper taste. Nice little crust on top.
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Chicken Tikka Masala

Reviewed: Oct. 13, 2010
This was SO good. I have a feeling my husband will be requesting this a lot, so although I'm usually all for the full-fat stuff, next time I will sub half and half for the cream to cut calories. My husband said, "I guess we dont have to go to [his favorite Indian restaurant] for this anymore." SCORE!
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Photo by BatikWindmillTurban

Meatball Cookies

Reviewed: Oct. 13, 2010
These were in my grandma's recipe box which I didn't have with me after my move. I was glad I found it here. I added chocolate chips and raisins which was in my grandma's recipe. The combo of spices is what adds sophistication to this cookie. I rolled half the batch in the chocolate glaze and half in confectioner's sugar (also in grandma's recipe). Now that I think of it, you can put half and half on one cookie and make it really fancy! This chocolate glaze is simple and can be applied to other cookies.
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8 users found this review helpful

Displaying results 21-40 (of 51) reviews
 
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