xiaocupcake Recipe Reviews (Pg. 2) - Allrecipes.com (10310795)

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Double-Delight Peanut Butter Cookies

Reviewed: Apr. 30, 2009
These are pretty good, but not excellent. Interesting idea, good for a peanut butter craving, but it's just a little too much all at once.
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1 user found this review helpful

Remoulade Sauce a la New Orleans

Reviewed: Feb. 25, 2009
Not hot enough! This recipe needs some horseradish, so add some hot mustard or some straight up horseradish. It was wonderful, other than that. I used it at my Mardi Gras party by making a pretty tray full of peeled, boiled shrimp, and dumped the sauce on top, garnished with some olives and tomatoes, and let the good times roll. Yum.
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1 user found this review helpful

Avocado Feta Salsa

Reviewed: Feb. 25, 2009
Pretty good, but add more lemon juice because it turns brown pretty fast. I added a mango, and it was a perfect contrast.
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1 user found this review helpful

Soft Oatmeal Cookies

Reviewed: Jan. 19, 2009
All the goodness of oatmeal in a chewy, marvelous little cookie. Absolutely wonderful!
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0 users found this review helpful

Buttery Cranberry Pie

Reviewed: Jan. 8, 2009
Too soupy. Nice flavor contrast though. I added more cornstarch and try as I might it just didn't work out.
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0 users found this review helpful

Gyoza

Reviewed: Jan. 8, 2009
This recipe is good on its own. To escalate it to greatness means adding a few ingredients. I tried the filling before wrapping it up and it was so completely bland - not at all like the wonderful gyoza I had in Tokyo. So I added chopped fresh ginger, soy sauce, teriyaki sauce, and chopped fresh spinach as well as green onions. Then it tasted more authentic. Because the recipe is quite time consuming, it's much easier to make a big batch (triple or even quadruple) and sit around with friends or family and fold up dumplings together to freeze. I do that during the breaks and then during the semester and I can pull out delicious, home made food from my freezer. Yum.
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Sangria Barcelona Style

Reviewed: Dec. 22, 2008
The drink is good, but it could be made much, much more simply (and less expensively!) I went to cooking school in Spain and only used brandy and wine as the liquors. Add only enough brandy to cover the fruit mixture, then fill the pitcher halfway up with the other sodas, then fill it the rest of the way up with wine. Our teacher told us to use cheap red table wine because the complexity of the wine won't come out in a cocktail anyway - so save a few dollars there. It's also really nice to vary the fruit: try mango, blueberry, or kiwi next time. Omit the lemon - I've never heard of that in Sangria - and go for something more flavorful that you'll actually enjoy finding at the bottom of your glass.
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186 users found this review helpful

Niki's Famous Crawfish Dip

Reviewed: Dec. 22, 2008
This is my new favorite dip - and it's homemade! It's exceptional. I added a bay leaf (and took it out before serving), and some Louisiana Hot sauce as well as red pepper flakes to give it a more cajun zing. This dip is by far better when it's hot. When it is cold or room temperature it tastes faintly like a pate, which I am not at all fond of. Warm that sucker up in the oven if you're not serving it immediately (or in the extremely unlikely event that there are leftovers!). *Makes an EXCELLENT hot salad dressing on top of a simple bed of mixed greens or wedge with avocado, cucumber, tomato, olives, and capers. The texture is perfect when it is just finished being cooked and hasn't set quite yet to pour over a salad for a unique cajun touch!
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9 users found this review helpful

Buckeye Balls II

Reviewed: Dec. 22, 2008
These are really wonderful! Remember to make them small - the first time I made them they were too big and the wonderful thing about these is that you are supposed to be able to just pop one in to your mouth - no biting it all up. I learned that lesson! Also, I had to add more melted butter and peanut butter to get the right consistency. The recipe as is was too dry and powdery. Otherwise, delightful!
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Shrimp and Crab Bisque

Reviewed: Nov. 17, 2008
This is pretty good on its own, but as the other reviewers have said, stick to just shrimp or just crab. I prefer shrimp because you can get the ready-cooked frozen shrimp and make the dish very quickly. Additionally, try adding pumpkin. One entire can of pumpkin. It is the same consistency and just adds complex flavor. I use corn in all bisques I make because it also works well. Furthermore, I use coconut milk instead of heavy cream because it is much healthier and has a nutty, rich flavor. Try these ideas next time!
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2 users found this review helpful

Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Nov. 17, 2008
Wonderful dish. The contrast between the salty, meaty pork and pecans with the sweet autumn pumpkin butter was fantastic. Try it without sugar; it really isn't necessary. I've made this dish for my very picky boyfriend who is "morally opposed" to eating "meat with sweet" as he says, and he loved it anyway.
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3 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Jun. 25, 2007
These are the best madeleines I have ever made. This was the pastry that Marcel Proust enjoyed for inspiration - and it seems to have worked for him! The only problem with the recipe is that it yields so few of the cookies. I doubled the recipe last time and I only made about 16 servings. My madeleine pan is a little bit larger, but still, the cookies were gone in less than fifteen minutes. Usually a good thing, but I had wanted to enjoy a couple later. I added a touch of honey and I thought it turned out to be phenomenal. Good luck and thanks for the recipe!
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80 users found this review helpful

The Best Pavlova

Reviewed: May 28, 2007
Wonderful! However, maybe it is just me, but mine doesn't come out snow white, it's more of a golden brown. I don't know if I should leave it in for less time or just embrace the tan. Also, Pavlova is a New Zealand dessert, not an Australian one. Named after the ballerina, as said below, because she wanted a light, satisfying dessert as graceful as she. Because it is from New Zealand, use kiwis as well as strawberries for a hint of irony and a perfect flavor combination. I also use blackberries.
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28 users found this review helpful

Sweet Potato Potato Salad

Reviewed: May 27, 2007
This is the best potato salad I have ever made. Running late once again for a dinner party, I ended up serving it warm. I apologized to my guests, but they loved it! So try this dish as a warm potato salad - the flavors come together so well.
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13 users found this review helpful

Displaying results 21-34 (of 34) reviews
 
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