Beeaditude Recipe Reviews (Pg. 1) - Allrecipes.com (10314299)

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Yorkshire Pudding

Reviewed: Dec. 27, 2007
I didn't use a casserole dish, instead I used a muffin tin and tripled the recipe and it was great! The puddings were crispy on the outside and stayed "puffed" even after I took them out of the oven. I didn't use the beef drippings though. I prefer the flavor of melted butter instead. All 12 of my Christmas dinner quests raved! I'll make these again and again. UPDATE: I made these again tonight only I used a mini-muffin tin. I liked the texture and size even better than the regular muffin size. Next time I will try adding Parmesan cheese to the batter to see how it tastes. So many possibilities. Another Update: Don't add Parmesan cheese .... it's too heavy for the batter and they wont rise.
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62 users found this review helpful

Easy Mini Quiches

Reviewed: Oct. 29, 2007
Very Fast and good recipe. Easy and flexible recipe. I used diced ham and swiss cheese ... or whatever is left in the fridge. Kids, Baby and Daddy love these. I will use this recipe for an afternoon tea party coming up. They can be served hot or room temperature.
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5 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 27, 2007
I tripled this recipe for Christmas dinner and it was fabulous. I left the watercress out and strained the shallots and bacon out of the gravy. I also only used half of what was called for the port wine and substituted more beef stock for the rest. My family doesn't like the strong alcohol flavor in some sauces. The entire dinner party of 12 loved this recipe. A+
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2 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Dec. 27, 2007
I use PLAIN yogurt instead of sour cream. Make sure it is plain,unsweetened yogurt though! It tastes delicious. I bake mine for 45-50 minutes though. Just until the center springs back when gentle pressure is applied using your finger. Any longer than that and you risk drying out the edges.
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5 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Feb. 10, 2008
I call this "Meat-Candy". It is so delicious! The only change I made to the original recipe is that I used half of the brown sugar that was called for. It just seemed like too much sugar. My way tasted great! The only thing that makes these taste better is dipping them in brown & spicy mustard. Yum! I disagree with some other reviewers ... don't be discouraged from trying this recipe; it's not that time consuming to prep.
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2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Dec. 8, 2008
STOP SEARCHING AND TRY THIS RECIPE!!!!I know this sounds like every other review but this IS THE BEST BISCUIT RECIPE. I have tried soooo many others. These come out fluffy, moist, and very flavorful! I did what a few others recommended and mixed the dry ingredients first, then the fats, then the milk in a food processor, keeping the ingredients super cold and let the dough rest over night wrapped in cling wrap. I used 3 tbsp of chilled shortening and 3 tbsp of chilled butter. The dough was sticky but I think that is what it supposed to be like. When it is chilled overnight it is less sticky and you can cut the biscuits out easier. I didn't roll it out. I patted it out with my hands carefully and dusted off the excess flour I used to keep it from sticking to the board or cutter. Handle the dough as little as possible for the best results. Do not omit the sugar as other did. I don't care for sweets, but these need the sugar to balance the flavors out. If you have ever had overly salty or baking-soda-tasting biscuits it is because you need the sugar. They are not sweet at all like a scone, just very balanced. I also brushed the tops with a little milk to give them a nice sheen. Oh yeah ... I used King Arthur Unbleached All-purpose flour. It does make a difference in the final result. Much lighter!
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3 users found this review helpful

Truck-Stop Buttermilk Pancakes

Reviewed: May 28, 2009
This is by far the best tasting pancake I have ever made. It holds up well enough to mix in blueberries. I didn't have buttermilk so I made a substitute. I know another reviewer had no luck without real buttermilk but mine was great. You mix 1 tablespoon of white vinegar in with just under 1 cup of milk. Let it stand for 5 minutes before using in this recipe. Delish!!! Thank you.
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3 users found this review helpful

Buttermilk Pancakes II

Reviewed: Aug. 7, 2007
This recipe was very good. I substituted plain yogurt for the buttermilk and added vanilla extract and chocolate chips for the kids. The batter was way to thick so I added a bit more milk than the recipe called for. Everyone loved this fluffy, airy pancake. Makes a lot of cakes, we had leftovers. This will be my default pancake for the weekends!
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2 users found this review helpful

Yummy Lasagna

Reviewed: Nov. 20, 2007
This lasagna was very tasty! My family really liked it. I added more sauce than the recipe called for. Next time I will increase the measurements for the ricotta cheese mixture because my husband and boys felt it needed more of the "cheese filling". I will be making this again and highly recommend this recipe. The pepperoni adds a lot of flavor.
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4 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Nov. 20, 2007
Nothing but rave reviews from family and friends on this recipe. I would have rated this cookie recipe with five stars but I had to add flour, vanilla extract and peanut butter as others suggested. I will be making these cookies for Christmas, that is how much these cookies are loved!
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1 user found this review helpful

Triple Berry Crisp

Reviewed: Jun. 10, 2009
This recipe could use one improvement, that would be more fruit. The ratio of fruit to crisp was not right. Next time I will use a few more cups of fruit. I used black berries, raspberries and strawberries. I liked that the finished product wasn't too sweet ... it was perfectly balanced with sweetness and tartness. I didn't have butter so I used "I Can't Believe It's Not Butter" baking sticks (basically margarine). It came out better than I thought even without the real butter. I will definitely make this again! Thx!
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3 users found this review helpful

Black Olive and Rosemary Focaccia

Reviewed: May 23, 2008
I was expecting a fluffy, thick focaccia. This was not that at all. It was tasty but not what I was hoping for. My kitchen is pretty cold so maybe it would have risen more in a warmer kitchen ... who knows? Thank you for the recipe but I'll keep searching.
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6 users found this review helpful

Beer Biscuits

Reviewed: Apr. 17, 2007
Fair. I bake a lot, used a convection oven and I followed the recipe exactly as described. The biscuits did not brown well. The bottoms were browned nicely but had the flavor and texture of a cracker. The inside was moist but not buttery and flaky. There was definitely a yeasty flavor from the beer (I used HARP LAGER). I was making biscuits and gravy so they were fine for that recipe but I wouldn't rely on them as a stand alone bread for breakfast or dinner. With butter they are a little better but still nothing to write home about. Probably won't try this recipe again. Skip the mess and pop open a can of Grands Biscuits instead. This is certainly not the recipe you want if you are looking for a "grandma's homemade biscuit".
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2 users found this review helpful

Bread Pudding II

Reviewed: Jul. 5, 2007
The texture was good but the flavor was bland. I used good bread and the finest ingredients ... I won't try this recipe again.
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5 users found this review helpful

 
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