danucal Recipe Reviews (Pg. 1) - Allrecipes.com (10327070)

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Creamy Au Gratin Potatoes

Reviewed: Aug. 1, 2007
I really enjoyed these potatoes. I decided to follow the modifications some previous reviewers used by sauteeing the onions with a little garlic before adding them to the casserole. Wow! The aroma and the flavor this simple step added was well worth the little bit of extra time. I also added 1/2 cup parmesan, and cayenne pepper in the cheese sauce for a little heat. Make sure your pan is high sided enough or the filling will leak and fill your kitchen with smoke. Also, if you're using an aluminum foil pan, it's good to seal the bottom well with some aluminum foil, that way no filling will leak out of the bottom, and if it does it will be caught in the foil wrapper. Another good tip is to place your potato slices in a bowl of cold water until you're ready to layer them so that they don't oxidize before you're ready to use them (just drain them into a colander when you're ready). Thanks for this recipe, I use it all the time now.
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25 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Jun. 28, 2007
Please, please make this bread! You won't be sorry! I even messed up the bread at first, and was able to fix it (using techniques that would make seasoned bakers shed a tear or two), and it still came out fabulous. Since I didn't want anything too sweet, I opted out of the honey topping, but even without it the flavor of the fresh warm loaf straight out of the oven put a smile on my face. I also added a bit more flour, probably 3/4 cup. This is going to be another staple bread in my house!
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3 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: May 9, 2007
I was spooked by some of the reviews on this recipe so I tried a couple of the suggestions: Subbing oil for the shortening, upping the milk and sugar, and I added some lemon juice for lemon cake...It could have been me, but this was just okay. I'm used to homemade cakes, so I know the flavor is different than the box, and that's a good thing. It came out dense, and tasting like a very sweet bread. Both the texture and flavor were off. Not cake-like. I'm probably not going to be experimenting with this recipe for awhile, but when I do, I'll try cake flour instead of all-purpose. Any other suggestions would be welcome, thanks.
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1 user found this review helpful

French Bread Rolls to Die For

Reviewed: May 8, 2007
Yummm..These just came out of the oven piping hot. I split one, and spread it with melted butter: I'm on cloud nine! They have a light, yet substantial texture. The flavor is delicate, with a hint of sweetness in the backround. The crust is crisp, but those who like theirs thick will have to follow some of the modifications for chewy, crusty crust in the other reviews. I used all-purpose flour, since I don't have bread flour on hand, and after reading reviews saying these rolls were bland,**I added 1 1/2 tsp of honey** to the sugar and yeast when proofing it. I found that I didn't need to add as much flour as was called for in the recipe, but that could be because I used all-purpose. I used 3 cups, and then as much as was needed to keep from sticking when I kneaded it. **I let it rise on the top of the preheating stove, away from the heat of the vents**, and it worked well. After I deflated it, I kneaded it in the bowl for a few minutes, then divided it into 8 rolls and covered them with the same oiled plastic wrap I used to cover the dough for the first rise. **I had preheated the stove to 375 degrees, instead of the suggested 400, because it gave me more control on the darkness of the bread**. I brushed them with melted butter, and they baked for 18 minutes until they were a lovely golden brown. I will definitely make this again, and will pass on the recipe. Thank you, Jo!
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323 users found this review helpful

Banana Oat Muffins

Reviewed: May 8, 2007
I made these a few days ago and I was skeptical when I first pulled them out of the oven. They seemed a little too dry, and fluffier than I like my muffins. But when I let them cool down, they were really good! The flavor was unique because of the rolled oats. And the texture was slightly chewy, and became nice and moist after cooling a bit. Great breakfast muffin! Hearty enough to be eaten alone, or if you're really hungry, served along with eggs, juice, fruit and the rest of your morning spread.
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Amish White Bread

Reviewed: May 2, 2007
This bread is perfection. Better than bakery bread, it's slightly chewy, a little sweet, and just dense enough to be used in a wide variety of recipes. I made half into a loaf of bread, and the other half into 8 medium sized rolls. I used all-purpose flour with a mix of raw sugar (about 1/3 cup) and brown sugar (1/3 cup) with a tsp of honey, and suprisingly the sweetness is very subdued. It just tastes like an expertly made bread, which is amazing for a novice bread baker like myself. The crust is perfectly browned, and my house still smells amazing many hours after the baking is done. A forgiving dough, which allows for minor alterations, while still producing excellent flavor and texture? I'm sold! This is now the standard white bread in my house. Thank you so much!
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Classic Whole Wheat Bread

Reviewed: Apr. 30, 2007
I wasn't impressed with this recipe. It wasn't bad, but it really wasn't good either. It needs too many modifications for me to reccomend it to anyone else. I added 2 tbs of honey, just as some past reviewers suggested, and that helped the flavor some, but it was bland for the most part. I did decide to make just one loaf, and it rose really well even after I deflated it. But when I baked it at 400 degrees, it nearly burnt the loaf. It was dry inside, and had very little flavor. I'll probably use it for french toast, but I wouldn't try making sandwiches with it.
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3 users found this review helpful

 
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