This is a little late as I was waiting on some numbers to come in from Allrecipes.com before I posted my blog. Recently, I set out with some fellow AR'ers
to do a special event, where the goal in mind was....to make as many faceless(non-pictured) recipes on the website and put a "Tried and True" photo to the recipe. There's soo many recipes that go unnoticed without pictures.
I've been doing faceless recipes for some time. It's been a here a recipe, there a recipe...everywhere a recipe LOL. But never in bulk, in a short amount of time.
This experience was fun. And in 48 hours, 62 members of Allrecipes' community including myself, busted out with 333 faceless recipes. Amazing!
Baking Nana opened up a
February 2013 Faceless Frenzy board on
Pinterest and asked that each member could click "Pin-It" from each of their recipe photos to the board, as to keep track as best as possible. Now having said that,
each month Baking Nana is opening a new board for all those faceless recipes to be added to, from AR community and website but however, no plans as of yet on another Faceless Frenzy Extravaganza.
So I thought I'd share what I put faces too. With the good, the okay and the eww yucky! And I'm not shy about my opinions on recipes either, as well as the posting their links. Please don't take my
comments to be to overly rude, but rather tack-ful and earnest.
My family went to town on these!! I kid you not. I made a 2 batches. One as written with the cream cheese and 1 with the cream cheese with onion and chives......and lord almighty! my family
hovered the pan at the stove just after they cooled...they didn't make it any further. They were GONE. The overall texture was good, nice crunch from the onion and bread crumbs, I used Panko seasoned bread crumbs...we didn't feel that they needed anything
more. But our favorite way was with the cream cheese with the chives!!! Man it was good, I could not keep my fingers out of the mix!! It's a keeper!
The recipe was okay, I could eat it again. I think, #1: I'd refer to let the Brussels sprouts thaw instead of boiling them in water, they are pretty tender as it
is. #2: Cut the Brussels sprouts in half before mixing all the ingredients together, they were rather chunky in the recipe. #3: Mix the can soup, egg and 1/3 cup of bread crumbs together, because I saw that the egg thrown in, didn't incorporate very well and
got clot-ty in some areas of the dish. #4: mix the butter and Brussels sprouts together before adding to the soup mixture. And #5: more bread crumbs on top...like that crunch. However, as is, the recipe was fine. It tasted okay. I think with those improvements
for myself and my family, and some added pepper and little salt, the recipe will be improved better for our liking.
I hate to rate this poorly. But there is something wrong with this recipe. As much as I tried to make it work...didn't happen. I'm so sorry but, I made this not once,
but twice. Both times, the baking was way longer, then the directions stated. 1st cake, as well as the 2nd cake, both were still raw at 55 minutes in the center. 1st cake was in 65 minutes total. And I gave up at 50 minutes with the 2nd one. Part of what I
see is wrong, is that the batter is thin, not being able to float the ingredients evenly throughout the batter. The cranberries & the pecans, dropped to the bottom while baking, causing the bottom never to form and bake through. I made sure it wasn't the temp
in my oven, with an additional temp hanging on the rack...and both my oven and the thermometer were the same temp. The cakes just didn't work well. I feel that the pecans weighted down the cranberries, the pecans should have been chopped and a least 1/2 the
amount used. I was extremely disappointed both rounds. And what part of the cakes did bake, were over cooked and the cake fell apart with the bulkiness of nuts and berries. And possibly, to much oil.
I seriously liked this, I thought the dill was going to over power the dish, but it didn't...my family loves dill...So I was watching their reactions(mainly my self and my 3 daughters enjoyed this).
However, in this, I found that it was a tad oily from the mayo(use low-fat) and the mayo does come forth just in front of the dill. I'm thinking of adding a splash (tbsp) of milk to help bind the cheese better and reduce the mayo just a little. Possible down
to 3/4 cup. But over all, I really enjoyed the recipe and topped it on toasted french baguette rounds.
My girls totally loved this, I thought it was fine. Easy and quick. I did drain the liquid from the sweet potato can, even though it didn't say so in the recipe. I felt I needed to because it was
all liquid. However, I think I can improve on this recipe by adding a crumble mixture to the top and baking it in the oven. That would make this recipe rock and sing dozens of praises!
Totally excellent. I'd SO make this in a heart-beat again! It is on the thin side for us, but the flavor was really good. I'll be replacing the milk with heavy cream
the next go around. The recipe was very easy to follow, easy with the instructions and I didn't feel it was at all time consuming. Totally Totally a keeper!
Thanks mauigirl....for posting this so I could make it. It was quite wonderful, slightly rich without it being sweet. If that makes sense,my only part in the recipe
that stumped me, was whether or not, I should have or shouldn't have drained the pineapple. I didn't and it took an extremely long time to thicken...which I think I should have drained the pineapple. I ended up adding some cornstarch to help, and turned up
the heat just a little to speed things along. The pineapple topping is not sweet, so I added just a tsp of splenda to knock just a little of the tartness down, however, it was still wonderful. The cake was super moist and flavorful as well as the pineapple
topping...I will make again. And my kids like it too!!
hubby and I really liked these. Easy to assemble. I used the Chicken of the Sea Crab meat in the 8oz can because it's what I found at the store. Laid all my cut pieces of bacon out and measured the meat out evenly...just to make sure I had enough to go around.
I did have to cook mine a little longer to ensure even-ness because the bacon just wasn't getting cooked at 10 minutes on broil, took about 17-18 minutes total. Other then that, they were tasty little morsels.
I will never buy Bisquick ever again. I realized making a casserole I didn't have any on hand...came right to this recipe and threw it together with everything I had on hand. The casserole turned
out excellent and then threw out some biscuits with it and they rose wonderfully! What a fast recipe to make up in a pinch!...Cost wise, excellent and makes way more then you can purchase it in the store. TY! Enjoyed the results that followed!
My kids and hubby really liked this as well as myself. I did find that I had a few of minor issues. One they were slightly dry and the onions made it harder to bind
the ingredients together when trying to press into ball shapes, I think mincing the onions instead of dicing them would be better. Other then that, it was a neat use of ingredients. Will make again. But will note, mine didn't fry very long because they got
really dark rather quickly.
I was simply disappointed with this recipe. My heart just broke. I've had many a crab cake. And this one had less breading to the recipe that I was tickled pink about.
While mixing the ingredients prior to frying, the flavor was rather descent. 1st off...3 cups of oil to fry in?? I couldn't believe that. It was way too much, I tried with 1 cup and when I put in the 1st one...it spread and broke apart all over the pan. It
wouldn't hold it's shape at all in that much oil. So I cleaned up the mess and tried again by cutting the oil down to 1/2 cup in my frying pan and used an ice cream scooper to portion out each patty...it worked better as I didn't spread each all the way until
I saw I was getting a nice color on the bottom and they were staying together better. While they looked beautiful...they ended up loosing the flavors all together. Totally and utterly flavorless. I'm still totally shocked. The only way my family would eat
them was to whip up some Garlic Dill Aioli and spread over the top to add flavor. As is, I won't be making these again. Sorry, and to think I don't ever remember Maryland Crab cakes like this. Somethings a miss here.
***Note: the more mayo you add to taste, the runnier the recipe gets and it won't hold shape***
This totally rocks as far as my girls are concerned! My guys, didn't even try this and really missed out on a delish comfort casserole. One of my daughters said this
tasted similar to a Squash and Onions that my mom would make..so surprisingly I was shocked. The recipe was rather easy to do. The only thing I had to do was make a batch of baking mix, because I was plum out....with that, it rose beautifully, the flavor was
SO good and I think I'd used Seasoned Panko bread crumbs next time!!! Other then that scrumptious!
And there you have it...that's what happened in my house during the 48 hour Faceless Frenzy Special for February. It was a blast while exhausting....it was totally worth it and I'd do it again!