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Ron's Bread Machine White

Reviewed: Apr. 29, 2007
I followed the recipe exactly except that I "proofed" the yeast first. I usually bake bread in a pan in the oven but was rushed with other activities so left it to bake in the bread machine. It came out perfectly. The flavor was really awesome. Thanks for sharing your recipe.
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2 users found this review helpful

Double Tomato Bruschetta

Reviewed: Aug. 22, 2012
Yum. (I followed recipe exactly except that I substituted drained, diced canned tomatoes because I had no fresh ones. It was still yummy.) Thanks for the recipe! The balsamic vinegar really makes it... and the garlic ... and the basil. Yum.
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0 users found this review helpful

Grilled Lemon Chicken

Reviewed: Jul. 26, 2012
Great recipe! Very lemony. The only change I made was to add some fresh basil. Thanks for sharing your recipe.
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2 users found this review helpful

Caraway Rye Bread

Reviewed: Jul. 2, 2010
I have tried several rye bread recipes and this one is far superior in flavor to all of the others. I substituted whole wheat flour for the white flour and doubled the caraway seed. I buy my yeast in large bags instead of in packets and was confused as to how much yeast to use. One conversion chart stated 1 1/2 tsp. = 1 packet, whereas another stated 2 tsp. I used the lesser amount and my loaves were rather flat. I will definitely make this bread again but will go heavier on the yeast next time. Also, will probably make it as one large loaf, as another reviewer did, so that the slices will be large enough for sandwiches. Thanks for sharing your recipe.
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4 users found this review helpful

Chocolate Mousse II

Reviewed: Jun. 30, 2010
Who would have thought that you could make chocolate mousse without cream? I didn't have semi-sweet chips so used milk chocolate instead. Also, followed the suggestion to use coffee in place of the water. When I first poured the mixture into the dishes, was afraid that it would be too runny but, after a few hours in the fridge, it set up to the lightest, airiest mousse I've ever made. Thanks for sharing your recipe - It's a keeper.
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2 users found this review helpful

Homemade Shake and Bake Mixture

Reviewed: Jun. 4, 2010
I've used it for chicken, pork chops, breaded zucchini, etc. The recipe makes quite a bit and (since I make my own dried bread crumbs from left-over bread) it costs very little to make. The purchased product costs $2.50 per box so this is quite a welcome addition to my recipe box. Thanks for sharing!
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2 users found this review helpful

Easy Sugar Cookies

Reviewed: Apr. 16, 2010
The best sugar cookie recipe I have found. I have shared it with family members and they agree. Make a double batch if you plan to keep any around for a few days. I add colored sugar sprinkles for holidays. They are super with buttercream frosting on top. Thanks for sharing the recipe!
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1 user found this review helpful

Rum Cake I

Reviewed: Dec. 9, 2008
I was looking for a recipe to replicate an Italian Rum Cake that a local bakery made, 30 years ago. After some minor changes, this is a delicious facsimile. The only changes I made were to bake it in a square pan and, after glazing the cake, I cut it into 4 layers. I used vanilla pudding as a filling between layers and made whipped cream frosting for the top. It made a beautiful, tall cake. I wrapped parchment paper around the cake to keep the layers together before cutting it. Really delightful-tasting cake. I almost omitted the glaze but am glad I didn't because it really made the cake. The pudding seemed to cut the sweetness of the glaze. Thanks for sharing your recipe. It's a keeper.
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3 users found this review helpful

French Bread Rolls to Die For

Reviewed: Apr. 29, 2007
I searched for a recipe for Kimelweck rolls (Polish salted rolls with caraway seeds) but to no avail. This recipe worked great. I rolled the dough 1" thick and cut them with a 4" cutter then brushed the tops with egg whites and sprinkled on Kosher salt and caraway seeds before baking. Worked great for "Beef on Wek" sandwiches. (Mounds of sliced deli roast beef sliced thin, horseradish and au jus for dipping.)
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1 user found this review helpful

Mexican Bean Salad

Reviewed: Sep. 29, 2012
The best bean salad I have ever made. Thanks for sharing the recipe!
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0 users found this review helpful

Banana Nut Bread II

Reviewed: Apr. 29, 2007
I don't like bananas and don't buy bananas. My 80 y.o. mother gave me 3 blackish-looking bananas yesterday and told me to, "Eat these." Instead, I located this recipe and baked it (using all 3 bananas instead of the 2/3 cup as called for.) This bread is delicious! (Mom thinks so, too.) I baked it in my Oster bread machine on the 80 min. ExpressBake cycle. This wasn't long enough so had to add 25 minutes of the Bake cycle also. Thanks for sharing your recipe.
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3 users found this review helpful

Buttery Rolls

Reviewed: Apr. 27, 2007
When I make these, I bake them in 3 8" cake pans. They freeze great right in the pan but your friends and neighbors will love you if you share. Folks always return the pans, too, along with hints or requests for a refill. Also makes a nice holiday gift when paired with a jar of homemade preserves. Thanks for sharing this recipe. It's one of my favorites from this site.
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35 users found this review helpful

Best Bread Machine Bread

Reviewed: Apr. 16, 2007
I followed the recipe exactly except I baked it in a regular bread pan in the oven at 350 for approx. 35 min. It's the best white bread that I've ever baked... really fluffy, like store-bought bread. My husband said that it was better than Wonder, which is his favorite.
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4 users found this review helpful

French Baguettes

Reviewed: Mar. 17, 2007
I have made these many times and they always turn out perfectly. I shape them into 6 sub-sized rolls (for sandwiches) or smaller (for dinner rolls). My husband says that this is his favorite bread ever. Straight from the over, with a little butter, they're to die for.
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2 users found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Mar. 16, 2007
Simply the best hamburger or sandwich rolls we have ever eaten. They turned out light and airy. The only change I made was to brush the tops with egg white and sprinkle on poppy seeds.
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3 users found this review helpful

Dessertlover's Classic Caramel Sauce

Reviewed: Oct. 13, 2012
Mine didn't turn out perfectly but I accept responsibility for that because I didn't follow the instructions ... I read the suggestion from another reviewer, to brown the sugar first. I guess I browned it too much because it has a burnt sugar taste. That's okay, as I like burnt sugar but, when I make it again, I will follow the recipe.
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1 user found this review helpful

Bread Machine Challah I

Reviewed: Mar. 3, 2011
So many have already rated this recipe, there isn't much more to say --- but I wanted to rate it so that I could give it 5 stars. This is an excellent bread machine recipe! The texture is wonderful. Makes wonderful "salad-type" sandwiches such as chicken or tuna salad. (The bread holds up to the moisture better than Wonder-type bread.) I keep a loaf in my freezer for french toast, too. I don't change one thing about the recipe and have made it many, many times. Thanks for sharing a fantastic recipe!
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7 users found this review helpful

Cheese Herb Bread

Reviewed: May 16, 2007
Great recipe! It baked up light and fluffy with a pleasantly chewy crust. Great for sandwiches or for dipping in olive oil. Thanks for sharing the recipe.
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0 users found this review helpful

Jalapeno Cornbread

Reviewed: Apr. 29, 2007
I must have done something wrong because the 1/2 cup of water just didn't do it for me...it couldn't form a dough for lack of moisture. So I added another 1/2 cup and the bread was really very good. (Perhaps I shouldn't have drained the corn? Next time I won't.) The texture was nice and the corn made it chewy. I would have prefered more of the hot pepper but my hubby preferred it as it was. I served this with ham and, had I served it with chili, hotter might have been better. Thanks for sharing your recipe.
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4 users found this review helpful

Baked Buffalo Wings

Reviewed: Jan. 7, 2013
My wings were less crispy than I would have preferred. The flavor was great though. I dried my wings well before flouring them and left them in the fridge for 3 hours. The recipe on the Frank's Hot Sauce bottle is the same except it states to apply the sauce AFTER baking. I ended up leaving them in the oven for 1 1/2 hours and then crisping them up with a kitchen torch. Next time I will do it according to the directions on the bottle and hope that it solves the problem.
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0 users found this review helpful

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