Bcakes Recipe Reviews (Pg. 1) - Allrecipes.com (10400692)

Traditional Osso Buco

Reviewed: May 8, 2012

I don't really care for osso bucco in general, but when i made this for my husband, he loved it! I froze the leftovers and he had it again 2 weeks later and said it was still amazing. He rarely raves about my cooking that way. A recipe that gets a rave from my husband has to be worth 5 stars.

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Apple Turnovers

Reviewed: May 8, 2012

I didn't have time to make a big fancy dessert for a friend's dinner party, so I whipped a batch of these. Quick and easy. Really yummy! My hostess asked me for the recipe afterwards too.

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Thai Beef Salad

Reviewed: May 8, 2012

I had fondu beef in my freezer that i wanted to get rid of and decided a thai beef salad would be good for it. I made a few minor changes to the recipe. I added a tbs of hoisin sauce. I also subbed the white sugar with splenda since i am diabetic. I omitted the lettuce and tomatoes, i only used cucumbers. I let everything sit in my fridge for almost 2 days before i ate it, and it was really good and flavorful. The sauce smelled very strong, but mellowed down with the coriander, mint, and cucumbers. I'd consider buying fondu beef to "get rid of" again for this.

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Maple Pecan Shortbread Squares

Reviewed: Jun. 17, 2011

I made these without nuts because of possible allergies. My co-workers loved these. the caramelized brown sugar and maple on top was amazing. And the bars were chewy, buttery, and sweet! I will be making this again!

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Enchiladas

Reviewed: Jun. 11, 2011

I wasn't sure about using the cream of chicken, but turned out alright. I thought it was a tad salty, perhaps due tot he taco seasoning. The jalepeno pepper I used was not spicy enough. Maybe next time I'll use something with more heat. I served with salsa and homemade guacomole. I thought it gave the enchiladas that extra kick i needed for this recipe. I'll look into making my own taco seasoning next time too. But goos base recipe.

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Maple Pork Slices

Reviewed: Jun. 11, 2011

Flavor was ok, but did not win me over. But I didn't like the texture of the chops. It was tough...I find it hard to get tender pork chops without marinating for hours.

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Thai Chicken with Basil Stir Fry

Reviewed: Oct. 25, 2010

My husband is a picky eater, and he said it was good. I love thai food, so i found this to be bland. I didn't have fish sauce, so I omitted. I used white mushrooms instead of shiiitake because that's what I had. I added red peppers, spinach, salt, and sugar to give it more taste. Next time I will buy some hot chili to give it that extra kick and I didn't have enough basil. I think sweet thai basil would have given it a better flavor. I also used canola oil instead of olive oil. Would make again if I have LOTS of basil.

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Raspberry and Almond Shortbread Thumbprints

Reviewed: May 10, 2010

Easy to make and few ingredients. My only complaint is the glaze...i'd either cut the almond extract in half or use vanilla extract instead or no extract at all. the almond is very over powering.

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Thai Chicken Wings

Reviewed: Mar. 6, 2010

I used drumsticks instead of wings. These came our delicious! I liked them a lot. As suggested by another reviwer, i dredged my drumsticks in flour and then fried them in oil in a frying pan. After it is browned, i set them on a lined baking sheet and made the sauce. I used a bit less fish sauce, and i only had 1.5 tsp of paprika, which turned out to be perfect for my taste. I skipped the jalapenos and used garlic chili sauce, about 2 Tbs. Instead of putting cornstarch directly in the sauce, i mised the cornstarch with equal amounts of water to dilute it and make a slurry. Then added it to the sauce to thicken. I dipped my drumsticks in the sauce and baked for about 15 min, then turned them, brushed with more sauce and baked another 10min. (bake time is different for wings). I would make this again with wings.

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Baked Dijon Salmon

Reviewed: Mar. 4, 2010

I used salmon trout instead of salmon. It's cheaper. I used honey dijon, but also used honey. And as suggested by some reviewers, i poured all the sauce on the fish and them sprinkled the bread crumbs on top to absorb it. I thought it gave the fish more flavor rather than just brushing it on. The pecans were awesome. My only complaint is that the crust started burning a bit, i'd suggest placing a foil on top of the fish, so that it cooks, but not burn. You can remove the foil near the end so the crust can turn golden brown. I loved this recipe!

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Lobster Bisque

Reviewed: Feb. 28, 2010

I followed michi from miami's review by adding a few tbs of tomato paste (I used 3 tbs) to give it that nice pink colour. I also subbed the milk for heavy cream, however, i think 2 cups of heavy cream makes the soup too heavy. I'd do 1 cup cream and 1 cup milk next time. Instead of using chicken broth, I boiled lobster shells in water and used "lobster broth" to give it a better lobster taste. I also added the lobster meat right before serving instead of letting it get all chewy. I also let the bisque simmer for about an hour as suggested by michi.

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 26, 2010

This recipe was good, but not great. One of the things that would have greatly improved it would be to use boneless chicken thighs instead of chicken breasts. Chicken breast are always so dry. the texture of the chicken ruin it for us. The sauce itself is good. I added sliced onions with garlic, and about a Tbs of sugar to the sauce right before finishing the sauce with the cornstarch slurry. (as per other reviews I opted for the cornstarch slurry to thickjen the sauce). I also skipped the flour.

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Roasted Pork Loin

Reviewed: Feb. 15, 2010

My boyfriend chose to make this recipe for our Vday dinner this year. To start, we thought it was bland, and tasted of only garlic. The meat was dry. And there was too much oil. I believe the white wine should have went into the oven with the roast at the beginning and not added at the end. I think it was also a bad choice of meat on our part. We had a small pork tenderloin (not the 2 pound meat required in the recipe). Overall, a very bad experience.

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Grilled Asian Ginger Pork Chops

Reviewed: Feb. 6, 2010

Good recipe! I've made this sevral times. It's not WOW, but it gives the chops a nice flavor, and it's juicy and tender. I also added a few dashes of fish sauce.

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Braised Rabbit

Reviewed: Feb. 6, 2010

Good recipe. I have never made rabbit before. This recipe is very easy. The rabbit meat was tender. I'd make this again.

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Scallops with White Wine Sauce II

Reviewed: Feb. 6, 2010

My favorite way to make scallops. I do step 2 of the recipe, cook the scallops in the sauce, put them aside. Add spinach and cooked pasta, toss. Serve with scallops on top! Love it!

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Pico De Gallo

Reviewed: Feb. 6, 2010

I really wanted to like this recipe. I had been craving pico de gallo when I had it at a mexican restaurant on a recent trip. I found this recipe to be very bland. It needs extra stuff...perhaps lime juice, fresh galic might have made a difference, and maybe avocado...needs improvement, but a good base.

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 6, 2010

The spice mix is awesome! I would use this spice mix again. However I did not use the cooking times because I don't have that kind of time. I had it at 450F for an hour. Whent he top started to brown, i placed an aluminium foil on top (just float on the top) I have never had my chicken so tender and juicy, especially the chicken breasts. I marinated about 4 hours. And baked breast side up.

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Marinated Baked Pork Chops

Reviewed: Feb. 6, 2010

i ended up marinating this for almost 2 days. The chops were tender, but i was disappointed by how bland it was. I ended up eating it with honey mustard.

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Spinach and Orzo Salad

Reviewed: Feb. 6, 2010

i added chicken to the recipe and ate it warm. My boyfriend tasted it and didn't want another bite. I wasn't too crazy about it either. I wouldn't use the white pepper. I'm Chinese and we use white pepper in our dishes, i didn't think it went well with this one. Skip it and use black pepper. Also cut oil and balsamic vinegar in half.

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