Aredendra Recipe Reviews (Pg. 1) - Allrecipes.com (10436908)

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Anise Biscotti

Reviewed: Nov. 29, 2008
These were really good but as others suggested, I upped the anise content and I would do even more the next time. I made only a single loaf and upped the extract to just over a tsp and 2 Tbs anise seed. I think next time I'll add another half tablespoon of seed and a few more splashes of extract. Also used 5% cream for the liquid per Sweetooth instead of brandy and it worked great. I am brand new to biscotti as of this recipe and if you are too MAKE SURE YOUR LOAVES ARE FLAT. Mine was too tall, had to bake it too long (so the ends dried up)and when I went to cut, the middle still wasn't completely baked through so the tops of my cookies crumbled. This is why I do test batches :)
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61 users found this review helpful

Spicy Pork Tenderloin

Reviewed: Jun. 20, 2009
Both my fiance and I were big fans of this rub. I had the pork wrapped in saran and marinating in the fridge for about six hours before I baked it. We only used one tenderloin, baked at 325 for about half an hour (turning halfway). I modified the rub for one by halving the chili powder and salt but keeping the remaining spices the same. I also added a 1/4 tsp garlic powder. There was enough of the rub to create a good coating all around the outside of the pork. Tasty stuff!
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25 users found this review helpful
Photo by Aredendra

Cajun Spice Mix

Reviewed: Jan. 30, 2009
A great mix of spices except like others, I'll be cutting the salt in half. My boyfriend mixed it with plain breadcrumbs and coated chicken breasts in it and they were delicious except for the salt factor. We didn't add the red pepper flakes but I think we might next time for a little extra kick.
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25 users found this review helpful

Graham Moist Lemon Bars

Reviewed: Jun. 9, 2008
I made a few adjustments which were the only things keeping me from rating the original recipe with five stars. The graham crust required no mental adjustment for me--this is how my mom always made them! Basically because I wanted a really tart square, I added a splash extra lemon juice (regular ole bottled stuff) and did like nora and only added 2.5 cups of sugar. Added an extra tbsp or so of flour to the filling; it seemed a little watery. I also omitted the confectioner's sugar. As I say; I wanted 'em tart. Began eating them out of the pan only mostly cooled--a very good sign! In fact, I was shocked hear my ultra-picky fiance making happy noises while he ate.
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24 users found this review helpful

Forgotten Cookies I

Reviewed: Nov. 29, 2008
IF YOU DO NOT HAVE A BEATER--DO NOT GO PAST THIS RECIPE! I made these cookies ENTIRELY by hand with a whisk. It's a bit of work but they're worth it! The trick is to ensure the whites are room temperature, the bowl is clean (and preferably metal, copper is best), and a drop of vinegar or cream of tartar will help the whites' reaction immensely. Good luck! I made these with finely crushed candy cane as per Homermc's direction. Probably only added about a quarter cup.
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21 users found this review helpful

Cardamom Cookies

Reviewed: Nov. 29, 2008
On my second go round with these cookies, my opinion of them has risen considerably. Still didn't use the zest, still didn't dust cookies (I think they're sweet enough as-is). Did however use butter instead of my usual low fat margarine this time. Used too much butter, in fact, closer to a half cup than, so almost 2 tbsp over. The result was a cookie that wanted to be more like shortbread, which I certainly had no problems with. Doubled the cardamom this time and did a couple shakeashakes extra of cinnamon and I think these are pretty much the perfect tea cookie. A very 'adult' cookie as someone else said. Lastly, extra butter helped the stickiness in my dough SUBSTANTIALLY and I chilled in the fridge for an hour while watching TV :) Normally I reserve 3 stars for recipes that were fine but not something I'd make again--this time it's just due to the number of changes I've made.
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18 users found this review helpful

Creamy Chocolate Cupcakes

Reviewed: May 10, 2008
A very tasty little cupcake, but a few notes: There was way more batter than I ever needed and I did come away with about sixteen cup cakes. A few people have had dropping and density issues. I ended up refrigerating the batter as I made the cupcakes in two rounds. The cooling process made the filling come out heavier and thicker which I think helped my dropping a great deal, although topping them with batter (as suggested above) probably would have been perfect. Also, I did add a touch of flour, probably a quarter cup, to thicken.
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13 users found this review helpful

Sesame Seed Green Beans

Reviewed: Sep. 30, 2008
Good idea, but the additions to the beans are all overkill in proportion. I used half of the sesame seeds and my beans were swimming in them. Same with the soy sauce and the amount of oil was totally unnecessary.
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12 users found this review helpful

Pan-Seared Chicken Breasts with Shallots

Reviewed: Apr. 10, 2011
I made a few adjustments/additions, but stayed true to the recipe overall. Adjusted the recipe for two. In addition to the listed ingredients, I used two cloves of garlic (left it in larger slices; after cooking for fifteen minutes, it's not bite-y enough to matter), about a Tbs and a half of fresh thyme, chopped, mushrooms, as someone else suggested. I also added a split leek in there. I was actually braising them to go with dinner as a side-dish, but I love the flavor so having them in with the other aromatics was perfect. I thought the sauce amount was good as it was, however after tasting it, I wanted it on everything, including my mashed potatoes. So next time I might double that. Lovely, flavorful, perfection!
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10 users found this review helpful

Sean's Mommy's Roasted Root Vegetables

Reviewed: Oct. 30, 2009
Used this recipe to guide my own mixture of roasted roots. Cooked beneath a roasting chicken for the last 45 minutes of cooking, using the drippings for oil and hitting with salt and pepper
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8 users found this review helpful

Ginger and Spice Cookies

Reviewed: Dec. 22, 2008
Made the recipe as-is except for two things. One, I had no ground cloves so I used all spice. Two, I found the batter sweet enough without rolling the cookies in sugar so I left that step out. The taste was great. My only complaint is that after they had cooled for 10 or 15 minutes, the outsides were mighty hard. I've thrown them in the refrigerator in a sealed box. I'll see how they are later tonight. Update: the cookies out of the fridge are actually better than they were at room temperature. The outsides are certainly stiffer than the middle but not 'hard' and I'm pleased with the results.
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8 users found this review helpful

A Plus Carrot Cake

Reviewed: Jun. 18, 2008
I made a slightly healthier version of this carrot cake with varied add-ons and it came out great (and plenty moist, as seems to be the thing for this recipe). First, a cup of the oil became applesauce. Split the flour half whole wheat and half white. Honestly, I didn't notice the whole wheat at all and I might use that for the whole thing next time. Half the sugar was white and half was brown. I may cut back on the white by about half a cup next time because it was plenty sweet. If you were going to put icing on this I think the sugar would be over the top (I didn't ice, though). My additives included raisins, walnuts and coconut though I think next time I would use half a cup of raisins and a full cup of walnuts (I didn't quite have enough for a full cup this time). As I say, even without the pineapple, it was very good!
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7 users found this review helpful

Spiced D'Anjou Pear Bread

Reviewed: Jun. 12, 2011
Delicious recipe; I made mini loaves and baked for approx 30 min. Also added walnuts pressed into the top--will incorporate next time. Used half whole wheat flour. Diced pears for more immersion of fruit within the bread.
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5 users found this review helpful

Rhubarb Stir Cake

Reviewed: Oct. 6, 2010
This is a nice cake; great sweet and tart notes, although I feel like having a dollop of whipped cream with it is absolutely necessary. A few notes: I used frozen rhubarb and although I drained it, there was still extra liquid in the batter. It was not nearly as thick as others have said and consequently, despite halving the recipe, it required MORE than the 40 minutes cook time. It allowed the sugar on top to make a really nice crust, however. Also, don't be afraid of nutmeg! Cinnamon has become such a catch-all spice and the nutmeg gives some nice, subtle notes.
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5 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Oct. 12, 2010
I was actually not overly impressed with this recipe. The sauce was, as others have noted, ketchup sauce. Also, I wouldn't have liked the ribs straight out of the slow cooker; setting them back in the oven at the end to caramelize was key to finishing them, imo. The method is a decent base for the ribs, but overall this needs adjusting.
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4 users found this review helpful

Absolutely Ultimate Marinade

Reviewed: Jun. 20, 2009
This wasn't a bad marinade but I was hoping for more of the sesame flavor to come through between the seeds and the tahini. I found the flavor good but not great.
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4 users found this review helpful

Sirloin Steak with Garlic Butter

Reviewed: Jun. 17, 2011
This was good but not great. It didn't do anything spectacular to the meat--the fact is you can slather almost anything in garlic butter and make it taste better.
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3 users found this review helpful

Bill's Sausage Gravy

Reviewed: Apr. 10, 2011
I wasn't crazy about this. I added maple since I didn't have that type of sausage and a bit of cayenne as another reviewer suggested. I didn't skip steps, and it still tasted floury to me. Not a nice mouthfeel. Could be I'm just not a fan of/used to white gravies. This is the first I've tried to my recollection.
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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Oct. 9, 2010
This was OK as stated, but I feel like there are almost no spices to go with the sauce. Plus the sauce is overwhelmingly sweet. I wish I'd left out the molasses. I added a lot of chili powder and a good whack of cayenne because I don't know where else this supposed "bite" comes from. It certainly isn't in the originally-prescribed half teaspoon. I'll be trying another recipe next time
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3 users found this review helpful

Orange-Ginger Tofu Triangles

Reviewed: Oct. 8, 2010
This was edible but I have most of the complaints that others have listed. Too oily; not enough orange flavor (even though I added several inches of orange peel to enhance it). The vinegar and soy more or less took over the main flavoring. Wasn't particularly impressed with this dish.
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3 users found this review helpful

Displaying results 1-20 (of 97) reviews
 
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