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Good Old Fashioned Pancakes

Reviewed: Aug. 12, 2012
This recipe is amazing. I turned this into peach pancakes by adding thinly sliced peaches to the top of the pancakes while the first sides cooked. I also topped with raspberries. The pancakes were light, fluffy, and not too sweet. My boyfriend said they were the best pancakes I ever made, and I've used many recipes over the years. It's hard to find a pancake recipe that doesn't use oil or buttermilk. Winner !
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Emily's Famous Hash Browns

Reviewed: Jul. 29, 2012
Wonderful basic recipe. You can totally estimate this (I didn't use any measuring tools.) I have been making potato pancakes for a long time, the polish way (placki ziemniaczane) and it's basically the same as this except I added fresh dill and serve with sour cream (my boyfriend had hot sauce and ketchup) and they are little pancake shaped. I use just a little oil to coat the pan, and cooked for about 10 minutes each side to make them extra crispy. I added more oil when I flipped. Yumyum
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3 users found this review helpful

Garlic Chicken

Reviewed: Feb. 8, 2012
AMAZING! It turned out so moist and delicate! I recommend using good quality bread crumbs (I get mine at a bakery) I didn't measure any of the ingredients, I just eye balled it because this recipe is so simple. I used more garlic because I love garlic, and I added thyme, salt and pepper to the olive oil. I also added some salt and pepper to the bread crumbs. I served it with this salad, which everyone should learn to make because it so simple and fresh: spinach or chopped lettuce, a little bit of finely minced garlic, a splash of rice vinegar, a splash of olive oil (1:1 ratio olive oil and vinegar), some salt and pepper to taste and a squeeze of lime or lemon (if you have it around). The salt is important, its something i'd never think of putting in salad but so good. Happy cooking!
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3 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 1, 2011
So. So good. Will be making for all future holidays. Ive even frozen these and all you have to do is microwave them (then i like to pop them in the toaster a little)
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Corn Tortillas

Reviewed: Oct. 1, 2011
yippie! these worked! easy enough that i directed my boyfriend while i cooked something else
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5 users found this review helpful

Roasted New Red Potatoes

Reviewed: Sep. 11, 2011
Goodness on a fork. I did this in a deep dish lined with foil. Used grapeseed oil instead (has higher smoke point = safer. olive oil gets toxic on high heat) and then i added rosemary, oregano and pepper. cooked for about 45 minutes to get it real crispy. SO yumm!
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3 users found this review helpful

Fajita Marinade I

Reviewed: May 29, 2011
This was a successful, yummy marinade. I used chicken breast cut up and marinaded it for 1.5 hrs. I only didnt give it 5 stars, because 5 stars is mouth watering amazing. This is good, but not 5 star worthy. I would add cilantro next time.
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2 users found this review helpful

Stewed Cabbage

Reviewed: Mar. 26, 2011
This was so good! satisfied my polish needs. I added some sauerkraut as well and then served it over mashed potatoes. while it was cooking I also put a bay leaf and pepper corns in a tea ball, and removed it once the stew was done. highly recommend these additions. this would also be great with some cut up sausage in it too.
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6 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Jan. 7, 2011
Wondeful scones! I added frozen blueberries and it came out great. I did cut the sugar down a bit because i find american desserts much too sweet, using 1/3 cup for a double batch. I made a lemon glaze using 2 lemonds, zest of 1 lemon, 2 c. powder sugar, 1 tbs. butter. can heat over stove or microwave 30-60 seconds. Wisk to break up all the powdered sugar clumps. Amazing. Update: made again. Used hemp milk and light sour cream. only 1/8 c. sugar. used small wild blueberries and let defrost a little first. These were the most tender, light and fluffy scones EVER! I am putting this recipe in a frame with my changes and hanging it over the oven :)
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Best Brownies

Reviewed: Oct. 20, 2010
WONDERFUL! I got multiple "these are the BEST brownies Ive ever had." I made three changes, reduce 1 cup sugar to 2/3 cup sugar, I think american desserts are usually too sweet. I cut the sugar in half for the frosting as others tipped. And I replaced 2 tbs. of the butter with 3 tbs. of apple sauce. Apple sauce is the secret to moist baked goods (good for pancakes and cupcakes too!).
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8 users found this review helpful
Photo by Bleue

Crumpets

Reviewed: Oct. 15, 2010
Tea and crumpets are a favorite childhood pastime for me and this was wonderful, just as i remember. I did not follow the recipe excatly, but im sure it would have been 5 stars still. I just made it healthier with the following modifications : 1/2 whole wheat, sub. water for milk since i was out. used only 1 tsp butter in the crumpet and used two egg whites instead of 1 egg. For the active yeast i used 1 tsp. used cooking spray on the pan and to coat rings. Came out PERFECT. I served them toasted, some with butter and jam and others with melted cheddar cheese. Yumm! Serve with hot tea.
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Big-Batch Butterscotch Cookies

Reviewed: Oct. 6, 2010
I have been known to make perfect cookies, but this didnt cut it. Good flavor, way to fluffy. I like a chewy cookie, and i even melted the butter which makes them chewier but still it was like a biscut. Nex time i will cut down the baking soda and powder. I also used 2 cups sugar not 3 and added butterscotch and chocolate chips.
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2 users found this review helpful

Pumpkin Soup

Reviewed: Oct. 6, 2010
This turned out really nice after some extra seasoning. I added a bay leaf, all spice, cinnamon, curry powder and a good about of cayenne pepper for warmth. I also added more garlic and used light sour cream instead of whipping cream. Taste as you go, you dont want your soup to turn out overpowered by any of these spices. Note: for easy removal, put the peppercorns and bay leaf in a metal tea ball.
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3 users found this review helpful
Photo by Bleue

Vegan Cupcakes

Reviewed: Sep. 17, 2010
This was very yummy. Even my non vegan (college student) friends loved this. I used rice milk instead of almond, reduced sugar to 3/4c., i reduced the oil (using part almond oil, part coconut oil) to 1/3 c and added 2.tbs applesauce instead. I made a lemon orange buttercream frosting (1/2c. vegan earth balance butter, 2c. confectioners sugar, 1tbs both orange and lemon juice, 1/2tbs. each lemon and organe zest, 1 tsp vanilla. i spriled with coconut shavings). I also made a mocha buttercream frosting (1/2c. vegan earth balance butter, 2c. confectioners sugar, 1/4 c. espresso cooled, 1tbs. coco powder. after frosting sprinle coco. have to mix a lot to combine the water from the espresso and the oil).
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4 users found this review helpful

Eggplant Parmesan II

Reviewed: Sep. 7, 2010
This was amazing! SO SO good! I had to stop my dad from over eatting! I used rice chex mix instead to cut down on the fat and make it gluten free. No one knew. I sprinkled italian seasoning in it since i didnt use italian seasoned bread crumbs. This recipe makes a lot; I cut the recipe down only using 1 eggplant and its perfect for 2 to 3 people. This recipe has made it into my exclusive recipe scrap book; will make again and again. (This is a pretty fool proof recipe)
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Garden Fresh Tomato Soup

Reviewed: Jul. 28, 2010
I made this soup to aid my summer cold and this turned out to be a beautiful, light soup. I followed the recipe except that I added 8 pepper corns and a bay leaf (i put it in a tea ball so i could easily get it out), added 2 cloves of garlic, used half the sugar and used a dash of crushed cloves since i did not have whole. for the broth i used 'organic better than bullion'. It was easy, healthy and good for the belly!
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3 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: May 31, 2010
This is delightfull. Lick bowl worthy. I am in love. I did not have bread crumbs (I usually crush stale bread with a rolling pin) so I toasted bread and crumbled it. To the meat balls I added cyanne pepper and hot sauce because i like it spicy. I also made the meatballs smaller, a bit smaller then a gold ball. Because they were smaller i added them in the last (about) 22 minutes instead of 30. To the sauce I added dried basil and oregano. I served over thin whole wheat spaghetti. All so amazing and easy. Left overs are very good too.
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Grilled Portobello Mushrooms

Reviewed: Apr. 20, 2010
I have made this twice, first i marinated it for an hour and a half and used a pan to cook it the flavors overpowered the mushroom flavor too much and it was soaked with the marinade. I then mad it according to the recipe but added a sprinkle of thyme, salt and peper, it was wonderful
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6 users found this review helpful

Whole Wheat Pancakes

Reviewed: Apr. 15, 2010
yum! I love these! I use all whole wheat flour, part oil and part canola oil instead of butter. I served with a blueberry sauce: put 1 c. blueberries (fresh or frozen) 1/3 c. water and 1/4 c. sugar in a small pot or saucepan and simmer till it reaches your desired thickeness. You may add more water or more sugar the measurments are from memory, i usually just eyeball it.
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BBQ Chicken Pizza I

Reviewed: Apr. 15, 2010
I made this pizza quite healthy using a whole wheat pita bread as the crust and no cheese. I just toasted it for 3 minutes before adding the topping. I also added garlic to the chicken, BBQ sauce mix and took out the molasses. I added pepper flakes and dipped in balsamic while eating. yum!
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1 user found this review helpful

Displaying results 1-20 (of 37) reviews
 
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