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Dough Ornament Recipe

Reviewed: Dec. 10, 2011
I am not a "pro" but here are some tips: 1.) Use food coloring in dough so no need to paint! Food coloring fades with baking, so make dough several shades darker. 2.) Roll dough in one direction (up-up-up or down-down-down) When rolling "up-down-up-down" it makes an uneven surface of hills & valleys. Rolling in one direction gives a nice level cookie surface. 3.) Thicker rolled cookies puffed more, but if you let them sit out an hour before baking, it puffed much less. Ideal thickness 1/8 to 1/4 of an inch. Baking at 275-300 for a longer time also decreased puff. Not all puff was bad, some of our shapes looked great puffy, like our tree & ornament shape, like a 3D effect. 4.) Keep dough in a ziplock and pull out only what you need. 5.) Puffy paints great for "icing". 6.) Straws were perfect for making holes. Holes shrink a bit w baking, straws are pefect circle size. 7.) Bake on a non-stick or parchment paper so they slip off easily and don't break. 8.) Several thin layers of Mod Podge brand were great sealant, do this after you finish painting decorations, etc.. 9.) Add 2 - 4 tsp of allspice to dough for a beautiful speckled appearance 10.) Squeeze a pea-sized dollop of glitter glue onto ornament & smear w finger. Gives ornament a pretty sparkly sheen. 11.) Paint & seal on top of waxpaper sheets. Easy clean-up, no sticking or ruined ornaments.
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132 users found this review helpful

Venice High School Cherry Butter Cookies

Reviewed: Oct. 19, 2007
I am the original poster of this recipe (been trying to log-on to that account, but haven't been able to get the password right!) Baking times are truly variable, depending on your oven. You must watch cookies closely, I've found that once there is a light brown tinge, the time is right. The cookie's thickness will also affect baking times and textures. My avg is around 12-15 minutes, 17 minutes is too long, but of course all ovens are different. Lastly, sifted flour is vital. Regular flour makes it heavy and crumbly. That being said, this is one of my all time favorites. Rich, buttery and oh so good. I always end up adding much more cherries and walnuts than the original recipe calls for: usually up to 1c each, and I chop of the cherries very fine so that they are more evenly distributed. Every Christmas I get asked to make these.
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26 users found this review helpful

Dee's Roast Pork for Tacos

Reviewed: Nov. 19, 2010
Excellent and easy. Wish I made more than 4 pounds, didn't last one day in our house!
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1 user found this review helpful

Filipino Beef Steak

Reviewed: Mar. 13, 2011
Used much more soysauce and 2 lemons. Thank you for posting!
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7 users found this review helpful

Broiled Scallops

Reviewed: Sep. 5, 2008
My favorite kind of recipe: relatively few ingredients, easy and tasty! Goes very well as a topping for the "Sicilian Spaghetti" recipe on this site. You can't go wrong with butter and garlic!
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7 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Feb. 15, 2011
This is basically Filipino Pork Adobo but with balsamic vinegar instead of cider vinegar. This would work very well with chicken, too! Easy and tasty, was wonderful on a bed of plain spinach! Yum!
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2 users found this review helpful

Quick Tuna Salad

Reviewed: Sep. 4, 2008
Five stars for ease, five stars for taste. I love that there isn't much needed to make a great tasting tuna sandwhich filling. Can easily cater to your own favorite taste. I added dashes of cayenne for spice and a small amount of tumeric for a richer flavor. Good and easy!
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10 users found this review helpful

Sicilian Spaghetti

Reviewed: Sep. 4, 2008
Delicious! I made this with the other reviews in mind, it is a dry pasta. I didn't mind that at all. Not at all fishy, can barely tell there is anchovy in it, in fact I will probably add even more anchovy next time. (You do not have to even like anchovy to enjoy this taste!) Six year old daughter loved it! I followed recipe exactly except that I used panko bread crumbs (the japanese breadcrumbs) and it tasted super. I told my husband to taste it, he kept asking me what was in it, I told him to taste it first. He said it was so good. I told him about the anchovy, he didn't believe me! Wonderful blend of flavors. I will add a squeeze of lemon next time as reccomended by the reviewer before me. Yum!
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5 users found this review helpful

Lentil Soup

Reviewed: Mar. 13, 2011
Made as written. Pretty good, very "Italian" tasting (not necessarily a bad thing!) I think would be five stars with beef.
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3 users found this review helpful

Banana Bread I

Reviewed: Dec. 26, 2007
This is the first time I made banana bread, so I have nothing to compare it to. I did what the top reviewer suggested, I added more banana, flour, vanilla, and baking soda, turned out yummy! I used one standard loaf pan. So easy! Next time I will use only 1.5 tsp of baking soda instead of 2 tsp as suggested by the top review.
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1 user found this review helpful

Brown Sugar Smokies

Reviewed: Dec. 26, 2007
Pretty good! Admittedly not the healthiest thing in the world, but very tasty. I did as others suggested and baked in oven followed by keeping warm in crock pot, found that they somewhat "dried up" en route to the christmas party, by the time they arrived, they did not look very appetizing (kind of dark brown and shriveled) and were not as yummy as when I had first had them out of the oven earlier in the morning. Surprisingly still had lots of leftovers at the party! Next party I made them at they were served almost immediately and gobbled up within 20 minutes. The accompanying sauce is a must. I didn't have any chili sauce, so I just did mayo, brown sugar and bbq sauce..absolute heaven!
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1 user found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 15, 2011
Definitely the easiest chili recipe, but I would not necessarily say it's the tastiest that ever existed! With that being said, I would use this as a nice base recipe and add the things that I would prefer (real diced garlic instead of garlic salt, for example.) Overall very good!
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6 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Nov. 13, 2007
Ok, so I flubbed around a little bit and used all whole wheat flour instead of mixing half whole wheat and half regular white flour. Also used Splenda instead of real sugar. Came out kind of dry and bitter. Bitterness may have been from the type of beer I used. Overall, it was pretty good. I think if I follow the recipe to the T it would be a lot better.
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1 user found this review helpful

Quick Poached Salmon with Dill Mustard Sauce

Reviewed: Dec. 29, 2009
Sauce was wonderful, I didn't actually poach the salmon as it instructs here in the recipe, so I only gave it four stars. Used sauce over grilled salmon filets and it was terrific. I will update review when I poach the salmon. Thanks for sharing!
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5 users found this review helpful

Quick Chick!

Reviewed: Feb. 27, 2011
Easy but very very bland. Would add the veggies next time as many other positive reviews suggest. Thanks for sharing!
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3 users found this review helpful

No Time to Cook Chicken

Reviewed: Dec. 22, 2010
This was "OK". Will try again with different spices and add ons.
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1 user found this review helpful

Salsa

Reviewed: Aug. 24, 2010
Agree with the majority of reviews that onion is WAY overpowering. I ended up adding about 6 more tomatoes just to balance it out! It's definitely missing something...salt maybe, but overall OK.
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3 users found this review helpful

Garlic Chicken

Reviewed: Sep. 8, 2008
Good and easy. Kind of on the dry side. I think I may have overcooked mine, though. It's a very good base recipe. You can really add whichever spices you wish to the breading. I added garlic powder, onion powder and cumin to min. I would make again.
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1 user found this review helpful

Yummy Yam Casserole

Reviewed: Nov. 28, 2008
This is more like a dessert rather than a side dish, especially with the pecans, felt like I was eating pie. If you prefer simpler yams, this may not be the right dish for you. People ate it and liked it, but still PLENTY of leftovers afterwards. Overall an OK dish.
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Dec. 23, 2007
An OK way to prepare fish. Is very versatile otherwise, easy to cater to your own individual taste. Overall not bad.
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0 users found this review helpful

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