LUEWANA Recipe Reviews (Pg. 1) - Allrecipes.com (1068720)

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E-Z Drop Biscuits

Reviewed: Sep. 14, 2013
Simple, easy and tender. Careful not to over bake. I prefer using the convection setting on my oven and begin checking after 7 minutes. Normally with a 10 minute total baking time. Remember to whisk dry ingredients first before adding liquids. Add some sharp cheddar and green onions to mix. Wonderful as a base for deconstructed chicken and dumplings or to drop in broth for traditional style. YUMM
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Banana Nut Bread I

Reviewed: Feb. 24, 2003
Hey all! You might want to give this recipe a try. Especially novice bakers, I think this recipe will help boost the culinary moral of those just starting off. Good recipe all the way around, although, I did make a couple of adjustments. I opted for 2 cups of sugar instead of 2 1/2, I used 1/2 c. unsalted butter, 1/2 c.shortening and because I didn't have any buttermilk handy, I used 1 1/4 cups of whole milk with one tsp of apple cider vinegar added. Remember that if you are using dark coated pans to reduce your oven temp by 25 degrees. I found that my bread was perfect right at the 55 minute mark. I made this bread for my 6 year old granddaughter who is a banana junkie...she now thinks I'm a godess!
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13 users found this review helpful

Hawaiian Bread I

Reviewed: Feb. 9, 2003
The flavor was decent, and I'm only rating it this low because I am going to try it again and because I changed the rules a little. I opted to make loaves and bake this bread in a conventional oven. The bread was heavy and doughy, although I did like the flavor. I plan on playing around with it again to see if I can adapt this for the oven instead of bread machine. I made two 9x4 loaves, and let them rise for an hour in pan after the dough had proofed for a hour prior. I may have to increase yeast or delete some of the liquid. But, I can see that if you are going to make this in a bread machine, make sure it's a large one 2lbs at least and you may want to halve the coconut extract...a little goes a long way!
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4 users found this review helpful

Five Flavor Pound Cake II

Reviewed: Jan. 28, 2003
Hello gang! LueWana here reviewing yet another note worthy recipe. I found this cake to be very moist and it holds up well. Will last a week and still maintain it's flavor and moistness as long as it is either wrapped well in plastic wrap or placed on a cakestand/plate with lid. I also subbed some items. Not being very big on extracts and preferring truer flavors, I used a bit of vanilla bean, one bean to be exact, and opted for fresh lemon zest, about 1/4 of a tsp. I left out the coconut extract, and used Puerto Rican Dark(spiced)instead of the rum extract. The end result was fabulous! This is a basic pound cake recipe that will allow you use the flavorings or extracts that you prefer. I tried this recipe again using just vanilla and lemon zest and still obtained spectacular results. Watch your baking time, adjust it according to the type/size pan you are using. I used the Fleur d'lis pan and had enough batter left over to make a few individual bundt cakes. Hope this review helps or gives you some new ideas!
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92 users found this review helpful

Special Occasion Stuffed Crown Pork Roast

Reviewed: Dec. 30, 2002
This is a special "family" gathering entree. Namely because it is simple enough, yet fancy or elegant enough to make your family and friends feel as if you "really" care and out did yourself! I opted not to include the apple juice, too much moisture can be just as bad as too little. I also sauteed the onions and celery in the butter and used Ocean Spray Jelled Cranberry sauce. I whipped the sauce and then added it into the onion/celery sautee allowing it to melt/meld. I added three cloves of minced garlic to this mix at the end of the cooking time, (right about 10 minutes before the end of cooking)and added everything to a large bowl mixing with a wooden spoon. I also deleted the egg, there is no need for this binder if you do not use the apple juice. If you find your stuffing to dry for your liking add a little apple juice, a little at a time until you achieve the desired level of moistness. Nontheless, your family and friends will feel warm and fuzzy and you will feel pretty darn good yourself when you serve this roast!
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54 users found this review helpful

Cake Mix Yeast Rolls

Reviewed: Dec. 30, 2002
Not a stellar recipe, especially if you use a cake mix like Duncan Hines yellow cake mix, which has a high vanilla/coconutish flavor. If using this brand mix, I strongly recommend that you halve the cake mix and add additional "bread" flour as needed.
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11 users found this review helpful

Kentucky Butter Cake

Reviewed: Dec. 30, 2002
Ok, time to hear from your fav. Culinary/Pastry Chef. Very good product. I made dozens of Kentucky Butter cakes before, and this recipe is pretty standard. Word to the wise, do not overmix, or overbake, test cake for doneness right around the 50 minute interval. Instead of water try using 3 tbls. of a fine brandy or bourbon when making the sauce. I let the sugar in my sauce melt with the brandy to the point where it is just about a syrup, but with a few crystals remaining, then I add the other ingredients, this when poured over the "tooth pick pricked" cake gives it a bit of a crunch, which complements the cakes texture nicely.
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19 users found this review helpful

Not Your Mother's Pumpkin Bread

Reviewed: Oct. 26, 2002
Good recipe. I used two 9X5 loaf pans instead of the 8X4's, I also baked the breads for one hour and fifteen minutes. Instead of coriander I used 1/2 tsp of Mace and only 1/2 tsp. of ground cloves. I also made a Maple butter, by stirring in 3 tbs. of Grade B Maple syrup into one stick of softened room temp. butter. I have a dual degree in the Culinary Arts, and have also worked in Europe as a Pastry chef. Suffice it to say, that it is indeed a good product when I decide to add it to my personal recipe collection; but when you accidently drop a piece on the floor and THE CAT eats it, IT IS A VERY GOOD recipe indeed!
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60 users found this review helpful

 
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