Greek Lover Boy Recipe Reviews (Pg. 1) - Allrecipes.com (10688639)

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Pork Schnitzel with Dipping Sauce

Reviewed: May 1, 2015
After watching the video, and following the instructions to the letter, the result was absolutely delicious! Actually this is the national dish of Austria since its capital city is Vienna. TIP: The only change I made is slicing the pork with an electric food slicer. Much faster than pounding each slice with a mallet :-)
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Chocolate Syrup

Reviewed: May 18, 2011
This really is the best recipe for home made chocolate syrup. I’m sure it’ll taste richer with milk vs. water (save heavy cream for fudge sauce). To refill a Hershey’s bottle, scale up recipe to 24 servings=1½ pint=3 cups=24oz. REVIEW SUMMARY: TOO THIN? Be patient. It only thickens after it’s chilled. IN A HURRY? For immediate use, thicken with one of the following: 1) (as suggested already) heat sugar with water until sugar dissolves, then add cocoa, or 2) reduce water from 1½ to just 1 cup, 3) for each 1 cup of syrup, mix cocoa with: (a) 1 tbs cornstarch or (b) 1 tsp unflavored gelatin or (c) ½ tsp xanthan gum (that’s what’s in the original Hershey’s syrup). if using (a) let boil for 1 more minute or it won’t thicken. TO MAKE SUGAR FREE substitute ¾ c agave nectar for each 1c sugar and reduce recipe liquid by 1/3c. TO EXTEND SHELF LIFE, add ½ tsp citric acid to each 1 cup syrup and stir well.
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263 users found this review helpful

Pumpkin Frozen Yogurt

Reviewed: Nov. 6, 2010
this would be a 5 star recipe for me if a vanilla yogurt was used. Greek-style yogurt is not Greek yogurt (FAGE). you can't have 2 strong different flavors in the same recipe--hence the mixed reviews.
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7 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Jul. 24, 2009
Let me just say that SF sourdough bread is no longer possible in SF only. unbeknownst to them, SF gave the La Brea Los Angeles Bakery the "best SF sourdough" award in a contest, and went ballistic when they found out that the winner was not a San Franciscan! Tests on the SF water proved wrong all claims that SF sourdough bread can only be made there! Whether a beginner or an expert in sourdough bread this recipe is all you need.
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Coconutty Bars

Reviewed: Nov. 22, 2008
YUMMM... the perfect snack bar for a "nuts about nuts" kind of guy like me. VERSATILE TOO! i liked the idea of using whole wheat flour instead. try adding sesame seeds and a hint of ginger to perk up the flavor. IN ANSWER TO a reviewer's question (fsnodderly): to my knowlede, there is no straightahead brown splenda yet. just the blend. the only SF brown sugar subs i've seen are "brown sugar twin," and "sweet 'n low brown." but may leave aftertaste. SUBS make your own by adding 2-3 tbs molasses to 1c splenda. remember none of the above can caramelize in baking; not enough sugar crystals. OR use turbinado sugar, which is raw sugar. BETTER YET try the only SF sugar sub that caramelizes successfully is "xylitol" to which you can add molasses to get brown sugar. perfect for making sugar-free creme brulee! good luck!
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Rose Petal Jam

Reviewed: Jun. 13, 2008
this sounds brilliant. i was looking for a rose syrup recipe and other foreign-language cookbooks suggest the same procedure. thx very much. now i can proceed with confidence to something more than just rose syrup... rose petal jam!
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21 users found this review helpful

Hawaiian Sweet Bread

Reviewed: Feb. 25, 2008
Ah, Ruthie Banks! I just realized you're the same Taste-of-Home published recipe winner in the cookbook my family bought me for Xmas. ALLERGIES ACCOMODATED Thx for this heavenly, versatile, and easily adaptable recipe. To accomodate our daughter's allergies, I substituted - a gluten free all-purpose mix for the flour - schredded coconut for the potato flakes - coconut milk for the dairy milk - goat-milk butter for the usual butter - dried egg whites for the eggs, and - coconut/lemon extract for the vanilla I also brushed the top with eggwash for a shiny appearance. TIP: because it can be quite sticky, i recommend minimal handling of the dough. BREADMAKER CONVERSION Pour all wet ingredients first, and then all the dry ones. Yes, all 7+ cups of flour. We can disregard the 4-cup flour capacity limit, because that's for the full baking cycle. We're only using the machine for kneading here (step 1). A few min later, plop the dough into a well greased megapan (i use our turkey pan) and let rise uncovered in semi-warm oven (75 F) for 1-1/4 hrs (step 2). Punch dough down flat, brush with eggwash, crisscross with greased pizza cutter, and let rise for another 45 min (step 3). Remove megapan to preheat oven before baking (step 4). Enjoy your pull-apart hawaiian sweet bread!
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Semolina Pudding

Reviewed: Jan. 4, 2008
ahh...delicious! better than my childhood years in greece where they make it using olive oil (!)--that's too heavy for me today. but the butter makes it heavenly! even though i used half of it and half the sugar called for. also i sprinkled in a little black & white sesame seeds for color contrasts. thx very much, nikita. happy new year!
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Spicy Tomato Chutney

Reviewed: Nov. 20, 2007
ever since we sampled the "Indian Pizza" at Trader Joe's my family got hooked on them. There's a great recipe for "Indian Chapati Bread" on this site too. Now I can't wait to top flat breads with this chutney and sprinkle w/goat cheese!
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21 users found this review helpful

Sugarless Pumpkin Pie

Reviewed: Nov. 2, 2007
i bet it tasted better the second time. the secret is sugar twin for baking. splenda is great in cold drinks like lemonade. but terrible for baking. even if you follow baking the adjustments listed on the package (add flour, baking powder, etc.) it's still got that aftertaste. so this year's pumpkin pie will definately be with sugar twin.
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7 users found this review helpful

Ciabatta Bread

Reviewed: Oct. 30, 2007
great & versatile recipe, marina. thx a million. CAN'T TOUCH THIS? my breadmaker took 2hrs and 20min to yield a blob with half the flour on it still untouched. still wonder why... BEATING THE STICKY PART undeterred, i scooped out the mysterious mud onto a lightly floured surface. by dusting my hands in flour on and off, i bypassed the sticky part altogether to form 8 awesome buns. THE PAN'S INCOGNITO here's how to bypass the reported "bowl-size issue": cover the pan with a teatowel and send it incognito (oven power off). drafts will be wondering "where is cognito?" BOWL IN THE OVEN took the culinary student's advice re the boiling water bowl. good idea. just remember to add salt in the water. why? c'mon. no rain, no rainbow. no salt, no steam :-) ADD-ONS i'll also take some other chefs' advice about adding garlic or olives or both next time. HEADLINE NEWS thx for your reviews everybody. this ciabatta became an instant classic in my family. Greek Lover Boy has the story... hasta la vista, baby.
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8 users found this review helpful

Pears Panos

Reviewed: Oct. 19, 2007
god bless you, steve. i made my first pear liqueur but it didn't taste sweet or peary enough. your recipe is just what i was looking for. thx a million. mike
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Moroccan Ksra

Reviewed: Oct. 2, 2007
Seductively tasty, thx :-) CAUTION: Just don't leave the entire bread basket on the table; it'll disappear bef ore the food arrives. NO SEMOLINA FLOUR? Just grab a box of couscous (that's wheat grain), pour it in the blender, and grind it into dust (couscous=pulverize).lv NO COUSCOUS? Pulverize your southern grits (but that's corn grain).
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11 users found this review helpful

Skordalia

Reviewed: Sep. 30, 2007
nice and simple, thx. just like mother used to make and serve with battered cod filets. i was wondering if we could speed things up by using a good quality mash potatoes mix instead.
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6 users found this review helpful

Chocolate Peanut Butter Milkshake

Reviewed: Sep. 28, 2007
quick & cool energy booster! thx, andrew. your drink is totally customizable according to taste. MY SUGAR FREE VERSION TIP: when making shakes/smoothies, ice cubes always get crushed first. then you add the ingredients. i also cut back on the peanut butter to (ABS Diet levels) and having no choc syrup on hand i made my own. here's how: grabbed 2 envelopes of my wife's diet swiss miss cocoa mix, stirred them both into 1/2 a cup of milk, and blended away... :-)
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