Selie Recipe Reviews (Pg. 1) - Allrecipes.com (10716450)

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Chocolate Oat Snack Cake

Reviewed: Mar. 28, 2011
I was somewhat underwhelmed by these. I expected a little more substance. I did appreciate that they weren't overly sweet - although I think the hot oatmeal (even though I tried to cool it!) melted the butter in the batter and might have changed the consistency of the final product.
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Granny's Banana Bread

Reviewed: Mar. 28, 2011
Well, this is delicious. I hate to be one of those people, but I did add a tablespoon or so of olive oil to try to keep the bread from being gummy (which happens sometimes). This was REALLY good, even in the batch where I forgot to add the eggs. Chocolate chips aren't even necessary, although it's delicious with them.
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4 users found this review helpful

Raspberry Fudge Brownies

Reviewed: Apr. 25, 2010
These are JUST AS GOOD as they sound. Oh my goodness. I halved the recipe and baked it in a loaf pan. I even burned the brownies a little bit and they were delicious. One of the best base brownie recipes I've ever had, and the other parts just make it so over-the-top delicious you will want to eat the whole pan.
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2 users found this review helpful

German Potato Salad

Reviewed: Apr. 25, 2010
Really tasty! Actually better with sausage than bacon, if you have it. Don't skimp on the dressing.
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3 users found this review helpful

Seminary Muffins

Reviewed: Apr. 25, 2010
These are always a huge hit. They're a little bit rubbery after all (with the applesauce) but they're still very delicious and they have enough substance to them that even my boyfriend (who hates sweets) really enjoys them.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Apr. 25, 2010
Really tasty, really easy, and I wouldn't have thought to make two chickens at once. I think that's what I'm going to do from now on. It wasn't sticky - I'm not sure why - and it didn't seem especially rotisserie style to me. But it WAS extremely tender, and the spice rub was quite good.
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Taylor's Piroshki

Reviewed: Apr. 25, 2010
My biggest problem with this recipe was that I had to throw away my first batch of dough (it turned into an exploding runny mess with the four cups of flour) and when I remade the dough, I wound up having to use something like seven and a half cups of flour to make it pull away from the sides. Don't get me wrong - I know that humid weather can make some difference - but it hasn't really been that humid here and doubling the flour is a lot more of a difference than I've ever had to do before! And I consider myself a pretty experienced baker. The filling, as people suggested, erred on the side of bland. IMHO, you should season the meat as you cook it, and make sure you break it all up into small pieces! I didn't have quite enough dill, but it wouldn't have made that much of a difference, I think. Also added some fried cabbage and garlic and a boiled egg. I should have added even more cabbage for a little sweetness. Threw in some oil so the filling wouldn't be so dry, but next time I think I'd add some tomato paste.
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Green Tea Layer Cake

Reviewed: Feb. 22, 2010
I halved the recipe because I don't have much use for a two-layer cake, so I baked one 8" round layer in my unreliable oven at 350 degrees for about 20 minutes. I didn't have matcha, so instead I ground up the contents of two teabags. Probably not the best method, and I imagine it would taste better with higher-quality, better-ground powder, but it does taste pretty good! Nice and subtle, and the texture of this cake is amazing, even with applesauce in place of half the oil. I used some leftover cream cheese icing out of my freezer rather than making green tea icing, and I have to say, I think the flavor would be too overpowering for me with tea-flavored icing too, so regular cream cheese icing (I like mine not very sweet) has a great contrast. I like the subtlety. Waiting to see what my green tea loving friends think of the cake, but thus far I think this cake easily deserves 4-5 stars if you like green tea flavored desserts!
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5 users found this review helpful

Spicy Banana Curry

Reviewed: Aug. 24, 2009
A pretty decent starting point. I had to halve the recipe because it makes a whole lot (it still made a lot, even halved) and used canned tomatoes instead of diced fresh. The end result was hot but not as flavorful as I'd like. I tried to tweak the spices to suit my taste a little more, but something seems missing... the idea of a banana curry recipe is good, but I'm not quite sure this is the one.
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6 users found this review helpful

Chocolate Chip Bars

Reviewed: Aug. 5, 2009
Please follow Pam's advice here! Add 1/4 c peanut butter to the batter (when you're creaming the butter and sugar), then bake about 11 minutes on 50% power. I used mini chocolate chips and added some M&Ms because I didn't have enough chocolate chips, then sprinkled the remainder of the chocolate chips on top. Delicious! Especially good if you like brown sugar (and the taste of peanut butter, mmm). I couldn't wait for them to cool... ate some of them directly out of the pan with a spoon. The batter tasted a little floury unbaked, but that seems to be resolved now.
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7 users found this review helpful

Soft Sandwich Buns

Reviewed: Nov. 20, 2008
MAKE THESE BUNS. Seriously, this is the recipe. Just stop looking and make them already. I've made a few other recipes and some of them were fine, but this is AWESOME. Make them and you won't regret it. I let them rise probably longer than one hour (but not by too much, I think) next to the stove where I was cooking sloppy joes, and mmmm. Perfect. They're just sweet enough to be delicious, perfectly bubbly, rise up nicely, fluffy and tasty and just dense enough to hold and not get soggy. Not get soggy with sloppy joes! And yet it's deliciously chewy!
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 24, 2008
Very sweet, so it's more of a dessert loaf than a breakfast loaf (not that that stops me from eating it for breakfast!) but it's very good. I made mine as muffins. I followed the ingredients as best I could, but subbed 1/4 c butter for some of the oil and didn't have the exact spices so I used more cinnamon and a dash of allspice. I baked these as muffins and mine were done in about 35 minutes, so don't be fooled by the 50 minute reviews you read! Check yours regularly. Overall very good, better than other pumpkin breads I have made. I've got another tray of muffins baking right now, some with raisins inside (soaked for softness) and some with chocolate. Not sure how those will turn out but it's worth experimenting.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Sep. 24, 2008
Peanut butter cookies are usually dry and kind of blah. These are NOT dry, and they are anything but blah! Even my boyfriend who hates desserts loved these. I would say they're probably the best peanut butter cookies I've ever had. I halved the recipe but used a whole cup or so of crunchy peanut butter and it was great. Give them a try!
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Deviled Eggs

Reviewed: Sep. 24, 2008
This is truly the best deviled egg recipe ever written. You can turn it into a delicious egg salad, too - my favorite use for it. Yum!
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Tres Leches (Milk Cake)

Reviewed: Sep. 24, 2008
Easy to follow and so delicious! This one's been a big hit everywhere I've taken it. I never liked tres leches cake before (I hadn't tried it homemade before!) but now it's definitely a staple in my kitchen. I usually wind up baking mine either in a smaller square pan or a round cake pan, a little longer at a slightly lower temp, and it's been good this way. Make sure you follow the instructions to beat it between each egg addition, etc. because then you will get the fluffiest cake imaginable.
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Baingan Bharta (Eggplant Curry)

Reviewed: Sep. 24, 2008
I accidentally put in too much yogurt and it was still good - the flavors really come together deliciously! Didn't have cumin seeds so I used ground cumin. I would add more spices in the future, especially more curry powder. I threw in a pinch of cinnamon too.
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1 user found this review helpful

Black Thai Pork

Reviewed: May 25, 2008
Easy to make and very good - I halved the recipe but basically followed it as exactly as I could. I used natural crunchy peanut butter and wound up having to put more water in the sauce. Ate it with rice. My boyfriend, who loves Thai food (don't know if this is remotely authentic, but it's tasty), requested that I cook up more meat because it was good and there was enough sauce! So that's a good sign. And it's really VERY simple.
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Bake Sale Lemon Bars

Reviewed: Apr. 12, 2008
Okay, I actually think I'm a pretty decent baker, but I wound up with something kind of like sweet biscuits with a lemon omelette on top, no custard at all. There was no instruction on how to combine the butter with the rest of the crust - I can only assume it was supposed to be melted, but I've been on a biscuit kick so I cut it in with a pastry cutter. Well, that led to a delicious shortcake/biscuit crust... and I'm not sure what I did wrong with the custard, unless I either over- or under-beat the mixture. I followed the recommendations to up the lemon, double the eggs, and add more flour - maybe that was the problem. Did double the crust. I guess it's pretty decent-tasting, but it sure is not custard, and I was hoping for custard.
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Jamaican Jerked Chicken

Reviewed: Mar. 2, 2008
Kind of blah and bland. What a disappointment!
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Absolutely Perfect Palak Paneer

Reviewed: Mar. 2, 2008
I don't know what happened, but this just didn't work for me at all. Maybe I messed up or something. I'll try it again, but it was really bitter and didn't taste like the palak paneer/saag paneer I'm used to having at restaurants.
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