Baybee Caix Recipe Reviews (Pg. 1) - Allrecipes.com (10850707)

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Southern Pulled Pork

Reviewed: May 1, 2011
Yes, I get that this recipe is to be served with sauce. Id give more stars if it included a recipe for an exceptional sauce, but my guinea pig meat-eater said the meat on its own needed a little extra seasoning. We added McCormick Grill Mates Pork Rub, seasoning salt, pepper, a dash of garlic powder. He says it was decent and not as bland AFTER our modifications. As for the sauce, we simmered Hines ketchup, Pace picante sauce, Mesquite seasoning, smoked paprika, and Kraft Original BBQ sauce, yellow mustard, and a splash of Budweiser for half an hour. The meat did come out fork-tender and juicy. Just needed a lil extra flavor.
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4 users found this review helpful

Spanish Rice II

Reviewed: Apr. 26, 2011
I followed many helpful suggestions but there was a layer of burnt rice on the bottom. I probably shouldnt have tripled the recipe in the same pot because the rice cooked unevenly. I added garlic,onion, vegetable broth and i used chopped fresh cilantro.great flavor!
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3 users found this review helpful

Royal Icing II

Reviewed: Sep. 23, 2009
Thank you, Diane S! I had purchased some meringue powder from Hobby Lobby last year, and I had misplaced the recipe guide that came with it (for piping and flooding). I needed a royal icing that would dry fast, so using a glossy corn syrup icing wasn't a practical option for my cookies today. I did add some lemon extract and paste food coloring, so I had to add a little more powdered sugar to get the correct consistency. It's very important to mix thoroughly until the icing forms peaks. I found some small empty squeeze bottles with pointed tips in the painting section of the craft store. I filled them up with icing and used them to create lines, writing, and outlines. Some people commented that I must have a very steady hand with a piping bag to create intricate and tiny details. Little did they know about my trick ;) I find that as long as your decorated cookies aren't exposed to air, the icing will not get too hard to bite into. Update: I made my cookies 5 days ago and stored them in tied cellophane treat bags. The icing and cookies are just as tasty and not dry or hard. Beautiful results!
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13 users found this review helpful

Avocado Tacos

Reviewed: Aug. 3, 2009
I have to agree with other that this recipe is rather...basic. I didn't feel like going the healthy route by heating them in the oven. Rather, I deep fried those suckers ( the corn tortillas) to get them crispy. I also added canned (rinsed and drained too) black beans, lettuce, and diary-free mozzerella cheese substitute (Follow Your Heart Vegan Gourmet- which is available at Whole Foods and Trader Joe's). My non veg husband helped himself to 4 of them! We thought this was a great base recipe to give us endless possibilities.
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4 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Mar. 28, 2009
I would definitely make this regularly. My omni hubby and mother-in-law could not get enough of it! When making the chili, I only had one bag of veggie crumbles (TVP), so I used half a link of Melissa's brand Soyrizo ( sold in the produce department next to tofus and soy cheeses). I simply sauteed it for a little while in a seperate skillet and then added it in while the chili was simmering. For those you who claim it was too spicy: When prepping the jalapeno's remove all seeds and remove as much of the whitish 'ribs' (or membrane) surrounding the seeds as you wish. It will have that mildly spicy but pepper-y flavor without all the heat. All of the cans of beans were rinsed and drained before dumping into the pot. I don't care for the thick, starchy liquid that coats them. It has most of the preservatives and sodium. Not to mention, it gives the beans a funky taste and odor. The beans taste cleaner and fresher after being rinsed IMO. I thought there were more than enough beans so I also decided to save the black beans for tostadas or tacos. Oh, and another thing- go easy on the salt. I wished I hadn't added the entire tablespoon as I was taste-testing it. You can always add to your taste, but you can't take it out. I heard adding starchy root veggies like potato, carrot or parsnip will help absorb some of the salt, but I didn't bother. 4 stars =)
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7 users found this review helpful

Tofu Peanut Stir-Fry

Reviewed: Feb. 20, 2009
As a vegetarian (10 months and going strong!), I was anxious to eat something rich and hearty today. I absolutely love Thai coconut curries and soups, so this recipe was very appealing to me. My local grocery store didn't have any peanut sauce by the jar. Instead, I found Taste of Thai® brand Peanut Sauce Mix- which was a package of 2 envelopes of powder. The directions say to mix both envelopes of mix with 1 can of coconut milk to yield 2 cups of sauce, so I used 1 packet with about 3/4 can of coconut milk to make more sauce. I fried the tofu over HIGH heat because it was taking more than 5 minutes to turn golden brown over medium heat. Another thing: I looked at how much oil was left in the pan and decided to drain off ALL OF IT! After I got rid of the oil, I drained the fried tofu onto some paper towels and proceeded to make the sauce in the same wok until it thickened. I then added the fried tofu along with the veggies. I used frozen stir fry veggies, and I didn't care for the wet, soggy texture. I would definitely use fresh veggies next time for a more desireable al dente texture. All in all, great flavor, but I have to admit I regretted not being generous with the ginger. I would use 1 HEAPING tbs. of minced ginger next time. This stir-fry was served with brown rice. Could do without rice or noodles... easily. All that tofu really fills you up. THIS IS A DELICIOUS STICK-TO-YOUR-RIBS type of dish.
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8 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Jan. 16, 2009
I took the advice of one review and used 1- 12 oz can of evap milk and topped with milk to equal 2 1/2 cups. I also took the advice of another review and chose to skip the step of scalding the milk. I highly suspect that was the reason the texture of the custard was airy and curdled. My pie needed an extra 10 minutes beyond the bake time specified, and I'm wondering if it's because I used evap milk and unscalded whole milk. I can certianly relate with others that claimed it reminded them of scrambled eggs (there were little tiny egg curdles through the custard!) A skin had formed on the top which was disappointing. Very much like a sweetened omelet. I was hoping this would creamy and smooth, like vanilla cream pie or creme brulee. I added 1 extra tsp. of PURE vanilla extract as some others claimed it was lacking flavor. I also grated a little fresh nutmeg on top. The flavor is DEFINITELY there, but I need to work on the texture. I'll post an update when I perfect this GEM of a recipe. This an old fashion favorite of my Mother's-who says this pie is a tradition in her native country (Philippines).
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2 users found this review helpful

Viennese Crescent Holiday Cookies

Reviewed: Dec. 31, 2008
I opted to toast my hazelnuts in a dry saucepan over medium heat until they were golden and smelled nutty. I'm a big fan of anything nutty so I even snuck in a couple of tbs. Frangelico. Be careful to wait a minute before attempting to remove from the cookie sheet. I broke a couple. These turned out to be very tender and oh so well received. BTW, I rolled the balls a little bigger than 1" so I ended up with 28 and I immediately started making another batch after tasting the broken ones. OH. MY. GOODNESS. I will be making these festive lil' crescents for holidays to come! The only complaint I have is my little nephew accused me of using 'dirty powdered sugar' on the cookies. I had to convince him the black specks were vanilla seeds so you may want to educate your loved ones prior to serving. LOL
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2 users found this review helpful

Orange Cranberry Biscotti

Reviewed: Dec. 28, 2008
I thought these were absolutely delicious. I love the combination of orange and cranberry, and this cookie definitely delivered when it came to flavor. I didn't feel like taking a trip to the store to purchase a bottle of orange liquor just to use a couple TBS. I was very generous with the zest. As a matter of fact, I used the zest of 2 large navel oranges, a heaping tablespoon of frozen orange juice concentrate, and subbed orange flavored Craisins. I was afraid that these wouldn't have that 'orange zing' as someone mentioned they were a little bland. These turned out to be far from bland! It wasn't orange overkill either!Delicious! I loved that surprise HINT of cinnamon in the background. I too, melted some semisweet chocolate to drizzle on the tops for a finishing touch (spooned it into a ziploc bag, seal, and snipped a very small hole in one of the bottom corners). These are the most crumbly biscotti I have made, so be sure to use a serrated knife and carefully use slow strokes to cut through the log. It's also helpful to take the time to chop the cranberries into smaller pieces to make the logs easier to slice without breaking. A quick pulse of a food processor or some kitchen shears to snip them into smaller pieces did the trick for me. I didn't want to fuss with a knife. The dough will be quite sticky and tricky to shape into logs, but it is much easier if you do it with wet hands. These were an unexpected hit with my family, but NOT the kids LOL
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33 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 28, 2008
Based on the many rave reviews, I decided stray away from my usual recipe to give this version a try. I DID end up having to double the cinnamon-sugar mixture. They were baked for exactly 8 min. and the texture was perfect: soft and chewy. The reason why I give this cookie 4 stars is because I didn't care for the aroma of the Crisco. Some may say that shortening gives cookies that 'old fashion' taste, but I wasn't too keen on it. The texture and cinnamon flavor are phenomenal though. Friends who are new to baking cookies: Parchment paper (to line your cookie sheet(s)) is your best friend! You can re-use parchment paper for several batches of cookies without having to wash each cookie sheet. This saves alot of time for those of us who bake several dozens of different varities of cookies during the holidays. It also makes for easier removal of the most fragile cookies. No need to grease the cookie sheets either. I also used my trusty "cookie scoop" to get uniform sizes before rolling into balls. I had many high praises from friends and family who received these snickerdoodles as gifts. Definitely worth a try!
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4 users found this review helpful

Gingered Molasses Cookies

Reviewed: Dec. 26, 2008
I was searching for a ginger-flavored cookie that didn't include decorating each and every gingerbread man because I chose to make several cookie varieties this holiday season. THESE WERE SURPRISINGLY PHENOMENAL! I'm surprised this recipe hasn't been reviewed as much as other cooki recipes. I love that the orange was subtle, and the spices weren't overly spice-y. They were soft and chewy for a few hours, but by the next day, they had hardened- even in an airtight container. I might try baking them for at a lower temp next time.
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2 users found this review helpful

Orange Cranberry Drops

Reviewed: Dec. 18, 2008
... I wasn't too thrilled about these. Neither was my guinea pig (hubby). I wanted something different to add to my array of Holiday cookies, and this one I found to be more of an everyday cookie. Not very festive in taste or appearance. These cookies are light and airy so I can see why some others have said they were indeed cake-like. My sister liked them, but I thought these weren't good enough to add to my cookie swap recipes. The orange flavor was barely noticeable although I added the zest of 2 large navel oranges (in leiu of the orange extract), orange-flavored Craisins and the orange juice specified. These seemed more suitable for a brunch or teatime treat, but then again, they weren't that impressive or memorable. Okay, I'm venting... perhaps I'm a bit than disappointed. Sorry :(
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Apple Pie by Grandma Ople

Reviewed: Nov. 28, 2008
I know pies (baking is my forte), but I guess I managed to foul up on the sauce. The directions on the sauce aren't clear as to what temperature setting and how long to cook it. I added the flour to the melted butter on a medium setting. I kept stirring and waiting for this to become paste-y, like a roux. After several minutes I thought to myself, ' Gee, I don't want to brown the butter. Better add the water and sugars now.' After adding the water and sugar, I turned up the heat to medium high to bring it to a boil. By the time it was STARTING to bubble, it had become a thick, gooey mass the texture and appearance of thick applesauce with molasses. I'm not good with candy making, so I thought, ' Ok, if I bring back it down to a simmer like the directions say, maybe it'll thin out.' WRONG! Despite my doubts, I poured this thick sauce on top of the lattice crust. I was giggling to myself as I realized I wouldn't have a problem with the sauce 'running over the edges'. It barely penetrated the upper layer of apples by the time it had finished baking. I really wanted to give this pie a 5 star rating like everyone else. I probably cooked the sauce too long. I'm not going to give up though. I used my own recipe for pie crust and I used 2 granny smiths, 2 braeburn, and 2 golden delicious. It was a beautiful blend of flavors. They were coated with a heaping tsp. of Apple Pie spice. I really wished I had also coated them with flour because there was very little sauce in the pie :/ I ma
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2 users found this review helpful

Carrot Pineapple Cake I

Reviewed: Aug. 12, 2008
This a nice variation. I baked this cake a couple of days ago and today, there isn't a crumb left. I could not give it 5 stars because I couldn't get past the gummy texture. I baked the cake 'til a toothpick came out dry (45 min.) so it wasn't an issue of being underbaked. The thick moist, batter produced a very dense, heavy cake with LARGE crumbs- giving it a gummy texture. THIS IS NOT A DAINTY CAKE by any means. Very hearty, very sweet. Overall, very good flavor combo with the addition of pineapple and coconut. This would be great with a simple butter-sugar glaze IMHO. DH and friends devoured it!
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2 users found this review helpful

Banana Cream Pie I

Reviewed: Jul. 30, 2008
So, so good for a hot summer afternoon or picnic. I can't agree more with 'kate'- DEFINITELY DO NOT BAKE THIS PIE. I've baked DOZENS of pies in the last 7 years, and I've never come across a banana cream pie that was baked. Might be a typo in the recipe. I must add, a baked-from-scratch pie crust is unparelleled in flavor and texture, so those who are intimidated: PLEASE DO YOURSELVES A FAVOR AND TRY IT! YOU WILL SHUN STORE-BOUGHT BRANDS =) Some of us have claimed the filling was runny; I highly suspect that the custard was not cooked to its full thickness. Remember: the custard should be at a constant SIMMER; meaning, small bubbles should be forming around the edges for about 3-5 minutes. If the custard is at a constant simmer, keep stirring and dip a spoon into it. Lift it out. With your finger, mark a line down the back of the spoon. The line should stay distinct and not meld together so easily. That means its ready. BTW, I once made this pie without the bananas. All I did was stir in 2 TBS. banana liquer into the custard along with the butter and vanilla. I suppose if I added the bananas, it would that much better. To really wow your guests, consider whipping your own sweetened cream instead of the whipped topping. Oh yes, and do not substitute skim milk- it will also negatively affect the consistency of the custard.
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212 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Jul. 25, 2008
LOOOOVE IT! I made this pizza sauce last night and followed the recipe as written (but portioned it for 12 servings). I was worried that I would run out of sauce, but in hindsight I wasn't thinking logically. LOL I made enough pizza dough ( Jay's Signature Pizza Crust from this website) for 1 large 16 in. pizza. What I was left with was a tub of extra sauce! You live and learn ;) Even with the addition of water stated in the recipe, the sauce re-solidified into a paste after being refridgerated overnight for use this evening. LOL I nuked it covered for a minute and gave it a stir and that's all it needed to get to the right consistency for smoothing it on the crust with the back of a serving spoon. Anyhow, this sauce was SUPER DELISH. I'd give it 6 stars if I could!
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Jay's Signature Pizza Crust

Reviewed: Jul. 25, 2008
I thought this pizza dough made a phenomonal crust! I too added seasonings and parmesan cheese to my dough. I smeared this crust with 'Exquisite Pizza Sauce' from this website and I had a winning recipe combo. I made the dough a day in advance, divided it into 2 portions, applied a thin coating of olive oil to keep the dough from drying out and getting sticky, and finally wrapped the 2 discs in plastic wrap. Just let the dough come to room temp before patting it down and stretching it out- it makes it so much easier to handle. I baked my crusts ( I made 2 smaller pizzas) in perforated pizza pans on the bottom rack at 500 degrees for 8 min., then turned down the temp to 425 degrees and baked for 8 more min. I chose to brush some melted garlic butter on the edges of the crusts after they baked- IDK, just an idea I got from a pizzeria. It was crusty on the outside and nice and chewy on the inside. My guinea pig wants another homemade pizza for his upcoming b-day. Thanks, Jay! * If adding greenery such as parsley, basil, spinach, ect. I highly recommend placing these topping directly on the sauce then covering with cheese and other toppings. The first pizza I made had crispy spinach with charred edges. Go 'head and giggle! :P
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Prize Winning Baby Back Ribs

Reviewed: Jun. 15, 2008
Thanks to some very helpful reviews, this was just as easy to pull off using a gas grill with a smoker box. After the ribs marinated overnight and the soaked chips were in place, I set the flames to high to heat through then turned one side off and laid the ribs on that side. I set the flames on low for the opposite side of the grill and let the ribs slowly smoke for about an hour and a half before basting with a good store bought bbq sauce (Kraft Honey flavored). I was very thrilled to create tender, juicy ribs much like Chili's restaurant serves. These were perfect with grilled corn and potato salad. I'm on a roll with summer grilling!
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Oven-Fried Pork Chops

Reviewed: Jun. 10, 2008
I made these a few nights ago and it was AWESOME. Awesome because it is so simple and DELICIOUS! I will admit that I was in NO mood to step out in the summer heat to buy some bread stuffing mix... I looked in my pantry and noticed A 10 oz. box of Garlic- Onion Croutons. I crushed them with a rollling pin and used that for the bread stuffing mix. I also dipped the chops in flour before the egg wash and breading. These are SUPERB, no-nonsense pork chops! P.S. Hubby claimed to dislike pork chops but after trying this version, he had a second helping...so did I! These are so crunchy and juicy. I'm glad I decided not to grill them.
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Alfredo Sauce

Reviewed: Jun. 10, 2008
WOW! Very simple, very impressive! This sauce is so similar to Olive Garden's! I could not find freshly GRATED Parmesan cheese in the cheese section of HEB ( a popular grocery chain in Texas). I finally found 6 oz. tubs of Digiorno brand grated Parmesan in the Deli area. I made a double batch and it was more than enough to coat about 20 oz. of bowtie pasta. I used unsalted butter as recommended and I threw in some precooked cocktail shrimp (from the frozen seafood section) that I thawed out under running water. The sauce was brought to a gradual simmer and it began to thicken after 5 min. I was afraid to let it go longer for fear of the sauce breaking. Maybe I should have cooked it a little longer because I could feel the lil granules of cheese. Other than that, THIS ONE STAYS IN MY RECIPE BOX!
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