flyingham Recipe Reviews (Pg. 1) - Allrecipes.com (10885564)

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Eggplant Parmesan II

Reviewed: Feb. 27, 2012
I didn't bother with the salt and the draining recommended by other reviewers, and it was absolutely delicious anyway, no bitterness at all. I used huge black eggplants (as opposed to skinny Chinese eggplants), and the breaded slices were so big that I used a few of them, sliced thicker, for burgers the next day. Amazing. Baked eggplant is my new favourite thing.
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1 user found this review helpful

Cream Cheese Pound Cake

Reviewed: Feb. 9, 2010
Wonderful. I added vanilla as other reviewers suggested, and baked in two round cake pans instead of a tube pan.
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1 user found this review helpful

Easy Indian Butter Chicken

Reviewed: Feb. 9, 2010
Really easy and delicious! I replaced the butter with margarine, the cream with evaporated skim milk, and the garam and tandoori masala with teaspoons of ground cumin, coriander, cinnamon, cloves, nutmeg and peppercorn. The colour wasn't as richly red as we were used to seeing in restaurants. Next time, we might add more tomato paste or cut down on the milk, just for aesthetics.
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Alicia's Aloo Gobi

Reviewed: Feb. 9, 2010
Great recipe. This was my first time making aloo gobi, and it came out wonderfully and kept well. I didn't have garam masala, but I looked up the ingredients online and it turned out I had all the spices listed except saffron (i.e. cumin, coriander, cardamom, peppercorn, cinnamon, cloves, nutmeg) so I just added teaspoons of all of them until it tasted like I wanted it to. I omitted the salt because the canned tomatoes and chick peas both come pre-salted, and I don't like a lot of salt.
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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 9, 2010
Amaaazing recipe! Elegant and decadent, and so quick! I will definitely make these cakes again. I used margarine and half a pack of semisweet chocolate chips, and I didn't have ramekins so I used a muffin tray. The batter perfectly filled 7 of the muffin wells (the cake doesn't rise, so feel free to fill to the top), and I let them bake for 8 minutes. When they were done, I left the whole tray upside down on a cutting board for half a minute, then pried the cakes out using two mini-spatulas as tongs. They were for a surprise party so I immediately hid them in the fridge, which meant that when we ate the cold cakes afterwards, the centres weren't gooey, but the texture was still wonderfully rich and heavy in a way that seemed gourmet. I got rave reviews and the birthday girl couldn't believe they weren't from a store! (Note: I also sprinkled the cakes with powdered sugar, which made them look gorgeous but turned out to be a big mess when the candles were blown out and sugar got everywhere!)
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9 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 23, 2010
I used spiced rum instead of water, and made sure to really squash them down (following OSHUN's advice) instead of leaving them as balls, and they came out beautifully!
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3 users found this review helpful

Cream of Sweet Potato Soup

Reviewed: Feb. 8, 2010
Great recipe! I doubled the nutmeg and also added a teaspoon of cinnamon, which added a nice kick to the end of every spoonful. To soften the potatoes, I just microwaved them together on one plate for about 10 minutes before pureeing.
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Banana Banana Bread

Reviewed: Feb. 8, 2010
I've made this recipe dozens of times, sometimes with chocolate chips, sometimes without. There's a reason it's so highly rated: it's incredibly delicious, incredibly filling (it's very moist and heavy), and incredibly easy to make! Perfect warm OR cold. I can't recommend it enough.
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2 users found this review helpful

Creamy Butternut Squash With Cinnamon Soup

Reviewed: Feb. 9, 2010
Soooo good!!! I made this in September and it was a perfect fall recipe. Spicy and hearty, and definitely filling enough to be an entree on its own. It fed me for days, and I never got bored of it. I should mention that, after reading other reviewers' suggestions, I roasted the squash beforehand.
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Pumpkin Bread IV

Reviewed: Feb. 8, 2010
THIS RECIPE IS AMAZING. I have no insightful tips to add because it's absolutely perfect! I've made it four times now, as both loaves and muffins. I always 2/3 the recipe because a small can of pumpkin puree is 2 cups, but then I always kick myself for not buying an extra can.
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1 user found this review helpful

Scones

Reviewed: Mar. 10, 2010
I made these with Bailey's Irish Cream instead of milk and they came out with a lovely, subtle Bailey's flavour. Great recipe!
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3 users found this review helpful

Cajun Deviled Eggs

Reviewed: Nov. 12, 2006
I followed other reviewers' advice and used just a pinch of salt instead of the full 1/2 tsp, and they turned out beautiful and delicious.
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1 user found this review helpful

Chickpea Curry

Reviewed: Oct. 14, 2006
Amazing. This was the first time I've tried making curry, but it was very easy and VERY tasty. I followed other reviewers' suggestions and used diced tomatoes instead of the chickpea can broth, plus 1 tsp ground cinnamon instead of 2 sticks, and 1/4 tsp ground cloves instead of 6 whole ones. The tomatoes (and the cilantro!) really added to the flavour, but even before I added them, the fragrance of the spices filled up the kitchen. This was a big hit with my housemates and I'll definitely be making it again!
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Grandmother's Bread Pudding

Reviewed: Mar. 21, 2010
Mmm, would definitely make this again. I used 2/3 cup brown sugar instead of 1 cup white, and replaced the pumpkin spice with 2tsp cinnamon + 1 tsp nutmeg. I also used a sliced ripe banana instead of raisins, following another reviewer's advice. In future, I'd probably use only 2 cups of milk for the sauce instead of 3, because it took forever to thicken.
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2 users found this review helpful

Bread Pudding II

Reviewed: Apr. 14, 2010
I made it in a pie pan and it fit perfectly, and was easy to transport! I also used 1 cup powdered sugar instead of 3/4 cup granular, because powdered was all I had, and it ended up fine. Next time I might add a bit of nutmeg, but otherwise a fantastic recipe as-is. Anyone whose results were too eggy probably didn't mix enough.
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Orange Pudding Cakes With Marmalade Drizzle

Reviewed: Mar. 16, 2010
I did this recipe all wrong but it turned out fine. First of all, make sure your eggs are at room temperature! I realized too late, and my whites just wouldn't turn into peaks, but I folded them in anyway. As well, instead of lemon juice I added more orange juice, and instead of "instant flour" I followed Chandycooks' advice and added 1/2 tsp baking powder to all-purpose flour. Then, since I didn't have ramekins, I baked the whole thing in a store-bought chocolate pie crust so it would end up looking at least a little like the (very misleading) picture. Mmm, chocolate + orange = delicious.
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5 users found this review helpful

Flapper Pie II

Reviewed: Apr. 14, 2010
Holy cow, this was delicious! I used this recipe over the other flapper pie recipe on this site because it uses exactly 3 whites and 3 yolks, instead of only 2 yolks. Immediately after baking, the custard part tasted a bit eggy and I regretted the extra yolk, but by the next day it had set better and was wonderful. I used a store-bought pie-crust because another reviewer complained about the crust listed here.
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2 users found this review helpful

Pear Bread II

Reviewed: Feb. 8, 2010
I made this recipe once for a potluck and never got to taste it because it was eaten so fast, so I made it again for myself and I was glad I did because mmm this bread is SO DELICIOUS. Following some other reviewers' advice, I replaced the oil with applesauce. The pear flavour is really subtle and the applesauce can overpower it, so don't be timid about overdoing it with the pears. I used quite a lot, and the bread took a bit longer to cook, but it was worth it. I also omitted the salt and the pecans (because I never have pecans around), and the bread was fine without them.
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Applesauce Cake I

Reviewed: Feb. 11, 2010
Fantastic recipe! I made muffins and they were absolutely delicious. I added a teaspoon of nutmeg and omitted the raisins and walnuts.
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Hummingbird Cake I

Reviewed: Feb. 8, 2010
This cake was tasty but weird. I got a lot of compliments on it but I don't know if I'd make it again. I followed other reviewers' suggestions and cut down on the oil and banana. Instead of using canned crushed pineapple, I sliced up a whole one and mashed it with a potato masher. The cake was cooked through but didn't hold together well when flipped out of the pan, and the texture, with all those bits of pineapple and banana, was strange and juicy. Very unexpected for a cake. All the pineapple and banana also made the cake very sweet on its own, so it didn't need any icing. It was also very heavy and very filling, perfect for a potluck dinner event with a lot of guests and small slices.
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