otis Recipe Reviews (Pg. 1) - Allrecipes.com (10896658)

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Lumpia (Shanghai version)

Reviewed: Jul. 3, 2012
These were good but the flavors were a little mellow the first time around. The next time, I let the filling rest in the fridge for 24 hours. This allowed the flavors in the meat to develop more.
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5 users found this review helpful

Fresh Lime Curd

Reviewed: Sep. 24, 2011
I've never made a curd before and followed the recipe exactly and found some of the steps are vague. I ended up with little pieces of egg in my curd. I strained out the pieces and the final product was delicious and flavorful. For taste and texture (minus the egg pieces) I'd give it 5 stars but the recipe directions get a 3. My guess is that the mistake that caused my dilemma could be 1. use egg yolks instead of whole eggs 2. temper the eggs more gradually by spooning and mixing more of the heated mixture into the eggs 3. stir the final mix frequently.
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2 users found this review helpful

Dessertlover's Classic Caramel Sauce

Reviewed: Mar. 19, 2011
I needed this recipe as a base but I'm impatient. I used brown sugar instead of white and I melted the sugar with the butter until it started getting thick. I then added the cream as described and it was immediately smooth and creamy. If I had wanted it thicker, I just would have used less cream. My method took me about 5 min with similar results. Hooray for a good choice of ingredients-that's 4/5 of the recipe. The one star down is because of the preparation time.
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14 users found this review helpful

Frosted Spice Cookies

Reviewed: Dec. 19, 2010
I wanted to point out that the ingredients call for sour milk and the recipe says "buttermilk". It's the same thing. Use the buttermilk if you can but if you can't, use the "sour milk" instead. The recipe looks pretty good but I did not make the recipe so the 5 stars are actually invalid, I just didn't want to bomb the ratings just to give a helpful hint.
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7 users found this review helpful

Spaghetti Carbonara II

Reviewed: Nov. 6, 2010
I love carbonara but I was afraid that if I ever tried to make it, I'd end up with a scrambled, eggy mess. I practically followed this to tee, except I added in the parmesan cheese with the beaten egg as suggested by another reviewer. It turned our perfect and delicious. This is a keeper.
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3 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Jun. 6, 2010
I'm not much of a baker and this recipe is very forgiving. These came out perfect, no adjustment required. I did add a glaze icing on top as others suggested. I served them warm, a la mode. Heaven.
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2 users found this review helpful

Salmon Fillets with Creamy Dill

Reviewed: Jun. 3, 2010
I did change this recipe but I give it 4 stars for inspiration. I adjusted the sauce by blending 1/4 cup of olive oil, 1 clove of garlic, 3 tbs mayo, 2 tsp mustard, and fresh herbs (all listed in recipe) with the juice of 1/2 lemon and salt to taste. I followed the rest of the recipe as given. The fish was cooked perfectly! The family ate every bite.
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2 users found this review helpful

Deep Fried Jalapeno Slices

Reviewed: Jun. 2, 2010
Like another reviewer, I opted for the pickled slices and drained them well and blotted them with a paper towel. Rather than individually fry them, I plopped them all in the batter and picked up three or four pieces, shaking of excess batter and frying them in a group. These turned out perfect! The beer batter is just right, not to heavy, not too puffy. This is a keeper. I'll probably use it for fried pickles, too.
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6 users found this review helpful

One Skillet Pork Supper

Reviewed: May 13, 2010
I think the basic recipe is a great start.The first time I made it as the recipes called but I felt the taste of the tomato soup overpowered the entire dish. The family liked it but the I found the flavor profile unimpressive. The next time, I used the basic idea as a stew. I diced pork loin, sauteed it in a pan within olive oil, 2 cloves minced garlic, salt and pepper. Not draining, I added 4 diced potatoes, 2 diced carrots , and 1/2 a diced onion, fresh tarragon, oregano, and rosemary. When the potatoes started getting soft I added 1/2 cup of chicken broth, 1 can tomato soup, 1/2 tsp worcestershire sauce, 1/2 tsp balsamic vinegar, and 1 tbs merlot. I brought to a simmer, covered and reduced heat and cooked for 15 min. It turned out great! I was much happier with my version but I appreciate the canvas provided by this recipe.
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13 users found this review helpful

Beer Batter for Fish

Reviewed: May 10, 2010
Whoa fluffy batter! I'm in the habit of putting batter in the fridge to 1-let the gluten relax 2-to thicken the batter. I did this without prompting from the recipe and when I fried my first round of fish, the batter was waaaaay too fluffy, so much so, the fish did not cook so well. The next round went more smoothly as I used my fingers to remove the excess batter. This made it just about perfect. Also, this makes enough batter to fry for an army. We're only 4. Next time, I'll cut the recipe in half and reduce the amount of baking powder.
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7 users found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 24, 2010
I followed the recipe exactly, except I used mini-bundt pans. I reduced the bake time a bit. The "cupcakes" looked great, especially after I drizzled the ganache over the top. I made it, hoping to get rave reviews from our crew. It didn't really impress as I had hoped. It was moist but the flavor was nothing to write home about. After the build up from all these reviews, I felt really let down.
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2 users found this review helpful

Broccoli Bites

Reviewed: Jan. 7, 2010
I wanted to follow this recipe as is but something just seemed wrong to me. I wanted cheese bites like they serve in a restaurant. I had this runny oozy mixture (probabaly because I also used thawed, previously frozen florets). i did not see how the ooze would become a bite. So I tweaked. Add more cheese, I added some pepper jack because it melts well. Add more flour until you can ball these up. Roll them into little logs, dip in beaten egg, then cover in seasoned bread crumbs, then deep fry. I tried them with and without breading and the breaded ones were superior. I gave the recipe four stars for a good start.
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5 users found this review helpful

Janine's Best Banana Bread

Reviewed: Dec. 26, 2009
This bread was fantastic. I made the first loaf using black bananas from my freezer. They were pretty much liquid (you get no banana chunks this way) and I made exactly as the recipes states. It was delicious. I made another loaf and tweaked it. I greased my pan with butter and then sprinkled white sugar, tapping to get the excess out. Instead of 1 cup of white sugar, I used 1/2cup of white sugar and 1/2 cup of dark brown sugar and mixed in a couple of shakes of cinnamon and nutmeg. I mixed in crushed walnuts into the final batter. I liked my tweaked version better because it suits my taste but this basic recipe turns out a near perfect loaf.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 13, 2009
AWESOME COOKIE!!!! I followed this recipe exactly as given and the result was the best chocolate chip cookie to come out of my oven! I even made one giant cookie using almost 1 cup of dough and smahed it down on the pan a bit. It ended up being bigger than my face perfectly baked. I don't think I'll ever use another recipe. Thanks!
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2 users found this review helpful

The Best Red Enchilada Sauce

Reviewed: Oct. 5, 2009
I screwed it up. I totally burnt the peppers while toasting them. HAHAHA. Watch the time!!!! Wah. No more peppers on hand, but I really wanted the sauce so I just used a whole bunch of chili powder and a itty bit of paprika for a smoky flavor. I'm still giving it five stars. I can tell this recipe is awesome by the ingredients. The only thing I was going to omit was the oregano because I didn't want even the slightest reminder of spaghetti sauce flavor but that's a matter of personal taste. I soooo wish I didn't burn the anchos. My adjusted sauce was OK: the chilis would have brought the sauce to perfection! So thanks for putting me on the right track. Next time!
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15 users found this review helpful

Chile Verde II

Reviewed: Feb. 17, 2009
This recipe is awesome. I ate a small bowl before it was finished, but for my own personal taste, I added the juice of 1/2 a lime and a can of drained black beans towards the end of cooking. Thanks for the recipe.
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4 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Dec. 26, 2008
In all honesty, I didn't even look at the filling recipe. I simply never thought to BAKE the spring rolls. It cuts out so much of the fat and calories. A spring roll wrapper alone is only 50 or less calories. Hint: rather than add cornstarch to thicken the liquid, I let my filling sit in a colander for a about five minutes to drain excess liquid before putting in the wrappers. here's my version of the filling: use similar amounts of cabbage, carrots, green onion and cooked chicken breast. Chop finely. Stir fry in 1/2 tbs olive oil, add 3 tbs low sodium kikkoman soy sauce, grated fresh ginger, black pepper and minced garlic to taste. Stir fry until cabbage has softened. Drain mixture in a mesh strainer to reduce excess liquids. PLace in wrapper and bake according to this recipe.
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7 users found this review helpful

Christmas Breakfast Casserole

Reviewed: Dec. 26, 2008
I was looking for a recipe that I could use a carton of eggs that was getting ready to expire and some leftover coctail breads and cheeses. This was perfect. important tips: 1. Don't skimp on the greasing! This will totally stick to the bottom of your pan. 2. You don't have to let this sit over night. Baking immediately after preparing it won't ruin anything. 3. This recipe is very forgiving. You can add extra eggs and other items, like peppers, sausage, turkey whatever flavor combinations you prefer. Just make sure you pat and drain any excess water or grease off the items you wish to add. This had a really good base for experimentation and leftovers. It's also great because like a pizza, I was able to stratify different layers of vegetables and meats to suit my family. My partner and my section was layered with hot sausage, jalepenos, havarti,cheddar bacon, onions, and garlic. The kids simply had bacon and cheddar. And it was all in one pan! In my opinion, everyone should have some version of this in their recipe arsenal. It will come in handy for any crowd. Thanks for the inspiration for a delicious Christmas breakfast!
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5 users found this review helpful

Caribbean-Style Sofrito

Reviewed: Dec. 2, 2008
Not the sofrito I was looking for. Margie's Cuban Sofrito is the closest I've found to what I know as Sofrito. I guess Sofrito is like Ragu, your mama's is always best. This had no flavor. I ended up putting some oil in a pan, and cooking it down to take the bite out of the onion and garlic. I added cumin, salt, pepper, bay leaf and oregano in order to get a similar flavor to what I was looking for. I understand the caribbean has a lot of islands and this mixture of vegetables seems more suited for flavors like allspice, cumin, and habaneros.
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11 users found this review helpful

Mexican Style Cornbread

Reviewed: Nov. 22, 2008
I did not adjust this recipe at all and it turned out great. I put it in my recipe box and will make it again for Thanksgiving; However, I wouldn't give this cook credit for coming up with this recipe. I found one 15 years ago on some cornmeal bag and thought it was delicious and wanted to make it again. This recipe has identical ingredients. But I'm glad it's here because I really needed the measurements. Thanks for reiterating a classic!
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2 users found this review helpful

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