image2frame Recipe Reviews (Pg. 1) - Allrecipes.com (10897081)

cook's profile

image2frame

Reviews

Photos

Menus

 
View All Reviews Learn more

Peach Cobbler II

Reviewed: Jun. 26, 2008
I've made this cobbler a few times. It's awesome! Some reviewers have mentioned a problem with excess juice. Juice will happen with perfectly tree ripened, melt in your mouth sweet peaches. Those kind of peaches are best eaten fresh, sliced, with a splash of cream, or vanilla ice cream, drizzled with Frangelico. For a cobbler, use those rock hard peaches from the grocery store. They won't be too juicy, once baked. Use a potato peeler to remove the skins. It is harder to remove the pit from the rock hard peaches. Slice the peeled peach, then break slices away from the pit. Keep slices fairly large. Peaches vary in size. Use enough peach slices to fill your dish about one and a quarter inches deep. I've made this in a 9" x 9" glass casserole and in a 9" x 13" glass baking dish. For the 9" x 13", increase the biscuit topping quantities by 50%. I like adding a teaspoon of vanilla, and some nutmeg to the peach mixture. Cinnamon, ginger, or cardamom would also work well.
Was this review helpful? [ YES ]
210 users found this review helpful

Honey Oatmeal Bread II

Reviewed: Nov. 30, 2008
Nice loaf, very tasty. Next time I will skip the final brushing with honey. It leaves the loaf sticky. I will sprinkle a handful of oats on top of an egg or milk wash just before baking. This is good with a mixed grain type of rolled grain hot cereal mix, instead of just oatmeal. Substitute one cup of whole wheat flour for one of the white flour, too. More fiber/flavor. Also, I cooked the rolled grain cereal with potato water (water saved from boiling potatoes for mashing)so whatever vitamins and minerals are boiled out of the potatoes are now in the bread.
Was this review helpful? [ YES ]
61 users found this review helpful

Warm Apple Cinnamon Cobbler

Reviewed: Oct. 29, 2009
Very good! Didn't have fructose, used sugar instead. I also added ground allspice and clove. Sprinkled a dash of brown sugar and spices on top of biscuit batter just before baking. Next time I will try tapioca instead of cornstarch as a thickener. Cornstarch has a slimy kind of texture.
Was this review helpful? [ YES ]
22 users found this review helpful

Cranberry Relish with Grand Marnier® and Pecans

Reviewed: Nov. 26, 2010
I've made this before and it's great! This time I borrowed an idea from "Superb Cranberry Sauce with Apples and Pears " and I added a diced apple and diced pear (cored, peel left on) and it was amazing, added another complex layer of flavor. I made it the day before Thanksgiving, but found out the day after it was even better. Next time I'm making this two days ahead.
Was this review helpful? [ YES ]
10 users found this review helpful

Pumpkin Pecan Pancakes

Reviewed: Nov. 14, 2010
Served these with the Apple Cider Syrup from "Pumpkin Waffles with Apple Cider Syrup By: JEANETTE B" on this site. Excellent choice for a chilly fall morning. I used walnuts instead of pecans, brown sugar instead of white, cutting back to a quarter cup. I used fresh baked pureed pumpkin, not canned. Next time I will add a teaspoon or 2 of pumpkin pie spices. These are heavy and solid, maybe a Tbsp or two of oil or melted butter might help to make these a little lighter.
Was this review helpful? [ YES ]
10 users found this review helpful

Spice Cookies with Crystallized Ginger

Reviewed: Dec. 4, 2009
I made this as written, except used light corn syrup instead of dark, (and altitude adjustments for 7000') It's wonderful. Nice spice cookie without molasses. Presents spice flavor without being too sweet. Made it again, modifying the spice mix. Doubled the cinnamon, ginger, and crystallized ginger, reduced cloves to 1/4 tsp, added 1 tsp cardamon. Very good, next time, I'll add even more ginger. Adjust spice mix to suit your taste, and double the recipe, these disappear fast.
Was this review helpful? [ YES ]
7 users found this review helpful

Walnut Apple Bundt Cake

Reviewed: Nov. 27, 2008
Very good! Instead of the sprinkled sugar topping, I drizzled a glaze on top (1-1/2 cups powdered sugar, 3 Tbsp or so Milk) Next time I make this I want to try adding maybe another half cup ot more of apples, finely diced instead of shredded. Definately saved to recipe box. Thanks!
Was this review helpful? [ YES ]
7 users found this review helpful

Country Seed Bread

Reviewed: Feb. 2, 2011
Great recipe as is! My kitchen has 2 rules: if you are making something good, double the recipe, and clean up. I don't use a bread machine, I use a stand mixer with a dough hook. Do toast the seeds, and for that matter, anytime you use nuts or seeds, in salads, brownies, pecan pie... toast them, adds a wonderful flavor you can't get any other way. I use a slow rise, all day or overnight technique. For the loaves I made yesterday (gone now!) I doubled + some. Started with 1 3/4 cups water. Put half of that in a cup, microwaved till temp is 110 f. Stir in honey, and stir in only 1/2 teaspoon yeast. Let it proof an hour or 2 until foamy on top(this makes a bottle last a long time). Meanwhile, mix whole wheat flour, and about 3/4 cup rolled oats, salt and oil, and the other half of the water in the mixer, knead with dough hook about 5 min. Toast seeds, mix in. Add proofed yeast to mixer, add bread flour as much as needed until dough isn't sticky, and streches when pulled. Gather dough into ball, spread 1/2 tsp oil outside of dough and inside of bowl, let rise at room temp for hours- overnight or all day. I keep it in the microwave, it's draught free, and the cats can't get at it... If a faster rising is needed, remove dough from microwave, nuke a cup of water until the water is hot, keep hot water in microwave, return dough. When dough is doubled in volume, punch down, shape into 2 loaves, in buttered loaf pans, or freeform, bake 375f about 25 min.
Was this review helpful? [ YES ]
6 users found this review helpful

Chocolate Truffle Cheesecake

Reviewed: Mar. 11, 2008
Very good. Maybe the next time I make this it will be even better, and rate five stars. I used about 24 oreos, and a 10" springform pan. Baked at 300 for 55 minutes. It was a little overdone, it cracked and was a little dry. I'll try 50 minutes next time. I covered the cheesecake with the chocolate topping from Chocolate Cheesecake II. 1/4 cup cream, heated to near boiling, then stir in 1 1/2 cups chocolate chips, 1 t. vanilla until smooth, spread on top. Nice way to hide the crack.
Was this review helpful? [ YES ]
5 users found this review helpful

Bacon Pork Tenderloin

Reviewed: Nov. 2, 2013
I've cooked this recipe on the grill, indirect heat. It's great! Brush the apple mixture, then wrap with bacon, but save the final brushing of the apple mixture for the last ten minutes of cooking, otherwise the sugars will darken too much. I used applesauce, didn't have apple butter. This goes well with a side dish of fried apples and onions. Core and slice thin an apple or two, mix varieties if you can. Slice an onion or two. Save a piece of fatty bacon, fry it up, then fry the apples and onions in the remaining bacon fat. Add a half teaspoon (total) of your favorite blend of allspice, clove, cinnamon, ginger, nutmeg. If you like things sweet, drizzle a teaspoon or two of honey or maple syrup at the last minute or two of frying.
Was this review helpful? [ YES ]
4 users found this review helpful

Paula's Bread Sticks

Reviewed: Jun. 14, 2008
My favorite breadsticks come from Sisley Restaurants in the Los Angeles area. Paula's are good. I've made these a few times, (using a mixer), they are fast and easy to make. I have a few changes to suggest. Use about one third whole wheat flour, and bread flour for the rest. Instead of sugar, use 2 - 3 Tablespoons honey, that makes them moister. Use milk in place of half of the water, and skip the powdered milk. Brush with olive oil before baking. I didn't have sesame seeds, they're fine without. I tried making a cheesy bread stick tonight- YUM! I cut some mozzarella cheese sticks lengthwise in quarters, and cut some cheddar cheese into similar sized lengths. I rolled the dough into a log shape about six inches x 3/4 inch, then flattened the log, wrapped the dough around the cheese, pinched the seam together, placed the seam down on a buttered baking sheet, let rise while oven preheats, then baked about 12 min. at 375f. Wow! the kids liked the mozzarella, and I liked the cheddar. This recipe can be doubled, and the breadsticks still disappear too fast. I'm not sure if my mixer can handle tripling, but I will have to try that if I want any left over.
Was this review helpful? [ YES ]
4 users found this review helpful

Lentil and Sausage Soup

Reviewed: Sep. 6, 2013
Excellent recipe as written! What I have done differently making this soup many more times is this: Bump up sausage to one pound, as sausage is usually sold in one pound units and what else am I to do with the leftover half pound,other than toss it onto some pasta with tomato sauce -that was good too. Same with the pasta, bump that up to a full pound too. Next, I have doubled the quantity of dried herbs, using 2 teaspoons of an Italian blend. Skip the salt, plenty of that already in the sausage. And reduce water to 6 cups and replace with 2 more cups of broth. Make sure to use brown or green lentils. The red and yellow lentils will turn to mush. These changes intensify the flavor, and it becomes more like stew on the soup/stew scale. Slice some Italian bread, spread with soft butter, sprinkle some grated parmasan cheese and a pinch of Italian herbs, place buttered/cheese side down on the griddle and fry until crisp golden brown. Very filling.
Was this review helpful? [ YES ]
3 users found this review helpful

Acorn Squash Soup

Reviewed: Jan. 11, 2012
This is great, very warming on a cold winters night. Made it this time with roasted sweet potatoes instead of squash, a bit sweeter, bump up the curry to balance flavors. I added roasted Anaheim Chili, diced, to add some heat. smalltowndiverwife, like your idea of roasting squash seeds, I usually do that, coat with a little oil- try sesame oil for a little heat, spread over pan in toaster oven, 350 till they smell good, maybe 10 min. Try this Cucumber Appitizer with the roasted seeds: Slice a cucumber into a bowl (peel skin if tough) Squeeze lime juice over cucumber slices, stir to coat. Arrange single layer of cucumber slices on a plate. Chop a large handful of roasted squash seeds into a coarse crumb, stir in a dash of finely ground sea salt. place a large pinch of chopped seeds on each cucumber slice, and a dash of cayenne pepper, more or less, depending on your heat tolerance. Works well with this soup. Chopped roasted seeds can be used as a topping on the soup, instead of or along with the bacon. Thanks for the recipe Dorrene!
Was this review helpful? [ YES ]
3 users found this review helpful

Old-Fashioned Soft Pumpkin Cookies

Reviewed: Nov. 26, 2010
These are great! I cut the glaze quantity to 25 % of the original recipe (1/2 c powdered sugar, 3/4 tsp melted butter, 2 tsp milk, add a little more to get the right consistancy to drizzle glaze) That made enough glaze to decorate 2 dozen cookies with the zig-zag ribbon shown in the photo. I left some unglazed, they taste great either way. I used a blend of roasted sugar pumpkin and butternut squash, pureed, leftover from the pumpkin pies. Any winter squash, yam or sweet potato puree would work. I added 1/4 tsp ground cloves, and 1/4 tsp ground allspice. Ginger would have been nice too. Use whatever blend of pumpkin pie spices you like.
Was this review helpful? [ YES ]
3 users found this review helpful

Vegetable Pot Pie

Reviewed: Jan. 14, 2010
Excellent! Use Cheddar Buttermilk Biscuits by Kimberly Nuttall, with or without the cheese.
Was this review helpful? [ YES ]
3 users found this review helpful

Master Recipe for Rich and Creamy Cheesecake

Reviewed: Aug. 26, 2009
WOW! This is now my new standard cheesecake recipe. Just made a Blueberry version. Swirled in a few spoonfuls of Blueberry Preserves into the cheesecake batter before baking. Then, after cooling, spread blueberry topping from "White Chocolate Blueberry Cheesecake" on top(Fresh blueberries, water, sugar, corn starch or minute tapioca, and lemon juice).
Was this review helpful? [ YES ]
3 users found this review helpful

Butter Flaky Pie Crust

Reviewed: May 28, 2007
Great recipe for those who don't like the bitter flavor of Crisco. I modified this recipie for Quiche. Used a third Whole Wheat flour, the remainder all purpose flour. Reduced butter by two Tablespoons, and added two Tablespoons Sour Cream. Added a Tablespoon sugar, then, as crust was almost rolled out completly, I sprinkled a small handful of rolled oats onto the crust, pressing them into the dough with the last few passes of the roller. There was enough dough to create a lattice top on a 10" Quiche dish. Delicious!
Was this review helpful? [ YES ]
3 users found this review helpful

Claire's Yummy Crepes

Reviewed: May 21, 2012
I learned how to make crepes from a street vendor in Germany. This recipe is just about right. There are comments about batter being too thick, and rubbery crepes. It's all about technique! First, do not over-stir flour, that develops the gluten causing rubbery texture. Mix with fork- egg, milk, salt(just a pinch) and sugar in a bowl till the egg is frothy. Measure the cup of flour, stir in a few tablespoons at a time, the less stirring here the better. Don't add all the flour at once or else it will clump up and take too much stirring to incorporate, and THAT is what causes the rubbery texture. Batter is thick, a few small clumps is ok. (Don't prepare batter far in advance either) Next, best way to cook these is on a cast iron griddle. Get the heat just right. Spread a teaspoon of butter or bacon fat on to the griddle, and heat it to the point where it starts to turn golden, but not so hot to where it smokes. Using a large ladle, pour a few tablespoons of batter onto the griddle. After a few seconds to let the bottom firm, with the ladle, spread batter, starting in the center of the crepe, spiral toward the outside, spreading it thinner and bigger. If you tear the crepe, patch with a few drops of batter. You will get better with practice. Flip with spatula when the top has lost it's moist gloss, and bottom is light brown, takes about a minute. Flip side takes a bit less time to lightly brown. Remove, repeat, and add a little butter to griddle as needed.
Was this review helpful? [ YES ]
2 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jun. 25, 2010
The best blueberry muffin I've ever made. Works well using 1/2 cup applesauce to replace 1/2 cup of the oil. Vanilla yogurt instead of sour cream. Another half cup of blueberries is good too. Added a half teaspoon of nutmeg with the flour. I sprinkled cinnamon sugar on top before baking, had that perfect delicate crisp crust on top, moist on the inside.
Was this review helpful? [ YES ]
2 users found this review helpful

Cheddar Buttermilk Biscuits

Reviewed: May 23, 2009
This is now my standard biscuit recipe. For cheese biscuits, increase the cheese to 3/4 cup. This recipe works great without the cheese, too. Feel free to substitute other herbs like thyme, dill, basil, chives, tarragon for the cayenne. I use 2 heaping tablespoons of sugar, but I like things on the sweeter side. If I don't have buttermilk, a 50/50 mix of milk and yogurt (plain or vanilla), or milk and sour cream is a substitute. Doubling the recipe is a good idea.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 21) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States