BUNSY Recipe Reviews (Pg. 1) - Allrecipes.com (1112250)

cook's profile

BUNSY

Reviews

Photos

Menus

 
View All Reviews Learn more

Fluffy French Toast

Reviewed: Dec. 25, 2012
This makes very good, classic french toast. Due to my husband's food allergy, I made a gluten-free version using gluten-free bread ("Udies" brand) & gluten-free flour ("Bob's Red Mill" brand) and it turned out just fine. I do believe that your results will vary depending on what type of bread you use. I used whole grain bread (gluten-free) and it wasn't as fluffy as I would imagine it would've been had I used a wheat-based bread -- I think a brioche would be wonderful & I will try that in the future (and will edit this review to reflect that). I also reduced the sugar slightly, as it was plenty sweet when served with syrup. With that said, it was still delicious as a gluten-free french toast and we were very pleased with the results. I will keep this in my family recipe binder as my go-to french toast.
Was this review helpful? [ YES ]
0 users found this review helpful

Cantonese Style Pork and Shrimp Dumplings

Reviewed: Mar. 20, 2012
These dumplings were delicious and had a good balance of flavor and texture. I used ground chicken instead of pork and it still turned out very good. I also halved each shrimp lengthwise, since a whole shrimp was too large to be able to seal the wrappers easily (you'll only need to buy 1/2 the amount of shrimp if you do this). I steamed the dumplings in a bamboo steamer for 10 minutes, then pan fried one side for some crunch. Next time, I will steam for only 5 minutes (they were over-cooked at 10 minutes, although still very tasty). If using a bamboo steamer, make sure to place dumplings on cabbage leaves or parchment paper to prevent sticking (just make sure there's enough space around each for the steam to circulate; or poke holes in the cabbage/parchment)\ so steam can pass through). I chopped the water chestnuts small, but also chopped a few in larger bits... it makes for a nice surprise crunch here and there. What took these dumplings to the next level was serving them with dipping sauces. I was happy to finally use up our collection of sauce packets saved from Chinese take-outs; basically a combination of soy sauce, vinegar, spicy chili oil, citrus & ginger will do. We found the best sauce was the "Potsticker Sauce" from Panda Express. Next time I visit, I will stock up on those packets! This is a great recipe that would take well to ingredient substitutions/additions. You can swap the watercress for any other leafy green vegetable.
Was this review helpful? [ YES ]
2 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 4, 2011
This is a lighter, fluffier, airier cream cheese frosting. Actually, I would categorize this as more of a whipped cream topping, with cream cheese flavor. The consistency was very soft and fluffy. I'm not sure it would hold up well as a filling between cake layers (I imagine it would collapse under the weight). The whipped cream should be reduced if you are going to pipe or fill a cake. I would like to note that I used less sugar, and slightly softened cream cheese (although the directions did not state to use softened cream cheese). This may have affected my results. The flavor was very good. It was great on chocolate cupcakes & a nice, lighter alternative to heavy chocolate frosting. Please note that this is not that thick, classic cream cheese frosting typically used on carrot cake.
Was this review helpful? [ YES ]
2 users found this review helpful

Easy Beef Stroganoff

Reviewed: Mar. 22, 2011
Like other reviewers, I found this to be lacking that special "something" in the flavor. It is a decent base recipe which can be used as a starting point, and with some alterations / additions could become a very good stroganoff. I noticed some reviewers added worcestershire sauce; I probably should have done that. I was hoping to recreate a wonderful beef stroganoff that I had in Germany, which had a good depth of flavor and slight tang. My search continues.
Was this review helpful? [ YES ]
0 users found this review helpful

Spinach Stuffed Mushrooms

Reviewed: Mar. 21, 2011
This recipe did not turn out well for me. I must have done something wrong, since all 4 reviews before mine were very positive. My stuffed mushrooms came out dry, and the flavor was bland. I also detected a slight fishy taste, which is common in frozen spinach. I will not make this again, but for those who want to try this, I would recommend using fresh spinach (sauteed & chopped). Also, try drizzling with a little olive oil if it comes out dry.
Was this review helpful? [ YES ]
16 users found this review helpful

Marinated Mushrooms II

Reviewed: Mar. 21, 2011
Lovers of very tangy, zesty, pickle-y mushrooms will like this. I had never tried marinated mushrooms before, so it was a new taste for me. I probably will not make this again - not because it's a bad recipe, but simply because I found the vinegar flavor too strong for me, and it's not a taste I've acquired. I would like to note that I made this a day in advance, so it might have tasted better/milder on the day it was made (rather than sitting in the marinade for over 24 hours).
Was this review helpful? [ YES ]
2 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 10, 2011
After trying several pancake recipes, I finally found the one! These are the fluffiest and have the richest flavor of all. Other recipes were ok, but seemed to be lacking something in flavor &/or texture, and I was always left a bit unsatisfied. This recipe hit my pancake button! After making the recipe exactly as stated, here are my suggestions: 1) I found the salt to be a bit pronounced, so reduce salt by half (or omit, if using salted butter). 2) expect the sour milk to look curdled & thick; this is normal. 3) batter will be very thick; I don't recommend thinning it if you want maximum fluff. 4) highly recommend cooking at medium-low heat because these are thick; medium heat browned quickly, but left some still raw in the middle. 5) I cooked these in a nonstick pan without oil and they cooked up fine. If you do this, just be sure to wipe down the pan with a paper towel occasionally. This will prevent the batter residue from building up and leaving burned bits on your fresh pancakes.
Was this review helpful? [ YES ]
2 users found this review helpful

Pancakes I

Reviewed: Mar. 10, 2011
While my husband liked these pancakes, they slightly missed the mark for me. The flavor was a little flat, and it did not cook up as fluffy as I had hoped (even after adding a bit more flour to thicken the batter). I much prefer the "Fluffy Pancakes" recipe on this site; they cook up much fluffier with a richer flavor that leaves you satisfied.
Was this review helpful? [ YES ]
1 user found this review helpful

Saltine Toffee Cookies

Reviewed: Jan. 5, 2009
With chopped almonds, it tasted similar to Almond Roca. Although the flavor was good, it was a bit too sweet for me. Also, the texture did not get as hard as I had hoped. It was firm, but not brittle-like. It could have been my mistake, though. After reading reviews, I learned that I should NOT have stirred the butter/sugar mixture during the boiling phase (I stirred it constantly). Maybe this is why the toffee did not set up as hard -- quite a bit of butter separated and soaked into the crackers, softening that layer. After cooling, the bottom had a layer of re-solidified oil. 4 stars for flavor, 2 stars for texture = 3 stars overall. I can understand why so many people loved this, but it is just not my personal preference. If you have a serious sweet tooth and craving that toffee flavor, this recipe delivers. Just make sure to read the reviews for helpful tips.
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet and Sour Chicken III

Reviewed: Nov. 29, 2008
This was middle-of-the-road good. It was definitely missing that little tangy kick, and after reading the reviews, I did what I thought I would never do to a dish like this... I gave it a squirt of ketchup. It just seemed wrong to do that, but it actually helped the flavor. Next time, I will try a stronger vinegar (I used a mild rice vinegar this time), and if that doesn't help then I'll keep searching for another recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Yummy Artichoke Dip

Reviewed: Nov. 29, 2008
Now, this is a recipe that lives up to its name! I received so many compliments on this. A couple of people who didn't normally like artichokes were surprised to find out how much they enjoyed this dip (they didn't even know it had artichoke in it until I told them). I have made another type of artichoke dip in the past which used mozzarella cheese, and it was greasy and not as tasty. This dip is so easy to make and is so addictingly yummy, that it is now my go-to artichoke dip recipe, and potluck staple. I agree with others to chop the artichokes into smaller pieces. Also, I have used both regular and reduced-fat cream cheese and I cannot tell the difference in flavor.
Was this review helpful? [ YES ]
1 user found this review helpful

Cranberry-Jalapeno Relish

Reviewed: Nov. 29, 2008
I made this for a southwestern-themed Thanksgiving. At first, I thought that I made a mistake by using the whole jalapeno -- it was soooo spicy, I thought it might be inedible. But after allowing it to sit in the fridge for a few hours, the flavors mellowed out and it turned out to be quite good! One word of caution: when chopping jalapeno, the jalapeno's oils can get on your skin and will cause a burning sensation which can last for hours. I recommend using those thin, clear plastic gloves to protect your hands. Those who've experienced "jalapeno skin burns" will know exactly what I mean!
Was this review helpful? [ YES ]
1 user found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2008
This was pretty good, and I did receive complements on it. Due to time constraints, I used a box of pre-seasoned stuffing bread instead of toasting my own bread. It worked out ok, but I think it would have tasted better with freshly toasted bread, as the pre-seasoned stuff introduced a strong competing flavor. Other modifications I made were: decreased the amount of sausage (because we were already eating it with turkey). The type of sausage I used was "Jenny-O Turkey Breakfast Sausage Links", and I just squeezed the ground sausage out of the casings and broke it up in the pan. I also used Granny Smith apples because I prefer a more crisp and tart flavor over the mushy Golden Delicious. And, I increased amount to 2 apples. I also used fresh herbs, and increased the amount of stock because I baked it outside the turkey in a casserole dish (as suggested by others). Next time, I will definitely toast my own bread like the recipe calls for. But, if you are short on time and decide to use boxed stuffing -- my advice is to make sure that it is NOT pre-seasoned, as the flavor will be off.
Was this review helpful? [ YES ]
0 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 27, 2005
Despite the glowing reviews, this banana bread did not impress me. The texture needs some improvement; a bit on the dry side. I used 4 large bananas, which I thought would suffice, but maybe that was not enough. Also, I used margarine instead of butter. I didn't think I diverted too much from the recipe, though. It just wasn't yummy enough for me to want a second slice.
Was this review helpful? [ YES ]
0 users found this review helpful

Banana Bread VII

Reviewed: Nov. 25, 2005
I used this recipe because I was out of baking soda. I also used Aunt Jemima Pancake & Waffle Mix instead of Bisquick. I took the advice of others and used 3/4 cup brown sugar. I was pleasantly surprised at the results - a decent banana bread. It's not as moist and not as rich as other banana breads, but it still tasted good and had good texture. It works great in a pinch, when you do not have all the ingredients called for in traditional recipes.
Was this review helpful? [ YES ]
2 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Feb. 28, 2003
There was so much moisture in the bread that it didn't form a crumbly texture. I ended up with a bread so dense with moisture that I would compare it to a wet brick - I had to throw it out! My advice is to squeeze out & discard the excess liquid from the grated zucchini. I tried another (similar) recipe the next day and had successful results when I removed the excess zucchini juice first.
Was this review helpful? [ YES ]
5 users found this review helpful

Grilled Chicken Adobo

Reviewed: Oct. 29, 2002
This is a flavorful dish with a garlicy-tangy sauce. I substituted brown sugar for the honey and it came out fine. Some suggestions: Trim the fat from the chicken, otherwise the sauce gets a little oily. When returning the mixture to a boil, do not cover the saucepan - allow the sauce to evaporate until it is reduced to about half its original volume. The sauce will have a glaze-like consistency. I don't have a grill, so I quick-pan-fried the chicken in a little oil and minced garlic - just enough to make the outside crisp. Tasty!
Was this review helpful? [ YES ]
61 users found this review helpful

Crispy Fried Chicken

Reviewed: Oct. 29, 2002
This definitely had a crispy coating. I did not use the suggested vegetable oil because I only had peanut oil on hand. Also, I did not lower the heat enough while it was covered. As a result, mine came out a little dry and over-cooked. However, my husband loved it and kept saying, "mmm...". I'll do it right next time!
Was this review helpful? [ YES ]
7 users found this review helpful

Special Banana Bread

Reviewed: May 19, 2002
I found that the spices over-powered the banana flavor, and it turned out more like a spice cake than banana bread. I would suggest using 1/2 the cinnamon, and omit the nutmeg and cloves if you are seeking a more "traditional" flavor. The bread did have good texture, so I won't give up on this recipe. It was less "dense" than recipes that call for sour cream.
Was this review helpful? [ YES ]
16 users found this review helpful

Pan-Fried Asparagus

Reviewed: May 2, 2002
Simple and delicious. We used thick-stalked asparagus which, naturally, took longer to cook. Use the recommended cooking time of 10 min. as a general guideline only, and vary it accordingly. I also recommend using a medium-low heat setting, to prevent the garlic from burning before the asparagus is finished cooking.
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

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