donnaf Recipe Reviews (Pg. 1) - Allrecipes.com (11175278)

cook's profile

donnaf

Reviews

Photos

Menus

 
View All Reviews Learn more

Croissants

Reviewed: Jul. 18, 2011
I have made these croissants three times now, and they are amazing! My son, a grouchy teenager, goes absolutely nuts for these. Here are a few things I've learned/suggestions: As mentioned in other reviews, sometimes your may have to add more flour if the dough is too sticky/wet to knead. Add a little at a time until you get that nice, smooth, elastic dough. I bake them at 450 degrees instead of the recommended 475, but that's probably because my oven tends to be off by a few degrees on the warm side. I line the cookie sheet that I bake them on with parchment paper. This keeps the bottoms from burning and makes cleanup very easy. I only bake what we need and keep the unused dough in the plastic bag. The croissants are just as delicious two days later as they were when the dough was fresh. Since making these is an all-day affair, you can keep this in mind if you would like to make the dough on a day when you don't have much going on, and then bake them on another day. One more thing, my son loves these as pigs-in-a-blanket. I roll out the croissant, add a half slice cheese and half hotdog, roll up and bake as directed. Insanely good! Thanks so much for this awesome recipe. P.S. Had to edit this to give it five stars. I accidentally gave it one star, and this recipe deserves the full five plus!
Was this review helpful? [ YES ]
1 user found this review helpful

Eggs Benedict

Reviewed: Jul. 18, 2011
Excellent. The hollendaise sauce in this recipe is superior to others I've tried.
Was this review helpful? [ YES ]
1 user found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Jul. 18, 2011
BIG fan of tomato soup here, and I've made this soup several times and like it much better than recipes containing broth. However, I always felt something was missing and that the butter made it a little too greasy. I experimented around, and here are additions that I think really give it a little more interest: substitute the butter with 1/4 cup olive oil, add 1/4 cup white wine, 1/4 cup sugar, 1/2 cup chopped onion, and 2 cloves chopped garlic. This seemed to add the perk that I was looking for. In the future, I will try adding bacon as suggested by another user. I bet that's the bomb! Another tip: if you are trying to get your kids to eat their carrots, you could add a carrot in this and no one will ever know. ;-)
Was this review helpful? [ YES ]
7 users found this review helpful

Ravioli Dolci (Sweet Ravioli)

Reviewed: Oct. 12, 2010
I gave this five stars because the finished product is fabulous and so tasty! I made this in two batches and I made the first batch as directed. It was a little messy and hard to work with, so here are some simple changes that worked great on the second batch. (The key is not to touch the dough too much after it is chilled.) After the dough is mixed, separate into two balls. Refrigerate for at least an hour. After dough is sufficiently chilled, remove one ball from the refrigerator, place between two sheets of wax paper, and roll till it's fairly thin. Peel one piece of paper off this layer. Draw out a grid pattern on this layer with a knife. Don't slice through the dough; just press enough to make lines. Place 1/2 tsp of preserves or nutella in each grid section. Set aside or place back in refrigerator. Remove second dough ball from refrigerator and roll between two pieces of wax paper to same thickness as the first layer. Take one piece of wax paper off the second layer, then GENTLY turn the layer over and place on top of the first layer. Remove the wax paper from the top layer. Cut the cookies between the filling plops, this time cutting all the way through. GENTLY turn the cookies over and place on the greased cookie sheet. Peel off the final piece of wax paper, separate cookies, and seal with fork tines. Sprinkle with sugar and bake as directed. Yummy!
Was this review helpful? [ YES ]
10 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Sep. 8, 2010
Amazing! I prefer sweet stuff, so I substituted 1/2 cup chocolate chips for the currants and sprinkled sugar on top before baking. These were as good as Whole Foods chocolate chip scones and maybe even better. Coming back to my review to add this comment. My daughter's boyfriend is from Northern England. I made these for breakfast during one of his visits, and he said they are better than any scones he's ever had in England. Good job, Friendlyfood!
Was this review helpful? [ YES ]
0 users found this review helpful

Cream of Asparagus Soup II

Reviewed: Sep. 8, 2010
Very delicious! I made a few simple modifications to jazz up a bit: I chopped a stalk of celery, a clove of garlic, and a small onion and sauteed them along with the asparagus. Since the half and half was a little too sweet for me, I substituted with cream. I am going to make again with skim milk to see how that turns out. I added a little celery salt to taste at the very end.
Was this review helpful? [ YES ]
2 users found this review helpful

 
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