Ingred3323 Recipe Reviews (Pg. 1) - Allrecipes.com (11754448)

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Chicken Cordon Bleu I

Reviewed: Feb. 8, 2010
This really is a fantastic recipe! Whatever you do, don't try and bread it like you would schnitzel, using flour before the egg and breading! Disaster! I did however find using havarti instead of the less flavourful cheeses much nicer, and easier on the pocket because you can use less. Thank you for this recipe!!! Life saver!
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Jagerschnitzel

Reviewed: Sep. 27, 2010
This is just like Oma made it. The only thing I would change is frying the pork in butter on medium lto medium low, rather than in oil. A tblsp + of butter per batch crisps them up nicely so long as you wipe out the burned butter and crumbs between the batches.
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3 users found this review helpful

Cornmeal Cheese Muffins

Reviewed: Dec. 12, 2010
Sour cream vs cottage cheese (from the original) is a nominal difference. If you like a cakey cornbread then leave this as is. If you'd prefer to let the cornmeal shine, substitute at least 1/2 c of the flour for cornmeal. Don't cut out the flour entirely though, as tempting as it is. That's a whole other recipe that will simply turn out *blech* with these ingredients. Its not a 'traditional' cornmuffin, but its mighty nice still. These really aren't bad at all!
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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Dec. 14, 2010
This was awesome! I added a potato to the meat (cubed small, about 1/2in or so) and I've got to say they became the best part of the dish. They soaked up all the flavours and coloured all the way through-reminded me of roti potatoes. Keep the cinnamon at a pinch but don't be too shy with the ground clove. I also doubled the paprika, added a couple dashes of cumin and tumeric and ignored the wine outright. However, I felt the dish lacked a saucy quality, so perhaps the addition of the wine would allow for a richer juice. I'm using it next time, plus more liquid in general. Finally, I would suggest either putting the potato slices you'd place on top on the bottom instead, or simply using the top taters to hold in the moisture and chucking them before eating. They didn't cook up nicely at all. They dried out on top but stayed undercooked throughout the rest of the slice. Oh, and the cream isn't terribly important, so don't go running out to buy a carton of cream. I just happened to have it on hand, but I wont bother next time. I hope this is helpful, thanks so much for this recipe, it really is wonderful!
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5 users found this review helpful

Easy Turkey Curry

Reviewed: Jan. 7, 2011
This was pretty decent, but I would advise using a different meat. We felt the turkey smell and flavour overpowered the dish and didn't mix well with the curry flavour. The sauce was phenomenal, though. A real pity the turkey didn't work in it.
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1 user found this review helpful

Mom's Chocolate Chip Cookies

Reviewed: Feb. 16, 2011
I can't rave enough about these cookies! I get looks of sheer awe when I serve these. As other reviewers have mentioned, take about 2 tblsp of pudding mix out and set it aside. There's a distinctive 'processed' taste to them if you use too much. Besides, after a few batches you have enough saved up for another batch! I also reduced the sugar to 1/2c brown, 1/4c white. I threw some chopped marshmallows in just to see what happens and oh boy are they amazing once they're cool!!! Thanks for this recipe Pam, its a lifetime keeper for sure!
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Orange Pumpkin Loaf

Reviewed: Feb. 16, 2011
This is just fantastic! It has a very unique flavour for sure! Definitely be careful not to over mix. I discovered the hard way that you will get an edible but flat and ugly loaf if you do. I did however find I needed to add about 2-3 tblsp more flour, and the loaf was perfectly done after about 1 hour and 15 minutes rather than just an hour. Also, I tried sub-ing brown sugar for white and wound up with a dark and bitter carmelized crust. I wouldn't suggest it, but maybe I screwed up somewhere. This really is a gem! Thanks Carol!
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Croissants

Reviewed: Feb. 22, 2011
I fudged this the first time with too much butter, I think. Honestly, the directions are a tiny bit confusing, but after reading the reviews and a helpful hint about chilling the butter and squishing it in the palm of my hand...Success! Tasty and perfect!
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3 users found this review helpful

Spaghetti Carbonara II

Reviewed: Mar. 10, 2011
This was wonderful! As a uni student, I'm all about the yummy recipes that can be *ahem* adjusted to a tight budget. I know it isn't "traditional", but this was absolutely amazing for 2 people with 4 slices of bacon, 1/2c of that cheap mozza cheese, 1 egg, 1/4c diced onion, 4 cloves garlic, some nutmeg, salt/pepper and tada! University carbonara. Definitely mix the cheese with the egg as others have mentioned, too. I did get a chance to splurge and make it as listed and it was (obviously) even better! Thanks for posting this SABRINATEE! Its superb!
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1 user found this review helpful

Potato Dumplings

Reviewed: Mar. 18, 2011
I don't know what I keep doing wrong, but each time I make these they come out as foul tasting, slimy, soggy potato flour balls. I halved the recipe simply because there's only two of us in our house, so maybe its a volume problem, but this isn't the first time I've butchered potato dumplings. I think I should just leave the dumplings to my oma...
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2 users found this review helpful

Merritt's Butternut Squash Gratin

Reviewed: May 11, 2011
Great recipe! The topping can be made with just cheddar and parmesean crumbled with bread crumbs and a tblsp of butter. Also, I found a cup of stock was WAY too much liquid. I had to pour some off, leaving the whole thing a bit overdone. Otherwise, this was just perfect, even for the squash haters in the house! I did have some trouble sauteing the squash, I had to do it in 2 batches. In hindsight I think everything up to browning the topping could be done in a large pan or pot as one already suggested, and browning the squash can be skipped. Still tasted great!
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2 users found this review helpful

Baked Salmon II

Reviewed: Jan. 16, 2013
This is a great, simple recipe! One thing I alter is I cut the oil out of the baking process: just wrap the fillets/steaks up with the marinade that remains when you pick them out of the bowl (let it drip away a bit), add a tablespoon of water to the foil wrap and presto! Great recipe, LADYBLADE! Thanks!!!
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Lemon Icing

Reviewed: Dec. 23, 2013
WAAAAY too much sugar, too much butter and not nearly enough lemon. Decent if you prefer buttery supersweet icing with a hint of lemon, though. I would suggest you halve the sugar, triple the lemon, skip the vanilla, only 2 tbsp of butter and whisk it in the double boiler.
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