bonappetit Recipe Reviews (Pg. 1) - Allrecipes.com (11769123)

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Chili Rick's

Reviewed: Dec. 10, 2009
This is a terrific chili recipe. I agree with the other reviewers who suggested cutting the barbecue sauce in half, but otherwise I did this recipe precisely as written and it is absolutely wonderful.
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2 users found this review helpful

General Tsao's Chicken II

Reviewed: Feb. 4, 2011
Wow! This was really terrific- tastes exactly like Chinese restaurant General Tsao's. I did not have peanut oil, so I winged it with a T. of peanut butter and that worked well, and it also thickened the sauce so I got to skip the last step with the cornstarch, even though I also added 1/3 cup of orange juice to it earlier. I use fresh ginger juice for everything, and it was a little brighter in flavor than the powder. Our guests really went wild over this- they simply couldn't believe that this recipe could be made so easily at home. My only complaint...no leftovers for lunch today :(
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51 users found this review helpful

Coconut-Lime Cheesecake with Mango Coulis

Reviewed: May 9, 2010
This is insanely delicious- the combination of flavors is perfect, and the recipe is very easy to follow. Once when I made it, I used cream of coconut in place of the condensed milk and coconut extract and it was great that way too. This is a wonderful recipe and I highly recommend it just as it is.
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10 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: May 15, 2010
This cheesecake tasted very similar to a popular chain restaurant's but was even better because I knew precisely what was going into it! I used another reviewer's suggestion to use jam rather than cooking down the raspberries, and while it tasted great, the jam turned a sickly brownish color while it was baking. Not sure if the fresh raspberries cooked down would have done this or not. At any rate, even the hard core dieters in our family cleaned their plates, which is really saying something. I followed the suggestions for perfect cheesecake given by another reviewer, ie; wrap pan in foil, place in baking tray with water, leave oven cracked for one hour after cooking and turning off. It was the first time I've ever made a cheesecake and it didn't crack. Thanks for a wonderful recipe.
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2 users found this review helpful

French Bread

Reviewed: Nov. 14, 2010
I never review unless I really like a recipe- and I REALLY like this recipe. My family eats only homemade bread- and this is my staple recipe now. I use a double baguette pan, so thus omit the cornmeal, and if I am feeling really decadent I first proof the yeast with a few tablespoons of honey, and then I add a half a stick of melted butter. That said- this is truly a recipe, as is, for real french bread and it is absolutely perfect. Thank you so much for sharing!
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2 users found this review helpful

Pizza Dough I

Reviewed: Dec. 4, 2010
Wonderful! This is very fast and delicious, rolls or tosses out easily. I used EVOO instead of the vegetable oil, and added a few shakes of italian seasoning and garlic powder. We've been using (and tremendously enjoying!) this dough for a while, and because I use a more liquid pasta sauce (pizza sauce can sometimes be rather sweet to our tastes) I find it helpful to bake the dough for 5-10 minutes before adding sauce and toppings. Thanks for this great recipe!
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5 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Jan. 31, 2011
This is the best type of recipe. In my experience, simple ingredients of the highest quality produce the very best results, and that is what is offered here. This soup, therefore, is best when fresh local organic tomatoes that are allowed to ripen on the vine are used, because the dominant taste comes from the tomatoes. However, sometimes one just can't wait for summer for tomato basil soup! When I must use canned or tinned tomatoes, I add the seasoning mix that one typically adds to pork to make italian sausage, which takes the edge off the "tin" flavor and really beefs up the texture and feel of the soup. Thank you, Marbalet- what a wonderful recipe!
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4 users found this review helpful

Apple Bread

Reviewed: Mar. 27, 2011
This is an interesting recipe, because it lends itself so readily to variation. Like other reviewers, I found the batter to be slightly too stiff, so I halved the sugar (used only brown) and substituted real maple syrup for the other half, and I also added 3/4 c whole milk. In addition, because my family does not like nuts in bread, but I do, I used one cup white flour, one whole wheat, and one cup whole rolled oats, and this lent a nutty sort of flavor that satisfied me. A lovely recipe, thanks for sharing.
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1 user found this review helpful

Spanish Flan

Reviewed: Jun. 6, 2012
A truly excellent flan of very high quality, with easy to follow instructions. This was wonderful in taste as well as ease of preparation! Thank you :)
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0 users found this review helpful

Moroccan Peach Roasted Chicken

Reviewed: Aug. 23, 2013
This is outstanding! Easy and very elegant, wonderful served with pilau. I have made this at least three times and never seem to have enough for everyone that wants more! I have a couple modifications that worked for us, ( but try the recipe as it is written because it is stellar as it is) I use a large Le Creuset pot, twirl it with some EVOO, then put a layer of extremely thin slices of onion down, then lay my boneless skinless chicken thighs on top. I do not like margarine, so we use butter for the sauce instead, doubling the rose water and adding 2 t. Orange blossom water. I do not stir to coat, just pour over, then cover the pot with the lid and put it into 400 degree F oven for about 40 minutes. At this point I remove the top, add the sliced peaches ( I omitted the extra sugar after the first time I made this because the peaches we had were very sweet already) and roast with the cover off until everything is golden perfection. The onions cook down into a nice dark sweet reduction that pairs well with the chicken and peach flavors. I cannot recommend this recipe enough, it's easy, impressive, and delicious.
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1 user found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 23, 2010
This was definitely a two person job! As suggested by other reviewers, I added a cup of sugar (so, 2 white and one brown) to balance out the excess butter- this worked quite well. I didn't have to soak up any excess at the end this way, as I had to do with a previous batch with the 2/2 ratio. It heated evenly and incorporated well; I used a le creuset dutch oven, nice and heavy, and a wire whisk. For the nuts I used salted mixed nuts (macadamia, cashew and almond) chopped- the salt was a nice counterpoint to balance the sweetness of the candy. One note (and this is no fault of the submitter, but a tactical error on my part) because I added a cup of sugar, I should really have used a much larger cookie sheet to allow it to spread out evenly- thus, my edges of the cookie sheet had the consistency of heath bar, and the center the consistency of praline. For flavor, and for ease, this truly deserves 5 stars, but the butter sugar ratio error made me rate it a 4. Just the same, I will make this over and over, and I'm grateful for the recipe!
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2 users found this review helpful

 
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