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Fluffy French Toast

Reviewed: Aug. 21, 2010
I experimented with this recipe using plain white bread and it turned out well even though my boyfriend wasn't impressed- he felt it tasted no diferent from his which is just plain egg. BUT since the batter was so much (we only ate 3 slices), I added more milk+brown sugar+cinnamon, cut up a thick herbed Arabian bread-bun and soaked in the batter...it smells wonderful!Soft and spongy with slightly crispy burnt edges. I plan to reheat/grill this later for a snack with some cheddar cheese,oregano and fresh tomatoes.And maybe scrambled eggs and baked beans if I'd like a heavier meal. Lately my fridge has become too full and I don't know if the batter will keep well.To my delight, I found the recipe for French crepes in this site..virtually the same recipe, just had to tweak it a little- added more flour...and the result was some nice crepes! So just using this base, I've had sweet cinnamon French toast (with peanut butter + strawberry jelly..but better plain) and 1 large crepe (savoury cos I like mine with Bovril)
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5 users found this review helpful

Bramblett's Vegetable Stock

Reviewed: Aug. 16, 2010
Thank you, after reading this-I collected my veggies and put them in the crockpot..the next time, I will brown the onions in olive oil first. In my stock- I had lots of carrots, celery, parsley,apples,some garlic, some black pepper...and lettuce (which was what I had in the fridge)..the resulting stock was very delicate and perfumey. The next day I used it in a chicken stew and it ended up a most un-hearty smelling chicken stew...I may as well have put Earl Grey in my stew. But I LOVE this idea and will keep all my veggie extras in the freezer to experiment from now onwards..thank you so much:))
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18 users found this review helpful

Cherry Cheesecake

Reviewed: Aug. 16, 2010
There are SO many almost identical cherry cream cheese pie recipes out there! I followed this one and turned them into individual cheesecake tarts. Didn't hv a graham crust so I made my own cookie base crust and baked it for 5-10 min before topping up with this cream cheese recipe. Into the oven again for about 20 min to firm before putting in the fridge...perfectly set in an hour:) It was yummy but really really rich, I liked the tartness of the lemon juice and added the zest as well. Left some plain and filled some with melted milk chocholate- wow!!! decadent and super sweet. I ate 2 in one go and almost O-D ed. The next day, I cut up some yellow kiwifruit to arrange on top, but somehow it didn't go as well...best is still plain. Lemon cheesecake is still tops. Good recipe though, very easy to follow.
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11 users found this review helpful

Easy Sugar Cookies

Reviewed: Aug. 16, 2010
Made at 4am in the morning. It definitely took me 1 hour plus before I finished baking about 20 cookies...but was worth the wait!! I used margarine- so cheap but turned out great! And let them sit on the countertop for 4 hours to turn soft. Accidentally read wrong and used 2 tablespoons of vanilla instead of 1 teaspoon! I was wondering why I finshed the bottle of vanilla essence! Yikes..but suddenly everything smelt wonderful and turned the batter a pretty shade of light brown.The first batch was light colored and soft -maybe not totally cooked? The later batches I allowed to sit in the oven longer..so they got crispier, one batch got burnt around the edges but turned out the family favourite....it turned out the crispiest- like a Famous Amos's cookie crispy texture. All very sweet even though I followed the recipe- I guess thats why they're called Sugar Cookies, right? But next time, I'll lessen the sugar a little. I also prefer the cookies softer rather than crispy..so next time, I'll take them out before it hits 10 minutes, they won't be so golden brown though. Great recipe! I've received requests for this recipe:)
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6 users found this review helpful

Elsye's Brownies

Reviewed: Aug. 16, 2010
Almost everyone loved these and they were SUPER easy to make. I think I'll use less sugar next time but then again perhaps because I used Betty Crocker Chocholate Frosting in lieu of the can of chocholate syrup...I did lessen the white sugar to 1/2 a cup or so though. Still, it turned out like a nice, light sweet cake (not quite a brownie tho)...not very chocolatey (i'll add more chocholate chips next time)...I cut them into bite sized pieces and ended up eating 1/2 the cake by myself while watching tv. egads! dangerous....but basically foolproof, yay!
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11 users found this review helpful

Chocolate Oil Cake

Reviewed: Aug. 16, 2010
So upset with this disaster. Mostly cos this time I tried to follow the recipe and only changed a few things: I used apple vinegar , sunflower oil instead of vegetable oil, 1 cup white and 1 cup brown sugar. For so much flour, 1/4 cup cocoa seemed very little..and the batter didn't taste chocholatey enough so I added melted chocholate. I knew something was wrong when my dog couldn't be bothered to stand in front of the oven when I was baking! She rolled over in her sleep and I knew this was a goner....the result was strange and too heavy...sorta gluey and mildly sweet. Nobody would eat it.Back to eggs and butter cakes for me, sorry.
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5 users found this review helpful

Pasta with Chicken Mushroom Cream Sauce

Reviewed: Aug. 16, 2010
I didn't have heavy cream but used Campbells Cream of Mushroom soup instead.1 can of soup is very very salty and makes a lot, I ended up adding in garlic, vegetable stock, milk, chopped celery, bacon, cheese and some ketchup. Substituted oyster mushrooms for shitake as thats all I had. End result was quite tasty eaten with crusty garlic bread (recipe also from this site)...with all the additions made, was also good as a stew.
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6 users found this review helpful

Graham Cracker Crust I

Reviewed: Aug. 16, 2010
I didn't have any graham crackers but used this recipe with all the assorted biscuits (even the ccocoa ones with icing)that I could find in the house:) Beat them to death in a zip lock bag with rolling pin, mixed with butter+sugar and pressed into cupcake tins. Worked out well with cheesecake filling...the verdict was that it was too "sugary" - so next time I'll cut back on the sugar. Will try out with some raisin oatmeal and Oreo cookies next!
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4 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Jul. 31, 2010
I used the same recipe but used icing sugar (thought it would be easier to cream by hand) and 1 cup of Skippy's creamy pb, 1 egg. The dough was so stiff I added 3 tablespoons of milk to make it more malleable, then thought better of it when I got a liquidy dough and added about 1/4 cup plain flour. The taste is okay (that's the 3 stars) but it was a nightmare to handle, super oily- there were small puddles of oil beneath each cookie when I removed them from the parchment sheet! And so sticky that my fork stuck to the dough,lol...now they look like hockey pucks and I could break my teeth on them! What happened? I'm guessing its the icing sugar that made the cookies rock hard but why the excessive oil? *very newbie cook here*
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2 users found this review helpful

Peanut Butter and Honey Sandwich

Reviewed: Jul. 31, 2010
When I broke up with my boyfriend, he used to make these sandwiches for me to take to work as part of his wooing-back method. I guess they worked..I loved the taste -somehow comforting and sweet- and we're still together, lol!!
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2 users found this review helpful

 
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