cblwolf Recipe Reviews (Pg. 1) - Allrecipes.com (11829482)

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Brown Sugar Meatloaf

Reviewed: Feb. 24, 2015
I made only two substitutions, simply so I could use what I had on hand. I subbed panko breadcrumbs and a little extra salt for the crackers and two tablespoons of minced dried onions. The verdict? Delicious meatloaf with an overly sweet, completely unnecessary glaze. The kids liked it, but my husband and I scraped it off and enjoyed the real star of the recipe--the meatloaf itself!
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Grandmother's Buttermilk Cornbread

Reviewed: Feb. 11, 2015
Easy and delicious! This is going to be my standard corn bread from now on!! I followed the recipe exactly and made no changes. I may add cheddar or jalapeños or both next time! YUM!!
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Italian Bread Using a Bread Machine

Reviewed: Feb. 11, 2015
I feel a little badly rating this bread at only four stars. I used bread flour, as suggested by other reviewers, and my bread turned out craggy and a little dry. The taste was good and the crumb was decent, but I will have to try this recipe again with AP flour to see if that changes the problems I had. I made no other alterations other than the flour.
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Photo by cblwolf

Jamie's Minestrone

Reviewed: Feb. 6, 2015
YUM!! These five star ratings are right on! I doubled the recipe to bring some to a friend and really didn't need to double it. I nearly overflowed my pressure cooker with the doubled recipe! I have an 8 quart electric pressure cooker and started this recipe (with the lid off) on brown rice, to sauté the onions and garlic until they were soft. Then added everything else besides the pasta, green beans, and spinach and set it for the soup function (16 minutes). I quick-released the pressure and added the pasta (I used ditalini). I used manual pressure cook time of 4 minutes, once again quick-released the pressure and added the green beans and spinach. Gave it a minute or two for the spinach to wilt and it was complete! The Parmesan finish is a must!! Delicious!
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Old Fashioned Pineapple Upside-Down Cake

Reviewed: Jan. 21, 2015
I wasn't wild on the texture of this recipe. It was more meringue than cake. It just wasn't what I expected. I should've known, given that the egg whites were beaten to stiff peaks, but I thought possibly the yolks and flour would transform it into a light airy cake. Instead, it was a gloppy mess. The taste was delicious, but the texture ruined the "cake."
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Grandma's Gingerbread Pancakes

Reviewed: Dec. 25, 2014
I made these for Christmas breakfast this morning. I'm thankful I read the reviews beforehand. I reduced the water by 1/4 cup and the consistency and fluffiness was perfect!! I also added a pinch of nutmeg, but couldn't actually taste it anyway. Next time, I will keep the water deduction the same and add 1/4 teaspoon of nutmeg. A great starting point for a recipe, but given four stars for the excess water.
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Beef Stew VI

Reviewed: Oct. 21, 2014
I followed this recipe amost entirely to begin with, except I had three pounds of stew meat. I'm not sure if this is why mine came out extremely soupy, but I had to do some serious work to get it much more stew-like than soup. I tried doubling the cornstarch to start, but I ended up making a flour slurry with about 1/4 cup flour and 1/4 cup water. I mixed the slurry thoroughly, brought the stew to a boil, and added the slurry. After a few minutes, the stew thickened, but it was left a bit flat tasting. I added another buillion cube and a teaspoon of worchestershire sauce and then it was good. The meat was very tender and everyone enjoyed it,
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Photo by cblwolf

Aebleskiver

Reviewed: Aug. 20, 2014
I found a gorgeous cast-iron aebelskiver pan at the thrift store and went searching for recipes. This is the perfect one! Not too sweet, so perfect for savory and sweet fillings alike. We did plain, fresh raspberry, fresh blueberry, nectarine butter (like apple butter), and sausage gravy. I didn't get perfect spherical balls, but I'm sure it's more of a technique issue than a recipe issue. These taste like the ones from my childhood! Awesome!
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Chef John's Buttermilk Biscuits

Reviewed: Aug. 15, 2014
These were really good and pretty easy. Next time, I will roll out the dough to more than the 1/2 inch stated in the recipe. My re-rolled biscuits at about 1 inch thick turned out better than the ones done at 1/2 inch. Otherwise, a great method and a solid recipe. Thanks Chef John!!
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Fluffy Pancakes

Reviewed: Aug. 9, 2014
This recipe deserves every single five star rating it has ever received! Delicious, easy, and ingredients are always on hand. We've tried hundreds of pancake recipes and this is, by far, the best around!
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Dutch Babies II

Reviewed: Jul. 10, 2014
This recipe is perfectly flavored, but HAS to be doubled and baked a little longer. Then you get the creamy eggy pancake center and the crispy, browned, spectacularly puffed edges. Delicious and one of our favorites!!
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Classic Waffles

Reviewed: Jul. 10, 2014
This is a good solid recipe that I made exactly as written. The waffles were light and crispy on the outside and fluffy on the inside. The star deducted is for flavor. While the texture was great, the flavor was a little bland. I will use this recipe again, but add additional sugar and vanilla.
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Authentic French Meringues

Reviewed: May 17, 2014
I made a few changes, and these turned out perfect!! I did use boxed egg whites and used 2/3 cup to equal the 4 egg whites. Because I forgot to bring the egg whites to room temperature, it took much longer to get my meringue to stiff peaks--20 minutes or more. I just whipped them until the meringue stood straight up when I pulled the beater off and turned it over. I piped out 2" circle baskets/nests on parchment and baked them at 185, not using the wooden spoon trick, and shut off the oven at three hours and allowed the meringues to stay in the oven overnight. They are being filled with a yummy homemade Meyer Lemon Curd for a party. For people having trouble--meringues are a tricky business. If the weather is humid--forget it! If you get a tiny speck of yolk in your whites--forget it!! If you have residual grease on your bowl or beater--forget it!! Don't give up! These are SO worth it!!
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Chocolate Pudding with Meringue

Reviewed: May 15, 2014
I made this as directed, replacing sugar with Splenda and heavy cream for the evaporated milk. I was needing something lower in carbs and with my swaps, it came in nice and low. Once the chocolate was melted, I added the cream and had a very hard time incorporating the chocolate into it. Once the cream was hot, I put it in a bowl and used a hand blender for a few seconds at a time, until the chocolate and cream were thoroughly mixed. I'm not sure if heating the cream first and then adding the chocolate to it would help, but my improvisation worked. I used two 10 oz ramekins and it was so rich, that next time, I'll do smaller portions. Plus, there was so much extra meringue, I piled it into another 10 oz ramekin and baked it along with the puddings. I did bake my meringue-topped puddings for at least another 10 minutes and it may have been a bit longer. Overall, this was a great treat and I will make it again.
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Perfect Lemon Curd

Reviewed: Apr. 22, 2014
Prepared this exactly as directed. It was super simple and the flavor was good, but I didn't like the texture with the zest in the curd. Next time, I will leave the butter out until after I can make tracks in the curd with the whisk. Then, I'll strain it, add the butter, and throw it into the blender or food processor. I've made curds before using this technique and have liked the texture much better.
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Chef John's Quiche Lorraine

Reviewed: Apr. 17, 2014
DELICIOUS!! So full of flavor and a beautiful soft fluffy texture! The only modification I made was to do a full cup of onions, instead of 1/2 onions, 1/2 leeks, simply because I didn't want to go buy leeks. I didn't use Chef John's pie crust recipe, but I'm sure it's good also. Thanks for an amazing recipe!!!
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Peppermint Meringues

Reviewed: Dec. 18, 2013
I have been searching for a really simple and delicious meringue recipe forever and have FINALLY found it! I doubled the recipe, since I've found it difficult to whip less than 3 egg whites in my Kitchenaid. I am going to let you in on a little secret--I used pasteurized liquid egg whites from the carton and they worked BEAUTIFULLY!! I was a bit concerned that the meringues were going to end up gritty because the sugar was so grainy once the mixture was fully whipped. I needn't have worried, as they turned out great! I used 1/8 teaspoon peppermint oil and no candy canes (since I didn't have any) and it was perfectly pepperminty when the meringues were finished baking. Thanks for a great recipe!!!
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Gingerbread Biscotti

Reviewed: Dec. 18, 2013
Yum, yum, YUM!! I followed the recipe exactly as written in regards to ingredients and mixing method. I only made one large log, though. I ended up baking the cut biscotti for about 9 minutes per side to get them perfectly crunchy! These are great without the white chocolate, but spectacular with it! Thanks for sharing!!
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Photo by cblwolf

Spiced Pumpkin Seeds

Reviewed: Oct. 29, 2013
Made these tonight, but I doubled the seasoning. I started with the recipe as written and could tell immediately the seeds weren't going to have enough stuff on them to completely coat them. Doubled and voila!! Flavor is amazing and the only reason I gave the recipe four stars is because I had to double the seasoning.
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Mall Pretzels

Reviewed: Oct. 24, 2013
I made these last night, and while the texture and appearance of the pretzels was great, I really felt they lacked flavor. I was expecting a yeasty and slightly sweet flavor, but that was absent. The flavor just seemed kind of...flat. I did end up needing another 3-4 T of flour because the dough was very sticky and unworkable.
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