Cedarglen Recipe Reviews (Pg. 1) - Allrecipes.com (11946256)

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Westrup Whole Wheat Bread

Reviewed: Jun. 23, 2012
I've made this recipe (or closeto it) three times now and it is growing on me, quickly. The crumb is wonderful if one keeps the dough wet and the flavor is the Real Thing. It includes all of the components of a tasty bread and minor variations to accommodate the pantry are no-brainers. I did not have and what bran the first time so I substituted more wheat germ. I often don't have dry milk, but substituting fluid milk is fine if you keep an eye on the total fluid. Sesame seeds don't agree with me, so I just omit them. The texture is good for sandwiches, for toasting and for o rdinary munching. No fan of sugar, I sub honey (calculated) and vary the wheat gluten a little depending upon the flour(s) used. For the nocice baker, this recipe is easy. For the more advanced folks, with a better grasp of ingredients and their interactions, it is modification friendly. A salute to Ms. Westrup! I suspect that a LOT of work went into developing the recipe published here. Thanks!! If I could add one tip it would be to keep the hydration high and avoid adding to much flour. The dough should remain stickey.
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Pizza Dough I

Reviewed: Jun. 27, 2012
Wake up, people! This recipe is/was intended to be a FAST crust when you need pizza dough- NOW. It is not as good as one that has rested for three days, but it WILL make a darn good pissa, faster than you can get everything else ready. It will work in a pan and it will work on a stone. However, if you're using a stone, PLEASE use a lot of corn meal. Baking parchment and a little corn meal is even better, but please slip-out the paper after 2-3-4 minutes in the oven and then continute baking on your stone. As much as I like well-aged and flavored pizza doughs, this recipe works well for the "I need it NOW" pizza dough. Double or triple batches are OK, if you have a strong mixer - and do not over-mix or machine-knead. Divide as soon as mixing is done and let it rest as directed. It may lack the flavor and texture of a mature dough, but it is a site better than bought/delivered pizza, if you can wait 90 minutes.
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Crispy Potato Wedges

Reviewed: Jun. 29, 2012
Heck yes! But make it even better: Add more garlic, perhaps other herbs and then some bread crumbs mixed with a little parm cheese for the tossing routine. Roast as indicated. Why don't I make these more often? I can always afford the 45-50 mon mecessary to roast them. Shame on me and they are a lot tastier than plain bolied potatoes.
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Real Homemade Bagels

Reviewed: Jul. 31, 2012
I'm working on my second batch of this bagel formula. I use malt syrup as I think it improves the crust a bit. So far, I've stayed with the Very Hot (475-F) oven and bake to color, a bit less time than called for. I'm tickeled with the interior textrure and flavor. If there is one BIG variation, I mix the dough in the evening, oil it very lightly and let it ferment in the fridge for 12-18 hours, allowing about two hours at room temperature to warm before dividing and forming the bagels. If there is a better formula for bagels at home, I've yet to find it.
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Egg Foo Yung II

Reviewed: Sep. 2, 2012
A solid, 5-Stars from here! This recipe is dirt-simple and, once the basics are incorporated it just begs for a few variations. When I serve it, I just call it Eff Foo Yung WITH[Fill-in with whatever is available]. Vegitarian editions suffer no loss of flavor and 'foo yung' i s a wonderful way to use up bits of leftover veggies and/or meats etc. For veggie additions the pieces may be raw in most cases, but must be small. Meats should be cooked, but I often incorporate small pieces of raw seafood, shrimp, scallop, fin fish etc. The Mung bean sprouts, obviously, but be raw, well washed and dried and I also clean them a bit. We like robust flavors, so I often add GARLIC and toasted SESAME OIL if compatible with the other ingredients. The SAUCE is the real secret to a good, tasty 'foo,' so make a good one. I use a robust stock, chicken or beef) (veggie if necessary) adding garlic, sesame oil, usually more soy saucce than called for and yes, a pinch or two of MSG. (I also put a pinch on MSG into the egg/veggie mixture. No one around here fusses about it and it does enhance the flavors. A decent 'foo' is so easy, it has become a Comfort Food item here. Served with rice (variety of choice) and perhaps another side veggie, it is a balancecd, enjoyable meal that can be served in under 45 minutes. It is also ideal for a large table as the 'foo' patties will hold well in a 200F oven for an hour or more. Jazz it up a little and Five earned Stars!
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Egg Foo Yung I

Reviewed: Sep. 2, 2012
This 'foo yung' recipe is a good place to start, but even slightly creative cooks can make it so much better. Vary the veggies and use more of them. Add cooked meats or chopped raw sea foods if to your taste - whatever is available. The real Secret to a world-class 'foo yun' is the SAUCE. Skip the water and use a robust stock as the base. Flavor it with toasted sesame oil, garlic, a little five-spice and yes especially a pinch or two of MSG. I've given only three stars here because this recipe is only the starting point and basic method. The enhancements are unlimited. If you make a more interesting sauce, the end product can easily become a Five-Star dish in a flash. Be creative and just use up some leftovers! Short of over-cooking the 'foo yung' patties, it is difficult to screw it up and cooks of any skill level should be able to make this with ease.
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