je_suis_unique Recipe Reviews (Pg. 1) - Allrecipes.com (1201150)

Cream Puffs

Reviewed: Feb. 5, 2008

I made this for a party. This recipe came out fabulous. I doubled the recipe. I followed the advice of some of the other reviewers: I added the vanilla extract. I piped in chocolate pudding filling and vanilla pudding filling for variety. I also drizzled a chocolate ganache over the puffs - they looked so professional. 1 Tip - my oven is small and I have only one baking tray so I had to do the puffs in shifts - make sure the tray is not hot - otherwise the puffs will fall (flop is a better word). I also made tsp drops of the batter rather than tbsp - so the result was near bite sized portions. I did not have ONE puff left!

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5 users found this review helpful

Tossed Salad with Citrus Dressing

Reviewed: Nov. 26, 2007

This recipe's dressing was really light and special - not overpowering like many of the balsamic/wine vinegar recipes. I didn't use radishes because I don't like them and instead of using nuts (like some of the reviews mentioned ) and for the color factor I used all sorts of sprouts (cabbage, onion, alfalfa, mung bean)it looked beautiful and tasted delicious! the mung bean gave a great nutty flavor to the salad - and I was too lazy to rinse the spinach from sand - so I used regular iceberg lettuce (just as good, the mung bean provided the nutty flavor that I lacked from not using the spinach)

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1 user found this review helpful

Butternut Squash Soup II

Reviewed: Oct. 1, 2007

This soup was delicious - I used my own chicken soup stock. Instead of butter I used olive oil. Didn't add anything else. Was more a bisque for me but that probably was because I used less stock. I followed one of the other reviewers by baking the butternut squash in the oven first (split in half, scooped out seeds, placed in water on 350 F for an hour) that really helped speed things up.

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2 users found this review helpful

Aunt Gail's Oatmeal Lace Cookies

Reviewed: Jul. 19, 2007

These lace cookies came out looking so beautiful. Hint: Be careful! You may think that you don't need the space but once the cookie starts to spread it will go farther than you imagined. The first time I tried it, I had uni-cookie. It will also be soft-ish when you take it out of the oven, but will harden to a lovely texture when it cools. (I substituted half of the white sugar with brown sugar.)

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94 users found this review helpful

Strawberry Avocado Salad

Reviewed: Mar. 6, 2007

This was amazing! I didn't change a thing. The dressing was very light and not overbearing like some other dressings with vinegar. I made the recipe using 4 servings of greens but 2 servings of the dressing and it was still great. I will DEFINITELY make again.

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2 users found this review helpful

Glorious Sponge Cake

Reviewed: Feb. 20, 2007

Very light and fluffy - be careful it feels like you can't get full on it. I followed some of the other reviewer's advice and added 2 Tbsps of lemon juice instead of lemon extract and took away a bit of the water to make up for the extra juice. I took it out earlier than an hour - check 45 minutes after you put the cake in the oven. I also didn't preheat the oven - in case anyone was wondering.

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23 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Dec. 11, 2006

I made this recipe when my in-laws came to visit. I used mostly splenda instead of the sugar like some of the other reviewers mentioned. It was delicious! I used pine nuts and didn't toast them.

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3 users found this review helpful

Butter Icing for Cookies

Reviewed: Dec. 11, 2006

Wonderful recipe! Taste superb, and the texture is perfect when it sets. Will definitely add to recipe book. Next time I'll use food coloring. I made this for the "The Best Rolled Sugar Cookies", by Jill Saunders - tastes wonderful together.

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4 users found this review helpful

Chocolate Icing

Reviewed: Dec. 8, 2006

Very good. I followed STARFLOWER's review on this recipe except I didn't add 3/4 cup more sugar I only added a bit more than a 1/4 cup because the mixture was way too thick for more. I kept the batter in a double boiler and kept it over the heat to keep it from crusting. Work fast is all I can say - but it comes out very very pretty. I used a pastry bag to make zig zags, and flower shapes and black and white cookies(used the "Butter Icing for Cookies", from Barbara) and used the "The Best Rolled Sugar Cookies" recipe on this site.

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2 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 8, 2006

I made this recipe with the advice from other reviewers. I used only brown sugar and doubled the vanilla. The batter tasted YUMMY. The cookie was okay - simple - I think it's missing a bit of pizazz if you are going to eat it plain maybe I'll add more vanilla next time. So I used the Butter Icing for Cookies by Barbara like another user suggested and the icing is perfect! Not hard not soft and sweet enough to go on the cookie to make it more special (next time I will add food coloring to make it prettier) Because I didn't have food coloring I decided to make a chocolate icing as well and used the Chocolate Icing recipe by Linda Caroll and followed the recipe in addition to what some of the reviewers added to make it better. Be very careful with the icing - it hardens in the pastry bag - you have to work fast I also kept the icing over a boiling flame to keep it from crusting. Back to the cookie: The cookie dough is very sticky and you have to flour everything to keep it from sticking to A. The surface B. The Rolling Pin C. The cookie cutters I basically dipped the cookie cutters every once in awhile into flour to keep the batter from sticking to it. I also think my appartment was way to warm - I'll open a window next time! I yielded over 60 cookies with about 2/3 of the recipe. I think I'll have over 100 with this recipe with small cookie cutter - a bit larger than bite sized cookies.

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4 users found this review helpful

Tofu Chocolate Pudding

Reviewed: Dec. 8, 2006

I used the regular tofu from the supermarket (not silken because they didn't have) I think that perhaps I need to use a very fine blender because the tofu was too 'seedy' which is probably my fault. I used sugarless dark chocolate but had to make up for it with splenda. I also used rice milk instead of regular milk. I was trying to make something cool for my father in law but I'm scared to serve it. My son absolutely loved it and licked out the bowl. So in any event my son will have a healthy dessert which is thrilling. I will try again definitely with a mixer that will finely blend it.

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2 users found this review helpful

Adrienne's Cucumber Salad

Reviewed: Dec. 8, 2006

Very, very good. I'm going to try and substitute with lemon to see the difference, because when I first tried it - there was a strong vinegary zing when you swallow, but once I was accustomed to that taste I enjoyed it. My husband also did. I also left out the dill like many of the other reviewers.

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1 user found this review helpful

Simple Whole Wheat Bread

Reviewed: Dec. 7, 2006

Absolutely yummy. I followed many of the reviewers advice and I'm adding some of my own. 1. I used oil in the dough instead of margarine 2. I used the wet yeast because I didn't have dry yeast. Basically I put all the cups of the regular flour in a bowl and made a whole in the center. I crumbled up the yeast, sprinkled a tiny drop of sugar (to activate the yeast) and used 1 of the three cups of warm water and poured it over the yeast - waited until it bubbled and then poured the rest of the water and honey etc and mixed the mixture. Do NOT use your hands this will not be a dough it will be a sticky, gooey mess(which is ok) waited again until it became big and bubbly about 20-30 minutes as the recipe suggested. Then continued according to the recipe. 3. I brushed the top of the bread with egg so when the bread was ready it had a golden color on top 4. I brushed the tops (AND, the sides) with margarine - I wasn't thrilled to use margarine but it really helps the bread not get dry. 5. I made three loaves and 1 little roll for my son to try. He gobbled it up!

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3 users found this review helpful

Penne a la Vodka II

Reviewed: Jul. 28, 2006

I made this recipe twice for my son's birthday and for my husband's birthday - they loved it so did I -- be generous with the salt I think -- it brings out the tomato flavor - the smell was heavenly too

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1 user found this review helpful

Chocolate Ganache

Reviewed: Jul. 5, 2006

I used this recipe for a ladies luncheon - I used it to cover a standard chocolate sponge cake. I also used it to coat the layers of the cake. Many compliments. Many thanks!

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3 users found this review helpful

Magical Dressing

Reviewed: Oct. 1, 2003

I liked this dressing - I halved it and then I added a bit more sugar to satisfy my sweet tooth. My husband felt the balsamic vinegar was a bit too pungent for his tastes - I plan on making it again with either regular vinegar or wine vinegar - and perhaps a bit less than the amount that the recipe called for.

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9 users found this review helpful

Garlic and Olive Oil

Reviewed: Jul. 8, 2003

This recipe was ok but not super - I'm looking for a bit more pizzaz - it tasted a bit bland

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8 users found this review helpful

Caramelized Baked Chicken

Reviewed: Jul. 4, 2003

I used this recipe with chicken bottoms instead of wings. The flavor was delicious and caramalized beautifully - it looked and tasted great.

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3 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Jul. 4, 2003

This recipe came out looking great. Contrary to some of the other reviewers my chicken did brown - and I did add more lemon like some of the others said too - the chicken came out really lemony and the combination with the mushroom sauce was superb - The mushroom sauce was excellent! I served it over rice and will definately make it again. The reason why I gave this recipe 4 stars was because the chicken could use a bit more pizzaz - maybe someone could come up with something - perhaps honey and mustard?

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1 user found this review helpful

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Reviewed: Jul. 4, 2003

I love macadamia nuts and actually searched the site for recipes that used it. Not as a dessert though, but as a main/side dish - I'm glad I found this one. I used salted Macadamia nuts and the mango sauce came out really delicious - I followed another reviewer's advice and pureed the mango sauce - It was so gourmet looking I was quite proud of the results. I tried this with salmon instead of Sea Bass - works well too :)

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3 users found this review helpful