Bubbe Recipe Reviews (Pg. 1) - Allrecipes.com (125145)

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Leftover Chicken Croquettes

Reviewed: Sep. 23, 2001
I see from reading the comments I should have noted I use extra-large eggs. Also, a simple sauce to go with it: (1) blanch almonds; (2) in a jar (or other closeable container) place 1 tbs cornstarch and add 2 oz water; shake well; (3) in a saucepan, bring milk to just a warm temperature, add cornstarch/water and stir until desired thickness; (4) remove from heat and add blanched almonds. Salt and pepper to taste.
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8 users found this review helpful

Sweet Corn Bread with Corn, Pimentos & Green Onions

Reviewed: Dec. 11, 2011
To me this is the perfect corn bread. It's a little sweet and a little tangy from the sour cream. My husband likes it better than any other recipe I've tried.
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2 users found this review helpful

Fresh Pear Cake

Reviewed: Sep. 21, 2012
I made one change which I don't think matters. I don't like having left over egg yolks, so I bought the egg whites in a carton. Used amount specified for 4 eggs which meant my batter was probably a bit more moist than had I used just egg whites. The only result was to cook for an additional 10 minutes. It was HEAVENLY and a BIG hit at our local Grange pot luck last night. I did not halve the spices and it's what we all liked best about it. It had real PUNCH!
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Wild Grape Starter

Reviewed: Apr. 17, 2010
Well ... I wasn't able to find organic grapes (probably out of season and we live in a very small town) so I was stuck for using what came from the market. They were quite sour to begin with but the real problem was that the skins were just too hard to mash with my hands. So, given no one wanted to eat the grapes, I used my kitchen scissors to cut them up and then mashed really well with my potato masher. Having read the reviews, I noted the issues about mold and so stirred the mash 2-3 times each day with a wooden spoon or silicone spatula and put the mash in a glass bowl. The result was an AMAZING starter even though I probably did everything wrong! I made my first bread without any additional yeast and the only thing worth noting was that it took a very long time to rise (I didn't time it, so the best I can guess is 3-5 hours). Based on another recipe I'm want to try, I'm going to let it rise overnight (I think it was Sourdough I).
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4 users found this review helpful

Sweet Corn Bread

Reviewed: Dec. 11, 2008
To me this is the perfect corn bread. It's a little sweet and a little tangy from the sour cream. My husband likes it better than any other recipe I've tried.
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5 users found this review helpful

Alternative Baked Salmon

Reviewed: Jun. 16, 2004
Keeping in mind I was looking for a solution for preparing Yellowtail, I selected this recipe as I thought the ingredients would work. I didn't have the exact ingredients and substituted mustard seeds, ground in a mortar, and only 1/2 tsp. The result was excellent. I would note, though, if using other fish, to adjust the time according to the type of fish and the thickness. Generally, 10-12 minutes of oven time @ 350 degress for 1 inch of fish is sufficient (total cooking time, including the browning). After taking out the fish, let it stand 2 minutes. The fish will continue to cook itself, which is why you don't want to wait until it's cooked all the way through in the oven. If you do, tender fish such as Salmon, Yellowtail, Halibut, will become dryed out. Keep it moist and even fish-haters will eat it.
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Excellent Oatmeal Cookies

Reviewed: Aug. 7, 2001
We've made it with many variations on the walnuts, adding one or more of: raisins, walnuts, chocolate chips, cranberries and so on. Two alternatives we also like (and lowers the fat/cholesterol) is to substitue the margerine with applesauce and add (optionally) shredded carrots (quantity up to you). If you do substitue, keep in mind that it will be more chewy and more like a soft granola bar. Also, you don't have to substitute all, you can use part margerine and part applesauce, as long as the total measurement remains the same.
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Oatmeal Banana Nut Bread

Reviewed: Jun. 24, 2007
My husband ate about 1/2 this banana bread and asked for more. My granddaughter, a finicky eater, scarfed it down. Although I had only regular rolled oats, it came out just fine. I already have plans for making this again tomorrow.
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5 users found this review helpful

Bran Flax Muffins

Reviewed: Dec. 10, 2005
This is an amazing recipe. From the first time I went to make it, I didn't have all the right ingredients and found I could just about substitute anything, so long as I kept the dry-to-wet ratio the same. However, I have made one improvement, in my opinion, after having made this recipe at least a dozen times now: mix (or sift) all the dry ingredients in one bowl, all the wet ingredients into another (including the raisins and nuts) and then add the liguid to the dry. It requires less stiring this way, mixes more thoroughly and produces a more consistent result. I was also able to reduce the cholesterol and calories with a few minor changes without changing the flavor or texture. I used Enova in place of the vegetable oil, cholesterol free eggs (in the carton) and fat-free powdered milk (mixed according to the directions). No one could tell the difference. I also found it's possible to substitute squash for the carrots or applesauce (1-3/4 cups) for the apples and even to leave out the nuts entirely and increase the raisins to 2 cups (my husband doesn't like nuts). When using applesauce in place of apples, increase the cooking time by 5 minutes. The poster of this recipe deserves my hearty thanks!
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Southern Butternut Squash

Reviewed: Dec. 5, 2009
I have now made this 2 times, both times with the suggestions: (1) no topping, (2) excluding the last 1 cup of sugar. The first time was because I'd been given 2 large butternut squash and wanted something to do with them. They were exceptionally well received at our pot luck and again at our Thanksgiving dinner when I used them with some acorn squash I had remaining. It is very sweet without the additions and the texture is much like a pumpkin pie without the crust. My guess is just about any kind of gourd-like squash could be used, including pumpkin.
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4 users found this review helpful

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