gourmand Recipe Reviews (Pg. 1) - Allrecipes.com (1259375)

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Butter Cookies II

Reviewed: Oct. 9, 2002
Great cookies!!Husband like very much.Love the buttery flavor.Extremely easy to prepare.I made a variation by adding some cardamom pwdr.Turned out heavenly.
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5 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Oct. 28, 2004
I totally agree with some of the other ppl on this recipe. It is definitely not delicious, its just below OK. I tried to cut the liquid content in the cake like the others said, but it still turned out a very dense and wet(NOT MOIST)cake. Very oily and sticky. The carrot content is also very high. I should have just used two cups of carrot.I am definitely not making this cake again. I am not a big fan of dense, sticky, heavy, oily carrot cakes. I like them light and fluffy like other regular cakes. The reason I tried this recipe was I could not find my other recipe that I tried for carrot cake from this webiste a while ago,it uses butter instead of oil and it turned out amazing, everybody was raving about it. It was soft, fluffy and light unlike this cake. Unfortunately I forgot the recipe's name, now I will have to search for it all over again.
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2 users found this review helpful

Mango Lassi I

Reviewed: Feb. 11, 2005
Too watery!! My kinda lassi has no water at all, it turns out like a creamy smooth, thick mango smoothie.People who like it that way can completely omit the water.And about the mango strings, strain the mango through a seive. As some of the others suggested, do get a very ripe and non-soury mango. For those who do not have access to mangoes, indian and chinese stores carry cans of alphonso mango pulp, which works just as good. For a creamier treat, you can add whipped cream, turns out really thick almost like a shake.
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13 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Aug. 9, 2005
I used non-fat sour cream instead of mayonnaise, maybe that changed the taste. I wasn't too thrilled with the results. It wasn't as gooey as I had expected. My husband loved it though. Maybe next time I will try adding some milk to make it creamy.
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0 users found this review helpful

Pineapple, Lime, and Ginger Soup

Reviewed: Nov. 17, 2005
I modified this recipe a lot. Thats the reason I am giving it a 3. I added one cup of diced baby carrots, two stalks celery, half a medium onion choped, sauteed everything with ginger garlic paste instead of just ginger. Did not add cumin seeds at the end. And ofcourse added cumin powder and fresh cilantro and it turned out great. Will definitely make it again.
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0 users found this review helpful

Pumpernickel Rye Bread

Reviewed: May 30, 2006
Ok...I am pretty sure I did something wrong with this recipe. I made a few substitutions, which might have caused the bad results. The result was eatable, but nowhere as soft and fluffy as the one in the picture. I had no whole wheat or bread flour at home. So I increased all purpose flour by 1/4 c and rye by 1/2 c. The amount of water seemed way too much. The dough turned out more like a think batter. It rose very well, but the surface was riddled with holes. The final product was very dense. The top was flat with a very thick and hard crust.Very unappealing appearance. The taste was OK, I can still eat it, just cant relish it. The taste was also slightly bitter.
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3 users found this review helpful

Mama D's Italian Bread

Reviewed: May 30, 2006
Taste- 3.5/5. Appearance-4/5: Had a nice smooth and brown crust very unlike the one in the pciture. Hopefully I can upload a picture of it soon. Proofing- 3/5:Dough rose very well. I proof dough in the oven with the oven light on. But after the first rise, the bread's moisture content had increased. The dough seemed to sweat and became very gooey. Texture-3.5/5:Bread had very nicely distributed holes. On the downside the bread wasnt as soft as bakery bread. Crust- 4/5:This bread had the thinnest crust for any bread that I have baked, which is what I like.Didnt spray with any water--just brushed with oil. Bake time- I actually only needed 25 mins of baking time. I reduced the amount of salt to 1 tsp.
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2 users found this review helpful

Low-Fat Corn Bread

Reviewed: Dec. 12, 2006
As far as traditional corn bread goes I should give the recipe a 2. But since I am a health freak, I think the recipe is good enough for a 3. Now for the dissection. I made a few changes to the recipe. I used 2% milk and strawberry applesauce. The bread is very dense and dry when it sits too long. I thought the fat in the milk would help it a bit, but it didn't. It doesn't have as much sugar as the traditional corn bread. Still....as a health food, it is pretty good tasting straight out of the oven.It should bake in about 17-18 minutes. Don't over bake.I baked it in a 9 inch, square, silicone pan for 20 mins. This bread should work great for stuffings.
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17 users found this review helpful
Photo by gourmand

Cranberry Pistachio Biscotti

Reviewed: Dec. 30, 2006
I started out very skeptical with this recipes. I have tried quite a few biscotti recipes, but they never held their shape quite right, ended up browning too much or had a wooden,unappetizing look. With this recipe, I played it safe and omitted the nuts. I have to say this does make a lot of difference in how the biscotti shape up. I had no problem cutting the logs into slices.Very few crumbs! I am also not a big fan of almond essence and didn't have any on hand anyways, so I omitted it. I replaced the almond essence with a few drops of orange oil.... and WOW!The flavor was unbelievable. This was part of my menu of Christmas goodies and everyone loved them!! Definitely my favorite biscotti so far. As far as the dough goes, it does tend to get very sticky. I greased my hands with olive oil instead of water to handle the dough. Shaping the dough was a piece of cake. I think this helped give the biscotti a lovely light golden color. Also, the parchment paper helps evenly brown the biscotti.So as far as possible avoid using bare cookie sheets, foil lined sheets or silicone mats. If it were not for the omissions,I would have given the recipe a 5. I can't wait to try this recipe with new fruits and flavors
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8 users found this review helpful

Swan's Summer Soup

Reviewed: Jul. 13, 2007
I wouldn't rate this recipe 'The best' coz I am sure there are better recipes out there. But this soup is a pretty darned good one. Very refreshing as lunch/dinner on a hot summer day. I juiced 4 fresh tomatoes and added a good meaure of baby carrots to the juicer as well. So the soup base was a combination of carrot and tomato juice. To this juice I added 4 bruised/smashed, garlic cloves to add some flavor. I then rubbed the cloves into the juice with my hands, making sure the cloves did not disintegrate. I then fished out the pieces of garlic. I cheated and used canned corn. But all the other ingredients were fresh. I love lemon juice in my soups, so I was generous with it and the pepper. I finished it off by adding a drizzle of extra virgin olive oil straight into the soup and gave it a stir. Served this soup with slices of crusty three cheese bread from Panera and a side of Low fat cucumber & dill salad. My family thoroughly enjoyed this soup. I will definitely make it again when I need something light, refreshing and healthy.
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4 users found this review helpful

 
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