srigsby2 Recipe Reviews (Pg. 1) - Allrecipes.com (12990992)

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Easy Focaccia

Reviewed: Feb. 16, 2015
Not only does this recipe make a nice focaccia bread, it doubles as a nice pizza crust in a hurry. The second rise gets the dough thick and hardy, which is perfect for my hefty pizza toppings that tend to make more delicate doughs wilt under the weight.
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Cream Cheese Pound Cake I

Reviewed: Feb. 14, 2015
My preliminary finding is this is really, really sweet. I would recommend you cut the sugar in half. Otherwise, this did turn out well as my first pound cake.
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Chocolate Chip Muffins

Reviewed: Jul. 26, 2014
Not much of a "muffin"-like consistency at all. If you're looking for a non-muffin muffin (or a chocolate chip biscuit, perhaps), this is your recipe. This was one of the few recipes that I actually chucked into the waste basket.
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Chef John's Macaroni and Cheese

Reviewed: Jun. 1, 2014
Bland and pasty. Not much flavor. But I will give it credit for being rather tasty cold in an eating-it-just-cause-it's-there kind of way. I liked the crust idea but a 1/2 cup wasn't enough for my rather small dish. I may continue to use this recipe as a base, but I'll likely add garlic and/or some Parmesan/feta cheeses for extra flavor and some sort of cream for richness.
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Danish Pastry

Reviewed: May 18, 2014
Walking around my apartment with my chest puffed out now. I just made a DANISH PASTRY! Do NOT be intimidated by this recipe. While it does require time, the actual hands-on time is rather small because you have to be quick when you're handling the dough and butter for the turning/folding parts. Mixing/kneading takes the usual 10 or so minutes, after that you work the dough for less than 5 minutes at a time, then it goes to the fridge for a half-hour. Do laundry while the dough rests. I halved the recipe, and only used 1/4 of my dough for my first batch (made 6 cream cheese danishes). I understood the directions well enough but I was apprehensive, so I watched some "Baking with Julia" videos over at PBS. There are at least 3 very good videos on danishes, puff pastries, and croissants which use similar (though cold-butter) methods that provide a good visual for technique. Good that I did because the creaming method wasn't working very well for me (too creamy), so I froze my butter batch for about 20 minutes then beat it into a flat rectangular sheet. Only hiccup, but there's always more than one way to skin a cat... Give this recipe a go. If it doesn't turn out perfect you'll still feel like you learned something. And I am sooo going to adapt this for some savory puff pastry recipes.
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Janet's Rich Banana Bread

Reviewed: May 14, 2014
Pretty good recipe. It was a lot lighter than my usual dense banana bread recipe. Save mashing my bananas and splitting the sugar half white, half light brown, I didn't make too many changes. I initially tried to "cream" the butter and sugar like others suggested, but it wasn't coming together very well, so I had to semi-melt my butter and sugar post hoc--opened the oven door and sat the bowl on the door to gradually warm the butter/sugar. It was still creamy but with a little melt. It did get nice and fluffy after that. This did take a at least an hour in my oven (loaf pan), but the bananas seemed undercooked, if that's possible. Maybe that's due to my oven and bananas. But all in all, this was pretty good.
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Brick-Oven Pizza (Brooklyn Style)

Reviewed: May 12, 2014
While I certainly don't delude myself into thinking that I can achieve the authentic brick-oven-ness quality with my oven at home, this recipe definitely yields a dough that's wayyyy better than freezer-section pizza. While I haven't yet had New York City pizza, I did spend the first few years of my childhood in Italy (dad was USAF), so the bar was set very high very early. I'm no longer a fan of the cardboard box pizza franchises, and getting good pizza in my area usually involves a special trip (out of my way) to an expensive gourmet restaurant. This is the first pizza recipe I've used, and thus far it's the only one I've used. I can be very picky about pizza, and I refuse to suffer bad pizza graciously. But I have yet to find this recipe to be lacking. I don't even bother buying pizza anymore. It's versatile. I've mixed up the toppings and I've used the dough recipe for garlicky bread sticks and even a Stromboli roll. I'll also add that this was my very first effort at making a yeast bread, and it wasn't a disaster! Yeast Newbies, you may want to add a 1/2 tsp or so of sugar to the warm water to speed up the proofing process, otherwise you might mistake the yeast for dead (like I initially did). The sugar will not affect the overall taste.
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Hot Water Pie Crust II

Reviewed: May 5, 2014
My initial impression during the making process: HOT MESS!!! My impression during the eating process: HOT LAVA!!! I halved this recipe for the "Sweet Potato Pie I" recipe. I, too, am pretty bad at the cold water method, though I have found success with the cold water and vodka style. However, with this pie I didn't really want to go through the angst of keeping my ingredients cold. Honestly, I found the process remarkably messy. Probably because I didn't chill it after mixing, my dough just didn't come together at all. I tried the usual plastic wrap ball then rolling it between wax paper and flipping it to the pie dish, but it was just a crumbly mess. I just dumped it all in the pie dish and pressed it out to the edges. I let it chill while I prepared the filling. Although I was concerned about wasting good sweet potato pie filling on a disaster crust, I was actually impressed with the outcome, though I do wish I added a bit of sugar. Very soft, crumbly, and flaky--cookie-like almost, not tough at all. If this recipe can go from a mess to amazing, I'm hard pressed to find a way to ruin this recipe. It's practically idiot proof!!! (Also, I didn't have vinegar so I just used triple distilled Smirnoff vodka No. 21. Didn't completely ruin the crust so I guess that's an okay substitution.)
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Fluffy Peanut Butter Frosting

Reviewed: Nov. 19, 2013
Amazingness... I had a very juvenile moment after I finished mixing the frosting: I licked those mixing prongs like I a five-year old in heat. Nobody's business at all!!! It was a miracle that the frosting even made it to the cake. Topped it on the "Black Magic" Chocolate cake recipe from this site. I initially tried mixing with a fork, but the electric hand mixer does get it nice and fluffy.
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