Baricat Recipe Reviews (Pg. 3) - (131039)

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Delectable Marinated Chicken

Reviewed: Aug. 5, 2013
Way too heavy-handed on both the garlic and the liquid smoke for our taste. When it comes to liquid smoke, a few drops go a very long way. Those two ingredients were all we could taste. Sorry I can't say better.
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3 users found this review helpful

Country Pound Cake

Reviewed: Jul. 5, 2013
The ingredients are pretty standard for a pound cake, with the exception of adding shortening in place of a last stick of butter. I don't, however, believe that was in any way responsible for the dryness I experienced. I believe it was due to the unconventional baking method. I did as directed, starting in a cold oven. I set the alarm to sound at one hour, just because I was unfamiliar with baking an item this way, and wanted to check it at that point. Good thing I did! When I pressed the center slightly, it was quite firm. I inserted a toothpick in the middle just to be sure, and it came out completely dry, without even so much as a tiny crumb clinging to it. When I served it at a Fourth of July party, I was grateful I had made 3 fruit compotes, or the embarrassingly dry texture would have had nowhere to hide. I calibrate my oven every few weeks, and the last time was last week; dead-on accurate, so that wasn't the problem. I've worked as a pastry chef, have over 40 years of experience baking, so I'm known for my baked goods. This was not even close to my standards. I can only imagine how dry it would have been had I not yanked it at one hour. It might have fared better at 50 minutes. The taste was that of a generic pound cake, nothing special, but I would not recommend this recipe because there are much better out for flavor and they turn out enjoyably moist. In this case, only the fruit and real whipped cream stood between me and culinary humiliation.
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16 users found this review helpful

Noodle Pudding

Reviewed: Jul. 5, 2013
I expected to love this. Never having had noodle pudding before, I wanted to give it a shot. After all, it had everything I love. It looked like the ingredients for a kick-butt cheesecake, plus pasta - SWEET!! I adore all the components, but amazingly, I was completely underwhelmed with the finished product. I whirred the cottage cheese in the food processor to ensure a smooth finished product, but other than that, followed the recipe exactly. Nothing wrong with it per se, but it was just remarkably unexciting. Perhaps noodle pudding/kugel is an acquired taste...
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3 users found this review helpful
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Herb Turkey Rub

Reviewed: Jun. 4, 2013
Absolutely excellent! Would work on any poultry, or even pork. Used it as a rub to make my first ever smoked chicken, and it turned out to be lick-your-lips, mahogany-colored perfection. Massaged the rub liberally onto, as well as under, the skin. The flavor was stellar. Very easy to put together. I've had white wine Worcestershire in the fridge forever, using a few dashes in many sauces I make, so that was no big deal to me. White wine could be subbed, or even rum. Any which way you make it, don't miss this! Simple way to jack up the flavor all the way into the stratosphere.
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4 users found this review helpful

Zesty Lemon Loaf

Reviewed: May 30, 2013
Simple to put together and as darned near close to perfect as can be created! I was aiming for maximum lemon flavor without using the glaze, so in place of Grand Marnier I used limoncello, which was right on target. This isn't what I'd describe as a true pound cake, which follows the 1:1:1 ratio (one pound each flour, sugar and eggs, with no leavening,) either in ingredients or texture. The crumb is far more delicate, and it's more airy than a traditional pound cake. It's actually a very refined, complex product. What it does share in common with a pound cake is how moist it is. Because of the baking powder, the moistness is there, with no trace of heaviness. Because I'm diabetic, I skipped the additional sugar that the glaze would have added, and it was never missed. The result was full of fresh lemon flavor. If you have limoncello, an Italian lemon liqueur (I always keep a bottle in the freezer. Makes a fabulous summer aperatif!) I heartily recommend using it in place of the Grand Marnier, which although most likely delicious too, lends an orange flavor. I aimed to underscore, not distract from, the lemony taste. Topped the cake with home made strawberry ice cream, and it was a dessert fit to make Escoffier weep!!
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Bruschetta with Shallots

Reviewed: Mar. 31, 2013
Very good! I made a small technical change, in that I sauteed off the shallots until golden, then added the minced garlic for a minute. This eliminated the harsh taste of both when raw, and let them play a more mellow, though still important, role in the final product. The fresh basil makes this recipe. I also add 2 drops of pure vanilla extract, which serves to make the flavors even cleaner and brighter in their orchestration. In place of salt, I use vegetable base, which adds yet another boost of flavor. Don't get me wrong - the recipe is good as is, but can use just a whisker of improvement to bring it stellar heights.
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4 users found this review helpful

Potato Chip Cookies VI

Reviewed: Mar. 6, 2013
A blast from the past, truly a forgotten treasure! My mom used to make these with little stale flakes that we failed to devour from the huge Charles Chips canisters that were delivered regularly to our house. Yes, these cookies are sweet, but no sweeter than many other cookies. The chips do not retain their crunch, but rather they meld into the cookie, leaving behind a chewiness with just the faintest kiss of butterscotch-like flavor. Don't know why it happens - just know that it does, and these are always well received, with many requests for the recipe. No changes necessary, but I used half margarine because I found a stick lurking deep within the bowels of the fridge that I wanted to use up. Simple, "good eats" type of cookie that you'd find frequently filling cookie jars all over America during the 60s. It was always a delight to find my mom baking these when we got home from school. Nothing better than a couple of these with a tall glass of cold milk. Great comfort food!
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Mushroom Saute

Reviewed: Dec. 20, 2012
Way, WAY too much tarragon. The result was a medicinal flavor. The nutmeg was overdone, as well, but less problematic. For our palates, it works much better to eliminate those two ingredients, and replace them with a sprinkle of fresh, minced rosemary and a dash of thyme, both of which tastes are more compatible with the earthy tones of the mushrooms.
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5 users found this review helpful

Sugar-Free Frosting

Reviewed: Oct. 30, 2012
My son-in-law is always doing his low carb diet thing, so in place of whipped topping, I whipped up 1 cup of heavy cream with 2 packets of Splenda and a dash of vanilla. Also cut back the milk to 1-1/2 cups so that it would hold its shape better. It was FABULOUS!! Perfect, light, silky and ethereal frosting. Put it on a black bean chocolate cake and my SIL was ecstatic!! Chocolate cake with chocolate frosting that actually works on a low carb diet (Note that it's not NO carb, but pretty darned low for a diet treat.) He wants my daughter to make it all the time for him now. Although it's not low calorie this way, it's perfect for diabetics as well as low carb dieters.
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8 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Oct. 17, 2012
Absolutely perfect in texture, meaning super moist and soft. I added 1 tsp ginger, because its zing complements pumpkin goods so wonderfully, and because I was making it for a crowd that likes to feel its spice, I also added a couple good shakes of cayenne pepper, which added a comfortable (but perceptible) warmth. I wanted to add a little extra touch, but didn't want people to have to deal with the mess of frosting, since most just grab and go back to their offices. So I made a broiled caramel topping of 1/4 cup melted butter, 1/2 cup brown sugar, 2 Tb cream and 1/3 cup finely chopped nuts (nuts may be omitted, and you can add 1/2 cup flaked coconut if you like it.) When I removed the bars from the oven, I spread it on top and broiled until the whole surface was bubbly. Cooled it on a rack. Not necessary to do by any means, as these bars can stand completely on their own, but it adds a little "something extra" and imparts a lovely sheen to the top, increasing eye appeal. Recipe freezes perfectly, and is great for serving a crowd. They're too good to make only during pumpkin season. 11/14 Edited to add: Made pumpkin streusel bars. Combined 5 Tb soft butter, 1/2 cup brown sugar and 3/4 cup flour in the food processor, pulsing until crumbly. Sprinkled on top of the batter in the pan and baked 28 min. The top finished with a pleasant crunch, lending counterpoint to the soft bars. I've also made with cooked mashed sweet potatoes instead of pumpkin. Every bit as good.
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The Baked Brownie

Reviewed: Sep. 15, 2012
Best brownie on the planet. Period.
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1 user found this review helpful

Grilled Honey-Lemon Chicken

Reviewed: Sep. 2, 2012
Respectably good marinade. All the ingredients played quite well together. The honey could barely be tasted, and didn't contribute much sweetness, but helped to carmelize the outside. In fact, nothing really stood out above the other components. We didn't discern the Dijon mustard or the garlic, either. Not that this is bad, mind you. I marinated a portobello mushroom cap and tomato slices, grilling them along with the chicken, and this sauce was compatible with those items, as well. The chicken was very juicy, but I attribute that more to the manner of cooking than to a virtue of this particular recipe. Very good. Not exactly rock-your-world-can't-wait-to-have-it-again-five-stars good, but I could see myself possibly making it sometime in the future.
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11 users found this review helpful

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