camohn Recipe Reviews (Pg. 1) - Allrecipes.com (13244635)

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Plain and Simple Sourdough Bread

Reviewed: Jul. 2, 2010
this IS plain and simple. I don't have a bread machine and the rule of thumb I was told for sourdough is 1.5 cups of starter per loaf when not using yeast. To me the beauty of using starter is *not* needing the yeast. Also, with starter/no yeast you get a much slower fermentation and thus a better "sourdough" flavor to the bread. That said, I understand that this recipie is intended for a bread machine which pretty much makes the added yeast necessary. To make it "non machine" oriented I just eliminated the yeast, and used 1.5c starter and 1/4 c. of water to make up the same liquid content. There is only 1 recipie I found here on AR that uses no bread machine and no added yeast like I was looking for. I tried it and didn't like it...so started playing with other ones for the bread machines. I like this one the best with the changes in the starter above. This one has a good bite to it like sourdough should. The others I tried came out too sweet like plain old white bread.*made this a few more times and tweaked it. Knead about 50 times since the bread dough machine "does it for you". Normally bread bakes in about 30 minutes. The last time I didn't hear the timer go off and it baked a lot longer. It came out NICE and crusty that way...family declared it just perfect!
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24 users found this review helpful

Root Vegetable Bake

Reviewed: Jul. 30, 2012
very good.I cut the salt back to 1 tsp though...1 TB of salt is a lot and need to keep things healthier for hubby with high blood pressure. For personal reasons I cut the rosemary in half because I do like it in moderation but am not fond of a strong rosemary flavor. Gets a 4 due to seasoning changes. For me it has to be perfect as written to get a 5.
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17 users found this review helpful

Sweet Baby Carrots

Reviewed: Nov. 14, 2009
Great flavor. As some other posters noted, this does make a lot of sauce for the amount of carrots. Next time I will halve the amount of sauce so less butter is wasted in the bottom of the pot at the end.
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17 users found this review helpful

Sausage and Ricotta Ravioli with Pesto Sauce

Reviewed: Aug. 24, 2010
I didn't actually make the pasta/only the pesto sauce...I was looking for a pesto recipe for another recipe that needed pesto sauce in it. This one was a keeper. For the "to taste" I used 1/4 tsp each of salt and pepper. Update: I later made it again as a whole recipe. Everyone liked it though I did cut down on the cayenne....used less and used red pepper flakes (what I had on hand) as I thought it would be a little too spicy for our tastes.
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16 users found this review helpful

Pickled Watermelon Rinds

Reviewed: Jul. 11, 2010
pickled watermelon is an acquired taste, but I do like the stuff. I had a recipe I liked and lost so tried this one. I liked my old one better. Not sold on liking mustard seed in my watermelon.**woo hoo found my old one! It has more sugar, as well as lemon and cloves.
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16 users found this review helpful

Liquid Hot Apple Pie

Reviewed: Dec. 18, 2010
keeper! Only change I had made was to use Applejack brandy instead of whiskey. It's what I had on hand and it seemed like it would go well with the apple theme. I tried this with few variations in small batches. It is better warm than cold, and it is better with apple cider instead of apple juice.
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15 users found this review helpful

Poor Man's Beer Batter Fish

Reviewed: Oct. 20, 2009
I used tilapia as I am not a trout fan/it was a hit at home. My version was a 5 for us....I gave the version "as is" a 4 because it is a bit bland and I did make some minor changes. I added 1 tsp of baking powder and 1 TB of lemon juice....I do the same thing to the pancake batter at home for pancakes because it makes it lighter/fluffier...just a personal preferance.....so since I make my pancakes that way I did the same with a pancake based recipe. The thing that was more of an issue is this batter is a great base but totally lacks seasoning. I added 1/4 tsp each of salt, pepper, paprika, garlic and Cajun seasoning. To the person that it came out oily: sounds like your oil was not hot enough.
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15 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Nov. 21, 2011
this was a big hit here. I see some folks had problems with it baking dry. The instructions do not say to cover with foil when baking, but I did. It did not get dry that way. I think a piece of foil is the simple solution here...no need to make more marinade or add water.
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14 users found this review helpful

Chilled Marinated Asparagus

Reviewed: Dec. 3, 2009
One word: Yum! I made slight changes/still great. Since the previous posters all thought it had more than enough oil I used 2Tb too. Since the soy gives it an Oriental flair I used sesame oil....and for same reason I used rice wine vinegar instead of cider vinegar.
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14 users found this review helpful

Slow Cooker Barbecue Beans

Reviewed: Apr. 21, 2009
Only a couple small changes....1TB of salt as listed is too much sodium/used 1 tsp and as other posters noted it needs brown sugar and added 1/3 of a cup. 5 stars with less salt/add brown sugar.
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14 users found this review helpful

Marinated Ranch Broiled Chicken

Reviewed: Mar. 2, 2012
this is really simple but went over very well with the family. I did more pieces of chicken with the same amount of dressing/came out fine.
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13 users found this review helpful

Authentic Dried Chile-Pepito Enchilada Sauce

Reviewed: Feb. 28, 2012
I liked this one better than the other one I tried forRed Enchilada Sauce on this website....more depth of flavor. I was lazy and just put everything in the crockpot to simmer while I was at work. Used half for enchiladas and the other half for the Enchilada Meatballs on this site that also needed the same sauce. I had just bought the agave nectar for another recipe so I was glad there was something else I could use it in.
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13 users found this review helpful

Thai Hot and Sour Soup

Reviewed: Feb. 5, 2011
I only made a couple minor changes. I thought there needed to be more "broth to chicken" ratio..I added an extra cup of water and one chicken breast instead of two.Lacking the limes leaves I also used lime zest. The poster that put it in a tea ball...that was a great idea! The one hing Ifound though is not to leave the lime zest in very long. Short time = flavor. Too long = bitter.
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12 users found this review helpful

Blueberry Stuffed French Toast

Reviewed: Aug. 4, 2012
very good base with some changes: I cut the sugar back to 3/4 of what is called for, decreased cream cheese to 6 oz (after spreading what looked like a decent amoount on the bread slices I still had about 2 oz left over) and doubled the blueberries. Did half cinnamon and half nutmeg as the berries really wanted cinnamon and I don't care for strong nutmeg flavor...only want a hint of it. With that it was much improved. I will make it again but one more change I will add next time is to add a little lemon zest as well. 3 stars as written since I did need to make quite a few changes.
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11 users found this review helpful

Honey Lime Chicken Wings

Reviewed: Mar. 1, 2011
the changes I made were:1) I did not use the lime zest as I didn't have real limes on hand....I used key lime juice only. 2) The other change was I doubled the garlic. I liked them right away. My husband (traditional wing fan) didn't love them at first/thought they were too sweet...but they grew on him....in the ende he decided he did like them. As noted this is not a thick/gooey sauce...but I rather liked that about it. I used sea salt and fresh ground pepper.
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10 users found this review helpful

Cabbage Borscht Mennonite Soup

Reviewed: Jan. 16, 2011
I made this twice. I gave it 4 stars as I made is "as listed" first. Family and I liked it/didn't love it...but it did have merit as it is quite different. So I decided to try again and tweak a few things. For one the soup pictured looks quite pink from the tomato. Mine (first try) did not, so I doubled the tomato. Then I lost some of the flavor so I also doubled the allspice, bay and cream. I increased the pepper from a pinch to 1 tsp. Family really liked this version a lot/thinks its a keeper.
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10 users found this review helpful

Chocolate Covered Cherries

Reviewed: Jan. 1, 2010
Very close to the recipe I used to use and lost.......my old one also had a bit of brandy in it so all I did was add a bit of brandy to the sugar filling on this one. One thing the recipe fails to emphasize is that you really do *need* to let these sit for a week or 2 for the centers to get the right consistency. I do remember that from past "cherry making"!! The title just "suggests" they are better that way. How I make them leak proof (if you want to bother with buying candy molds): I coat the mold with a layer of chocolate, put the cherry stuff in the middle and top off with more chocolate. Cool and pop out. They come out store-bought professional looking this way for gift giving.
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10 users found this review helpful

Turkey Pot Pie II

Reviewed: Oct. 5, 2009
This is a good "start" but needs more spices to suit me. Overall....too bland and boring for us. I added for spices: 1/2 tsp each of salt and pepper and 1 tsp poulty seasoning.
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10 users found this review helpful

Maui Girl's Mango Pie

Reviewed: Feb. 28, 2012
The poster was not kidding when seh said it tastes like apple pie. It really does. FOr my daughter who likes mangoes that was not a good thing....she wanted it to tasted like mango. For my husband who does not like mangoes it was a good thing. I think what happened is the cinnamon overpowers the mango flavor. If I make it again I would cut back on the cinnamon.
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8 users found this review helpful

Melenzana Ali Olio

Reviewed: Oct. 6, 2011
it was quite good. I had a similar recipe that had one shortcut in it...that one you slated the eggplant and let it drain in a colander over the sink...so I did that for step one since it was simpler. I just used plastic wrap with pie weights in it on top on the colander/veggies. I did use the sundried tomatoes and basil that were "optional" since I like both. I originally gave this a 4 but bumped it up to a 5 because both my husband and daughter who do not like eggplant actaully took seconds. We all had the same comment though: It tastes like olives! Probably due to the brine treatent. But that did giveme the idea that when I make it again next time I am actually going to PUT black olives in the marinade with it. Eggplant and olives are a good combo and it will look pretty.
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8 users found this review helpful

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