Briar Recipe Reviews (Pg. 1) - Allrecipes.com (13352537)

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Balsamic Vinaigrette

Reviewed: Aug. 6, 2012
I must be the only person who didn't like this. I found it bitter and oily. Just glad I didn't put it on my salad.
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Alfredo Sauce

Reviewed: Apr. 5, 2011
Despite using Tre Stella pre-grated Parmesan,dried Parsley,dried Chives and half and half this turned out "great" says hubby. I did cut down on the Parmesan a little and still good. Next time will try fresh Parmesan etc:O)Mixed this with some leftover chicken and placed on top of some homemade egg pasta noodles I had experimented with by freezing a week ago. Dinner was done in a flash. Nice to have a recipe that you can substitute this and that according to what is in the cupboard/fridge.
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Good 100% Whole Wheat Bread

Reviewed: Apr. 2, 2011
Finally a 100% Whole Wheat Bread that isn't heavy like a brick. Read the reviews for tips and used the 1/4 cup of 2% milk and only 1 cup of water as I don't use the milk powder. Also used honey to replace the sugar. Used my KitchenAid. Put in flour, then salt in one area and yeast in the other then honey. Poured water on top. Used mixer paddle until dough came together. Switched to kneading hook and kneaded for 2 minutes. Let rest for 5 minutes then needed again for 3 minutes. Shaped into a ball on counter, placed in slightly oiled bowl with cover and let rise in oven with light on for 1 hour. Rolled out to 9x15" and rolled from short end up. Pinched seams and ends. Put in 9X5 non stick loaf pan and let rise lightly covered for 1 hour. Baked at 350 for 25 minutes. Absolutely perfect. High, light, not too "wheaty" tasting. Brushed the top with a little olive oil for looks. Never cared for Whole Wheat Bread but this recipe is dynamite. I use regular Robin Hood Whole Wheat Flour. No need for special bread flour for this recipe. AMAZING!!! Thanks so much to poster and to those who offer helpful reviews/tips/alternatives.
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29 users found this review helpful

Homestyle Potato Chips

Reviewed: Apr. 14, 2010
Very good recipe. I find if I don't peel the potatoes they cook better with no overcooked edges. Also, found the red potatoes do not make as good chips as the "old" potatoes do. Forgot to add that drying the slices between tea towels is needed for chips to cook properly. If not they tend to cook unevenly and the cooking oil becomes diluted with all the moisture from the potatoes.
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Potato Chips

Reviewed: Apr. 14, 2010
I'm sorry all but I followed everything exactly and the result was awful. Chips were also cut very thin by the way. Oh my what a soggy mess!! Microwave was heating up something fierce, chips stuck and soggy. Ones in the middle had brown marks while rest was totally white. Plate was boiling hot. All for 14 potato chips? Using the fryer may not be the healthiest was to go but considering we only eat chips once in a while, the results are always amazing and a lot faster overall. Glad some of you had good results but for me, I couldn't throw out the mush and the recipe fast enough. sorry
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Cinnamon Rolls I

Reviewed: Jan. 4, 2009
I messed up the topping because it was more jell like, but that was my own fault. I found this recipe way too sweet even for me who loves sweets. Although they rose well, I thought the dough was rather "pudgy" and not too my families liking. Jean Pare has an awesome Cinnamon Buns recipe in her Potato Cook Book. Nice texture as mashed potatoes are add to the dough. Definitely Cinnamon flavour as opposed to Caramel of this recipe. Also, time wise, Pare's recipe makes 36 buns as opposed to 12 in this recipe and takes the same amount of time with a much nicer Cinnamon flavour, great texture and beautiful rise using regular flour and they freeze great. Raisins are a really nice addition to Pare's recipe. Also do not like the 1/2 cup of butter in this recipe. Had to double check to make sure I was reading it right. That's one hang of a lot of butter. Sorry but I won't make this recipe again. As always, to each their own.
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Amish White Bread

Reviewed: Dec. 22, 2008
I have to make a comment about something breadguy said when using a KitchenAid for mixing this dough. He said to use the dough hook, mix on low speed then increase speed to medium for 5 minutes. On the KitchenAid there is 10 speeds. Everything written about using the dough hook says "do not use a speed higher than #2 when using the dough hook. Perhaps BreadGuy made a mistake here. This is a heavy dough and when I set the speed to #5 just to see, it threw this dough all over the place. I set the speed to #2 as per KA instructions and kneaded the dough for 4 minutes and it was fine. Also took 45 minutes to rise 1" above pan. Rose beautifully when cooking. I used Bread Flour as suggested. Much nicer, high rise. I used 1/3 cup of sugar as some had suggested. Only ate the crust so far but usually the crust isn't too great but this was. I often go by the weight of the finished product. If it feels heavy when I pick up the uncut loaf, it is usually a heavy bread. This feels nice and light to me. Thanks greatly to the poster. My 9th recipe try and so far my favourite.
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24 users found this review helpful

Cinnamon Bread I

Reviewed: Dec. 20, 2008
My hubby said "heavenly". Guess he liked it. So did I. I tripled the topping but thought that was a little much. Double would have been better. Definitely sweet, but if you're in the mood for sweet, this is great. Easy to make. Had to cook it about 55 minutes maybe because of all the extra I stuck in the middle. :O) Thanks to the poster.
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Country White Bread

Reviewed: Dec. 18, 2008
Hate to be the party pooper here but although this bread was nice for toast it was overall very dense. The texture looked more like pound cake. Next day it was fairly dry. Didn't care for the addition of the 2 eggs either. But gave it a try. Cholesterol is an issue in my house. I prefer a lighter bread as opposed to chewy. To each their own, but my family didn't care for this one. Much prefer the All Recipes recipe for Traditional White Bread using Light Olive Oil and "no" eggs in the bread. Lighter and in my opinion much healthier.
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Traditional White Bread

Reviewed: Dec. 18, 2008
I've made machine bread for yrs. Now have a KitchenAid. This bread is very light just like I like. Not spongy and dense as the other 8 recipes I tried. It rose beautifully. In fact rose out of my Artisan 5 qt. bowl. Had to push the dough back in. If you like a dense loaf you won't like this one. The other all recipes white bread used egg and it was very dry the next day. If you wish to avoid cholesterol causers, stay away from breads with egg or with lard. I used Light Tasting Olive Oil in this recipe. This is PERFECT! Thank you to the poster.
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5 users found this review helpful

 
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