mistandfog Recipe Reviews (Pg. 1) - Allrecipes.com (13495533)

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Pumpkin Biscuits

Reviewed: Oct. 5, 2013
I made these for a late afternoon snack today, and they were simply amazing. They are light and fluffy, and eaten right out of the oven, they don't need any additional butter, honey, or other flavors added. I thought the spice amounts were just perfect; they enhanced the pumpkin flavors without overwhelming them. I do have to say; however, that I can't see how anybody could possibly get 36 biscuits out of this recipe and still have any height to them. I was able to get exactly 18 out of a batch.
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Photo by mistandfog

Easy Banana Brownies

Reviewed: Apr. 27, 2013
These brownies were so delicious that my 6-year old asked me to leave them a fifteen star review! I followed the original posters adjustments (explained under the first review), but doubled the batch. The one thing I changed was to add more cocoa powder (she suggests 1 tablespoon, I used closer to 1/4 cup). These are probably the best brownies I've ever had. They are moist and chewy, and not at all cakey. They have a rich chocolate taste that is accented by the addition of bananas, without the bananas being at all overpowering. I did need to increase the baking time to about 50 minutes, which was an excruciatingly long wait because they smell so good in the oven, but it was totally worth it. I'm already thinking about where I can take a huge batch to share--they're that good!
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Feb. 1, 2013
I usually try to follow a recipe exactly the first time, but this one has received enough good reviews that I figured it was a safe enough base and I ought to try the "healthier" fixes before I fell in love with the basic recipe and became too attached to change it. Following the recommendations of numerous reviewers, I increased the zucchini to 4 cups (6 small zuchinni), cut the oil to 1/2 cup and added 1/2 cup of applesauce, adjusted the sugar to a total of 1 cup white sugar and 1 cup brown sugar, and added about half a nutmeg (freshly grated). I also baked these in muffin cups instead of bread just to make them more portable. With the adjustments, this made 24 regular sized muffins and 1 short loaf of bread. It was delicious and moist and a hit with my kids and my coworkers who benefitted from the very large batch I baked. I really liked the flavor and moistness, but I do think I'll add more spices next time...and there will be a next time.
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2 users found this review helpful

Sweet and Sour Greens

Reviewed: Nov. 4, 2012
These were quick, simple, and incredibly tasty greens. I had collard greens and pancetta on hand because I'd been planning the greens for some time. After looking through several recipes for inspiration, I settled on this one because I like the idea of sweet and sour greens. So we subbed pancetta for the bacon and apple cider vinegar for the vinegar (because I prefer it when cooking). I also added in some diced onion for more depth of flavor. Otherwise, I followed the recipe. They turned out great. I thought they might be a tad sweet, but my husband, who is from the South, assured me they were just right. I still might decrease the sugar just slightly next time (1/3 cup instead of 1/2 cup) just to cut back on the sweetness. (Unless I'm also serving something like black-eyed peas or beans that will help cut the sweetness.) I served these with "Grandmother's Buttermilk Cornbread" (also from this site) and chicken wings. The cornbread dipped in the pot juices from the greens was delicious!
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5 users found this review helpful

Scalloped Potatoes II

Reviewed: Sep. 2, 2012
I have to admit that I hate when people rate a recipe that they've adjusted the first time they make it, but I'm doing it anyway. I made these potatoes tonight following the adjustments suggested by Melyssa Evans (minus parmesan, only because I didn't have it). The dish was awesome with the revisions, and having attempted scalloped potatoes in the past, I think the original was a good base, but I would have needed extra spice. The proportions, though, are what matters, as they are an excellent base and could probably take on any of your favorite potato fixings.
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Dry Ranch Style Seasoning for Dip or Dressing

Reviewed: Jun. 29, 2012
I don't ever buy ranch dressing or dip because they generally have ingredients that I don't want to serve to my family (MSG, too much salt). This recipe, then was a really good starting point for creating a ranch dip that my family could all enjoy. I didn't have seasoned salt (I prefer to mix my own when I need it), so I replaced that about 50/50 with Kosher salt and celery salt. I added the mix to sour cream and buttermilk to achieve the consistency I liked, and I got rave reviews from the friends and family who had it and couldn't believe it was that simple to mix from scratch.
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San Francisco Sourdough Bread

Reviewed: Jun. 29, 2012
This is a wonderful delicious bread. It had a light tang to it due to the sourdough starter. However, it did not have the density that I would expect from a San Francisco Sourdough. Instead, it was light and the mouth feel was more like the French bread that they bake in the grocery stores (though the taste of this was much better). My husband loved the taste and texture of this bread, and I do, too, it's just not a true sourdough to me. I baked two loaves specifically for use in grilled cheese sandwiches. Again, my husband thought the texture was great, but I didn't think it held up well to hardier ingredients (there's no way, for instance, that this would work for a sourdough burger). Although I'm only giving it 4 stars, I will make this bread again. It's a good every day bread, especially for kids (my daughter doesn't like crust but was willing to eat it on this bread). I missed the chewiness of a true sourdough, though.
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Sam's Famous Carrot Cake

Reviewed: Jun. 16, 2012
This was a really great carrot cake. Unfortunately, because of food allergies in the family, I had to make it without the walnuts, and I think that affects the flavor. The cake is incredibly moist and rather sweet, and quite, quite good.
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1 user found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jun. 16, 2012
I made this chicken for a huge family get together and it was fast, simple, and delicious. I went a little heavier on the steak sauce because I wanted more tang. It's important to make sure to hold back some of that sauce for basting after you flip the chicken on the grill. This gave it a great outer layer akin to cooking with the skin on. The chicken was moist and flavorful. I think this would also be a great way to cook up some fish steaks (salmon comes to mind).
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Pulled Pork Tacos

Reviewed: May 27, 2012
This pulled pork was just simply AMAZING. I used a pork butt roast because it was what was on sale. I didn't have diced tomato with green chilies, so I used a can of diced tomatoes and chopped one deseeded jalapeno into the mix instead. I also added about a 1/2 teaspoon of ancho chili powder (because I just can't resist adding that flavor depth that plain old chili powder can't quite give). I had a 4 1/2 pound roast that was fork tender after just 3 hours. I shredded the pork and added it directly back into the Dutch oven (without doing any straining). The onion and tomato bits melted right into the meat, and a good stir distributed the flavor throughout. While this makes a great taco, it would also be delicious over rice.
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8 users found this review helpful

Potato, Broccoli and Cheese Soup

Reviewed: May 20, 2012
This is an excellent base for a potato, broccoli, and cheese soup. I've made minor changes just to make it even simpler to prepare with ingredients that I have on hand. I replaced the water and bouillon cubes with chicken stock. Since the recipe didn't specify, I used red potatoes (and I didn't peel them). I also didn't pre-cook the broccoli, I just chopped it into small pieces that could cook in the stock. Since I like to have texture in my soup, I didn't blend or process the soup. Instead, I waited until the potatoes and broccoli were cooked all the way through and used a potato masher to just lightly press down on the potatoes and broccoli until the soup was the texture I wanted. I added the cheese at the end and let the soup continue for another 15 minutes or so, just to let it get well incorporated. I've taken this soup to a potluck at work and people just raved about it and everyone asked for the recipe. It was one that I was pleased to share because it's so easy and so impressive at the same time!
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7 users found this review helpful
Photo by mistandfog

Hawaiian Bread II

Reviewed: May 20, 2012
I like to make a recipe exactly as it is written the first time, but I didn't have any pineapple juice this morning, and I didn't want to waste gas running to the store for one item. So, I used the juice I had on hand--Trader Joe's spicy pear cider. My eggs also looked a little small, so I used three whole eggs plus an additional yolk (I chose the yolk over the white because other Hawaiian bread recipes were heavy on yolk). When I divided the bread into three sections, I put two into round cake pans, as directed. Then, I took the third section and divided it into a dozen rolls. I baked the rolls for 15 minutes and baked the bread for 25. They both came out amazing! The dough was very sticky when I let it rise the first time, but I just went with it instead of adding any flour because that has worked for me in other recipes. The final texture in the rolls and the bread was light and airy and soooooo delicious. This was at least as good as the Hawaiian bread I can find in the grocery aisle simple because it's so fresh and delicious and so cheap to make!
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Crispy Orange Beef

Reviewed: May 16, 2012
Absolutely delicious! I double the recipe (but use only the 1/3 c of sugar) and it is amazing. After having made this a few times as written, I have made some minor changes. First, I omit adding salt, as it is so flavor-packed, salt's not necessary. I steam the broccoli separately, as the recipe calls for, but then I toss it into the beef just before serving so that it can soak up some of the sauce. It gives the broccoli great flavor and makes it more of a one dish meal. BTW, the beef isn't crispy, but I can tell that if I leave it in the wok longer, it probably will crisp up a little more. But my daughter won't eat crispy foods, so I don't do it. I don't think it needs it either, as the flavor is more important than any crunch. As other reviewers have mentioned, I think that the sauce would go well with chicken, pork, or tofu, too.
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Grandmother's Buttermilk Cornbread

Reviewed: Apr. 15, 2012
This is probably the best cornbread I've ever had. It was moist and delicious. While I followed the ingredients exactly, I altered the process just slightly. I mixed everything in one large bowl (first wet, then dry ingredients) while my skillet and the oven were preheating. When the oven came to temperature, I put a little bit of melted butter into the skillet, then poured in the batter. The cornbread had a delicious crust as a result. One very minor note of caution--while my crust was golden, it didn't look, initially, as if the cornbread was done. A simple toothpick test at 25 minutes, however, assured me that it was cooked through. The resulting cornbread was light and sweet and I will be making it again (and again and again).
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2 users found this review helpful
Photo by mistandfog

Baby Guinness

Reviewed: Mar. 17, 2012
I'm not much of a drinker, but this was delicious and it looks cool, too!
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1 user found this review helpful

Honey Wheat Bread I

Reviewed: Mar. 13, 2012
I made this recipe the first time, following the directions exactly. The family loved it, but I felt like it needed something (even if just butter on the bread, which I don't always use on fresh bread). So I decided to try it again using molasses in place of the honey. It was the perfect Wheat Bread! It is my new standard bread recipe. I also prefer baking in rounds rather than loaves...I don't know why, but I like the look and the fact that you get bigger sandwiches this way. This bread is DELICIOUS!
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Photo by mistandfog

Chicken Marsala

Reviewed: Feb. 25, 2012
We skipped the sherry on this and added extra Marsala--it was absolutely amazing! The recipe is super easy to follow, but you don't even have to measure it out. After making this one time, you can just eyeball the ingredients and adjust to your own taste. Since we love mushrooms, we about tripled the mushrooms in the recipe, as well. This is going into our collection of staples--I could probably eat it every night of the week! While I would follow the advice of other reviewers who removed the chicken before adding the mushrooms, I would NOT add cream or any other thickening agent as some other reviewers have suggested. If you are patient and just let the wine reduce, it creates a thick, luscious sauce that doesn't need to be thickened at all. You just add the chicken pieces back for a few minutes to warm them up before serving.
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6 users found this review helpful
Photo by mistandfog

English Muffins

Reviewed: Feb. 13, 2012
These English muffins were awesome. I followed the directions exactly, except for letting my bread machine do the mixing for me. My machine isn't designed to hold that much dough, though, so I couldn't let it finish the complete dough cycle (it would have spilled all over the sides). When they first came off the griddle, these were warm and soft and delicious. My 5 year old loved them, but she said they tasted just like bread, so she didn't see what made them "English muffins," but after fork splitting and toasting them, we got that wonderful texture you expect from an English muffin. There were tons of nooks and crannies, but they didn't quite get to the size of what you might find in a Thomas's--next time I make them, I'll do it by hand and work at the texture, but there WILL be a next time, and another, and another....
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4 users found this review helpful

French Pastry Pie Crust

Reviewed: Feb. 12, 2012
I have tried many a pie crust recipe with many a bad result. This recipe is either full-proof, or I've finally figured out how to handle a crust. I can almost guarantee that it's the recipe, and not me, that is turning out great crusts. The recipe works for either one double-crust pie or two bottom crusts.
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1 user found this review helpful

Oven Kalua Pork

Reviewed: Feb. 12, 2012
I have made this recipe several times now, and it always comes out so tasty. There is minimal work involved, but the results are so amazing. I tend to (at least) double the amount of liquid smoke to suit my own taste. At one point, Trader Joe's carried an excellent black sea salt that I thought had the best flavor for this recipe, but I haven't been able to find it for a while. I've tried other Hawaiian sea salts, though, and they've all worked great!
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