BainDrenal Recipe Reviews (Pg. 1) - (13512495)

cook's profile




View All Reviews Learn more

Rainbow Salad

Reviewed: Jan. 11, 2010
Easy enough to make if you're willing to take the time. In the 13x9" pan it took about 2-2.5 hours to make. I picked flavors I liked and used food coloring to make some of the colors. Used some sugar-free and some regular jello to cut down on the sweetness others mentioned. Made some whipped cream for on top (1 cup whipping cream, 4 T powdered sugar, 2 tsp vanilla) and it was really great!
Was this review helpful? [ YES ]
3 users found this review helpful

Marshmallow Fondant

Reviewed: Oct. 13, 2009
Wonderful recipe! This is my first time working with fondant and it was such a pleasure. It was easy to work with and, for fondant, doesn't taste bad at all. In about 4 hours, I made a cake that I'm still beaming about. =) I made the fondant exactly as directed in the recipe, but with almond flavor instead of vanilla. The first color I made was difficult because I didn't add enough sugar before I started kneading it. After I realized my mistake it was a breeze. To roll it out thinly, I put down some syran wrap laid my kneaded "dough" on it, and then layed another layer of syran wrap on top. I used a rolling pin on it and it was incredibly easy to roll out - barely any sticking and I got it really thin. Then I pulled the top layer off and carried it to the cake using the bottom layer.
Was this review helpful? [ YES ]
3 users found this review helpful

Yakitori Don

Reviewed: Sep. 25, 2009
The first time I made this it was very salty. My roommate and I, who both like a lot of salt, didn't care for it at all. Each time since, I used sesame seed oil, switched the amount of Mirin and Soy Sauce around, and added a teaspoon of peanut butter (sounds strange but it really enhances the flavor). Everyone loves it!
Was this review helpful? [ YES ]
3 users found this review helpful

Buffalo Chicken Wing Soup

Reviewed: Jul. 15, 2009
Very good soup, but I made a few changes. I added some celery and let that cook in the broth while I cooked the chicken. For the chicken, I coated it in a seasoned flour mixture and browned it in oil. Then I added the hot sauce to the chicken and let it cook a little longer like that. Also, we like ours a little less "brothy" so I added in some rice - it really helped thicken it and gave it a little more substance. =)
Was this review helpful? [ YES ]
1 user found this review helpful

Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States