Salma Recipe Reviews (Pg. 1) - Allrecipes.com (13529970)

Mexican Wedding Cookies

Reviewed: Aug. 28, 2010

the perfect recipe. I prefer finely diced almonds - the almond flavor is essential for the mexican wedding cookie. also very important to follow the advice on rolling the cookies twice in powdered sugar (first time when they are hot so it will stick the second time)

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5 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Feb. 7, 2010

The best I have ever made. well described: soft inside, crispy outside. i used 1 stick of butter and 1/2 cup oil instead of 2 cups of butter. also added walnuts and coconut. baked at 325 as others suggested for exactly 10 minutes. they don't necessarily look done after 10 minutes initially but they are and you defin don't want to overbake.

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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Jan. 24, 2010

very fluffy and thick. sugar adds a sweet taste. next time, i'm going to put addtl sugar. Here are some great tips on getting them to be fluffy and thick: 1. baking powder as listed in the recipe 2. bare minimum mixing of the dry and wet ingred 3. make batter night before and leave in fridge. this will give time for air bubbles to form in the batter. the next am, scoop spoonful into pan without remixing it (to prevent breaking all the air bubbles). this is also convenient as it reduces the amount of preparation in the morning.

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Applesauce Brownies I

Reviewed: Oct. 15, 2009

definately like a very moist delicious chocolate cake. I used just 1/4 c oil, and the rest was applesauce - which I couldn't taste in the finished product. I put the choc chips in the batter. I also doubled the cocoa and made a peanut butter frosting as someone else had suggested - the frosting itself was also much healthier than most frostings (as long as you consider pb healthy) - I mixed pb,skim milk, a little powdered sugar, and some cornstarch until I got the right texture and taste I wanted. The cornstarch allows you to thicken the frosting without adding buckets of powdered sugar. The result- a decadent dessert that I can't convince myself when eating that it isn't deathly for the diet

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2 users found this review helpful

Applesauce Bread

Reviewed: Sep. 10, 2009

Amazing. I could eat the whole loaf right now. very moist. changes I made: used 1/4 cup oil for shortening, 2/3 c brown sugar and 1/3 c white sugar. I also left out the cloves (didn't know if I would like its flavor in the bread).

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1 user found this review helpful

Favorite Banana Blueberry Quick Bread

Reviewed: Sep. 2, 2009

So I prob would give it 5 stars if I hadn't substituted all of the shortening w/apple sauce as other reviewers did. Next time I'll try half apple sauce, half oil - the sauce makes the crust a bit rubbery rather than classic crunchy, it also changes the flavor some. I was trying to be healthy, but some things aren't worth it. I'm going to make it again, and I do think putting the oil back into it will make it an exceptional bread. Very hearty. The only other change I made - well my husband got blackberries instead of blueberries so banana blackberry quick bread it was. I was hestitant at first but the berries held together and came out great in the bread. A nice variation. As for my husband, we are going to go to the grocery store together and review our fruits.

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21 users found this review helpful

Bread Pudding II

Reviewed: Sep. 1, 2009

I used 9 slices of white bread as per recommendations and kept the eggs as is. The first day it didn't seem dense enough in consistency but tasted perfect after left overnight. I agree that it would taste better without the edges of the bread but I left mine on b/c I didn't want to waste them. I used skim milk and it tasted great. I also used turbinado sugar instead of white. The cinnamon is key. Also be sure you press the bread down so it is all soaked but don't let the liquid puddle on top of the bread - it will taste eggy like that.

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Firecracker Grilled Alaska Salmon

Reviewed: Aug. 26, 2009

Awesome flavor. Tasted like it had a Thai kick to it. And very simple. I tried it on some tilapia fillets I had. For oil, I used only 3-4 tbsp of olive oil and baked it in the marinade at 400 for 15 min. It tasted so delicious - all the extra oil isn't necessary for a healthier version.

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3 users found this review helpful

Superfast Asparagus

Reviewed: Aug. 20, 2009

So fast and tastes excellent. I added crushed red pepper as well.

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1 user found this review helpful

Best Buttercream Frosting

Reviewed: Jul. 29, 2009

Excellent frosting. It is light. And doesn't need powdered sugar. I followed the directions exactly and came out as described. I added a little lemon juice at the end for a citrus kick that tasted amazing and got a lot of compliments - highly recommend. As for heating the milk/flour until ball - when you heat it, it becomes visibly thick and lumplike,then when you cool it, you can scoop it into a ball shape and it will almost hold. overcooking it beyond this can cause little bits of rubbery flour/milk pieces in the frosting. this is my husband's favorite frosting now.

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Simple White Cake

Reviewed: Jul. 29, 2009

I made this cake (in 2 round pans)and iced it with 'best buttercream frosting' recipe from this site. It tasted like wedding cake. there is a slight sweetness to the cake which was excellent and you don't get in box mixes. It is a little more dry than box mix, but that adds to the homemade texture and it tastes better this way - like real cake - you wouldn't even call it dry if you weren't used to cakebox mixes. My husband loved it - best cake he has had and for better or for worse, the two of us had no difficulty eating up both cakes (I mase it twice)...a little too fast. (I don't use anything w/alcohol so I substituted the vanilla extract with a little lemon juice and put some in the icing too which gave it just the slightest citrus flavor and made the cake/icing taste gourmet and very delicious.)

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3 users found this review helpful