dawnatron Recipe Reviews (Pg. 1) - Allrecipes.com (13589142)

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French Bread

Reviewed: Dec. 20, 2009
I make this bread on a regular basis and everyone loves it. I use 5 teaspoons yeast and only slightly less than 5 cups of flour. People who say it's too dense are probably using too much flour. Put in the 2 cups to start, then mix in 2 more cups with a spoon. Mound up 1 more cup on your work surface, turn the dough out on top of it and knead the last cup in until it's a stiff, elastic consistency. I've used both all-purpose and bread flour and it comes out much better with bread flour. I also increased the salt to 2 teaspoons after making it a couple of times -- just a preference. You don't have to proof the yeast, I think people who recommend this do it out of habit, which is fine but not necessary for the recipe. I'll be bringing it to Christmas dinner this week. Contrary to other reviews, I don't find it "bland" at all (even before I increased the salt). It's very yeasty and reminds me of the fresh loaves we used to get at the panaderia in Spain.
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9 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Jan. 12, 2010
This basic recipe was very bland to me, tasted like tomato sauce. I increased cumin until I could taste it (probably about a tablespoon), increased onion/garlic to 1/2 - 1 teaspoon, added 1/4 teaspoon black pepper, cayenne until I had some heat, and about 1/2 - 1/3 teaspoon ground oregano. With these tweaks it was OUT OF THE PARK. I'd have used Mexican oregano but had none on hand.
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3 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Aug. 7, 2009
The glaze is amazing and that's what I'm giving the 5 stars. I did increase the quantities but maintained approximately the same proportions (although I'm an eyeballer rather than an exact measurer). I used this on thick salmon steaks. I marinated the steaks for 2 hours (not for any reason except that I wasn't ready to cook until then). I baked the salmon at 375 covered in foil for 20 mins while I reduced the glaze in a sauce pan. Then removed the foil from the fish, spooned the glaze over the steaks, and baked for another 5 minutes uncovered. Served on top of a rice medley with a side of carrots braised in a sauce that was similar to ingredients in the glaze. Both I and my husband, who isn't necessarily a fish fan, loved it. Will definitely keep this recipe and try again the next time I have Mahi-Mahi on hand.
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3 users found this review helpful

Oatmeal Whole Wheat Quick Bread

Reviewed: Dec. 12, 2010
Just made this bread, it has a slightly bitter taste even after tasting the raw dough and adding a little extra honey to try to offset it.
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2 users found this review helpful

Spicy Black Bean Cakes

Reviewed: May 8, 2010
Great recipe. I made the cakes as written except used serrano and anaheim chiles from my garden, the jalapenos aren't producing yet. :-) Also I had panko on hand so that was what went in there, it gave a great texture. The sour cream sauce I subbed serrano and lemon juice, limes aren't ripe yet. It didn't have enough something for me. Tried to kick it up with spices. I think I'd prefer an avocado sauce next time. Solid recipe. I liked the texture with the raw sweet potatoes and the mashed black beans (used a potato masher) and broiled. Sure, it would have been crispier if it had been fried but it was solid as is and healthier Husband says texture was awesome, he's a meat eater and says he wants me to make it again as a burger next time. Will definitely make again.
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2 users found this review helpful

Whole Wheat Bread II

Reviewed: Mar. 28, 2010
I agree with the person who says this deserves more than 5 stars. Only change I made was to sub honey for the white sugar as some others suggested. This is going into the regular rotation. I bake fresh bread every week and this was a welcome change from my white potato bread recipe.
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1 user found this review helpful

Corrigan's Minestrone

Reviewed: Mar. 27, 2010
This is a great basic recipe to adjust to your preferences. For people saying there was "too much veggies," I see part of the issue that it lists number of vegetables rather than the measurements: Use your judgment, just pay attention to the ratios. For those saying it's "bland", like any recipe you have to tweak things to your taste. I simmered it with crushed red pepper flakes, added black pepper, used dry basil and fresh marjoram and Italian parsley from my garden. I *always* sautee garlic and onion first, until they carmelize. Chop the onion, add to the oil, simmer while chopping garlic, add that to the oil, chop other veggies. Rather than tomato paste I used leftover homemade pizza sauce. Used tomato bouillon cube and water in place of broth because that's what I had on hand. The recommendations to use V8 are good ones, have had great results doing that with minestrone in the past. I think the recipe calls for way too much salt. Hubby has high BP so I didn't add any to the recipe, just salted the bowl lightly. Parmesean on top is a must! Had potatoes on hand, but I think zucchini would be better in its place. Next time will take the recommendation of pre-cooking the pasta. I've always had the problem that my minestrone ends up drying up (easily fixed with more broth the next day) so I appreciate the tip! Overall this is a fantastic basic recipe.
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1 user found this review helpful

Old Fashioned Crumb Cake

Reviewed: Jan. 24, 2010
Very good, similar to the one my mother-in-law makes, which is my husband's favorite. I have to bake it 35 minutes in my oven.
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1 user found this review helpful

Naan

Reviewed: Jul. 18, 2009
I've made this recipe several times. It's excellent. Labor intensive, but well worth the work. My husband had never heard of naan. I've now got him hooked on naan and my homemade hummus. The only thing I change is to melt the garlic into the butter rather than folding it into the dough. I have only cooked them on a cast iron skillet. I can't wait to try it on a grill sometime.
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Balsamic-Glazed Salmon Fillets

Reviewed: Mar. 15, 2010
This was not at all good for me. I won't make again. This does not reduce to a "glaze" and the flavor was really off for me, just not a good flavor profile with this combination of ingredients.
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0 users found this review helpful

Quick and Easy Cheese Bread

Reviewed: Jul. 12, 2009
This came out very good. I made modifications based on personal preferences as well as recommendations. I used 1 cup unsweetened soy milk because we're not milk drinkers and this is what I have on hand. I've never had any problems with this substitution in baked goods. Decreased sugar to 1 heaping tablespoon. Added about 1/2 teaspoon onion powder into the dry ingredients, 2 heaping teaspoons minced garlic into the wet ingredients, and put in about 3-4 tablespoons total fresh chopped herbs (Italian flat leaf parsley and marjoram from my garden), increased total cheese to 1.5 cups, 1/2 cup of freshly grated Parmesan. I think the finished product is pretty darn good. When I make it again I would increase the salt to at least a teaspoon, it could definitely use some more. It's definitely not too sweet with the heaping tablespoon of sugar; what's called for in the original recipe would be way too much for my taste.
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Simple Sugar Cookies

Reviewed: Jul. 1, 2009
These came out wonderfully soft and buttery. I did not shape and slice the dough. In a hurry, I just popped the dough in the mixing bowl into the freezer for about 15 minutes, then shaped the dough into balls and flattened them. They are plenty sweet but are really more of a buttery flavor, which we loved. Will definitely make again. PS I didn't have cream of tartar so I subbed an equal amount of white vinegar mixed into the wet ingredients; it came out fine.
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