galereed Recipe Reviews (Pg. 1) - Allrecipes.com (13627643)

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Crispy and Creamy Doughnuts

Reviewed: Jul. 16, 2011
Stupendous doughnuts! Came out so light and fluffy. Totally put those boxed doughnuts to shame. Made only half the batch and ended up with 16 using a 2.5 inch cutter. I used my Kitchen Aid and a dough hook to do all the mixing and kneading. Had to add 1/2 cup of flour, in 1/4 cup batches to the dough before it cleanly came away from the mixing bowl. Allowed the dough to rise 2 hours the first time, and then for 45 minutes. Used a deep fryer, double checking the 350 degree temp. with a candy thermometer. Frying is very, very quick. Watch the middle of the doughnut for browness, then turn them quickly. Drain on paper towels. We did not do the glaze, we only wanted sugar on top. Took a long time to make, but they are so worth it! Will make these again and again!
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9 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Jul. 3, 2012
Really easy to prepare chocolate using a double boiler. I usually microwave my chocolate and it ends up quite hot. The chocolate was warm/cool after its bout in the double boiler. Used bittersweet chocolate and shortening. The chocolate was shiny when it hardened, shinier than when using butter. I ran out of space in the plastic colander I was using as a stand for the toothpicked-strawberries, so I used an egg carton (with the eggs intact to weigh it down). After the chocolate hardened, I microwaved a small handful of white chocolate morsels. A sliver of shortening made the chocolate 'drippy' enough, spooned it into a snack baggie, cut a hole, place berries on wax paper and drizzle.
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8 users found this review helpful

Calamari

Reviewed: Jun. 30, 2011
I got my squid-hating husband to try one, then he asked for a few more. He said they were tender, and I agree. I dipped them in egg, then rolled in panko, then in the flour mix (with less salt in it). Fried in deep fryer for about 2 minutes or less--removed each ring as the panko on it browned.
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6 users found this review helpful

Whipped Cream

Reviewed: Jun. 26, 2012
Good whipped cream for dipping, but not for frosting. I've made whipped cream for frosting before, and I thought I'd try this recipe out instead of my usual. You don't need a stand mixer for whipped cream. In fact, it's easier to overmix with a stand mixer, use a hand mixer instead. I chill everything, including the metal bowl and the hand mixing appliance, for about 20 to 30 minutes. Used only 1/2 tsp of vanilla, as I wanted the creamy taste in the frosting to come out. Found that there was a difference in using granulated vs. powdered sugar. Despite reading that powdered sugar allowed the frosting to keep it's form after being piped, I found that the whipped cream made with powdered sugar is harder to pipe. It just did not keep the swirls I was aiming for, compared with whipped cream made with granulated sugar. I use a whipped cream frosting on triple chocolate cakes, it gives people a surprise to have the decadent cake and the delicate subtle frosting.
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5 users found this review helpful

Red Skinned Potato Salad

Reviewed: Mar. 22, 2014
This is an excellent concoction. I'm giving it 4 stars because when I followed Debbie2's advice, substituting Miracle Whip and sour cream for mayo, it was more amazing! The proportion was 1.5:1. I think celery has an aftertaste and didn't use that. Used finely diced sweet onion. Separated the yolks from the white when the eggs were chopped. I made the dressing mixture in a separate bowl. Whisked the egg yolks, salt and pepper with the dressing. Then gently mixed the dressing into the bowl of dry ingredients.
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4 users found this review helpful

Easy Key Lime Pie I

Reviewed: Jun. 26, 2012
Very good pie. Rivals the key lime from a pie shop that delivers pie to many restaurants in the Tampabay area. Used Nelly and Joe's key lime juice--3/4 cup, 2 cans of sweetened condensed milk, and 4 egg yolks. Topped it with piped whipped cream: 1 cup heavy whipping cream, 1/2 tsp vanilla, 1 to 2 Tbsp granulated sugar. Chill everything, including bowl and hand mixer for 30 minutes before whipping the cream. I was very impressed with the outcome. This recipe is a star!
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4 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jul. 20, 2011
A keeper. Used a dutch oven and chicken stock, instead of broth. Had to reduce the sauce for a longer time since the dutch oven kept the juices in very well. Served it with roasted new potatoes and a salad with feta and home made french dressing. We love the balance of the tart vinegar in the chicken and the sweet vinegar in the dressing.
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4 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Jul. 10, 2011
Followed the recipe as is, but double battered the chicken legs in which I had cut slits, then used a deep fryer at 375 degrees F. The legs were quite meaty and took a little time to cook, but the coating did not burn. Chicken was very moist. We were all amazed that the leg increased in size after the process. Two apiece were more than enough. If I had used a less meaty part of the chicken, as the recipe suggests, this would be perfect! If you use meaty portions, be sure to cut into the meat. The coating will mask the cuts.
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4 users found this review helpful

Shortbread Cookies II

Reviewed: Jun. 26, 2012
Good recipe. Makes much more than 2 dozen cookies. After mixing, I thought it looked sort of 'wet' (melting butter?) so I covered the metal bowl with plastic wrap and placed it back in the refrigerator for 30 minutes. Took it out, rolled it and used medium sized cookie cutters. Placed these on parchment lined sheets and baked as instructed.
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3 users found this review helpful

Chocolate Velvet Ice Cream

Reviewed: Jul. 10, 2012
Smooth, chocolately, but not as dark-colored as store bought ice cream. Rough chopped a mix of semi-sweet and dark chocolate chips in the chopper, then placed in refrigerator to chill. Added 2 Tbsp cocoa to the original cocoa-sugar blend, and a pinch of salt. Liquid was 1/2 whipping cream, and 1/2 half-and-half. Chilled the mixture for half hour, then churned for a total of 18 minutes. Added the chocolate in the last 3 minutes. Made 1 and 1/4 quarts, if you use the quart-size chinese take-out soup containers. It's chilling in the freezer again to harden. Thank you for the wonderful recipe.
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2 users found this review helpful

Amazing Gluten-Free Layer Bars

Reviewed: Jul. 4, 2012
This is a good recipe. I gave this as a gift to someone on a gluten-free diet. It was so good that I made another batch for a small get together. So why 4 stars? Thanks for the warning on butterscotch gluten concerns from the other reviewers. Used semi-sweet chocolate chips instead. Thanks to MGK for the line-with-foil trick, and a thicker coconut bottom layer. The foil was a great help in removal and clean up--this goodie is VERY sticky.
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2 users found this review helpful

Clam Bake

Reviewed: Jul. 4, 2012
Good basic recipe. Only giving it 4 stars since I had doubts about the cooking time and the broth taste. I believed that the potatoes would be more than done, but the seafood would be overcook by the prescribed time of 45 minutes. I parboiled the potatoes in salt water for 10 minutes as another reviewer had written, then immersed them in tap water. To the low-sodium chicken broth with 1 cup white wine, add 3 small-medium onions, 6 large whole peeled garlic cloves, and a handful of rough chop spring onions (did not have leeks). Season to taste with salt and pepper when it starts to boil. You'll have an idea of what the broth will taste by then. Added the potatoes after seasoning. Then layers of clams, mussels, and shrimp. Left on boil for 10 minutes, then lowered to a simmer for another 10. With 20 minutes cooking time, I still thought the clams and mussels were overdone. The colossal shrimp was just right. Corn was boiled in another pot, on its own. I served the broth as a side too. We'll remember this for another July 4th celebration.
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2 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Jun. 26, 2012
Great cookies. Came out soft and chewy. Used brown sugar instead of white. First time I made gingersnaps, first time I ate gingersnaps, so I did not trust my assessment of these. However the husband has several fond memories of eating gingersnaps. He says these were very good, and reminded him of his grandma's recipe when he was a boy. Thank you so much!
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2 users found this review helpful

Filipino Lumpia

Reviewed: Jun. 26, 2012
Good recipe! Omitted green cabbage and used deep fryer. Use paper plates (not the type with shiny surfaces) and paper towels to drain them. Dip in sweet and sour sauce. Very yummy.
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2 users found this review helpful

Pork Chops for the Slow Cooker

Reviewed: Jun. 26, 2012
4 hours on low was enough. Added a large squirt of honey dijon mustard.
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2 users found this review helpful

Banana Crumb Muffins

Reviewed: Jun. 26, 2012
Very moist and light muffins. Made 6 jumbo, baked for 22 minutes. Used the toothpick test to check every 2 minutes after the initial 18 minutes. Changes to dry ingredients: Plus 1/4 cup flour (I was going for 6 jumbo servings) and 2 Tbsp milk to the ORIGINAL recipe since the batter looked dry with the extra flour. Then, a scant heaping 1/2 tsp cinnamon and a scant heaping 1/4 tsp nutmeg. Changes to wet ingredients: 1/2 cup lightly packed brown sugar (not white) and 4 bananas. Tip on the bananas: Keep a special baggie in your freezer door for overripe bananas, yes even the nasty looking ones. I just keep adding the odd banana that didn't get eaten soon enough. Unfreeze them overnight in the refrigerator and continue from there. These were the type of bananas I used in this recipe. They were very easy to mash.
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2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Apr. 8, 2012
Great glaze! Replaced corn syrup with honey as one reviewer wrote, microwave for 45 secs. and stir. Then microwave for 2 more 15 second intervals, stirring in-between. Noticed the glaze was thicker than what I wanted (for a cake) and added 1/4 tsp WARM water. Stirred again and that was it. It spreads beautifully on the triple chocolate cake I have and has this nice shine to it. Decorated the top of the chocolate cake with dabs of homemade whipped cream to cut the chocolate richness. Thank you for the recipe and for all your helpful reviews.
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2 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 21, 2011
Makes light, fluffy muffins. Was enough for 12 regular size ones. Used brown sugar in the topping.
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2 users found this review helpful

The Best Meatloaf

Reviewed: Jul. 11, 2011
Delicious, moist meatloaf without the overpowering mustard that I find in some versions. Used a mix of 3/4 beef, and some leftover ground pork and turkey to make up the 1.5 lbs of meat. Used soft bread crumbs leftover from Thanksgiving stuffing--Martin's Potato Bread Soft Cubes. Should have made a double recipe, my husband and I polished off nearly 2/3 last night. Will add worchestershire next time for a little kick.
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2 users found this review helpful
Photo by galereed

Steak Soup

Reviewed: Mar. 28, 2013
I'm not a big soup lover but this is something I will make again. It was awesome! Thanks to the reviewers' advice on tomato paste. Used leftover 1 lb grilled steak seasoned with Montreal steak seasoning--was too tough to eat as is--cheap steak. Used 1/3 can of tomato SAUCE and added 1 tsp. brown sugar for a little sweetness. For stock, used Better Than Bouillion Beef Base for the 1st time. The dark gooey stuff was unappetizing to look at, but was good in the soup. Cooked everything in a dutch oven from start to finish.
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1 user found this review helpful

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