Selene Recipe Reviews (Pg. 2) - Allrecipes.com (13713507)

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Soft Sandwich Buns

Reviewed: Nov. 1, 2009
The first time I made it, I followed the recipe exactly and the buns turned out a little sweeter than what we would have liked. Then the next time, I reduced the sugar to 1 heaping tablespoon, and made them by hand instead of using a cookie cutter (because I found that process a bit troublesome), and the result was AMAZING! Definitely the best sandwich buns I have ever had in my entire life! I made a few individual buns, and a big cluster in a 9-inch cake pan, and sprinkled some white sesame seeds on top of them after generously brushing them with butter - they were scrumptious! Try some toppings on them! You won't regret it!
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Dark Chocolate Cake I

Reviewed: Oct. 3, 2009
I don't know where I did wrong since I followed this recipe to a tee but it seems that other reviewers got better results than I did. My cakes came out fairly dry and dense. Maybe there's something wrong with my cocoa powder?
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Buttermilk Pancakes II

Reviewed: Oct. 3, 2009
I had some buttermilk in my fridge that needed to be get rid of, so I thought that I should try this recipe when I saw it. Little did I know that I would stumble upon the best pancakes I have ever had in my life! I only used 1/3 of the recipe, because my family is small. I ran out of maple syrup, so I increased the sugar amount to 1/4 cup. Also, since I had no milk, I used all buttermilk instead. The batter can be kept in the fridge and used later. I can't wait to try some variations with this recipe!
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Basic Crepes

Reviewed: Sep. 7, 2009
I skipped the salt and added 1/4 cup sugar instead. And as other reviewers have suggested, I mixed the wet ingredients and sugar first, then sifted in the flour. The batter turned out very smooth and the final product was gorgeous!
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Perfect Baked Potato

Reviewed: Sep. 7, 2009
Delicious is the only word for it. I rubbed my potatoes with olive oil, salt and a little Italian seasoning. Then I baked them at 375 degrees F for one hour. Splendid!
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Jay's Signature Pizza Crust

Reviewed: Aug. 28, 2009
I am a big fan of Pizza Hut's pan style pizza and have been trying to replicate it at home for years. Thanks to this recipe, I finally succeeded in my attempt! Now I make pizza with this recipe at least once a week. Sometimes I substitute malt syrup for the brown sugar and add in a sprig of fresh oregano...yummy!
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Blueberry Buckle

Reviewed: Aug. 12, 2009
Very very delicious! I altered the recipe a little to make it more suitable for my family's taste. First of all, I substituted butter for the shortening because I did not have it on hand. Second, I added around 1 1/2 tsp vanilla extract into the cake batter to give it a little more flavour. The big change came in the topping: I made my own version using 1/4 cup flour, 1/4 cup rolled oats, 1/8 cup butter, 1/4 cup finely chopped walnuts and 3/4 teaspoon ground cinnamon mixed up together into coarse crumbs. Then, I baked my buckle in a muffin pan (filled 12 cups) at 350 degrees F for 25 minutes. They turned out fabulous! The cake was moist and not too greasy nor too sweet, and the topping was delightfully crunchy and cinnamony. We loved them!
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Sweet Dinner Rolls

Reviewed: Aug. 10, 2009
Great dinner rolls, very soft and moist.
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Butter Crescents

Reviewed: Jul. 30, 2009
DELICIOUS! Best crescents I have ever had in my entire life! And they were SO easy to make! I reduced the sugar to 2 tablespoons because my family didn't like sweet things very much, and I increased the amount of salt to around 2/3 teaspoon. Then I baked the crescents at 400 degrees F for 12 minutes without bothering to brush anything onto them. They turned out splendidly! Fluffy, soft, and had a slightly crunchy golden crust...I can't wait to make those again!
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Cream of Mushroom Soup I

Reviewed: Jul. 29, 2009
I made this soup using button mushrooms and accidentally poured in twice the amount of half & half required. Also, I didn't have thyme or sherry on hand so I just skipped them. It still turned out good, but was a little too rich for me. Next time I'll omit the butter and probably cut down on the onion as well, since I also found that the onion makes the soup a tad too sweet.
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Playgroup Granola Bars

Reviewed: Jul. 26, 2009
Super delicious! I did not have wheat germ on hand but I added in some coconut, sesame and chopped walnuts and the resulting product was superb! Will definitely make those again and again.
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Chantal's New York Cheesecake

Reviewed: Jul. 25, 2009
When you follow the instructions exactly, you will get a cakey cheesecake because of the flour content. So, if you are a fan of silkily creamy cheesecake like me, then by all means omit the flour (and maybe the milk too, if you like a denser cake). Also, double the amount of butter in the crust, and be sure to add a pinch of cinnamon or some other seasoning, else it'll be quite bland. In addition, if you want a nice-looking cake, bake it in a water bath - it is not as hard as you think and REALLY prevents cracking and over-browning. Just wrap the bottom of the cake pan with aluminum foil (if you are using a springform pan) and put it into another pan of hot water (around 80-90 degrees C), with the water reaching half way up the side of the cake pan. Then put them into the oven, and this is how difficult a water bath can be! I baked my cheesecake at 300 degrees F for 1 hr 15 min and let it sit in the oven for 2 hrs afterward. The cake turned out with a PICTURE PERFECT top (for the 1st time in my life)! One last tip: you can warm up cream cheese by cutting it into small chunks in a bowl, and then placing the bowl into another bowl of hot water (like around 50 degrees C). Stir occasionally until the cream cheese is fully softened.
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Oatmeal Peanut Butter Cookies III

Reviewed: Jul. 13, 2009
This is a great cookie recipe. I made them with almond butter (because I needed to get rid of it) and added a handful of chopped almonds - extraordinary! I didn't make the filling but they were delicious just on their own. Will definitely make them again!
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Cheesecake Bars

Reviewed: Jul. 11, 2009
Here are a couple tips for cheesecake beginners: 1) Make sure that all the ingredients are at room temperature before mixing. 2) Cream the cream cheese first, then add in sugar. Mix just until smooth (NOT fluffy!). 3) Hand-mixing is more preferable than using an electric mixer, because this way you can avoid incorporating too much air into the batter, which results in bubbles and cracks in the final product. However, if you insist on using an electric mixer or a stand mixer, keep the speed on low (with the exception of medium-low for creaming the cheese) and scrape the bowl frequently. 4) Well grease the pan before baking in order to prevent cracking. 5) When pouring the batter onto the crust, pass it through a sieve and use a rubber spatula to break down any lumps. 6) If you want to double the filling as some other reviewers have suggested, bake at 300 degree F for 35 - 40 minutes, or until the cheesecake is set 2 inches from edge but the center still looks a bit wet. Do NOT open the oven door while baking. Take the cheesecake out of the oven immediately after it is done (do NOT leave it in the oven like you will do with a regular cheesecake) and cool on a wire rack. It tastes best after being refrigerated for one day. I hope these tips are helpful for you!
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French Bread Rolls to Die For

Reviewed: Jun. 27, 2009
I think that 400 degrees F is a bit too high: My rolls came out a bit dry and they were slightly over-browned on the outside.
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French Baguettes

Reviewed: Jun. 27, 2009
Want a crustier bread? Here's the tip. Skip the egg wash at the end and instead spray the baguettes with cold water. Bake at 400 degrees F for an equal amount of time. This tip creates a baguette with crunchy, brown crust. OR, if you want a crust that is chewier and not so brown, substitute the yolk with egg white in the egg wash. This recipe is extremely versatile and can be used as a base to invent many different varieties. STRONGLY recommended for beginners.
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Amish White Bread

Reviewed: Jun. 27, 2009
Very tasty bread. Soft and fluffy and has a slightly crispy crust. Great for making sandwiches.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 27, 2009
This is the only oatmeal cookie recipe I use now. I use the recipe as a base and create a lot of different versions. Once I made them with 1 1/2 cups granola, 1 cup oats and 1/2 cup shredded coconut. It was divine! Also, I like to add in a handful of nuts from time to time. Almonds, pecans and walnuts all work very well and add great flavor.
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Vanilla Glaze

Reviewed: Jun. 27, 2009
I listened to the advices of other reviewers and increased the amount of milk to 2 1/2 tablespoons: It was just right! Very good on my cinnamon rolls.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Jun. 21, 2009
Absolutely delicious! I used mixed berry jam because that was what I had on hand and I added 1/4 teaspoon of cinnamon (next time I'll double the amount) to the oat mixture, which really elevated the taste to a new level. I also added 1/4 cup of finely chopped almonds and an additional 1/4 cup of oats to the topping. The result was amazing! Best oatmeal bars I've ever tasted! This is definitely a keep!
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Displaying results 21-40 (of 43) reviews
 
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