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Bread Machine Challah II

Reviewed: Sep. 17, 2009
I have absolutely no idea how this is almost 5 stars. I just tried to use this recipe verbatim and it turned out a runny batter, like loose baby food. Not dough. Nothing I can work with. I wasted my night and a good amount of ingredients. Be warned. If we have Challah for Rosh Hashanah, it will be because I use another recipe or go to the store. 0 stars.
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Dee's Special Chicken

Reviewed: Mar. 12, 2009
The flavor of this is unpleasant. I absolutely love beer, so I thought it was worth a shot, but the herbs didn't contribute much flavor at all and the beer gave it a really weird sour taste. I will have to salvage the chicken meat with a chicken salad or something, this recipe doesn't work for me.
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1 user found this review helpful

Bean Soup With Kale

Reviewed: Jan. 16, 2009
I was looking for a recipe to use my cannellini beans and kale, this was a great starting point for a very hearty, healthy soup. Thank you.
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Cranberry-Pumpkin Cookies

Reviewed: Jan. 16, 2009
These have a really great flavor... I love the fresh cranberries and walnuts and you can definitely taste the pumpkin... but I am not sold on the consistency. They are more like very moist blobs of cake than they are cookies. They came out of the oven with a *slight* crispness to the outside, but by the time I served them for dessert that night they were more like dense sponges. Too moist, maybe? I still think they were very tasty, but I would want a crispier version of this recipe if I were to try it again.
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French Bread Rolls to Die For

Reviewed: Jan. 16, 2009
I thought these turned out alright, but my husband LOVED them. The photo makes the bread look like it has a slight glossy sheen, my rolls turned out very dry. Also, in the picture they almost look like round balls, but mine were more like hamburger rolls. If I made them again I might try an egg wash. I added some honey to the recipe and I am glad I did, they still weren't as flavorful as I would have liked, but this is a nice, solid recipe and my husband ate the rolls like they were going out of style. Thank you.
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Honey-Spice Acorn Squash

Reviewed: Jan. 16, 2009
This recipe is a great way to prepare acorn squash. I generally only make one acorn squash at a time so I adjust the ingredients accordingly. I put both halves into a small dish with about an inch of water at the bottom and I find this cuts down on the cooking time considerably. It is very easy to adjust the ingredients to your liking, I don't even measure anymore, just put in what seems right. For instance, I don't use much butter (or margarine) but I love the honey and spices. I spoon the syrup over the cut edges of the squash as it cooks and it turns out soft and sweet, a very nice side dish.
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6 users found this review helpful

Oatmeal Whole Wheat Quick Bread

Reviewed: Jan. 16, 2009
This was SO easy! I have been making a lot of yeast breads lately and this was such a quick and easy bread by comparison. I used soy milk instead of milk and didn't grind any of the ingredients. It was a very hearty, dense bread with nice sweetness. It was a big hit with my family. Thank you.
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The Best Lemon Bars

Reviewed: Jan. 16, 2009
A lovely recipe, perfectly refreshing and simple. I am pretty sure I could eat one of these lemon bars every day. I followed the recipe more or less as written, but incorporated several of Mommyfromseattle's suggestions. I used 2/3 cups lemon juice (1/2 fresh and 1/2 bottled was what I had) and added 1 extra tablespoon flour. I also added the zest of 2 lemons. I made it in the size dish called for and it was the perfect amount of crust for me. I used margarine instead of butter for the crust and added 1/4 teaspoon salt. The perfect lemon bar, THANK YOU! *****EDITED 4/3/09 TO ADD: I still adore this recipe. Just thought I would share one of my failed attempts: the crust shouldn't be made in advance! I had my crust already in the oven when I realized I didn't have enough eggs for the filling. I put my cooled crust in the fridge until I could get more eggs. The next day I completed the recipe as usual, but sadly much of the filling seeped down between the crust and the pan. It made a real mess, didn't set up properly or look right, and really affected the taste. Absolutely my own fault, not that of the recipe, but I thought I would mention it in case anyone thought they should try it this way!
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A Number One Egg Bread

Reviewed: Jan. 9, 2009
A fabulous recipe! I added a 1/4 cup honey but otherwise didn't alter the ingredients. I proofed the yeast with the sugar for about 10 min before adding the rest of the ingredients. I made two loaves from the resulting dough rather than one and let them rise a bit longer than called for during the second rise. They made very normal-sized challah loaves. Beautiful and very delicious. They only needed 20- 25 minutes in the oven. I sprinkled them with kosher salt before baking and they looked great. I think they turned out perfect, and I have tried a wide variety of challah (or egg bread) recipes on this site. Thank you, I have a new go-to recipe for my challah!
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4 users found this review helpful

Honey Baked Apples

Reviewed: Oct. 12, 2008
I am not sure if I did something wrong, but my apples blew up in the oven (!) leaving me with very unattractive piles of applesauce. I used Cortland apples instead of green (none at the store) and re-hydrated dried cranberries (fresh were not at the store either.) I re-hydrated them by boiling the dried cranberries in lemon juice and just a touch of orange juice and spiced rum before stuffing them in the cored apples. I didn't peel the top third of the apples (because the picture didn't show that, but I realize now the photo was submitted by someone else.) I just wasn't happy with the end flavor (besides the blowing up part), just too sweet, but perhaps it just lacked the tartness of the fresh cranberries. I don't plan to try this one again, but it could be due to my unfortunately necessary alterations (I was making this for a specific holiday dish or else I would have just made something else.)
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5 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Oct. 12, 2008
Amazing!!! I can't rave about this one enough. I loved it and my husband said it was the best recipe I have made from this site (and possibly ever...) and I think I agree with him. It is a perfect dish. I halved the recipe since there was just two of us eating and the portions were accurate. I followed the recipe exactly (aside from using plain slaw instead of tri-color... couldn't find any, and slightly less oil for the frying.) I topped them with some fresh chopped tomato. I will be making this again and again, a delightful combination of fresh ingredients, crispy fish, and spicy, savory, and sweet flavors.
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Irish Lamb Stew

Reviewed: Oct. 12, 2008
Superb. I made some alterations: I used only one pound of lamb stew meat, purely due to cost considerations, however this was plenty of meat for me. My husband would have liked a little more, but I think six pounds seems like a lot. I used 3/4 pound of bison bacon (don't eat pork) and since bison is so much leaner than pork, a small amount of olive oil for the frying. Instead of wine I poured two bottles of stout in with the broth early on to simmer. Tasting a small bit of the final result right off of the stove left me questioning if it would live up to the reviews. We were somehow able to wait until the next night to have it for dinner and it was fantastic! We had it throughout the week and it got better and better, the meat broke up into the broth and the flavors melded into an amazing dish. We will make this again and again.
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3 users found this review helpful

Old Fashioned Rice Pudding

Reviewed: Sep. 28, 2008
This was delicious. I used half vanilla soy milk and half 2% milk. My experience with the cooking time was that it was 15 minutes too long. It looked perfect at 45 minutes when I checked on it, but I wanted to follow the directions the first time making it. It was overdone at 1 hour, looked like a side of rice not rice pudding, I had to add some milk to revive it. After that, it was great. I won't be adding the full amount of raisins next time as the 1/2 cup plumped up and overwhelmed the pudding. I might skip them entirely or stick to a scant 1/4 cup. Otherwise, I loved it. Thanks.
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Almond-Crusted Tilapia

Reviewed: Sep. 18, 2008
I only used 1/2 the parmesan called for as it seemed like a ton of cheese for such small filets. If I made it again I would not use the full amount of butter, the recipe calls for MUCH more than is needed to brown the fish. It is a nice comforting sort of meal, but very mild in flavor and buttery. I might try it again with my alterations and some more spices.
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Grilled Tilapia with Mango Salsa

Reviewed: Sep. 18, 2008
DELICIOUS and beautiful. Amazing combination, but I would also make the salsa again by itself, it's great with anything. My alterations: I baked instead of grilled (easy clean up and doesn't fall apart), I used cilantro for the marinade as I lacked fresh parsley, I used thawed frozen mango for the salsa and a handful of fresh strawberries, also added a scant amount of brown sugar to it to bring out the sweetness of the fruit. When the fish was done marinading and had gone to bake, I boiled the marinade on the stove to sterilize it and mixed it with some rice for a nice side compliment. A good amount of prep, but entirely worth it. A fantastic meal.
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Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Sep. 18, 2008
I baked instead of fried. I used a real egg instead of the substitute and skipped the cornstarch. It turned out alright, just not as flavorful as I had hoped. I didn't make the dipping sauce.
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Cilantro and Lime Butter

Reviewed: Sep. 18, 2008
This makes A LOT of butter, much more than 16 servings. I used half the butter called for, but upped the other ingredients (to taste) to add more zip and flavor. We had about 16 people and they liked it on corn, but even using half the butter we had TONS left over.
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Easy Refrigerator Pickles

Reviewed: Sep. 18, 2008
I would completely omit the cloves if I tried this again. I only added 1/8 tsp to see how it tasted and it overwhelmed the brine with just that small amount. I added more vinegar and water to try to dilute it, but it was still too much. (This also helped to make more brine as I didn't have enough to cover the cucumber slices, even with this added liquid) I would definitely cut back on the sugar. I started with less than called for just to taste, maybe half, and it was too sweet even after diluting. I added some minced garlic and crushed red pepper and used pickling spices instead of mustard seed (it's mostly mustard seed anyway.) The main downfall is those cloves, just too powerful, but I might try again with my alterations.
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Pancho Villa Baked Tilapia

Reviewed: Sep. 18, 2008
Very juicy results, a lot of liquid. I wouldn't serve this for "elegant dining" as the foil pouches are not terribly attractive. Overall, nice simple flavors. The flavor of the fish can dominate since it is so mild, it might taste better with something other than tilapia. I added cumin, salt, and pepper, otherwise I followed the recipe to the letter.
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Mexican Rice III

Reviewed: Sep. 18, 2008
I didn't have stock so I used sodium-free granulated chicken bouillon mixed with water. I used some canned diced tomatoes instead of fresh as it was what I had. I let the whole thing sit covered off of heat for 10 minutes after the 20 minutes of cooking to let the rice absorb the flavors and liquids. This was a very tasty and simple recipe.
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2 users found this review helpful

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