Pooch656 Recipe Reviews (Pg. 1) - Allrecipes.com (13877885)

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Sour Cream Chocolate Frosting

Reviewed: Jun. 30, 2014
This is my favourite chocolate frosting recipe, I don't like basic buttercreams as they are too rich and a little greasy to me but this one is nice enough to eat with a spoon. The chocolate I used had 72% cocoa solids (I chopped up a bar) and I just added the sugar bit by bit until I liked the consistency and taste so this recipe wasn't too sweet for me. If I had to guess I'd say I used about half of the amount of powdered sugar. This one is a keeper in my books.
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Thirty Minute Bread and Butter Pickles

Reviewed: Jun. 30, 2014
This recipe makes lovely fresh tasting pickles in no time, I didn't have any celery seed so I left that out and I like my pickles really sharp so I used only about 1/4c and maybe 2T of splenda. My cucumber and onion were slightly unevenly cooked as I cut them by hand so I'd recommend using a mandolin or food processor like another reviewer did (I just couldn't be bothered). I cooked it at 2 minute intervals and stirred and checked in between to make sure I didn't overcook them.
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Mom's Apple Fritters

Reviewed: Jun. 21, 2014
These came out perfectly for me, crispy on the outside and fluffy and moist on the inside. The only things I changed were to toss my apples in a bit of lemon juice and I added about 1/4t of cinnamon to the batter. I dropped in about a tablespoon of batter per fritter. My apples had a slight bite to them when they were cooked, which I like but if you don't make sure to dice the apples really finely. They are loaded with apple to the point that every bite has some in it, so if you don't like that much then maybe don't make an apple fritter just do plain doughnut style fritters.
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Blitz Puff Pastry

Reviewed: May 11, 2014
I love love love this pastry recipe. I followed it exactly except I needed a little more water to get the dough to come together initially which sort of ruined a couple of pieces of butter. Instead of rolling into a baking sheet size I did another fold and roll with whichever little piece I was working on and just kept rolling to the right thickness. The results were pretty amazing, very light, buttery and flaky with a lovely taste and even brown. Not quite as good as real puff but a lot easier. And to be fair where I live the pre-made commercial puff pastry is absolutely disgusting compared to this so I couldn't be happier with this recipe.
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Apple and Cheddar Cheese Souffles

Reviewed: Apr. 13, 2014
These were really tasty, I made them for me and sister one night as a light dinner with a bit of salad. I followed the recipe exactly, and everything was going swimmingly until as I folded in the egg whites I couldn't help but feel that something had gone wrong. After I had put the mix into ramekins and into the oven I realised I had forgotten to add the apple to the soufflé batter (oops). It didn't seem to hurt as they rose beautifully and we just poked a hole in the center when they were done and tipped the apple in (it was piping hot so it warmed up the apple). All in all I think this recipe is a stunner.
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Cottage Cheese Chicken Enchiladas

Reviewed: Apr. 13, 2014
I made these for my family who like enchiladas a lot more than I do, they were quite a bit of work but that's probably because I made my own enchilada sauce and taco seasoning mix (from a recipe on this site). The changes I made were I used dried chipotle powder as I didn't have any chillis on hand, used low carb tortillas instead of corn ones for the same reason (although corn tortillas would have tasted better). I also got way more than 6 servings out of it.
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Robbi's M&M Cookies

Reviewed: Apr. 13, 2014
These cookies were a hit in our house, I pretty much followed the recipe to a letter except I had less candies than it needed (my fault for not measuring before I started). I did use the shortening as I had read in one of the reviews that it pretty much eliminates the spreading problem butter has when it gets too warm. Next time I'll try butter and chill the dough a little just because I'm pretty sure it will taste better than shortening.
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Key Lime Pie VII

Reviewed: Apr. 13, 2014
I really love the texture of this pie, very smooth and creamy. Mine took a little bit longer to bake, about 10 mins, probably because I used a cake tin instead of a pie plate (couldn't find it). My only real problem with this pie was it was so alarmingly sweet I added lemon juice and even some salt to try and tone it down, which didn't help as we could only eat a very small slice before it became too much.
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Graham Cracker Crust I

Reviewed: Apr. 13, 2014
For me this was the perfect ratio of butter to cookie crumbs, I've tried a few recipes using up to twice the amount of butter and they always turn out greasy and hard. I only had tea biscuits in the pantry so I eliminated the sugar altogether (the biscuits are quite sweet). I got enough out of it to get around halfway up the sides of a 9 inch round spring form pan. I used it for key lime pie so I didn't use the cinnamon and pre-baked it. It came out firm enough to hold together when cut yet wasn't too hard to cut with a cake fork, definitely a good one.
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Classic Macaroni Salad

Reviewed: Nov. 3, 2013
I really liked this macaroni salad recipe, the pasta didn't dry out and it makes a good basic side dish. I didn't add any celery or pimentos, and only half an onion (around here we're a bit iffy on raw onion and we don't like celery). With the sugar I noticed that others had complained it was too sweet, so I just added it spoonful by spoonful into the dressing base until I was happy with the taste, although it was way less than 2/3c. I did use half regular mustard and half Dijon, I'm running out of both so I just made it up to the right amount. I didn't grate the carrot and I added 2 in total, and half a capsicum just because we had it. It's a very versatile base macaroni salad recipe.
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Baked Chicken Nuggets

Reviewed: Jul. 23, 2013
These were pretty good for healthier chicken nuggets. The only changes I made were to use buttermilk for coating instead of butter (I was in a healthy mood) and I only used 1/2tsp of salt. They didn't brown very well (probably the lack of butter) even with some cooking oil spray and they weren't very pretty to look at, but the taste more than made up for it. They weren't bland at all like some chicken recipes can be.
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Spicy Honey Mustard Sauce

Reviewed: Jul. 23, 2013
This was great, I made it exactly as written except for using reduced fat mayo because that's all we keep in the house. I made this to go with some chicken nuggets and it was perfect, spicy, sweet and a little tangy. Even better after sitting in the fridge for a few hours.
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Chinese Steamed Buns

Reviewed: Jul. 6, 2013
This recipe makes buns exactly the same as my favourite restaurant. I found the recipe to be perfectly fine the way it is, although just in case I added a pinch of baking soda along with the milk (instead of 1/2c water) and flour to ward off any sour taste (not that I noticed any). I also added an extra teaspoon of sugar, the reastaurant I like makes their bun dough quite sweet. I did a couple plain as testers and the rest I filled with cha siu pork. They were light and fluffy, and slightly chewy.
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Good Old Fashioned Pancakes

Reviewed: Jul. 5, 2013
I really wasn't thrilled about the taste of these pancakes, I read through some of the reviews and thought I'd try and make it as per the recipe the first time. Big mistake. The amount of salt is shocking, normally for pancakes a pinch to 1/2tsp is more than enough so it took all of my willpower not to change it. I did add 1/2tsp of vanilla. All I could taste was salt, it was very unpleasant. Using unsalted butter might help a bit with that, but next time (and there will be a next time just to see) I'm only going to add 1/2tsp of salt. On the plus side they were very fluffy and soft.
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Classic Hash Browns

Reviewed: Jun. 24, 2013
Yum, I just made these not long ago and this is now one of my favourite recipes for hash browns, not overly complicated or finicky to cook. I couldn't be bothered clarifying my butter first, I just made sure to be careful so it wouldn't burn. I used some nice red skinned potatoes so I kept the skin on because I like it. The only problem I had was I picked a rather old and worn non-stick pan to cook them in so the potato stuck like no tomorrow!
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No-Knead Artisan Style Bread

Reviewed: Apr. 12, 2013
I love this bread, its the best substitute I've tried so far for using a proper bread starter like sourdough. I love the big holes it gets. I pretty much followed the recipe to the letter, except I used a little less salt and placed my dough onto a greased piece of parchment covered with plastic wrap instead of towels (from baking nana's blog). The only issue I had was mine didn't really form a ball, it was too liquid for that so it really slowly splurged out, but that didn't seem to affect the bread in any way.
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Hawaiian Chicken Kabobs

Reviewed: Apr. 4, 2013
I'm definitely adding this recipe to my regular schedule, tasty and low in fat. I'm giving it four stars because I did change a couple of things, first I used fresh ginger and garlic and doubled the amounts, and I also used rice vinegar instead of the sherry as others have suggested and I think it would be too sweet without it. I also splashed in some of the pineapple juice and let the chicken and veges marinate overnight. I marinaded the chicken in one bowl and in another I had some onion and capsicum marinading to be safe. I didn't put the pineapple in the marinade, for some reason I just hate pineapple when it's not on its own, but that's just me.
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Stuffed Peppers My Way

Reviewed: Feb. 5, 2013
I made these a while ago when I just felt like trying something different with capsicums, and I don't like minced beef recipes very much. I added a clove of fresh garlic, a finely diced onion, more salt, and I didn't have italian seasoning so I just added oregano, chilli powder, thyme and some more dried basil. I also used red and yellow peppers instead of green, we never have green ones lying around. I totally agree with other reviewers, these were nice, but don't really stand up on their own as the sole dish. They're better as a side. On the positive side I had one at room temperature the next day for lunch and it was perfect for a light lunch.
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Dutch Babies II

Reviewed: Feb. 3, 2013
I absolutely loved this oven pancake! It took me all of 5 minutes to devour it. As other reviewers have said its extremely important to have the eggs and milk at room temperature for lift. I added 1 tsp of vanilla extract to it as others suggested (I don't like nutmeg), and as I do for any yorkshire pudding type oven batter I let it rest for 1 hour before using it, it needs to settle for at least 20 minutes prior to baking for the best rise. My cast iron skillet was slightly too small so it expanded up and out a bit, and I just warmed it up in the oven at 220 degrees celsius and threw the butter into it then the batter. I didn't want to take it out as you lose all of the heat you got into it, and I couldn't be bothered turning my oven up to 245 degrees just to drop it back down, I can't say it did it any harm as it still cooked in less than 12 minutes.
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Banana Cake VI

Reviewed: Feb. 1, 2013
I love the flavour and texture of this banana cake, its very moist and you can taste the banana in it. Mine took about 1 hour and 10 minutes to bake. Next time I might reduce the sugar, there was so much it didn't cream with the butter properly and I don't think it needs it. I don't know if I'll put it in the freezer again, I think I might try it the normal way just to see how it goes. The only problem I had with it was the condensation in the freezer dripped back down onto the top of the cake and made it a little mushy in places (next time I'll cover it with paper towels). Also the bottom was very soggy from all the steam from the cake so next time I might remove it from the tin before I put it in the freezer. Definitely a great banana cake, even for people like me who aren't fond of banana cakes.
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