Cocooned Recipe Reviews (Pg. 1) - Allrecipes.com (139138)

French Bread Rolls to Die For

Reviewed: Jan. 14, 2012

i followed the recipe pretty much exactly. The only difference is I didn't use all the flour. After adding the 2 cups of flour, I added the rest if the flour slowly until the dough held together. I then kneaded and added flour as needed. I baked some on a sheet pan and baked some on a baking stone. I preferred the stone baked rolls better. The bottom was a bit more crunchy. I used cornmeal for the pizza peel to move the rolls to the stone. HTH

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Chinese Steamed Buns

Reviewed: Apr. 27, 2010

I love the texture of the chinese bun! It's exactly like this place on Washington in SF it doesn't have the slits on top and it's not the fluffy cakey dough that most dim sum places have. I had no problem with the dough. If it's too wet for you maybe the directions weren't followed? You ONLY add enough water to make a soft dough. Make them smaller than you think you should when they cook up they balloon in size! I also think maybe the first rise time is waay too long. Other then that it was a perfect dough to work with.

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Meatball Spaghetti Sauce

Reviewed: Nov. 2, 2009

The meatballs were such a weird texture. My bf asked if I put enough meat in it. Will not make this again.

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2 users found this review helpful

Belgian Waffles

Reviewed: Aug. 30, 2009

they're pretty good... I will try to lower the amount of butter next time i make it. It makes alot!

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Grandmother's Buttermilk Cornbread

Reviewed: Apr. 19, 2009

it's a tad bit sweet but that's not a big deal for us. I over baked mine a little bit but it was great anyways gave it some extra crunch.

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Buttermilk Corn Bread

Reviewed: Apr. 19, 2009

I'm not quite understanding the great reviews of this recipe. It was dense and flavorless. To be fair I will try it again.

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Grandma's Egg Custard Pie

Reviewed: Dec. 1, 2008

Overall it's okay. I did use the extra yolk in the custard and evaporated milk. Judging by the pictures of this pie I liked my crust to be more brown, so I prebaked it, but continued as usual with the rest of the directions. I've read some of the reviews and a lot of people mentioned watery and rubbery pie. It's because the eggs are getting overcooked and it's letting out all the liquid. I baked it at a lower temp around 375F and I watched until the center jiggled. Take it out then as it will continue to cook out of the oven. Hope the tips helped.

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9 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Apr. 6, 2008

I didn't follow the measurements exactly I just poured things to taste. I did add sliced green onions instead of the mince onion and added a grated pear to help tenderize it. Definitely get the flanken style shortribs. I love the chewy skin part near the bone! yum! Note: it gets very smokey if you grill indoors learn that the hard way =) will definitely try making it with the slow cooker as some reviewers did

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Basic British Scones

Reviewed: Mar. 24, 2008

It's really good! I personally like plain scones. I did have to use about 1/2 C more milk for a soft dough and added 1 tsp of vanilla. I also used butter. Just in general whenever a recipe calls for shortening I use butter. I've also made lemon and blueberry scones with this recipe. I add the zest of one lemon and 2 C fresh blueberries. It's a great base for different kind of scones.

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Naan

Reviewed: Mar. 16, 2008

It was a very forgiving recipe! I didn't have time to proof everything nice and slow, so I proofed everything on top of the oven. I doubled the recipe, used about 1T of dried garlic, used yogurt instead of milk and portioned each ball around 2oz. I will suggest one thing, the water portion to yeast is alot. When you are blooming the yeast and want to see it bubble/frothy use a smaller portion of water to bloom the yeast and then add it back with the other liquid ingredients.

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3 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Sep. 4, 2007

I'm not sure if the dough would make a great thumbprint cookie but as a sugar cookie it's really good. It spread alot before it got golden and the jam turned more candy-like when eaten. Overall this recipe is good but not great. I will try the addition of flour as other reviewers has suggested and revise this review. In the meantime it's just 3 stars.

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Caramel Popcorn

Reviewed: Jan. 3, 2007

It was super easy! I used one cup of unpopped popcorn and it was the perfect amount for the candy part of the recipe. There's a tip to cleaning the pot, just boil some water and you'll have a pot that has no more sugar in it. Also someone mentioned about graniness, make sure the candy mixture is fully incorporated and if there are any sugar left undissolved it can recreate sugar crystals and make it crystalize again. Hope that helps! THanks for the recipe! Edit: The popcorn lasts a week covered in an airtight container. I've also made it with some homemade salted nuts and the sweet and salty combo is yummy!

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9 users found this review helpful

Chewy Sugar Cookies

Reviewed: Aug. 15, 2005

The dough and cookies tasted good, but the fat (I used butter) in the recipe is too much. It was crispy on the outside and chewy in the middle. These cookies come out really flat, and instead of rolling I dropped them by using a cookie scoop. Overall it was good, but I'll lower the fat content to 1 cup.

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General Tsao's Chicken

Reviewed: Jul. 24, 2005

I should have read the reviews before making this dish! 1/2 cup of cornstarch is just way too much! Common sense took over, so I only added a little bit over a quarter cup. The end result still turned out a bit jelly like especially after it cooled. Instead of adding 3/4 cup of sugar I only added 1/4 cup and added 2 Tbs. of ketchup. I misread the ingredient for the white wine vinegar, which I thought was white wine and substituted 1/4 of sherry. When I realized my mistake I added 2 Tbs of vinegar. Also for the chile peppers I use red pepper flakes (2 Tbs. We like it hot.) Overall I think the taste was similar, but definitely use less cornstarch for the sauce. I also didn't fry my chicken. I just added 1-2 Tbs of cornstarch to the chicken (so it'd soak up some of the water/chicken juice from the chicken) then browned on both sides, added the green onions, then added the sauce.

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Best Chocolate Chip Cookies

Reviewed: Jun. 25, 2005

Perfect! I've been using this since I became a member (2000) and it's the best! Just like the description says crispy on the outside and chewy middles! I've also used 1/4 cup less butter, but don't decrease it too much it starts becoming more cake like and remember to flatten the dough a little bit if you do decrease the butter. They don't spread as much. The other changes I've made is to not add so much chocolate chips or switch in white chocolate chips. Mmm...

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Hong Kong Style Egg Tarts

Reviewed: Jun. 18, 2005

The custard tasted okay and the crust is more like a sugar cookie. It'd be good just as a regular custard tart (maybe a 9 inch tart pan), and not Hong Kong Style. The Hong Kong egg tarts I've had in SF and in Hong Kong always had a puff pastry kind of crust, so next time I'll use puff pastry. I used a muffin (12), mini muffin (24), and 2 four-inch tart pans and still had enough dough to make more. There was also a lot of the filling left maybe about 2 cups. I had to use almost an extra stick of butter for the dough to hold together, and instead of using a fork I used a pastry blender. It’d probably be easier to use a food processor. My first batch the crust browned too much before the custard was set, so I lowered the temp and baked until the middle jiggled, then took it out of the oven. The middle of the tart should be more like a flan. I thought it tasted a bit eggy, I might just use less eggs next time.

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Allspice Cream Cheese Frosting

Reviewed: May 6, 2005

It tasted good, but it wasn't the consistency I was looking for. I used 8oz of fat free cream cheese and cinnamon instead of all spice. I added only one tablespoon of milk. Next time I won't add the milk, it was a bit on the runny side. It tasted really really good though! Just need a bit of tweaking for our tastes.

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Lite Carrot Cake

Reviewed: May 6, 2005

It was my first time making carrot cake and it was great! It was very moist. I did add more carrots (2 cups, most reviewers suggested it). I would also add less sugar, it's on the sweet side (probably eliminate the sugar in the eggwhites). Since I was only making it for two people, I made a 5 inch round cake pan and four mini loaves to give away. It took about 30 - 35 minutes. Also used the Allspice Cream Cheese Frosting on this site, but it's great without frosting too!

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Chinese Sizzling Rice Soup

Reviewed: Apr. 20, 2005

It's a good recipe although I didn't follow the measurements given in the recipe. I omitted the mushrooms, egg and substituted the green beans with frozen peas. I would recommend using less than half a can of bamboo shoots. The taste overpowered the soup. For the rice, I sprayed a baking sheet with cooking spray, layered a thin sheet of steamed rice, then sprayed cooking spray over it, and then put it under the boiler. It took about 5 – 10 minutes and remember to watch it. I burned my second batch. Thanks for the recipe!

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Yellow Cake Made from Scratch

Reviewed: Sep. 26, 2002

I used this recipe to make a mini wedding cake. It had really good texture. It didn't crumble when I cut out the mini cakes. Thanks for the recipe! Edit: I'm changing my previous rating from 5 stars to 4 stars. I made this recipe again and for some reason when I use butter instead of shortening it made the finished recipe a bit salty, and I'm using unsalted butter! IMO it's probably better to stick to just shortening and lower the sugar content.

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4 users found this review helpful