RepEAT Bakery Recipe Reviews (Pg. 1) - Allrecipes.com (13959517)

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Greek Pizza with Spinach, Feta and Olives

Reviewed: Aug. 10, 2012
mmm good! Never had Greek pizza before (although some family have, they enjoyed it too) but this was delicious! I didn't even think I liked any olives (other than black). Figured in too little time (having never done it before, took me almost 1 1/2 hrs, would have been less if I had had the right tomatoes, threw some fresh to 'dry' in the oven while I prepped everything else.) Took mine on a plate to work and everybody stopped to ask what that wonderful smell was. ;)
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1 user found this review helpful

Grocery Store Frosting

Reviewed: Jul. 4, 2012
It gets five stars because it is exactly what it says it is and was just what I was looking for, something that would be similar to what I could get in a can at the store, and with ingredients I would have on hand. It does indeed stay soft underneath and firms up on top. And, yes, it makes a lot. I frosted two (rather tall 8" cakes) and could probably have done a third (I used the rest for all my fun little projects with cake scraps. and mini bread tins...) Enjoy!
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Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Apr. 14, 2012
Very impressive. I used matzo meal for the flour, regular eggs, and oven fried (oil, pan, 350 F, flip half way through cooking). I am not normally a fan of coconut, but ground with the apricot sauce, this was great! Family commented the apricot sauce was so awesome, it would be good on most anything. I used creamy horseradish.
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3 users found this review helpful

Oma's Fabulous Matzo Ball Soup

Reviewed: Apr. 14, 2012
All the family loved it! It does make a HUGE batch (40-50 golf/ping-pong ball sized, which blow up about another inch. since we had it as a side dish, we only ate 3 each, leaving a ton for the refrigerator. I would cut it a lot next time.) however, they were tasty, simple enough (i blended onions, parsley and eggs together in the vitamix blender) also ground my own matzo meal the same way. My only question was how long to wait for them to rise. They don't rise immediately, but should rise within about 2 minutes.
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4 users found this review helpful

Lentil Soup III

Reviewed: Oct. 15, 2011
Oh yeah, my family ate this up! (And what else can make lentils really tasty, but classic lentil soup?) Follow the notes, up the garlic, add carrots, use the full can of tomato paste. I added a shallot as well, as those are a new favorite of mine. Yum.
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Onion Shortcake

Reviewed: Oct. 15, 2011
This was... interesting. Pretty good, but (naturally) rather on the casserole/heavy dairy side. Enjoyed it, and might keep it in mind for another time, but I think I'll look for more healthy alternatives for a soft onion cornbread/cake, which was more of what I was thinking of. Still, it caught my eye, it was tasty, and it was fun to try!
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Blooming Onion and Dipping Sauce

Reviewed: Oct. 15, 2011
mmmm yum! Been thinking of this for a long time. It's not so hard as it works! Follow the directions, but don't cut off the root! I also did not hollow out the center as I used some very small onions I had on hand which made excellent personal sized blooms! I left out the cayenne pepper to favor the less spicy-oriented in our family. (If you're spice-paranoid, don't worry, this horseradish doesn't kick too much to enjoy, if you like it hotter, up the cayenne!) I made eight of the mini onions by doubling all other elements of the recipe. One sauce recipe would have still been fine, and I probably used a third of all the milkwash I made. Excellent recipe and tasted authentic! A little tip - use your corn-on-the-cob grippers and tongs to keep a hold of them while opening and battering, just remove plastic ones before putting the onion in hot oil.
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5 users found this review helpful

Lentil Quiche

Reviewed: Sep. 24, 2011
Sorry to be a downer but we really did not like this recipe. It is indeed mild on the eggs - too mild and it doesn't hold the rest of the ingredients together well. The lentils were vvery bland and the Italian seasoning floated right back up to the top. We only ate a small serving each and now I am trying to think of ways to remix and use up the leftovers - which is most of it. Mostly a waste of energy, although I did eat a few vegetables I might not have otherwise.
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3 users found this review helpful

Classic Macaroni Salad

Reviewed: Jul. 13, 2011
Great base macaroni salad! Raved by my family! I did have a bit of fun, as I tend to do with recipes. Doubled everything but the noodles. Used a little less green pepper and added a whole red bell pepper. I may cut the vinegar just a little bit next time in order to thicken the sauce a bit, although I think the resulting thinness was my fault. (a bit of water got in...) Great taste and full of vegetables too!
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Harvest Nut Pancakes

Reviewed: Jun. 26, 2011
We made this together! it was fun! After thought, it's actually only 4 1/4 cups of milk. divide milk in half, put in glass containers/measuring cups, add 1/2 each lemon juice and vinegar. Let stand for 10 minutes. Then proceed with wet ingredients. Also - only melt 6 T butter, the other 2 are for melting and cooking with the griddle. I would also recommend pulsing when grinding nuts on speed 2.
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Peanut Butter Pumpkin Bread

Reviewed: Jun. 4, 2010
wow! awesome! and wows everybody who tries it!
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5 users found this review helpful

Welsh Tea Loaf

Reviewed: Aug. 24, 2009
I needed something vegan and wanted to use what I had on hand, so I messed with this so much it could hardly be called the same recipe. However since the result deserved like 6 stars, I figured I owe this recipe at least 5!! :) Here is what I did: 2 cups water 1/2 c. raisins 4 t. baking soda 1/3 c. chopped dates 1/3 c. walnuts, chopped 1 c. applesauce 1/2 c. oil 1 1/2 c. sugar 3 eggs 2/3 c. molasses 1 t. vanilla 1/2 t. salt 4 1/2 c. flour 2 t. baking powder Heat water and raisins to boiling. Remove from heat and add baking soda, then dates and walnuts. Blend applesauce, oil, and sugar. Add eggs, molasses, vanilla, and salt. Graduaully add flour and baking powder. Grease and flour pans (grease with oil to retain parve). Pour batter into pans. (24 mini loaves) Bake 15-18 minutes
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Homemade Flour Tortillas

Reviewed: Aug. 24, 2009
Great recipe! I've made a lot of these now, lately I make 1/3 of the flour whole wheat. Makes a very nice tortilla. The cast iron skillet is very key - as is only cooking on each side for about 30 seconds. ;)
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3 users found this review helpful

Barley Bake

Reviewed: Aug. 24, 2009
I made a cross between this and the "Barley Mushroom Riscotto" also on this site. It was good. It was at least 4 stars the way I made it, but since I didn't use mushrooms, and I think I undercooked the barley, I'll give it the benefit of the doubt.
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Barley Mushroom Risotto

Reviewed: Aug. 24, 2009
I made a cross between this and the "Barley Bake" also on this site. It was good. It was at least 4 stars the way I made it, but since I didn't use mushrooms, and I think I undercooked the barley, I'll give it the benefit of the doubt.
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Molly's Chicken

Reviewed: Aug. 24, 2009
My family raved about this! Dad said to make sure it was rated very highly! :) I made it in the crockpot - awesome.
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Brazilian White Rice

Reviewed: Aug. 24, 2009
I had fun making this and thought that it was pretty good. I thought it had nice flavor, but some people thought it tasted pretty much like regular rice. A bit of a waste of effort for regular rice, but I thought it was a nice change.
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Buttery Cooked Carrots

Reviewed: Aug. 24, 2009
Good, but not exceptional.
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Bread Pudding III

Reviewed: Aug. 24, 2009
Good stuff. I used up all the random breads that were collecting in the fridge. Nice flavor. I made the sauce from "Berry Bread Pudding with Brown Sugar Sauce" on this site the next day and it made this bread pudding much better.
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Corned Beef and Cabbage

Reviewed: Aug. 24, 2009
Awesome! I followed other reviewers suggestions and put the meat on the bottom, followed by hard veggies, water mixture (made sure there was enough to cover) and cabbage. I resisted the urge to stir it all together... It turned out wonderful! I've never eaten corned beef before, but my parents thought it was great and it'll take some really good corned beef to meet my new standard!
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2 users found this review helpful

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