godssoulsinger Recipe Reviews (Pg. 1) - Allrecipes.com (13972332)

Amish White Bread

Reviewed: Jan. 5, 2012

If you think it's too dense, let it rise longer the next time, it's that simple! I love the dense texture b/c it is perfect for grilled cheese or toast, if its too fluffy, it doesn't work well for those things. I've been making this bread since I was 16yrs (I am now 26yrs), it is the first bread I EVER made from scratch and I still use it to this day because it is such a versatile bread! You can reduce the sugar if you like, but I don't, I think it's fine as is! You can also experiment with different oils if you like. I've used Olive Oil, canola, vegetable, lard, bacon fat, it really depends on your taste. :) This is a great recipe for its versatality, if you want it dense, stick to the time stated, if you want it fluffier, let it rise longer, but my suggestion is, STICK TO THE ORIGINAL RECIPE THE FIRST TIME, make adjustments if you like after that, but as all ready stated, I think it's just dandy as is! :D But that's up to you if you do to. God Bless ~Amy

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Peppy's Pita Bread

Reviewed: Dec. 29, 2011

I don't understand why people don't make the recipes AS IS before they decide to follow someone else' suggestions? Why even make a recipe if you wont at least try the original way first? I made these just a couple of hours ago, and that turned out perfect! :) I overcooked a few lol, and those were perfect for dipping in some hummus I just made. :D And the soft ones that I didn't almost burn, will be for sandwiches... lol I wouldn't change anything in the recipe, it turned out exactly as it said and taste just like pita bread should. :D God Bless ~Amy

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Sensational Steak Sandwich

Reviewed: Dec. 7, 2011

I am always looking for easy things to cook since I cook EVERYTHING from scratch b/c of a severe milk allergy. I had all ready been doing crock pot pulled pork and this is a similar idea, cook meat for hours in a crock put in various seasonings and liquids till tender. When I make this the only thing I leave out is the peppers, and that has nothing to do w/ the recipe itself, but my husbands taste, otherwise I would make this as-is, its great! Awesome flavor. And one time I actually just recooked the meat in leftover au jus and some broth and seasoning as needed. After that I froze the leftovers and ended up using them for stuffing (I made it not on the inside of a turkey, so I needed liquid), and it made the BEST stuffing I have ever tasted. As for the meat on the recooked au jus, that's a matter of taste, it was definitely stronger tasting not sure if I liked the strongness on the meat itself, but it was an interesting experiment. :) Overall, awesome recipe! God Bless ~Amy

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Nacho Cheese Sauce

Reviewed: Oct. 19, 2011

I am HIGHLY allergic to dairy, so when I came to this recipe, I was looking for one I could easily doctor for mac 'n cheese and nachos or whatever I feel like at the mo, lol. Anyway, I also can't have soy, and since I use hazlenut milk, in order to keep it from overpowering things, I used 3 parts chicken brother and one part hazlenut milk, or all hazlenut milk depending on how sweet/creamy I want it. Since I can't have "normal" cheese, I use Daiya Cheddar Flavored Shreds. When I used the sauce for mac 'n cheese, my bros, my bff, and my hubby all thought it tasted like the real thing, so woohoo!!! Keep in mind, I am not vegan, and for flavor, I use half lard and hald organic vegetable shortening so the lard flavor doesn't overpower, to replace the butter. :) Awesome base recipe, works perfect, even if you are allergic or vegan. :D God Bless ~Amy

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Roaster Yorkshire Chicken

Reviewed: Jan. 30, 2011

Awesome chicken! I took the advice of others and did not put the extra oil in, at least not initially. the chicken I used was a very lean, young chicken, and it literally, produced maybe ONE tablespoon of grease, if that! So, after I cooked the chicken for 1hr, I added about about a 1/4 cup of coconut oil (since that is what I had on hand), and then poured in the batter, and it turned out awesome! I should note though, since I am allergic to milk, I substituted 1 cup coconut milk and 1/2 cup of hazlenut milk for the 1 and 1/2 cups of milk and i couldn't tell it was milk free at all, it tasted amazing and my milk loving husband liked it too! I might reduce the oil just a tad next time, but maybe to about 1/6, depending on what the next chicken produces. But wonderfully tasty dish and is very hearty, it will keep you full for a long time, I ate a small serving with mashed potatoes and some zuccini 5hrs ago and I am not even a little bit hungry now! Very very good! I am a huge fan of English food, and if you are too, its definitely worth trying! :) God Bless ~Amy

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Rolling Fondant

Reviewed: Apr. 20, 2010

This is very similar to a recipes I used in a cake book some years ago, and since my library was closed, I defaulted to this recipe and I am not disappointed with it. This fondant, and the other fondants I;ve made are pretty fail proof if you follow the direction and they take minutes. You can spend $6+ on premade fondant or make your own for just over a dollar, hmmm which would you choose? I take expending a bit of energy to get the same product or better thank you. :) Although I still prefer buttercreams or other frosting and icing, fondant has its uses, I would personally rather eat flowers made of butter cream then fondant, they are quite tasteless and overly sweet, but fondant is generally smoother looking, but I think this also makes cakes appear more dull and boring, even the more elaborate ones. :) I like to see a combination of both mediums personally. :) God Bless ~Amy

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Pizza Dough II

Reviewed: Apr. 13, 2010

This dough turns out just fine if you follow the recipes exactly and don't over sauce it. The majority of times, people put too much sauce on pizza, OR too thin of a sauce, pizza sauce is almost, though not quite, as a thick as a paste, and you only need a very thin layer. I also cooked this at 400 degrees farenhieight , but I am sure it would also cook just fine on the suggested temperature, you just have to remember that your stove may be hotter or cooler than it says and your best bet is to put a thermostat in to see the real temperature, I did not have one, so I lowered it to be safe. :)

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Red Velvet Cake

Reviewed: Apr. 25, 2009

Many people complained of the dryness of this cake, to solve this problem, I added an extra 1/4 cup sugar and used 1 cup of shortening instead of a 1/2 cup. I also used butter-flavored shortening instead of plain shortening. Instead of buying buttermilk, I made my own by taking a cup of half and half and adding 1 tbs lemon juice. The extra fat from the half and half also gave it extra moisture and the lemon gives it a slight tang, though not very noticeable after adding vinegar mixture. Now, I deviated from the recipe a bit also in the order I stirred in the ingredients. If someone has baked for many yeas (as I have) you know that in order to achieve the right result for any baked good, the ingredients must be incorporated in the right way at the right time. Now, if you haven't baked much before it is important to know that you should cream the butter and sugar (or in this case shortening) together for about 3-5 minutes or long enough until the mixture has enough air in it so that it is fluffy. Creaming is one of the most important steps in baking, do not under cream your butter and sugar! When incorporating the eggs, also beat until mixture until light and fluffy, this is equally important. The very reason I did not use oil as the top review suggest, is because the creaming of butter and sugar is so important and it makes the cake very tender and moist. Not that you cannot have a moist cake with oil, but it just isn't the same. After creaming the butter and sugar

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19 users found this review helpful