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

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Conchas (Mexican Sweet Bread)

Reviewed: Mar. 29, 2014
I made this recipe exactly and the Conchas came out exactly like the ones Ftom Panaderia's. They are one of my favorite sweets, but 7 yes ago I found out I was allergic to dairy and most of them either have dairy or are made in kitchens that do, have not had one in about 4yrs. The dough is dense, it's supposed to be, you just have to make sure when the dough rises, that it rises in a most warm place, preferably a proofer, but if not, as other ppl will mention a warm oven and a bowl of water will work just as well. The key is not the time for Rising, the key is that it has to double, so even if it takes longer, make sure that it doubles. :-) did not have any issues with the amount of of flour, the sugar mixture (i think paste is a fairly accurate description for the consistency it needs to be to cover the precooked buns), orcooking time either. When I ate them fresh out of the oven, they did not taste as I remembered, but after that sat a few hours, they tasted just as I remembered the ones from the Panaderia tasting. Bottom line, I don't think the recipe is why people aren't getting these to come out right, it's the people not making certain they rise enough before cooking them.
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Old Fashioned Strawberry Shortcake

Reviewed: Apr. 2, 2013
Loved this! The shortcake was tender and soft and a little spongy, just right! Not very sweet on its own, which was good since the strawberries were sweet. :) Quick, easy, and will save you a trip to the grocery store next time you want a strawberry and shortcake, will never buy the store made shortcakes again!
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Good New Orleans Creole Gumbo

Reviewed: Jan. 22, 2013
Never had gumbo before (I've had canned "gumbo", which isn't very good), and I made this because I wanted to try real gumbo. WOW!!! Is all me and my husband had to say! It is so tasty!!! He didn't mind the spice at all, and he hates spicy food! Only note is that, I hadn't realize just how much this makes!!! Someone said they double this recipe... Yikes! Without doubling it, the recipe completely filled my soup pot which is a good 10quarts! Ate it everyday for a week and still had some to freeze! That's not a complaint, just realize this is meant to be made to serve a lot of people, not just a couple. :) God Bless ~Amy
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Egg Noodles

Reviewed: Jul. 23, 2012
Made these for Tuna Noodle Casserole, I had no egg noodles, and fresh pasta ALWAYS taste better anyway! :D I made them as instructed, I think mine turned out a little thinner than the ones in the picture, which was fine. :) Be careful to not to overcook them, as they get mushy fast. But i felt they actually tasted exactly like store bought, but with a softer, yet still chewy, texture. I wont use any other recipe, for me, this is the perfect egg noodle. :D God Bless ~Amy
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Chewy Cocoa Brownies

Reviewed: Jul. 23, 2012
I tried this one a few weeks ago and my husband thought they were the absolute best brownies he has ever had. Instead of putting in nuts, I put in chocolate chunks because i love lots of chocolate. :D These are moist, chewy (the way I like them), and super chocolatey! :D I see no reason to make any changes, and my policy is ALWAYS to make the recipe as is the first time, and rate it based off of that otherwise you aren't reviewing the recipe you are reviewing YOUR creation. :) Enjoy!!! God Bless ~Amy
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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
I made this in to cupcakes for my wedding 4yrs ago and (before Kristin posted her tips, which are helpful to novices) and it turned out AMAZING, and so did the frosting, I had droves of people asking for the recipe. :D Now, since I've found out I am allergic to milk, I make it with non-dairy milk and and it still turns out amazing. :D The only thing I do a little differently is that I occasionally add an extra tablespoon or two of cocoa powder, but that's because I like it just a little more of a stronger cocoa flavor. :) God Bless ~Amy
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