Alymade Recipe Reviews (Pg. 1) - (14096622)

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No Knead Beer Bread

Reviewed: May 10, 2012
I have made this bread so many times, the recipe is simple and yet looks and tastes like a loaf you would buy at a European bakery. Texture is beautiful, nice and crispy on the outside and inside very soft and chewy. However once the loaf sits out for a day or two it starts to smell like beer so best eaten fresh.Overall this is definitely a keeper thank you for the delicious recipe!
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16 users found this review helpful
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Grandpa's Oyster Stew

Reviewed: Jun. 5, 2012
This is my first time making oyster soup and most likely not my last. I love the flavors and the simplicity of this soup. Probably one of the best seafood soups out there. I used a 16 oz bag of frozen oysters (just thawed in bag with a bowl full of water and drained in stainer to reserve juice) other than that followed recipe as is. Just wonderful, have to taste to understand. Thank you for sharing this recipe!!!
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14 users found this review helpful

Perfect Parmesan Pizza Dough

Reviewed: Jul. 14, 2012
This is such an unbelievable, probably best tasting pizza dough I have yet made. With some minor modifications this can be one of your favorite pizza dough recipes as well. I didn't have instant rise yeast so I used a package of rapid rise yeast instead, since I did this alternation I used warm water instead of the cold. I added a teaspoon of garlic powder to the dry ingredients and after kneading the dough I covered and let rise for about 2-3 hours until the dough doubled. I then divided into 4 balls and refrigerated remaining dough I wasn't going to use. When I have baked this at a 525 degree oven for 10 min my white pizza came out better than an authentic brick oven pizzeria (thats what my husband said). Overall just amazing! I never tried parmesan pizza dough before and now it will probably be my all time fav!! A must for a white pizza recipe!!! Try!!
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6 users found this review helpful
Photo by Alymade

German Brotchen Rolls

Reviewed: Feb. 12, 2013
This is the best dinner roll recipe I've ever made and I make bread almost weekly. Trying out varies bread recipes and at times striving for delicious bakery like bread this one is definitely one of those recipes! I followed recipe as is, beside the flour amount (7 cups) which was way too much. I did everything by hand and added about half that amount of flour as I didn't find the need for adding more as my dough was perfectly smooth and elastic with the amount of flour I used. As for shaping these, I rolled these into a long log and cut them into about 1.5" wide pieces, that way you don't get oddly shaped rolls but more identical to each other when rolling into balls. Split the tops of the rolls during the last stage of rising (on baking sheet). When these came out I was very impressed with the crust as they were very crisp and hard but when I broke into the roll, WOW so soft, fluffy and chewy!!! And that was just what I was looking for! I've always wondered how to make a crispy exterior and this recipe is that! I think the whites folded into the batter has a lot to do with the texture of these rolls. Regardless this a staple recipe and I know I will make these again! So worth the time and effort.
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1 user found this review helpful

Easy and Delicious Chicken and Rice Casserole

Reviewed: Jun. 13, 2012
This is a good base recipe but unfortunately this was very bland for me. I didn't use the onion soup because I did not have it on hand. I added cheese and combined all the ingredients together to save time. Almost done through cooking I mixed the casserole and decided to taste it; was very bland. So I added more seasonings and cheese and came out much better. This recipe is a good base recipe but not something I would make again unless I tweaked it.
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