DIANAFUHRMANN Recipe Reviews (Pg. 1) - Allrecipes.com (1417662)

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Angel Biscuits II

Reviewed: Jun. 21, 2009
Although these were not what I was specifically looking for, these turned out fluffy and tender. Not heavy at all. The dough will be a bit soft and sticky to work with, but not terrible to work with by any means. I omitted 1/2 cup flour and used that plus about 1/4 cup extra on my surface for kneading so I would not get a dough that was too stiff. (I did not knead all of it into the dough though, just enough to make it easy to handle.) I opted for half salted butter and half shortening in the recipe. I rolled the dough out and squared it up and then used a pizza cutter to cut into squares. (I think squares taste the same as circles but are much faster, lol) I brushed the tops with melted butter and then let them rise per the directions. I baked them on parchment on a brownie sheet. The timing was just right for my oven and elevation. I really enjoyed these and so did my family. For some reason the guests were not finishing them? Are biscuit people like brownie and chocolate chip cookie people? Just one particular one is what they want? Our kids really enjoy exploring new flavors and foods so maybe I am just lucky for that. Definitely worth trying. The four stars is because they were not received well by the guests. A five star recipe is when the guests leave the table with the plates cleaned and wanting more. Thanks for the recipe, will keep it in my recipe box for when I want this type of fluffy biscuit.
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Raspberry Chocolate Supremes

Reviewed: Jun. 14, 2009
I used whipping cream to make a ganache instead of using the shortening because, well, shortening and chocolate do not belong together. BUT, raspberry and dark chocolate DO DO DO!!! Yum. Faint. One of my absolute favorite flavor combinations. And I topped with a couple of fresh raspberries on my piece. Thanks for the fabulous recipe! Now,off to the treadmill......
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Baked Kale Chips

Reviewed: Mar. 13, 2009
Excellent recipe. And a great inspiration for many, many variations. My main variation (other than flavor) is to not bake them. Instead, I put them in a dehydrator. Takes a bit longer but never, never, EVER burnt. Temp does not matter. The lower the temp the longer it takes. I do mine at about 115 degrees and walk away to do something else, but if you are not that patient set the temp higher. I love that I can get a potatoe chip crunch without having all the guilt.
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Stuffed Chicken Valentino

Reviewed: Feb. 15, 2009
I am rating the technique of this recipe. It really worked well and even a novice can do it. I was searching for ideas to do a stuffed chicken breast to use what I had on hand for leftovers. I butterflied the breasts and then released my frustration on them with a mallet until they were the desired thickness. Then I marinated them for a couple of hours to give them more flavor and moisture. Patted them dry and seasoned and filled them. The filling I used was leftovers from a veggie fajita I ordered the previous night at a Mexican place. Roasted veggies: onions, garlic, peppers, mushrooms, and wilted fresh spinach. I sprinkled the veggie layer with about a tablespoon of feta and rolled up. Placed on a pan and set in my pre-heated (set to broil) toaster oven. Just before removing (after they were browned) I topped with more cheeses and fresh herbs. 20 minutes later we were feasting. 2 quick and easy stuffed chicken breasts that are fairly healthy AND I got to use up my leftovers. This technique is quick and easy and sooooo versatile - you can fill with anything you love. Next time I am going to try the actual ingredients in the recipe. Do try this recipe even if you do need to modify it based on what you have on hand. Thanks for the last minute save! Yum!
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Awesome Honey Pecan Pork Chops

Reviewed: Jun. 21, 2008
Family loved this - even my 10 year old. I used seasoned dried bread crumbs instead of flour (was out of flour! gasp! only had bread flour on hand and did not want to use that)Also used almonds instead of pecans but both have a lovely flavor when roasted. The almonds were good but pecans would have more flavor and roasted sweetness. I did toast them before using. Will be sure to buy some pecans to try again. I used thick cut pork loin chops that I had in the freezer. They stayed juicy and tender. Fantastic as is but will play with the flavors more next time for fun. They did not have a strong flavor, so we drizzled extra honey over at the dinner table when served. With the carmelized honey and dried bread crumbs/flour it does get quite dark brown while cooking. Just cut into the meat to see if it is done, do not rely on the exterior color. The outside was a bit crispy and dark around the edges and was fantastic that way. Thanks for a great recipe!
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Cinnamon Raisin Bread I

Reviewed: Jan. 23, 2008
Excellent recipe. Kim-marie, a bit of help for you if you try again.... you do not need to heat the milk. Just warm it a bit so that it is a little warm, this will help the yeast to "grow" (that is the foam you will see on top of the milk - growing yeast and it will smell very yeasty as well) , if you get it to hot you will kill the yeast and end up with that funky dough ball at the bottom of the bowl. (You may be able to find temp instructions with the packet as yeasts are not all identical...but as a general rule, you will be safe at just barely warm.) Just get it finger warm. Also, when you are adding warm liquids to yeast bread recipes it does help things to rise a bit faster but be aware that the warmer the dough is while kneading it the more flour it will "take on". It will be stickier and you will be tempted to add more and more flour. Be careful not to add too much flour or you will end up with dry/tuff end result. I like to leave a little of the flour out of the recipe and add it back in during the kneading and/or work with cooler dough. With some tricky doughs that are tender I even skip the bench flour altogether and spray the surface with butter flavored spray and my hands too. Someone mentioned hard, reddish crust, this can happen when the dough rises to long. The extra sugars from the proofing can cause this. Try baking it a bit sooner and see if that helps any. Hope this helps you some. I remember the first loaf I ever made....I think they are still
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