Brooke Recipe Reviews (Pg. 1) - Allrecipes.com (14341770)

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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 5, 2014
This is my go-to recipe for cornbread! On cold winter days, I turn to this cornbread recipe along with the Creamy White Chicken Chili on this site. When I begin to preheat my oven, I put the butter in the baking pan and allow the butter to melt. Once it has melted, I follow the instructions as written. It really helps to only use the baking pan as the only dish. Also, I never have buttermilk on hand. So I put 1 tbls of lemon juice in my 1 cup measurer and add milk up to the 1 cup line. This works as a fabulous substitute. Thanks for adding!!
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Butternut Squash and Cranberry Couscous

Reviewed: Jan. 5, 2014
This was a great dish! Adding finely chopped shallots gave it more flavor.
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Broiled Tilapia Parmesan

Reviewed: Jan. 1, 2014
This is a regular recipe in my house. I always use fresh basil (about 4-5 leaves) and as many suggested I decrease the butter by half. Super delicious!
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How to Make Cronuts, Part II

Reviewed: Jan. 1, 2014
I used the primary version listed. 2 minutes was a bit long for these delicate delights. 1 - 1.5 minutes worked well for my cronuts. I used the amount of milk listed and noticed the glaze was a bit dry so I added 2 squirts of a lemon. This gave the glaze a great flavor. Overall, this was a great and well written recipe. I really enjoyed making and eating the cronuts! Thanks Chef John!
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How to Make Cronuts, Part I

Reviewed: Jan. 1, 2014
This recipe was time consuming but the steps were pretty simple. I had to add more liquid after adding the flour. If I made this again, I'd only use 3 cups of flour. Otherwise, I'd follow all of the steps as stated.
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