Sereneblue Recipe Reviews (Pg. 1) - Allrecipes.com (1490784)

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Sarah's Applesauce

Reviewed: Sep. 14, 2006
I wanted to try this but didn't have all the ingredients; so I went ahead using 3 fragrant pears and 1 apple, which was all I had in the fridge and they were quite overripe too; so I reduced the water a bit due to the juiciness of the fruits. Also instead of sugar I substituted with maple syrup (grade B). I cooked this for about 30 – 35 minutes and it maintained being 'applesauce' but thicker, not so liquid-y; I think I made it sort of between applesauce & apple butter. I adore this, yummy. I used this making my reduced-fat cornbread. Thanks phatcat.
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Classic Macaroni and Cheese

Reviewed: Aug. 26, 2006
Should have halved it as this recipe made a lot - 2 huge casseroles. I love this kind of dish and, keeping in mind it's the 'drier' version i doubled the cheese & the evap milk but it was still a little dry so in the end, I made tuna gravy/sauce (Melted 8tbsps butter and sauteed 1 finely chopped onion in it & added 4 cans of flaked tuna, season w salt & quite a bit of freshly ground black pepper & cooked til all sauteed fragrantly; added 12tbsps plain flour and 2litres milk and some shredded cheese; cooked until all thickened nicely) and then mixed it up w the pasta. Gave this a try but I think I prefer the creamy sort.
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Photo by Sereneblue

Deep Dish Brownies

Reviewed: Apr. 28, 2006
Been looking for a moist chocolate cake & interested to note how some said this brownies recipe is moist, cake-like. So, I did as per recipe but since others mentioned the 'need' for a more chocolaty taste I couldn't resist trying 2 suggestions - added more cocoa (up to 1c) and melted 1/2c choc chips with the butter; I doubled the batch so baked in 9"x13" metal pan for 40 minutes. My own add-in was 1/4c milk (for 2 batches) since the batter was a bit thick; and I used brown sugar. End result: a moist choc 'cake' but, a bit too cocoa-y so next time,will reduce cocoa to 2/3c and increase choc chip to 1 1/4c per batch and will bake for 35 minutes (convection oven) since the edges started to crust, not that it's a bad thing ;) .. I served this frosted with whipped cream. Sorry I couldn't resist playing around with this recipe but it is gooood. Might be good as cupcakes 2, since the cake baked with hardly a 'dome' - makes for easy frosting. Thanks Biz. Update: after an 'overnight' stay in fridge, my 'cake' turned out so fine, mellowed cocoa/choc flavour.Love it warmed a bit in the mw oven w whipped cream.Initial taste testers who hesitated over the '2 much cocoa' has since refused 2 share w others.
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Pizza Casserole

Reviewed: Nov. 29, 2005
Slightly better than the Beef & Noodle Bake on this site only because of onion, garlic & capsicum/pepper; although both are easily adaptable to suit personal taste(s). This time, I omitted the milk since I was mixing in some bechamel (white) sauce also; added sauteed sliced mushrooms and grated carrots; mixed in some parmesan & cheedar cheese too, almost like lasagna, mmm.
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Photo by Sereneblue

Easy Granola Bars

Reviewed: Sep. 5, 2005
When my chldrn dcide 2 try granola/energy bars, chose this 1 & we r very satisfied - simple, quick,& as the author said, many variations - like white choc chips & no fruit, tho I will add them next time . Yummy bars; realised 4got d butter only after d fact, lol. That wld decrease d fat, no? ***** Aliceyn. Very useful tips everyone, thanks. Oh a tiny pinch of salt & spice(s) made the bars tastier, mmm.
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Buttermilk Pancakes II

Reviewed: Apr. 15, 2005
My 18 yr old son wanted to try making pancakes from scratch and chose this recipe, which made him beam with satisfaction. Could make batches (homemade pancake mix!) of the dry mix and add buttermilk powder to this - keep refridgerated, and use water later with the wet stuff accordingly. A touch of vanilla flavouring went well with this. Thanks, Lebury.
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Libby's® Pumpkin Cranberry Bread

Reviewed: Apr. 14, 2005
I agree with most of the reviews and suggestions - moist, yummy, fragrant; doubled batch and baked in 9"x13" pan. Sub cranberries with chopped pecans. Next time will try in muffin and loaf (medium and mini)sizes, add finely grated orange rind, increase juice decrease oil. Used brown sugar and reduced the amount by 1/2c per mix. Family wants cream cheese frosting (cream cheese whipped with enough maple syrup not to make it runny, 2/3 tbsps of icing sugar - just enough sweetness) with it too.
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Fig and Date Bread

Reviewed: Feb. 26, 2005
Love dates; and don't mind (dried) figs, read all the helpful reviews, did a double batch and baked in 9"square pan. Did as recipe except I used pecans and soft brown sugar. Gorgeous bread, wonderful fruity sweetness (glad of little sugar usage). Good warm but better after total cool down, love it plain, or with butter or whipped cream/cream cheese. Better use finer chopped/sliced fruits & nuts, makes for neater cutting, else they tend to crumble. If prefer chunky or chewy dried dates then I'd boil them for 10-15 min to soften. Adaptable recipe, sub all dates or all figs or raisins or mixed, very good. Thanks much Corwynn.
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Quick and Easy Alfredo Sauce

Reviewed: May 21, 2004
This is soooo good. I've tried some of the suggestions here: lots of fresh garlic, some zing with cayenne flakes, have tried with reduced fat milk and heavy cream too, used the sauce with pasta and veggies (serve it immediately for best yumminess as it doesn't sit very well), with grilled prawns and fish (add some lemon juice in sauce), as a dip, had it with crusty sliced bread. Excellent. Thanks Dawn.
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Angel's Old Fashioned Beef Stew

Reviewed: Apr. 14, 2004
On its own it is just ok, in fact a basic recipe which adapts quite well to various adding of personal preferences which I've noticed plenty of reviewers did, to it. I added LP sauce, mixed herbs, a bit of fresh garlic and bird eye chillies, more beef, delicate touch of tomato sauce, some fresh tomatoes, before the family deemed it good. Oh yeah, don't skimp on salt, add a bit more if you're using homemade beef broth, which I did. Not bad.
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Waffles I

Reviewed: Apr. 12, 2004
I can't tell you just how goooood this mix was, it was that gooood, lol. It's adaptable and I love the fact that you can have a batch kept ready in the fridge, though I could never do that as my children wanted a lot (3x) that my waffle iron busted, lol! I only use self rising with scant 3/4 tbls baking powder and also with buttermilk and half melted butter and 1/2 oil .. my family went gaga over these, easy, fluffy, moist, tasty and crispy yet soft. Excellent.
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Emma's Belgian Waffles

Reviewed: Apr. 12, 2004
Gave this a 4 as it is quite good, when you have time or need to make a do ahead batch, but not when your family want waffles within the half hour. I forgot to warm the milk (why?) and the waffles still turned out right and delicious. I also doubled the vanilla flavour, as the beaten egg whites folded in last made them 'egg-ier'. This is good when you have time to wait around.
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Chocolate Brunch Waffles

Reviewed: Apr. 12, 2004
MMMMMMM! These are sooooo good, like brownies ... I use self rising flour + 3/4 tbls scant baking powder and buttermilk; and added (personal pref) mini chocolate chips to batter; 1st time I made 1 batch but 2nd time I had to make double the batch, my family love having it plain (as I do) or with whipped cream and/or icecream. Oh I lessened the flour a bit to avoid dryness (it worked), and let the mixture sit awhile (15 minutes or more if you can stand it) to thicken. *19th Apr. 04: Changing this to 5 stars, the taste is sooo exquisite and when my waffle iron went on the blink, made the rest into pancakes/pikelets, and those were great too.
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Easy Biscuit Mixture

Reviewed: Apr. 6, 2004
We make quick breads regularly - waffles, biscuits and any recipes that call for baking mix, and knowing how to make this mix is very practical, and better than any commercial ones; I also add 1 cup buttermilk powder and mix it all together. I've made half a mix, using butter (they don't last as long though) oh boy .. yum. Thanks Janet; and I especially love it when I get to know a fave recipe's nutritional info. Good one.
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Southern Living magazine's Breakfast Casserole

Reviewed: Apr. 1, 2004
Used focaccia (this site) & also evaporated milk (1/2 n 1/2). Added more cheese; used the W sauce, & the focaccia had all the spices, salt and herbs. Mixed all the ingredients together (after the halal topside mince was browned with chopped onions and the heat from this worked well with the cubes of bread broken up) and spread patted them into the pan and sprinkled more cheese on top. Worried about no rest time (immediately baked), amount of bread (used 3/4 focaccia) or watery, but it turned up tasty, firm yet moist. Thanks for the tips, helped a lot. 4 stars because it is an adaptable recipe.
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Focaccia Bread

Reviewed: Mar. 29, 2004
Thanks to all the reviews, here's what I got as my focaccia. Added fresh pounded garlic, no thyme but rosemary and upped the rest of herbs and spices, also sprinkles of hot chilli powder, together with a handful each of fresh grated parmesan and 3 cheese mix - all into the dough. Used olive oil in dough too. First rise 30 minutes, punch down and spread dough in 15x10 pan, rest another 10 minutes, then finger poked holes and brush olive oil and spread some coarse salt and a bit more rosemary on top. Easy, moist, crusty, yet slightly chewy cheesy tasty saltish bread; hubby gonna dunk in olive oil and also have it with creamy mushroom soup. Such a good recipe with loads of possibilities. Thanks much Terri, good one.
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Carrot Cake III

Reviewed: Mar. 22, 2004
Tried with oil and applesauce, good healthwise and soft too, but overall the one with all oil had tremendous ovation. It is soo good, simply made and delish. Used self raising flour + 1 tsp baking powder and 3/4 brown sugar and the rest white; doubled the cinnamon and more vanilla, too. The frosting however is too sweet for me so I used 16oz cream cheese (room temperature), 2Tbs. butter, 2Tbs icing sugar and just add enough maple syrup (log cabin butter flavoured) - whipped thoroughly and it is so fluffy and thick, no lumps. Suggestions: Do try adding a bit of nutmeg powder too, or chopped crystallized ginger, or golden raisins, for a change. Thanks Tammy for posting it here. Real beauty. Love it.
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Baked Custard

Reviewed: Mar. 19, 2004
I have this down in my family's faves; simply luscious. Don't skimp on the sugar and salt as it detracts the egginess quite well, and add more of the vanilla, which complements it too. Sometimes I use soft brown sugar, which gives the custard a delicate caramel taste. Don't beat but stir carefully, when mixing, to avoid bubbles appearing on the surface. Depending on the size of your dish(es) and temperature of your oven, the timing is best looked at from 25 minutes onwards. Hope this helps; give it a try, do. Delectable.
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Creamy Rice Pudding

Reviewed: Mar. 18, 2004
Oh, this is wonderful, had it for dinner - creamy, filling and comforting. Like the Kesari Pudding which I adore (using semolina) and similar to farina pudding, I did this the same way. I doubled the batch; melted the butter in the pot and adding about 1/3 cup chopped pecans (no raisins at hand) until fragrant and then covering the rice with it b4 doing the rest as per recipe. I used evaporated milk (not condensed), jasmine rice, dashes of nutmeg and cinnamon and also brown sugar; such a comfort food. Thanks very much Erica. Luscious. Oh, and the reviews helped much too, thanks all.
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Urban Legend Cookies II

Reviewed: Mar. 17, 2004
Mrs Field's, Neiman Marcus', Urban Legend .. these cookies taste very good for a hoax recipe. First got it but unnamed, from a local aussie paper more than 10 years ago, then discovered it's got a name (1st or 2nd name above) last 4 years or so via the Net. Recently here (malaysia), it's making its rounds again but under yet another name - Famous Amos, lol. No matter what name it goes around with, this chocolate oatmeal chip cookie deserves a try; so go on, you might just come to love it, especially if you love oats, with nuts and chocolate. This makes a lot; I make them smaller and halve the recipe sometimes too. Thanks for sharing it here Holly, I now know the calories and fat content of these cookies.
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