Sereneblue Recipe Reviews (Pg. 2) - Allrecipes.com (1490784)

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Braised Lamb Shank with Vegetables

Reviewed: Mar. 8, 2004
This is something very much like what I've had, can be a bit like scotch broth if omit some of the ingredients around too. This is simply easy and tasty, though I do saute the onions first; do add lots of freshly ground black/other pepper whilst cooking - adds body, thus it won't be bland. Love it just this way (with the black pepper) with bread to soak it the gravy, or one can alway play around with such a good base recipe like this to suit personal preferences.
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13 users found this review helpful

Beef and Noodle Bake

Reviewed: Mar. 7, 2004
Smiled coming across this - brings back memories; similar to what my husband introduced to me almost 19 years ago (he used spaghetti & homemade sauce and parmesan + cheddar), the year we got married. Quick and easy; sometimes change it by using what is at hand - other sauces (alfredo/mushroom/bechamel) and chicken/tuna/sausages, various pastas and cheeses. Good base recipe when you need a quick meal.
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2 users found this review helpful

Butter Crescents

Reviewed: Mar. 6, 2004
Decisions ... decisions; between this and Golden Crescent Rolls* as they are both so similar, I had a time of it trying to choose, lol. Ok, used this recipe and followed only #3 instruction from the other (GCR*). Doubled batch and got about 40 rolls (huge if 12 only per recipe); larger circles of dough and cut smaller wedges. Tried baking them in jumbo-sized muffin pan (12 cups - stand the ready crescent rolls on one end in and push it down from the other end) and they looked like cinnamon rolls. I also buttered the rounds before crescent-ing them and again, hot out the oven. Now, that's butter crescents, lol. Also tried making (halal) sausage rolls and that worked too. Soft, tasty, (don't skimp on the salt unless using salted butter) and oh so bakery-pretty. Very versatile and wonderful dough, love it. Thanks Rita. Thanks reviewers (esp. the tip about the oven's temp). Hope this is helpful.
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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 5, 2004
I tried this one first before I found the other (Whipped Cream Frosting by Tom Parker - same guy??) which is the same as this and read reviews from both. I concur with most, this is the best frosting; I love cream cheese frosting and I love freshly whipped cream and together it is oh! so mmm. Hits you right there, deliciously. Goes with everything and keeps well too, Though I love having sneaky spoonfuls of it dipped lightly in homemade caramel sauce, of course a cake could be frosted just that way too, and more. Did I say this is good? ;) Good one. Thanks, to both Toms and all.
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Black Chocolate Cake

Reviewed: Mar. 1, 2004
Did 1/2 batch extra - like a thicker cake; used 2 1/2 cups brown sugar (packed), self raising flour and butter instead of shortening. Will try other tips given here too, next time. I like that it is made with ease and speed; and sprinkled mini choc chips on the hot cake fresh from oven and let sit in the cooling oven 5 minutes, then spread the melting choc quickly and evenly ... tada ... instant frosting; which is good for 'I wanna chocolate cake now' mood, but I think it has better possibilities, preferably decorated with ganache (cream and chocolate melted together in mwo), whipped cream and raspberries/strawberries in round layers, or serve warm with vanilla icecream; or cover whole cake with freshly whipped cream and chocolate shavings on top or broken bits of toffee .. or ... layered with jam and chocolate frosting ... ooohhh
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1 user found this review helpful

Brown Sugar Sauce

Reviewed: Feb. 29, 2004
Omitted brandy; with the presence of flour, it is like a butterscotch pudding. Added a bit more cream or milk to serve as sauce. Will use my own caramel sauce, but it's good pudding, *wink*. Thanks anyway.
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3 users found this review helpful

Easy Oatmeal Muffins

Reviewed: Feb. 29, 2004
Truly sceptical to try, due to my previous attempts at oatmeal muffins, but after due consideration to the suggestions here, (thanks all) they turned out soooo good; light, not too sweet, easy to make and tasty too. Added mini white choc chips, used brown sugar and got 24 mini muffins and 1 mini loaf (reduced time and temp); rest as is per recipe, mmmmm. Will try other tips next time. Good one.
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Toffee Bar Coffee Cake

Reviewed: Feb. 24, 2004
Thank you V, for sharing this recipe; one of the faves. I used buttermilk (tender) and pecans instead, and increased butter to 8 tbs (1 stick = 125g); made my own toffee choc bar. Added more vanilla flavour. I've even made this with less nuts and toffee which went into the mix instead of as streusel topping, yum yum. Oh and only 1 cup scant brown sugar, with the toffee it is just enough sweetness. This is for those who likes lots of buttery nutty tasty cake.
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Creamy White Layers

Reviewed: Feb. 24, 2004
This cake is soo good; tender and tasty. As per the author's suggestion (goes well with anything!): 3 extra tbs of cream due to my adding cocoa powder and coffee granules as I wanted to surprise my daughter who is a mocha and tiramisu lover; I used these layers with Tiramisu (this site by Suzanne) - simple, delectably matched, rich and creamy. I can't wait to try the recipe as is (cream and strawbs). Oh, I used self raising flour and scant 1/2 tsp baking powder. Thanks for sharing, Veruschka.
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2 users found this review helpful

Tiramisu

Reviewed: Feb. 24, 2004
The simplicity of this recipe encouraged me to try it and wow .. so rich and creamy; it made a lot too. Used 1 mascarpone cheese, and 1 cream cheese. Increased (granulated) sugar to 3/4 cup. I baked and used Creamy White Layers (this site) instead of bought cake ...mmm. Increased instant coffee granules instead of liqueur - delicately scrumptious. I like this eggless tiramisu very much. Thanks Suzanne.
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11 users found this review helpful

Seafood Lasagna I

Reviewed: Feb. 16, 2004
Sounded bland, so I sautéed some garlic and added chopped large prawns to it, sprinkled ground ginger powder in and when opaque, put aside. Sautéed 1 medium onion (chopped) until soft, added crabmeat, added the juice from the cooling sautéed prawns, and put aside. Sautéed garlic with some sliced mushrooms. Used a bit of oil with all, salt to taste in some, keeping in mind of the cheese later. Made extra white sauce; sprinkled dashes of nutmeg, ground pepper and hot chilli powder in it, and spread between all layers, in regards to some comments of it being quite dry. Chopped some fresh tomatoes and sprinkled between middle layers and on top. Looked fabulous with tomatoes peeking out melted cheese and sauce, and was done in about 50 minutes 180C, scrumptious! Good base recipe, love it. Thanks Jeanette.
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Tasty Buns

Reviewed: Feb. 16, 2004
Produces lots (16 med-sized) of delicious soft buns easily in a short time (~ 1 hr), which satisfied my in-house critics (5 of them) from ages 39 to 10. I love making bread from scratch, and this is the first yeast bread I've tried, that didn't need kneading, WOW. Apprehensive but did as per recipe, used all milk (as per reviews, thank you. Will try with melted butter next time, instead of oil. Thank you Charlene - excellent recipe. 5/3/04: Tried with butter and 1/2 cup wholemeal flour - still good but firmer, husband ok with it, but I think I prefer it like the original with all milk, as do the children. Updated - 24/11/07: Have made sticky pecan caramel rolls and many variations of dried fruit and nuts and/or chocolate buns with this recipe - always a winner. Fave combos: crystallised ginger, pineapple, apricots, almonds/pecans - all chopped coarsely, + mini choc and white choc chips. Or, dried cranberries, orange rind, almonds or pecans and mini white chocolate chips. One of the best recipe finds here.
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8 users found this review helpful

Cream of Mushroom Soup I

Reviewed: Feb. 12, 2004
I had about 7-8 cups mushrooms, 1/2 chopped and 1/2 sliced, so I increased about 2 1/2 batch of the other stuff; used cream and milk both, sauteed the onion (3/4 cup) (and added 1 tbsp of pounded garlic) until softly fragrant, added the 'shrooms for about 5 minutes and then the broth, simmered 15 minutes. In separate pot, did the 'roux', added the dairy (need more of either water or milk - too thick for me) and when smooth, added the 'shrooms mixture to it. Forgot the thyme in my anticipation, omitted sherry, added freshly ground black pepper to taste during cooking, and as you can see, I did some of the tips given, thanks Karena and all. Didn't do any puree of anything at all. Had about 15 decent sized servings. Definitely better than campbell's, and this is a campbell soup house. Good good one.
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Pecan Sour Cream Pound Cake

Reviewed: Jan. 29, 2004
Well! The original recipe is wonderful, and very adaptable; this a.m I used 2 cups of brown sugar instead of 3 white (most recipes use so much sugar), 1 cup finely chopped pecans as suggested by author, (minus 1 cup flour) and didn't want to use the frosting but still wanted a special cake so just before the batter went into the oven, I plopped teaspoonfuls of raspberry jam (2 tbls total amount - just right sweetness) all over and swirled evenly with a light hand - lovely. I can tell you this cake can be prepared up to this stage (cover in foil over pan) and kept safely in fridge because that was what I had to do as my oven went bust on me - never got hot. I remembered reading this tip somewhere and I've never thought cakes can be done like this ... wouldn't it go weird??? but voila I managed to get it to an oven (don't ask) this p.m and mmmmmm ... exquisite! I love this recipe, it is soo good as it is - moist and soft and scrumptious. I might try mini choc chips and jam, or caramel or ... endless possibilities. I used the 9 x 13 inch pan as I thought the batter was too much for my bundt pan. I've also used self-raising flour with 1/3 tsp baking powder, and halal heavy cream soured with 1 1/2 tbls lemon juice (couldn't get sour cream). I am very happy I found this recipe; thanks much, Carole. Good one.
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Baked Teriyaki Chicken

Reviewed: Jan. 28, 2004
I love the fact that I can now have teriyaki sauce, homemade, hence the 4 stars. I made this with cut up wings and drumsticks, which I marinated overnight in the fridge. I used fresh garlic and ginger, which I pounded. After trying this dish baked, which is ok, I tried it again, but this time grilled (and basted with fresh lemongrass 'brush' dipped in oil/melted butter at intervals), which makes the chicken yummier, aromatic and crisply glazed, mmmmm. A very good blend of ingredients. Had them with fried rice and bird eye chillies (for zing). Good one.
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Fabulous French Loaves

Reviewed: Jan. 27, 2004
Even better than Blue Ribbon White Bread (this site) and I like that one, nevertheless a good variety. Kneaded as usual (no spoon). First time I tried this, it was quite dense and slightly salty and didn't like the egg white wash, so this time around I added an extra pack of yeast and reduced salt to 3/4 tbls, didn't bother with the 'wash' and seeds; used soft brown sugar instead, and buttered the tops of the loaves hot out of the oven. I used instant yeast which you add straight to the flour; the 2 cups water has the same warmth as the 1/2 cup. Ended up with 2 scrumptious, butter softened yet crusty loaves with a tender and less dense but still a heft to them; good bread. Thanks to all, for sharing useful tips. 12/2/04: Changing from 4 to 5 stars. Successfully baked wholemeal loaves too, using half plain and half wholemeal flours. Excellent.
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Restaurant-Style Hashbrown Casserole

Reviewed: Jan. 23, 2004
Something similar to what my family's fave is; and we use almost thawed hash browns - broken up, and chicken mushroom soup . But this recipe here is a wee bit salty and greasy, so no butter but 1 cup sour cream. No salt, as we use up to 3 cups cheese. 1/4 cup onions. And never forget the crushed cornflakes topping mixed with a bit of melted butter, (like maggie macguire's and mrs mc's), adds a lovely crunch to it, mmmmm. Has possibilities. NOT for the diet conscious.
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3 users found this review helpful

Cream Puff Shells

Reviewed: Jan. 19, 2004
This is the closest to a recipe I've been using; butter though, instead of shortening, and 1tsp. sugar (included when boiling with water etc). Usually the larger puff shells tend to have a bit of uncooked dough, like LouLou's trick, just scoop them out. I usually make mine either tiny or medium sized ones. With these sizes, I do a tiny hole (with a skewer) underneath them and pipe whipped cream (plain or flavoured - chocolate/coffee/butterscotch) with the small nozzle tip - a source of fascination with children, who can't figure out how the cream got in the puffy shells, lol. Made a croquembouche (cream puff pyramid) 2x too; once with chocolate sauce .. and once with toffee/caramel (love it), and spun sugar decorating it (Use two forks held side by side, and dip the ends into caramel. Hold the forks from a height, and wave the caramel back and forth over the croquembouche, allowing the strands to fall in long, thin threads around it. Wrap any stray strands up and around the croquembouche. Slightly messy work but fun). Serve them plain with powdered sugar sprinkled on them, or make eclairs with this dough. Tres magnifique! Endless possibilities from this simply pastry dough. Thanks for sharing your whipped cream cream cheese filling Hartini, sounds delectable and 'firmer' than plain whipped cream, will try it next time. Good one.
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4 users found this review helpful

Blue Ribbon White Bread

Reviewed: Jan. 13, 2004
Made this yesterday except I reduced the salt by 1/2 tsp and doubled the yeast (both recommended tips here, thank you). Don't like shortening, used melted butter. 1/2 dough as is; the other I spread cinnamon and butter (forgot the sugar part, yikes) before rolling up tight and into the pan. Family loved both and had them straight from the oven with butter, and camembert. Made cheese toasts (plain loaf,thickly sliced) served with corned beef hash for breakfast ... mmm. Quite dense if not for the increased yeast, but that's ok too, if you like dense bread. Good basic bread, with lots of possibilities. Thanks Kristin.
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7 users found this review helpful

Butterscotch Brownies II

Reviewed: Jan. 7, 2004
Surprised I found this here, first was in early 90's from some cookbook; and since then a firm favourite with everyone who'd tried it. The other surprise was I never knew about the frosting part, lol. Nevertheless, the brownies have been good unfrosted, and warm from oven. I reduced the sugar by 1/2 cup. I've used pecans at times, and added some mini choc chips to the batter other times too. Yum.
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5 users found this review helpful

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