AURYANE Recipe Reviews (Pg. 1) - Allrecipes.com (1500381)

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Easy Cheese and Garlic Scones

Reviewed: Dec. 27, 2006
This is a pretty good recipe, but it needed some tweaking. 2 tbps butter is WAY too little for scones--most recipes call for 6-8 tbps. I used 6. I also increased the cheese to 1 cup, and I used 1/3 each cotswold (sharp english cheddar), aged parmesan, and fotina. I tossed in 2 tbps chopped fresh rosemary, and increased the garlic to 3 cloves. With these additions, the recipe turned out perfectly...otherwise, I think it would have been too bland.
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77 users found this review helpful

Limoncello

Reviewed: Dec. 2, 2006
Great recipe! I also cut the sugar down to 2 cups (also 2.5 C of water), and I boiled lemonzest with the sugar/water mix to add a stronger lemon flavor to the whole thing. (Note: leftover lemon syrup is great for flavoring other drinks or making Italian sodas as well)
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146 users found this review helpful

Tzatziki Sauce

Reviewed: Aug. 1, 2006
I spent half a year in Greece, and this has all the ingrediants necessary for authentic tzatziki--but not quite in the right proportions. For the wateriness...make sure that you use full fat yogurt--greek yogurt (which is even creamier) if you can. This will taste awful with low or nonfat yogurt. The cucumber also MUST be strained. I usually peel and grate it over a strainer, then salt it to reduce the water content further. The recipe that I got in Greece uses a full bulb (roughly 12-15 cloves) of garlic rather than the 3 cloves called for here--and also 1/2 bunch of dill, finely chopped rather than a teaspoon. Overall, the recipe is a bit bland--but that can be easily amended
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22 users found this review helpful

Eggnog I

Reviewed: Dec. 21, 2005
Delicious! I did make a few changes. I cut out the sweetened condensed milk, and beat in 1 C of powdered sugar instead--our family doesn't like this to be too sweet. I also add in a dash of liquor--either bourbon, rum, or amaretto. We use a bit more nutmeg than what the recipe calls for. Otherwise, this is a fantastic recipe--this is what eggnog should REALLY taste like, not the icky stuff that comes pre-made.
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164 users found this review helpful

Chocolate Truffles

Reviewed: Dec. 20, 2005
This is a fairly good recipe, but it can be better. I find that the resulting truffles are too sweet. I prefer to use heavy cream (brought to a boil) instead of the sweetened condensed milk--this will give it that "melt-in-your-mouth" texture. I also use chopped Valrhona chocolates (milk or dark, depending on the flavoring) rather than chocolate chips--you want to go with the very best chocolate that you can afford, especially with gifts. Some flavor combinations to try: candied ginger (ground to a powder) and saffron, amaretto, kahlua and espresso powder, bailey's irish cream or rum, green tea (steeped in the cream during boiling time), or peach schnapps and orange zest. The possibilities are endless! I prefer to roll these in a dark chocolate coating, than topped off by a sprinkle of cocoa powder. powdered sugar or crushed nuts also work well.
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105 users found this review helpful

Wonderful Chicken Curry Salad

Reviewed: Oct. 9, 2005
This is definitely one of my favorites. I use a slightly different recipes, but it's rather close. To cut down on the fat, I use a 6 ounce carton of yogurt, and since I'm normally making 2 servings, I only use 3 skinless boneless chicken breasts and 1/2 C of SUGAR-FREE chutney. I also toss in different nuts and fruits...sometimes sunflower seeds (1/2 C) or slivered almonds, instead of the pecans, or 1/4 C raisins and 1/2 C diced apples instead of the grapes. I prefer to omit the onion. My version has about 300 calories per serving, makes 2 main dish servings.
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72 users found this review helpful

Best Brownies

Reviewed: May 31, 2005
This is a really good "basic" brownie recipe. As others have stated, it makes a good compromise between a fudgey and cake brownie (use less flour, and take away an egg white if you want it fudgier, use about 1-2 T more flour and add another egg if you want it more cake-like). The only thing I really changed is to use half brown sugar, and half white. I've made this before with a cup of chocolate chips (mix of semi-sweet, white, and milk chocolate) stirred in at the very end, and sprinkles on top just before baking. I've also tried this with a bit of orange zest and a teaspoon of orange extract...this is a recipe that can take on many variations--definitely a keeper!
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1 user found this review helpful

Tzatziki Sauce I

Reviewed: Jan. 5, 2005
A pretty good overall recipe...but after living in Athens for half a year and having this sauce at nearly every meal, I think I'm right in saying that it NEEDS DICED CUCUMBERS...about 1/2 cucumber for this serving size
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1 user found this review helpful

Creamiest Rice Pudding

Reviewed: Aug. 19, 2004
This is my favorite recipe for rice pudding. I made a few small modifications: I cut the recipe in fourth (serves 2 people this way), added 2 tablespoons of currants and 3 sliced, fresh figs about 5 minutes before the end of the cooking time (before adding in the egg mixture--I just used 1 egg white). I used 2 tablespoons of 100% maple syrup and 1/4 C splenda instead of the sugar. Finally, I served it warm instead of cooled...and it tasted delicious! As the reviewer before me mentioned, the 1:8 ration of rice and milk works perfectly. My family makes a slow-cooked rice porridge about once a week (like rice pudding, but made with water, not milk)--and we use a 1:12 ratio. It will thicken up with enough cooking over a low flame. Be patient. This is also a forgiving recipe, as long as you keep the heat low. If you cook it for a little too long, or it's too thick, just add in a little additional milk or water. If it's too watery, try cooking it longer, or cooking for a little while with the lid off.
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1 user found this review helpful

Apple Loaf

Reviewed: Aug. 19, 2004
I'm giving it 4 stars as written, but 5 with the many modifications that I made. First off, as everyone suggested, this needs about 1/4-1/2 C of either applesauce or milk (I added 1/3 C milk). It also needs spices--I added 1/2 teaspoon each cloves and cinnamon, and a dash of nutmeg. I also followed previous suggestions and upped the apples--2 large apples (about 3 cups), diced but with the peel left on. The Gala apples I used worked just fine, but perhaps Granny Smith or Rome Beauty would have been better. I used sour cream instead of butter (to cut the fat intake, but still keep it it moist and rich), and 1/4 C of honey, 1/2 C of splenda granular instead of the 1 C of sugar (we have a diabetic in the family). We're low on walnuts, so I only used a little over 1/4 C, but that was enough. Someone suggested a streudal topping. I found it easier to combine 1 tablespoon white sugar with 1 teaspoon cinnamon, and sprinkle on top of the muffins just before baking--left a nice crusty top. Finally, I baked this in 6 texas-sized muffin tins for 30 minutes...delicious!
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1 user found this review helpful

Bread Pudding II

Reviewed: Jul. 26, 2004
Yumm! I used 7 slices of a very rich buttermilk/egg bread, crusts trimmed. Like most others, I only used 3 eggs. Instead of milk, I used 1 C powdered milk with 2 cups of water (a little thicker then the normal consistency for reconsituted powdered milk). I made a this into a blueberry/ginger/fuzzy-navel concotion, adding 1 tablespoon of peach schnapps, 1 teaspoon of orange extract,1/2 t ground ginger and 1 1/2 C blueberries. It came out wonderfully--rich, creamy and smooth. I omitted the raisons and the extra butter, as the bread I used is so rich. Furthermore, I poured the mix into 6 texas size muffin pans, lightly buttered...baked for 25 minutes at 350
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Mrs. Fields Cookie Recipe II

Reviewed: Jul. 13, 2004
Yum! This was a lot of work, but very delicious--well worth the effort! I cut the recipe in half--I don't need 52 cookies My boyfriend doesn't like nuts, so I omitted them and doubled the amount of chocolate chips (cut chocolate chips by 1/2, instead of 1/4). Powderizing the oatmeal was a great idea--it lends a unique and very subtle flavor to the cookie. I made the entire process much easier by adding in the chocolate (not chocolate chips) with the oatmeal, instead of grating it by hand. I also threw in 1/4 C of almonds while powderizing the oatmeal and chocolate-the texture is subtle enough that my boyfriend didn't notice. I also added 1 teaspoon EACH of cinnamon, nutmeg, and ginger. It lends a slightly spicy taste that pairs very well with the grated chocolate. Please follow the cooking time--10 minutes for a smaller cookie, 12 minute for the larger ones. Grease the cookie sheet WELL, and wait at least 5-10 minute for the cookie to cool before removing them from the sheet--otherwise, they crumble. After they are cooled, however, they're not very crumbly, and can easily be packaged and shipped.
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27 users found this review helpful

Blueberry White Chip Muffins

Reviewed: Jun. 23, 2004
Delicious muffins! I baked them twice, both times scaled to 12 servings, which made 6 jumbo-sized muffins. I omitted the melted white chocolate each time. The first time I tried them (as is), the white chocolate chips overwhelmed the blueberries. The second time (the rating is for the second time), I used only 1/2 cup white chocolate chips, and upped the blueberries to 1 1/2 cup (almost a pint). I also added in a chopped peach with the blueberries. this was the perfect balance of fruity and chocolately flavors for me. A shortcut to the streudal topping: Cut in cold butter to the flour/sugar mix (not with the rest of the liquide ingrediants). Set aside 1/2 a cup of the sugar/flour/butter mixture before adding the liquid ingrediants to the rest. Add an additional 1-2 tablespoons of cold butter, and sprinkle on top of muffins before putting in the oven.
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2 users found this review helpful

Addictive Pumpkin Muffins

Reviewed: Jun. 17, 2004
Delicious! I made a few changes (very flexible recipe), and it still came out well. I cut the recipe in 3rd, and came out with 6 large muffins (about 5 oz each). I used only 1/2 cup sugar, but added 8 packets (equivalent of 1/3 cup) splenda, and 1/4 cup of sugar-free caramel syrap. There is a SLIGHT difference in taste for those unused to sugar subsitutes, but if you're used to them, the taste is still pretty good, and it cuts a lot of calories. I also used whole-wheat flour, which seems to compliment the pumpkin well. I didn't have cloves or ginger, so I used 1/2 teaspoon of nutmeg instead. I upped the cinnamon to 1 teaspoon (3 teaspoons in the original recipe). I also used 2 egg whites and 1 egg--turned out well. Instead of 1/3 cup of oil, I used a 6 oz can of vanilla yogurt (3/4 cup). It added a nice flavor, while still keeping it moist. Finally, I added half a cup of mini chocolate chips tossed with a few teaspoons of flour at the end--absolutely delicious!
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3 users found this review helpful

Iced Mocha Fusion Shake

Reviewed: Jun. 2, 2004
WOW! This was so amazing, and so simple. I used 3 packets of splenda instead of the sugar I also added different sugar-free syrups (macademia nut, raspberry). I used skim milk, and about 6 ice cubes in a blender...came out tasting absolutely amazing, for less than 100 calories.
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1 user found this review helpful

Spring Biscotti

Reviewed: Jun. 2, 2004
Excellent biscotti. I did make a few small changes. I cut the sugar down to 2/3 cup. I mixed the sugar with the dry ingrediants (flour, salt, baking powder), rather than the egg-butter mixture. It makes for a crisper biscotti, more delicate biscotti. I also added a touch of orange extract, zest of one lemon (instead of orange zest), and juice from 1/2 lemon with the egg-butter mix. I upped the cranberries to 3/4 cup, dropped the pistachios (didn't have enough) to 1/2 cup, added 1/2 cup of pecans to make up for the pistachios. It was delicious this way...so good same way as the original
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Easy Key Lime Pie I

Reviewed: Jan. 7, 2004
Very delicious, nice consistency (creamy, but firm enough to be cut). It was a little shallow for my pie dish, but that was easily amended by topping it with cool-whip and garnishing with lime slices. I will be serving this for simple afternoon brunch--easy and perfect for the occasion. The lime key juice I used had a recipe on the bottle that called for 3 egg yolks instead of 5. I compromised with 4.
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Quiche Lorraine I

Reviewed: Jan. 4, 2004
This is almost the exact same recipe that a friend of mine, a French exchange student, made for me. When I made it, I didn't have bacon on hand, and I cut the cheese down to 1/2 cup (also used a little asiago cheese with the swiss). I didn't bother with the crust either. In any case, it turned out well--I'm sure the original recipe would be equally as delicious
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Magic Mango Bread

Reviewed: Jul. 13, 2003
I loved this bread. I made a few changes that perhaps made it better. Instead of the oil and the butter, I used 1/2 C of sour cream, and 1/4 C of milk. Instead of the 1 1/2 C of sugar (too sweet for my taste), I cut calories by using 1/3 C honey, and 2/3 C splenda gradular (or 18 packets of sugar substite). I didn't add in any raisins, coconuts, or walnuts (my boyfriend dislikes all of them), but added one chopped nectarine with the mango (I used 2 mangoes, a little over 3 cups). Instead of the cinnamon, I decided to try using ginger (1 teaspoon)--and it turned out great! Finally, I used 6 texas-sized muffin tins instead of the loaves--they were ready in 30 minutes. For about 300 calories per 6 oz muffin (with the changes), this was amazing... For those whose bread did not rise: This uses baking soda exclusively, which requires an acid ingrediant to "activiate" it. Try using buttermilk or yogurt for some of the butter or oil, or add a teaspoon of lemon juice. I used sour cream--same idea. I had no problem with having this rise. Or, try using baking powder for some of the baking soda (I used 1 teaspoon baking powder, 1 teaspoon baking soda)
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145 users found this review helpful

Chocolate Cherry Biscotti

Reviewed: May 4, 2003
I would give these a 10 if I could. There were absolutely amazing. They were a nice compromise between the "orginial" biscotti (which had no fat other than eggs) and the buttery, cookie-like biscotti that most recipes produce. The biscotti cut well without crumbling (which was a problem with many other recipes), they puffed up perfectly, and they store nicely as well--everything you could want in a biscotti recipe! I made a few small changes: I halved the recipe, and cut back the butter by 1 tablespoon (so in the original, I would have used about 1/3 instead of 1/2 cup). I also added about 1/4 cup of toasted, flaked coconut, and I used cashews (out of almonds) instead. At the end, I melted 1/2 cup of white chocolate with a dab of butter and dipped the cooled biscotti in it. A few notes for anyone trying this recipe: I found that it might be helpful to drop the oven temperature to 250-300 after the first baking, since the outside of my biscotti was browning a little faster than it was crisping. Also, I did not grease my pan after the first baking (as suggested in the recipe), and though I had no problems with my non-stick pan, the biscotti on my other baking pan did stick a little bit. Overall, this is a great recipe, and one that I would use over and over again in the future.
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