AUTUMN609 Recipe Reviews (Pg. 1) - Allrecipes.com (1530773)

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Authentic French Meringues

Reviewed: Oct. 24, 2014
I added about a third tsp of cream of tarter to help with stability, and I cut the sugar back by a third. Perfect technique description! They needed a bit longer to bake, but that could be my oven. I left them in to cool overnight, and lovely. Next time a drop of lemon extract. . .
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1 user found this review helpful

Pumpkin Crumb Cake

Reviewed: Nov. 13, 2011
Love this! I skipped the crumb topping due to reports of sogginess, so I added a cream cheese glaze instead. Pumpkin pie like but without the hassle of the crust
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4 users found this review helpful

Sparkling Punch

Reviewed: Apr. 2, 2011
Easy and a crowd pleaser. I made it for a bridal shower and it went fast. I just used the lemon slices, and threw in some black berries and marachino cherries for color. Double the recipe and it will still go fast. I did not add the sugar since I added the cherries (juice drained)
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7 users found this review helpful

Blueberry-Lemon Crumb Bars

Reviewed: Apr. 2, 2011
Good with some extra lemon zest in with the berries based on reviews, I also added an extra cup of (frozen) blueberries and some lemon juice to the crust.
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5 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jan. 13, 2011
I made this for new years, and it turned out great. I was short on time, so I just used strawberry preserves instead of making the raspberry sauce. I used oreos for the crust, so I didn't add any sugar and it was plenty sweet. Even DH liked it, and he's not a fan of white chocolate
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8 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Jan. 3, 2011
I made this on the stove instead of the slow cooker since I didn't have all day, just 2 hours. I added a link of chorizo since it needed to be used up and a bit of red pepper flakes for a kick. I used a can of diced tomatoes instead of sauce, and I simmered for an hour, then added the lentils and simmered another hour. DH ate his bowl very quickly, and normally he's not a bit soup eater. I will have to try this again in the slow cooker too.
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6 users found this review helpful

Buttermilk Rye Bread

Reviewed: Nov. 29, 2010
Best rye bread to come out of the breadmaker yet! I used 1 1/3 cups of buttermilk since I had some to use up instead of the powdered, but otherwise I followed the recipe exactly. It smelled terrific while baking. The caraway seed really punched up what I think of as rye flavor. I will try adding that to my other rye bread recipe and see if it helps
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6 users found this review helpful

Peanut Butter Pumpkin Bread

Reviewed: Nov. 1, 2010
Very good. Neither flavor dominated, which was nice, but next time I will add more spices. I doubled what was recommended, but it needed more. I eliminated one cup of sugar completely and didn't miss it at all.
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3 users found this review helpful

Roasted Chickpeas

Reviewed: Oct. 5, 2010
I used home-rehydrated chickpeas since I was cooking some up for soup. I put about 2T of olive oil, 2T Worcestershire sauce, a squirt of garlic powder from the container, about 1/2t pepper, and seasoned salt in a container, shook it up, then added about 2 cups of chickpeas, and shook it up again to coat. Baked for about 45 minutes at 350 until crunchy then sprayed with olive oil from my misto and a touch of garlic salt. Yummy. DH scarfed his down.
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6 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Aug. 8, 2010
Good bread with a great texture. I personally feel that the writen yeast amounts are too small, so I increased it to 2.25 tsp and 1 tsp salt and it almost overflowed my bread maker. My mistake, but the texture was amazing, and I'm pretty sure that the extra yeast got it there. The extra salt was to moderate yeast activity, but I guess I have some healthy yeast in the kitchen right now!
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3 users found this review helpful

Coconut Shrimp II

Reviewed: Aug. 7, 2010
I used thin sliced chicken breast instead of shrimp, and it turned out great! A little greasy, but I think that was my fault since I don't have a deep fryer and was having trouble with oil temp control. Used sweetened coconut since that was what I had at home and it "over caramelized" but when I mixed it into the batter it wasn't a problem. Can't wait to try with shrimp!
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7 users found this review helpful

Buttermilk Wheat Bread

Reviewed: Aug. 6, 2010
LOVE LOVE Love this bread! The texture is just like store bought sliced bread. I can't believe it but it was just that soft and lovely and sliced up so nice. Only reason I gave it 4 stars instead of 10 is I increased the yeast to 2.25 tsp since the written amount just doesn't seem to be enough to do the job, based on other breads I have made from this site. I also used olive oil instead of butter just cause I didn't want to dirty the container to melt the butter
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5 users found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Jul. 15, 2010
Very good. Used russets instead of new potatoes and added a bit of garlic oil cause garlic is good! Next time I will add more horseradish cause it was almost too mellow after cooking
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2 users found this review helpful

Grilled Tuna Steaks with Grape and Caper Salsa

Reviewed: Jul. 15, 2010
I only checked this recipe originally due to the strange sounding ingredients, but the reviews convinced me to try it. I subbed green grapes for red, and a little onion/garlic for the shallot. I pan seared the tuna and served with quinoa. Yummy
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5 users found this review helpful

Botercake (Butter Cake)

Reviewed: Jul. 11, 2010
Even if the Dutch lost the world cup, I sure looked good baking this cake. I added a bit more lemon zest and just used regular vanilla vs vanilla sugar. My oven is new to me (just moved) so the baking time/temp was off, but I know that was just technical, people loved this cake. And called it pie
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2 users found this review helpful

Miso Salmon

Reviewed: Jul. 3, 2010
Grilled the salmon instead of bake/broil. Instead of the salad dressing I used a generous splash of light soy, fresh ground ginger, garlic, some mirin instead of sake, a bit of rice wine vineager and a squeeze of lime. I used maybe a quarter cup of miso since it seemed like it would be too salty with more. I also used honey instead of brown sugar. Took half of the ingredients mixed for a marinade, then added the rest to sauteed onions, baby garlic, scallions, snow peas and wheat pasta as a sauce. Overall a little salty but very tasty.
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26 users found this review helpful

Ciabatta

Reviewed: Jun. 27, 2010
Really good, and I only let the sponge go 5 hours cause I just couldn't wait any longer. Mine got a little darker than I wanted but the flavor was Amazing! It is a VERY sticky dough but the oven works the magic!
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3 users found this review helpful

Fresh Herbed Halibut

Reviewed: Jun. 14, 2010
So simple and delicate. Instead of broiling (scared of my oven's broiler) I baked for about 20 minutes at 400. I added a bit of fresh ground black pepper. I used a little less salt and it was perfectly moist and tender and totally worth the impulse buy the halibut was that afternoon.
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6 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 14, 2010
Really simple and good. I added a pinch of both rosemary and oregano and used half white balsamic and half red wine vinager. I also added a pinch of sugar since the husband doesn't care for tart flavors as much as I do. Also scaled it for 10 servings since I don't have counter space for a gallon of dressing.
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2 users found this review helpful

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