NewBaker Recipe Reviews (Pg. 1) - Allrecipes.com (1557173)

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Mujaddara Arabic Lentil Rice

Reviewed: Jan. 5, 2014
I love lentils and rice. And this is pretty good with a bunch of modifications. However, it would have been very bland had I not added a bunch of ingredients. So the rating is for the recipe as written, but this can be made lots better by: * using a vegetable or chicken stock * adding the salt after the lentils are cooked, else the lentils will be tough if you add the salt earlier * adding some onions at the beginning, while the lentils are cooking * add an extra 1/2C liquid - even on my lowest simmer and with a lid on the pot, this still ran out of liquid before the lentils were cooked. When its time to add rice, also add: * extra water (you need 2 cups water for every cup of rice, so if you are going to add 3/4C rice, you should be adding 1 1/2C water, not just 3/4C water). * add 1 tsp or so of curry powder depending on how hot you like it. * add 1 tsp of garam masala (or allspice). * add 1/2 tsp ginger. At serving time: * provide greek yogurt or a raita. * provide sriracha hot pepper sauce. I didn't use the vegetable oil as it would have added a bunch of unnecessary calories.
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16 users found this review helpful

French Bread

Reviewed: Jan. 5, 2012
I gave this a 4 because I had to make several changes to make it flavorful. 1.) We are not big salt fans, but it did need extra salt. 2.) It needed a dab of sugar. 3.) It needed either butter or EVOO. I used butter. Here is what I plan to do next time: a.) 2tsps salt instead of 1.5. b.) Add 1tsp sugar - use it to proof the yeast c.) Add 1.5 tsps EVOO d.) Score the bread before the second rise instead of after. e.) Skip the egg wash. Instead, preheat oven to 500, add the bread, add 1cup water to small pan to create steam. Lower the temp to 450 and bake for 12 mins at 450 then rotate the pans and bake for another 15 to 25 mins until the bread reaches an internal temp of 200degrees. This should yield the crispy crust that we prefer at our house, without the egg wash. Note: Based on other recommendations, I also tried the accelerated version, where the bread is left to rise 10 mins, then shaped, scored, and immediately washed with a whole-egg wash, then left to its final rise. This method worked pretty well, but it resulted in too fine of a crumb, whereas I prefer more holes and a looser crumb for Frend Bread. It really needs the full first rise and the full second (shaped) rise to make that happen. The full two rises also add flavor due to the fermentation time.
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7 users found this review helpful

The Best Banana Bread

Reviewed: Nov. 29, 2011
This was my first time making banana bread, but due to this recipe, it turned out great. However, it did take 1hr 25mins to cook. That may be because I didn't measure the bananas, just used four medium to large ones so maybe that worked out to more than the 1.5C of bananas called for in the recipe, and also because I used a glass loaf pan. But the extra cooking time didn't dry it out at all. It was delicious.
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2 users found this review helpful

Baking Powder Biscuits I

Reviewed: Nov. 16, 2011
The biscuit recipe as written was okay. I made modifications which I felt were improvements both in taste and for health, but I didn't consider the mods in the rating. Here are the modifications: 1.) substituted grapeseed oil for shortening 2.) substituted whole wheat flour for white flour 3.) added a tsp of garlic 4.) added 1/4 C of cheddar cheese. 5.) Whenever I add cheddar cheese, I slightly decrease the salt since the cheese has salt - but not everyone would agree with the need to decrease the salt in that case 6.) Instead of dropping them, I divide the dough into the number of biscuits, then roll each lump of dough into a ball. Then I flatten each ball somewhat so it's similar to a biscuit shape. This results in a more uniform shape than a drop biscuit, while eliminating the need to roll them out with a rolling pin. OBSERVATIONS:. A.) Using grapeseed oil, I find the baking sheet does not need to be oiled. B.) With the whole wheat and the extra cheese, they need the full 15 minutes to cook. C.) The best part is the leftovers, which toast nicely after being split the next day. Update 2012-01-08: Tonight I ran out of whole wheat flour so I used All Purpose flour. Since they were going to be used with butter and jam, I didn't add the garlic or cheese. However, I still used the grapeseed oil. What a difference compared to shortening! They were great! Light and crispy on the outside, fluffy on the inside, and much more flavorful.
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13 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Nov. 5, 2011
This was pretty good, but needed some mods for flavor so I gave it only 4 stars. Flavor mods were addition of onions and fresh herbs (oregano, thyme, and rosemary), plus an extra can of diced tomatos in order to make an adequate amount of sauce, and 1tsp sugar to cut back the acid of the tomatoes. For dietary considerations (which did not affect the stars), we made it low carb by skipping the breading step and dropped the pasta. Also we lowered the fat by starting with only 1/8 C EVOO and sauteeing the chicken directly in the evoo along with the garlic and onions, then adding the tomatoes. We let the chicken finish cooking by simmering it in the sauce for an extra 20 minutes. Also, we used (skinless ) chicken legs on the bone to make up for the flavor we lost when we skipped the breading.
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2 users found this review helpful

Mom's Baking Powder Biscuits

Reviewed: Oct. 8, 2011
These were quick and easy. And they were very light. But I do agree with another reviewer, they don't have much flavor, except a hint of baking powder flavor. I made a half batch, with butter. If I try them again, I will try making them with shortening, since that is what the recipe calls for. If they have more flavor, I will update the review and rating since that would validate the recipe as written. As others noted, there is no way a full batch could yield 24 biscuits. With the half batch, I got only 7, and my biscuits were relatively small. Also, I agree they probably need more baking powder, as mine rose some but nothing like what is shown in the photo. But since they already have a hint of that baking powder flavor, I would be worried how they would taste with more baking powder.
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2 users found this review helpful

Garlic Chicken Stir Fry

Reviewed: Sep. 19, 2011
Too sweet, too bland, and the sweetness took away from the garlic. Next time I'll leave out the sugar and ginger, and add some chilis, but as that is basically a completely different recipe, I'm giving this a 1 star.
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3 users found this review helpful

French Bread Rolls to Die For

Reviewed: Jul. 15, 2011
These rolls were okay. Good while hot, but not to die for. They go stale very quickly - within hours. The dough is easy to work with and they do have a good crust, but they are in no way like French bread. I suspect the dough would make a very nice pizza crust, but aside from that I probably wouldn't bother to make them again.
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1 user found this review helpful

Quick Yeast Rolls

Reviewed: Jul. 2, 2011
I admit, if I hadn't read the reviews first, I wouldn't have thought these would ever amount to anything. But sure enough, they were as good as everyone said. I made only three minor adjustments. 1.) I don't like my rolls sweet, so I cut the sugar to 2 tablespoons 2.) since I use bulk yeast instead of packets, I used only two teaspoons and that was plenty, and 3.) my muffin pan had only 6 places so I didn't bother with the muffin pan. Instead, I dipped my spoon into flour then scooped a spoonful of dough, rolled the spoonful of dough in flour and then placed the ball in a 9 inch pie pan. This worked great - just like pull-apart rolls. Other than having to cook them an extra 3 minutes, everything else was the same as the recipe and they were delicious.
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1 user found this review helpful

Simple Whole Wheat Bread

Reviewed: Jun. 15, 2011
This recipe was easy and delicious. I used only about 1/2 the honey and skipped the butter topping, and we didn't miss it at all. Since this was a test run, I made exactly half the recipe. In order to test the versatility of the recipe, I used most of the dough for a loaf of bread, and the remainder I made into one dinner roll and 3 hamburger buns. All were great. Be sure to grease the pans liberally. I sprayed one pan liberally and one lightly. The rolls baked on the lightly sprayed surface were difficult to remove and were damaged in the process. But the loaf, in the liberally-sprayed pan, came out neatly after I ran a knife around the end of the loaf. This worked well as a sandwich bread. Suprisingly, it did not toast well, possibly due to the moisture that makes it a good sandwich bread. It will be interesting to see if the drier leftovers will toast better and/or make good croutons, although there are plenty of other breads for that.
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5 users found this review helpful

Steak and Spinach Salad

Reviewed: Apr. 7, 2011
Outstanding recipe. I didn't have tomato, but I added a Granny Smith apple and a bit of red onion, which I think went nicer with the the cranberries and (toasted) walnuts anyway. Jan W's Raspberry dressing from this site was perfect, so I also skipped the extra salt and paper.
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7 users found this review helpful

Dee's Roast Pork for Tacos

Reviewed: Aug. 7, 2009
This was delicious. Made it in the crockpot and varied it only slightly. The Pork Roast was 5lbs after trimming fat, so added a little extra of most of the spices. E.g., doubled the taco seasoning and garlic (but halved the chili powder - not so fond of that flavor). Was concerned it needed liquid, so added 1/4C water and to address the need for more spice, added 1/3C Pace Picante Sauce. The meat was very flavorful, as was the sauce. This would be an excellent way to make a delicious meal out of a cheap cut of meat. But be sure to trim all visible fat or you will have to skim it later. This is definitely a keeper!
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Hamburger Gravy

Reviewed: Feb. 11, 2009
This was just what I remembered as a child. I personally like it dressed up a bit, so couldn't give it any more than four stars. However, it was a great base to start with. I added onions, worcestershire (sp), garlic, and beef bullion. Served it over some leftover rice, with steamed veggies on the side, along with the Flakey Whole Wheat Biscuits, also from this site. Yum! And it's not only cheap, but it's also a fast and easy recipe, with quick clean up afterwards.
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1 user found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Feb. 9, 2009
These are great. Sometimes I make them using only whole wheat and they turn out great then too. I make enough for leftovers; I slice them up and pop them in the toaster, then cover them with sandwich fillings (e.g., deviled ham). They are also great split and put under the broiler with cheese and tomato.
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1 user found this review helpful

Best Brownies

Reviewed: Feb. 8, 2009
These brownies were definitely very good, even without the frosting, which would have made them too sweet. However, they aren't fudgey. They were somewhere between fudgey and cake-like. I did all the things everyone recommended (beat the eggs separately and fold in, stir by hand rather than using the mixer, stir the ingredients as little as possible, skip the baking powder, etc). And they were definitely good, but if you want a truly fudgey recipe, you should keep looking. If you are okay with a non-fudgey recipe, these may be just what you are looking for!
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3 users found this review helpful

Baked Pork Chops I

Reviewed: Feb. 5, 2009
I made these pork chops and really enjoyed them. Due to lack of ingredients, I made a few modifications: To extend the "gravy", I added canned Turkey gravy to the cream of mushroom soup since I didn't have golden mushroom soup as others had suggested. I also didn't have Italian bread crumbs, so I substituted a house-brand equivalent of shake-n-bake. Shaking the coating on in a bag also slightly reduced the "messiness factor" associated with prepping this recipe. I used more garlic powder than the recipe called for, and on the advice of others, I added onions because we enjoy our garlic and onions here. Also added parsley and paprika based on the comments of others, but I am not sure if I would include them next time. Or maybe I would skip just the paprika. I didn't give it 5 stars because I still prefer my pork chops grilled on the BBQ. Not only are they less fattening that way, but also they are considerably less messy to prepare. However, BBQ'ing them doesn't yield the lovely gravy that comes with this recipe.
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1 user found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Nov. 9, 2006
Have been looking for the right low-carb dressing and this is it. I didn't have any dijon mustard, but it was fine anyway. I really liked the tangy cider flavor. It was incredible on a plain green salad with feta cheese. Be sure to plan ahead and let the flavors mingle for an hour or so. Bet it will be even better after mingling overnight.
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2 users found this review helpful

Curried Chicken Salad

Reviewed: Nov. 5, 2006
This is definitely a keeper! I didn't have grapes, so substituted raisins as someone else suggested and it was superb.
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1 user found this review helpful

Ten Minute Szechuan Chicken

Reviewed: Nov. 5, 2006
This was okay - the sauce is missing something, not sure what. I added some chinese five spice blend, but maybe it needs ginger? Also, I had to reduce the soy sauce a lot as it was way too salty, even with reduced-sodium soy sauce. I will probably make it again, but will try adding some other spices.
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1 user found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Oct. 28, 2006
This was pretty good, but it would have been bland had I not taken the advice of several reviewers. I added some spices and worcestershire sauce. The mozzarella was a nice touch. I also blanched the peppers instead of boiling for 10 minutes. That worked very well - the peppers weren't too soggy and yet everything was done in 25 minutes. A good basic recipe with lots of possibilities. Could easily be given an Italian or a Mexican flair.
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1 user found this review helpful

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