leanergourmet Recipe Reviews (Pg. 1) - Allrecipes.com (16172798)

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Parmesan Baskets

Reviewed: Oct. 9, 2010
Another great way to serve parmesan. Try grating on top red and green peppercorns - not too fine, not too coarse - just before baking the parmesan. The flavors blend very well and they look like freckles. I make mine tiny - 1 inch - when I want to serve them flat for scooping vegetable dips like eggplant caviar. Raw sesame seeds sprinkled before baking blend very well too. Don't use toasted sesame - it will burn and will affect the taste. Thanks for posting the basket version. I had never thought of it.
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18 users found this review helpful

Deep Dark Old Recipe Bran Muffins

Reviewed: Oct. 27, 2010
These turned out great! Being on the healthy and frugal side here is the substitution I made instead of using white sugar and molases: I had in the fridge some "fiber bomb"* (I'll post recipe right away) which is dried fruit simmered in plain water until they turn syrupy. I measured the fruit syrup to 3/4 cup and chopped 1/2 cup of the fruit right on the dry ingredients and tossed (or they would drop to the bottoms of the muffins during baking). Healthfully fruity and moistly dark.
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12 users found this review helpful

Banana Oat Muffins

Reviewed: Jan. 14, 2011
Excellent! I made these yesterday between getting up and getting kids ready for school. Did not want to waste milk, so I used 1.5% milkfat fermented milk (like liquid yogurt - no buttermilk where I live). I used a full cup and ended with a runny batter, which I saved using 3 tbsp all bran cereal. The result: extremely light and delicate muffins, full of flavor and aroma! Great recipe!
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18 users found this review helpful
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Apple Carrot Muffins

Reviewed: Feb. 17, 2011
Yummy-licious! I just baked a batch and my kitchen smells wonderfully! Hubby already had two with his Earl Grey tea. My modifications: subed the flour and baking powder for equal amount of self raising whole wheat. Added 2 tbsp ground flaxseed and doubled the cinnamon. They came out moist, fragrant and light. A keeper!
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4 users found this review helpful

Creamy Vanilla Frozen Yogurt

Reviewed: Jul. 22, 2011
I have the benefit of living currently in Greece where "fresh greek yogurt" is available in endless varieties: full fat, 2%, non-fat, skinless, with skin, flavored or not ... you name it! Please do not strain your yogurt; you lose all the prebiotic cultures that are soo good for your health! To overcome the "rock-solid" effect the day after you freeze your desert try either of the two: 1. disolve 1 tsp unflavored gelatin in 1 tbsp water and 1 tbsp lemon juice, and stir in before you freeze, or 2. (provided you don't serve it to kids) stir in your mix a good shot of vodka or favorite "sweet liquor" like peach schnapps, kalhua (coffee) or baileys. The alcohol keeps it from freezing to a rock. Great - simple recipe! Will keep churning!
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132 users found this review helpful

Boiled Bagels

Reviewed: Oct. 22, 2011
Great recipe! My hubby just got back from NY c-raving for the bagels he had every single morning for three weeks he spent there - and asked for more! Couldn't find my old recipe, used this one and produced 8 oversized, chewy on the inside, golden crispy on the outside REAL bagels! Used sesame on 3, poppy seeds on 3 and 2 plain with coarse salt on top. - We live in Europe now, so the metric eq. for yeast to flour was: for 500 grs flour (4.5 cups) used one sachet (27 gr) dried yeast. Worked out great. A keeper!
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3 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Jan. 21, 2012
I just made this yesterday - finally! - and the family is still raving about it. Nicely cooked on the outside, juicy and tender on the inside. Since we longed the "italian-roast-beef" flavor we used to have in our favourite deli back home, I went ahead and added powdered garlic and oregano. De-li-ci-ous!!! I had been looking all over the web for the cooking method that produces this very texture and it was here all along. Thank you for posting!
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2 users found this review helpful

Mom's Raisin Oatmeal Cookies

Reviewed: Mar. 9, 2012
Definitely 5 stars for me since we are all watching our calories in the family. Very easy to put together, slipped right off the baking sheets and had just the right crunch on the outside, moist and fragrant on the inside. My - forced - alterations (just using up all my nearly empty supply jars): 1/3 cup veg. oil 1/3 cup packed brown sugar 1/3 cup unsweetened apple sauce 1 cup a.p. flour and 1/2 whole wheat looking for a tin to hide them or they'll disapear before the day is over. Great recipe! thanks for posting!
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2 users found this review helpful

No Knead Beer Bread

Reviewed: Feb. 2, 2014
Excellent bread! My tweaks: 2 cups all purpose flour, 1/2 cup wheat germ, 1 cup stoneground whole wheat flour and 1 cup bread (strong) flour. Made a great looking - and large - atrisan loaf. No beer smell. Nice texture. Could have used a 1/2 tsp more salt to balance the sweetness produced by the ale.
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2 users found this review helpful

 
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