Fish'n'chick Recipe Reviews (Pg. 1) - Allrecipes.com (16419902)

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Easy Pavlova

Reviewed: Dec. 1, 2010
A couple of things are missing from this recipe, I like recipes to include ALL instructions. 1) When folding in the Vanilla, Cornstatch and lemon juice -- it should be blended together first!! She didn't mention this... The first attempt I added them one at a time, and the cornstartch created lumps in the egg whites, and all the folding deflated the whites slightly and had to start again. 2)She doesn't mention that you must only add the toppings of fruit, cusard, or whipped cream moments before serving!! I had a feeling this would be the case, but since I had never made it before, and it was not warned against, I added the toppings about 20mins before serving and lost all the crispness of the egg white -- except for just along the edge. Not the same effect at all. I felt like that should have been mentioned. I agree with a lot of other comments that it was too sweet. I only added a cup of sugar to the egg whites, and added an additional egg white.. and it was still pretty sweet. I am guessing cream of tarter could replace half-a-cup of sugar next time. All in all, not the best recipe on here for Pavlova, but if you add my instruciton, it would come out better then mine did...
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45 users found this review helpful

Emily's Famous Tiramisu

Reviewed: Mar. 1, 2011
I've made this Tiramisu a number of times -- it's great. The first time I made the Lady Fingers as discribed, and they came out perfectly. However, they were a lot of messy work for what they are. From then on, I decided to use a vanilla cake mix, subsituting half the liquid with Ameretto Liqour. Then I cut the cake into full layers and followed the recipe to the letter... I've also played with using Ameretto in the filling as well -- vrs Rum. Very nice. It's always been a total hit at dinner parties, not overly sweetm creamy and light. The longer it sits the better it seems to get which is perfect when throwing a party -- I make it the day before or in the morning... I even turned it into a birthday cake a few times... but digging a well in the layer cake for the filling, and going a little lighter on the syrop -- Boiled frosting all over... Yummy!
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4 users found this review helpful

Coconut Shrimp I

Reviewed: Dec. 1, 2010
Great recipe, for the most part. I had large shrimp, and they were still raw after cooking them to the instruction in this recipe, so I reduced the temp by 50 degrees and this worked perfectly. Or you should butterffly them... she didn't mention this in the recipe the size of the shrimp she used. I made a couple of changes, after testing a shimp each time -- one was the temp change. Another, I used sweetened cocnut, to me it was much better, deeper flavour. To me coconut shrimp should be sweet. As well, I sprinkled the battered shimp with Cayenne Pepper which made a huge difference in bringing out the sweetness of the coconut and adding a little heat before dipping. The dip she suggests was my guests' least favorite.. I made two others, one with katchup, horse raddish, and hot sauce, and another with marmalade, honey and hot sauce, both of those bowls were scraped to the bottom...
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4 users found this review helpful

White Almond Wedding Cake

Reviewed: Sep. 29, 2011
Great cake, not too sweet. Dense, and moist. Only note to offer is that it remains very light through baking, so over did the first batch a bit, because the top never really browned. But once I realized this, it was a great cake!
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3 users found this review helpful

Rolled Fondant

Reviewed: Dec. 1, 2010
This is the winner on here for Fondant recipes. The Glycerin was hard to come by, I went to a wine shop in the end, but it made it much smoother, and pliable -- so I would suggest it. I made it three times without, and still found it workable, it just had a tendancy to split and crack without the Glycernin. Given the outragious price of prepared fondant, this is a very good option!
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Feb. 28, 2012
Very nice cookie. I froze the extra batter in a roll to have a quick option for later. I also halved the Baking Soda because I don't like the taste of it in baked good, I couldn't tell it was there, and the cookies came out the same.
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2 users found this review helpful

Marshmallow Fondant

Reviewed: Dec. 1, 2010
This fondant, while perhaps workable in some applications, was not at all useful in my cakes. It was VERY sticky, and I had to work it a LONG time to get it to the point it could be rolled. Second, it was full of bubbles, which once rolled out, made the fonand rough looking, and with bubbles and holes all through it. Not the crisp, smooth finish I was looking for.
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Raspberry Almond Tart

Reviewed: Feb. 27, 2011
I made this tart with great success. I replaced the Rasberries with Black Cherries, and Cherry Jam. The Cherries sunk in the filling, but worked all the same. Note: I used frozen butter, and used a cheese grater to grate it into the flour mixture. This made it very tender and light. It's a great trick and beats overworking it with a pastery cutter...
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1 user found this review helpful

 
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