padfoot04 Recipe Reviews (Pg. 1) - (16844282)

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Sweet Potato Pound Cake

Reviewed: Feb. 7, 2013
I had to give the recipe a 4 as is. I really want to give it a five but just can't. I love the recipe and have made it countless times with cake flour and various glazes. Any descriptions that I have can't do it justice. It's a pleasant surprise to the people here in Savannah and we use sweet potatoes in just about everything on a regular basis. Today I couldn't find any cake flour in the pantry and decided to just follow the recipe as written minus a shorter cooking time(from past experiences with this cake). The AP flour resulted in a bread like texture that didn't really work. My normal baking time is 1hr 5mins but using the cake flour I should have cut it by another ten minutes. It's nice to follow recipes word for word but experience can also prevent you from losing time and money on something that didn't feel quite right. I don't think that I will ever do that again.I'm going to toss this one and just make the other version tomorrow. Once again, I have made this recipe a keeper...with edits of course. :)
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Crawfish Chowder

Reviewed: Aug. 27, 2011
I wanted to do something with some of the fresh ingredients that I had access to and this was perfect. I substituted a pound of shrimp(since they were so large, I had to cut them so that they would cook through at the same rate as the crawfish) for the other pound of crawfish and used fresh crab meat. Here in Savannah, the cost of the fresh stuff is often less than that of the canned. My dad is a huge chowder fan and wasn't too keen on this when he saw the prep, but upon tasting it decided that the pot and it's contents belonged to him. It was a hit! I was worried about how it would reheat, but he'd said that the flavors were even better by day two. I'm allergic to mushrooms and sampled some beforehand. I'd like to try subbing the cream of mushroom with a cream of celery soup next time, though I don't know if it will lose that richness that mushrooms add. Any suggestions would be welcome.
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Photo by padfoot04

Homemade Black Bean Veggie Burgers

Reviewed: Sep. 14, 2010
Edit: Here is another tip that I picked up for those with lose or unevenly cooked patties. For uniform patties, spoon and flatten the mixture into a mold. I like to use a large cookie cutter(for sliders), but you can remove both sides of a tuna can and have perfect patties every time while avoiding messy hands! This way you can even make them onto wax paper squares and freeze for later. Veggies such as onions and peppers contain excess water that must be squeezed out. If this still fails then add enough bread crumbs to get that ground meat texture. I've made this twice within the same week. Actions like that speak louder than any review that I could possibly give! I'm allergic to half of the store-bought varieties out there which had some ingredients worthy of a google search. It was refreshing to not only have a do it yourself recipe but this was simple, fast, healthy for myself and my budget. I found that topping the buns with some of the thai chili sauce and ketchup(the organic version at my grocer actually costs less than the regular one) was a perfect sauce for the burger. The closest thing that I could come to describing it as would be a spicy cousin to the Polynesian sauce at Chik-fil-a. Besides it's always great to pair the sauce with a major ingredient, right? Crisp romaine or a slice of tomato really take the edge off of the chili sauce. I prefer mine baked and if I'm not using the pepperidge farm thin buns, then these make great sliders or enchilada fillers.
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Fresh Rhubarb Pie

Reviewed: Aug. 14, 2010
Great pie but cover the edges with foil!!! I have never seen an easier pie recipe. This was fast and required minimal ingredients. The pie came out wonderfully but by the time it occurred to cover the edges it was too late. That first 15 minutes is the critical moment. I'll upload a pic of the next one. I also used a total of 5 cups so that all spaces were filled. 4 stalks of medium thickness worked for me.
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Photo by padfoot04

White Chocolate Raspberry Cheesecake

Reviewed: Aug. 13, 2010
I'm known for a mean caramel apple cheesecake but that's about to take a backseat! As a cheesecake enthusiast I've been known to be very particular about CC recipes. This one is a keeper. My family isn't particularly fond of raspberries so I substituted strawberries. I also took another reviewer's advice about purchasing jam(strawberry in my case) and microwaving it for a few seconds. Amazing. I wish that I'd taken a pic of the cheesecake fresh out of the SF pan or after slicing because it looked great. I also used whipped cream which melted and spread across the surface and down the sides of the cheesecake so evenly that others swore that I'd done it myself. The added vanilla from this enhanced it beyond anything we'd imagined by adding a nice contrast.
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