michelle_dimsum Recipe Reviews (Pg. 1) - Allrecipes.com (16883984)

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Whole Wheat Honey Bread

Reviewed: Dec. 6, 2011
I tried making this bread 4 times this week to get it right, because it bothered me to follow the instructions and not have it turn out! The first try, I followed the recipe exactly (except using butter instead of shortening and 1/8C milk for powdered milk) and it was a flop. I also used soft whole wheat flour (not thinking there was a difference).The recipe states to use the whole wheat setting but like other reviewers suggested, they said use basic and the time given on the recipe was closer to the basic setting, so I used basic. The salt was added with the flour (because I consider that a dry ingredient). The loaf was dense and sweet. So it was a fail. The second attempt, I used whole wheat bread machine flour as the only change and that was a flop. Slightly better than the last, but still horrible in terms of rising. So now, here are the tricks. You can use hard whole wheat flour or whole wheat bread machine flour, BUT remove 1 tbsp for every cup you put in, and replace it with gluten flour (which is the same as vital wheat gluten - so many names). Add the salt with the liquids on the bottom. And use INSTANT yeast instead of dry active yeast and DO set it on the Whole Grain/Wheat Setting. It allows longer time for rising and gives you wonderful whole wheat bread. Better than store-bought. And use the light crust setting. I've played arounf and added seeds, herbs, flax and it's great. I just use less than half the honey because I found the full too sweet - my bf agreed.
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8 users found this review helpful

Zucchini Brownies

Reviewed: Sep. 12, 2011
Hmmm. I am torn about this recipe. I baked it for the time specified and maybe a little longer and it tasted fudgy, but possibly parts were undercooked? Maybe it was because I used 2 cups of zucchini (didn't want to waste any). I thought the outer edges of the parts that seemed fully cooked were tasty. My boyfriend loved these and said these were one of the tastiest treats I have made (he will eat anything chocolate) but I am still unsure. I used whole wheat flour to make them healthier. I will try this recipe again and leave it in the oven longer. It was tasty though. Just something was off.
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4 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Sep. 3, 2011
I followed the recipe pretty much as written and this is an excellent base recipe. I found it a little too sweet so I will decrease the sugar by 1/4 cup next time. I used 1 tsp of almond extract this time and found it wasn't enough to bring the almond flavoring. I would go for another 1/2 to 1 extra tsp of almond extract next time. I actually can't taste the almond. I just used regular olive oil (who has light?) and whole wheat flour to make them healthier and with fiber. I will try the orange zest next time because I think that will give this the kick it needs, but again, wonderful recipe as is. I attempted to make the 2 logs and found them not staying in their shapes, but instead expanding wider and wider as I would be working on one log, then quickly switching to the other to keep its 2 by 12 shape. So what I did was quickly make them as perfect as possible and rush them into the oven. They seemed so flat in the oven until I cut them diagonally, then they started to look like biscotti. These won't be the gigantic ones you buy at coffee shops or stores but will still be of decent size. You can really alter this recipe to however suits your taste which I like. Throw in whatever nuts or dried fruits, chocolate, toffee, whatever. These are great. Thanks for sharing. Now I have to work on tweaking it to what I like...
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8 users found this review helpful

Pizza Dough I

Reviewed: Sep. 3, 2011
I can't rate this recipe based on how it was written, but next time I will try it as was written to see if my results will be different method-wise. Instead of white flour, I used whole wheat flour 2 1/2C and 1/2C spelt flour (I was just curious) to make 3 cups of flour. I added 1/2C fresh parsley, dashes of oregano, paprika, basil, 1 tsp onion powder, and a clove of fresh garlic. I combined the yeast, sugar, and warm water for about 10 mins to get it foamy, then after mixing with the dry ingredients, let it rest for an hour. I think this might have altered the texture of the dough and I am not sure in what way but I will try it the way the recipe states next time. The pizza crust turned out crispy and airy and was quite tasty (I think from the spices and herbs that were added) but I may increase the salt by 1 tsp next time. In comparison to the Whole Wheat and Honey Pizza Dough, this was a 100% upgrade (and my boyfriend said so too). The only thing I will remember for next time is to grease the pizza stone! Thanks for the recipe.
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1 user found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Aug. 15, 2011
I followed the recipe exactly and made a large pizza big enough to feed me and my boyfriend and have two slices left over. We each ate two slices that day. I love making recipes that are healthy and this is one of them whereas my boyfriend is still stuck on loving white bread. Based on the reviews I thought this would be a hit for the two of us (because I am slowly introducing whole wheat into his diet) and he hated the crust. And I have to admit, it wasn't the tastiest crust. I would make it again for health reasons but otherwise, I am sure there is something that can be altered to make it better. Maybe the wheat germ was too coarse and added too much texture? Maybe I should hae replaced it with whole wheat flour instead or ground flax? I am not sure. I would like to try this again but I need to see what can be changed here. It just seemed bland. Not a crust that would be tasty to eat without topping. I'm glad others had success with it though.
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3 users found this review helpful

Chocolate Zucchini Cake III

Reviewed: Aug. 15, 2011
This was an excellent cake. Wow. I had a go-to chocolate cake recipe for years but I think this will be the new one because it is made with zucchini and can be altered to be made healthier. I replaced whole wheat flour for the all purpose, cane sugar for the white sugar, 3 eggs instead of 4, 1 C of melted butter since I do not have vegetable oil and I grated an apple on the smaller grating hole to get the 1/2C apple sauce for the remaining cup of the oil. It was so good, I didn't even ice it and took slices on a hike and it was devoured and loved and friends were surprised it was "healthy". Next time I will replace more of the oil with grated apple and maybe put a few chocolate chips into the batter so I'll feel the melted chocolate in my mouth. This was an amazing recipe and so tasty. Thank you for sharing!
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1 user found this review helpful

Creamy Mushroom Soup

Reviewed: Aug. 3, 2011
I wanted to rate this recipe based on how I altered it (only to make is healthier) because I know I technically should be rating the recipe based on how it was written. However, here goes... this is a wonderful and easy cream of mushroom soup! It was so easy, my boyfriend did the work while I read the instructions (I was preparing other meals to go along). We followed the methodology of the recipe and substituted many ingredients. I only had crimini mushrooms so I used those instead and sauted them with about a 1/4C of diced red onion. I added 2 tbsp of whole wheat flour (fibre people!) and instead of chicken/vegetable stock (didn't want extra sodium), I used water. I know it may seem like I am not adding flavour, I did but adding salt, pepper, paprika, fresh dill, onion powder and a pinch of cinnamon. I added skim milk instead of the half and half and at first my boyfriend was skeptical, thinking I needed to add cream to make this tolerable. After his nagging, I thought I would appease him without compromising fat by adding a few spoons of 0% fat Greek yogurt. I added 7 sliced baby yukon gold potatoes (to make it heartier) and the soup thickened on it's own. It was so creamy and delicious even with all the shortcuts. This recipe is great because you can alter it to suit your needs without compromising taste or quality. Plus is was so very easy. It was honestly better than restaurant quality. My boyfriend loved it and we finished the pot for supper. Thanks for sharing!
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7 users found this review helpful

Buttertart Squares

Reviewed: May 10, 2011
Yum Yum Yum. Absolutely delicious and addicting. I never remembered oats being used in traditional buttertarts so to see it included here was interesting. It was not noticable in the eating of it, except the fact I saw an oat here and there, but hey; a little fiber never hurts. The crust was yummy - buttery and soft like a yummy butter cookie. I would even use this crust recipe on other squares. I used the raisins and coconut and I did cut the brown sugar to 1 cup, and they tasted wonderful and sweet but I am sure even going to 3/4 cup of brown sugar would still be adequate (especially since raisins are in the recipe) I will try cutting it further next time (likely this weekend). I drizzled the top with dark chocolate (only because the boyfriend loves chocolate), otherwise they would have been wonderful as is. I didn't even notice the chocolate because the flavour of the squares had it all. Thanks for a delicious recipe!
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1 user found this review helpful

Hummus III

Reviewed: May 4, 2011
I would have loved to review this recipe based on its original posting but I made changes to it because everybody loves their hummus differently. Since it was my first time making hummus, I found myself following reviewers instructions and adding them slowly to the mixture to get the right consistency and taste I liked. I did not use canned beans but rather used 1 Cup of raw chickpeas (soaked them overnight and boiled the next day with salt) and found that it looked like about 2-2.5 Cups of cooked beans. Reading other reviews, I was careful to add the tahini a little at a time and by the end of it, added 4 tbsp. I left the lemon juice at 1/4 Cup and added plenty of cumin. I initially did 1/8 tsp at a time and by the end of it, I added about 1 tsp of cumin. I added 1 tbsp of paprika (I don't find it adds heat, just a nicer colour) and I added 1/8 tsp cayenne and about 4 cloves of garlic, if not 5. I forgot to buy parsley so I skipped that. I added the water (not all, just spoonfuls at a time until I got the consistency I liked) I used to boil the chickpeas into the mix and about 1.5 tbsp of olive oil into the mix to make it smooth. But what is nice about the recipe is definitely use it as a base and work it to your liking. I even added purple onion (small piece) and it added a nice touch. You could basically add lots of great stuff to make it your own. Thanks for providing this recipe for hummus lovers like myself and one that is so flexible as this one.
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5 users found this review helpful

Toffee Nut Squares

Reviewed: Apr. 25, 2011
Hmmm. I am not to sure of what to make of this recipe. I made it as written and it made the house smell wonderful. The smell of it made me really anxious to try it, but when I did, I felt like it didn't taste the way it lived up to in smell if that makes sense. It was kind of bland and I felt missing something... maybe some maple syrup? I am not too sure what it was. It was ok but I debate on whether I should make it again. Everyone who did have it really liked it, so maybe it was just me. But try it and maybe you'll like it.
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1 user found this review helpful

Pecan Clouds

Reviewed: Apr. 25, 2011
I had to make flourless cookies for passover and found these to be a delicious hit that was much tastier than your plain old meringue cookies. The pecans were a nice touch as well as the use of brown sugar. I tried the recipe without any changes and it was lovely on its own and when I made them the second time, I added maple syrup and both times were yummy! Nice cookie to make for a cookie exchange too!
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3 users found this review helpful

Lemon Coconut Squares

Reviewed: Apr. 5, 2011
I thought these were delicious. I made them for a dinner and they were even a hit with the men. I did follow Chef Joy's alterations which was cutting back the sugar to 1 1/4C and adding 3/4C of lemon juice. I also used Wilton's yellow food colouring to make the yellow stand out. Adding the coconut the last 15 mins was also done as suggested by Chef Joy and it was perfect timing for the coconut to be in the oven without getting burned. Great recipe and perfect squares for dinner parties or showers.
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2 users found this review helpful

Soft Chocolate Cookies

Reviewed: Mar. 15, 2011
These are good. I was too anxious to let them cool completely so when I would lift them off the pan, they kept breaking and therefore got to go straight to my tummy! I had 5 of them and would have eaten more but I am trying to eat healthy! It is so hard though because these are absolutely delicious. I used whole wheat flour to up the fiber content and organic cane sugar. I also used Belgium chocolate chips (at Bulk Barn) which I find actually melts in the cookie during the baking process unlike many of the name brand packaged baking chips that do not melt and keep their form during baking (for some reason I always find this strange and unnatural. Shouldn't chocolate melt when hot?). Anyhow, this is a wonderful recipe as it and I am sure without my healthy adjustments would have been a definate guilty pleasure. Maybe the only thing for me is that I found them a little salty, so I may only add 1/8 tsp salt instead. This recipe is great to modify to suit your cravings and I am sure this would even make an excellent base for a chocolate oatmeal cookie. I am tempted to try this now. Thank you for sharing this recipe!
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4 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Mar. 10, 2011
This is an awesome, moist banana bread recipe. I often don't have sour cream so I use plain yogurt (fat free). And I use whole wheat flour as well. YUM!
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 10, 2011
I have been making this recipe for many years now and always delicious! I make them healthier with whole wheat flour and still fantastic.
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2 users found this review helpful

Best Brownies

Reviewed: Mar. 10, 2011
I have been making this recipe for many years now and it has always been a hit. I have done this recipe with whole wheat flour and it is still delicious. With the icing, it is absolutely decadent and wonderful (bring it to the office and the ladies will not stop raving about them). Without the icing, they are addicting and less guilty.
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1 user found this review helpful

Gramma's Date Squares

Reviewed: Mar. 10, 2011
These were excellent and easy to prepare. I was surprised at how easy it was to make the date filling. I didn't add sugar to it as other reviewers suggested, and thank goodness; they were just perfect. This recipe is versatile where the date filling could be substituted for a different fruit mix like dried apricots, or something similar.
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3 users found this review helpful

Baklava

Reviewed: Jan. 17, 2011
Awesome recipe as is. I only needed about 1/4 cup of melted butter and do not make 1 1/2 times more of the sauce (as was recommended by some reviewers) because that is way too much sauce. I should have stuck with the amount that was in the original recipe because I have a huge container of extra honey sauce that I'll have to use for another batch - not complaining, just saying. The baklava was delicious and aside from having to be a master at multitasking for this recipe, it was well worth it in the end. I ate most of my batch and got nothing but compliments from those who ate the remaining pieces. Much thanks for sharing this recipe!
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7 users found this review helpful

Carrot Cake III

Reviewed: Nov. 23, 2010
This is a great recipe to modify to make healthier while maintaining the flavor of the carrot cake. Instead of 1 1/4C oil, I used 1/2C of oil and 1 mashed banana. The recipe has all the fat it requires from the 4 eggs. In fact I have even used 3 eggs before and it still turns out moist and delicious. I use 2C of whole wheat flour (you can't tell) and about 1/4C-1/2C of ground flax. In addition to the cinnamon, I added about 1-2 tsp of cloves (to my liking). I also had 1/2 a zucchini left in teh fridge so I also grated that in there (ususally I don't include it but yesterday I thought why not!). I found that using 1 1/2C of sugar was plenty sweet already so I may decrease that by 1/4C since the banana was very ripe. I should also mention I used granulated cane sugar with a few drops of molasses instead of the while sugar. Brown sugar gives it more depth so using the cane with the molasses will get you there while using a higher quality of sugar. So with this carrot cake, you can sure get your serving of fruits and vegetables and yet make it healthy. These modifications can help you cut serious calories, increase your fibre intake, and still using high quality ingredients. I always get compliments on this cake and ladies in the office find it a perfect treat without the guilt.
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8 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Oct. 14, 2010
Really addicting cookies. Not super sweet and not overly peanut buttery - Just right! I used cane sugar instead of white sugar to make them healthier. I easily gobbled up 6 in one sitting.
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2 users found this review helpful

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