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

cook's profile

michelle_dimsum

Reviews

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
5 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...
Was this review helpful? [ YES ]
8 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!
Was this review helpful? [ YES ]
1 user 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!
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
2 users 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.
Was this review helpful? [ YES ]
3 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.
Was this review helpful? [ YES ]
1 user 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 14, 2010
Great recipe base to use and create your own flavours by just adding spices. I didn't use a store bought stock but instead made my own with the water that was used for cooking the chicken and the vegetables. It's more healthier that way I think. I have also used the filling recipe as a base recipe for creating creamy and non creamy soups. Through this recipe, I have learned how to make my own soups from scratch! Great recipe on its own (but I add more spices for more flavor - a little tumeric goes a long way) and a good recipe to turn on your creativity.
Was this review helpful? [ YES ]
1 user found this review helpful

Paradise Pumpkin Pie I

Reviewed: Oct. 14, 2010
I am not a fan of pumpkin pie but everyone in my family is and just devoured this pie right up. They said it was the best pumpkin pie ever. I used cane sugar for the cream cheese part and brown sugar to give it more depth for the pumpkin part. I heard it was very creamy and delicious!
Was this review helpful? [ YES ]
2 users found this review helpful

Buttery Corn Bread

Reviewed: Sep. 20, 2010
This is a wonderful cornbread recipt that I make into muffins. For myself, they were on the sweeter side so I cut the sugar to 3/4 cup and they were still really sweet. I would probably cut it further to 1/2 cup next time (I used organic cane sugar to make it more healthier). I also used whole wheat flour to get more fibre. Trying the original recipe, I used the amount of cornmeal suggested and I thought it needed more. I added a half cup extra the second time but I think doubling the cornmeal would be even better. This recipe, I believe makes a wonderful base recipe for any kind of muffins or cakes. Just substitute the cornmeal for flour or bran or whatever. This recipes is very flexible. Don't cut out the sugar if you want to make sweet muffins though or cupcakes. Also, if anybody is worried about their cornbread being dense or wanting to convert this recipe into a cupcake or other kind of muffin, just give the butter a good 5 minutes of whipping using the stand mixer. This makes it light and fluffy tasting. I really loved this recipe and look forward to testing it out in making other cake like recipes. Thanks for the great recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Pie Crust IV

Reviewed: Aug. 27, 2010
Easy to make. Used whole wheat flour and it was delicious. It's a great recipe that can be used for a main dish or a dessert. Thank you!
Was this review helpful? [ YES ]
0 users found this review helpful

Whipped Shortbread Cookies

Reviewed: Aug. 23, 2010
This is the most delicious shortbread out there! I have been looking for a recipe like this for a very long time. It's melt in your mouth buttery goodness. Obviously not the most healthy sweet treat but one of my absolute favorites. I followed the recommendation by kathleen with the constant whipping (this is key), however you can use margarine so don't be put off by the recipe if you don't have butter on hand. I have even tried this recipe with whole wheat flour and it was still great. You won't be disappointed!
Was this review helpful? [ YES ]
2 users found this review helpful

David's Yellow Cake

Reviewed: Aug. 23, 2010
I baked this cake for my boyfriend's birthday on the weekend and it was a hit! People thought it was a boxed cake mix cake but I had to let them all know that, No- it's from scratch! I frosted it with a coconut cream cheese frosting and it was delicious. I think that the cake one its own was quite sweet and I may cut down the sugar next time by 1/4C-1/2C. Also, if using frosting, it just adds to the sweetness. I followed the recommendations by naples34102 and because I didn't have cake flour, I substituted 2 tbsp cornstarch for 2 tbsp of the all purpose flour. I also used 2-9 inch pans and baked them about 23 minutes but found that the layers weren't nice and thick like a store bought cake, so I may try and double the recipe in the future to make a really tall cake. The cake itself was a hit and I am glad to have found a great basic cake recipe that is flexible to use for many kinds of cakes and different occassions without having to use a boxed mix. I just don't like articificial ingredients. Also, I am curious if anybody has attempted to make this cake healthier (for example use whole wheat flour and a more natural sugar). Please post a review if you do. Thanks for the great recipe!
Was this review helpful? [ YES ]
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!
Was this review helpful? [ YES ]
8 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States