poofietomato Recipe Reviews (Pg. 2) - Allrecipes.com (18010014)

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Mayonnaise Cookies

Reviewed: Aug. 1, 2005
This is the first cookie recipe I've used that my parents actually liked! They were really surprised when I told them I made it with mayonnaise! The batter smelled really funky, but the result was surprisingly good. I used a little more mayonnaise because the dough was really dry, and it turned out really good. I only had low fat mayonnaise (with half the fat), but it still came together. The flavors definitely get better with time!
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8 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Jul. 25, 2005
These buns were great! I was a little apprehensive about the hot dog-sized lumps of dough I got when I tried to shape them into hot dog buns. They looked a little small, and I was afraid they wouldn't rise to be big enough so I made seven instead of the recommended eight. Boy, was I surprised when I pulled these out of the oven! They got huge! The smaller ones turned out to be the perfect size! I halfed the recipe and used the left over half of the egg for an egg wash. I wouldn't recommend doing this because the tops stayed very pale and looked kind of funky. I would definitely make this again.
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4 users found this review helpful

Focaccia Bread

Reviewed: Jul. 24, 2005
This bread was delicious! I made it as part of an Italian-themed luncheon for my friends. Since I didn't have any thyme, I left it out. Next time I'll defintely add some because without it, the bread tasted like there was something missing. I let it rise too long while I was preparing the other foods, so it came out a little bigger than expected. My friends devoured it! Great recipe.
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0 users found this review helpful

Spam Musubi

Reviewed: Jul. 20, 2005
This tasted just like the ones I get at in Japantown! Handling the rice was a bit tricky for me because it kept sticking to my hands, but it was worth it in the end. I might try using my rice cooker to cook the rice next time because I think the rice may have turned out a too mushy. The marinate for the Spam was delicious, but a lot of it dripped into my wok and burned as I was frying it. Shaping the musubi was time consuming, but it was a great recipe overall.
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1 user found this review helpful

Sweetened Condensed Milk

Reviewed: Jul. 20, 2005
Great recipe for (almost) fat free sweetened condensed milk! It made a little more than 14 oz for me because I didn't stir it for the full 20 minutes. Even though I whisked it constantly, it still got a little burnt on the bottom. Next time I'll stir more vigorously and turn the heat down! Condensed milk costs $3.59 here, so this is definitely a money saver!
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6 users found this review helpful

Cream Cheese Tart Shells

Reviewed: Jul. 20, 2005
These shells were amazing! Because the recipe looked so simple (with only three ingredients!), I didn't expect great results. Boy, was I surprised! They taste exactly like the egg tart shells from my favorite Chinese bakery. I used to custard from the Hong Kong Egg Tarts recipe to fill these shells. They came out flaky and delicious! My friends devoured these and still wanted more! I only had fat free cream cheese on hand, but it still turned out great. Definitely a keeper.
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4 users found this review helpful

Cold Oven Popovers

Reviewed: Jul. 20, 2005
These were great! I scaled the recipe down by 1/3 to make 4 popovers. There were still a lot of lumps in my batter because I was trying really hard not to overmix it, and it turned out beautifully. I knew I shouldn't open the oven before the 30 minutes was up because I didn't want them to fall, but I couldn't resist. I gave in and opened the oven to find beautifully golden brown popovers 7 minutes early. Two of them were hollow and puffed up beautifull while the other two were lopsided and still had a bready bottom. I filled the two hollow ones with a small scoop of ice cream (it fit perfectly!) and put them into the freezer for dessert. The other two, less pretty ones, were eaten right away. I may try to add a little sugar to the batter next time - just a personal preference.
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7 users found this review helpful

Apple Cinnamon Muffins

Reviewed: Jul. 12, 2005
I love the taste of apples and cinnamon together, but have never had a muffin with apple pieces in it. I was a bit hesitant about how this would turn out, but I loved it! I used real sugar, and cut it back to 1/2 cup. I still thought it was too sweet, so I'll cut it back even more next time. The amount of cinnamon was perfect! 1/3 cup milk for 1 1/2 cups flour didn't seem enough, so I added a bit more. I also used all whole wheat flour because I couldn't find my all purpose flour. Since the whole wheat flour is heavier, ti didn't rise very much. The topping was great straight out of the oven, but it got soft the next day. I only put the topping on half the muffins.
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14 users found this review helpful

Best Ever Muffins

Reviewed: Jun. 25, 2005
I use this as a base for my muffins, but I substitute a little more applesauce for the oil. They turn out nicely even when I use all whole wheat flour. They're good, but not great.
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0 users found this review helpful

Baked Pancake Squares

Reviewed: Jun. 25, 2005
When I decided to make this, I only had whole wheat flour in the house. It still turned out pretty nicely. My family thought it was okay, but nothing to rave about. I think I'll stick with pancakes made on the stovetop!
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0 users found this review helpful

Lazy Dazy Cake I

Reviewed: Jun. 25, 2005
I made half the recipe without the topping, and frosted with store-bought vanilla frosting. It was okay, but the texture was weird. It got really dry the next day. The cake turned out edible, but I think I'll stick with a more traditional sponge cake.
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1 user found this review helpful

Orange Sponge Cake

Reviewed: Jun. 25, 2005
Delicious! I whipped up this cake in no time yesterday. I served it today, and it was still super soft and yummy. I double-wrapped it in plastic wrap because sponge cakes can dry out easily. I used the zest and juice of one medium California naval orange. I used a square baking pan instead of a round one. It smelled awesome coming out of the oven! I didn't think it tasted very orange-y, but my family members thought it was perfect. I might add more zest next time. I would definitely make this again!
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10 users found this review helpful
Photo by poofietomato

Fortune Cookies I

Reviewed: Jun. 16, 2005
These tasted wonderful! It took a couple of "test batches" before I got the hang of it. 400 degrees is way to hot for my oven! I baked them for about 10 minutes at 325 degrees, and they turned out beautiful. I used my fingers to spread the batter to ensure (almost) perfect circles. Make sure the circles are THIN before you put them in the oven or they won't turn crunchy! Works great with Whole Wheat flour too! =)
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52 users found this review helpful

Grandma VanDoren's White Bread

Reviewed: Jun. 15, 2005
I don't usually eat white bread, but this bread is awesome! I'm not sure if I could truly rate this recipe because I made a lot of changes. For starters, I only made 1/6 of the recipe because I intended to use homemade bread for french toast tomorrow morning. I didn't have any bread flour, so I just used All-Purpose. I also forgot to add the oil, but it turned out fine. I filled a pan with hot water and placed it on the floor of my oven for the first 10-15 minutes of baking so I would get a crusty loaf of bread. Since I cut the recipe down significantly, I only needed to bake it for 25 minutes. Also, I don't own a loaf pan, so I just shaped the loaf and put it on a greased cookie sheet. This is great bread!
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2 users found this review helpful

Soft Oatmeal Raisin Cookies

Reviewed: Jun. 15, 2005
I've made these "cookies" several times and they always turn out the same. They're not horrible, but I don't think you can call these cookies. They turn out extremely puffy, no matter how much I try to flatten them before putting them into the oven. When they cool, there's weird shiny glaze on them. I've tried cutting back on the sugar to see if that was the problem, but the glaze is still there. I agree that the cooking time needs to be longer. I don't think I'll be making these again - I'd rather eat my yogurt!
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11 users found this review helpful

Pancakes I

Reviewed: Jun. 15, 2005
I made these pancakes for the first time this morning. They were delicious! I followed the recipe as is, and didn't think they were too eggy. They were perfect! Since I only have a wok and a couple of pots in my kitchen, I used a wok to make one mini pancake at a time. It took a while, but it was worth it! I got 12 mini pancakes out of the original recipe. I also made my own syrup for it: Bring 1/4 cup white sugar, 1/4 cup brown sugar (I used dark brown), 1/4 cup water, and about 1/2 tsp. vanilla to a boil in a small saucepan. Serve warm. Store leftovers in the refrigerator and microwave for 15 seconds, or until warm, to serve again.
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1 user found this review helpful

Hong Kong Style Egg Tarts

Reviewed: Jun. 13, 2005
Boy, were my parents surprised to come home to find fresh, homemade egg tarts! We're a Chinese family living in San Francisco who go out to Chinatown every weekend, so we know our Chinese dim sum! After starting the crust, I realized I didn't have any evaporated milk, so I substituted instant skim milk powder reconstituted in water (we don't keep milk around the house). It still turned out great! The custard is perfect - just like the ones from Chinatown! Next time, I'll reduce the sugar in the crust because it reminded me of a sugar cookie. I also used a mini muffin tin because I didnt' have any tart shells. I would recommend rolling the dough into balls and rolling them out with a rolling pin because the crust was uneven and a little too thick in some of them. I would also lower the oven temperature next time because the crust was brown before the custard was set, though it may be because I used the mini muffin tin. The house smelled wonderful while these were baking!
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230 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 4, 2005
I made these for my friend's birthday and she loved them! I refrigerated the dough then rolled them into big balls and froze them overnight before baking. The cookies turned out thicker this way. I also had to increase the baking time by a couple of minutes to get the beautiful golden brown color, but it may have just been my oven. Very chewy and yummy!
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4 users found this review helpful

Displaying results 21-38 (of 38) reviews
 
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