LORIKAE Recipe Reviews (Pg. 3) - Allrecipes.com (18133698)

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Mall Pretzels

Reviewed: Jan. 1, 2007
These were excellent, but the recipe insturctions could have been just SLIGHTLY more detailed (which is really funny because I rarely follow a recipe!). I just wasn't sure how thin and long to roll out each piece of dough. I rolled mine out to about 16 inches long and 3/4 inch in diameter but I think they were probably supposed to be longer because during the second rise, right before you bake them, the spaces in the "knot" of the pretzels closed. But the flavor was still WONDERFUL!!! I think next time I'll try dicing up some jalapeno peppers and a little garlic and add that to the dough batter and serve with cheese for dipping. Can't wait to try it again!
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1 user found this review helpful

Moravian Ginger Cookies II

Reviewed: Jan. 1, 2007
These cookies are SO good, but they take some skill and a lot of work! Do NOT be in a hurry when you want to make these. Rolling them out really thin without them sticking to the work surface can be frustrating - continually adding flour as you roll and cut and re-roll the dough quickly makes the dough impossible to work with. So being efficient with how you cut them is key. My last suggestion is to really keep an eye on them when they're baking - they go from unbaked to perfect to a little burnt really quickly. I learned that you have to remove them when they still look JUST underdone, then they stiffen up as they cool. Well worth the effort!
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29 users found this review helpful

Melting Moments II

Reviewed: Jan. 1, 2007
Definitely melt-in-your-mouth good! I took them to a potluck though and no one was too interested in them. I did have to compete with some pretty elaborate looking cookies and desserts though...and these are pretty boring looking. I added a step: I rolled pieces of dough into little balls and then tossed them around in some extra confectioner's sugar before flattening them out with a fork on the cookie sheet. This gave them a little dusty appearance and a little added sweetness. A simple, but good recipe.
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1 user found this review helpful

Pumpkin Rice Pudding

Reviewed: Nov. 16, 2006
I was really disappointed with this recipe, not because of the taste, but because of the lack of clarity and completeness in the directions. I followed the recipe exactly accept for the addition of allspice and nutmeg, and I got a sloppy mess that was more like pumpkin, rice and scambled eggs! If a few more steps are added, this could be a really great recipe. There was WAY too much liquid, and the prep and cook times were not even close (prep was about 30-40 min because of all the boiling, and bake time was almost 1.5 hours because of all the extra liquid). I would suggest the following changes: decrease milk to 3 cups to counter the moisture from the pumpkin. Mix all the sugar, spices and pumpkin together BEFORE you add it to the milk and bring to boil to prevent clumping. And most importantly, when you add the egg, whisk the eggs in a separate bowl then add just a small amount (like 1/2c) of the boiling liquids to the bowl that the eggs are in and whisk again to bring them slowly up to body temp. THEN slowly add the egg mixture to the boiling pot. If you skip this step, you will be making pumpkin rice egg drop soup! I will try this again, but it needs some serious refining.
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63 users found this review helpful

Corn Tortillas

Reviewed: Feb. 21, 2006
These were pretty good. I ended up adding about another 1/2 cup of water. Although I think next time I'll use 1/2 c. of milk instead of that extra 1/2 c. water. I also added about 2 t. salt. I found that the easiest thing to do was to cut the zipper top and sides off of a 1 gallon ziplock bag, place the ball of dough between the hinged halves of the bag, roll the dough out thin with a pin, and cut with a large round cookie cutter (or trace around a plate with a knife). The smaller they are, the easier they are to cook. Make sure you "steam" them in foil or a bag as you remove them from the pan, otherwise they dry out too quickly and crumble.
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11 users found this review helpful
Photo by LORIKAE

Pecan Crescents

Reviewed: Dec. 14, 2005
MMMMmmm....the taste of these brings me back to my childhood growing up in the south. I too know these cookies as Southern Wedding Cookies, except for the crescent shape. In my opinion, the time it takes to shape them into crescents isn't really worth the work unless you want to make a presentation of them. But these are some of my favorite cookies! I substituted half the butter for vegan margarine and the other half of the butter with water. They still came out buttery and melt-in-your-mouth perfect! Don't be shy with rolling them in the confectioners' sugar as this enhances that melty sensation.
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1 user found this review helpful
Photo by LORIKAE

Drommar

Reviewed: Dec. 14, 2005
This was a really good cookie! I LOVE cardamom and had never thought of using it in any dessert other than rice. I think my cardamom might have been a little old though because I had to nearly quadruple the amount to taste it in the dough. It still mellowed out a little after baking. Other changes I made were minor: I used brown sugar rather than white sugar, and I used 1/2 c. vegan margarine plus 1/2 c. water rather than 1 c. butter. They still came out great and I will be making this again!
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5 users found this review helpful

Laura's Tahini Cookies

Reviewed: Dec. 14, 2005
I was really excited about this recipe. I always like when ingredients that I typically associate with savory (tahini in this case) are used in an atypical fashion. These were a little bit of a let down. I just didn't like the combination of tahini and sweetness. I think maybe it's because I really love tahini for it's slightly nutty/chalky taste and this was masked by the sugar. Just a personal preference for me. I'm sure others will actually enjoy the cookie BECAUSE it takes out that strong taste from the tahini.
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6 users found this review helpful

Glogg

Reviewed: Dec. 13, 2005
I befriended someone from the Netherlands who was studying here in the U.S. and he served this at a holiday party. He said that you leave the almonds and raisins out in a dish NEXT TO the pot of glogg. People serve themselves hot glogg and add the almonds/raisins if they choose to. That way they do not get soggy. I prefer this with MUCH LESS sugar...I don't like sweet things and I felt that the sugar brought out the flavor of the spices so much that it masked the wine. When I cut the sugar to half, it was much better.
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35 users found this review helpful

Mom's Ginger Snaps

Reviewed: Dec. 10, 2005
I will DEFINITELY be making these again! I made them vegan, using "egg replacer" powder (without the added liquid), doubled the spices, and halved the oil, replacing the remaining volume with water. They still came out PERFECT! Oh, I also used only 3/4 c. NON-packed brown sugar since we don't really like sweet stuff around here. MMMMMMmmmmmM!!!!
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2 users found this review helpful

Pumpkin Soup

Reviewed: Dec. 8, 2005
This soup was alright. I needed to play with the spices quite a bit...I doubled, maybe tripled the parsley, used vegetable stock rather than chicken stock, and soy cream in place of dairy. We actually found that a dash of cinnamon in each bowl was really nice! I will make this again, but will play with the spices a little more.
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5 users found this review helpful

Green Velvet Soup

Reviewed: Dec. 8, 2005
We liked this soup, but it was a little lacking in flavor. When I first read the ingredients, I was expecting a more "green," earthy-tasting soup. I think the potato is what made it more mellow than I was hoping so I think I'll cut out the potatoes next time. I added about twice the bay, basil and black pepper. Lastly, I added about 1/3 c. of chopped fresh parsley. I will make this again, but omit the potatoes.
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1 user found this review helpful

Pierogi Dough

Reviewed: Dec. 7, 2005
My live-in boyfriend is Ukranian and I made pierogies using this dough recipe for his family and served them at their Pysanky holiday. Rave reviews!...they usually just make lazy pierogi so they were quite impressed. I am Irish so I made Irish Champ as the filling to combine the two cultures. I did make one change to the dough: I made it vegan by using egg-replacer (a mixture of baking powder and baking soda) and the dough still came out wonderful and easy to work with. Great recipe!
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Vegan Brownies

Reviewed: Dec. 6, 2005
MMMM...is RIGHT! These were great! I did make some minor adjustments: I used brown raw sugar instead of white, and used vegetable shortening rather than oil. I think this may have been contributing to the greasiness that a few reviewers were complaining about. Using veggie shortening made them really nice and fluffy! Last, I used rice milk instead of water...MMMMMMMM!!!
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3 users found this review helpful

Granny's Brownies

Reviewed: Dec. 6, 2005
We were not too impressed with these. Baking them at 250 did not work, the edges were super crispy and the center was still uncooked. The flavor was mild and a little too sweet...not even close to chocolatey enough. I will not be making these again. Sorry!
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22 users found this review helpful

Kheer (Rice Pudding)

Reviewed: Dec. 6, 2005
This was awesome! I made a coupke changes, however: I did not use the rose water, and I made the dish vegan by substituting the milk with vanilla rice milk, and also used only half of the coconut milk, substituting soy coffee creamer for the other half. I toasted the nuts in a dry pan before adding them to the mixture which I think really brought out the flavor. When I served it, I dusted the bowls with just a tiny pinch of nutmeg. This went over REALLY well at the food co-op where I cook for the masses.
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29 users found this review helpful

Paula's Polenta with Mushroom Topping

Reviewed: Dec. 4, 2005
I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe, I find polenta to be very bland. So while cooking it for this recipe, I added to the water-cornmeal mixture: salt, pepper, minced garlic, ground cumin, whole cumin seeds that I'd toasted in a pan, chile powder, and onion powder. In addition to the mushroom topping in this recipe, I also had a pico de gallo-style topping, and a garlic onion tomato sauce topping. I made a pile of lightly-steamed spinach in the center of each plate, placed several polenta slices on the spinach and garnished them only with a little coarse pepper and salt, and some sprigs of cilantro. Then I made small piles of each type of topping in an array around the polenta so that toppings could be added as prefered by the consumer. This went over really well and got rave reviews - the first time we've had polenta and liked it!
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18 users found this review helpful

Ciabatta

Reviewed: Dec. 4, 2005
The inside texture of this bread was great, but the flavor was just kind of bland. Maybe it's that I tend to make and eat a lot of robust, hearty rustic breads and this one was just much lighter in flavor than what I am used to. I would like to have had a more crispy outer texture though. It will make a great sandwich bread, but I don't think I will be making this recipe again...I will be going back to a more rustic, heavy ciabatta recipe. Thanks though - I'm sure many other bakers will enjoy it!
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Pineapple, Lime, and Ginger Soup

Reviewed: Dec. 4, 2005
I would give this recipe a higher rating for uniqueness if I could, but it was just not very "WOW" as a stand-alone soup. I ended up doubling the ginger in the recipe because I didn't think it was strong enough in the amount called for in the recipe. I agree with previous ratings that it is just missing something. I love that it was so simple to make, and I will be making it again, but I think next time I will be adding about 2T. of peanut butter in the second step, as well as garnish with sliced green onions...I think these modifications would give it a little more Pineapple Pad Thai flare. I will add later whether these modifications made much difference. Overall, great recipe, but needs some modifications according to the tastes of the cook :o)
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Photo by LORIKAE

Russian Black Bread

Reviewed: Dec. 3, 2005
This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!!
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139 users found this review helpful

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