MICETASTENICE Recipe Reviews (Pg. 1) - Allrecipes.com (18176855)

Cheesy Pork Chops with Spicy Apples

Reviewed: Feb. 20, 2006

Pretty good. I used a granny smith, red onion and a really sharp white cheddar that had been soaked in currant vodka... actually not that bad to prepare, time-wise. Went well with roasted potatoes and asparagus. I probably used more butter than was suggested :)

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Yogurt Chocolate Chip Cookies

Reviewed: Jan. 30, 2006

I love these cookies; I much prefer soft/cakey cookies over chewy flat ones. These are wonderful and forgiving - I've made them as the recipe states, subbing at various times & combinations butter or margerine for all the fat, sour cream for yogurt, whole wheat for regular flour. My favourite variation is actually 1 cup reese's pieces with 1 cup chips... those also disappear really fast around other people (literally 15 min for an entire batch at work). I do find they tend to brown quickly on the bottom, but I don't feel bad underbaking them as there's no eggs. My oven is also a little variable in terms of temperature, which is probably why this happens.

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1 user found this review helpful

Cornmeal Waffles

Reviewed: Jan. 22, 2006

I halved the recipe; the only change I made was to use 1 whole egg rather than one white. These were nice waffles - no, they are not especially light and fluffy, but that's cause they're whole grain. They were soft but still had a nice chew to them I really appreciated. I will make these again... they're good lunch waffles rather than breakfast waffles, and are nice with fruit on top.

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5 users found this review helpful

Crustless Cranberry Pie

Reviewed: Dec. 12, 2005

I completely changed the fruit, but the basic pie was quite tasty. I added a little cinnamon, and I cut the sugar in 1/3 as I used sweet fruit. I made this with very ripe fuyu persimmons cut in large chunks (about the size of cranberries) and it was very nice. Mild and sweet. I omitted the nuts 'cause I forgot to buy more and was too lazy. I think next time I'll microwave the fruit a bit first as I'd like it to turn out softer. I like this and will keep playing with it - I like the muffin suggestion

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Easy Baklava

Reviewed: Dec. 3, 2005

Maybe a little more buttery than I like, but very good. I used expresso honey ('cause that was all I had) and all pistachios, and put a little rosewater in the syrup. I also probably put in more like 1tbsp of cinnamon, 'cause I really like cinnamon. I made sure my syrup was room temp before adding it to the hot baklava, and I was worried it would still be soggy but has firmed up nicely since it cooled. I didn't make nice diamonds, mostly 'cause my knives are kinda cheap, but it still tastes good :)

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Eclair Cake

Reviewed: Nov. 30, 2005

This tasted pretty good. I used honey grahams, butter pecan pudding, and dark chocolate frosting from a can I melted in the micro for 30 seconds and then poured on top. I probably ended up using more coolwhip than specified, as I am metric and I never know if that sort of packaging is weight or volume, so I added coolwhip until it tasted good but wasn't too fluffy (basically aimed for the texture of my home-made pastry cream) since the cool whip is also labelled in ml's. Will probably make again, I want to try the rocky road variation, or maybe try it with other wafer cookies.

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Queijadas

Reviewed: Nov. 29, 2005

I love these. You can do all sorts of things with them. As is, they're wonderful. I've also tried them with shredded unsweetened coconut with coconut milk instead of milk, and they were awesome. One of my favourites was to soak dried dates in the warmed milk and then puree it, making them with brown sugar to make a sticky-toffee-pudding like taste. I've also subbed the flour with 1/2 the amount in cornstarch with good results, and once I made them with whole wheat flour by accident and you couldn't tell texture-wise. Awesome dessert.

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Pfeffernuesse IV

Reviewed: Nov. 27, 2005

Not quite the taste I was looking for, but very good. I used organic blackstrap molasses, and whole wheat flour because I once again forgot to get more all-purpose. Turned out very well, will make again as cravings hit.

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Jam Filled Butter Cookies

Reviewed: Nov. 23, 2005

These were really nice cookies - sweet and buttery without greasyness. I didn't realise I only had whole wheat until I started making them, but no one noticed and they had a nice taste to them so I think I'll keep using it. I filled my with blackberry jam and rolled the edges in sliced almonds. I will have to make more... possibly immediately.

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7 users found this review helpful

Burmese Chicken Curry (Gaeng Gai Bama)

Reviewed: Nov. 4, 2005

This is an excellent curry, but the quality of the ingredients really makes it - get the best red curry paste you can. I don't find mine that spicy (if it's just for me I grind up more peppers for it) but others have had some problems. Sometimes I make this with half chicken and half shrimp. It's one of the better curry recipes I've found on this site - I tend to like more Indian (or Burmese) style curry than Chinese or (shudder) British, and it has to be a pretty special red or yellow curry to get me away from green curry.

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4 users found this review helpful

Chocolate Chocolate Chip Cake Cookies

Reviewed: Oct. 12, 2005

Exactly as promised - chocolatey, cakey goodness. I was worried the dough would be too soft and spread (it's really sticky) but it didn't... I did substitute two teaspoons of mint flavouring for the vanilla and used mint chips instead of chocolate, and omitted the nuts 'cause I couldn't think which ones would taste good with mint and chocolate. Wonderful cookies - I made them large so I only got 2 dozen.

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25 users found this review helpful

Gypsy Tart

Reviewed: Aug. 12, 2005

This is so good - I couldn't find muscovado sugar easily, so I subbed dark brown sugar with a big spoonful of molasses. I chilled the evaporated milk before using and it whipped up quite nicely and baked up well. So very tasty and sweet! I also used a crumb crust 'cause I had a bag of cookies to use up. Tasted good together.

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51 users found this review helpful

Gingery Mung Bean Sprouts Pancake

Reviewed: Jun. 26, 2005

Yummy. I needed more water than stated to make a batter, but I was using whole wheat flour (all I had). Squeezing the mung bean sprouts as I dropped them in crumbled many nicely while leaving some whole. I omitted the sesame/veggie oil mixture, instead spraying a nonstick pan lightly with cooking spray and sprinkling a mixture of bonito flakes, kelp and toasted sesame seeds on the top side. I just put some more tamari on top to eat. It was so good!

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8 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: May 18, 2005

Really nice. I used 3/4 cup peanut butter, and omitted salt 'cause I'm not a big salt person and peanut butter's already salty. I also dumped in half a bag of peanut butter chips. I had to use part white sugar and part splenda that I have from my father's visit 'cause I ran out of white sugar. Cooked easily in 25 min. Very good.

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Chocolate Clouds

Reviewed: May 10, 2005

These turned out really well for me. I made them but omitted the chips and I added a big spoonful (probably about a tablespoon) of instant vanilla-flavoured coffee for mocha meringes. I made them larger (I only got 16) and baked for an extra 15 minutes or so. Still a tiny nidus of moisture in the centre, but the rest of the meringue is beautiful, so it's probably my fault for getting impatient to eat them...

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Double-Peanut Double-Chocolate Chip Cookies

Reviewed: Apr. 26, 2005

These were pretty tasty... a bit greasy though. I did indeed get that crumbly texture. The only change I made was to use margarine instead of butter, and I found the first sheet didn't spread much so after that I flattened them with a fork. An excellent procrastination break.

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Pastry Cream

Reviewed: Apr. 23, 2005

I kind of bs'd my way through this, since I didn't have quite what I needed - only used five egg yolks (smashed one egg on the way home), and so used what I judged to be a "bit less" of everything else to make it, and substituted 2 tb of cornstarch instead of flour because I cleverly spilled my whole wheat flour into the white flour tin, so I didn't want bran flecks in it. I also didn't have a vanilla bean, so I splashed some extract in. Soooo unbelievably good, it nearly didn't make the cake cooling sufficiently to fill.

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12 users found this review helpful