AUSSIEMUM1 Recipe Reviews (Pg. 10) - Allrecipes.com (18181991)

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Cinnamon Raisin Bread I

Reviewed: May 19, 2006
I used my bread machine for this loaf & had to customize it to 3 1/2 cups of flour. FANTASTIC!! I didn't have eggs, so I used egg substitute and 1/2 tblspn olive oil and just as much warm water an egg would be. I used dried mixed fruit instead of raisins in the fruit dispenser and just added the cinnamon, margarine, 2 1/2 tblspn white sugar to the whole loaf at the beginning. I added an extra tsp of cinnamon to the loaf and it tastes great! So more or less dispered the swirl throughout the whole loaf and it tastes wonderful toasted under the grill.
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Amish White Bread

Reviewed: May 16, 2006
Waaaay too sweet. Really. Some recipes only call for a tablespoon of honey so I was unsure but followed the recipe. Hubby said if you added raisins it could be a sweet raisin bread, but even then it was too sweet for me. It cut fine, was a little dense and heavy but overall okay.
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3 users found this review helpful

Country Seed Bread

Reviewed: May 13, 2006
I got a brand new bread machine for Mother's Day today and decided to make this bread. It is goooone! Gobbled up in minutes. Moist and tender centre and crusty exterior. Honey did add a lot of sweetness so if you don't think you like a sweet taste with grains then halve the honey. I didn't have flax so I used sunflower seeds like another reviewer suggested and made sure not to add too many grains to overtake. I also added a couple of shakes of onion powder. Fantastic!
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4 users found this review helpful

Cherry Chocolate Cake

Reviewed: Apr. 30, 2006
I followed the recipe exactly and I'm not sure you have the correct quantity for a normal cake pan. My cake rose above the edges, still wet mind you and overflowed onto the bottom of the oven. Smoke is everywhere. I consider myself a pretty good cook, and I would advise that if anyone is unsure of the quantity of cake to their cake pan please use a cup cake pan or muffin pan. I had to take it out of the oven, the whole kitchen full of smoke and the edges cooked perfect and the whole middle of the cake still uncooked. Taste is also a little bland for my liking.
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Easy Key Lime Pie I

Reviewed: Apr. 24, 2006
DELICIOUS!! And, so easy. Took me about ten minutes to prepare. As I took it out the fridge once cooled hubby didn't believe me that I made it. He thought I bought it. LOL. So good with whipped cream. I didn't have enough bottled lime juice but I had fresh lemons and I used just over 1/2 cup of freshly squeezed. I bought the sweet pastry base to make it even easier.
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1 user found this review helpful

Sizzling Chicken Fajitas

Reviewed: Apr. 14, 2006
This recipe for our family was not outstanding, or above average, just ***average***. There was too much lime. Lime in the chicken and lime in the onion and pepper saute. It tasted citrusy and strange, when all I wanted was the flavour of the chicken. It left an aftertaste of sour lime as well.
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Jay's Signature Pizza Crust

Reviewed: Apr. 13, 2006
I had to let the dough rest in the bowl for a few hours and I made two batches. I read all the other reviewers comments and thought that if I just left the dough as is and rolled it out it would be a thick crust. So, I rolled it out with a floured roller until it reached a thickness that I thought would not puff up too much. I did have excess which I froze. I didn't let it rise in the pan but immediately put the topping on and cooked it. It didn't rise, except for the edges which puffed a tiny bit. So because my dh likes a thin crust I did this to the 2nd batch as well. So, I wish I would have let it rise in the pan for the first pizza which was my favourite. I also added onion powder and garlic powder to the mix.
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Lemon Poppy Seed Bundt Cake

Reviewed: Apr. 12, 2006
This is rated 4* because it has too many poppy seeds. You could easily cut the amount by half and still have plenty. Also the batter looked slightly runnier than it should when I finished mixing so I added about 1/4 cup more of sifted selfraising flour and this did the trick. I melted a few squirts of bottled lemon juice and some icing sugar in a saucepan and spread the glaze over the hot cake with a pastry brush.
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Italian Zucchini Saute

Reviewed: Apr. 12, 2006
I asked my hubby what this rated as and he said 1*. My brother said 3*. I say 2*. Below average and I found I had to add a lot of flavourings to bring it up to standard. More salt, brown sugar, bbq sauce, worscheshire sauce and still not that great.
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2 users found this review helpful

Oven Roasted Potatoes

Reviewed: Apr. 12, 2006
These were above average but not outstanding. Very nice.
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1 user found this review helpful
Photo by AUSSIEMUM1

Roasted Brussels Sprouts

Reviewed: Apr. 12, 2006
There's a trick to this recipe. I sliced approx. 10 sprouts in half lengthwise and added a fair amount of salt, pepper and olive oil in a freezer bag. They cooked in about 30 minutes at 200 Degrees Celcius and were PERFECT! I mean they tasted like potato chips! My younger brother said they were very salty and because I ate them all the first time around, I made more with less salt, less pepper,less oil. What a mistake. They were still lovely, but the best way to enjoy these is to make sure they are well salted to taste, with pepper and enough oil. Cook for less time and not so hot. Delicious. By the way, did I mention I ate like a kilogram of these? LOL.
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Savory Garlic Marinated Steaks

Reviewed: Apr. 11, 2006
I really enjoyed this. I came home from the city and had to quickly make dinner so I bought some rump steaks from the supermarket. My steaks only had one hour to marinade and OMG they were tender! I pounded out the steaks with a mallet and put them in the fridge with the marinade, making sure they were well coated. I had to double the recipe because of how many people I had to feed and I used red wine vinegar instead of balsamic because that's all I had. I seared the first side of the steak on #7 on frypan and then after 2 mins let it cook on #5 and then turned the steak over to cook on #5. My steaks were as tender as water. They just dissolved in my mouth. Hubby and I agreed on four stars because it was just like a normal teriyaki steak flavour and not out of this world. I also didn't have the liquid smoke or powdered onion.
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5 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Mar. 28, 2006
I followed the recipe and halfway through cooking I needed to drain the fatty juice from the pan. Lucky I checked it. This is my first time trying meatloaf. As an Australian we never have it, we usually do the most fantastic rissoles and I assumed that the meatloaf would be very nice. How wrong can you get? There was nothing of interest in the meat. It needs tomatoes, capsicum at least to cut through the plainness.
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3 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 25, 2006
I am giving this recipe 4 stars only because my hubby gave me at least five comments of how good it was. I thought is just so-so and better prepared fresh as I took it to a birthday party, the juices needed to be drained three times and it looked slightly unappetising. I put the cut up flour tortillas in a muffin pan to create the curve in the chip and it really is time consuming and uses a lot of fruit (remembering that you might need lime for browning apples). I would have given this three stars as it tasted alright, but hubby said it was a good little munch out.
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4 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Feb. 16, 2006
Light and airy, yet moist and yummy. Very sweet.
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Chicken Pot Pie IX

Reviewed: Nov. 29, 2005
This pie turned out great! I used Grandma's Secret Piecrust Recipe from this site and used what I had on hand. Thanks Roberta!
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4 users found this review helpful

Chocolate Rum Balls I

Reviewed: Nov. 25, 2005
YUM!! I've always wanted to learn how to make rum balls. My favourite are ones with mixed fruit as well because it adds flavour and interest in that dark, chocolaty heaven. The sultanas in the mixed fruit soak up the coconut rum that I used. Plus the huge splash of bourbon. I'm used to rum balls being rolled is dessicated coconut. So for the 1 1/2 cups for chopped nuts, I substituted half chopped nuts and half mixed fruits so the measurements were still the same. Had no corn syrup and used honey instead. I've never had rum balls rolled in icing sugar or cocoa, so try it in the dessicated coconut, you won't be disappointed!! Thanks Donna!
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Microwave Oven Peanut Brittle

Reviewed: Nov. 24, 2005
EXPERIMENTAL FUN!! The first two times I made this it wasn't much chop. I burnt it. Then forgot the soda. It was so much fun, tho. I felt like a child making candy and just having a blast in the kitchen. Considering this is the first time I've ever tried to make Peanut Brittle, a few failures were a certainty. The trick with my microwave is because it's 1000W is to put it on Medium High. Third time's the charm. And, it tastes lovely. I didn't use the baking sheet as the first two times the brittle stuck to it even tho I had sprayed it with light cooking oil. A plain tray sprayed with oil works fine and I followed another reviewers advice and used 3/4 honey 1/4 water as a substitute for the corn syrup. I'm gonna have funnnn making this one all the time. Thanks Linda!!
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Jam Filled Butter Cookies

Reviewed: Nov. 23, 2005
These were passable. Nothing fancy. The cookie was too soft when cooked. The dough lacked flavour. Vanilla extract or something similar wouldn't go astray.
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9 users found this review helpful
Photo by AUSSIEMUM1

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 19, 2005
I have a cookie recipe that is similar to this one. I have found that it is too sweet so over the years I changed the 1/2 cup of white sugar to 1/2 cup desiccated coconut. You shouldn't skimp on the brown sugar because that's what gives the cookie its crunchy exterior and soft middle. I also buy almonds (don't bother toasting them) cut them up and add them as well. I mix dark chocolate chips with white chocolate chips for that deliciously ugly look. When I make these I'm lucky to get left with the dough because my family eats it before I can bake it. Great to freeze. Update - These are great! Just like a bakery.
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5 users found this review helpful

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