AUSSIEMUM1 Recipe Reviews (Pg. 3) - Allrecipes.com (18181991)

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AUSSIEMUM1

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French Toast I

Reviewed: May 3, 2009
This was nice, thanks. Tastes best with white bread.
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Rich Chocolate Brownies

Reviewed: May 3, 2009
These were good. This recipe has a lot of potential. I only had double yolk eggs, but still used two anyway. Perfect moistness. I used half white sugar and half brown - but next time I will increase the sugar by 1/3 cup because these weren't sweet enough (I only served them with a sprinkling of icing sugar). Definitely double the recipe because they could do with being a bit thicker. I did add the baking powder as I wanted them to rise. These cooked in about 20 minutes, so make sure you check the batch. We like brownies without icing, so next time we would increase the sugar in the batch. Thanks for the recipe and I will try again and update. Made these again about two days later and upped the cocoa to 1 cup, 5 eggs (I only had double yolk eggs so nice and moist, 3 cups of sugar - half brown, half white, left everything thing else the same. I found these actually had the flaky top after they cooled. They tasted better after about 4 - 5 hours, than warm out of the oven. When cool, they seem to contract and the top crackles and the middles get all squidgey. When they're warm and heated, they rise and expand, and are kind of cakey (in a good way). They were five star worthy with this moderation and I will continue to use this recipe as I've never seen them go so fast.
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Banana Blast II

Reviewed: May 2, 2009
The kids really liked this one. I did add a little vanilla extract, cinnamon and nutmeg. Also, I needed some extra milk and water as my bananas were frozen and large. The mix was creamy and delicious.
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Tiramisu Layer Cake

Reviewed: May 2, 2009
Yum! I followed the recipe exactly for the filling and icing, but I'd been looking at this recipe for ages and never made it because it called for three cake pans of the same type. I didn't want to go and buy another two cake pans and I didn't want to use up an entire day just baking 1/3 of the cake. After reading through a different cake book, I had an epiphany! I would turn it into a marble cake! I used regular white cake mix and did half the batter plain and half the batter mixed with 4 tsps of coffee dissolved in 4 teaspoons warm water. I lined the base of my tin and used a big spoon to drop alternate spoonfuls into the tin. White, then coffee until all finished. Then I used a sharp knife, but a skewer would be better, to drag the batter back and forth to create a marbled effect. When the cake cooled, I split in half and filled and iced! So, if you're short on pans, this idea works well. Really great cake.
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Bacon Wrapped Hamburgers

Reviewed: May 2, 2009
Hubby rated these 4*. But, I did not like the mess they made of my George Foreman grill. A great, big, awful, cheesy mess. Crusty, melted cheese everywhere because these were far too wet. I'd add half a cup or even more of fresh breadcrumbs next time. Taste is nice.
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Bacon-y Bok Choy

Reviewed: Apr. 27, 2009
This is really great. Simple flavours and so easy. The bacon adds a wonderful salty flavour and I used mature bok choy instead of baby as that's all I had. With preparing this dish, I did as you would do for stir -fry, by chopping everything up beforehand. I also added 1 green onion, half an ear of corn and 1 stick of celery all chopped up because I'm always looking for ways to eat more veg. Totally delish! I did separate the stalks and the leaves and only added the leaves in the last two minutes. The stalks had about five minutes cooking time. Perfect instructions, too. Don't leave your pan on too high when you put the stalks in - your garlic will burn. Thankyou for a wonderful recipe that has left me with lunch tomorrow! Update: I have made this again, but added some mushrooms. This recipe is the bomb!
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Pineapple and Banana Smoothie

Reviewed: Apr. 26, 2009
I served this for my kids for an after school snack. They enjoyed it alot and gave it 5 stars. Thanks.
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Crab Quiche

Reviewed: Apr. 26, 2009
This is very tasty. I used real crab as I had so much I didn't know what to do with it all! I used half double cream and half whole milk for the 1 cup of heavy cream as double cream is too thick I think. I added more crab (anything to get through it...lol) but otherwise followed the recipe. I used frozen puff pastry as a base and it was really good.
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Dana's Tropical Fruit Smoothie

Reviewed: Apr. 24, 2009
My kids rated this 5 stars. I thought it was about 3 1/2 - 4. Quite good flavour, but pineapple is kind of overwhelming for me. I used one tin of pineapple pieces plus juice, doubled the oj (using concentrate and water) used 2 large frozen bananas and four small kiddy tubs of vanilla yogurt. I only used 8 iced cubes instead of 16 because my bananas were frozen and so I added just a bit more water. Great idea to use a tin of pineapple, though. My eldest calls is pineapple smoothie - the taste is so prominent.
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Raspberry Cake

Reviewed: Apr. 18, 2009
Very unusual taste. And, texture wise, imagine the structure and semi-solidity of jelly, but it is cake. The taste is the reason why I'm giving this 2 stars and my biggest cake eater in the house (4 yr old) had one bite before leaving it. I kind of wanted to throw it away, but dh believes the kids will eventually eat it. Funny thing is, the cake baked up perfectly, excellent in this respect. The cake taste itself was the biggest disappointment. It has an artificially fake taste to it (probably from the powdered gelatin). Thankyou for the recipe, however, for our family I won't be making it again.
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Baked Ziti III

Reviewed: Apr. 8, 2009
I made spaghetti sauce with spiral pasta one night and had lots of everything left over so I decided to put this together on the same night and let it sit in the fridge until the next day. Really easy to put together as well. It is FANTASTIC!!! I added fresh herbs to my sauce (bit of parsley, oregano, and basil) and used KAY'S SPAGHETTI SAUCE from this site. I mixed the pasta spirals with the sour cream, grated cheddar and 1 egg as one reviewer suggested and it makes the noodles so creamy and delicious. Won't do it any other way from now on. I layered it pasta, sauce, sour cream, etc and finished the top with another layer of sour cream, grated parmesand and finely chopped basil. I also had a round of brie to use up (didn't have provolone) and dotted pieces of the cheese throughout the dish in the centre. Absolutely best ziti I've ever tasted. I also made the sour cream a little easier to spread evenly by mixing with a tablespoon or two of milk and mixing well, then spreading over the beef sauce. I put the chunks of brie on top of the beef sauce and my eldest child gave me the dirtiest glare when I said I ate all the leftovers.
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Light Oat Bread

Reviewed: Apr. 4, 2009
Very nice bread. Slight oat flavour and wonderful crust. Loose, kind of softish, moist texture. You could use this sandwich with simple flavours as the bread is a unique taste in itself.
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Butternut Squash Soup

Reviewed: Apr. 4, 2009
This is really good soup. I used about 150g of cream cheese and it was very creamy and delicious. Dh said it could do with a little more cream cheese, but I didn't think so. The cream cheese gives it a slightly sweet, very faint abstract taste that suits it well. I baked the squash with two cloves of garlic. The only problem was, this recipe took ages from start to finish. I made strawberry jam in about half the time. I gave this recipe 4 stars for the taste, though, not on timing as it was my choice to roast the 2 squash I had. I have tasted a better soup at a restaurant that I'm still trying to mimic. Thankyou for the recipe. Even my kids ate it!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 20, 2009
All I could taste was the pudding mix, chocolate and sugar. Let me tell you, pudding mix has a nasty aftertaste, kind of like too much baking soda - fizzy, acidic and very, very noticeable. It sits in your teeth and fizzes away giving off a very strange flavour. Kind of like you're eating chemical preservative or something. I rarely eat preservatives and don't really eat processed food although my family do like cookies and such, I usually make them myself. (And, no I didn't add too much baking soda.) These cookies are also too soft for my personal preference. I had to make them smaller and cook them for 13 minutes just to make them harden enough so they wouldn't fall apart. I believed reviewers who said you couldn't taste the pudding mix, but it is overpowering. Dh said he could taste it, but he kind of liked the cookie and gave it 3 stars. He does eat preservatives a lot more than I do (he likes to buy his lunch), so he may be used to it, but for me or anyone else who doesn't usually eat that stuff it ruined the mix. I won't be making these again, sorry, simply because I can't cope with the taste and flavour of the presevatives in the pudding mix (I used Cottee's vanilla). It sort of reminds me of a pancake mix with too much baking soda (if you've ever had some like that) it takes control of the entire recipe. Thanks for the recipe, though and I guess my diet of fresh foods is making me dislike packaged mixes.
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Raspberry Lemon Muffins

Reviewed: Mar. 9, 2009
These were too dry for my liking. I had to add a little more milk and oil just because it remained in powder form still (from the flour). I didn't want to add too much and destroy the original recipe though. I didn't add the zest, but used the extract and dh said that the lemon overpowered the raspberries. Overall, I wouldn't make again, simply because these were far too dry.
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Barbequed Thai Style Chicken

Reviewed: Mar. 3, 2009
This was great. Next time, I would make some changes, such as leave out the curry and the tumeric. You don't need it. I used those tubes of minced herbs for this meal, "Thai" flavours. Hot chilli, coriander, and garlic. I used two 12g tubes of coriander and only one of chilli. Dh says there's something missing, but he's not sure what. I don't think there's anything missing, as such, but that the curry and tumeric confused the flavours so on one hand you had the thai spicy/sweet, then on the other something like a satay, with curry (dh asked if it was tandoori by the colour and taste)and tumeric. It probably felt like something was missing because it had added spices of a different nature that didn't hone on the coriander/chilli/garlic mix. I used 2 tblspn of oyster sauce (my secret ingredient in gravies - thanks Dad!) and 1 tblspn of soy sauce.
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Best Chocolate Chip Cookies

Reviewed: Mar. 2, 2009
I used left over mini snickers bars for the chocolate in these cookies to replicate the snickers cookies in the supermarket bakeries. They were right on the money. A little sweet for me, but Dh said he had to walk away from the cookie jar, and Dd has been stargazing at the jar all afternoon. I didn't have non-stick paper, so I sprayed some oil on a pan and got some hand towel to swipe over it so that there wasn't too much, just a light coating. Dd just asked me for another cookie! lol she's already had three. I used lemon juice for the cream of tartar as one reviewer suggested. The perfect cooking time for me was 13 - 14 mins. I have frozen some dough and I'll update to tell you how well it performs after freezing. Dh said they are exactly like the bought ones. UPDATE - These baked fine after freezing. They actually took 11 minutes, so 2 minutes less time. And, they didn't spread out so much either. Still have that fantastic look of a yummy cookie and dd says they're like the Subway ones.
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Pie Crust IV

Reviewed: Feb. 27, 2009
I used this recipe for an apple pie and it was so flaky and delicious. I feel however, that it's rightful place is with a savoury pie because it's exactly like those delicious flaky pastry on a meat pie at a great bakery. I just did it all in a food processor, let it rest in the fridge wrapped in plastic because I had stuff to do. So, yeah. It was great in a fruit pie, no complaints, but it would blow your mind in a meat pie. In a sweet pie, I would add a little sugar next time, but it was truly fabulous.
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Apple Crumb Pie

Reviewed: Feb. 27, 2009
Do not make this if you are on a diet! It's the most amazing apple pie you will have ever tasted. I did make a few changes based on what I enjoy in an apple pie. I doubled the flour in the mix with the apples and no problems with it being runny even when warm and because I used pastry that I made at home, I sprinkled 1/2 tblpn of extra flour on the bottom of the pastry shell like my Dad taught me, plus a sprinkle of Chinese Five Spice which has cinnamon, anise, fennel, ginger, licorice root and cloves. I also added a tablespoon of this spice to the apples. I didn't use the optional walnuts or raisins and this pie was the best pie I have ever tasted! I sliced the apples very thinly. I served it with thickened cream - KEEPER!!
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Creamy Au Gratin Potatoes

Reviewed: Feb. 19, 2009
I've tasted better. The cheese sauce needs work as the flour did make it go lumpy-ish and kind of dry after I pulled it out of the oven - it was fine when I put it in. The sauce needs to be creamier. This was an average potato bake, none one exclaimed over it, but most ate it.
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