AUSSIEMUM1 Recipe Reviews (Pg. 4) - Allrecipes.com (18181991)

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Ricotta Cookies II

Reviewed: Feb. 15, 2009
I'm not sure whether to give these a 3 1/2 * or 4 *. I wasn't that thrilled with them but the family seemed to like them. Hubby described the texture as a vanilla cupcake. He's exactly right. These are like cupcake cookies. Something different which did use up my left over ricotta, but I wouldn't go out of my way to make again. Thankyou.
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Guacamole

Reviewed: Feb. 15, 2009
This recipe is quite rich, although that's a funny way to describe a healthy dip. The flavour of onion, creamy thick avocado and chunky tomato plus lime hit my stomach hard when I ate it first. I served this when a friend came over and only put a little in a bowl which we scooped up with vegies. It was fine like that but I wouldn't like to have lots. Less is more.
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Rocky Road Ice Cream

Reviewed: Feb. 3, 2009
Sublime. The base of chocolate ice cream is the perfect flavour. So creamy and delicious. I used double cream and thickened cream for the light. I finely chopped up a block of Cadbury's rocky road chocolate, added a few unsalted crushed nuts and mini mallows and chopped 3/4 very finely up until I filled up two cups. The other 1/4 of chocolate, nuts and mallow I left a little bit more chunky. Very rich, but could easily rival an overpriced ice cream at the shops. No eggs as well!!@! This is great because there is no custard, no taste of egg and for some reason it freezes so much better and the method could not be easier, really, all you have to do is stir in some cream. You could easily leave out the cocoa if you wanted a different flavour and leave it vanilla and add chopped white chocolate and cranberry bits. In fact, I'm kind of inspired by this method to create a pavlova flavoured ice cream with vanilla base, chunks of meringue, strawberry swirl and chunks of berry. Easy, easy, easy - you have to try this recipe.
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Jamie's Cranberry Spinach Salad

Reviewed: Feb. 3, 2009
I sort of made-do with what I had to make this for dh's work lunch. I dry roasted pine nuts (all I had) and only used poppy seeds as I ran out of sesame. I also added some full fat Danish feta (yum!) and chopped, poached chicken breast. I used a packet mix of baby spinach and rocket and because this is a very green salad, I asked him later what he thought of it. He said it was really great and the dressing worked well. 4 1/2 - 5 *. So, I'll give it a 5. This salad is going to be easy peasy to give him as dried cranberries don't really go bad, nor seeds, nor nuts and just add a bit of cheese and meat and I'm good to go.
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The Best Chicken Salad Ever

Reviewed: Jan. 29, 2009
This is nice. I used homemade coleslaw dressing and mayo. I'm giving this 3 * because it wasn't above average or excellent. If you've ever been into a sandwich shop and they have a shredded chicken, mayo and veg sandwich this is what it tastes like. The consistency is not a plus in its favour. However, I suppose the kids would find it easy to eat, but not very flavourful. A bit of a disappointment because I tripled the recipe. Great for little kids sandwiches who can't eat crunchy things but not really suited to adults.
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Photo by AUSSIEMUM1

Spinach Cantaloupe Salad with Mint

Reviewed: Jan. 26, 2009
OUTSTANDING! Out of all the dishes I prepared for Australia Day, everyone said this was the best - and I didn't even use avocado. Mine weren't quite ripe enough and I only had green bell pepper, and used mint sauce in the dressing. Other than that, I followed the recipe exactly and my kids were fighting over the last pieces of spinach! I have never seen that before. lol. The dressing is the PERFECT compliment to this amazing dish. I plan on making it again tomorrow night as it was that good. Even hubby was nodding with approval and murmuring 'great salad'. I used fresh mint from my potted garden - best salad I have eaten in a while. Thank you for this recipe!!!
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Beer and Brown Sugar Steak Marinade

Reviewed: Jan. 26, 2009
This was great. I used a regular mid strength beer left over from Christmas and the flavours were perfect.
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Lemon Pepper Dill Fish

Reviewed: Jan. 26, 2009
Very nice. I used fresh dill and minced garlic. I baked it in the oven.
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Angelyn's Marinade

Reviewed: Jan. 26, 2009
The sesame oil was incredibly overpowering with this marinade. I tried it on pork sausages baked in the oven, but the kids didn't really like them. Too much of a smoky, sesame flavour. You could really taste the soy and it seems that it needed more balance, as in to add something sweet like a bit of honey or something. If I ever made this again I would add 1/4 the amount of sesame oil and equal quantities of soy/honey. Thankyou.
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Easy Pizza Sauce III

Reviewed: Jan. 24, 2009
Really good. Reminds me of a pizzeria sauce. Don't add too much baking soda if you need to - you make it taste fizzy. Just add about 1/8 tsp and I did add a little sugar, ground oregano, minced garlic but no paprika - oh, and I only had a tin of diced tomatoes which I drained well before placing everything in the food processor. Thankyou for a delicious sauce.
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2 users found this review helpful
Photo by AUSSIEMUM1

Blue Cheese Burgers

Reviewed: Jan. 23, 2009
Very good. I just finished eating one of these and while the taste was outstanding, the method of preparing the patties kind of made my patties fall apart. I used a creamy blue and you can barely taste it as it makes the meat moist and with runny cheese. YUM! Next time, I will cut up the blue into small chunks and surround a few with ground beef so that the cheese won't leak out so much and catch and burn on my grill. The literally ripped in half in my George Foreman as the cheese stuck to one side. Also, don't use a spray oil, oil liberally and oil again while hot with paper towel and oil. I used spray oil and I'm not looking forward to cleaning the grill. The pan needs to be hot to seal, I put them on while it was cold and it's not good. I think a light coating of flour(shaking off any excess) would help here and I think a whole egg wouldn't go astray in keeping these babies together. Small things in the method of making these mean you don't lose any cheese, they don't fall apart and you have less mess to clean. I had no hot pepper sauce or mustard powder, so I subbed a little sweet chilli and Hot English mustard. UPDATE: I use this recipe every single time for burgers now. It's so good. I don't see the point of making a hamburger unless it has a pool of gorgeous, slighlty tangy, runny blue cheese through the middle of it. Makes the entire burger so moist and flavourful!
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Banana Crumb Muffins

Reviewed: Jan. 22, 2009
My dd loved these and none of them are left! I didn't manage to even take a photo - and that says something. The batter made 12 muffins and I followed another reviewers advice about adding some vanilla, nutmeg and cinnamon to the batter. I just mixed up the bananas with a fork and a wooden spoon for the whole batter. Dd says they deserve a billion stars, they are so moist, the topping so delicious and she tells me she couldn't help but eat 5 of them while I was otherwise occupied. lol.
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Crispy Potato Wedges

Reviewed: Jan. 16, 2009
Very nice, but needed some additional flavourings for our family. I placed the potato wedges in a plastic bag, added 1 tsp of minced garlic, 1/2 tablespoon salt, 1/2 tblspn onion powder, 1/2 tblspn dried mixed italian herbs, 1/2 tsp mild paprika. The minced garlic provides enough liquid to coat all the potatos. I have also frozen some in a separate bag because the potatos I would make a handy snack.
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Curried Tilapia with Mango Salsa

Reviewed: Jan. 7, 2009
The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen, knows that once you add salt, it's a bit difficult to fix if it's too salty. Follow my advice - add half the salt, stir and taste and do it at the end of making the salsa. I added fresh mint to the salsa and the sweetness of this did help the taste.(But not enough, sorry. My kids who love mango rated this 2 1/2 *. I had two mangoes, lots of fish and doubled the recipe. I also dipped the fish in flour after rubbing with curry rub and this made a nice, curry, crunchy coating on the outside and the rub was worth 3 1/2*. Overall, I'd try the rub again, but the salsa was salt overkill.
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19 users found this review helpful
Photo by AUSSIEMUM1

Mushroom Salisbury Steak

Reviewed: Jan. 6, 2009
Fan-freakin'-tastic!!! I made the sauce and put it aside (I used approx 600ml of reduced salt real beef stock for the Aussies out there) and all purpose flour. I made the patties, using my food processor for the crumbs and onion and fried them with the lid on (helps to steam the insides). When brown, I took out, drained the fat, added some cubes of butter, some fresh chopped mushrooms and one of those small cans of sliced mushrooms in butter that I'd been trying to use up. After frying until the mushrooms soaked up the juices, I added the sauce liquid and simmered on high for about 5 mins. Turned it right down, added the meat and simmered on both sides for about 10 minutes. My child, who hates mushrooms, totally begged me for more.
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Boiled Fruitcake

Reviewed: Dec. 29, 2008
This was fantastic! I didn't use nuts, citrus or cherries, just mixed fruit and some prunes diced the same size as sultanas (just went by eyeballing the prune amounts). Took it to my Father's house for Christmas Day and everybody went back for seconds, we served it warm with brandy custard or thickened cream and it was so delicious. I didn't cook it the full time as I checked it about 15 minutes before and a skewer inserted in the middle showed it was cooked. I then smeared about 1 tblspn of bourbon over the top and just trimmed the non-stick paper so it was level with the cake and wrapped in foil which helped to soften the top of the cake (it steams) so that it's like the commercial types with the soft, smooth top and not rock hard. I put it in the fridge overnight, next morning left the non-stick paper on, double wrapped in plastic wrap and once in foil again and stored in fridge for five days and it traveled in an old biscuit tin. Seriously wonderful and can I say it blew all the other plum puddings and celebratin cakes that I had bought from the supermarket out of the water? It did. No sooner had I cut a slice, then someone would grab it. Oh yeah, boil the ingredients in a sort of larger style saucepan because the baking soda makes things bubble up.
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Jo's Rosemary Bread

Reviewed: Dec. 6, 2008
This bread is fantastic! I followed the recipe exactly and I let it mix in my bread machine and rise twice but baked it in the oven. How I did this is, I put the dough on a non-stick sheet on a tray in the middle of a cold oven and put a tray of boiling water beneath the dough to help it rise while I was out of the house. I was gone for a little too long and it over rose, collapsed a little to a foccaccia bread style, but I turned the oven on at 170 degrees C, kept a good eye on it (even kept the water on the tray beneath it) and it was wonderful. Not real keen on the olive oil and black pepper, to serve it with, I think I'd prefer a ranch sauce. Fantastic taste, just perfect as written. You could take this bread to any dinner party, friend's house or gathering and everyone would love it. Oh yeah, I let the yeast sit in the water for 10 mins until frothy.
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Ron's Bread Machine White

Reviewed: Dec. 2, 2008
This is really good. I used the 3/4 cup water/ 1/4 cup of milk that another reviewer suggested and was happy with the results. This bread was the easiest to slice.
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10 users found this review helpful

Corn Potato Pancakes

Reviewed: Dec. 2, 2008
These were too runny and soft inside. Crispy outside, liquid potato inside. I had twice the potato stated, so I doubled the recipe. I guess you could say the texture put you off of them, and they needed more ingredients inside to hold their shape and add texture and flavour. Really quite flavourless. You could easily add chopped vegetables (frozen) or ham, because these need something inside for crunch and texture. Overall, a new idea and one I might try again with left over potato mash, while adding some meat and vegetables and flavourings.
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7 users found this review helpful

Surprise Banana Cake

Reviewed: Nov. 22, 2008
Surprisingly good. I wizzed up 6 overripe ladyfinger bananas in my food processor until mashed well and I beat the butter until pale. Although, this cake took 1 hour to cook, not 30 minutes it tasted fine.
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5 users found this review helpful

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