AUSSIEMUM1 Recipe Reviews (Pg. 7) - Allrecipes.com (18181991)

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Quick and Easy Pizza Crust

Reviewed: Aug. 26, 2007
This is the best pizza crust recipe if you need a pizza asap. I have tried others on this site, and this one consistently performs.
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5 users found this review helpful
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Pizza Dough I

Reviewed: Aug. 26, 2007
Easy to make and spread in the pan, but sooo soggy. A very moist dough and I had to add about a cup of extra flour. See photo for how soggy and wet the pizza dough was.
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6 users found this review helpful
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Oven Scrambled Eggs

Reviewed: Aug. 25, 2007
Too much butter and not enough salt. I had to pour the melted butter from the top of the eggs after cooking. I will make this again for the convenience, but use half or a quarter of the butter and a full tspn of salt.
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3 users found this review helpful
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Too Much Chocolate Cake

Reviewed: Aug. 24, 2007
My 7 yr old daughter made this. I frosted it and added the strawberries. The ready-made frosting came in the Devil's food cake packet mix. So easy and really decadent. She only used a wooden spoon to stir all the ingredients and we used a 3/4 pack of chopped dark chocolate because that's all we had. Hubby said, "It's one of the best." See photo.
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2 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Aug. 21, 2007
I used this frosting with the One Bowl Chocolate cake from this site. Yum! I whipped it with a whisk.
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2 users found this review helpful
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One Bowl Chocolate Cake III

Reviewed: Aug. 19, 2007
This cake will be printed out as my new basic chocolate cake. Everything about it was nice, I did add a teaspoon of instant coffee to the boiling water and the batter was thin. Baked up perfect - I did line the tin and use oil spray. Tastes better than some expensive box mixes. Wasn't overly moist either, just not dry at all. Thanks. UPDATE: Up the amount of cocoa to 1 cup and make sure it's the best quality. I use a European brand. You can use melted butter if you run out of oil. You can use whipped cream, cocoa powder and icing sugar for a great icing.
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508 users found this review helpful

Sunday Dinner Rolls

Reviewed: Jul. 10, 2007
To the reviewer before this post, this is how I do yeast bread. Your yeast must be fresh, dried in separate sachets or a container. If it is a little old, it might lose its rising ability. I always warm the liquids up - if the recipe calls for milk or water, I heat them in the microwave until blood temperature. When you stick your finger in the liquids it should neither feel slightly cool or overly warm, as yeast cannot activate with cold liquids and hot liquids kill yeast. You sprinkle the yeast into the warm liquid and let it sit there in a warmish place for 10 mins until it goes frothy. It is okay to add the sweetener to the yeast mix but do not add salt directly on top. Salt tends to kill yeast as well. Add oil to the yeast mixture after it's become frothy and the eggs are beaten lightly with a fork. Then, I add the required flour and salt on top of that. You knead the dough until it becomes elastic, I do this in a bread machine or with a dough hook. Put the dough in a lightly greased bowl, cover with a clean towel and leave in a warm place. Warm as in a warm, sunny spot or beside a hot oven, on top of a working dryer, even an oven turned down to its lowest setting (remember too hot and the yeast dies - no rising). If you are going to rise in the oven, you're better off rolling the rolls out first. If you want to have a golden brown top with seeds, use lightly beaten egg, or butter and smear tops after they have risen because they do not rise as much with this on top.
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195 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jul. 3, 2007
Hubby rated these 4 1/2, but he rarely gives a five if ever. Myself and the kids rated it 5*. I used extra mild sweet chilli sauce with honey so the kids could eat it. I also lined a tray and placed the fried wings on top and spooned over the sauce, baking in the oven for 15 minutes on high heat. Delicious and tangy. Great recipe and worth trying.
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6 users found this review helpful
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Strawberry Pie V

Reviewed: Jun. 29, 2007
Everyone liked this. I subbed plain flour in the place of cornstarch -- worked fine. Easy pie, but I guess I expected better flavour. I had to halve the ingredients and because we can't stand really sweet foods I only used 2 tblspn of sugar plus jelly. Dh and kids said they wouldn't want it any sweeter, so if you're not a fan of too much sugar keep that in mind. Dh did make a request for a little layer of caramel next time. Overall, a keeper but I will play with it. Maybe using real strawberry syrup instead of water?
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1 user found this review helpful

Garlic Chicken

Reviewed: Jun. 27, 2007
This was average. No outstanding flavours or very moist chicken. My breasts were dry and I didn't eat all mine because of it. The crumb held together fine, but the taste was average -- what you'd expect from garlic crumbed chicken baked in an oven.
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1 user found this review helpful

Cake Mix Cookies VIII

Reviewed: Jun. 26, 2007
What a flop! Due to egg allergy used egg substitute, 2 tblspn oil and because the mix was still too dry, 2 tbslpn milk. The submitter only wrote by "spoonfuls". I've never made cake mix cookies, so I used a tablespoon. Big mistake. Use TEASPOONS here people. My balls were too bit and mine spread flat across my whole pan, didn't maintain their shape or rise a little. I had to cook them for longer. Kids are disappointed. Next time I'll just make the cake. Thanks anyway.
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1 user found this review helpful

French Bread Rolls to Die For

Reviewed: Jun. 24, 2007
These rolls were alright, just not outstanding. A kind of weird texture for the dough once baked. Tasty, lovely dough to roll and we had them with turkey patties which everyone loved. Best warm from the oven.
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2 users found this review helpful

Golden Potato Soup

Reviewed: Jun. 24, 2007
I'm giving this four stars because I thought it was 3 and my kids thought it was 5. It was too cheesy for me and too rich. Hubby didn't exclaim over it either. But, it is the first time the kids have eaten soup and liked it.
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Jun. 23, 2007
My kids loved these. They did most of the cutting and loved that part. I added an extra 1/4 cup of sugar, but these were a bit too sweet. I'll probably do just under a cup next time. I also followed other reviewers and added lemon zest and extra vanilla when creaming the butter and sugar. The dough was very sticky so expect it to be, but I wrapped it in plastic and after 2 hrs it was perfect. I rolled 1/4 of the dough at a time which was a perfect amount considering all the fiddling you do with children involved. I didn't like these too thick or too thin, and I think they need to be cooked slower on a lower temperature because the bottoms were perfect but the tops too soft, middles cakey. Very sweet. Wonderful flavour so no problem there and dough was easy to work with once chilled -- my kids rolled it out fine with a little flour. I will cut the sugar next time. UPDATE- These are the exact same cookies from the Cookie Monster's recipe in the Sesame Street Treasury vol 1. It's better to use a fork to squash the butter into the sugar, add eggs, 2 tsp vanilla and stir well with the fork. Add flour, baking powder and salt. My kids make this with just a fork.
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2 users found this review helpful

Chocolate Chip Pancakes

Reviewed: Mar. 14, 2007
Delicious. Perfect pancakes. I doubled the recipe and used half the batter for choc chips and the other half for blueberries. I didn't make the sauce and then found I had none in the cupboards, so I wish I had. Next time...
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Pizza Dough III

Reviewed: Feb. 8, 2007
Yummy. I only had plain flour so I added a couple of teaspoons of bread improver and two teaspoons each of dried parsely, marjorgam and oregano and one teaspoon of garlic powder. I just had to check the bottom of the pizza dough to make sure it didn't burn. Oil your fingers and spread it out over your pan.
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2 users found this review helpful

Maple Pancakes

Reviewed: Jan. 17, 2007
These pancakes get three stars for how well they formed. They never stuck to the pan, perfect brown and size etc. Taste wise they needed another 2tbspn of sugar and more maple or vanilla extract. They were DENSE. Not light and fluffy at all. Mine weren't too thin and I doubled the recipe for 2 young children and two adults. Texture was a problem due to the denseness. Anyway, add maple syrup and butter and it will be alright.
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Broiled Lemon and Garlic Tiger Prawns

Reviewed: Jan. 8, 2007
This was a hit! I prepared the prawns brushed the sauce on top, some salt and fresh pepper then just sliced tasty cheddar cheese to fit the cavity and put them under the griller until the cheese was golden and bubbly. I drizzled a little more sauce over them as I placed them on the serving tray and served with a large green salad and garlic bread. Hubby ate all the leftovers and I cleaned his plate!
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Fruitcake

Reviewed: Dec. 13, 2006
I went to make this cake 3 1/2 weeks before Christmas and discovered I only had one egg. I used egg substitute and a little nut oil instead. As such, I don't think I can rate this cake fairly considering a fruitcake has so many ingredients it is vitally important to follow the recipe exactly. That being said, I did make this cake and because I didn't have enough eggs it was slightly crumbly. I should have left the cake to cool in the pan as once it was cool it was alot easier to remove. ***TIP: To line the bottom of a round cake pan with non-stick paper, turn your pan upside down and measure a square of paper so that it hangs over the edges by an inch. Then fold that square in half exactly and then in half again. Now fold it into half again so that it is in a triangle shape. Put the point of the triangle in the center of your upside down pan and then with kitchen scissors cut the excess paper that hangs over the edge in a curve. When you unfold the paper it will be in a circle that fits exactly into the pan.*** I did have excess batter and used another pan so I could taste it. It is very rich and heavy. Just like a fruitcake should be. I have never had nuts in a fruitcake and don't know if I really like them in there. It took THREE AND A HALF HOURS to bake at the stated temperature. It is now in the fridge and covered with alfoil in a cake container sprinkled with a mix of frangelico (hazelnut liquor) and brandy and bourbon every 2 - 3 day. I will update after Xmas.
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21 users found this review helpful

Biscuit Baking Mix

Reviewed: Dec. 5, 2006
I used this recipe for the bacon pie from this site. I couldn't find baking powder, so omitted it but I'm sure it would have been even better if I had it. My pie was beautiful. Living in Australia I had no idea what baking mix was and this recipe did the trick.
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6 users found this review helpful

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