AUSSIEMUM1 Recipe Reviews (Pg. 9) - Allrecipes.com (18181991)

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Buzzsaw's BBQ Sauce

Reviewed: Sep. 15, 2006
My husband and I did not like this at all. It left a very bad aftertaste. I think the molasses was too much as well as the worceshire and vinegar and the flavours didn't mellow out. They conflicted with each other and it was a waste of ingredients.
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2 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Sep. 2, 2006
Very tasty. I used ranch instead of blue and not a whole bottle. I added a bit of diced onion and green capsicum (bell pepper) and didn't use hot sauce as my kids wouldn't eat it. I think you could just saute the chicken in a bit of bbq if you wished but I liked it how it was. It did need a generous sprinkle of vegetable salt at the end to give it the right flavour, so I guess it would be okay to salt and pepper the chicken.
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4 users found this review helpful

Pizza Sauce I

Reviewed: Aug. 27, 2006
This sauce is fantastic! I loved the taste and it went so well with my pizzas. Having it a bit chunky was great and I had to stop myself from eating it straight out of the food processor. I used ripe tomatoes from the farmer's markets which are intensely red on the inside and taste like REAL tomatoes grown in someone's yard. I will be using this recipe as a salsa dip in future as I know it would go with anything. Yum, Yum.
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2 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Aug. 7, 2006
This was terrible. The three tablespoons of ice water did make it come together in the food processor but when I rolled it out it wouldn't go thin enough and broke off in about ten pieces. I used butter instead of shortening as I didn't have it at my store. It wouldn't get any thinner or else it would just break apart and then I had to hodge podge it into the pie pan. It turned out to be a biscuit crust. Not flaky. It was much too thick. My advice for anyone wanting to use this recipe, you may well need more than 3 tblspns of ice water otherwise it will not roll properly. No one ate the crust on my homemade pie.
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5 users found this review helpful

Great Garlic Bread

Reviewed: Aug. 5, 2006
Nice but average. Thanks for the recipe
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1 user found this review helpful
Photo by AUSSIEMUM1

Velvety Chicken Corn Soup

Reviewed: Aug. 4, 2006
I made this about two weeks ago and forgot to review! I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacked the wings and legs. I like more chicken in my soup. I absolutely adore the chinese restaurant's version of this and I have to say that this is exactly the same! I added the sesame oil a drop at a time and it added a lovely smoky flavour. I would have only used about 10 drops. Follow this recipe and you'll have a delicious chicken soup. I froze the remainder in freezer bags and just put it in a large bowl with cold water to cover to defrost and have it for lunch. Yum! Oh and I didn't have cornflour so I used regular and had to add a lot more to reach a thicker consistency. To do this make sure you put the flour in a bit of cold water first and mix it up before pouring in the soup.
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30 users found this review helpful

Best Ever New Zealand Pavlova

Reviewed: Jul. 13, 2006
For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add whipped cream, strawberries, blueberries etc. Also, the cake will flatten out during cooking so mould it higher rather than wider before baking. Also, watch oven temperatures. Pavlovas need to be cooled slowly so I've found the best way is to turn the oven down bit by bit and then off. Then start to open the oven door bit by bit until it has cooled sufficiently. There will be less shrinkage this way. Also add more egg whites if you want a larger cake to work with.
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72 users found this review helpful
Photo by AUSSIEMUM1

Bread Machine Rolls

Reviewed: Jul. 11, 2006
These rolls were great. My 6 yr old girl loved them. I found them to be a little too sweet and would most likely cut back the white sugar to 2 tblspns next time I'm making them. Instead of just doing a regular bun, I rolled a piece of dough to form a log about 1 inch in width and 10 inch in length. Then, I simply tied the dough in a basic knot and pushed the ends up through the middle so there were no holes. I let them rise with a teatowel covering (not damp) and then after 1 hr I brushed with a beaten egg and sprinkled them with sesame and poppy seeds.(see photo)Update for Bonnie - instead of using a teatowel, use clingfilm sprayed with oil & make sure it doesn't overrise. My advice is make sure your liquid in the yeast is warm enough to bloom, once you roll them into buns don't put a cover over it.
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jul. 11, 2006
The flavour of this dish was okay, but it wasn't outstanding. I used drumsticks which were moist. I lined a pan with foil and covered with foil for the first 30 mins. The problem was that I expected the sauce to be coated on thicker leaving a sticky saucy coating. The juices from the chicken turned the sauce very watery so that it could not adhere to the chicken meat. They hardly looked cooked because of their pale, milky colour. I'd recommend using this marinade over a grill or where the chicken will not sit in its own juices.
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4 users found this review helpful
Photo by AUSSIEMUM1

Garlic-Lemon Double Stuffed Chicken

Reviewed: Jul. 10, 2006
This was very nice. I followed reviewers advice and used less cream cheese and toothpicks. I also had some sliced ham in the fridge which I needed to use and this seemed the perfect recipe. The only reason I am giving this 4 stars is because I felt it was a bit too rich for my tastes and hubby's. I recommend that you don't drizzle the extra butter over the top as it is too much with the cream cheese, tasty cheese, cheese in the crumbs. Just a squirt of lemon and sprinkle of garlic salt should be fine. I did add paprika on top and these cooked fine. I served with bread machine rolls from this site. (see photo)
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49 users found this review helpful

Clone of a Cinnabon

Reviewed: Jul. 5, 2006
Way too sweet! And, I love sweet foods. This just had too much sugar and I have the insatiable need to brush my teeth. I say don't pack the brown sugar down when filling to 1 cup and since I followed reviewers suggestions and doubled the icing to 3 cups. Please use only 1 1/2 cups icing sugar even if doubling. All up four cups of sugar in 12 buns. Very, very sweet. Also, I tried dental floss to cut the roll into 12 and it didn't work. Using a standard bread knife worked fine.UPDATE: I had one of these cinnamon buns last night and all the rest are still uneaten! No one wants them (too sweet for hubby even and he has a huge sweet tooth) and I can see they will be in the fridge until I'm forced to get rid of them.
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3 users found this review helpful

Breaded Chicken Fingers

Reviewed: Jul. 1, 2006
I remembered I made these and forgot to review!! The life of a busy mum. *sigh* I double breaded these and used honey mustard sauce. Terrific!
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1 user found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Jul. 1, 2006
Delicious, but needed enhancements. I added 1/2 cup finely chopped red bell pepper, 10 shakes of Worcesteshire, more garlic, seasoning salt, splash of light soy, dried parsley, a whole egg not just the white. (For those that say your patties fall apart..I have a trick...You add the yolk of the egg as it helps to hold the mix together even when you have them flat as possible. Also put a light coating of flour on the patties just before you cook them ensuring that you shake off the excess flour. The flour helps form a light, crusty exterior and holds the patty and makes it easier to flip.) The egg yolk and extra bell pepper meant I had to add more breadcrumbs and for those who say their mix is sticky, you should probably add more crumbs anyway. How well they hold together in you hand is how well they hold on the pan. Juicy and very tasty.
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2192 users found this review helpful

Honey Wheat Sandwich Rolls

Reviewed: Jul. 1, 2006
Amazing! Incredible! Delicious! I let the bread machine do all the work and just rolled out 8 decent sized rolls from the dough. Added an egg wash and sesame and poppy seeds to the top. No butter on top as these were for Turkey Burgers. My daughter says she loves them, so I can see myself making these for her lunches instead. Thankyou.
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2 users found this review helpful

Poppy Seed Dressing I

Reviewed: Jun. 30, 2006
Not bad. It does taste best with fruit in your salad and I used strawberries, mandarin, apple. Too many poppy seeds and needed a squirt of lemon.
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4 users found this review helpful

Easy Beef Pie

Reviewed: Jun. 30, 2006
Very nice. I added bacon to the browning chuck steak cubes and used store bought puff pastry. I used beef stock instead of red wine and frozen veg. Before I added the pastry lid, I covered the meat mixture with a layer of tasty cheddar cheese slices. My hubby loves steak, bacon and cheese pie. Because I added the bacon it was a lot saltier and next time I will use salt-reduced stock.
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17 users found this review helpful

Shrimp Chowder

Reviewed: Jun. 29, 2006
Average. Nothing to write home about. I had to add a lot of ingredients to make it more flavoursome. Small sprinkle chilli powder, can of corn, three teaspoons of powdered chicken flavouring, herbs, vegetable salt and only then it was sort of okay.
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3 users found this review helpful

Honey Mustard Sauce

Reviewed: Jun. 2, 2006
Fantastic! Taste as you go along so you can make changes if you wish like I did. I ran out of dijon and used two tsp of regular robust mustard and about 1/3 cup of honey. Tasty.
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1 user found this review helpful

Basil Cream Chicken

Reviewed: Jun. 2, 2006
I had finished shopping and was exhausted! I did not feel like cooking at all but knew that dinner would be expected. I had bought chicken breasts that day and quickly came on allrecipes for a quick recipe. This is FANTASTIC!! I didn't have parmesan cheese, only the granulated stuff by Kraft. So, I added this cheese to the crumb mix along with onion powder. I only had a small container of longlife cream in the fridge and dried basil which I used 3/4 tsp but it all came together so well. I put in grated sharp cheddar into the sauce and everyone loved it! I served it with a salad and ranch dressing. This was so easy and will become a staple weeknight dinner.
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2 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: May 25, 2006
This would be okay for 2 hours in slow cooker on low. But, after 6, this was sooo dry! And, imagine cooking bbq sauce for 6 hours?! It lost all its flavour and turned into a bad tasting sauce because it had cooked for too long on low. After 2 hours it tasted fine, but longer and it tough.
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4 users found this review helpful

Displaying results 161-180 (of 207) reviews
 
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