AUSSIEMUM1 Recipe Reviews (Pg. 1) - Allrecipes.com (18181991)

cook's profile

AUSSIEMUM1

Reviews

Menus

 
View All Reviews Learn more

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.
Was this review helpful? [ YES ]
2121 users found this review helpful
Photo by AUSSIEMUM1

Marinated Grilled Shrimp

Reviewed: Oct. 29, 2006
These were very nice. I was expecting outstanding flavour for five stars though and this just didn't make it. Next time I would add sweet chilli sauce, more tomato and garlic. Fresh basil is a must! UPDATE: I have now modified this recipe to suit our family's taste and I have to say that it is worthy of 5* now. Instead of tomato sauce, I used a whole can of diced tomatoes, doubled the garlic, more basil, 1/4 cup sweet chilli sauce, 1 tblsn of red wine vinegar, 1/4 cup oil and pulsed the lot in my food processor. Verrryyy nice.
Was this review helpful? [ YES ]
976 users found this review helpful
Photo by AUSSIEMUM1

Strawberry Jam

Reviewed: Sep. 26, 2007
Too sweet. The boil needs to be rolling - you cannot stir it down. It will splatter everywhere. This only set as jam after a night in the fridge. Next time I will cut the sugar - I was going to give a small jar to my grandma, but it is far too sweet. When you taste the mix just after the sugar dissolves, that is not the real sweetness. It intensifies once it's boiled so don't think it isn't sweet enough if you first taste it. I put three small plates in the freezer, put a small dob of jam on one and then replaced. After a minute I checked if I could run my finger through and had it jelled. Easy but too sweet. UPDATE : Gave it to Grandma, she loved it. :)FYI, you need 4 punnets of 250g strawberries to get 4 cups of mashed strawberries. Each result tastes a little different, so yum. I advise to follow it exactly, and it tastes a million times better than any jam from a supermarket. It's better to use the heaviest bottom huge pot you have, and start the boil slowly, move it up in quarter increments until high, this way it doesn't catch and burn. Don't be in a hurry, I burnt it when I needed it that afternoon because I was in a hurry, and brought it to the boil too fast in a thin bottomed pot.
Was this review helpful? [ YES ]
792 users found this review helpful
Photo by AUSSIEMUM1

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.
Was this review helpful? [ YES ]
458 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Oct. 19, 2006
Delicious! Crispy on the outside and tender inside. I used brown onions. I floured them with an extra seasoning of garlic powder, paprika, battered them and then placed them in a shallow container with lots of crumbs. To save time I just placed the lid on the container and shook vigorously. It coated them in crumbs very well, alot better than using your fingers as all the places the breadcrumbs fall off because of your fingers weren't a problem. I mean I just don't have the time to coat one by one and this method worked great. I put them in the fridge ready for dinner and still have lots left uncooked which I will fry up tomorrow night.
Was this review helpful? [ YES ]
451 users found this review helpful

Chicken Alfredo

Reviewed: Oct. 20, 2006
At first I thought that this was going to be a flop because the butter and cream cheese just curdled and looked terrible. I stirred it with a wooden spoon and didn't know why it wasn't working. the recipe says to mix it over low heat until smooth. I was about to throw it away but I didn't have anything else to feed my kids and stuck with it, hoping to make something of it. I upped the heat to medium and used a fork to stir it. after five mins of this it finally starting looking like alfredo sauce and after that it was easy. 4*
Was this review helpful? [ YES ]
202 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.
Was this review helpful? [ YES ]
194 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.
Was this review helpful? [ YES ]
72 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)
Was this review helpful? [ YES ]
49 users 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.
Was this review helpful? [ YES ]
30 users found this review helpful

Shepherd's Pie VI

Reviewed: Jan. 1, 2011
I really enjoyed this. I did change it up a bit and didn't add carrots simply because our family wouldn't like that.
Was this review helpful? [ YES ]
29 users found this review helpful
Photo by AUSSIEMUM1

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.
Was this review helpful? [ YES ]
27 users found this review helpful
Photo by AUSSIEMUM1

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!
Was this review helpful? [ YES ]
22 users found this review helpful

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.
Was this review helpful? [ YES ]
21 users found this review helpful

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.
Was this review helpful? [ YES ]
19 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.
Was this review helpful? [ YES ]
16 users found this review helpful

Kay's Spaghetti and Lasagna Sauce

Reviewed: May 20, 2008
Very good. However, IT NEEDS SALT. The perfect ratio I've found for our tastes is - 1 tablespoon of sugar = 2 teaspoons of salt. Try it! I used one onion and one bell pepper. I considered chopping them by hand, but why bother when I've got a food processor? I blitzed it in a few seconds, removed the veges and then blitzed the tomatoes. Yum. UPDATE: I consistently use this recipe every single time when I make spaghetti, it's that good. Always with my sugar/salt ratio also.
Was this review helpful? [ YES ]
15 users found this review helpful

Easy OREO Truffles

Reviewed: Sep. 22, 2012
These are incredibly sweet. I made them into cake pops and covered with white chocolate. They taste better the next day, though. The flavours mellowed out and weren't so insanely rich. The white chocolate covering then makes them more moist inside, all creamy and dark.
Was this review helpful? [ YES ]
14 users found this review helpful
Photo by AUSSIEMUM1

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.
Was this review helpful? [ YES ]
13 users found this review helpful

Butter Frosting

Reviewed: Nov. 22, 2008
I halved the sugar in this recipe and all my family still said it was way too sweet. It was kind of grainy although I beat it very well.
Was this review helpful? [ YES ]
13 users found this review helpful

Displaying results 1-20 (of 207) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States