cream_puffy Recipe Reviews (Pg. 1) - Allrecipes.com (18292108)

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Special Turkey Gravy

Reviewed: Nov. 22, 2013
This was oh so simple, and indeed it turned out delicious! I was roasting a boneless turkey roast so there was not much dripping to use. However, that was not a problem and the whole thing came together nicely. I like my gravy not too thick so I just used 1 tablespoon of flour and actually still had to thin it out some more with a few tablespoons each of water and vegetable broth. Overall, I would definitely use this recipe again! P.S. I used Knor's turkey gravy mix
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Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 27, 2013
Yummy! I doubled the recipe but only increased cream cheese by 50%...and it was plenty of filling! As suggested, I also added ranch mix and it really spruced up the flavor. To decrease the jalapeno's heat, I blanched them in boiling water for 3 minutes...and they came out with the perfect level of heat. Baked in the oven at 400*F...voila! Would def do again!
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Caesar Salad Supreme

Reviewed: Dec. 27, 2011
This is delicious! I've always assumed that Caesar salad uses regular ol' ranch dressing. But this was raved by my family as a very good salad. (I did use store bought croutons because it just seems more convenient.) Try it! You'll love it too!
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Simple Whole Wheat Bread

Reviewed: Dec. 11, 2011
My first attempt was horrible for some reason. The dough was super stiff and just didn't feel right. After baking in an 8x4 loaf pan for 25 minutes, I took it out only to find the inside was still raw and the whole bread texture was tough. I figured I must have measured the water amount or honey amount wrong. On the second try, I did a sort of poolish pre-ferment with 160g water, 160g flour, 1 tsp yeast, and 1 tbsp honey: 2 hours on the countertop in a chilly house, followed by 8 hours in the fridge. No reason for the time...I was just so tired at 3 AM! The next morning, after double checking all my ingredients, I added the remaining ingredients and proceeded with the recipe (though my smaller pan needed to bake for 43 minutes) and boy was it spectacular! It was soft, chewy, slightly sweet, slightly nutty. I didn't brush any extra butter, but I'm sure looking forward to adding additional ingredients to future loaves for textural contrast. I knew the AllRecipes community was right!
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3 users found this review helpful

All-Day Apple Butter

Reviewed: Oct. 29, 2011
Oh my gosh this was sooo sweet. I decreased to 3.5cups sugar...and all I tasted was sugar! Will try again with 1/2 the sugar.
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5 users found this review helpful

Homemade Butter

Reviewed: Oct. 17, 2011
I just made a batch of butter...and am very happy with its taste.
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1 user found this review helpful

Toscana Soup

Reviewed: Oct. 16, 2010
Followed recipe to the t...and it was so yummy! I've never tried kale before in my life, only hearing that its juice is healthy but disgusting. But thank goodness it cooks nicely in the soup...will definitely make again on a cold winter day!
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3 users found this review helpful
Photo by cream_puffy

Balsamic Bruschetta

Reviewed: Aug. 29, 2009
i thought this was just an OK recipe. i tried a simpler bruschetta with tomato, olive oil and basil before and it seemed like less is more. this had so many ingredients, but there was no unified unique taste. i will stick to the simple version from now on.
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Jul. 27, 2009
I read the tips on how to chill the dough beforehand and increasing the oven temp to 375* to prevent flattening. Well, they still turned flat on me! Oi! I'm disappointed but found out that a cookie recipe with too much grease tend to spread. Therefore, I will try again with less butter. Oh, and LESS SUGAR...maybe 1/2 cup! These were a little too sweet for my Asian tastebuds.
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Photo by cream_puffy

Creme Brulee

Reviewed: May 10, 2009
I fell in love with the creme brulee at the Le Village buffet in Paris Las Vegas, and any creme brulee recipe I try...I always hope to mimick it. This recipe--with some alterations from chefpeon--is good by its own virtue. It's very creamy & not too sweet. However, it's just too darn creamy and custard-like while I prefer a more solid flan-like texture and that's the only reason I gave it 4 stars. If you like creamy desserts, this is probably the one to try.
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2 users found this review helpful

French Toast II

Reviewed: May 3, 2009
Very yummy recipe! I used Saigon cinnamon instead of regular and sliced bolillo bread, fried it using butter, added some mixed berries on the side, added some Mrs. Butterworth, and it was delish! My sister, who usually shuns greasy or typical American breakfast food, took a small slice when my brother and I ate our portions. Afterwards, she proceeded to eat 2 more slices...a testiment to how good these were. Thanks for the recipe!
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1 user found this review helpful

Rosemary Roasted Turkey

Reviewed: Jan. 3, 2009
Turkey tasted wonderful and looked gorgeous!
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2 users found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jan. 1, 2009
Followed the recipe exactly except I tripled the amount of garlic and added scallops and mussels for a VERY seafood-laden dish. The sauce itself was bland...everyone in my family kept adding salt to their plates. Next time, I will probably add more garlic, salt, sugar, pepper, and Italian seasoning.
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3 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Jan. 1, 2009
Delicious! This soup became the star of my New Year's Eve dinner. Adding sour cream really makes a difference..yummm. Will make again!
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1 user found this review helpful

Calamari

Reviewed: Jan. 1, 2009
Flavor wasn't that great...guess oregano just didn't cut it for me. However, what killed this recipe is the amount of salt called for. It turned out really salty. Next time I think I'll reduce the amount of salt by half.
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Pizza Dough II

Reviewed: Dec. 31, 2008
As is, the dough is good in that it definitely turned into a pizza crust. When I first mixed the ingredients together, it was a wet mess. My bro (who wanted to knead) got his hands full of gooey mess that took forever to get out. Anyway, we had to add a bunch of bread flour before it became a workable dough. To prevent soggy crust like some reviewers noted, I pre-baked the dough in the oven for 10 minutes. After adding toppings, I baked again for 15 minutes...no sogginess at all. Like many others have said, this tasted quite plain. I would suggest adding a little more salt and some spices (Italian seasoning?) I would make this again but with some modifications for sure.
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Mall Pretzels

Reviewed: Dec. 30, 2008
Good, but not like the ones from the mall. However, my dough didn't rise that much and these pretzels were still a bit too dense. Could have been my fault (which is why i gave it 4 star instead of 3). The dough itself is very easy to work with. I managed to pull 2.5' ropes with the thickness of a marker. I followed someone else's recommendation about BOILING the dough in baking soda/water for 1 minute and the crust came out pretty darn pretzel-ish. I notice that the bottoms looked more browned (almost to the point of being burnt) so next time, I will flip the pretzels over after baking 5 minutes for a nice even brown look. I will definitely make them again!
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Chantal's New York Cheesecake

Reviewed: Dec. 18, 2008
DELISH! Followed recipe exactly...well, except I reduced the sugar by a few tablespoons..but YUMMMMM!!
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1 user found this review helpful

Garlic Prime Rib

Reviewed: Dec. 18, 2008
YUMMMM!!!!!!!!!!!!!!!!!!!! Followed recipe exactly!
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Cream Puffs

Reviewed: Dec. 18, 2008
It took me 7 tries to get this right. This recipe is probably technique sensitive, but overboiling the water/butter mixture ALWAYS ruins my batter. So whenever I make it, I guard it obsessively..a few seconds after the "rolling boil" action begins, I remove it from heat right away and add the flour in. It will look quite like mashed potatoes. Then while the mixture is still warm, I start beating in the eggs..which reminds me! I have to beat in a small bowl...doing it in a big bowl again ALWAYS ruins my batter. For those who have never made cream puffs before, watch out for limp/liquidy batter that won't really hold shape when you squeeze them onto the cookie sheet. That's when you know the batter is bad and the dough won't "puff" up in the oven. If the batter is good, just bake at 425*F and you're good to go. All my friends and family LOVE LOVE LOVE these when done properly.
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