amsuka Recipe Reviews (Pg. 1) - Allrecipes.com (18292253)

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Fresh Lime Curd

Reviewed: Jan. 25, 2014
I LOVE this recipe. This was my first time making any sort of curd, and now I wonder why I waited so long! This is simple and delicious. A couple of tips: to help prevent the egg from "scrambling" when added to the hot mixture, place the whole eggs in a mug of warm water at the very beginning of starting this recipe. That way the eggs will blend together much more easily. Whisk constantly while SLOWLY adding the eggs. I used the curd in mini tart shells. I left half plain and half I poured melted chocolate into before adding the curd. Next time I will add a few fresh blueberries!
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Gluten-Free Chocolate Cake with Semi-Sweet Chocolate Icing

Reviewed: May 31, 2013
The only thing I changed (other than adjusting the amount of xanthan gum to tsp from TB) is substituting coconut flour for sorghum, because I ran out. The texture of this cake is fantastic, light, fluffy but moist,however I found it was lacking in flavour. If I am going to eat chocolate cake, I want to eat CHOCOLATE CAKE!! Regardless, this is a recipe I will make again, upping the amount of cocoa (and taking away the same amount in flour to keep the ratios the same), upping the vanilla, and adding some salt. Did not make the icing, so this review is for the cake alone. Always happy to try a real gluten free recipe, meaning one that actually includes the types of flours used!! So thank you, gluten free mommy for sharing!
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Maple Salmon

Reviewed: Nov. 29, 2012
So incredibly good! Added ginger paste, omitted garlic salt for ground garlic. Retained some mixture for drizzling on the finished salmon. Yum yum yum!
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 3, 2012
Very good, very moist! I made this Gluten Free by converting the flour to 1 1/2 cups Tapioca Starch, 1 cup Rice flour, 1/2 cup sweet rice flour, 1/2 cup QUinoa flour (but could easily have been converted using just Tapioca and Rice), as well as 2 tsp Guar gum and 2 tsp Psyllium. Followed other reviewer's suggestions by subbing applesauce for 1/2 the oil, and reducing sugar to 2 cups, 1 white and 1 brown. Really delicious! Thanks Laurie!
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Photo by amsuka

Apple Pie by Grandma Ople

Reviewed: Jan. 25, 2012
Wow. Thank you. I made this for my husband and he was blown away- definitely a keeper for us! Small adjustments: we are gluten free, so instead of regular flour I subbed 1 heaping tablespoon sweet rice flour, and 1 heaping tablespoon cornstarch. Also, because some reviewers said that "the caramel thickens really quickly so work fast", I tossed the "flour" with the apples instead of adding to the caramel.The result was the perfect balance of not being too runny, but also not being too "gel-like". Finally, poured 3/4 of the caramel over the apples before putting on the top crust and adding the remainder. You will love this pie!!
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3 users found this review helpful

Extreme Chocolate Cake

Reviewed: Nov. 6, 2011
This a wonderful cake recipe! I have made it twice- first time as written for my daughter's birthday (everyone LOVED it). The second time ( as cupcakes) I made it Gluten Free so my husband and I could eat it as well, substituting 1/2 rice and 1/2 tapioca flour for the wheat flour, and adding 2 tsp guar gum. Nobody could tell the difference! Both times the texture was silky, and the flavour nice and chocolatey, yet not overly sweet. Thank you for this recipe, a definite keeper!
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2 users found this review helpful

Best Buckwheat Pancakes

Reviewed: Jun. 13, 2010
I made this a Gluten-Free version by substituting equal parts coconut flour and tapioca starch for the wheat flour (6 TB wheat flour = 3 TB coconut flour and 3 TB tapioca starch). I also added 1/4 tsp xanthan gum. Wonderful recipe! As per other suggestions, let the batter sit before cooking, and do not over-mix! If you have run out of maple syrup, try these with a sprinkling of sugar and a squeeze of lemon juice- very British, and totally delicious!!
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8 users found this review helpful

Playgroup Granola Bars

Reviewed: Feb. 9, 2010
For Gluten Free I made the following substitutions: 1/2 cup Wheat germ: 1/2 cup Ground flax meal 1 Cup flour: 1/2 cup Coconut flour, 1/2 cup tapioca flour, 1 tsp Xanthan gum (and of course GF Oats!) Great recipe- and will no longer go broke buying GF granola and bars!!
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3 users found this review helpful

Sweet Corn Bread

Reviewed: May 9, 2009
Wonderful- only gave 4 stars because I took other suggestions to add creamed corn and increase sugar to 1/2 cup. My adjustment: I only had regular canned corn, so I put it in my blender with some of the milk mixture, and voila: creamed corn!
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Mom's Best Pork Chops

Reviewed: Jan. 29, 2008
Great! Make this Gluten-Free by using GF bread to make croutons, then crush in a plastic bag. This was wonderful!!
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Flourless Chocolate Cake I

Reviewed: May 27, 2007
Gorgeous! My chocoholic family LOVED this cake- covered with the Dark Chocolate Ganache from this site- and all were definitely impressed. I used a 9 1/2 inch springform pan which worked beautifully, and as others suggested, put a silicon pan on lower rack with water as opposed to a traditional water bath. Cooked 1 hour, as the center did not seem to be set at the 45 minute mark. I also trimmed the top to flatten ( the center had sunk a bit) before inverting onto a rack. Using a parchment paper circle in the bottom of the pan ensures easy, clean removal. Will make this again and again- and a hit with my Celiac husband who has not had cake for some time! (And do cut small pieces- a little goes a long way!)
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Chocolate Ganache

Reviewed: May 27, 2007
Outstanding and easy!!SO worth it for both flavour and presentation. Suggestions: Be EXTRA careful not to let any water get into your chocolate, as it will seize- not a good thing. Let the chocolate thicken a bit before pouring, place your cake on a rack over parchment paper for easy clean up, and take your cake off the rack and put on to your serving plate before the ganache has set- otherwise it can attach to the rack and tear when you lift it off. A wonderful recipe sure to win compliments from all!!!
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714 users found this review helpful

Easy Polenta with Tomato Sauce

Reviewed: Mar. 27, 2007
Great recipe, and EASY! I used homemade chicken stock, and fresh parmesan cheese, and the flavour was outstanding. To modify for regular polenta, omit the tomato sauce and chill after baking to set.
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22 users found this review helpful

Homesteader Cornbread

Reviewed: Oct. 12, 2006
Wonderful! Crispy top, sweet & dense. I made this for my turkey stuffing, and made it GLUTEN-FREE by substituting besan flour (also known as chick pea flour) , found in international food sections of your grocery store. Delicious!!
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The Best Rolled Sugar Cookies

Reviewed: Oct. 8, 2006
This recipe is WONDERFUL. Make sure you: chill at least 1 hour to firm up the dough. Knead the dough before rolling out with pin. Use SUGAR instead of flour when rolling. There are many options with these cookies. They are great iced (and gorgeous using the sugar cookie icing on this site), yet they are still delicious when sprinkled with decorator coloured sugar ( available at your local "bulk barn" in LOTS of colours). If you like a chewier cookie, roll thicker, crunchier, thinner etc. Oh, and WATCH these CLOSELY, and remove from oven when edges just begin to brown. If you leave them in too long, get them off the cookie sheet FAST- they will cool faster. Lastly, use parchment paper to line cookie sheets for easy removal. Two thumbs up!!
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5318 users found this review helpful

Summer Potato Salad

Reviewed: Dec. 14, 2005
I loved this recipe,and so did my dinner guests! I had some dressing left over ( another reviewer suggested there was too much dressing, though I disagree), happily I discovered that this is WONDERFUL over bbq chicken!!! Sadly, I had no leftovers the next day...
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24 users found this review helpful

 
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