FRAMBUESA Recipe Reviews (Pg. 2) - Allrecipes.com (18331100)

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Creole Okra

Reviewed: Apr. 24, 2008
I thought this was a little spicy, and I do like hot dishes. It was a nice meal for one or two, but nothing I'd serve to company. I think I'll add some chicken and shrimp and rice to the leftovers to make something similar to gumbo so the leftovers will at least get eaten.
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11 users found this review helpful

Pumpkin Cookies I

Reviewed: Apr. 24, 2008
These are really pretty good. I subbed 1/3 c oil for the 1/2 c shortening without any trouble and used 1 c of butterscotch and 1/2 c chocolate chips with really good results. The cookie is really like and cakey with a nice cinnamon flavor. Something you could definately play around with and add in whatever you'd like.
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1 user found this review helpful

Spicy Oil and Vinegar Bread Dip

Reviewed: Apr. 8, 2008
This was pretty good. I made some french bread rolls to go with this and everyone really loved the vinegar/spice part but thought there was too much oil. People used the extras on top of their salads as a nice dressing.
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0 users found this review helpful

Perfect Flat Iron Steak

Reviewed: Apr. 8, 2008
I used prepared mustarard and maybe a little bit more wine than called for. There was nice flavor, but I guess I'm looking for something a little different.
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0 users found this review helpful

Autumn Apple Blender Cake

Reviewed: Apr. 5, 2008
This tasted really eggy. I made a glaze with powdered sugar, cinnamon, maple extract and water which improved the taste some, but I won't be making this again. An expensive waste of maple syrup.
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2 users found this review helpful

Vegan-Friendly Falafel

Reviewed: Apr. 5, 2008
I'm not sure if subbing a small sweet potato for a regular one would change anything about this recipe, but my falafels turned out really loose, even with the addition of extra flour. The flavor was good, but the ones I fried were falling apart and the ones I baked remained fairly soft, even though I baked them till they got a darkened, crisp outside.
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5 users found this review helpful

Sauerkraut Rye Bread

Reviewed: Mar. 29, 2008
I made this by hand and it came out so tasty and moist, not dry or crumbly at all. I might suggest chopping the kraut a bit before adding it so the pieces are shorter and not as stringy in the bread. Delicious on its own or as a sandwhich.
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29 users found this review helpful

Baked Tofu Bites

Reviewed: Mar. 29, 2008
I halved the recipe and added only a few drops of liquid smoke. I had to bake them longer than 30 minutes, probably around 45-60 but they need to get chewy/crispy on the outside for them to be really good. Good flavor, easy way to use up tofu.
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2 users found this review helpful

Cut-Out Cookies in a Flower Pot

Reviewed: Mar. 24, 2008
These are pretty good, but they're very dense. The butter extract gives them a nice flavor so if you don't have it maybe add some almond extract or additional vanilla instead. Very easy to frost and very sturdy and easy to take somewhere without breaking.
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1 user found this review helpful

Michelle's Soft Sugar Cookies

Reviewed: Mar. 24, 2008
This is the same recipe as Cut-Out Cookies in a Flower Pot but with cream of tartar instead of baking powder. I made both recipes and I liked the texture of these more. They were lighter, but still were very sturdy and easy to frost.
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1 user found this review helpful

Mustard Wheat Rye Sandwich Bread

Reviewed: Mar. 11, 2008
I ran out of WW flour so I just used rye flour instead. Even with the additional rye, the flavor is entirely mustard. It's not bad, but if you wanted more of a rye bread taste maybe add some caraway. The gluten is definitely important, as rye doesn't contain gluten and WW flour doesn't contain much, so your bread won't rise properly without it. To make by hand, I let it rise twice, brushed the top with mustard and a little oil, and baked it on a stone at 350 for about 35-40 minutes.
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9 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Mar. 11, 2008
I used butter instead of shortening and just egg whites for the egg. The cookies are big and soft with a chewy texture, definitely not the crumbly, dissolve in your mouth peanut butter cookies that I prefer, but really good nonetheless.
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0 users found this review helpful

Banana Oatmeal Cookie

Reviewed: Mar. 11, 2008
I think the cookie dough is a kind of soft. I added 1/4 c more flour than called for the and cookies still spread and flattened a little more than I would have liked. I left the nuts out and put chocolate chips in instead. Decent, plain cookies.
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0 users found this review helpful

Alan's Ultimate Bran Muffins

Reviewed: Mar. 9, 2008
Finally, real bran muffins. I used soymilk and soy yogurt, plus flax in place of the eggs. I didn't have malt flour so I used barley malt syrup--you can definately taste the flavor and it's a good thing. I got 24 regular sized muffins and 16 mini muffins, so it does make a fair bit more than the stated 12.
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8 users found this review helpful

Easy Vegan Whole Grain Pancakes

Reviewed: Mar. 9, 2008
I thought the rye flavor might not be good in pancakes that are supposed to be sweet, but you really couldn't tell it was even in there. Really good grainy texture (if you like that) and really good flavor with cinnamon and maple syrup.
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4 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Mar. 4, 2008
I used 1/2 WW and 1/2 AP flour, used flax in place of eggs, canola oil instead of butter and soymilk instead of dairy. The bread still came out soft and perfectly flavored. A really really good, easy bread.
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2 users found this review helpful

Chocolate Wine Balls

Reviewed: Mar. 3, 2008
Someone left a bottle of Yellow Tail Cabernet at my house and I really prefer sweeter wine so I didn't want to drink it. I didn't want to waste it either so I tried this out, and it wasn't good at all. Maybe it's because I don't like this kind of wine, but it just wasn't good. I would suggest using more vanilla wafers too, if you want to be able to form anything out of the mixture.
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3 users found this review helpful

Scottish Tablet

Reviewed: Mar. 3, 2008
This is super sweet so you only need a tiny tiny square or you'll feel sick. Make sure to use a very large saucepan because this does expand a fair amount while it is cooking.
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9 users found this review helpful

Thin Mint Cookies

Reviewed: Feb. 29, 2008
Good flavor but didn't have the right texture for a thin mint. It was more of a soft sugar cookie than a crisp wafer, and that was baking them for 13-14minutes to try to make them crisp.
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1 user found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Feb. 26, 2008
I refuse to buy barbeque sauce since the first or second ingredient is always HFCS so I decided on this recipe. With the exception of adding additional chili powder I didn't change anything and it was excellent. I might cut down just a bit on the vinegar next time, but otherwise leave everything alone.
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0 users found this review helpful

Displaying results 21-40 (of 475) reviews
 
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