FRAMBUESA Recipe Reviews (Pg. 9) - Allrecipes.com (18331100)

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FRAMBUESA

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Pudding from Scratch

Reviewed: Jan. 4, 2007
I ran out of eggs because I just made a quiche but I still wanted pudding so I gave this recipe a try. While it did thicken up nicely, I think the texture was kind of funny. It was almost gummy. While it was warm it was good, but once it chilled I didn't like it as much. I subbed maple extract for the vanilla and got a maple pudding from this recipe. I think I'll try to stick with the egg type puddings, but thanks anyway.
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11 users found this review helpful

Fried Rice with Ginger, Hoisin, and Sesame

Reviewed: Jan. 3, 2007
Spicy, spicy. I used a different combo of veggies than what the recipe said to use (half a bag of mixed veggies/shredded carrot/shredded onion/shredded cabbage) and halved the sauce mixture and kept it on the side. Aside form that I left everything the same and it tasted pretty good. A really decent fried rice dish that does have quite a kick from the sauce. I served this with Baked Spring Rolls and everyone really enjoyed it.
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Baked Pork Spring Rolls

Reviewed: Jan. 3, 2007
These were awesome! I used 1/4 pound of finely sliced pork left over from New Year's dinner and 1/4 pound of diced mushrooms. I left out the cilantro because I didn't have any but left everything the same. I got 20 rolls from this recipe, and they were delicious. I accidentally baked these for 20 minutes at 350, and they still came out fine.
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0 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jan. 2, 2007
The balsamic vinegar was really nice on the mushrooms. I used fontina cheese instead of provolone and I really liked that combo a lot.
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2 users found this review helpful

Calypso Muffins

Reviewed: Jan. 1, 2007
I played with this recipe a bit to suit me, but they came out tasting pretty decent. I used skim milk instead of coconut and upped the extract to a full teaspoon to try to balance that, I used upwards of 1/2 teaspoon I'd say of fresh grated nutmeg, used about 12 ounces of pineapple, and used brown sugar instead of white because I just like brown sugar. My muffins looked gorgeous in the oven, but then fell flat once I pulled them out. They were browned on top but kind of raw on the inside, too. I don't know if that will fix itself overnight, but the flavor isn't bad. It's a bunch of mild flavors coming at you, but they don't all hit you at once...they're nice. I think I'll like them more if they firm up and aren't so soggy. Dates would be AMAZING in here.
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2 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Dec. 29, 2006
Crock pot! I made this entire thing in my crock pot because I didn't have the time to make this later at night when I needed it, but had time earlier during the day. I browned 4 large chicken breasts and put them in the crock pot, made the roux over the stove, added chicken broth and some chicken bullion to the roux, and then stuck everything the veggies and sausage into the crock pot raw. I poured the roux/broth mixture and spices ect over top and set it on low for about 5 hours, added brown minute rice to thicken this up (I don't like soupy gumbo, I want a thick eat with a fork gumbo) and let it set another hour or so with the shrimp in there, too. This was delicious. I thought that it'd be too spicy with the cayenne, but I thought it was just perfect. This was so easy and delicious. Everyone at the dinner really liked it.
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6 users found this review helpful

Coffee Icing

Reviewed: Dec. 29, 2006
This wasn't bad. I stuck it on top of some deep dish brownies I made, and it went nicely with them. I had to add more powdered sugar to make it less of a glaze, but it was nice enough. I subbed 3 T milk and 1 t coffee granules for the hot coffee.
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1 user found this review helpful

Salmon Chowder

Reviewed: Dec. 28, 2006
This was such a delicious chowder. I upped the celery significantly and used just one can of salmon and one can of diced clams. I didn't have any evaporated milk so I subbed milk and cream soup base powder for that. This all made a really tasty dinner that went great with the "To Die For French Bread Rolls" from this site. The cream corn really adds to this, so don't leave it out, and be sure to chop your veggies fairly coarsely. I also cut down the cheddar to only about a cup and it was plenty.
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1 user found this review helpful

French Bread Rolls to Die For

Reviewed: Dec. 28, 2006
These rolls were gorgeous and they baked up so light and fluffy. The crust was tender and the middles of the rolls were flakey and light. They puffed up huge in the oven, so you could easily make them smaller and get more than 16 rolls out of this recipe.
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3 users found this review helpful

Banana Tortilla Snacks

Reviewed: Dec. 28, 2006
I left out the raisins and warmed the tortilla before I put this together and it was wonderful. The honey goes so well with the peanut butter and banana, and the tortilla is a great twist on plain old bread. Mmm-mm
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2 users found this review helpful

Marbled Chocolate Peanut Cookies

Reviewed: Dec. 26, 2006
These were really good, although my dough marbling abilities are lacking and they kind of turned into one solid color. I halved this recipe and it made 45 big and thick cookies. I left out the peanuts and just used chunky PB and it worked just fine. Not especially pretty, but maybe if you marbled the dough with your hands it'd work better than a spoon and turned them into one solid color cookie by overmixing.
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3 users found this review helpful

Awesome Apple Muffins

Reviewed: Dec. 26, 2006
A little bland, but otherwise not bad. I subbed sour cream for the yogurt as I didn't have any, and used egg whites for the whole egg. I got 16 normal sized muffins out of this recipe and I'd probably make them again if I upped the spices heavily. A really good 'no sugar added' muffin, to be fair.
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11 users found this review helpful

Tiramisu Layer Cake

Reviewed: Dec. 23, 2006
This wasn't bad. It was a nice change from traditional tiramisu, but I think I like that better than this. I used a cake that I made from scratch but I don't think I'd suggest doing that. I used a cool whip topping for the frosting, and I think that was best since the marscapone filling and kahlua were such strong, heavy flavors.
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Creamy White Layers

Reviewed: Dec. 22, 2006
This was a really sturdy cake to work with. I made this into three layers and they were all really easy to pick up and move without tearing or falling apart. The texture was a bit gummy though, so if I need to make cake again I might mess with the recipe to try to get it to be a slightly different texture.
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1 user found this review helpful

Easy Iced Coffee

Reviewed: Dec. 21, 2006
This was refreshing and so much cheaper than Starbucks. The coffee was JUST this side of being too strong, but it could have been because I used Splenda in place of the sugar and got a different amount of sweetness. Made with lite soymilk to cut down on the calories further, and it was a nice, fast drink.
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2 users found this review helpful

Cinnamon Cocoa Drops

Reviewed: Dec. 21, 2006
I think this recipe is supposed to make meringues but the instructions are written poorly so that they turn out flat. I beat the egg whites till they were stiff and added the sugar/cinnamon/cocoa mixture to the whites at about 1T at a time (I left out the almonds). Doing this will keep the whites fluffy, but as written in the instructions, if you add them all at once you'll deflate your eggs. I made 24 of these and put them on parchment paper, and they turned out wonderful. They're melt in your mouth crispy on the outside and just a bit chewy on the inside. Bake for 35 minutes and they're perfect.
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15 users found this review helpful

Quinoa Tabbouleh

Reviewed: Dec. 21, 2006
I just had tabbouleh for the first time at a middle eastern restaurant and I wanted some at home. This was pretty good, although I did sub fresh basil for half of the parsley out of personal taste. I think there was maybe just a bit too much lemon, but it really wasn't bad with the amount it called for.
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1 user found this review helpful

Quinoa Pilaf

Reviewed: Dec. 20, 2006
Simply put this was good, but nothing I'd ever crave.
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2 users found this review helpful

Uncle Bob's Soybean Bread

Reviewed: Dec. 18, 2006
I tried this bread because it sounded interesting and different, but I found it to be a little strange. The taste and preparation was kind of weird, although I really liked the crunchy crust on this loaf. The rest of the bread was very dense, and I just didn't like the taste.
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8 users found this review helpful

Pumpkin Pancakes

Reviewed: Dec. 18, 2006
These weren't bad, but they were much thicker than what I usually prefer my pancakes to be. This could have been because I scaled the recipe to one serving, but I ended up adding about 1/4c of water to the batter so it wasn't like cookie dough. The flavor of these was nice, and maple syrup complimented them well.
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