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Pork and Shrimp Pancit

Reviewed: Jul. 22, 2013
This is a fantastic recipe for pancit. I have been using it for about 4 years now. The oyster sauce gives it a really nice flavor, and this dish tastes just like my favorite rice noodle dish at the local Asian buffet. I have tried the pancit recipes that just use soy sauce when I had run out of oyster sauce and they are not good at all, not even close to restaurant quality as this one is. I have fed this to a well-rounded group from rural Texan and Los Angeles Californian to Korean and it apparently appeals to popular taste. Regarding comments on whether its authentic, no two people cook exactly alike even if they are from the same country, and who cares anyway! It tastes good!
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3 users found this review helpful

Buttery Soft Pretzels

Reviewed: Dec. 15, 2012
I used this recipe once before and I decided that while I'm back again for the recipe I should rate it. I followed the recipe exactly and there isn't any way to make these better in my opinion. They taste just like auntie annes at the mall except they don't cost a few bucks each to make. I dipped these in clarified butter and sprinkled with course salt just like the mall store does. MMmmmm!!!
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0 users found this review helpful

Southern Hollandaise Sauce

Reviewed: Oct. 26, 2012
This was really flavorful and tasty. I had never made or even eaten hollandaise sauce before that I know of but a reviewer of a salmon cakes recipe I wanted to make suggested serving with a lemon sauce recipe found on this site and I thought, yum, lemony sauce!... I placed the egg in a bowl set on a steam basket over a pan of boiling water and after 5 minutes it still wasn't thickening so I poured the mixture into a little saucepan and stirred it constantly over low heat (2 out of 10 heat setting). I took about 5 minutes to start thickening but it came out great! I tossed in a little parsley at the end to make it look nice like the picture on here. It is perfect for fish cakes or broiled fish. For eggs or other purposes, you may want to reduce the lemon if you don't want the sauce to be a little lemony. But I definitely feel that this is a restaurant quality sauce, although simple. This was not hard to make and worth the effort. Into my recipe box it goes!
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1 user found this review helpful

Quick Yeast Rolls

Reviewed: Oct. 19, 2012
These came out so light and fluffy and tasty. I am glad another reviewer mentioned that the dough is supposed to be very sticky, because I followed the recipe exactly and they worked out great. For newbie chefs, you stir this very sticky type dough with a fork to mix, and you obviously have to flour your hands really well to handle the dough and separate into roll portions. They will have a light flour coating on the outside. I let mine rise in a lightly warm oven (about 100 degrees) to speed up the rising process. I baked on a cookie sheet instead of a muffin pan. Then I cut in half and made garlic bread with them. I chose this recipe because it was quick, I needed bread on short notice and I enjoy making things from scratch. I printed this off on a 4" by 6" and into my recipe box it went!
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5 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Oct. 10, 2012
I tried this recipe because I was looking for a CFS recipe that was a little different than the several ones I have used so far- one that made a nice crunchy breading of moderate thickness. Most breadings were too eggy, too soft, too thin to stay on or too thick...this was just right. The result was more like what you would get at a restaurant.I used a deep fryer so I did not make this gravy recipe but mine is similar, I just substituted bacon grease for the pan drippings. However, this CFS was good enough by itself. The breading gave it a very good flavor.
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1 user found this review helpful

Chilled Russian Salad Dressing

Reviewed: Aug. 4, 2011
I feel bad that I haven't taken the time to review this recipe in the 6 years that I have been making it. I like it very much. I make it Exactly as stated. In particular, I use light hellman's mayo and a chili sauce that's sold in the refrigerated produce section of upscale grocery stores. I'm going to make this tonight so my boyfriend can try it for the first time. I also plan to make it for the holidays this year for my eastern European friends and family, because I think they will really enjoy and appreciate it.
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3 users found this review helpful

Delicious Southern Cornbread

Reviewed: Jan. 25, 2011
I made this about a week ago for myself and my parents to serve with chili, and it went perfectly. It's moist, perfectly sweet, and not too crumbly or gritty. I appreciate this as a classic sweet cornbread recipe. I'm on here right now because I'm making it again for dinner, and I thought I should go ahead and give this guy some props. Swipe some butter on it and it is true southern goodness.
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2 users found this review helpful

Russian Salad Dressing

Reviewed: Jan. 8, 2010
I have made this 3 times and Iam finally rating this.This is excellent made exactly according to recipe. My whole family loves this. I am making it again today :o) .... note: "chilli sauces" vary widely from one brand to another. I use a jelly-like sauce that comes in a tube in the salad section of a higher-end grocery store. I bet had I used something else it would taste quite different.
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9 users found this review helpful

Jalapeno Corn Bread

Reviewed: Jan. 26, 2008
Yum! I used canned jalapenos and regular milk instead of buttermilk because those are what I had. And I added a bunch of 2% milk shredded cheese for extra kick and calcium. I like that it has a lot more corn meal than white flour. You get more corn flavor that way, instead of using more white flour and adding whole corn kernels. I've tried a lot of cornbread recipes, but many were to tedious or took too many ingredients or were too fattening or too dry. This one is none of those things and I am content with it.
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99 users found this review helpful

Broiled Lemon and Garlic Tiger Prawns

Reviewed: Jan. 11, 2008
Yummm. The shrimp we so juicy and flavorful! Could not ask for more from a simple schrimp recipe. I think I will make this with stuffed tater skins and salad when my parent scome over next time.
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0 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Oct. 22, 2007
Soul Food cornbread! Not the dry stuff that people toss together with a few ingredients, or make if they are on a really strict diet. This is the real stuff, with very moist, cake-like texture. I took some to a pot-luck on exam-day in my CNA class. Everybody loved it.. the latinas said I "do some good cooking for a white girl!" The batter is so yummy you can just dip your finger in it. I am making it for the second time today. I licked the batter bowl clean. This time I used jalopenos instead of green chilis for the flavor and extra kick. I am a lean, slender girl, but when I splurge, I want it to be worth every calorie. And this certainly is.
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1 user found this review helpful

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