MSelvidio Recipe Reviews (Pg. 1) - Allrecipes.com (18397524)

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Banana Pancakes I

Reviewed: Sep. 10, 2011
The flavor of these were okay, but the texture just did not do it for me. They were very, very moist. On the verge of being mushy feeling, though I made sure to cook them a very long time. Perhaps the poster uses smaller bananas than I did. It would help if the measurement was in cups instead of amount of bananas, since banana size varies so much. I won't make this recipe again.
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25 users found this review helpful
Photo by MSelvidio

Chef John's Buttermilk Fried Chicken

Reviewed: Jul. 21, 2012
Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt, which I kept the same). The end result was perfectly flavorful, which to me means that it would have been bland with the written amounts. Also, I cooked the chicken between 275 and 300 degrees, and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry, they should have been taken out earlier. The dark pieces were amazing, though.
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24 users found this review helpful
Photo by MSelvidio

Greek Lemon Cake

Reviewed: Mar. 14, 2010
Very delicious and light. I used altered all purpose flour (replaced 2Tbs flour with 2Tbs corn starch for each cup). This did not end up anything as dense as a pound cake. Also, I used the zest of two lemons and it turned out perfectly lemony. My suggestion is to make sure you whip the egg whites properly. Wash all the utensils/bowls properly so there is no residual grease on them. Don't start adding the sugar until you have achieved soft peaks. Keep whipping until stiff glossy peaks and, if you rub the foam between your fingers, you don't feel the sugar. Also, mix in about a third of the egg whites to lighten the stiff batter before trying to fold in the rest. A five star recipe. *EDIT* I've made this recipe again, substituting sour cream for the yogurt, and I think I like it that way even better! I halved the recipe and it made 12 lovely cupcakes.
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22 users found this review helpful
Photo by MSelvidio

Torta Rustica

Reviewed: Apr. 18, 2011
The flavor of this torta was good, but the texture was a miss. Neither ricotta nor feta are smooth cheeses, and the addition of cornmeal to the crust lended a gritty feel to this. This was not complicated to make, but it is time consuming. Although this makes a beautiful presentation, I would not make again based on prep time and mouth feel.
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10 users found this review helpful
Photo by MSelvidio

Danish Kringle

Reviewed: Sep. 13, 2010
Super delicious! After trying a few fillings, I've decided that I like fruit preserves the best. Putting a bit of vanilla extract into the glaze also gives it extra flavor. I very easily got three kringles out of this recipe. Also, I used the dough recipe for pot pie crusts - Yum! :)
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10 users found this review helpful
Photo by MSelvidio

English Muffins

Reviewed: Dec. 10, 2012
To get a lot of nooks and crannies: -Keep the dough as wet as you can while still being able to form it. The more moisture, the larger the holes will be. Just use a generous amount of flour to keep the dough from sticking to the counter when patting it out to 1/2 inch. -After the first rise, do not punch it down. Spoon it gently onto the floured counter top and pat out, trying to deflate as few air pockets as possible. -After you cut them out and let them rise again, be very gentle when you move them to the griddle; keep those air pockets intact! For more flavor: Double the salt. Otherwise the bread is a bit bland.
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9 users found this review helpful

Red Velvet Cake II

Reviewed: Apr. 10, 2011
Red velvet cakes can be vanilla cakes as well as chocolate, so it is unfair of reviewers to dock stars based solely on the fact that there is no cocoa present. I tried the cake as written and also with 1Tbs natural cocoa powder and both were delicious. I do prefer it with the light chocolate flavor, though, and 1Tbs made it just right. I had only about 0.5oz coloring, so I added 1.5oz water to keep the liquid ratio the same. Though the batter was not very richly colored, it darkened in the oven to a beautiful, rich red. I've had problems before with red velvets being slightly dry, but this one was so moist and light without being overly delicate. My guests all had multiple pieces. I would recommend this cake extremely highly with no modifications, except the optional bit of cocoa. *UPDATE* I made this again with the listed amount of food coloring, and it was so red that it looked comical. I'm going to permanently reduce the amount of food coloring used.
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8 users found this review helpful
Photo by MSelvidio

Pecan Pie Bars I

Reviewed: Dec. 30, 2011
Yum yum yum. I was worried about the bars being too thick, since all I had was a 9x13, so I used only 3/4 of the recipe (27 servings) and it was perfect. I also used brown sugar instead of white in the filling, as I like the deeper flavor it gives. I did not line my baking sheet, just sprayed with cooking spray. As soon as the bars came out of the oven, I ran a knife along the edges and then let it cool. Cut very cleanly and didn't stick at all.
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Boiled Bagels

Reviewed: Nov. 4, 2011
Super delicious! I tried both boiling first and broiling first. Both were good, but different. The broiled variety looked more smooth and uniform, but seem more like regular bread than a bagel. The boiled ones got deliciously crisp on the outside and were chewy in the middle, but didn't look as nice. I'll definitely make again, but stick with the boiling first method. PS I gently kneeded cheddar cheese into mine, and sprinkled with onion flakes and more cheese before browning in the oven. Oh my gosh good.
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5 users found this review helpful

Kettle Corn

Reviewed: Sep. 29, 2014
This is a treacherous, yet absolutely delicious, snack. Beware of the un-popped kernels that have glued themselves to the popped corn, lying in wait to shatter your teeth. You must also be vigilant and avoid the molten sugar that hasn't cooled enough to solidify yet, lest your tongue be seared. If you are successful in avoiding these pit traps, be prepared for some amaaaazing mouthfuls!
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4 users found this review helpful

Mamon (Sponge Cakes)

Reviewed: Apr. 7, 2014
These are so light and delicate. They are also very moist if you are careful to not over-bake. I raise the temperature to 375 and they bake up in about eight minutes. They go from still jiggly to done VERY quickly, so make sure to watch them. Using a standard sized cupcake tin and a #16 (2.75oz) ice cream scoop, this recipe makes me 36 cakes. The number of cupcakes will vary, depending on how much volume is beaten into the egg whites and how much volume is lost while folding into the flour mixture.
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4 users found this review helpful
Photo by MSelvidio

Cinnamon Swirl Bread

Reviewed: Feb. 17, 2012
Oh my gosh, so so delicious and moist. I didn't change anything except increase the cinnamon sugar by one-half. Next time, I'll stick with the original amount, and put 2/3 of it on the inside. The sugar on top was good and crunchy, but fell off very easily and made it hard to eat without making a huge mess. I'd rather have less on top. To the commenters who say this is not a bread - this is a quick bread. Such as banana bread and zucchini bread. EDIT: I made this a second time, doubling the recipe and baking in a 9"x13" cake pan and it turned out just as good. Maybe better, because you eat it on a plate like a slice of cake, so it's less messy.
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Pastry Cream

Reviewed: Apr. 7, 2014
4.5 stars! Do not decrease the sugar, but do add 1/8tsp salt. The salt will balance everything out. I particularly like this served warm on berries and sponge cake. Ignore the reviewers who say this tastes like Jello brand pudding; this has more depth than Jello will ever have!
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3 users found this review helpful

Baked Ziti I

Reviewed: Feb. 20, 2014
The sour cream and provolone create the perfect balance of creamy and cheesy, and the subtle tang from the sour cream lends another tasty note to this dish. Also, make sure to simmer the sauce according to the directions, which reduces the amount of liquid. I did not once, out of laziness, and there was too much liquid which resulted in slightly soggy pasty. I do replace the ground beef with Italian sausage so I don't have to worry about seasoning the meat myself. This fits perfectly into my 9x13 corningware casserole dish.
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Lemon Cream Cupcakes

Reviewed: Jul. 1, 2012
Disclaimer - I made a possibly significant modification. I didn't have any sour cream, so I substituted buttermilk. The batter was the perfect consistency, so I'm thinking it must be quite thick with sour cream. Also, I used the zest of two lemons. I like my cakes extremely lemony, and I knew two teaspoons would not be enough. That being said, the cupcakes were perfect! They were not at all like muffins or pound cake. They were light and moist, but not fragile. Perfect. I used a 1/4 cup measuring spoon to ladle batter into the pans, and I had exactly the number of cupcakes specified. EDIT For those of you who only have two pans of each cupcake size, this recipe will make 24 regular sized cupcakes and 24 mini cupcakes.
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3 users found this review helpful
Photo by MSelvidio

Potato Chocolate Torte

Reviewed: Mar. 19, 2012
This was okay. The directions don't say where to put the heavy whipping cream, so I just added it to the wet ingredients when I added the potatoes. I left out the almonds due to allergies. The batter tasted slightly bland, so I added 1tsp salt and that helped immensely. The recipe made exactly 24 cupcakes, which baked beautifully. The flavor was nice, though weak. They were not as light as a typical cake, but not as dense as a pound cake or quick bread. Moist enough the first day, they got dry fairly quickly after that. I might make again, though I would use more zest and substitute oil for the butter to increase moisture.
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3 users found this review helpful
Photo by MSelvidio

General Tsao's Chicken II

Reviewed: Dec. 30, 2011
This is very tasty. I used brown sugar, because that's what I had, and I completely forgot to put in the zest, even though I prepped it. I also left off the breading and just browned the chicken in a pan before adding the sauce. Because other reviewers suggested using more sauce, I used 1.5 the amount of sauce. It was too much. I suggesting sticking with the original amount. I've already made this twice in just a few days. Yummy.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 12, 2013
Made this recipe as written, and it's delicious. Extra delicious if sprinkled with cinnamon and sugar before baking. For those wondering, this recipe makes two dozen tall, beautiful standard sized muffins when using a level #16 ice cream scoop.
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2 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 24, 2012
I followed the recipe exactly, and I quite liked these pancakes. They were moist and flavorful. I made it again yesterday using two eggs instead of one, and it is even better. They were fluffier with the extra egg. As is, it's a very good recipe. With an additional egg, this is a fantastic recipe.
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Cornbread Pancakes

Reviewed: Oct. 26, 2012
Three stars for taste and four stars for texture. These were light and fluffy, and the cornmeal added a delightful texture that I really liked. The flavor, though, was just okay. While it didn't taste bad by any means, the flavor was just too reminiscent of corn bread. I do like corn bread, but that wasn't what I was looking for in my pancakes. 3.5 stars.
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2 users found this review helpful

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