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

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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
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Cinnamon Rolls III

Reviewed: Apr. 8, 2014
This is my absolute favorite cinnamon roll recipe; the ingredient list is perfect as written. I do skip the first rise and shape the dough straight after kneeding and it's just as fantastic. If you're having problems with the middles of the rolls popping up and out during baking, you need to let the shaped rolls rise longer. Let the rolls rise until at least doubled to prevent malformation from baking.
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3 users found this review helpful

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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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

Grandmother's Buttermilk Cornbread

Reviewed: Feb. 3, 2013
Fabulous corn bread. Use this recipe if you like a moist, dense, sweet corn bread. After making this many, many times, I have made a couple changes that make this corn bread the best I've ever had. I use half honey and half granulated sugar. I also put the baking dish, ungreased, into the oven while it preheats. When it is done preheating, I take the dish out, melt a small amount of butter in the bottom, and then pour the batter into the hot dish. This gives it a fantastic rise in the oven.
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Cajun Roasted Pork Loin

Reviewed: Feb. 1, 2013
I have to admit that I made a slightly major change to the recipe... I used a whole chicken instead of a pork roast and just baked longer to achieve a higher temp. I'm sorry! I just don't eat much pork. Anyway - the spices were just delicious and the sauce that came off was great. Don't limit yourself to just pork for this recipe! :)
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Baklava

Reviewed: Jan. 26, 2013
Tastes just as baklava should. It's sweet, sticky, crispy, and decadent. I did not cut the pastry sheets, I just folded them onto themselves. The amount of butter listed is plenty. Do not saturate your sheets in butter or they will not crisp. Also, I suggest leaving the amount of syrup the same, or it will be sickeningly sweet. This took me about twenty minutes to assemble.
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Black Magic Cake

Reviewed: Mar. 19, 2012
I've never reviewed this cake before now? I should be punished severely, because this cake is perfection and I've used the recipe, many, many, many times. I change nothing, and there is no need to. Super moist, super chocolatey, just plain super. Make it!
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2 users found this review helpful
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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. EDIT: This recipe makes 12 beautiful regular sized muffins with high domes. Fill the muffin tins halfway, add a spoonful of the cinnamon/sugar, then divide the remaining batter between the tins. Don't be afraid to really fill the tins, they expand up and don't spill over the edges.
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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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Baked Potato Soup

Reviewed: Oct. 24, 2011
Sooo delicious! I followed the recipe almost exactly. I'm not very fond of basil, so I cut the amount in half. Also, I like a very hearty, thick potato soup and this turned out a little too thin for me. I added some instant mashed potato flakes right out of the box to help thicken it up. I'll definitely make this again and again.
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1 user found this review helpful

Chef John's Caramel Chicken

Reviewed: Apr. 18, 2014
This is sinfully good. I could eat the entire batch by myself. I change nothing, and I follow the directions. Mostly. The only thing that is different for me is the time it takes to get the chicken and 1/3 cup sauce to brown. It usually takes me more time, about ten minutes. It's totally worth the time, though, just keep it on high heat until it browns - it'll get there!
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Banana Crumb Muffins

Reviewed: May 26, 2010
Very moist and delicious. For ease of preparation, I throw everything but the flour, baking powder, and baking soda into a food processor and process until it's all smooth. You don't even have to mash the bananas, just break them into chunks. Then pour it over the dry ingredients and fold together. Yum!
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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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Mongolian Beef and Spring Onions

Reviewed: May 29, 2014
Other than adding a bunch of veggies, I didn't change anything, and this was delicious. It was not too sweet for me, though it could have used some spiciness.
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Kofta Kebabs

Reviewed: Sep. 10, 2014
I used 80% lean ground beef instead of lamb (only because I'm a cheapo). It was absolutely delicious! It was very moist with the high fat content beef, and so flavorful. It is definitely good enough to eat on its own, but would also be good with a dipping sauce. I'm going to make this and bring it to my next party.
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Perfect Lemon Curd

Reviewed: Mar. 16, 2010
Absolutely delicious enough to eat alone. I would add additional thickening if I wanted to use as a pie filling, though. I strained the end product to remove the rind any egg that might have curdled, and because I didn't want to watch for seeds when juicing lemons :).
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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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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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