Falkirk Recipe Reviews (Pg. 1) - Allrecipes.com (18402543)

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Sour Cream Biscuits

Reviewed: Apr. 25, 2010
I made these this morning because I had sour cream but no milk. I like them for this versatility, and they have a nice flavor, but this recipe is too inaccurate for a four-star review. I needed four times the water called for in the recipe, which probably made them chewier than they should have been - I kept adding in water and stirring, so I'm sure I overworked them. Also, I managed to get almost 12 biscuits out of them only by using a 1 1/2 in. cutter. This makes a biscuit much too small to be considered a serving - each person would easily eat at least two. I'll probably make these again, since I often have sour cream and no milk, but I'll treat the sour cream like butter (i.e., cut it in), then start with at least 1/4 c, maybe 1/3 c of water.
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Homemade Vanilla Pudding

Reviewed: Nov. 29, 2009
This was pretty good, but it was too sweet, and without eggs it wasn't quite rich enough, and was strangely pale. If I'm in the need for a dessert that doesn't require eggs, I'd make it again, but would definitely use whole milk or some cream, and would add a few drops of yellow food coloring. I'd also cut the sugar back to 1/4 c.
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Old-Fashioned Vanilla Pudding

Reviewed: Nov. 29, 2009
Yum - this hit the spot! I've made another pudding recipe from this site, but it didn't use eggs. The taste (and *especially* the color) weren't right. This had just the right richness and taste. Very easy, and very good.
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Waffles II

Reviewed: Aug. 8, 2009
Best texture I've gotten out of a homemade waffle yet, but there's still something not quite right (in both taste and texture). I'll definitely make this again and will try to tweak it.
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Winter Squash Rolls

Reviewed: Apr. 11, 2009
As other reviewers have said, this makes very large rolls - I cut them into 16 pieces and they were still larger than I like for dinner rolls. The flavor was great, though, and it's a great way to use winter squash.
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Grilled Garlic Artichokes

Reviewed: Apr. 11, 2009
These were delicious! I loved the grilled flavor. I steamed them first, rather than boiling them, because I like that method better. My only criticism with the recipe is that there's WAY too much marinade - I couldn't really brush them too often on the grill without causing flare-ups, and I thought they were oily enough (and flavorful enough) to not need dipping.
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Butternut Squash Casserole

Reviewed: Dec. 2, 2008
I did not enjoy this at all--I thought it was way too sweet (much more like a dessert than a side dish), and I didn't think the squash taste blended well with the other, more custard-like flavors of the rest of the ingredients. I might make this again, omitting the topping, sugar and vanilla and adding cheese or breadcrumbs instead for a savory casserole.
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3 users found this review helpful

Soft Garlic Breadsticks

Reviewed: Nov. 29, 2008
These were not bad. I didn't think they had enough flavor--next time I'll increase the basil and parmesan, and add crushed garlic instead of powdered.Texture was perfect, though.
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Mulligatawny Soup I

Reviewed: Oct. 26, 2008
Wow--this was delicious. I didn't know quite what to expect, but this soup was really, really good. I made a few changes--I added about 1/3 c red lentils to thicken the stew (and then omitted the flour and reduced the butter to two Tbs), I used brown rice instead of white, and I added in a couple of Fresno red chilis because I like spicy food. With or without the cream this was outstanding, but I think a tablespoon or so of cream in each bowl really added something (I didn't bother to heat it first, either). Great recipe--I plan to make it again this week!
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Butternut and Apple Harvest Soup

Reviewed: Oct. 20, 2008
I thought this was just okay. I followed the recipe but used sherry instead of white wine. I was disappointed by the flavor of the soup--not enough squash flavor, and bland overall. I ended up doubling the nutmeg and adding a little cayenne, and there still wasn't a whole lot of taste there. Also, what flavor was there was a little too onion-heavy for me(and that was without the chive garnish, even)--I think either the onion or the leeks would have been sufficient. I think I'll keep looking for a squash soup recipe, but thanks.
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Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 7, 2008
Pretty tasty, although it doesn't really taste like a crab cake to me. I tried baking rather than frying to cut down on fat. It worked ok, but I think I'll fry them next time. Also, it is a little salty--I may try making my own Old Bay to cut down off the salt. I'll probably make these again when I have zucchini that needs eating.
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Perfect Sesame Chicken

Reviewed: Aug. 23, 2008
I made just the sauce and used it over sauteed green beans. I used a mixture of white rice vinegar and a dark Chinese rice vinegar (which has great flavor)--I'd definitely recommend something other than the distilled stuff--all that does is make food sour without adding much in the way of taste.
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18 users found this review helpful

Almond-Crusted Tilapia

Reviewed: Aug. 23, 2008
This was very good (and would have been better had I not cooked four fillets at the same time!) The coating could have used a little more flavor--next time I think I'll add some salt and maybe some garlic to the coating itself. The only problem with this recipe was the number of dishes it dirtied--otherwise it would be a five-star recipe.
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California-Thai Flank Steak

Reviewed: Aug. 6, 2008
I was really hoping to like this recipe, but as it is, I thought it was just ok, and not worth the trouble of getting my charcoal grill going. The flavor was pretty good, but something in the seasonings was a little off--too much coriander? Too much sake? I'm not sure. I made this according to the recipe except for substituting shallots for onions and crushed garlic for garlic salt. Oh, well--I might try it again, only on the stove, and I might reduce the marinade for a glaze. However, for all of you out there who love this recipe but are having a hard time finding lemongrass--one trip to an Asian grocery store and one good growing season, and you can have a pot full of lemongrass--the stalks will grow roots if they're fresh enough and placed in water for a few weeks. Just keep your cats away from them--mine go nuts for lemongrass.
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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Jul. 6, 2008
This was very tasty, and although it was a little time consuming, it's certainly worth doing every once in a while. I'd also like to speak out in defense of the roast chicken idea. I think that roasted chicken tastes better in this one than grilled or boiled. Plus, for one or two people, leftovers from a roast chicken are perfect for this recipe. I never eat the whole chicken in one meal (even with one other person helpng), so I pull off the extra (usually around 2 cups) and shred it. For this recipe, I tossed the carcass into four cups of store-bought broth, added 3 cups of water, an onion and some parsley and simmered for an hour to perk up the boxed stock. So for the price of one chicken (usually less than a package of breasts, for that matter) I get several meals. I'm not a big fan of onions, so I used shallots instead, minced them, and just left them in while cooking the rice so that they melted into the dish. I'd also recommend low sodium broth, as the salt gets concentrated as liquid evaporates. I think when I make this again, I'll also increase the wine to 1/2 a cup.
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Cinnamon Rolls III

Reviewed: Jun. 21, 2008
Five stars for the cinnamon rolls themselves--these are the real deal(I use a different icing recipe, however--the texture of this one is all wrong). They're not difficult to make (although they're a little time consuming) and they do taste just like the ones you buy in the mall. Following other reviewers' advice, I've made these up to the 2nd rise, then placed them in the refrigerator overnight, then allowed them to rise and baked them the next morning. Time consuming, but worth the effort. These are always a hit whenever I make them. Thanks!
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Easter Breakfast Casserole

Reviewed: Mar. 23, 2008
This was good, but it tasted more like quiche than a breakfast casserole. I'm not quite sure how I'd change it--maybe cut down on the dairy? Scramble the eggs in the hot pan as they cook? I'm not sure, but I'll keep looking for a good breakfast casserole recipe. On the other hand, having a potato crust on what was essentially a quiche made a nice change.
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 8, 2008
These were incredibly simple and fairly tasty, although I overcooked mine by just a minute or two, so they weren't liquid in the center. The flavor was lacking a little something--maybe I needed better chocolate, or a tsp of a flavored extract or something like that. At any rate, I would certainly make them again.
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Mahogany Chicken Wings

Reviewed: Feb. 4, 2008
Pretty good flavor, although after a while the smell of the cooking marinade began to be off-putting. I think if I made them again I'd reduce the molasses to a tablespoon or two--it was responsible for the smell I didn't much care for. Made these for a superbowl party, and they got rave reviews. I followed the recipe until the baking process. I cooked the wings on wire racks in foil-lined cookie sheets, hoping that the elevation would crisp the skin up. I also reduced and thickened the remaining marinade to toss with the finished wings. This worked pretty well--good flavor and texture, but I now have a sink full of sticky dishes. Definitely a special occasions only recipe. One last note--the recipe doesn't specify what kind of chile paste one should add, but Thai chili garlic sauce works well and gives the wings a nice subtle burn. 2/7/10 - Made these again - I cut the molasses down to about a tablespoon, and I thought that was plenty.
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Delicious Ham and Potato Soup

Reviewed: Jan. 21, 2008
Pretty tasty. The texture is especially nice--it tastes much richer than you would expect from the fat content. I used homemade chicken stock, though, which didn't have quite enough salt to offset all the potatoes and flour, so I ended up adding a teaspoon or so of bullion granules. All in all, easy and pretty good.
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