ydnandrew Recipe Reviews (Pg. 1) - Allrecipes.com (18448693)

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Plantain Veggie Burgers

Reviewed: Jan. 7, 2014
Didn't meet my family's or my expectations. I know it's a veggie burger, but it was a little too different in both taste and texture. To help the texture I recommend finely chopping the mushrooms and olives separately, and then mixing them into the other items that have been blended/processed. Adding an egg should help everything stick together. Then for the taste when working with plantains ripeness is a concern, as their taste changes a lot the riper they get. In my personal experience the greener plantains will add something similar to a pickle taste, which could work for a burger if you like pickles. I don't know how to give it a meatier taste.
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Rolled Dumplings

Reviewed: Mar. 9, 2011
I've made these a few times and they are fantastic. Very simple and fun for the kids to help with. I like to make these with my left over roasted chicken or even thanksgiving turkey or Christmas ham. Just throw the meat and dumplings into a hot chicken broth and you're done about 10 minutes later. Easy southern favorite.
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2 users found this review helpful

Country Apple Dumplings

Reviewed: Feb. 16, 2011
There are a lot of recipes on this site very similar to this one. Amounts of cinnamon, vanilla, etc. may change, and a couple others use crescent rolls others use biscuits, but they're all basically the same thing. They're definitely easy, and pretty tasty. In my experience they weren't very good after the first day though. The dough got a little dry and crumbly. Despite this, my coworkers (who ate my leftovers the second day) have asked me several times to make them again.
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Swedish Meatballs II

Reviewed: Feb. 9, 2011
If I could separate the meatballs from the sauce I would give the meatballs a 5 and the sauce a 3. Even my wife, who hates meatballs, meatloaf or anything similar, loved these. I recommend a fine dice on the onion and sweat them down a little first. Otherwise you might still get the bite of some slightly raw onion in your meatballs. Some people like that. I don't. I also went with 1 lb beef and 1/2 lb ground pork. It makes for a much better texture. For the sauce I thought that the basic idea was ok, but I used a good bit more flour and a little added butter and made a good roux with the drippings. I then added heavy cream instead of evaporated milk and stuck with the tomato sauce and nutmeg, but I increased those amounts as well. I also seasoned with salt and pepper to taste. Server over egg noodles and it was delicious.
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6 users found this review helpful

Ciabatta

Reviewed: Feb. 3, 2011
I'll start with the good: I've been making bread for a couple years and this is easily the best bread I've made to date. It was soft, chewy, soaked up butter like a sponge when I served it. The bad: The "sponge" measurements didn't work for me. The measurements given resulted in a softball sized ball of dough, not a sponge. A sponge, as I know it, should be extremely wet and gooey. I ended up going with equal parts flour and water, as well as additional yeast. And while a baking stone may produce a nice crusty bottom I've always felt that it took some of the air out of the bread since you're transferring the dough after it's been proofed. I just baked them on the parchment paper that had already been sprinkled with some cornmeal. Sat for 90 minutes and was ready to go in the oven. So while the exact recipe would have been a complete flop for me (sponge not spongy) the overall idea and directions are pretty solid. I'll definitely be making the modified version again.
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17 users found this review helpful

Borscht II

Reviewed: Aug. 16, 2006
While this is certainly a good borscht, it's not the best I've ever had. I prefer a thicker broth. This one was very watery. I also prefer a stronger tomato base. A hefty amount of tomato paste and diced tomatoes rather than the tomato juice might help. The main thing that saved this from being 3 stars in my book is the beef, which I find to be essential. The vegetarian borscht recipes I've tried taste like dirt. It will be a while before I experiment with this recipe again since it is fairly time consuming (even with a food processor). The ingredients also aren't items I typcally keep stocked in the house, which makes it a little more costly than some other meals I enjoy.
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Jay's Signature Pizza Crust

Reviewed: Jul. 20, 2006
I thought about giving this 3 stars, but considering how easy it is to make, I bumped it up to 4. There are multiple drawbacks to this recipe. Most, if not all of these are mentioned in other reviews, but since my wife found this recipe for me I never saw the reviews. I have tried this crust 3 or 4 times and will probably use it again in the future, though slightly modified. Yes, it is bland. Not much flavor to it. Adding salt, garlic powder, or your choice of seasoning should help. Yes, it is thick. The first time I made it I assumed it would make up one pizza. Whoa was I wrong! After I took it out of the oven it looked like a loaf of bread with pizza toppings. Every time since then I have rolled it out absolutely as thin as possible, so it ends up making at least 2 large pizzas. Sometimes I'll make several mini pizzas for my kids and a couple medium sized ones for me and my wife. We still have leftovers. I wish the bottom of the crust wasn't so soft. Next time I'll put some cornmeal on the pan before laying the dough over it. I imagine a pizza stone may help as well. And yes, I needed to add a lot of flour to the recipe during the kneeding. I can't imagine anyone making this recipe work with the specified amount of flour. All in all, though, the it does work out and is quite usable.
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Best Basic Sweet Bread

Reviewed: Jul. 20, 2006
Simple recipe with a very good taste. I would have liked for it to be a little fluffier and not so crumbly though. I tried this for dinner rolls with butter, which was good. I used it the next morning for a ham, egg and cheese sandwich. Not bad. The best was when I made a roast beef sanwich. The sweet flavor in the bread mixed nicely with the meat. I'll keep this recipe filed, but will continue to look for a fluffier dinner roll recipe.
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1 user found this review helpful

 
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