bakechef Recipe Reviews (Pg. 1) - (18472284)

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French Pastry Pie Crust

Reviewed: Oct. 10, 2011
Excellent. I bake quite often, I have never had a go-to pie crust recipe, now I think that I do! I rushed through this without proper chilling in a warm kitchen, I had to re roll the same crust 3 times because of my impatience, that usually spells doom for a pie crust, you are almost guaranteed a tough crust. The vinegar in this crust took care of that problem and helped yield a tender crust in spite of my overworking. This is now my go-to crust recipe. I don't know why I have been so hesitant to use a recipe with vinegar in it, but I am now a convert!
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5 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Nov. 29, 2009
Absolutely fantastic recipe. I make a vanilla wafer crust and I think that it really makes the cheesecake, the first time that I made it, I felt that the chocolate was overwhelming. I crush vanilla wafers to make 2 cups and add 6 tbs. melted butter and press into pan. I have tried the shortcut of using jam and it was not nearly as good, the jam is very sweet and the sauce in this recipe is very tart, and perfect, take the time and make the sauce. Every time I make this I end up having people offer to pay me to make them one, so I do, I have made many many of these cheesecakes now. I bake in a springform wrapped in two layers of wide heavy duty foil and bake in a water bath. I bake until the temp of the filling is between 150-160 degrees (no higher or the eggs will coagulate and the filling will not be as smooth), poke the cheesecake in a swirl and you won't create a hole in your cheesecake. Another tip is to never "whip" your filling, make sure that the cream cheese and eggs are at room temp and it will be smooth, whipping the filling will cause it to rise and puff, and when it settles it may crack. I have very creamy, crack free cheesecakes with this method.
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6 users found this review helpful

Kentucky Biscuits

Reviewed: Nov. 5, 2008
These were excellent, I used unsalted butter and upped the salt to 1 tsp, if using salted I would follow the recipe. For years I have believed that you are supposed to handle the dough as little as possible, but I have recently learned that a quick 15 second kneading makes a smooth dough that develops just enough gluten so they can have the structure to rise high, I always skipped this before being afraid of tough biscuits and no matter how much baking powder used, they still came out flat (but tasty and tender), now just the 2 1/2 tsp of baking powder in this recipe, I get a tall beautiful, picture perfect biscuit. I patted the dough out and cut them the traditional way as opposed to the way it is written in the recipe. This is a nice no nonsense recipe. I usually don't have buttermilk, so I sour some regular milk with a bit of vinegar or lemon juice, with great results.
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10 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Apr. 12, 2008
This is great, whatever you do DON'T USE MORE MACARONI if you want the creamiest macaroni and cheese ever. The first time that I made it I thought that there was too little macaroni, but after it baked, it was absolutely perfect. I have also made this using 1/2 sharp cheddar and 1/2 american cheese and it was wonderful as well. I would suggest if making changes to still use 1/2 processed cheese like velveeta or american, as it lends to the creaminess of the sauce since it melts so well and doesn't separate like real cheeses such as cheddar, but I love using 1/2 sharp cheddar for flavor. This is my now standard recipe.
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320 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jul. 13, 2006
This is what pumpkin bread should be. I made this mostly because I grew up in Maine, and Some of my best recipes come from back home. The spices are perfect, just the right amount of each, I wouldn't change a single ingredient. I sent this to my mom, back in maine, and her friends raved about it. I serve mine with cream cheese whipped with cinnamon and sugar, a perfect compliment to this wonderful bread. I always sift all of the dry ingredients together which I feel is important with all of the spices, to distribute them evenly.
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3 users found this review helpful

Honey Wheat Bread I

Reviewed: Jun. 2, 2006
I love this bread, I made this for the first time for friends as a sandwich bread, very very good. The only change I make is to use canola oil instead of shortening, because shortening is very high in trans fats, and does not contribute anything special to the texture of this bread like it does to biscuits, or other pastries, I have also made with just regular milk when I discovered I was out of evaporated milk, also came out great.
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10 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jun. 2, 2006
Awesome easy sauce, easy enough that I don't ever use a sauce from a jar anymore, I always keep all ingredients, in the pantry for a double batch, to go with homemade meatballs. This always gets rave reviews when I serve it. Make sure to use stewed tomatoes, since they have the cooked flavor and the onion and peppers cooked in, just regular canned tomatoes will not have this cooked flavor, which is the key to this having that long cooked flavor, without cooking it all day.
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121 users found this review helpful

Hummus III

Reviewed: May 20, 2006
This is an awsome hummus, very easy. I used just one can of beans, which was about 1 3/4 cups, I just used a slight bit less of everything else. This is even a bit better than the lebenese deli that I usually get hummus from, and costs about 75% less. friends that I served it too who frequent middle eastern restaraunts, were amazed that I made this, and it was better than they were used to. This is a winner, I think a good powerful food processor, is a must, to get a great texture.
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2 users found this review helpful

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