BAKININBUDAPEST Recipe Reviews (Pg. 3) - Allrecipes.com (18735086)

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Slow Cooker Swiss Steak

Reviewed: Oct. 13, 2010
Do not underestimate this recipe! Sauteed 2 onions along with 3 or 4 medium-sized chunks of poblano pepper to give it some umpfh. Took out onions and peppers and put in crock pot. Dredged round steaks (not cut into small pieces) in flour and pepper to brown in onion-flavored oil. Put meat, raw carrots & celery into crock pot. Did not have tomatoes, so I used 1/2 can of medium Rotel (tomatoes and peppers) instead. (Was a bit worried about Rotel, but it worked out fabulously) No Worcestershire sauce. No brown sugar. No added salt. Did add about 1/4 packet of onion soup mix, 1 can of beef broth, 2 tablespoons of beef bullion and about 4-5 cups of water. Let it go on high for a couple of hours, then reduced to low for another 3 hours or so. Toward the last hour I added roasted garlic cloves squeezed through garlic press and 2 or 3 T of brown gravy powder. NOTHING is left -not even a drop - and I started out with 12 healthy portions of round steak. Served with mashed potatoes and Mall Pretzels (on this site) made into bread sticks and spread with roasted garlic, melted butter & kosher salt. This is one of the most heavenly meals I've ever made --and I've made a lot of good meals in my lifetime. Sorry I added so many variations but I wanted to remember for always and forever how to make this dish just exactly like I did today. Had to abandon all pre-conceived notions about Swiss Steak. This is the best round steak recipe I've ever had and by far the best crock pot recipe, too.
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13 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Oct. 12, 2010
Followed others directions and used 3/4 cup brown and 3/4 cup white sugars, 1/2 cup butter and 1/2 cup creamed shortening. Took them out of the oven just before they were done, so they remained a bit crispy on the outside and gooey chewy on the inside. Mine flattened out perfectly to the way we wanted them. Wouldn't say they were like brownies as some have said. I think mine really came out like chocolate chip cookies in chocolate batter. What a great combo! Oh, and dough was delicious, too!
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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: Oct. 10, 2010
Simply perfect, just as it is. Have made about 20 of these since finding the recipe. I use cheapo pudding and chocolate chips and it makes no difference in the taste. I melt about a 1/3 can of store-bought chocolate frosting (I know, the horror!) and melt it in the microwave, then pour over cooled cake as a glaze. Lovely presentation... Also have used red velvet cake recipe a number of times, then used a cream cheese frosting glaze topped with a chocolate glaze (both store bought and the rest was used for something else...). I've taken the red velvet cake with the black/white frosting to events and people go wild over the stunning presentation...
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Michael's Foccacia Bread

Reviewed: Oct. 10, 2010
I have made this about 40 times since finding the recipe here.. but I use the dough only. I have found that it makes once of the best pizza doughs around and certainly better than any I have tried on this site so far. Also like brushing with olive and garlic and topping with one or two little pizza spice packets from Lil Caesars. Wonderfully adaptable. One of the best finds for me on all of allrecipes. This is a later edit: I realized in baking this dozens of times that I happened on something that made it a lot better. I put the foccacia in well oiled (with Olive oil) round pans and let them rise there. This made the foccacia a bit more crispy on the crust and definitely makes a difference. I abandoned that step at some point to start baking them on cookie sheets. Not the same result and now will go back to round pans from here on out. Still love, love, love this recipe!
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1 user found this review helpful

French Salad Dressing

Reviewed: Oct. 10, 2010
There was a restaurant in California in my youth that served this dressing. I am so thankful for the poster to have put it here. This is our FAVORITE dressing of all time. Thanks!
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2 users found this review helpful

Peppy's Pita Bread

Reviewed: Oct. 10, 2010
How proud I was of myself! I made pita! Wow! I loved looking in the oven and seeing the little flying saucers! The possibilities are endless... and now really are now that I've learned how to make pita for a fraction of the cost of store-bought and oh-so-much more delicious!
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2 users found this review helpful

Mall Pretzels

Reviewed: Oct. 10, 2010
Wonderful pretzels. I have had to make several batches since I first tried the recipe last week. Everyone liked it as a bread alternative, so I twirled the ropes of dough into concentric circle buns. Use the baking soda wash, then butter and salt just the same. They have actually been handy for sandwiches even.. Pretzels are fun, but I had to make back to back batches these were so popular with family and guests. My circle bun was a way to speed up the process -- with wonderful results!
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7 users found this review helpful

Soft Onion Sandwich Rolls

Reviewed: Oct. 7, 2010
I'd make these again. They were pretty tasty. I didn't have dried onion, so used equal measurement of Lipton's onion soup mix. Cut back a bit on salt and onion powder as it was already in the soup mix. I bet these would make a great roast beef sandwich!
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3 users found this review helpful

Carol's Arroz Con Pollo

Reviewed: Oct. 3, 2010
Read through all the reviews to see if any other people were strapped like I was... no white wine, no chicken broth, no stewed tomatoes, no saffron - but drawn to this recipe even so. No white wine was not a problem (so fear not!) Stewed fresh tomatoes myself in water with chicken bouillon cubes -- worked perfectly. Used turmeric instead of saffron. Used poblano pepper as did not have bell. Also kicked it up a lot with Creole seasonings and crushed red peppers. Cooked chicken as directed, then heated up with a little oil to give it a crunchier bite and texture. We LOVED this recipe and I will definitely be making it again. Will make it next time according to directions, but loved how flexible this was.
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4 users found this review helpful

French Baguettes

Reviewed: Sep. 29, 2010
It is now 9 p.m. and I made the first batch at 4:00 p.m.. I've been making batches hourly (now on my fifth batch). My husband, 11-year-old son, 20-year-old nephew keep scarfing these up as soon as they come out of the oven. Everyone has glazed eyes and says this is the best bread I've ever made. Now that I am becoming an expert in such a short time, I can add some advice.. My first batch was really crunchy on top. I added a little pan of water that was almost full. That really added a lot of the crisp. The water kept going done in subsequent batches and the crust was softer -- just a bit different. All of the batches have been fabulous consistently. BTW, used outdated yeast that had been in the fridge for too long (like 12 weeks too long, hidden behind mayo). In any case, thought I would try it. Proofed the yeast and it has worked great so far. Not saying I would recommend it, but this recipe makes such small portions that it is a good test batch for expired yeast... Thanks for the recipe!
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7 users found this review helpful

Chocolate Chocolate Chip Cookies III

Reviewed: Aug. 1, 2010
Tasty, tasty! I didn't cream butter, rather melted butter, one semi-sweet candy bar, one milk chocolate candy bar, some leftover chocolate icing I needed to get rid of, sugar, and vanilla all together. (Didn't have choc chips, but was craving chocolate cookies). Added a bit more flour to compensate, but it worked out divine! Loved the powdered sugar topping that made them look like crocodile skin! First batch burned a bit on the edges, so reduced time. All other batches came out before they were really ready -- so a bit soft. Two days later (and hiding them before they were raided), they are still wonderful and soft. Cookie monster husband said these are now his personal favorite cookie. Easy to adapt. Will make again my way or the way it is written. Seems to be foolproof!
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5 users found this review helpful

Chicken Souvlaki Gyro Style

Reviewed: May 30, 2010
Not exactly like in a Greek restaurant, but the meat is delicious! I did not want to grill mine outside, so used a heavy cast iron skillet. Drained most of the marinade and cooked, then drained the rest and cooked some more. Have made tzatziki for years and never used rice vinegar. I added some Balsamic vinegar instead today as I had it on hand. It tinges the tzatziki a bit more brown, but it is still delicious. Did not have Greek seasonings and did not miss them. Served with Macedonian beans (a roux of oil, flour, seasoned salt, and hot paprika into jalapeno pinto beans, then bake for 15 minutes) and voila! A delicious Mediterranean meal!
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2 users found this review helpful

German Brotchen Rolls

Reviewed: May 23, 2010
My Hungarian husband says perfect. MOST IMPORTANT CHANGE IS THAT I USED A BREAD MACHINE ON THE DOUGH SETTING. I made another tiny change which I will probably keep. I didn't have another egg for the egg wash, so I put about an 1/8 cup of milk and 2 T of butter in the dish that I had whipped the egg whites. Put the milk mixture in the microwave for 30 secs. Used this as my egg wash. First batch came out perfectly, the second batch came out with a crusty crust like "Au Petit Pan." Both were "flawless," according to husband and son. They want me to start making these every day we are in the US. I didn't find this any more labor intensive than any other bread or roll recipe on this site, but I did use the bread machine.
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14 users found this review helpful

Clone of a Cinnabon

Reviewed: Apr. 17, 2010
WOW!!!!!!!!!!!!!!!!!! Made as directed, but didn't have quite enough powdered sugar. That worked out fine, actually, as not everyone wanted the icing on them. I used one cup of brown sugar, but might use more in the future with a lot more cinnamom to get more gooey syrup. Turned the rolls upside down on a platter and then slathered icing on them. A perfect recipe. Will definitely make again.
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5 users found this review helpful

German Chocolate Cake Frosting II

Reviewed: Apr. 17, 2010
Very tasty! Used this with the Too Much Chocolate Cake off this website. Decadent and wonderful.
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1 user found this review helpful

Luscious Slush Punch

Reviewed: Apr. 5, 2010
The punch seemed sweet to me, but everyone loved it. I would probably cut down the sugar next time, as others have suggested. I used raspberry and cherry gelatin. I used generic lemon-lime and ginger ale as the beverages. Served it for Easter dinner. Children drank it straight and adults dashed in vodka to their taste. Also, I kept adding orange juice, lemon juice, and carbonated beverages as the punch bowl emptied. Still fabulously tasty and had to do that because it was wildly popular and I just about ran out. This is a keeper! Later edit: I have made this about a dozen times now. The ziploc bags were beginning to be a bother for me, so bought the grocery store's huge generic tub of ice cream. Once we ate the ice cream, I have made that the designated slush punch container. Make the punch and put it in the freezer, no mess!
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24 users found this review helpful

Vicki's Hush Puppies

Reviewed: Apr. 4, 2010
Fabulous! Used creamed corn and added a bit more flour and cornmeal to thicken. Used half vegetable oil and half corn oil to fry. Mmm! Tasty!
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3 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Mar. 17, 2010
Excellent! In a house full of picky eaters, this was a treasure. Picky eater #1 doesn't like meat. I added more 2 large cans of chicken bouillon and one more cream of chicken soup can. Picky eater #2 doesn't like potatoes, but everyone else does. So, cooked potatoes on the side and mashed them. Did not add potatoes into the brother. Picky eater #2 also LOVES rice, so cooked rice separately and served this as a gravy. All picky eaters are iffy on dumplings so left those out entirely. So we got three meals out of this -- one for a semi-vegetarian, one for someone who like spotatoes, one for someone who lives rice! This recipe rocks!
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Peanut Butter Kiss Cookies

Reviewed: Jan. 17, 2010
Too sweet for us. Family voted and we decided not to make them anymore. Joey's peanut butter cookies found on this site was a much bigger hit. I've probably made 6 batches of those in the past week. Expecting the same wild reception, made a double batch of these. One family member said, "the presentation is good, though." This would be a good and easy recipe to take to a function to make a "wow" visual impact, but the taste... not for us. Worth trying and tinkering with for others, but we'll not be saving it as a family favorite.
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Joey's Peanut Butter Cookies

Reviewed: Jan. 10, 2010
These were truly tasty. I used Walmart generic brand chunky peanut butter and generic salted butter. Worked perfectly and can't imagine this cookie tasting any better with higher priced products. The raw dough does not look regular cookie dough. I was concerned about that and thought it would run all over the cookie sheet. I also expected the dough to be impossible to shape as it was so shapeless in the bowl. I wet my hands, then rolled the dough into balls. Wet a fork, swirled it in sugar, then stamped each cookie with the traditional criss cross. To my surprise, the cookies did not spread and totally held their shape. I make chewy chocolate chip cookies a lot from a recipe from this site to which we are all addicted, but this recipe runs neck-and-neck as a close second. Probably best traditional peanut butter cookies I've ever made.... A keeper!
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3 users found this review helpful

Displaying results 41-60 (of 100) reviews
 
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