Ethics Recipe Reviews (Pg. 1) - (187493242)

cook's profile





View All Reviews Learn more

Basic Pasta

Reviewed: Sep. 6, 2013
The measurements of this recipe are foolproof and the steps given are the same I have learned through my chef. I used 2 eggs,2C of flour(chefs and bakers AP),1 tsp salt,and 3-4 tbs water to make fettuccine noodles for a soup . Dough was so easy to work with that I even tossed the dough like a pizza after rolling it out and had no tears. * Let dough rest a room temperature before rolling for flexibility. Also roll thin or face ridiculously thick noodles.
Was this review helpful? [ YES ]
4 users found this review helpful

Baked French Fries I

Reviewed: Jun. 19, 2013
Let me start by saying, I have no problem serving these wedges to any guest or relative.I have containers that are blends of spices but they mostly include only the listed spices here. One problem that I often have is the potatoes not cooking evenly so here are my recommendations: Cut large potatoes potatoes in eighths and boil for 7-10 minutes before mixing with spices.add a pinch of salt and black pepper. Bake at 400 degrees. Bake with a dish half way filled with water to avoid burned wedges .this will result in soft wedges. Take water dish out outshot way in to give it a softer crisp.
Was this review helpful? [ YES ]
0 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 28, 2013
My loaf was a bit low in height but was it perfect. The crust really looked like I let it bake a bit to much but after letting it cool, not one piece of it was hard or over cooked. One thing I did do was only use 1 and a half cups of flour. Make sure you check it at 50 minutes then at 60 and at 65. This is a really simple yet delicious bread. There is no way you can mess this one up. ps. The bread is pretty soft but firm enough not to completely break and the taste is not too strong or too weak. (I used four bananas that had begun to get brown spots)
Was this review helpful? [ YES ]
1 user found this review helpful

Amish White Bread

Reviewed: Feb. 20, 2013
Its been my first time with this Amish white bread and I must say I am disappointed in both myself and this recipe. I can not think what could have gone wrong besides the yeast to activating or it being to dry. I downsized the yield by one half and even after 30 minutes,its still ugly and raw. My dough did not rise in the bowl,in the pan, or in the over. Its been 35 minutes now and it looks dry and hard. I hope you have better luck. Make sure you use the exact products. No AP flour or corn oil. -ok I cut it in half and tried it,it tastes really bad.It was unbearable.I wish it could have worked. Good luck though.
Was this review helpful? [ YES ]
0 users found this review helpful

Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States