MllePandora Recipe Reviews (Pg. 1) - Allrecipes.com (1875897)

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Potato Croquettes

Reviewed: Aug. 28, 2010
These can be amazing with a little added preparation. Firstly, resist the urge to use freshly made mashed potatoes--the croquettes hold their shape better after a few hours in the fridge. (and won't fall apart in the oil) After coating and shaping the patties, place them on a plate or baking sheet and return them to the fridge for 1/2 hour. While my oil warmed , I coated the patties in crumbs one more time, and flattened them slightly. I mixed some cornmeal in with my breadcrumbs too, and they came out perfect.
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Pineapple Cheesecake Squares

Reviewed: Aug. 14, 2010
Delish!! Couple Notes: I used cornstarch and 1 cup of whip cream in the topping. That amount worked perfectly to cover a 9*13 pan. I didn't have almonds; I substituted finely chopped walnuts. Guests requested that next time, I use graham cracker crust; that sounds just as good, though I liked the taste of the regular crust. The cheesecake flavor is very mild; the topping has more of a pineapple sweetness-- it definitely keeps the dessert very light and not overwhelming. The layers were distinct enough for me, though it tastes so good I'm tempted to double the recipe. (It's almost gone as I write this!)
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2 users found this review helpful

Michael's Foccacia Bread

Reviewed: Aug. 14, 2010
Definitely a hit! I had to use sugar, since I didn't have honey, and I prepped it the night before; completing the first rise before wrapping it tightly in saran wrap and leaving it in the fridge overnight. It really gets huge! Tastes delicious, and I love all the topping ideas. I'll be making this again!
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French Toast Casserole

Reviewed: May 12, 2008
This is a great way to get rid of any bread leftovers! (Warning! This is another one of those reviews that "change" things...though I prefer to think of the changes as suggestions or alternates, in case you don't have something on hand. Plus, it's really cool to see what others have done with a recipe. I'm also a big fan of incorporating leftovers into later meals so they don't go to waste...) Anyway--I was trying to get rid of some day(s) old pound cake when I came across this recipe, so that's what I used instead of regular bread. (it was Cream Cheese Pound Cake III from All Recipes, and we'd had it with fruit and whipped cream a couple days before..Very good!) I sliced the cake into thick strips and spread them out in a tightly packed single layer at the bottom of a 9*13 Pyrex pan. I put the filled dish in a slightly warmed oven while preparing the topping to crisp it up a bit. I followed the topping ingredients pretty closely--though I did reduce the sugar to 1/2 tsp (pound cake has more than enough), adding a little more cinnamon and vanilla to taste, leftover peach/applesauce, (about 1/2 cup) and a generous dollop of maple syrup. I poured the mixture over the pound cake slices and left it in the fridge overnight. It didn't "puff" up as much as bread would have, but it came out smelling, looking, and tasting just great! I sprinkled the top lightly with powdered sugar while it was cooling. It wasn't too soggy, (the larger pan really helped with that) tasted exactl
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Chicken Alfredo Pizza

Reviewed: May 12, 2008
What a perfectly tasting pizza idea! I had to adapt this to a LOT of guests (and therefore, a lot of toppings,) so here are my thoughts. I opted to use All-Recipes' "Jay's Signature Pizza Crust" for the dough recipe, and worked in the cheese and herbs as directed here. For the sake of time, I used a couple cans of prepared Alfredo sauce, added 3-4 oz cream cheese and 1 cup of Parmesan cheese, salt, pepper and garlic powder (to taste) I made the garlic butter and seasoned chicken as directed. (I baked and hand shredded the chicken breasts) Other toppings I added: crispy bacon and roughly chopped onion. YUMMY! Definitely a keeper. Everyone asked for more!
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Jay's Signature Pizza Crust

Reviewed: May 12, 2008
Fantastic says it all! I rarely hand-make pizza, so I was a little nervous, but both pies came out perfect! I made Chicken Alfredo Pizza (minus the dough) from All-Recipes (recipe by lighthousekeeper)and worked in 1/2 cup of Parmesan cheese, 1/2 tablespoon rosemary, 1/2 tablespoon Italian seasoning, and a 1/2 tablespoon garlic powder into the dough. I don't have a pizza stone, so I pre-cooked the dough for about 6-7 minutes before topping it. Yummy! Can't wait to make more!
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Cream Cheese Pound Cake III

Reviewed: May 6, 2008
What a great pound cake recipe! I don't have a tube or Bundt pan, and this filled 2 loaf pans just perfectly. It came out very moist and yummy, with a great outer 'crust' and was sweet & golden inside. Much better than any 'box' pound cake, perfect for warmed fruit topping and whip cream. Definitely a keeper!
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Golden Crescent Rolls

Reviewed: May 3, 2008
Simple & Perfect. I'm glad I didn't halve the recipe, as these turned out so good--we keep going back for more. It had been awhile since I baked yeast breads, so after a quick refresher course from the site, I got to work! I used my stand mixer to knead the dough, (On low speed, it took about 20 minutes to reach the correct elasticity) and was rather generous with the rising times. (about 2 hours for first rise and 1-1/2 for second) I brushed the rolls with a light coat of melted butter, Parmesan cheese and garlic powder before rolling them up. I noticed that the baking time had to be reduced to 6-8 minutes, but the final result was amazing! The rolls were huge, fluffy and tasted great. I can't wait to try these as cinnamon rolls or "pigs in a blanket." I don't think I will ever buy the refrigerated crescent roll dough again! Thank you!
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Cheesy Potato Kugel

Reviewed: May 2, 2008
Delicious! I definitely will make this again. I made it for my boyfriend and friends, who have had very little exposure to traditional Jewish dishes. They loved it! Like other reviewers, I recommend the use of a food processor to shred all the ingredients. Also, I'd use a folded piece of cheesecloth or a very clean baker's towel to squeeze the water out of the potatoes, its easier than using a colander. The flavor and consistency of the kugel was perfect, especially with a dollop of sour cream. Many Thanks!
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4 users found this review helpful

Key Lime Cheesecake I

Reviewed: Apr. 27, 2008
Very Good! I didn't change a thing in this recipe. The strong lime flavor was tempered nicely by some whip cream and a light dusting of powdered sugar, resulting in a rich, cool, summertime treat. Thank you!
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2 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Apr. 26, 2008
The night I was going to make these pork chops for the first time, some unexpected guests arrived at my house for dinner. (I suspect they were led by their noses...) A couple of them didn't eat pork, so I whipped up a separate batch of breading, prepared some chicken breasts and popped both pans in the oven. (If you do this, bread and brown the chicken first, then brown the pork chops) Instead of spending too much time in the kitchen, I layered some sliced raw potatoes and canned corn kernels on the bottom of the pan and put the meat on top. Adding the vegis (and a second pan of food) increased the cooking time to about an hour or so, but it was well worth the wait, especially for a meal I can just pop in the oven and not worry about. The chicken tasted just as awesome as the pork chops, and the guests said they would rather eat at my house than go out to a restaurant, so thanks for a great one! (I just received a rotisserie oven as a gift, and I can't wait to try these chops out in it...will keep you posted!)
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Banana Chocolate Chip Cake

Reviewed: Apr. 26, 2008
I made this for my roomie's birthday, since he loves pretty much any banana bread. I made a few additions/changes, but it came out wonderfully moist and yummy. I doubled the recipe and baked the cake in a slightly smaller pan. I took another reviewers' advice and used baking soda instead of baking powder and it came out perfect. The roomie really likes banana, so I used a little more than usual(about 2-1/4 cups for a doubled recipe), increased the chocolate chips to 2 cups, and used 1-1/2 cups of sugar. Needless to say, the guys were fighting over the last piece!
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Two Tier Strawberry Pie

Reviewed: Apr. 26, 2008
Wow. This is a great tasting easy pie, and I can't wait to adapt it to other berries later in the season! Like other reviewers, I used an 8 oz. package of cream cheese instead of 3 oz. and a graham cracker crust. Next time, I will have to try chocolate crust for a bit of rich variety. It seems that cookie based crusts don't get nearly as soggy as a traditional dough crust would. (I learned this by accident, as I arranged the berries on the pie, assuming we were going to eat it rather quickly, but we ended up having to leave the house, so the pie wasn't actually served or cut into until the next day. The glazed berry topping firmed up beautifully and the pie wasn't soggy at all. (I had it on the coldest shelf on my fridge, so the cream layer stayed firm as well) Other additions/thoughts: When whipping heavy cream, ensure your bowl and beaters are cold. (I pop mine in the freezer for a few minutes before whipping) For those who prefer their cream a little sweeter, add a teaspoon of vanilla and 1/4 cup of sugar to the whip cream while it's whipping up. The cream filling will stay together if you whip the heavy cream just until stiff peaks form and the cream holds its shape when the beaters move through it. Instead of using Cool Whip or flavored cream cheese, I added a splash of grenadine to the cream cheese mixture, as well as the whip cream. Later on, I made just the glaze recipe, warmed it up with the remaining berries to top a pound cake. Yummy!
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55 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Apr. 26, 2008
All I have to say is: Awesome! I ended up making these two or three nights in a row, my friends loved them so much. (Besides, I won't pass up an opportunity to practice my biscuit making skills!) It does take a try or two to perfect these, but it really is worth it!! I agree with other reviewers, add the milk a little at a time, you won't always need all of it. Biscuits require a really soft hand, and this dough needs little, if any, kneading. Just rolling out the dough to form the biscuits will usually be enough. Leave the unused dough in the fridge between batches. The longer you can let the dough set in the fridge, the bigger they rise. This is going at the top of my list. Perfect for any biscuit occasion.
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1 user found this review helpful

 
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