TURTLNSITE Recipe Reviews (Pg. 1) - Allrecipes.com (18814633)

Belles Hamburger Buns

Reviewed: Jan. 12, 2012

WEIGH the flour! Reviews that state the bread is too dense may have a flour measuring issue. A cup of flour is not always a "cup". If you dip the cup in the flour you may actually pack it. If you dip the scoop in the container then pour it in the cup & level the cup you don't always get the same amount in each scoop and you get air pockets in the cup. The best way is to get a scale and figure how many grams are in a cup of flour. Don't be so quick to keep adding flour. If you think the dough appears wet, give it a moment. It is tempting to add a lot of flour and before you know it tough bread. This bread is really good! I make it a lot. I make it for sandwiches as well as for meatball sub-rolls. Another tip: keep that thermometer! I am at sea-level so my bread is "done" at 212 degrees. You should know at what temperature your bread is considered "done" or when to pull it out of the oven. I like to have a very crispy crust when doing the sub rolls so I turn the oven off when done, open the oven door and leave the rolls in the oven to cool. If all else fails, you can get a bread machine. I'm not talking expensive. You can get one for ~$50 just to make dough. It can be gentler to the dough and you can still shape it and bake it in the oven. But no matter what you do, please do yourself the greatest of favors and buy a nice digital scale and weigh that flour. This recipe is really good and you should have the best!

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Bread Machine Rolls

Reviewed: Jan. 9, 2012

There are NOT enough stars!!! I ran out of bread flour so I had to improvise at the last minute. So my bread is based on 1/2 bread flour and 1/2 AP flour. I made these because my kids prefer a roll to bread slices on their sandwiches when they go to school. Not only will they be sandwich rolls, I will use them for hamburger rolls and hotdog rolls too! They are so soft and the crust is so light and tender with just the right "snap" when you bite into one. I did not brush butter or the egg white on the rolls. Truth be told, I saw how pretty the rolls came out that I totally forgot...and did not miss it. When I shaped the rolls..or "unshaped" maybe, I used English muffin rings. I only cut the circles out after rolling the dough, let them rise...less than 40 minutes (it only took 30 min), and baked. The recipe made 12 4" rolls...so pretty, so tasty! Thank you Kay for a wonderful recipe!

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Tuna and Noodle Salad Light

Reviewed: Jan. 3, 2012

This is great!! There are so many ways to alter the recipe to your tastes too! I use chunk light tuna b/c I prefer it to the albacore. I have changed the pasta forms...depending on what I have available at home. I've used regular vinegar and have used lemon-pepper instead of the paprika. I've used onion powder, cut tomatoes if I did not have...the list goes on and on. That base of tuna, vinegar, pepper, and garlic..it is a nice combo!

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Pretzel Buns

Reviewed: Nov. 14, 2011

Pour yourself some AMAZING pretzel rolls! Yes, the dough is VERY sticky...I'd even say "pourable". But don't let this discourage you. I made the dough in a food processor and used less than 5 cups of flour. After looking at the dough with every flour addition I guessed that it was not going to come together in the "ball". I made and educated guess to stop adding flour and pour in the bowl to rise. It rose beautifully! I dipped the measuring cup in flour and floured my hands too before rolling it out. I heated the water and processed the "buns" like baking bagels...not just a quick dip. These came out perfect...my kids gobbled them up and requested the rolls for their lunchboxes! I am glad I used less flour and mixing because more would have yielded tough rolls. I made larger rolls (that had to be cut in half...they were more like mini-loaves) but next time I will make them smaller (like hamburger/slider size). You can shape the rolls...just take your time and keep your hands/counter floured. Mine were tied in cool knots! This recipe is a keeper! Thank you "Brittsky"!!!...my kids thank you too!

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Banana Crumb Muffins

Reviewed: Oct. 6, 2011

These muffins are great! I poured out 18 muffins. I took another reviewers' advice and added the topping in the last 5 minutes of baking. By accident I forgot to top on of the muffins. This was a good mistake as it turns out as this was my favorite. The next time I make these I will omit the topping all together. The muffins just don't need it. The muffins rose nicely and next time I will put just a little less in each cup so I can get 24 muffins out of the recipe. This recipe is a keeper!

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Fluffy Pancakes

Reviewed: Sep. 10, 2011

This is a great recipe! The 1st time I made it exactly as directed. The next time, I did as so many others do and "tweeked" it to my personal tastes. I left out the butter...it tastes better, the pancakes rose better. It also saves some serious fat/calories! The rest is the same. Give it a try you won't even miss it! I only make one recipe and it is enough for my two kids and me to have have nice breakfast. To make mornings go faster I even prepare several "dry mixes" to have on hand...pour milk, add vinegar, start griddle, mix egg w/milk, and add the dry. Voila!...quick! One reviewer suggested to stir only once...good advice! If you stir just till mixed the pancakes are fluffier! This recipe is a keeper!!!

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Fluffy Canadian Pancakes

Reviewed: Jul. 10, 2010

These were great! My kids loved them! I did taste the "egginess" but that was only towards the last pancake. So I could either omit 1 yolk or try blending better. I will try the latter as I want my kids to have the benefit of the protein from yolk.

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Aunt Anne's Coffee Cake

Reviewed: May 2, 2010

Well I learned my lesson!!! I printed this recipe and made it several times...EXACTLY as stated at first and then by making a little more "crust topping". This tastes just like a famous pastry company that I will never be buying their expensive coffee cake again thanks to this very quick, easy, and most importantly: TASTY cake! My lesson? I forgot to save it in my "recipe box" and lost the printed paper. It seemed to take forever to find it again! Now I saved it in 3 places...breakfast, dessert, and breads! This is one of those "company is coming" recipes that I can throw together in a hurry and still taste like I prepared for hours! I can serve it warm with ice cream. While not an everyday thing, I can serve it as a Sunday morning breakfast treat. I can also bring it to a local bake sale or family/church/school gathering "pot luck". So my only question is...do I reveal my sources of this masterpiece or leave them wondering? Thank you Mary! This is the perfect recipe!...now I am going to see what other ones you have posted! :)

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No Melt Sundae Pie

Reviewed: Jun. 21, 2009

Like another reviewer, I could not "marble" the pie very easily either. Next time I will just skip the whole condensed milk/chocolate thing. The mix was great before I added that! My kids fought over who got to like the bowl!! I needed more cookies that the recipe indicated...20. I bet I could have used more for a better crust. This must make a smaller size crust. The filling was more than my crust...so the kids got a little bit of rich pudding after I finished. Adding the chocolate mixture at the end made it even higher! Definately try this recipe...but be prepared to make it your own with your finishing touches!

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OREO® and Fudge Ice Cream Cake

Reviewed: Jun. 21, 2009

I followed other reviewers' advice: I added more cool whip to make a "lighter" taste. I was afraid it would be too rich. Then I only made it 2 layers instead of the three. It was made with five full sized bars side by side and then one bar cut in half longways. It made a larger layer. The next layer was just like this. After creating the layers, I put it in the freezer for a little while longer to set. Then I frosted the whole thing with the remaining chocolate layer mix with some extra cool whip added. This cake has so many layers of complimentary tastes!!! I will make this again. Next time I will get more IC sandwiches and make a bigger "cake"...still using only two layers. This is a great treat for those informal family get-togethers!

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Fluffy Waffles

Reviewed: Dec. 6, 2006

At 6:00 in the morning, the last thing I want to mess with is a complicated recipe especially when trying to get two kids ready and off to school. While I will try the method of folding the egg whites in the batter, I didn't this time. I mixed the dry. I then mixed the moist...whole eggs. I continued to make the waffles. They were fine in flavor. (I did need to add 1 tbsp more sugar...too bland. Even still it was not too sweet.) But next time I will add one less egg. For right now, these were okay. I'll continue to use the recipe and in the meantime I will start adding a little of this and taking a little of that until it is just right. I encourage people to give it a try. It is easy and the flavor is a good start.

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Fondue Bread

Reviewed: Nov. 23, 2006

This is great bread! But while I used the required amount of cheese the first go round, I cut it in half the second time. Also, I did not mix the egg in the cheese the second time (I forgot). It still turned out fine. This recipe is certainly a keeper! I'm going to look for more by this author! It is requested at all our family functions!

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1 user found this review helpful

Arancini II

Reviewed: Sep. 10, 2006

I have been searching for this recipe for the longest time. My husband's family is from Italy. His aunt makes rice balls for him every time we visit...but I have yet to get the recipe. This one is very close. I changed it quite a bit. I use the "Italian Meatballs" recipe by JoAnn usually the night before I make the rice balls. The next day I divide the leftover meatballs and divide them in 4ths. When I form the rice ball, I put a bit of mozzarella cheese and the 1/4 of the meatball in the center. The meatball is already flavored so I don't need to mess with ground beef prep on this recipe. Sometimes I fry the rice balls but, for the most part, I usually just bake them. They are artery clogging good fried. But baked they are still good without adding even more oil to the mix.

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30 users found this review helpful

Crisp Oatmeal Cookies

Reviewed: Jun. 18, 2006

I am both happy and relieved that these were so good! I doubled the recipe with the converter feature. In the meantime I took some butter out for another recipe. Not thinking I creamed the shortening and the butter together. I then noticed that this was the recipe that did not call for ANY butter! But with the 1 cup shortening (doubled) and 1 cup of butter that can no longer be separated I doubled the recipe AGAIN! It needed about 1/2 cup more oats too. So now I have a great mountain of cookies for tonight's party and for tomorrow and the next day, etc. But they sure are good. The other recipe I planned to make was tossed because these were so good and I now had so many. Next time I will double it correctly and 1/2 will be shortening and 1/2 butter...I like the combo from this time. Also, I did not use chocolate chips or coconut...still good!

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Italian Meatballs

Reviewed: Jun. 18, 2006

I only use 2-3lbs ground beef but reduced the spice amounts and added PARMESAN/OREGANO CHEESE: 3tbsp oregano, 3tbsp parsley, 3 tbsp grated parmesan/oregano cheese (Kraft makes this blend), 3 cloves garlic, 1 pkg onion soup mix and 1-1/2c bread crumbs. I took the dry ingredients and blended them in a food chopper (kids only think they hate onions!) I mixed it with the ground beef and baked...but watched the timing very carefully...it DOES NOT take 1 hour more like 1/2 hour. I put some of them in my sauce and let them simmer. (I froze the rest...it makes a lot more than 8 servings unless this is your main dish and even then it is a lot!) They were very good and I make them once a month to grab from the freezer for a quick spaghetti and meatball dinner.

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Robust Garlic Baked Chicken

Reviewed: Feb. 20, 2006

This chicken had great flavor. However, the cooking time is way off. I made the butter as directed and indeed there was a lot of it. But I was able to still use it as accents for the rest of the meal...some in the mashed potatoes, a little on the steamed green beans, and finally some on the table to spread on the bread. I still had a lot left over, so I can use this later in the week for other things. I will make this recipe again and next time I will take into account that the time needs to be pretty much doubled. The flavor was what made the recipe. I am going to look for more by this person! :)

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21 users found this review helpful

Self Frosting Oatmeal Cookies

Reviewed: Jan. 22, 2006

These cookies were very good! I did not use the extra sugar to coat the cookies. The cookies were sweet enough without it. Also, I did as another reader advised and added butterscotch chips. Next time I will try it without the extra chips. The recipe did not not make as much as indicated...chef's fault...as I ate more of the dough (better than chocolate chip cookie dough!)

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Whole Wheat Bread III

Reviewed: Jul. 30, 2004

By the time I finally got to bake the loaf of bread, it no longer even remotely resembled the recipe. I had to add gluten to it...1 tbsp. I also had to add more flour. It may have been due to the humid weather we have been experiencing. Without "real" directions, I had to make educated guesses and a lot of help came from all the other reviews. I did not use a bread machine. I never had any luck with these. I just used my Kitchen Aid and oven. The recipe had a lot of potential. It was indeed a very dense bread even with the gluten added. Also, it called for too much honey. I left the sugar out and it still was VERY sweet. I know you need some kind of sugar for the yeast but I think I could have gotten by with even less of the honey. The website needs to distinguish breads as either bread machine or oven baking. I am going to try this again when our hot/humid summer is gone. I have hopes for this recipe as I would very much like to steer away from the use of any white flour.

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