XVELVETX Recipe Reviews (Pg. 1) - Allrecipes.com (18821544)

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French Baguettes

Reviewed: Mar. 4, 2005
I am a VERY picky person when it comes to bread. I lived almost all my life in France and I tried many baguette recipes, but this one is the closest to the real thing I could find. It is not 100% the same, but that's probably because french bakers use a special oven for the baguettes. It was GREAT! CHANGES: I don't have a bread machine, so I used normal yeast (same amount) mixed with water and sugar and set aside until foamy. Last time, I used 2 cups all purp. flour, and added whole wheat until dough was ready.
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649 users found this review helpful

Coconut Cream Pie

Reviewed: Jun. 30, 2006
It was very good, but it did not really have a coconut taste... I made 1 change: instead of using 3 cups of milk, I only used 2 cups + 1 cup coconut milk. If you don't expect a strong coconut taste, it is a very good pie. Be sure to use a non stick pan. I used stainless steel and the sugar burnt at the bottom, giving the pie a slight burned taste. That wasn't the recipe's fault though. Thanks for sharing!
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136 users found this review helpful

Classic Caramel Corn

Reviewed: Dec. 25, 2008
Delicious corn. I used to make Amish Caramel Corn from this site, until I ran out of light corn syrup. This recipe used dark corn syrup so I tried it out, and it was great. I popped a generous 1/3 cup corn, and it was great. The liquid foams a bit in the oven, which really helps with coating the popcorn. Also, dark corn syrup doesn't have the high fructose syrup light corn syrup has.
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119 users found this review helpful

Brunch Scones

Reviewed: Mar. 31, 2006
Delicious. I rolled the dough into a 6 inch log, and rolled it in about 1 tbsp white sugar. I then cut it into slices and set them on a baking sheets. I didn't brush them with the yolk... It was delicious. I froze the leftovers, and reheated them in the microwave for about 30 sec. They were still great. Thanks! UPDATE: Do NOT forget to let them stand 15 mn. I forgot the second time I made them, and they turned out pretty bad.
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90 users found this review helpful

Irresistible Pecan Pie

Reviewed: Feb. 19, 2005
Don't forget to put your pan on the lower level of your oven or the pecans will burn, or cover the pie halfway through baking. It was very good and the pecans were enough on top to make a nice circular design. I tried without the crushed pecans and it was too liquid, while with all the pecans it was perfect. I did add 1 1/2 tsp vanilla extract and 1 T flour. Thanks!
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62 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Nov. 19, 2007
I cannot believe I did rate this recipe. Everyone loved it. My aunt made it with walnuts and she said it was delicious. I didn't change anything in the recipe, and it was great. My husband did ask for a little more cranberries next time though. I always wrap the springform pan in alum. paper and set it on a pan. I also found that putting a square of parchment paper at the bottom of the pan (bigger so that the edges are outside the pan in between the bottom and the round) prevent any leakage.
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53 users found this review helpful

Thai Charred Eggplant with Tofu

Reviewed: Jul. 3, 2006
I made some changes (used 1 eggplant, no cilantro and less basil, fried the eggplant slices, sprinkled some soy sauce on the tofu, and used red peppers instead of chile). It was excellent and very flavourful. I served the dish with white basmati rice cooked in vegetable stock. Will definitly make it again!
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31 users found this review helpful

Tofu Chocolate Pudding

Reviewed: Apr. 15, 2006
Excellent! Even my husband loved it, and he's very picky! I used a 12 oz block of silken firm tofu, 1 cup of semi sweet choc. chips, 1.5 tbsp water with 1 tbsp brown sugar, 3 tbsp very vanilla soy milk, and 1 tbsp creme de cacao. I only had about 1/4 tsp vanilla extract left, so that's all I used. I blended the tofu in a food processor with the liqueur. Then I added the chocolate, melted with all the other ingredients. I blended until it was REALLY smooth. I refrigerated the whole thing for 4 hours. Thanks!
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27 users found this review helpful

Sweet Pepper Pasta Toss with Kale

Reviewed: Apr. 26, 2008
I used Dino kale, ribs removed, and doubled the amount. I used Barilla Plus penne, and only used 1 red pepper. I also added 4 chopped green onions, green and white parts. I used a little less feta, I love feta but there was a LOT of it there. I always saute peppers first, and then add the rest so the garlic doesn't burn. It was very good. Also, I boiled the pasta in water in which I added paprika, garlic powder and cayenne. I didn't put the cayenne in the dish itself and it was spicy enough for me. Delicious!
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23 users found this review helpful

Pizza Without the Red Sauce

Reviewed: Nov. 12, 2006
I often use the sauce, but replace the pesto but pasta sauce. I don't like too much tomato sauce on my pizzas, and the amount in this recipe is just perfect! I have tried all the recipe once, substituting pepperoncini for the jalapeno, and it was delicious. Thank you!
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16 users found this review helpful

Tofu Quiche with Broccoli

Reviewed: Nov. 19, 2004
This quiche was surprisingly good (I was a bit nervous, using all that tofu). I only had 12 oz of tofu, and 14 oz of broccoli, but it really was enough. I added a handful of shredded cheddar in the mix, and topped the quiche with more cheese. My husband liked it a lot, but said it wouldn't have been so good without the melted, crispy cheese on top. I will do it again.
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8 users found this review helpful

Favorite Lentil Soup

Reviewed: Oct. 30, 2004
I won't rate because I made quite a few changes. First of all, I sauteed the onions with paprika and a crushed garlic clove in olive oil. After 10 minutes, I added them to the lentils and covered with water in a normal saucepan. I checked often to add more water, and simmered 15 minutes on low/med heat. Then I added the onion mix with 1 1/2 cup of water, & simmered 10 mn. I served with toasted bread and cubed cheddar. I didn't put any lemon.
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6 users found this review helpful

Four Cheese Macaroni Casserole

Reviewed: Sep. 25, 2007
Delicious and easy! I followed the exact recipe, but used fresh tomatoes instead of canned. I once even baked it on the (covered) gas grill outside, and it was great. Thanks!
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5 users found this review helpful

Black Bean Cakes

Reviewed: Aug. 27, 2004
The cakes were very tasty, but way to soft. It was very hard to turn them over in the pan. I added 2 tsp of cornmeal to the mix, but next time I'll also add 1 egg.
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5 users found this review helpful

Olive and Feta Pasta

Reviewed: Oct. 13, 2007
My husband and I thought it was absolutely delicious. I sauteed the zucchini with the mushrooms in olive oil, and added the garlic only when the veggies were almost ready so as to keep the flavor and not burn it. We also added a lot more feta, cut into small cubes (about 1-2 oz for half the recipe). Next time, we might add a diced fresh tomato. Thanks!
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4 users found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Aug. 14, 2007
Wonderful! I did half the recipe using a 3.5 oz bag of plain microwave popped corn and it was wonderful. It sounds tricky, but it's very easy.
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4 users found this review helpful

Claire's Yummy Crepes

Reviewed: Nov. 14, 2004
Very good. I tripled the recipe, and added 1/8 tsp vanilla and 1/2 tsp cinammon. Tip to keep the crepes warm and soft: fill a pie pan with boiling water, put a plate on top. When 1 crepe is ready, place it on the plate. Pile up the others 1 after the other.
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4 users found this review helpful

Creamy Rice Pudding

Reviewed: Aug. 31, 2008
Wonderful, my husband and I loved it, and it was very easy and quick to make. Thanks! UPDATE: I made it with soy milk and it was just as great!
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3 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: May 30, 2006
I divided the recipe in 2, baked it in a 8*8 square dish, and added a bit of cinnamon to the topping. This aside, I didn't change a thing and my husband loved it! Thanks!
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3 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 15, 2006
These cakes were delicious and easy to make. I made them for Valentine's day, and since I had already baked dinner, we didn't have to wait for the oven to warm up, so it was really fast! I baked them 10 mn, I think that next time I will bake them 2 mn more, making sure I wont overcook them...
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3 users found this review helpful

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