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Pita Pizza

Reviewed: Oct. 23, 2013
Very nice & simple recipe. Didn't require much.hubby loved it.baked it at 350f for 15min as suggested.Also I had made pizza sauce & wholewheat pita bread from this site. Thanks
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3 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 26, 2014
This turned out really yum.i baked as suggested by heavensnt86.thanks a lot.i wouldn't change anything in this recipe..doesn't need it . thanks
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2 users found this review helpful

New York Italian Pizza Dough

Reviewed: Nov. 26, 2013
This is the best pizza dough ever.I halved the recipe &made 3 thin crust 10"pizza margherita.the only thing I could not find right in this recipe was the baking time.it says 6-8min, with the topping, while it took 35-40min to bake &get fully crisp bottom.Also I did everything with mixer for kneading dough, had proofed yeast earlier with 1tsp sugar.No problems with the dough.Had refrigerated(frozen)the rest of 2halves after once risen for later use.but the timing stated in the recipe for baking is ridiculous.Else it's a perfect recipe. Also I used all purpose with 1tbsp gluten per cup, didn't have bread flour. Still had amazing results. Thanks.but please correct the baking time.
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2 users found this review helpful

Superb Sauteed Mushrooms

Reviewed: Nov. 10, 2013
Hubby absolutely loved it.thanks a lot . This recipe's flawless.i did add 1tbsp more, teriyaki sauce to enhance more flavour.
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2 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Oct. 27, 2013
The recipe is nice. I had halved the recipe &used sharp Cheddar & parmigiana "half the quantity".It was sufficient enough without the cheese extra load.Also i found the sauce consistency too thick, even though I didn't cook it too long& by the time it was done cooking it was already do thick that I don't think it needed the extra oven baking. I did bake it but when it was done I found it little dry.it needed extra liquid.i did add some boiled milk to get the right consistency. Anybody making this, half the cheese &fully cook the pasta before adding it to the sauce.No baking required. It'll come out prefect.
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2 users found this review helpful

Plum Buckle

Reviewed: Oct. 9, 2013
Just made this.my hubby loved it.Everthing is fine with this recipe, just follow the instructions.taking advice of other viewers i used cold butter for the crumb topping, topping thankfully I did & it set into a beautiful golden brown top, cake like.Also this took an additional 15min. (45+)to fully bake, else the centre wouldn't be completely baked.Also I used 1cup blueberries (frozen), as I was little short of plums.the combination was fine.I did bake it in 9by13 glass dish &it looked beautiful. My advice use cold butter for top crumb &itll set beautifully because the bottom is already mushy/gooey u will want a firm top, else everything will be a mess . Thanks pretty kitten.
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2 users found this review helpful

Sun Dried Tomato Pesto (no nuts)

Reviewed: Oct. 8, 2013
Great recipe. Doesn't require any change. Flavour is intense.Matches really well with French baguettes. I had done it for spinach & feta pita bake (from this site).The only thing like other reviewer had said I would want to know if it flavours well with pine nuts & wine/balsamic vinegar, because it is added in this type of pesto.Without it also its fine.
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2 users found this review helpful

Chinese-Style Baby Bok Choy with Mushroom Sauce

Reviewed: Nov. 21, 2013
Nice.i used button mushrooms coz thats what I had handy. I also cut the bok choy into small chunks, coz the recipe didn't state anything with the bokchoy.came out fine. I think chopping it into pieces is anyways much better than whole.
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1 user found this review helpful

Golden Crescent Rolls

Reviewed: Nov. 10, 2013
Came out perfect. Thanks a lot.I did half cinnamon rolls.It worked great.
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Oct. 24, 2013
This came out perfect.i drained the beans through potato masher after washing. Its imp. to drain them completely. Also I added 1extra tbsp bread crumbs to the mixture &grilled them on oiled foil.came out perfect.if u let the beans &crumb mixture sit for few min. It absorbs all the moisture.my patty was absolutely fine.my hubby absolutely loved it . Thanks
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1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Oct. 20, 2013
Came out perfect.did it without bread machine. Proofed yeast with sugar, milk&water (110f).mixed dry ingredients then added flour half cup at a time into the yeast mixture along with butter(all the butter). Kneaded 10min on stand mixer.then let dough proof in greased bowl until double in volume.then rolled & shaped into 13balls &3 rolls (without buttering).let rise again until double in volume. Baked for 10-15 min, 400f.they turned out perfect.the strange part was I didn't butter the crescents when rolled out (ihad mixed it all in the dough), but they were still very fluffy & soft. I wish I had made all the croissants instead of buns (did them because they were suggested by others).im going to make them again this time all croissants like in the actual recipie.Lets see how they turn out.thanks Donna
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1 user found this review helpful

Stuffed Shells IV

Reviewed: Oct. 20, 2013
Came out perfect.had halved the recipe (just for my hubby).Also I had done the spaghetti sauce from "italian spaghetti sauce with meatballs" .prepared it in advance. Thanks
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1 user found this review helpful

Gnocchi with Sage-Butter Sauce

Reviewed: Oct. 17, 2013
This turned out super delicious. My hubby absolutely absolutely loved it.Recipie is flawless. Also I did gnocchi(potato) from this site for this. Thanks Gina S
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1 user found this review helpful

Russian Black Bread

Reviewed: Oct. 13, 2013
Bread machine not needed.take yeast1/2tsp extra with brown sugar, 110f water & prove it.then add it to the dough . Also I didn't have bread flour, used all purpose with 2tbsp wheat gluten.Combine everything in stand mixer & let rise in greased bowl until double in size. Mine rose beautifully, almost triple.Then divide dough into 2equal halves &place them in medium size loaf pan & let rise again till double (minimum 30min).mine rose very beautifully but I don't know why it got deflated "a little" prior to baking.Baked both loaves 350f for 35min.Got little hard on top, 30 min would have been fine.Anyway its wasn't bad, but I wouldn't consider it perfect either.
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1 user found this review helpful

Pita Love

Reviewed: Oct. 10, 2013
Really nice recipe. I did this using single whole wheat pita bread also from this site(just for my hubby, who absolutely loved it).the only thing I changed in this recipe is mozzarella for monterey jack cheese&dried chives instead of fresh (didn't have it).It still turned out so very good.Thanks a lot ajia.
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1 user found this review helpful

Spinach and Feta Pita Bake

Reviewed: Oct. 8, 2013
It's a very nice recipe. But it does require more veggies(quantity) than what's stated. I did add more of mushrooms,spinach, tomatoes & tad more feta cheese.Also most importantly "the baking time is 10min additional to the stated12min. &that too using middle rack, else the whole thing would be just heated up & the veggies would taste like raw salad".So my advice use middle rack & add additional 10min if u don't want to taste heated up raw salad. Also I made it with "whole wheat pita bread"& "sun dried tomato pesto (no-nuts)" both from this website.
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1 user found this review helpful

Whole Wheat Pita Bread

Reviewed: Oct. 8, 2013
In my opinion this recipe has many flaws.1. I tnhink the yeast is supposed to be proofed earlier than mixing with flour. 2.I think the salt is supposed to be added in the flour, not while proofing yeast.3.Even after proofing the yeast & then adding it correctly to the flour, the flour didn't rise much 1st rise(supposed to get double in size).4.it didnt form fluffy pockects.While baking there were very little pockects, ,but not like separate top &bottom.5.Could make only 4, each 7" round whereas recipe states 6.Also it took additional 10-15 min. to get fully baked.7 &that too using middle rack.the texture was on crisp side rather than soft. I don't know how can this recipe be listed here . taste wise it was fine.But definitely not a keeper.
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Pasta e Olio

Reviewed: Oct. 6, 2013
Everything perfect about this recipe. But if it could state salt measure it would be much much easier than guess work . Also adding little more garlic brings out the flavour. Thanks marbalet.
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1 user found this review helpful

Focaccia Bread

Reviewed: Oct. 1, 2013
Also, I forgot to mention , I did this in 8"pan was wanting the bread for sandwiches.U can use either 8"round or 8by8"square pan.& also for fluffier texture don't punch down the bread much after 1st rise when u keep it on pan for 2nd rise.
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Pesto Cream Sauce

Reviewed: Sep. 30, 2013
This is kind of strange, so many reviews but nobody listed the most important thing. Anybody making this pasta"Do not add tomatoes (raw) to ur sauce, else it'll make ur sauce churn". I made this pasta following everything to t & it was absolutely loved by my hubby. No problems at all.I skipped the tomatoes.adding it raw would have made it from 10 to 0.anybody wanting to add tomatoes add them precooked when ur pasta is done while tossing it, dont cook them in sauve, or just leave the tomatoes . It's still tasty.
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Displaying results 1-20 (of 30) reviews
 
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