BakingBot Recipe Reviews (Pg. 1) - Allrecipes.com (18867237)

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Naan

Reviewed: Mar. 9, 2006
I have mostly forgotten was naan tastes like, but this was relatively similar. As I live in an off-campus apartment, I didn't have access to a real grill, so I tried the following: 1. Cooking it on an open George Foreman Grill 2. Cooking it on it closed. 3. Cooking on a grill pan in the oven. 4. Grilling it in a toaster oven. The opened George Foreman was best. And another tip: Don't knead in the minced garlic. Add it to the hot melted butter and let it soak in for 10 minutes or so. Then apply the butter- it is delicious, and you don't have chunks of pungent garlic in some bits and not others. I halved the recipe.
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Bread Machine Calzone

Reviewed: Jan. 11, 2009
Delicious, and surprisingly easy. The braiding is a little tricky, as the directions are somewhat vague. Basically, after heaping the mixture in a line down the center, use a sharp knife to cut downward diagonally angled "flaps". Like this: (right side) //////// (middle) ----- (left side) \\\\\\\\ Then overlap each side, and tuck in the ends. At least that is how I went about it and it turned out nicely. I subbed 1 tablespoon of actual milk for the powdered; didn't throw off the recipe, despite the extra liquid. I also added another teaspoon of sugar.
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37 users found this review helpful
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Pecan Crackers

Reviewed: May 13, 2006
Mom loves this. I used a full pack of graham crackers, and added a dash of vanilla. Scattered pecans under and on the butter mixture. Cooked 8-9 minutes to prevent burning. Used Pam on the foil, and I'm glad that I did. They were very easy to make- if you are using a flat cookie sheet, be sure to turn the edges of the foil upward to keep the liquid, which spreads out a lot during baking, from overflowing. I did have some problems with my graham crackers "shifting" during cooking. Cut into triangles for a beautiful presentation. I found them slightly too buttery in feel and taste, but still quite good.
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33 users found this review helpful

Ravioli Dolci (Sweet Ravioli)

Reviewed: Aug. 21, 2005
Way too much work for what you get, but if you have plenty of time to spare, go for it. Used strawberry perserves, and the cookies reminded me of mini Pop Tarts. Tasty, cute, just too much work for me. Advice: When you cut the squares in the dough, cut them with one dough square on top of the other, so all cut squares are evenly matched with a top and bottom piece.
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33 users found this review helpful

Danish Pastry Apple Bars II

Reviewed: Sep. 24, 2006
They taste delicious, but a few things to remember: 1. On the bottom layer, make sure you leave a little upward edge with the dough, as you have to connect it with the top layer later. 2. WAY too much liquid for the crust, which completely threw off my recipe. I didn't realize it until too late (alas- should have read the previous reviewer). And I only used about 1/2 of the egg water mixture. I would also 1.5 times the crust ingredients, as I ran out of crust on top. So my presentation was awful due to the crust situation, but if you take 1 & 2 into consideration early on, I bet it would be awesome. It's basically apple pie bars. Sadly, I couldn't taste or sense the corn flakes.
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30 users found this review helpful
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Oat Bran Bread

Reviewed: Jul. 27, 2008
Delicious and easy. Be aware that it makes a very small loaf, but rises a lot during the process. I don't have access to my bread machine, so I made these by hand. To do so, do the following: 1. Mix yeast and water and let stand for 5 minutes. 2. Add melted margarine and honey (ie. the liquids) to the mixture and then your dry ingredients, saving the salt for the last ingredient. 3. Form a soft dough, and cover bowl with a wet cloth and let rise in a warm place (or the oven set on 200 degrees and then turned off) for about an hour. 4. Take the dough and knead it. Put dough in bread tin and again cover with a wet cloth and let rise for about 1/2 hour in a warm place. 5. Cook at directed. I altered the recipe slightly, adding 1 tbsp of sugar and using a combination of 1.5 cups wheat flour and the remaining cup white flour. It turned out beautifully.
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29 users found this review helpful

Oven-Fried Potatoes

Reviewed: Aug. 12, 2007
Yum. Simple and tasty. Very easy- It's shake and bake potatoes! However, I used the specified coating for 3 very large Russet potatoes and cut down on the oil. I prebaked the potatoes by microwaving them for 15 minutes. I then coated them and baked for 5-10 minutes. I'll make this recipe often in the future.
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28 users found this review helpful

Surprise Burgers

Reviewed: May 9, 2005
Simply delicious. I used fresh pineapple cut into chunks. My only recommendation is to cut up the pineapple into very small pieces or to used crushed pineapple, since the big hunks undermine the moistness and texture of the hamburger. I love the sauce- I might just use it on my hamburgers and skip the pineapple if I'm in a hurry.
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24 users found this review helpful
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Apricot Chicken II

Reviewed: Jun. 25, 2005
It was pretty good, and required so little prep work! I halved the recipe, and used 4 chicken thighs. My sauce was runny, so I added some corn starch to thicken it up, and then I repoured it over the chicken.
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23 users found this review helpful

Garlic Yeast Bread

Reviewed: Sep. 10, 2007
Quite good and I love they are with ingredients you have on hand. I used regular flour. Be aware that you get a very small loaf from this- I set mine to 1 lb after considering the small amount of flour the recipe calls for. Also, even for you garlic lovers out there, don't add another clove; it is excessive, & may add a pungeant taste. Overall, bread was light, golden, with an underlying tone of garlic bread. *1/25/08* I made this again without realizing I had already made it once- still amazing. I might double the recipe next time.
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21 users found this review helpful
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Cone Cupcakes

Reviewed: Oct. 26, 2008
Works for both sophisticated entertainment (see photo) or fun kid parties. It doesn't taste extraordinary, but is a cute idea.
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17 users found this review helpful

Chinese Chicken Rice Salad

Reviewed: Feb. 13, 2007
Pretty good- go easy on the salt with "salt & pepper to taste". The soy sauce adds more than you would expect. Very very good side dish for an asian-inspired meal. I marinated overnight and left out the celery and water chestnuts. The taste is there immediately though- still good without marinating.
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13 users found this review helpful
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Harvest Salad

Reviewed: Oct. 26, 2008
Classic staple in my home. My mom loves this recipe - it helped shift her from cookbooks to allrecipes. Alterations: 1. I use feta cheese instead of blue cheese. 2. Omit the walnuts. 3. Sub olive oil for walnut oil.
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12 users found this review helpful

Almond Cream-Puff Ring

Reviewed: Apr. 21, 2011
Sooo easy, tasty, and quick. Don't worry about making the ring - it normally doesn't hold together, and the individual ones are just as good and probably preferable (people avoid breaking things apart). Great way to make cream puffs - and you can avoid drawing circles. I made these twice of how quick it is. Highly recommended.
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10 users found this review helpful

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Aug. 8, 2011
I was not impressed. The cupcakes were on the dry side. Recommendations for others: make the cookie dough balls big - big walnut sized - because otherwise you can't even tell the cookie dough is inside. Also, use mini chocolate chips, as opposed to normal sized, just so you get more chips per cupcake. Won't make again.
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9 users found this review helpful

Pecan Cilantro Pesto

Reviewed: Dec. 4, 2008
My friend Matt made this and recommends using another type of nut. He topped chicken with the pesto and baked 1 hr. He reports the pecan tasted too strong for the first few bites, but ended up tasting OK.
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9 users found this review helpful
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Zopf

Reviewed: Feb. 8, 2008
Texture: amazing- soft, toasts very well, dough easy to braid and work with. Taste: very very bland. This would be good to dip into flavored olive oil, or toast with honey or jam. But as a bread itself, the taste is lacking and flavorless. Process: I used my bread machine, putting in the milk, egg, & butter, followed by flour and yeast. I rose once in my machine. Then I took it out, braided it, and left it out for about 45 minutes (covered with a wet cloth) to rise (and it rose a lot, so I recommend a second rise). cooked about 20 minutes. Very light bread.- (If) Next-time alterations: add 3/4 teaspoon salt (a must), 1 tsp sugar.
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9 users found this review helpful

Easy Cheese and Garlic Scones

Reviewed: Apr. 24, 2012
Delicious. Tip: If you don't have self-rising flour, for each cup of self rising flour, substitute 1 cup normal flour, 1/4 tsp salt and 1.5 tsp baking powder. I used it and it worked out marvelously. Very quick and easy recipe.
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8 users found this review helpful
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Italian Pinwheel Rolls

Reviewed: Aug. 21, 2010
Yummy, but not as soft as expected. Coat the top with butter, or else it comes out very white. A golden sheen would make it far more appealing.
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8 users found this review helpful
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Hawaiian Tarts

Reviewed: Aug. 9, 2009
Good. Grease the pans well. You can also use normal muffin sized tins for a larger tart. I actually prefer the larger size, because there is more filling. In the smaller sizes, there is too much of the taste of the crust (which is good), but it overpowers the filling to some extent. Very pretty presentation (see pic).
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8 users found this review helpful

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