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Easter Egg Nests

Reviewed: Mar. 11, 2005
Confectioners coating is a product, a chocolate substitute made without cocoa butter. Makers can't sell it as chocolate because of the missing ingredient, so termed confectioners coating. It eliminates the need for tempering, making it easier to dip, or coat items, like the 'birds nest'. It is less expensive then real chocoalate.
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90 users found this review helpful

Coconut Bon Bons

Reviewed: Feb. 4, 2005
I had trouble with the tooth pick dipping part. They kept falling apart, off the pick into the chocolate. I had to change technique to manage a shape & put an almond in the center of each ball (since the toothpick method was not working for me this time around) and coated one side at a time, allowing each side time to firm up. It took more time but was worth it. I made this for my mother, she loves coconut, wanted to surprise her. I brought a container filled. The next morning there were 2 left :) Up shot is, they tasted great, like the candy bar. I am making this for my mother again. I'll have to work on technique, read up on tips and practice, practice, practice. Thanks for the recipe.
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31 users found this review helpful

Matzo Balls

Reviewed: Feb. 2, 2005
Thanks for the tip about packing them. That explains a lot. I use oil instead of butter. PS; I boiled them in chicken broth and added stock to the m.b mix for more flavor. Thanks for the recipe.
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16 users found this review helpful

Iced Coffee

Reviewed: Mar. 10, 2005
Made this for company on holiday. I don't like instant coffee, so used chilled, freshly brewed with mini ice cubes (not blended), topped with whipped cream & heated caramel. Was shooting for the d&d's caramel watcha ma call it. Next time I use this recipe, I will try blending. I changed some things to make it to company's request. Thanks for the recipe.
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13 users found this review helpful

Hot Fudge Sauce I

Reviewed: Nov. 30, 2004
I used more chocolate and kept it over the d.boiler longer for a thicker sauce and left out the water. This was awesome! Made Sunday's for T.G., it was a hit and gone quickly. Thank you so much for the great recipe. Now I known what to do with those cans of s.c. milk :) Yummy!!!!!!!
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13 users found this review helpful

Best Brownies

Reviewed: Dec. 15, 2004
This is just like Hershey's best brownie recipe. I know I like them ;)
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5 users found this review helpful

Tzatziki Sauce

Reviewed: Jul. 19, 2004
I adjusted the measurements/ingredients a bit. I love lemon, and used the handheld blender to mince some of the cuc's with the garlic to thicken it a bit and left some cuc's chunkier. All in all, I just loved it!!! It's just like the sauce served w/Greek dishes when I have it out. I refrigerated it overnight to have it with the souvlaki I made the next night. I thoroughly enjoyed every bite. Thank you Dinah! :)
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5 users found this review helpful

German Chocolate Brownie Cookies

Reviewed: Oct. 18, 2004
I read all the reviews and tried it. I could not understand why it did not hold shape or resemble a cookie. After I baked them, they crumbled, were pretty much flat and more like a fudge then a brownie cookie, I expected more of a brownie consistancy (half cookie half cake). I thought I made an error some where, forgot something for it to have turned out this badly (my taste buds though) I made this to give to give to a caregiver and had to hold it back. I wasted the chips. I'm going to have to see if I can give it away. I'm giving it a ** because the chips saved it.
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4 users found this review helpful

Braided Easter Egg Bread

Reviewed: Jun. 22, 2004
This was wonderful. Oven-time was 25 minutes. I used Splenda instead of sugar. I'm new to bread baking and in the past, have had trouble-overworked dough etc, so was thrilled when this turned out well and airy! Thank you! I am giving this a five because of the recipes I have used and followed, yours was the only one that did not estimate total flour and that, I believe is just one of the reasons this turned out for me. This recipe instructed me to trust my senses in judgeing what would be just enough flour and not too much. I was very nervous about not knowing how much to use at first but in the end-it's all good. It would have been nice to read 2-1/2"+" cups...being that I'm new at this. ps: I sprayed it with butter and sprinkled on sesame and poppy seeds before baking. I did not place the eggs in the dough this time but will come Easter. Thanks again :)
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4 users found this review helpful

Bagels II

Reviewed: Mar. 10, 2005
Enjoyed them. I added some baking soda to the boil too. Topped it for the 'everything' bagel except dried garlic.
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2 users found this review helpful

Tasty Fried Eggplant Balls

Reviewed: Jul. 19, 2004
I loved it. I used roasted garlic, pepper and onion and dipped it in marinara. This is a great recipe. I was on the lookout for eggplant reciptes. Thanks again!
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2 users found this review helpful

Linzer Tarts

Reviewed: Dec. 12, 2005
I didn't have the 2-1/2" cookie cutter so I used a smaller cutter. I chilled the dough overnight & found it worked better if the dough was chilled (as you said) because once it warms, it's more difficult to work. I kneaded it and worked quickly to transfer cuts to the baking sheet. I made them thicker then an 1/8", more like 1/4". I watched the bake time since they were smaller and thicker and adjusted the time accordingly. I usually use preserves (thicker and sticks to the cookie w/o running), but had jam (to thin & runny but it worked out in the end). They have a nice buttery taste. I added a little almond extract to enhance the flavor. I will make these again. Thanks for the recipe.
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1 user found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Dec. 12, 2005
Oatmeal cookie recipes I've made before had spices where this one didn't. It gave me a chance to try something new. Glad I did. It still was flavorful. It took a little longer for the centers to bake (was a little raw after cook time). They stayed soft. I'll make these again. Thanks for the recipe. I left out the chocolate chips and nuts.
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1 user found this review helpful

Cranberry Sauce I

Reviewed: Mar. 10, 2005
I regret not following this recipe for tg dinner. I followed another, 'kicked up' with lemon and orange zest. I was careful to not grate the pith but from the taste of it, it was a 5 star bomb, so bitterly gross, I had to throw it away. Less is more. I will make this recipe next time.
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1 user found this review helpful

Chocolate Covered Caramels

Reviewed: Mar. 10, 2005
I made peanut caramel cluster drops, drizzled with melted chocolate instead. I heated it to 244 and refrigerated them but they would not stay firm. Cooling longer, still became pliable, for a soft chew and still. I was expecting a creamy, firmer, chewier carmel. I'd still like to make creamier caramels-there was a sugary grit to these. All and all, this was a pleasent surprize. Family members were digging into them (me too) so-there you have it! Thank you for the recipe.
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1 user found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 15, 2004
This was the first thumbprint shortbread cookie I've made, so thank you:) I used margarine (out of butter), filled some with raspberry, apricot and peach jam...Lets just say I could not keep myself from having another and another! I rolled them into balls, patted ~1" then thumb printed (did not think the wet dough would roll well for me), came out fine. The cookie was tender and tasty. Thank you.
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1 user found this review helpful

Eclairs II

Reviewed: Nov. 30, 2004
The best! I used half the recipe for eclairs and the rest for rounds and made vanilla and chocalate filling and let the sause cool a bit to thicken for a thicker coating. I piped the filling with a star tip. This not only looked wonderful but was right on! Thank you!!! Made these for TG and they were gone before I knew it!!! This recipe is a do it again and again. This recipe will be on my to do list whenever I have company :) 10 stars!
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1 user found this review helpful

Special Banana Bread

Reviewed: Oct. 21, 2004
Wonderful and loved the spices. This is a keeper. I can't wait until the bananas over ripen! When my husband had it at lunch, coworkers wanted some it smelled so good. He did not want to give this one away! :)
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1 user found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Jul. 12, 2004
This was very good :). Thank you for the recipe. I had made wontons and added them (when I order take out usually I choose the combination soup). I did not have the time to drizzle the egg as you instructed (time constraint-I thought I'd be there all night with the fork and egg "drop") but I will heed your specific instructions the next time I make this! I made this before (a different recipe) and the egg stayed pretty much coagulated, which was not too appetizing which is my own fault. I suppose that is due to adding it too quickly to the boil. Live and learn! Thanks again :)
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1 user found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 12, 2005
This was my first ginger cookie. They were great. They puffed up, kept their form and tasted terrific. The place smelled great while these were baking. They stayed soft. A wonderful delight. Thank you for a great recipe that I will make again. While the dough was sticky to work with, it was well worth it. Excellent.
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0 users found this review helpful

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