Hourglasscat Recipe Reviews (Pg. 1) - Allrecipes.com (188907662)

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Roasted Lemon Herb Chicken

Reviewed: Nov. 30, 2014
No need to change a thing.
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Apple Bavarian Torte

Reviewed: Nov. 2, 2014
This was good, not great. I would rate it 3 stars but everyone else really liked it, so I upped it to 4. First off, I'm pretty sure this is a tart and not a torte. Second, I had to cook it maybe 20 minutes more than the recipe called for due to the apples being undercooked. At the point they finally were tender, bits of the crust were over browned. I do not agree with others saying there is not enough cream cheese filling. I think there is too much. If making again, I would make more dough for the crust as it barely went halfway up the sides of my tart pan. I would then probably just do a thin layer of cream, maybe 1/4 inch. I also made the cream with almond extract in place of vanilla which was delicious. Next, the apples need something more to meld them together. I would maybe make some sort of a paste on the stop by cooking them a bit with sugar, apple juice, and cornstarch. Jam or something would work too. I didn't like that the apples were just kind of sitting on top on the cream and would've liked it to cook with the other layers. It also needs something to keep the almonds in place. They just fell right off the slices. All of that aside, the tart did have good flavors and was well received.
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Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Nov. 2, 2014
Very good. I added about 1/4 cup fresh orange juice as my orange was a bit short on zest. Instead of anise seed, I added about 1 tsp cinnamon. I did not use the glaze. Instead, I buttered he loaf and sprinkled a cinnamon sugar mix over it. I might try with a glaze in the future While the bread is soft and tasty, it does need a topping of some sort for extra flavor as the dough itself had a delicate taste. I also did omitt he anise though! It's a versatile recipe that you could add or change the flavor for very easily, which I like.
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Shredded Beef Enchiladas

Reviewed: Oct. 14, 2014
Time consuming and certainly not worth it. The sour cream and cheese mixture was not good, to say it was nice as possible. Next time I will stick with my usual: slow cook the beef with onions and peppers, add into flour tortilla with shredded cheese, call it a day. NOTE: if you do use this recipe and top it with enchilada sauce, be sure to cover it for the majority of baking time so as not to burn the sauce.
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San Francisco Sourdough Bread

Reviewed: Aug. 23, 2014
Used warm water instead of milk, butter instead of margarine, no onions, only egg white with no water for the wash. I sprinkled sea salt onto the wash before placing in the oven. I took the loaf out twice during baking to add more egg wash and spritz the oven with water. Got a really beautiful crust that did not get at all soggy overnight or the following day (laid loaf cut side down on a cutting board, unwrapped). The loaf didn't last longer than that though since it was all eaten! My starter is a couple weeks old but it still had a great flavor. I'm excited to repeat this recipe. ** Edit: the first time I made this recipe I halved it and mixed then kneaded in my standard sized Kitchenaid stand mixer; made one loaf. The second time, I made this with the exact servings for two loaves. There was too much content to appropriately and easily mix and knead in my Kitchenaid. I also made three loaves out of it instead of two. Otherwise it makes a very large artisan loaf. ** Edit 2: I made this dough into rolls and it came out beautifully. 1/2 of the recipe made 8 large rolls. I probably should've tried for 10 smaller rolls instead! I baked them in a greased round cast iron 10-12 minutes @ 400 degrees, no wash. They were wonderful and soft yet slightly browned on the outside.
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Vanilla Wafers II

Reviewed: Jul. 27, 2014
I read through reviews for some great tips prior to making these. Several complained they are eggy. I omitted one egg for this recipe. The only other change to ingredients that I made was adding an extra half teaspoon or so of vanilla extract. After chilling, I simply rolled pieces of dough with my hands, as with any other cookie. I pinched off bits that were about a rounded teaspoon. After placing on the sheet, I slightly flattened each with my palm. I baked for about 10 minutes at 375 instead of 400. This assured they were slightly crunchy on the top without being overly browned. These are tasty little cookies. Worked great for banana pudding but I'd eat them as is!
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Banoffee

Reviewed: Jul. 27, 2014
It was a rocky road to pie. Learn from my failures: I cooked the can in my crockpot on high for 5-6 hours, flipping it halfway through. I put it back in the cupboard for another day. I thought the amounts of butter and sugar in the crust sounded like too much. I used 6 tablespoons butter, 1/4 cup sugar. It tasted great and had the right consistency. But then I baked it a little. And that was a terrible idea because I cooked it too long - 10 m @350 and the butter pooled a bit and then hardened into a chewy rock-hard cookie when cooled. I couldn't open the can as cooking the milk in the can caused it to expand and my electric opener wasn't having it. I'm not sure if I could've opened it with a hand opener or not. I had to use a steak knife to slice through it. Caramel goop everywhere in my sink, on the counter, in my hair! As it was not warm or hot I couldn't pour it into anything. I spooned globs into the shell and had to spread it using my fingers. I used the banana slices to push it down and into edges when I put them on the pie. And then I cut the cream to 1-1/2 cup and threw in a few tablespoons powdered sugar and vanilla extract while whipping. It still produced too much cream IMO. The pie is good and I may make it again (although it is SO rich) but: use caramel day of while still warm, have an old fashioned opener, leave crust raw (still use less butter/sugar), use 3 bananas, use 1 cup heavy cream. I'd also toy with using a regular pastry crust instead.
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Lemon Meringue Pie III

Reviewed: Jul. 8, 2014
Disappointing; tasted store bought. I went through a lot of work hoping for a nice homemade pie but it was a flop. The lemon filling was overly sweet and had a sticky taste. Texturally it was fine but it was dense and heavy. I'd prefer a lighter, creamier filling. The meringue turned out okay. It had some defects but more as a result of my inexperience with meringue as a topping than the recipe, although more detailed instructions would be nice.
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Righteous Raspberry Brownies

Reviewed: Jul. 5, 2014
These were very good. I couldn't stay out of the batter! I cut the recipe in half and used 3/4 cup of sugar instead of 1. As I didn't have chocolate chunks on hand, I used semisweet chips. I used an 8x8 pan which worked just fine. The brownies were a little more cakey than I like my brownies. I wish they were a bit more chewy and dense but was pleasantly surprised with the flaky top. The flavor was all there but I'm rating it just at 4 due to personal brownie preferences.
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Fresh Southern Peach Cobbler

Reviewed: Jun. 29, 2014
Delicious flavor and texture. I will use 10+ peaches next time with the other measurements as is since it was a bit sweet and it needed more of the star ingredient. I was second guessing the oven temperature and thought it was strangely high. Against my judgment, I put the cobbler in the oven and went to walk the dog. When I returned, it had been in only 23 minutes and the topping was burned. Underneath the burnt top of the breading, the remainder was still a bit doughy. It still tasted really good! I will make this against but will bake the peaches at 425 for 10 minutes then turn the oven down to 375 for about half an hour for the rest of the baking.
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Garlic Shrimp Linguine

Reviewed: May 31, 2014
The amount of sauce was horribly insufficient, even after using half the amount of pasta. It didn't have much flavor at all. Really dull meal despite having some potential. If making again, I'd absolutely follow suit from the top rated reviews as far as measurements go.
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Strawberries and Cream Cake

Reviewed: May 13, 2014
This was top notch! It only made two layers for me (as it did with other reviewers). I used 1 cup of sugar instead of 2. Next time I will change this to 1 1/4 cup sugar and 1 cup of puréed strawberries in the batter. I would prefer more of the fresh strawberry flavor mixed in. I did not make the whipped cream as I didn't want to hassle with it melting and dripping between the layer. I used cream cheese frosting (a different recipe that I prefer) between layer and around/on top of the cake. It was a real hit. A very very dense cake, almost like a pound cake. It was not at all dry like others complained of.
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Blueberry Pie

Reviewed: Mar. 20, 2014
The best part of blueberry pie is its tartness and natural sweetness. This pie was far too sugary. It tasted like syrup. This was disappointing. If making again, I would use the same amount of sugar but with about 6 cups of blueberries instead. Probably 4-5 tb of corn starch. I use a deep dish and it would've fit better.
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Beer Pizza

Reviewed: Feb. 20, 2014
This was great! I improvised some things based on taste and ingredients on hand. I halved the recipe for one pizza. I made dough that rolled out to be about a 14 inch pie. I did not add the called for salt and I am glad; it was already very salty. I used fresh mushrooms, a large handful. Instead of using just tomato sauce I used one small can of tomato sauce (12 oz maybe?) and one half can of tomato paste (couple tablespoons) to thicken it up. Was sure to drain off the grease from the bacon before mixing the sauce in. I will for sure make this again, it was a big hit. NOTE: I think the nutritional value posted for this recipe is quite a bit off. I calculated this with my changes above (meaning NO pepperoni sausage and NO olive oil) and with my very standard 14 inch pizza crust recipe and it turned out to be about 400 calories and 19 grams of fat per serving/slice (total 8 servings per pie) and this is using a part skim mozzarella and trimmed bacon. I don't think the nutritional value on the site is considering the crust or is considering only a thin, store bought crust and not a nice thick dough.
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Roast Beef and Gravy

Reviewed: Jan. 28, 2014
I was looking for a nice and easy beef and gravy recipe and had all of the ingredients on hand so decided to make this. I am not a fan of the soup mix packets since they're so salty, so I just made my own using a few simple ingredients. I added a handful of chopped mushrooms about halfway through cooking time. I halved the recipe. It did not need to cook on low the same amount of time. Probably about 6 hours. The gravy was a bit thin but the dish was altogether amazing! I was very happy with how delicious it turned out and how simple it was to throw together.
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