blondebiker Recipe Reviews (Pg. 1) - Allrecipes.com (18904593)

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Kris' Amazing Shredded Mexican Beef

Reviewed: Sep. 25, 2011
As a "gringo" who loves authentic Mexican food, this was absolutely wonderful! I varied the recipe only a bit, using a bone-in chuck roast that weighed about 2 1/2 pounds. I reduced the quantities of most of the other ingredients about one third (not exactly, just eyed it). I had chipotles in adobo in freezer (great way to store them if you don't use a whole can) and I threw in 4-5 fat ones. I also used home made beef stock instead of water and beef bouillon. Cooked for about 7 hours then shredded and returned to the juices as stated. Served on flour tortillas with some jalapeno poppers (from this site) and some beans. A fiesta in your mouth!
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69 users found this review helpful

Nenni's Italian Pork Sausage

Reviewed: Jan. 11, 2012
I used an organic ground pork rather then grinding my own and cut the recipe down to only 1 pound of it. Was fresh out of hog casings so I flattened it into nickel-sized pieces to top pizza. Would be great mixed with ground beef for meatballs or an Italian-style hamburger. Really wonderful, authentic flavor and no "mystery" grissly bits :)
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4 users found this review helpful

Fried Butterflied Shrimp

Reviewed: Feb. 28, 2008
I have made this recipe many times and absolutely LOVE it. Reminds me of the great fried shrimp places in Chicago. I never bother butterflying the shrimp. Like many, I reduce the water and cornstarch in half. I add a little Louisiana Hot Sauce to the wash as well. For the crumbs I've used saltine crumbs, bread crumbs (I add a little corn meal for extra crunch) and Panko, alternately. They are all good! I always add a little extra spice to the crumbs - usually some garlic powder and paprika. Although I love Panko crumbs, they tend to not stick very well and often wash off on the 2nd breading. Let the shrimp dry a bit after the first dip and the breading will stick better. Make sure your oil is the correct temperature and let them get a nice golden brown which seems to take about 3 minutes. I drain them on a rack over a brown paper bag for a couple of minutes then put them on paper towels in the oven at 150 degrees while I prepare the rest. Serve with some home-made cocktail sauce (ketchup & horseradish)and some Sweet Restaurant Slaw from this site and it's just like Hanson's Fish Market on Harlem Ave! (of course, you have to serve it in a brown paper bag!;-)
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67 users found this review helpful

Ghirardelli® Classic White Chocolate Creme Brulee

Reviewed: May 17, 2010
I gave this recipe 5 stars although I changed a primary ingredient - white "chocolate" (IMHO- a crime against real chocolate lovers everywhere :) to 4 oz of Ghirardelli's Semi-Sweet chocolate chips. The baking time was dead-on for the 4 small baking dishes that I used (just split it evenly between them, about 6 oz each). They were chilled for almost 24 hours before eating. Used raw sugar for the topping & my culinary torch instead of the broiler so it didn't really need to be rechilled. Kept one of these, before topping, in the frig for 3 days before eating and it was just as good, possibly better, then the first time around. Chocolate bliss!
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46 users found this review helpful

Applesauce Drop Doughnuts

Reviewed: May 2, 2010
Wow, just finished a batch of these and they were wonderful! Made them just as the recipe states, except used half and half rather then milk. Reduced to 20 servings (made it easier to measure ingredients). Used a melon baller (large side) to size them. I bit sloppy but they were a really nice size - like a large walnut. Fried for no longer then 90 seconds @ 375. Took about 30 minutes from bowl to plate. Rolled in powdered sugar as others suggested. Talk about instant gratification :)
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7 users found this review helpful

Out of this World Turkey Brine

Reviewed: Jan. 3, 2007
I cut this recipe in half and used it for a 3-4lb. chicken. Left it in the solution for maybe 8 hours then oven roasted it (unstuffed) at 375 for 1 1/2 hours. Absolutely delicious! Possibly the best roast chicken I have ever made. It also made great chicken sandwiches a couple of days later.
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28 users found this review helpful

Chocolate Fudge Buttercream Frosting

Reviewed: Sep. 1, 2009
This is the BEST chocolate frosting that I have ever made. I used organic butter (no shortening) and organic heavy cream in place of the milk. I think that the kicker was using a scratch-made fudge topping though. The frosting was really wonderful on the One Bowl Chocolate Cake from this site (and the Hershey's cocoa package) and was more then enough to frost it as a 2-layer. The weather was hot when I made it so I iced and refrigerated it for a day before serving. I let it come to room temperature before we ate it. The leftovers freeze beautifully too. Individually wrap the pieces and just let them sit out for as long as you can wait!
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3 users found this review helpful

Sarah's Applesauce

Reviewed: Sep. 5, 2008
Wow, this recipe really takes applesauce to a new level. I used both green and red apples - don't know the types but they were both on the tart side (they grow on our property) - organic sugar, which adds a bit of a molasses back ground and cinnamon. I used my crock pot so I reduced the water just a little bit. Doubled the recipe and put the pot on high for 4 hours. It only required some stirring to break the apples up. Excellent! Never knew applesauce could taste so good.
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4 users found this review helpful

Blueberry Buttermilk Coffeecake

Reviewed: Jan. 20, 2008
This coffee cake was excellent! I cut the recipe in half but pretty much followed the original. I did use about 1 1/4 cup buttermilk instead of 1. Also used frozen blueberries, partially defrosted. For the struesel topping I used 1/2 brown sugar and put in a little cinnamon. Baked for 48 minutes in a dark pan. The blueberries did sink to the bottom despite dusting them with flour but no matter. It was perfect - very moist!
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2 users found this review helpful

Stuffed Hot Peppers

Reviewed: Sep. 27, 2010
I made these tonight with organic pork breakfast sausage (didn't have enough Italian), banana peppers and used cheddar cheese instead of romano so it wasn't as "Italian". Baked them a bit longer then suggested just to brown them a bit more. They were very good.
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6 users found this review helpful

Bacon Chicken and Dumplings

Reviewed: Jan. 8, 2010
This was a very good recipe. Like others, I added more veggies - diced carrot to the onion in the bacon fat and peas right before I added the dumplings. I also added a pinch of cayenne pepper to the broth. I used the dumpling recipe from the "Old Fashioned Chicken & Dumplings" recipe on this site, dropped them in heaping Tblsp and cooked, covered, for 10 minutes. I did need to add some flour/water mix at the end to thicken it to my liking. Great comfort food!
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2 users found this review helpful

Traditional White Bread

Reviewed: Jan. 29, 2009
This is a very nice white bread. I used butter instead of lard and substituted 1 1/2 cup of the bread flour with whole wheat. Baked one loaf in a shiny metal pan and one in a glass dish to compare. Very little difference other then the loaf in the glass dish browned better on the sides and bottom. Brushed the top with some melted butter about halfway through baking. Great texture - really nice all-purpose sandwich bread.
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7 users found this review helpful

Lemon Cheesecake Squares

Reviewed: Dec. 6, 2007
I made these with butter substituted for shortening in the crust, homemade raspberry freezer jam, key lime juice and zest. I chilled them overnite before cutting. Hint - run some warm water over the knife before and while cutting and they will cut cleaner. These were very, very good.
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55 users found this review helpful

Braised Pork Ragu

Reviewed: Sep. 3, 2011
This was a nice hearty recipe. Like others, I dredged the pork in flour after it was seasoned. This thickened it nicely. Also used fresh tomatoes, rather then canned. I wound up cooking it far longer then the recipe called for - almost 2 hours - but it was really good and I think the stew meat needed a longer cooking time anyway to tenderize properly. Had leftovers but found that it was better the first day. The flavors faded too much. I'll be making this again!
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3 users found this review helpful

Peppy's Pita Bread

Reviewed: Dec. 6, 2007
These turned out very good. I used 1/2 white and 1/2 wheat flour. Baked 4 of them in the oven and cooked the other 4 on my stove top griddle. The ones that were prepared on the griddle took a bit longer and did not puff very well. Softened half in a paper bag and half under a damp towel. Both myself and my husband preferred the griddle/damp cloth pitas even though there was very little pocket. Just folded them over!
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6 users found this review helpful

Glazed Almond Bundt Cake

Reviewed: Jan. 3, 2007
I adjusted this recipe slightly - 45 minute bake time was plenty and I poked holes in the bottom and poured some of the glaze (made with confectioner's sugar)on it. The top glazed perfectly with some liquid adjustment. After cooling, I wrapped the cake in plastic wrap and stored it at cooler (not refrigerated) temperatures for 2 days before it was eaten. It kept perfectly -still very moist and with pronounced almond flavor.
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4 users found this review helpful

Pumpkin Turkey Chili

Reviewed: Dec. 21, 2006
Like many I found this recipe a good base to add to. More chili powder, red beans and cumin woke it up a bit. It is nice to serve to folks who may not eat beef or don't like their chili very spicy. It was liked by everyone who ate it. No one guessed that there was pumpkin in it!
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4 users found this review helpful

Pasta/Pizza Sauce

Reviewed: Sep. 30, 2006
I have always used an uncooked sauce for my pizza. I will use this from now on, really gave it that "pizzeria" taste. I left out the wine and added extra spices to taste.
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3 users found this review helpful

Cinnamon Rolls II

Reviewed: Jan. 5, 2008
While these were very good cinnamon rolls, they are not the type that I prefer texture-wise. Not as "bready" as some. For those that like a lighter roll - this is for you.
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5 users found this review helpful

Slow Cooker Oatmeal

Reviewed: May 21, 2014
Made it as written w/half steel cut and half reg. oatmeal. As recommended by another reviewer,I used a water bath in the crock pot on low for about 8 hours and that worked great - no sticking at all. However, the texture was completely off-putting. Apparently, neither I or my husband like oatmeal that has a tapioca-like texture. It was almost slimey.
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0 users found this review helpful

 
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