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Fried Pork Chop

Reviewed: Nov. 13, 2010
Something to recognize and experiment with is salt. Salt tastes different when you mix it in the flour and then dust the meat before cooking as opposed to salting the meat while it is frying in the skillet. Chances are you will use more if you dust the meat with a flour and salt mixture because it mutes the flavor of the salt. A third way is to salt to taste at the table but this is the least flavorful because you are hitting your taste buds with pure salt. When you fry with salt it brings out the flavor, blends with the juices and becomes part of the dish rather than laying on top of it. Frying fresh mushrooms in the pan with the chops and using some corn meal with the flour also enhances flavor.
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17 users found this review helpful

Tiramisu III

Reviewed: Sep. 11, 2010
If your dessert came out tasting "too eggy" you have overcooked the custard. Reducing the number of eggs from 5 to 4 will mostly effect the texture not the flavor. Also, substituting mascarpone using cream cheese and sour cream may taste good but it will dramatically change the flavor characteristics of tiramisu. You will end up with a dessert that looks like tiramisu and tastes more like coffee flavored cheesecake but it will not be tiramisu. Tiramisu benefits, both in flavor and texture, from some aging in the frig. It is best served the following day.
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8 users found this review helpful

Tiramisu IV

Reviewed: Sep. 11, 2010
Cream Cheese with amaretto will not taste like tiramisu even if using the strongest coffee. It will usually taste like a flavored cheesecake. The key to making tiramisu is the use of mascarpone cheese, a mild flavored cheese that does not take over whatever it is used with. Marsala, brandy or rum are suitable but not amaretto, Kahlua or other coffee flavored liqueurs. These will take the dessert in other directions. The result might share the appearance or texture of tiramisu and may taste quite good, however, the flavor will not resemble tiramisu.
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4 users found this review helpful

Russian Tea Cakes III

Reviewed: Jan. 13, 2010
If your cookies flatten out it is because your oven is not hot enough. This could be the specific oven runs cooler, you did not pre-heat long enough or you had the door open too long. The trick to making cookies is to have a high temp pre-heated oven.
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10 users found this review helpful

Russian Tea Cakes I

Reviewed: Jan. 11, 2010
A tea cookie is supposed to be dry and bland as opposed to moist and rich. They are crunchy and should stay together until you bite or break them. At that point they will break off or crumble. They are not a chewy or soft cookie. The flavor is reminiscent of shortbread but it is not as rich. There should also be more air holes than the denser shortbread cookie. These are a perfect compliment to coffee or tea.
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2 users found this review helpful

German Chocolate Cake Frosting II

Reviewed: Oct. 10, 2009
I was prepared after reading other reviews. I cut this in half to use with homemade brownies. I included cornstarch, switched to brown sugar and toasted the coconut but not the pecans. I would just warn everyone to use UNSWEETENED coconut. With the brown sugar the flavor is caramel-like and it has the darker more appetizing brown color.
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4 users found this review helpful

Bread Machine Bagels

Reviewed: Jul. 19, 2009
I have a practical alternative for this recipe that makes 1-2 loaves of flavorful bread without the bagel forming/boiling step. For each cup of flour use 1 tblsp + 1 tsp sugar. After the last machine rise form the dough into 1-2 french bread shaped loaves and lay them out on a non-stick sheet sprinkled with corn meal. Let rise 1 hr. Wet crust with spooned water. Oven bake at 375 for 25-30 min. No bagel shaping or boiling. The add'l sugar makes up for the sugar that was in the boiling water. I cool, slice up then freeze the loaves. Earlier observations 7/2009: I am on my fourth batch. First time, followed recipe exactly. Came out good. The bagel flavor is great. The gnarly form is better because the crust has more surface to brown and this is where the flavor and chewy texture is. For the 2nd batch I used half wheat flour and it took over the great bagel flavor. It became a tough wheat bread not at all what I choose bagels for. The third batch I used milk instead of water. This also adversely changed the texture and flavor. All future batches are going back to following the recipe. I have noticed most people saying anything bad about this recipe are not actually following it. If you alter the ingredients don't ding the recipe for your experiments. The only change I would recommend is lightly coating the bagels with an oil or original PAM while they rise before boiling. This enhances the crust. Otherwise follow this recipe exactly and you will have a batch of delicious bagels.
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22 users found this review helpful

Pancakes I

Reviewed: Jul. 8, 2009
I have used a slightly different version of this recipe for years. The baking soda/powder has been the difference. I usually split the flour with half wheat plus half white and sometimes use some water with the milk. Sometimes I use a small amount of oil and use a skillet so the edges get crunchy. Why do so many people like vanilla in their pancakes? Perhaps people have blown out their taste buds. Vanilla changes the flavor from a pancake to a birthday cake. Mine smell like pancakes not eggs.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Dec. 17, 2007
This is definitely more of a muffin recipe than a bread or cake recipe. I would prefer a lighter more delicate consistency. My oven also required only 50 minutes to bake. The crust was crispy browned and a bit dry which is desirable with muffins whereby you can serve them warm with butter. But the crust of a bread/cake should be moist. Once this cooled the bread outside 1/4" was dry. Of course there are many variables that produce some differences in reported experiences........the oven and bananas in particular. This was great sliced and toasted then served with butter however.
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2 users found this review helpful

Pumpkin Cake III

Reviewed: Dec. 2, 2007
I cut the rcipe down to 7 servings. Instead of substituting applesauce for some of the oil I just made up that amount with extra pumpkin (1/4 cup). I also looked at pumpkin pie recipes and decided this bread would taste more like pumpkin pie if it had some (1/4 tsp) ginger and (1/8 tsp) cloves. Also used half & half flours, (1/2 cup) white with (1/2 cup) whole wheat. It came out light, flavorful and moist.
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8 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 31, 2006
A good cinnamon roll recipe but not a great Cinnabon clone -perhaps because differences exist between ovens and I didn't follow this perfectly....only closely. The texture is good out of the oven however as they cool they quickly get tough and the brown sugar turns to candy. The cinnamon swirl needs to remain more fluidlike. The icing recipe is not replicating that used by Cinnabon. The cream cheese is too rich. Cinnabon's icing is lighter and milder. This is a good cinnamon roll recipe but some adjustment needs to prevent them from turning to bricks once they cool.
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3 users found this review helpful

 
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