General chatter - Recipe Flops




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penmage
06-30-2013, 04:58 PM
I've been struggling lately with finding interesting meals to make, instead of the same old thing every week. So I checked out the Allrecipes website and found some I thought sounded good.

I tried one of them tonight- a white cheddar broccoli soup. The picture on the site made it look so creamy and delicious... mine looked like greenish dish water with milk. It's still sitting on the stove because I can't bring myself to try it yet. Plus, it was a pain to make. I used 3 different pots, a strainer, and a food processor.

I like recipes where you add A, B, C, and D, stir, and bring to a boil. This was more "Add A and B together with nutmeg. In a separate pot, bring C and half of D to a boil, with salt and pepper. Add equal parts A-B mixture and C-half-D mixture to food processor, with milk. Then take remainder of D, and mix it with more milk, stirring into main pot. Then toss salt over your shoulder, kiss your elbow, and poke yourself in the eye." (Okay, maybe not that last part)

That's an awful lot of stinking work for a broccoli soup!

Tell me about your cooking adventure flops so I feel less pathetic! :lol:


Missy Krissy
06-30-2013, 05:37 PM
Ugh, I hate when a should be simple recipe calls for a million and one steps and then it turns out less than desirable...

I've had my fair share of recipe flops, the most recent that comes to mind was when I was trying to make a vegan frosting for DS's birthday cake (he's highly allergic to milk and egg products, as well as peanuts but that's beside the point). Butter cream frostings as well as cream cheese frostings were obviously out. I called my Nana and asked her advice, and she told me that it used to be common for wedding cakes to be frosted with a crisco based frosting (basically just crisco, powdered sugar, vanilla, and water).

Perfect!

I searched the internet to find the "original" recipe with the appropriate proportions of said ingredients. I found one on a wilton forum. Wilton is good right? The leaders in all things pertaining to cake design.

I don't know what went wrong for sure, but I think I over-whipped the shortening. The result was a waxy, not very spreadable or pipeable paste amalgamation. Aggggh!

Thankfully this was just a practice cake, and I ended up making a vegan carrot cake with a maple syrup icing instead. I'm glad I did trial runs, as eventually the cake that we served at the party was quite tasty.

TheSecondHalf
06-30-2013, 08:43 PM
I have never had good luck with All Recipes. I have learned the hard way to use Cooking Light and Skinny Taste - and read the reviews.

A five pound "light" noodle dish was the final straw. It was a LOAF, I tell you.


Buffinlovin
06-30-2013, 09:05 PM
I'm not sure why, but I find allrecipes to have more difficult recipes than easy ones. Perhaps it could be what I'm looking for at the time, but that's how I've always perceived it. If I'm looking for a recipe, I generally head to food.com (I knew it before as recipezaar.com) and can find recipes of varying difficulty.

That being said, I did try a spaghetti sauce recipe that sounded and looked really tasty! I browned sausage that I cut out of the casings, I added a ton of seasonings and spices and let it slow simmer for almost half a day like the recipe called for. This recipe had gotten rave reviews, and I was so excited to sit down with a big bowl of pasta and eat it (this was pre-diet).

I'm not sure what I did, but it had this soapy flavor and strange texture. It was disgusting. I ended up ordering pizza instead :(

Missy Krissy
06-30-2013, 09:22 PM
Hmm... I've actually had some good success with allrecipes! That's where I got my meatloaf recipe from (DH's favorite) as well as a good goulash.

Wannabeskinny
07-01-2013, 09:24 AM
Try epicurious.com

Also this website http://www.tastespotting.com/ has some amazing visual pictures and recipes.

However, the healthier my diet becomes the less I cook. I can make the best lasagna in the world, but when you're avoiding wheat and cheese who can eat it? I stick to grilled chicken breasts, composed salads, and interesting dressings.

Munchy
07-01-2013, 09:52 AM
This broccoli soup recipe LINK (http://www.eatingwell.com/recipes/broccoli_cannellini_bean_cheddar_soup.html) is so good and really simple.

The following are my absolute favorite recipe sites, listed in order of best to least, but they're all really good.
www.skinnytaste.com
www.cookinglight.com
www.eatingwell.com
www.livebetteramerica.com
www.peanutbutterandpeppers.com
www.emilybites.com

Munchy
07-01-2013, 09:59 AM
However, the healthier my diet becomes the less I cook. I can make the best lasagna in the world, but when you're avoiding wheat and cheese who can eat it? I stick to grilled chicken breasts, composed salads, and interesting dressings.

I am the exact opposite!

I tend to cook more meals: chilis, soups, meatballs, chicken nuggets, enchiladas/burritos, a variety of burgers, even lasagna (http://www.skinnytaste.com/2009/02/zucchini-lasagna.html), and make sure I divvy it into portions and freeze just to have it ready so I don't need to worry about finding something healthy and homemade. I like knowing that at any time, I can reach into my freezer for something I love that is good for me, is already portioned, and I don't need a long time to make it.

I also budget pretty closely and it helps me to grocery shop less often (since I can batch cook and the food lasts for months), and save money by not wasting anything. I cook and freeze almost everything :p

zoesmom
07-01-2013, 10:16 AM
Ugh, I hate when a should be simple recipe calls for a million and one steps and then it turns out less than desirable...

I've had my fair share of recipe flops, the most recent that comes to mind was when I was trying to make a vegan frosting for DS's birthday cake (he's highly allergic to milk and egg products, as well as peanuts but that's beside the point). Butter cream frostings as well as cream cheese frostings were obviously out. I called my Nana and asked her advice, and she told me that it used to be common for wedding cakes to be frosted with a crisco based frosting (basically just crisco, powdered sugar, vanilla, and water).

Perfect!

I searched the internet to find the "original" recipe with the appropriate proportions of said ingredients. I found one on a wilton forum. Wilton is good right? The leaders in all things pertaining to cake design.

I don't know what went wrong for sure, but I think I over-whipped the shortening. The result was a waxy, not very spreadable or pipeable paste amalgamation. Aggggh!

Thankfully this was just a practice cake, and I ended up making a vegan carrot cake with a maple syrup icing instead. I'm glad I did trial runs, as eventually the cake that we served at the party was quite tasty.

As a baker, yeah, Wilton is HORRID!

Just as an FYI, if you want a good "buttercream" this would be your go to...espeically for a vegan with an allergy to milk ;) I use this for a lot of my cakes and EVERYONE raves on it...and it is a safe one.

2 cups plus 3 tablespoons GENERIC!!!! shortening. Do NOT use Crisco! the trans fat is off kilter with the rest for the proper fat ratio content needed.
2/3 cup non dairy creamer - powdered
1/2 cup sour cream OR, for your DS's needs...1/2 cup firm silken tofu pureed smooth.
2 teaspoons vanilla
1/2 teaspoon imitation butter flavoring
Optional: 1/2 teaspoon other flavoring (I use almond a lot, but strawberry is good, mint is good, imitation rum is good, possibilities are endless.)
1 bag powdered sugar.

Mix shortening and extracts together until smooth. Add 1/3 cup of the creamer until completely mixed, then add the sour cream (or in this instance, the pureed tofu). Mix until completely combined. Add in the remaining creamer. Then, slowly add in your powdered sugar.

TADA! Perfect everytime! :D

Needless to say, Wilton was such a flop, I HAD to find my own. You know, the whole want to keep a business open and all :D

TurboMammoth
07-01-2013, 10:16 AM
I tried something that I saw on Pinterest, a diet-awesome-you'll-never-want-the-real-recipe-again Alfredo sauce made with cauliflower. It said about 6 times that ''it tastes just like real cheesy alfredo sauce!!''.

It was a TRAP. it was so horrible. I felt so cheated, cauliflower and I were on really bad terms for manyyyy weeks after that :P

zoesmom
07-01-2013, 10:18 AM
Now that I posted my "buttercream" recipe...yeah, I have flops a lot. I experiment in the kitchen and probably throw away half of what I make. but the other half? Oh it is good. :D I refuse to give up until I can make something taste good...and I have found when I put my mind to it, I can make anything taste great. I just might fail 1000 times first :D

zoesmom
07-01-2013, 10:20 AM
I tried something that I saw on Pinterest, a diet-awesome-you'll-never-want-the-real-recipe-again Alfredo sauce made with cauliflower. It said about 6 times that ''it tastes just like real cheesy alfredo sauce!!''.

It was a TRAP. it was so horrible. I felt so cheated, cauliflower and I were on really bad terms for manyyyy weeks after that :P

TOFU! (I love tofu, so versitle!) Honest to god. Even my hubby will eat it!

1 tub of 12-16oz SILKEN tofu (yes, SILKEN. If you can not find it, SOFT will work as well)
3 garlic cloves, minced
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1 tablespoon olive oil
1 tablespoon onion powder
salt and pepper to taste
optional: may need to add 1-2 tablespoons of water or milk to make to desired consistancy

Directions:
Drain your tofu (colender and paper towel method is the best, and should be done about 15 minutes prior to making alfredo sauce). Place drained tofu, garlic, both cheeses, olive oil, and onion powder into a blender. Blend until smooth. Let sit for about 30 minutes for flavors to "mingle". Pour mixture into a saucepan. Warm over medium heat, stirring occasionally.
Makes 4 servings

Calories: 172.4
Fat: 11.8
Carb: 5.8
Fiber: .9
Protein: 11.5
Sodium: 296.7 mg

TurboMammoth
07-01-2013, 10:39 AM
TOFU! (I love tofu, so versitle!) Honest to god. Even my hubby will eat it!

1 tub of 12-16oz SILKEN tofu (yes, SILKEN. If you can not find it, SOFT will work as well)
3 garlic cloves, minced
1/4 cup grated parmesan cheese
1/4 cup grated romano cheese
1 tablespoon olive oil
1 tablespoon onion powder
salt and pepper to taste
optional: may need to add 1-2 tablespoons of water or milk to make to desired consistancy

Directions:
Drain your tofu (colender and paper towel method is the best, and should be done about 15 minutes prior to making alfredo sauce). Place drained tofu, garlic, both cheeses, olive oil, and onion powder into a blender. Blend until smooth. Let sit for about 30 minutes for flavors to "mingle". Pour mixture into a saucepan. Warm over medium heat, stirring occasionally.
Makes 4 servings

Calories: 172.4
Fat: 11.8
Carb: 5.8
Fiber: .9
Protein: 11.5
Sodium: 296.7 mg

Looks good and already better than the cauliflower one. At least yours got CHEESE in it! The cauliflower one called for no cheese at all. I don't know what kind of magic I was expecting, really LOL (we ended up eating the sauce anyway... after eating a bunch of parmseon to it, though :P)

Usuallly I make my Alfredo sauce in the form of a bechamel using skim/partly skim milk, as I am not lactose intolerant, and it usually works really well :)

betsy2013
07-01-2013, 11:50 AM
Zoesmom -- when you indicate a bag of powdered sugar, is that the 1 lb box or the big bag like from Costco?

zoesmom
07-01-2013, 11:51 AM
2 pounds. Sorry :D I forget that I buy the stuff in bulk for the bakery. :)

PreciousMissy
07-02-2013, 02:22 PM
zoesmom, I'm just going to follow you around with a knife and fork.

zoesmom
07-02-2013, 03:52 PM
LOL! Better not. It makes you weight close to 300 pounds! :D

diamondgeog
07-02-2013, 04:00 PM
There was I think a Food Network recipe for 'easy mole'. Mole is REALLY hard to make. I thought no way. BUT.....it had like 30-40 reviews and almost 5 stars.

My wife and I are both pretty good when it comes to following directions. Anyhow we made it and it tasted like cr_p. So yeah 'easy mole' was too good to be true.

zoesmom
07-02-2013, 04:09 PM
There was I think a Food Network recipe for 'easy mole'. Mole is REALLY hard to make. I thought no way. BUT.....it had like 30-40 reviews and almost 5 stars.

My wife and I are both pretty good when it comes to following directions. Anyhow we made it and it tasted like cr_p. So yeah 'easy mole' was too good to be true.

I am both curious and disturbed by this...

diamondgeog
07-02-2013, 04:20 PM
I am pretty sure it was this one:

http://www.foodnetwork.com/recipes/marcela-valladolid/easiest-ever-chicken-mole-enchiladas-recipe/index.html

It doesn't sound that easy in retrospect. But for mole it is. We even got the exact chiles and chocolate. It didn't help, it was pretty awful. Maybe you'd have more success though.

zoesmom
07-02-2013, 05:42 PM
Thanks. I'll have to find a day I am willing to "cheat" to work on it. I already know I would cut the peanut butter down. P.B. has such a strong flavor that it easily masks everything else. And I'd probably use unsweetened cocoa instead of Mexican chocolate. That stuff tastes...waxy :D

diamondgeog
07-03-2013, 09:15 AM
A friend from El Paso said they use Dona Maria mole sauce when in a hurry and it tastes pretty good. I think that will be my go to easy mole from now on.

Em Coconut
07-03-2013, 06:59 PM
Thanks for reminding me to find new recipes ;)

Flop story:
I found a blog once with lots of recipes for low-carb baked goods.

I tried quite a few of them, did exactly what the instructions said - All of them turned out awful or just rock hard....I'm thinking it was the recipes, not my ability to cook, that was the problem.

Desiderata
07-03-2013, 08:10 PM
I am sure I have dozens of awesome flop stories, but somehow my brain has repressed all my culinary failures. :lol: Maybe 1 out of 8 new recipes I try, I really don't care for / am severely disappointed with how it turns out - but I don't regard that as a poor failure rate. I look at it as the price of admission for adventurous cooking. :D If I can recall any more specific catastrophic failures I'll post again.

penmage
07-04-2013, 10:57 AM
Thanks for all the new websites! That tofu-"alfredo" sauce sounds amazingggg.