Recipes You Tried That Turned Out Awful

fmdog44

fmdog44

Well-known Member
Location
Houston, Texas
Just read some comments on a recipe I thought sounded great but the comments said it was awful so I thought I would offer this question to the members.
 

Many years ago my Mom and I tried to make an apple strudel using puff pastry from a box. We never used that type of pastry and I guess we didn't know we should separate all the thin sheets of dough. We used the whole box. After baking, it was so heavy and gooey and leaking all over it took the two of us to carry it out to the garbage can.
 

Not sure if this counts as a proper response, but a few years ago my husband convinced me to get a pressure cooker. I could never master using it. I tried to do corned beef and cabbage in it once. What a disaster. Put the thing in the back of the cupboard and never used it again.
 
Catlady said:
Me and curry do NOT get along. I once made a recipe with curry and had to throw away. It was in a book about the Okinawa diet.
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Not all curry is created equal.

If you want to give it another try start with a package of S&B Golden Curry, add your favorite vegetables or a can of drained chickpeas for a quick easy meal. I like the HOT but it takes some experimenting to find the one that you enjoy.

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I'm still trying to find the perfect recipe for gingerbread. My childhood memories of it are as black, sticky and tasting strongly of ginger. I've tried various recipes but most turn out dry and tasteless.
 
Rosemarie said:
I'm still trying to find the perfect recipe for gingerbread. My childhood memories of it are as black, sticky and tasting strongly of ginger. I've tried various recipes but most turn out dry and tasteless.
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I've had good results with this recipe from the American home cook Marion Cunningham.

If the ground ginger that is available doesn't deliver a little heat/warmth then try adding 1/2-1t of ground black pepper or 1/4-1/2 t of ground cayenne.

SOFT GINGERBREAD
If you wish to try this recipe as a bread to accompany a roast or other savory foods, reduce the sugar to 1/4 cup.
2 1/2 cups flour
1 teaspoon cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup butter, softened
1/2 cup sugar
1 cup dark molasses
2 teaspoons baking soda
1 cup boiling water
2 eggs, slightly beaten
Combine flour, cinnamon, ginger and cloves in bowl, then sift together onto piece of wax paper. Set aside.
Beat butter in large mixing bowl until smooth and creamy. Add sugar and molasses and continue beating until well blended. Combine baking soda and boiling water and add to butter-sugar mixture, beating well. Add flour mixture and beat until batter is smooth. Add eggs and beat into batter.
Pour batter into greased and floured 9-inch-square pan and bake at 350 degrees until toothpick inserted in center comes out clean, 45 to 55 minutes.
Remove from oven and let cool in pan 5 minutes, then turn onto rack. Serve warm or cool.
Makes 1 (9-inch) cake, 9 servings.
 
Some sort of Indian kababs. I went out and bought all these spices for the recipe but the mix didn't work for my taste buds at all. Have been leery of Indian foods since. I do, however, love Thai cuisine.
 
AnnieA said:
Some sort of Indian kababs. I went out and bought all these spices for the recipe but the mix didn't work for my taste buds at all. Have been leery of Indian foods since. I do, however, love Thai cuisine.
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Yeah, I'm not a fan of Indian or middle eastern cuisine. I don't like HOT or very spicy, one little squirt of Sriracha is more than enough for me. I used to only like Sweet and Sour Pork, but after I became a vegetarian 35 years ago I no longer care for Asian.
 
It was some kind of cake. I should have known better since I never could bake, but this was something called a magic cake that I saw on public tv and it intrigued me.

It was a Bundt cake in 2 layers. It was supposed to reverse itself in the pan while it baked. It sort of did, but I couldn't get the dang thing out of the pan in one piece.

This Chocolate Flan Cake is super delicious, light, simple to make and MAGIC! The chocolate cake batter goes into the pan first and the milky flan mixture is poured over the top but as it bakes (get ready for this), the layers swap places and the cake ends up on top while the flan settles to the bottom.

 
Aunt Bea said:
I've had good results with this recipe from the American home cook Marion Cunningham.

If the ground ginger that is available doesn't deliver a little heat/warmth then try adding 1/2-1t of ground black pepper or 1/4-1/2 t of ground cayenne.

SOFT GINGERBREAD
If you wish to try this recipe as a bread to accompany a roast or other savory foods, reduce the sugar to 1/4 cup.
2 1/2 cups flour
1 teaspoon cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup butter, softened
1/2 cup sugar
1 cup dark molasses
2 teaspoons baking soda
1 cup boiling water
2 eggs, slightly beaten
Combine flour, cinnamon, ginger and cloves in bowl, then sift together onto piece of wax paper. Set aside.
Beat butter in large mixing bowl until smooth and creamy. Add sugar and molasses and continue beating until well blended. Combine baking soda and boiling water and add to butter-sugar mixture, beating well. Add flour mixture and beat until batter is smooth. Add eggs and beat into batter.
Pour batter into greased and floured 9-inch-square pan and bake at 350 degrees until toothpick inserted in center comes out clean, 45 to 55 minutes.
Remove from oven and let cool in pan 5 minutes, then turn onto rack. Serve warm or cool.
Makes 1 (9-inch) cake, 9 servings.
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Thank you very much, very kind of you.
 
I’ve had this recipe sitting in a recipe book for in excess of 30 years
Way back then I got all the ingredients out to make the tart , got part way through the recipe and then realised it had 9 CUPS of sugar including the icing sugar ...
OMG it would have been so sweet

:sick: :sick: it would be very extremely sickly with all that sugar

I didn't bother adding method just what ingredients required

Chantilly Cream tart
  • 5 green apple cored cored peeled
POACHING LIQUID
  • 3 cup caster sugar
  • 5 cup water
  • 1 cinnamon stick
BATTER
  • 2 cup brown sugar
  • 2 cup plain flour
  • 1 cup oats
  • 300 g unsalted butter
  • 1/2 cup sultanas
CARAMEL
  • 3 cup sugar
  • 3 cup water
CHANTILLY CREAM
  • 400 ml thickened cream
  • 1 cup pure icing sugar
  • 2 1/2 tbs vanilla essence
 
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I'm a good cook even if I say so myself.. :giggle:

However regardless of how much I try, how many recipes, how many tips and trciks, make sure the bowl is spotless, and the oven is very cool..I cannot get decent meringues. They're not bad enough to chuck out but they're not light and fluffy as they should be...
 
hollydolly said:
I'm a good cook even if I say so myself.. :giggle:

However regardless of how much I try, how many recipes, how many tips and trciks, make sure the bowl is spotless, and the oven is very cool..I cannot get decent meringues. They're not bad enough to chuck out but they're not light and fluffy as they should be...
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I have problems with them too, mine come out sort of gummy instead of dry and crisp.

Popovers are another simple thing that I can't make with good results.
 
hollydolly said:
I laughed at that :D but I love Kale..I used to hate it because it was bitter but I really like it now , I think in recent years we may be growing or importing a milder strain...
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I buy kale for my tortoise, she loves it. I tried it in salads and sauteing it but it was very ''chewy''. How do you make it? On the other hand, I love escarole but can't find it in my store.
 
Catlady said:
Me and curry do NOT get along. I once made a recipe with curry and had to throw away. It was in a book about the Okinawa diet.
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Lc jones said:
I am definitely not a curry fan
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I LOVE curry! Made it last night in fact. Grew up on it-probably the most "exotic" dish my mom made back then,and I made it frequently when my kids were growing up.Everyone loved it-including Mr. Robinson. But then,several years ago,he decided he no longer liked it. But I made it anyway a while back,and last night he requested it-and loved it.

Now,how do I get the "aroma" out of our bedroom?? It drifted back there while I was cooking and still smells like it`s cooking lol.
 
Catlady said:
I buy kale for my tortoise, she loves it. I tried it in salads and sauteing it but it was very ''chewy''. How do you make it? On the other hand, I love escarole but can't find it in my store.
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The trick to kale not being chewy is to massage the leaves.I think you are supposed to put olive oil on first,then massage,but maybe not. Think I will Google that....
 
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