Spyce Recipe Reviews (Pg. 1) - Allrecipes.com (1187692)

Sauceless Garden Lasagna

Reviewed: Aug. 15, 2011

Very tasty and creative. I subbed the feta with ricotta salatta (the Italian version of Feta) and used a sweet yellow onion. This recipe is a great way to use up veggies from the garden, and it is a really good dish to serve for meatless Mondays.

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2 users found this review helpful

Fresh Tomato Shrimp Pasta

Reviewed: Aug. 9, 2011

Tasty and easy to make. I skipped the shrimp to make this a meatless dish and added a couple more cloves of garlic. I didn't use the food processor at all. I used my garlic press and knife. I didn't have mozarella so I used ricotta salata. Used rotini instead of fettucini. Added in a big pinch of red pepper flakes (aleppo). Since each ingredient pretty much stands on its own in this recipe, fresh herbs are highly recommended. I used lemon basil which added a nice lemony flavor to the dish. A teaspoon or so of grated lemon zest would be a nice addition to this recipe.

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4 users found this review helpful

Smashed Cauliflower

Reviewed: Jul. 19, 2011

Tasty even without the 1 cup of cheese. I just used 1/4 cup of fresh grated parmesan cheese. I also added 3 cloves of garlic to the pan with the cauliflower. I used one can of chicken broth and made up the difference with water. I poured off all but a 1/2 cup or so of the liquid when the cauliflower was almost soft and let it cook all the way down. After mashing in the pan, I continued to cook the cauliflower to get out the extra moisture. I finished the dish with a little butter, sliced green onion tops, and black pepper. Will definitely make this again.

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3 users found this review helpful

Fried Broccoli

Reviewed: Apr. 8, 2011

Very easy and tasty recipe. I unthawed the broccoli and then gently squeezed some of the water out of it. I sauteed 1/2 an onion and 2 garlic cloves, sliced in the oil for a couple of minutes, then added the broccoli. I topped my second serving with a little fresh grated parmesan cheese. This recipe is a great way to prepare frozen broccoli. I had intended on not buying any more frozen broccoli because I usually wind up throwing it out whether it's been cooked or has grown old in the freezer. Now that I've found a good way to prepare it, I will buy more.

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8 users found this review helpful

Grandma's Corn Chowder

Reviewed: Mar. 23, 2011

Quick and easy, and a big hit for today's lunch! I had potatoes leftover from the Honey Roasted Red Potatoes recipe from this site, so I used those and added them in with the corn. I omitted the salt from the recipe since the bacon is already salty and my potatoes were cooked in salted water. I added the half and half to the pot without warming it first. I lowered the heat and added it, when it started to simmer, I turned the stove off. The key is to not let it come to a boil since that may cause the half and half to separate and make the chowder watery. To keep a skin from forming on your chowder as it cools, pour it into a serving dish and place a piece of plastic wrap or waxed paper directly on top of the chowder.

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4 users found this review helpful

Green Beans with Cherry Tomatoes

Reviewed: Mar. 15, 2011

These were really good. I substituted 1 tablespoon of olive oil and 1 tablespoon of butter for the 1/4 cup of butter. I also omitted the garlic salt and used one thinly sliced garlic clove. I only used a 1/2 teaspoon of sugar. I salted the water when I cooked the green beans and didn't add any additional salt to the recipe. I sauteed the garlic in the oil and butter for a minute or so over low heat to keep it from browning, and then added the rest of the sauce ingredients. Instead of using another pan. I cooked the green beans first, made the sauce in the pan, and then tossed the green beans with the sauce in the pan. The fresh basil really makes this dish outstanding so I recommend using fresh instead of dried.

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5 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 13, 2011

Really good. I roasted the potatoes uncovered in my NuWave Oven and then added the honey butter during the last 5 minutes of cooking time. For the butter mixture, I placed a thinly sliced clove of garlic in a small dish along with the butter, honey, and dry mustard and heated the mixture in the microwave just enough to soften the garlic, about 30 seconds. I served the potatoes with roasted chicken, greens and cornbread. A very good combination.

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4 users found this review helpful

Lemony Cucumbers

Reviewed: Feb. 25, 2011

I only used one teaspoon of celery seeds because I thought 2 would be to overwhelming. Added a pinch of garlic powder, and a pinch of red pepper flakes. Instead of chopped onion, I sliced up a small red onion and tossed the slices with the cucumbers before adding the dressing. The cucumber slices are a nice addition to green salads and even deli sandwiches. I will make these again.

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2 users found this review helpful

Simple Baked Apples

Reviewed: Dec. 26, 2010

Very good. I only used a small pinch of cloves, since I am not a fan of cloves. The only recommendation that I have is to cover the dish with foil while baking and remove it during the last 10 minutes or so. I left mine uncovered and the apples were sort of dry, not nice and bubbly as I expected them to be.

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5 users found this review helpful

Spicy Eggplant

Reviewed: Oct. 31, 2010

Really good recipe. I used rice wine instead of water, brown sugar instead of white, and I added about a teaspoon of grated fresh ginger. Instead of adding the garlic and sesame oil at later stages in the recipe, I mixed both with the sauce. I diced the onion instead of slicing so everything would be the same shape. I used Lee Kum Kee Garlic Chili Sauce. It's really chunky and more of a paste than a sauce. I don't find it that spicy so I added red pepper flakes to the sauce to boost up the heat. I stir fried the eggplant in two batches using a 14" carbon steel wok, and added about 6 fresh basil leaves to the last batch. I returned the eggplant and onion back to the wok and then stirred in the sauce and let it cook for a minute or so. I kept stirring as it cooked to keep it from burning. I will make this again as it is a tasty and quick recipe for eggplant.

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27 users found this review helpful

Spiced Slow Cooker Applesauce

Reviewed: Sep. 26, 2010

I used apple pie spice instead of the pumpkin. Also, I used dark brown sugar and only used 1/4 cup of water. I added the spice and 1/2 the sugar at the beginning of the cook cycle. After the apples had softened considerably, I tasted the sauce and added in the remaining sugar. The sauce, made with apple pie spices, taste the same as southern fried apples without the extra calories from the butter, and they are a wonderful addition to an old fashioned breakfast of sausage or ham, eggs, grits, and toast.

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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 31, 2010

I made some changes to this recipe to lower some of the fat content but I still think it was delicious and deserved five stars. Instead of using regular mayo and butter, I substituted fat free mayo and light butter. I also sprayed the fillets with olive oil cooking spray before placing them under the broiler. Since tilapia cooks quickly, I didn't turn them at all. I let them cook 3 or 4 minutes (oven rack on second slot from the top), added the cheese mixture, and removed them when the cheese started to brown.

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3 users found this review helpful

Grilled Zucchini II

Reviewed: Aug. 17, 2010

Tasty and easy. Substituted zucchini with eggplant which has out produced everything in the garden. I prepared mine in my grill pan on the stove. Added a couple small yellow and orange bellow peppers. Topped the finished dish with fresh grated Parmesan cheese.

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8 users found this review helpful

Homemade Shake and Bake Mixture

Reviewed: Aug. 15, 2010

Great alternative to the box mix. I used it on pork chops. The recipe makes a lot so keep that in mind before making it. I halved the recipe and used about a cup or so for 6 chops. I stored the unused portion in the fridge. I only used a teaspoon of Kosher salt, and used garlic powder and ground celery seeds in place of the salt versions. For the herbs, my idea of a pinch was 1/4 teaspoon of each (for the halved recipe). I'm thinking about grinding up Corn Flakes and using that for the bread crumbs when I mix up the next batch. There's a lot of different flavor combinations that can be made with this recipe by changing the herbs or type of bread crumbs used. That's a plus to help keep meals interesting.

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4 users found this review helpful

Classic CRISCO® Pie Crust

Reviewed: Jul. 11, 2010

I've used this recipe for many years. The dry crumbly dough problem is easily solved by adding additional water, a teaspoon or so at a time. The type of flour used, as well as the method used to measure the flour, play a role in how much water will be needed. Scooping the flour out of the bag and leveling is not the same as spooning the flour into the measuring cup, as scooping tends to pack the flour into the cup and you will wind up with more flour than you would if you spoon and level. Thus you will need more water. The version of the recipe that I have says 5 - 7 tablespoons of cold water which takes into consideration the varying differences that may arise with flour type/brand and measuring technique.

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13 users found this review helpful

Marinade for Chicken

Reviewed: Jul. 3, 2010

Very good marinade as written, sensational with the addition of garlic and brown sugar. I added 4 cloves of garlic, chopped, and 2 tablespoons of brown sugar. I also opted to use the zest of one lemon instead of the lemon juice. I never use the salt and find that the soy sauce and Worcestershire sauce provide enough for our taste. This time, I used chicken thighs and let them marinate over night before putting them on the grill. I set the grill up for indirect grilling, browned the skin over the coals and then moved them over to the cooler side to finish cooking. The flavor of the marinade was down to the bone!

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6 users found this review helpful

Shoyu Chicken

Reviewed: Jun. 30, 2010

Fantastic recipe. Added all of the optional ingredients. I used the marinade for chicken kebabs. I used boneless, skinless chicken breast and marinaded them for two hours before cutting into chunks for the kebabs. I set about a 1/4 cup aside and used it to brush on the kebabs when they were about done. The kebabs had pineapple on them and the marinade did wonders for it. Really good recipe.

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1 user found this review helpful

Spanish Rice Bake

Reviewed: Mar. 10, 2010

Terrific recipe. I followed it pretty much as written except I didn't have enough ground beef so I added in Italian sausage. I used the full teaspoon of sugar and thought it was a nice addition that added just a hint of sweetness. I used a chili garlic sauce that I had on hand and it doesn't contain any sugar. Some reviewers stated that they thought the recipe was to sweet this could be because some brands of chili sauce, like Heinz contain high fructose corn syrup and are sort of sweet on their own. The next time I make this I am going to add celery and green peas. ****************** Recently made this with Mexican chorizo and used a full cup of rice. The chorizo really jazzed it up! The next sausage I'm going to use in the recipe is andouille.

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Cream Biscuits from Rosa's Kitchen

Reviewed: Mar. 1, 2010

I love these biscuits. They are light and have a melt in your mouth texture. I rarely make biscuits with butter or shortening anymore because it's much easier to pour and stir in cream than to cut in butter or shortening. These biscuits also don't require a light touch and aren't as finicky as biscuits made with shortening, and they benefit from the longer knead. I picked that tip up from Cooks Illustrated when I was trying to find out why the biscuits would crumble after baking.

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Baked Salmon Fillets Dijon

Reviewed: Dec. 11, 2009

Enjoyed this. I used 1/4 cup of panko breadcrumbs with 1/4 tsp of thyme and oregano added to it. Melted the butter and mixed with the breadcrumbs before adding it to the salmon.

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4 users found this review helpful