KISMET37 Recipe Reviews (Pg. 1) - Allrecipes.com (1570068)

Easy Honey Mustard Mozzarella Chicken

Reviewed: Nov. 20, 2011

I wanted to try this because my family loves Honey Baked Chicken II from this site and this is a similar recipe with the additions of bacon and mozzarella. My family ate it but asked me not to make it again. They commented that the honey really dominated and the bacon and mozzarella didn't add anything special. Honey Baked Chicken II has curry powder in the sauce which seems to really balance out the cloying sweetness. I'll stick that recipe from now on.

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Lemon-Pepper Salmon II

Reviewed: Nov. 19, 2011

I somehow wasn't expecting much from this recipe despite the good reviews, but I was wrong. This is one of those recipes where a few simple ingredients elevate a good piece of fish into something special. I was tempted to bake instead of broil but decided to follow the instructions. I'm glad I did since it resulted in little crispy brown edges that were amazing. I basted the fish with the remaining butter/soy mixture several times which gave the fish a beautiful rich color along with more flavor. Timing was a little difficult since I had one large fillet that was uneven in thickness. When the thinner sections were done, I simply turned off the broiler and left the fish in the oven for another 5 minutes. It came out juicy and perfect throughout. I'll be making this often!

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Easy Portobello Mushroom Saute

Reviewed: Nov. 12, 2011

Unbelievably good (lots of flavor), easy to prepare, and perfect if you are watching carbs. Like many others, I used regular olive oil with minced garlic instead of the garlic-flavored oil. I also used a grated parmesan/romano cheese instead of parmesan and asiago. I'm comfortable that this turned out close enough to the original recipe to give it a 5-star rating. I normally won't rate a recipe if I've modified it too much.

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Lemony Shrimp over Brown Rice

Reviewed: Sep. 18, 2011

This recipe is very easy and can be prepared in no time if you already have your brown rice cooked and your shrimp peeled and deveined. I was expecting the sauce to be a little sharp from the wine and lemon, but the flavor was mild and buttery. I think of this dish as pesco-vegetarian comfort food, probably not company-worthy but a good quick standby dish. As a bonus, it's also naturally gluten-free for my celiac daughter.

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Cheesy Baked Eggplant

Reviewed: May 25, 2011

This is a wonderful eggplant parm dish without the breading and frying, but basically the same flavor as the traditional recipe. It is still a little tedious to make due to all the veggie prep, but worth it. I also think the ingredient proportions are a little bit off. One eggplant would never have been enough to cover the bottom of the pan. I used 2 medium sized eggplants which were peeled, sliced, and baked for 15 minutes to get them really soft, the way I like them. I didn't take the time to sweat the eggplant, but the dish turned out great without it. I also drained the sauteed veggie mixture before adding it over the eggplant. I think it would have been soupy otherwise.

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Lentil Soup with Lemon

Reviewed: Nov. 28, 2010

Absolutely delicious! Try tasting it just before you add the lemon juice so you can see the difference it makes. It intensifies the soup's flavor without adding an actual lemony taste. I decided not to bother with the extra work of pureeing the soup. I had diced my carrot fine and liked the hearty texture of the tiny pieces of carrot and lentil. I also didn't bother with the olive oil garnish since I didn't think this would add much except for extra calories

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Cheryl's Spinach Cheesy Pasta Casserole

Reviewed: Mar. 1, 2010

As written, I can only give this recipe 3 stars as it was exptremely bland as some other reviewers have mentioned. However, I loved the texture which I think must come from the eggs. It is real creamy comfort food! I added garlic salt and tabasco to individual servings of this dish to make it flavorful enough for me. With these additions, I thought it was great.

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Delicious Feta-Crusted Salmon

Reviewed: May 30, 2009

This quickly became one of my favorite salmon recipes. The topping is creamy and yet crispy at the same time, and the tanginess of the feta and balsamic vinegar really complements the flavor of the fish. Previously, my favorite salmon recipes all had asian flavors, but this one has totally different flavors and works well with more traditional side dishes, so it's easier to plan a menu around it. It's also really quick and simple to prepare. A definitee 5-star!

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Flounder with Shrimp Sauce

Reviewed: Feb. 24, 2009

Yum! Very easy to prepare and great flavor. I'll make this whenever flounder goes on sale. It's such a light, delicate fish and the sauce is PERFECT with it!

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Creamy Broccoli Cabbage

Reviewed: Feb. 22, 2009

I'd give this 4 and half stars if I could. I used light cream cheese to cut down on the fat and calories a little, but otherwise made no changes. Cabbage is actually a sweet vegetables as long as it's not overcooked, so I made sure to steam until cooked but still a little crunchy. Even the teenagers liked this!

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Crumb-Topped Salmon

Reviewed: Feb. 22, 2009

I might make this again if I want something very easy to prepare. The recipe is fine, but has no special flavors that I would really crave. (The name kind of says it all - it's salmon with crumbs on top.) You will like this best if you like thyme a lot, since that is the most pronounced flavor in the crumb topping.

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Mushrooms and Spinach Italian Style

Reviewed: Feb. 1, 2009

I thought this was fantastic prepared exactly as written. I served it was Feta-crusted Salmon from this site and it made a marvelous combination. However, as a word of caution, there is no camouflaging of flavors in this dish. If you don't like spinach, mushrooms, or wine on its own, then you probably won't care for this.

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Val and Jess's Vegan Avocado Dip

Reviewed: Feb. 1, 2009

I followed this recipe exactly the first time I made it, but thought the chili powder was a bit overwhelming. Since then, I halve the chili powder and it's perfect. I often use this dip as a filling for vegetarian tacos.

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Black Bean and Corn Quesadillas

Reviewed: Oct. 13, 2008

This is a definite 5 star for me. It has a little heat from the red pepper flakes, a touch of sweetness from the brown sugar, a light crispiness from the pan-toasted tortillas and a rich creaminess inside from the melted cheese. It's just a perfect balance all around. I prepared this almost exactly as directed except I skipped the butter and just sprayed a non-stick skillet with butter-flavored cooking spray. Also, I added a little diced green and red pepper along with the onion. I topped with extra salsa but wished I had sour cream on hand too, so I'll get some for next time. By the way, the ingredients and directions as stated would make 4 whole quesadillas, so the serving size assumes that half a quesadilla is a serving. I ate a whole one and doubt I would ever want less. It's too good!

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Creamy Spinach Tortellini

Reviewed: Sep. 25, 2008

I would give this 3 1/2 stars if I could. The basic recipe is decent, but bland. First of all, to make it healthier and cut down the richness that so many other reviewers mentioned, I used Neufchatel cream cheese and 1% milk. I also used whole-wheat tortellini and a bag of fresh spinach instead of frozen. I included the mushrooms which I sauteed briefly with the onion. Then, since so many other reviewers mentioned lack of flavor, I added fresh chopped garlic (about a Tbsp) and diced canned tomotoes with jalapenos instead of the fresh cherry tomatoes. Even after all this, I ended up adding garlic salt and black pepper to make the flavor stand out more. I will make this again, but only with my modifications.

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Cheesy Italian Tortellini

Reviewed: Aug. 7, 2008

I made this for my daughters since I'm a vegetarian, but it's so good that I keep picking out tortellinis and mushrooms to eat myself. This almost makes me want to go back to eating meat! Just from the flavor that's soaked into the pasta, I can tell that the meat sauce is rich and delicioius. It was also very easy to make. The only work involved was browning the meat and opening a few cans. My daughters gave this 5 stars and so do I.

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Pan Sauce Chicken

Reviewed: Jul. 1, 2008

My daughter said she would rate this 3 1/2 stars based on taste. She thought the gravy had too much wine/herb flavor and would have preferred something more "chickeny". However, I bumped my rating up to 4 stars because the recipe is so easy to make. You do need to be careful to add the gravy/flour mixture very slowly and stir hard to prevent lumps.

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Honey Baked Chicken II

Reviewed: May 30, 2008

This is literally my daughter's favorite recipe. I snatch up chicken legs when they go on sale and make this almost every week, but she probably wouldn't mind if I served it to her every night! The sauce is just wonderful over rice, and the recipe is extremely quick and easy to prepare.

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California Melt

Reviewed: May 23, 2008

Healthy, easy, and good flavor, but just not ENOUGH flavor for me as written. I'm not sure if I'll try this again.

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Mediterranean Chickpea Salad II

Reviewed: Apr. 28, 2008

Four stars as written but five stars with my changes. I used a red onion and about 8 seeded Campari tomatoes. I also added a 4 oz package of crumbled basil & tomato feta cheese and a tablespoon of red wine vinegar. I served this in whole-wheat pita bread with romaine lettuce. Delicious!

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89 users found this review helpful