COOKINKIWI Recipe Reviews (Pg. 1) - Allrecipes.com (1822975)

Orzo and Shrimp Salad with Asparagus

Reviewed: May 25, 2012

Delicious - I prepared the recipe as stated and then did it as another reviewer suggested - stir fried the chopped up asparagus with the garlic and shrimp at the same time - which is the way I now prefer it. I have made it 3 times this past week and given the recipe to 2 others. I'm buying some more asparagus tomorrow so I can make it again. A great way to use fresh asparagus for my husband who totally dislikes the vegetable but likes this salad. Not that I want to waste it on him if he doesn't like it but I also don't want to have to prepare two separate meals;-) Used regular Balsamic vinegar as I had no white. Orzo isn't a very white pasta anyway, so the appearance didn't change appreciably. DE LISH US!

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Roasted Fan-Shaped Potatoes

Reviewed: May 21, 2012

My husband enjoyed the potatoes, but I found them a little dry. I'll try these again tomorrow night but I'll mix the Parmesan with the melted butter so that more of the Parmesan gets between the slices - there didn't seem to be a whole lot of flavor throughout the potato. I didn't think the crumbs added a thing - won't bother with them again. Used 2 wooden spoons to slice the potatoes. Thanks to my fellow reviewers for the suggestion.

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Lemon Iced Tea

Reviewed: May 19, 2012

A previous reviewer is quite correct in that the tea itself- orange pekoe - is just a black tea, perhaps a bit milder than English Breakfast Tea. No Splenda on hand so I took another reviewer's suggestion and used 1/2c. granulated sugar. I had full intention of using the amount of lemon juice in the recipe but decided to add a bit at a time and quit after 1/4 c. Perfect balance. I'll be making this tea up regularly this summer. Thanks for the recipe. Much better than the dry mixes on the market.

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Easy Tortellini Bake

Reviewed: May 15, 2012

Delicious recipe. Will make again for sure. used my own marinara sauce, to which I added a cream sauce instead of Alfredo, and eliminated the last Tsp Italian seasoning. My husband and really enjoyed this. Served with pork chops and a salad.

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Mango Sorbet

Reviewed: May 12, 2012

Made this with very ripe mangoes - halved the recipe and followed directions to a T: really nice colour, nice taste, although a bit too sweet to be really refreshing. However, the reason for only 3 stars, is the sorbet was solid ice block. In order to serve I have set the dish out on the counter for it to thaw out some. Next time I will cut down on the syrup and add some cream

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Potato Chips

Reviewed: May 6, 2012

These are very good. They will never be the same as the packaged stuff but then these don't contain unpronounceable ingredients, they are easy to make,have more substance to them. I printed off the recipe and inadvertently left it on the printer. My husband saw it, was intrigued enough to make a couple of batches while I was out. Big surprise for me! The only reason for 4 stars rather than 5:the chips don't all come out nice and brown - some have a kind of discoloration that reminds me of raw potatoes left out too long - those chips are a little chewier. Will be making again though, likely frequently. Thanks to the poster. Great idea.

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Bacon-y Bok Choy

Reviewed: May 5, 2012

This dish is pure genius. Served with white rice and Indonesian Pork Satay from this site. Wonderful meal. Had no red pepper flakes - subbed with seasoning salt and garlic pepper seasoning. I drained fat from the bacon off completely and added 1tbsp veg oil to wok. I did not put the lid on, just stir fried until perfectly done. Veggies used: asparagus, red onion and baby bok choy.

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Indonesian Pork Satay

Reviewed: May 5, 2012

This is absolutely delicious. I did as others did and used peanut butter instead of peanuts - I had none in the house. And I used a white onion as I had no gr. onions either. I put the ingredients in my food processor as opposed to the Blender. Worked perfectly. Served with long grain rice and Bacon-y Bok Choy from this site. Boiled up some of the remaining marinade as extra at the table . Fabulous meal. I should note that I used half of one pork tenderloin and this was quite enough for a meal for the two of us. So one tenderloin will serve 4 people quite nicely with the appropriate side dishes. My husband is still raving about the meal.

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Jimmy's Mexican Pizza

Reviewed: May 2, 2012

Delicious. My husband liked it so much, we're having it again tomorrow. I halved the recipe, meaning it should serve 4, but for a main course, it only served the two of us. I added more cheese, more salsa, chopped chillies instead of sliced and more of them but it still wasn't overly spicy/hot. Perfect.

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Cajun Crabmeat Au Gratin

Reviewed: Apr. 20, 2012

This was very good. Due to other reviews I did cut back on the salt but it was still too salty. I'm drinking water like crazy. I used skim milk rather than the cream with no noticeable difference to consistency. I cut back on the cayenne but would cut it back a bit further. I don't use American cheese in my cooking - I used all cheddar. Sounds like a lot of changes to justify 4 stars but we really enjoyed it all the same. We'd just enjoy it more so with the amendments - and I will make it again.

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Cinnamon Date Scones

Reviewed: Apr. 15, 2012

Pretty good. I probably tripled the cinnamon overall - doubling what went on top as well as adding a lot to the dough itself. I spread cream over the scone tops before sprinkling on the cinnamon/sugar mixture so it would stick better. I think next time I'll increase the dates by 50% or more

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Cheddar Cheese Puffs

Reviewed: Apr. 3, 2012

These Puffs are easy-to-make and tasty as well. I added finely chopped cooked bacon to the mix. I also added a bit of milk, as even with the melted margarine, the mixture was too dry to form into balls. I doubled the recipe and made 50 walnut sized puffs. It's the sort of recipe I'll make up a huge batch and freeze to have available. And, yes,I do know the difference between dry mustard and prepared. I used the dry as per the recipe. Second batch I added parmesan to the cheddar for an extra cheesy flavour. Thanks for the recipe Tonya.

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Irish Ginger Snaps

Reviewed: Mar. 17, 2012

These are excellent cookies but very hard to tell when they're done. They are nice and soft in the centre, crisp outside, nice and spicy to taste. But pale as all get out. After the 1st batch, I raised the oven temp to 375f, then to 400 for the 3rd batch and I baked them for at least 10 minutes or more. One tray I put back in for 10mins more. I'm taking them to a St Patrick's Day dinner but I don't think I'll make them again. If I do, I'll add a little molasses for colour. I doubled the recipe to yield 82 cookies.

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Navy Bean Soup II

Reviewed: Jan. 29, 2012

Good soup. Will make again. Really easy with only 4 ingredients. I had no tomato sauce on hand so I used 1 jar (maybe 16oz) of my home-canned marinara sauce. One caution: in my experience, no matter what the cooking method, Dutch oven or Crockpot, you need to soak those beans overnight - unless they are the no-soaking kind. I wholeheartedly recommend this recipe.

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Persimmon Bread II

Reviewed: Dec. 28, 2011

This is a nice bread, nice and moist, nice texture, but the star ingredient could be anything because you sure can't taste the persimmon. I used finely chopped pecans instead of walnuts. I quadrupled the recipe to give away as Christmas presents, and in so doing reduced the egg count by two. I find that beating the batter in my KitchenAid stand mixer really well, makes for a such a creamy batter that I can reduce the egg count slightly with no reduction in quality.

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Danish Kringle

Reviewed: Nov. 27, 2011

What a good recipe - and so easy - for any time of year! Made the dough last night; shaped and baked it this morning. I used cherry pie filling instead of the mixture posted - delicious. Will try apple filling next time. As I had only 2/3c. sour cream, I made up the 1c. with some cottage cheese which I beat until smooth. I can't see that it made any difference at all. We had one of the 3 pieces for brunch; froze the other 2. I think I'll halve the recipe next time - unless it freezes really well, or I have lots of company, I don't see the point in making up 3 pieces at one time. The beauty of a Danish is when it's fresh. And I didn't bother with any walnuts.

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Oatmeal Chip Cookies

Reviewed: Nov. 27, 2011

Excellent cookie. I doubled the recipe, but using only 3 large eggs. I beat the butter and sugars till the mixture was really creamy. Adding the dry ingredients resulted in a perfect texture for baking. I used raisins instead of choc chips. The doubled recipe yielded 146 nice-sized cookies. I had to raise the temp to 375f and bake for 15 minutes - crispy on the outside and tender inside. Will be making these cookies again. Thanks for an excellent recipe.

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One Dish Chicken Noodles

Reviewed: Nov. 23, 2011

Not bad for a quick meal. Used homemade gravy rather than bought. And used broccoli in place of peas.

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Sausage Pasta

Reviewed: Nov. 8, 2011

Not bad. My husband really enjoyed it. Very quick and easy to prepare.

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Green Tomato Raspberry Jam

Reviewed: Oct. 30, 2011

This is a fantastic recipe. I followed the recipe pretty closely except for reducing the sugar a little. Put tomatoes(the egg-sized) through the food processor, yielding about 6c. I added 5 c. sugar to that. After cooking the requisite time, I added a partial packet of liquid pectin I had sitting in the fridge (I wanted to get rid of it and knew it wouldn't hurt the recipe) along with the jello - followed the rest of the instructions. Great consistency, great color, excellent flavor. Raspberry jam is my favorite jam and in my opinion, and not to take away from the results here, this jam is more "reminiscent" of Raspberry Jam rather than seeming to be the real thing. However, I will use this recipe any time I can get my hands on more green tomatoes. This jam is certainly cheaper than making real raspberry jam, which only adds to the value of this recipe. Oh, I got 7-3/4 250ml jars of jam. Not bad for 4 c. sugar and 2 small packets of jello. I processed the jars in the canner 10 minutes. Thanks for such a simple recipe.

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