YONDERBOY777 Recipe Reviews (Pg. 1) - Allrecipes.com (18851831)

Chickpea Salad II

Reviewed: Jul. 4, 2010

Even better with cubes of fresh mozzarella.

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Tomorrow afternoon one of the world leaders of a Tibetan Buddhist lineage is coming to my house to bless a holy object I made with relics of Buddha and other enlightened masters. I wanted to serve tea and something nice like a scone, so today I made a test-run of this recipe exactly as-is, using dried cherries instead of raisins and adding 1 tsp almond extract to the sour cream. When the first one came out of the oven and I tasted it, I actually started crying. I was so happy to have such a PERFECT scone to serve on such an important occasion. I'm actually still crying about it. This is so great -- THANK YOU Grandma Johnson and family!!!

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Naan

Reviewed: May 2, 2010

I wanted to make this for a party of 40 people this week, so I was determined to make it work. I had to make it EIGHT TIMES over the past couple weeks before I finally got the results everyone has been raving about. The trick for me was not to roll them too thin and *especially* to cook them in the oven at 400 degrees for no more than 2.5 minutes each side. I brushed one side with basil pesto and the other with olive oil and I couldn't be happier. OH SNAP.

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Butternut Squash Bisque

Reviewed: Apr. 4, 2010

I made this as-is, substituting coconut oil for the canola oil and butter, and skim milk for the heavy cream, and it was definitely bland. I sauteed a few celery stalks, added a dash of allspice, and pureed it all again and it made a world of difference. A tsp or two of fresh grated ginger root would have made this a real "wow" dish.

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Whole Grain Healthy Banana Bread

Reviewed: Mar. 12, 2010

I substituted plain nonfat yogurt for sour cream, and a cup of protein powder for a cup of the whole wheat flour. On my second attempt, I made this into 12 muffins. Through much trial and error I eventually got a great muffin, but had to make a lot of changes.

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Enchilada Casserole III

Reviewed: Feb. 27, 2010

I'm substituting TVP (a vegetarian meat substitute) for ground beef, tofu for half of the cheese (tastes like ricotta here, less fat, lots of protein) and throwing in a layer of chopped mixed veggies and maybe 1/2 to 3/4 cup cooked quinoa. Maybe a dollop of plain yogurt instead of sour cream (sounds gross, but is surprisingly the same flavor). Couple slices of avocado could accompany nicely. And black olives. Yum!

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Ten Minute Enchilada Sauce

Reviewed: Feb. 27, 2010

This got so many high star reviews I thought I could make it exactly as-is, but it definitely came out "bizarre." It tasted like chili powder mixed with oil. I ended up adding a chicken bouillon cube, a tbsp of sugar and an extra cup of water just to try to cut the chili powder/oil flavor. In the end I had something I was willing to eat, but next time I'll either look for another recipe or just buy a ready-made enchilada sauce from the store.

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Barbeque Seitan and Black Bean Burritos

Reviewed: Feb. 12, 2010

I omitted habaneros and cilantro, substituted quinoa for rice, and added some fat free feta (which is virtually flavorless but packs a protein punch). Also used corn tortillas rather than flour, which is less fattening and brought a nice additional flavor. As another reviewer pointed out, the success of the recipe hinges on the bbq sauce. Mine was homemade and ho-hum, so the end result suffered a bit, but it was still yummy. Sliced avocado on the side was a welcome addition. If I'd seen the suggestion about adding corn sooner, I would have done so. It might also go well with some grated cheese on top. I'll definitely continue playing with the recipe and work this into regular rotation.

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Mulligatawny Soup II

Reviewed: Dec. 30, 2009

I made this into a basic lentil soup by omitting coconut milk, apple and tamarind (though it sounds amazing) and didn't puree. Added a pinch of saffron, fiddled a bit with spices. I'll definitely come back to make this closer to recipe (though I may omit lemon and sub 2% milk for coconut milk to keep fat down).

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Hasty Chocolate Pudding

Reviewed: Sep. 23, 2009

This was very good, but not quite as luxurious as I'd hoped. A similar recipe in one of my cookbooks adds 2 eggs and says they can be omitted but recommends increasing the cornstarch to 5 tbsp. I don't have a microwave where I'm staying so had to do it stovetop and that definitely was not a "hasty" way to do it. I will play with the recipe -- maybe try adding an egg next time, and a touch more cocoa for a really rich flavor -- and when I get it perfect will serve for guests with fresh raspberries on top for a very elegant dessert.

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Tamale Casserole

Reviewed: Sep. 21, 2009

I agree that the consistency was a bit unusual, but thought it tasted great. Next time I would throw in some onion and garlic with the "meat" (I actually used a vegetarian meat substitute). Or maybe use shredded chicken instead -- that could help a lot with the consistency. The other flavor I think this was missing is sour cream! I am very sensitive to spicy but didn't think the jalapeno was too much at all. I will probably make it again for myself but am glad there were no kids around today, as I can't imagine they would have gone for something so unfamiliar.

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Ma Ma's Sugar Cookies

Reviewed: Aug. 28, 2009

Very easy and yummy. Like others I used butter rather than shortening but I thought it was great. I also used whole wheat pastry flour and added 1 tbsp baking powder and 1 tsp salt (actually sea salt) as recommended. Didn't roll out the dough (lazy) but rolled into balls and pressed with bottom of sugared cup as recommended. Rock n roll.

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Cajun Seafood Pasta

Reviewed: May 11, 2009

We halved the pepper as others suggested, and cooked the seafood separately in 1 tbsp olive oil with 1 tbsp cajun seasoning and then added it at the end. It was still on the outer limits of spicy. We decided to splurge and use the heavy cream, but it was so rich I think we would have enjoyed it more if we'd used half heavy cream and half milk. It wasn't bad, but I doubt I'll make it again, which is too bad because it sounded really amazing!

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Keligun Chicken

Reviewed: Nov. 28, 2008

I only had about a quarter cup of soy sauce so used that with the vinegar, about 1/2 c water, a few tbsp teriyaki sauce and a tblsp fish oil, a generous dash of powdered garlic, ginger and pepper. Cut chicken in pieces and cooked on the stovetop with the liquid, added about a tbsp of flour at the end to thicken. Then added sweetened coconut (forgot the lemon). It was intense but delicious -- it would have been great if we'd had jasmine rice to go with it to calm it down a bit. I probably won't make it again because coconut is so fattening, but it was quite delicious.

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Seafood Pasta Delight

Reviewed: Oct. 14, 2008

This was super quick, easy and delicious. Next time I would add a lot more garlic and maybe even a tablespoon or two of fish oil. I just used mixed asian veggies I had on hand in the freezer, and chicken bouillon in place of wine and broth, but my bf loved it and it really was amazingly quick and easy. i omitted all oils and just sprayed the pan with cooking spray to make this a very low calorie dish. best recipe i've found for scallops yet.

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Tzatziki Sauce (Yogurt and Cucumber Dip)

Reviewed: Sep. 23, 2008

I was looking for a low-calorie alternative to mayo and this worked out great. I also did the coffee-filter thing and only drained an hour, plus omitted parsley and mint and it was still much tastier than the fat-free mayo they sell at the store.

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Peanut-Tamarind Sauce

Reviewed: Sep. 2, 2008

This turned out awesome, but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger, and substituted szechuan for hoisin, 2% milk for coconut milk, and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!!

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Sukhothai Pad Thai

Reviewed: Jun. 25, 2008

I made this almost exactly according to the recipe and was really disappointed. Way too vinegary, but also kinda too sweet -- and you can't just throw a couple tablespoons of tamarind paste in a dish, it's supposed to be soaked in water and you only use the water. I used peanut oil and added chicken, no tofu. It was edible but I wasn't proud. I don't know how it could be improved and wouldn't make this recipe again.

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Chicken Riggies I

Reviewed: Feb. 23, 2008

I totally made this mine but here are some ideas you may like to use: instead of alfredo i used a cup and a half of lowfat milk and maybe a third cup fresh grated parmesan. Skipped onion mushroom and peppers because none around, so just used half a bag of frozen veggies. Garlic powder instead of garlic. In the end I added some black pepper and cumin to give it a little extra kick.

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Butter Chickpea Curry

Reviewed: Apr. 28, 2007

This turned out great. I used a small can of tomato paste and two or three of water in place of soup, and fiddled with the spices since I didn't have garam masala, using some cumin and cinnamon, a little black pepper, cayenne pepper, dash of vinegar, couple tbsp honey, even a few saffron threads. Obviously I'm comfortable winging it. Next time I might try adding some cauliflower and carrots. I considered running to the store to get TOFU -- it would have gone beautifully in this.

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