TORA.V Recipe Reviews (Pg. 1) - Allrecipes.com (1956111)

Caper Baked Chicken

Reviewed: Nov. 23, 2011

Edible. I premade the sauce and since I found it a bit over powering and salty, I decided to pan fry the chicken and then deglazed the pan with white wine to help dilute it a bit. I didn't like the caper brine, so I didn't add that to the sauce. Probably won't be making this again.

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Onion Chicken in Balsamic Sauce

Reviewed: Sep. 20, 2011

Just ok - I was looking for a South Beach (phase 1) friendly meal, and thought I'd give this a try. It needs something to round out the flavors. Also, 1/2 c balsamic vinegar was too much, and I found the sauce a bit acidic. I'd like to try again by reducing the balsamic to 1/4 c and adding some spices...maybe rosemary? Thyme?

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Asian Coconut Rice

Reviewed: Jun. 11, 2011

Used 1 can coconut milk and 3/4 cup water to 1 cup of Jasmine rice, 1/2 tsp salt. No sugar but stirred in 1/4 c sweetened coconut after cooking. Perfect! 5* for me - 4* for you!

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Russian Chicken with Feta Cheese

Reviewed: Mar. 10, 2010

I used 3 chicken breast halves that I pounded, floured and fried in olive oil and then let everyone put on their own sauce - no baking. As for the vodka sauce - I prepped it as written except for doubling the garlic, heaping the tomato paste and reducing the sour cream to one cup. This was de-lish! Perfect balance of flavours!

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Feta Cheese Turkey Burgers

Reviewed: Jan. 17, 2010

Added a clove of crushed garlic, fresh chopped onion, an egg and 1/4 bread crumbs. Then, because I didn't want to fool around with burgers formed it into a roll and made a meat loaf - baked for 45 minutes. Really, really good! Next time I'm making tzatziki sauce to go with!

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Whole Grain Barley and Apple Porridge

Reviewed: Nov. 5, 2009

Mmmm, better than my regular steel cut oats!

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Quinoa Pilaf

Reviewed: Aug. 11, 2009

Sorry JBUCK123 - 3 stars for you - 5 stars for me. I changed this so much it isn't the same recipe - BUT I'll give you credit because I used your recipe as the basis for mine. I started by rinsing the Quinoa a couple of times and then soaking it while I fried 1/2 onion with garlic in olive oil and when it was brown added about 1/4 cup of white wine (allowing for the alcohol to burn off), then added carrots, chicken broth and the quinoa. Before serving I added the walnuts. NO bitter taste. This is the first time making and eating Quinoa - thanks for getting me started and achieving 5* results.

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131 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Jul. 23, 2009

Yum! I'm not big on lemon flavor....but this was nice - with a hint of lemon. I had a couple of alterations - like deglazing the pan with the wine after frying the chicken and then making the sauce....and I didn't add the corn starch - I'd rather the flour from the chicken thicken the sauce. This was really good, I'm looking forward to leftovers when the flavors meld.

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4 users found this review helpful

High-Protein Torte

Reviewed: Jul. 18, 2009

You have to be open minded with this recipe, because the finished product has a distinct texture, that isn't cake or pie. I'm trying to eat "heart healthy" so the low sugar - high protein is great. I did alter a bit - I used 1/2 cup splenda brown sugar blend - and I found it a bit too sweet. Also, instead of pumpkin pie spice used 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves - plenty spicy, not bland at all. I did notice there was no salt and I added 1/2 tsp to balance the flavors. Oh, and maple sugar? Ended up using maple syrup instead. I don't know whether I'd make it again - unless if needed for gluten free dessert. There's just this after tast when you cook splenda that I don't care for.

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Byrdhouse Mushroom Barley Pilaf

Reviewed: Jun. 29, 2009

Too Salty! I should have trusted my instincts on this one...next time, and there will be a next time, I will taste the broth (I made 2 1/2 cups of "better than boullion" instead of using canned) and dilute it a bit. It took more than an hour for the liquid to be absorbed completely, and I skipped the basil - too overpowering for the flavors, and sprinkled it with parmesan cheese. I love the texture of barley and the result was good - it would have been better if the sodium was lower.

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Basil Shrimp

Reviewed: Mar. 23, 2009

I used 2 lbs of shrimp, and less mustard (as recommended), but next time I would put in at least 2 tbsp - it was a little bland. I squeezed the lemon juice on just prior to serving rather than marinating it in it (due to "cooking" the shrimp with the citrus). Great.

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Actually Delicious Turkey Burgers

Reviewed: Oct. 10, 2008

I added a step of pan frying the burgers first, then grilling them on our bbq (with lots of pam) to prevent them from breaking apart. It worked. I added a splash of worstershire, soy sauce, ketchup and mustard, and skipped the parsley. They were awesome!

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Orzo with Parmesan and Basil

Reviewed: Oct. 1, 2008

This ended up being great after I diluted the soup 3 times while cooking the pasta. It's a BIG MISTAKE to use concentrated broth in this recipe - it makes it TOO salty - especially with parmesan cheese. I skipped the basil and reduced the butter by half. I didn't find it too dry - because I added water while it was cooking to ensure the pasta was cooked. The finished result was *****.

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Pork Medallions with Dijon Sauce

Reviewed: Apr. 30, 2008

My husband loved this - (5*) I thought it was average (3*). The pork was really good - I thought the sauce too mustardy (sorry - I know it's a dijon sauce). I sauted yellow onions first and then added 1/2 can chicken broth (reduced it), then added the cream. After cooking the pork I deglazed the pan with 1/2 c white wine, and added it to the sauce. I think it needed a spice - maybe a sprinkle of tarragon? I plan to make it again - see if I can jazz it up a bit.....

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5 users found this review helpful

Chicken Milano

Reviewed: Apr. 25, 2008

Yum,yum,yum. I fried onions and mushrooms with the garlic before adding the broth and tomatoes. I doubled the cream but not the broth. For the chicken, I pounded chicken tenders and fried them with crushed garlic in olive oil for a bit more flavor. Deglazing the pan was a waste of time, since there wasn't much brown - I'd skip this step next time. I think the basil was a bit overpowering and would leave it out too. This is definately restaurant quality and painfully easy to make - I'm looking forward to serving this to dinner guests!

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Pesto Sauce

Reviewed: Apr. 18, 2008

Ok - I found it a little sweet due to the nuts (I used pine nuts). Next time I'd use walnuts. I had this weird bitter taste in my mouth after eating for about 5 days after I made this. I googled bitter taste after eating - and it was because of the pine nuts! I'd like to try it on white pizza - I made this for a chicken recipe - this was by far the better part of that recipe!

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Pesto Cheesy Chicken Rolls

Reviewed: Apr. 18, 2008

These were just average, and too much effort for the end result. The chicken was on the dry side. We thought it needed a light pesto cream sauce to go on top - that would have completely made the recipe. I have to say I hate stuffed chicken recipes - my rolls NEVER look like the picture and the filling ALWAYS seeps out. I topped mine with more pesto and another slice of cheese before serving - still needed a sauce.

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Chicken Jerusalem II

Reviewed: Mar. 31, 2008

4*'s because I only made the sauce. (5*'s for the sauce). I also didn't follow the directions for the sauce, but kept the ingrediants as called for, except for reducing the wine to 1/2. I pan fried chicken breasts (pounded and breaded with crumbs/Parmesan cheese)then deglazed the pan with the wine. I had previously fried the onions,garlic, and mushrooms, and then added all the liquid. I put the artichokes in very last. Like others, my sauce didn't thicken, but it tasted wonderful.

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Lemon Lentil Salad

Reviewed: Mar. 27, 2008

Mmmmmmmmmmmm. I added a bit of salt to the lentils while they were cooking (which were excellent to eat just flavored with the bay leaf). When I put together the salad dressing I was out of thyme (ha-ha), so I ended up using 1/2 oregano and 1/2 marjoram, and sliced the garlic (to remove later). This was REALLY good. I needed a side for Tikka Masala - this went really well. Thanks!

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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 13, 2008

Mmmmm, the falafel were yummy. I'm at a loss as to how anyone could screw this recipe up. I browned them first and then baked them for an extra 10 minutes - so they weren't raw inside. I ended up with 20 and served them as a side dish with greek salad and souvlaki. As for the cucumber sauce (tzatziki) - it really needs a clove of garlic squeezed into it.

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