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Chef John's Beef Goulash

Reviewed: Jan. 26, 2015
This was a real winner! Sauce was a delicious blend of flavors (even better the next day). I will definitely make again, but next time will slice onions thin and add garlic at the end their cooking time. I used mostly regular Hungarian paprika, and about 1/2 Tbls. of Hot Hungarian paprika (plus a tweak of cayenne). Served it with some homemade spaetzle just for fun! However, meat was tough even after 2+ hours of cooking time. Next time, I will partially cover during cooking and add more liquid if necessary.
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California Coleslaw

Reviewed: Jun. 3, 2012
I was very excited to see this pop up in today's recipes. I had just made a similar version the other day, from a book I edited many years ago. I couldn't believe how delicious and fresh-tasting it was and how well it held up. My version used white vinegar, but next time I'll try it with the cider vinegar. A couple of changes that I liked: Slivered the pepper and used both red and green (or you may use poblano) and thinly sliced the carrot. I have also included red cabbage at times, but it bleeds and shouldn't be added until the end.
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9 users found this review helpful

Cavatini II

Reviewed: Jul. 15, 2009
One of the best tomato "gravies" I've had in a long time. It was very close to my mother's, which I had been trying to duplicate. Following suggestions of others, however, I added Italian sausage (1/2 plain and 1/2 hot) and reduced the pepperoni. The pepperoni didn't add much and I will omit it next time. I also will increase the pasta, but won't bother with the macaroni. I cooked the sausage first, removed it, then added the vegetables, then the tomatoes, and returned the sausage. I didn't find it difficult. While the sauce was cooking, I did other things, and while the "cavatini" was baking, I set the table and prepared the rest of the meal. The sauce can easily be prepared ahead of time, and would also be delicious on other cooked pastas.
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3 users found this review helpful

Chef John's Chili Chocolate Cookies

Reviewed: Feb. 3, 2013
I was fascinated by this combination even though I have tried other similar recipes. I followed this exactly, except for omitting the currants in one half. For my taste, I found the amount of cayenne pepper too overpowering against the very strong taste of the chocolate. I also preferred the batch without the currants. The video presentation was most helpful, but I wished I had watched it first because I beat the eggs and sugar until thick and it made the cookies too puffy. In the video version,chef John just blended everything with a whisk. Further, the currant mixture as well as the chocolate can both be done in the microwave, making this a very easy and quick recipe.
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10 users found this review helpful

Smoky Chipotle Hummus

Reviewed: May 27, 2012
This was very good, with a little tweaking to suit your own taste. I ended up adding more garlic as well as a little more tahini. Next time, I will try some lime juice and omitting either the tomatoes or roasted peppers, and the cilantro. Sometimes less is more. Also, be sure to rinse the garbanzo beans before using.
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Buttermilk Pancakes II

Reviewed: Sep. 11, 2011
This recipe makes quite a lot of pancakes. I scaled it down to 1/3 and got about 8 medium-sized ones. They were light and very good. However, as suggested by other reviewers, the batter really needs to sit at least 5-10 minutes before using. Next time, I will increase salt and sugar just a bit.
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1 user found this review helpful

Bananas Foster Belgian Waffles

Reviewed: Jun. 20, 2010
I made this as written and it was very good. The waffles were quite light. Next time I will increase the flour a little. The sauce was good, but excessively sweet. I probably will cut down on the addition of syrup next time. That being said, my husbannd loved them.
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2 users found this review helpful

Orange Pecan French Toast

Reviewed: Jul. 4, 2011
This was very good - and easy. I did cut down the sugar a little in the toast. Next time, I'm going to try baking it on the upper shelf of the oven, or finishing it there so that the bread gets a little crisper.
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6 users found this review helpful

Peach Berry Cobbler

Reviewed: Aug. 14, 2007
While I liked this very much, I would make the following changes: Use less sugar in the topping, and more in the fruit; increase the fruit, and/or omit the water, so it will be less soupy and have more concentrated fruit flavor.
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91 users found this review helpful

Fruited Curry Chicken Salad

Reviewed: May 22, 2007
This is a variation of a standard popular recipe, and while still good, it can use some tweaking. To thin the mayonnaise, combine with a portion of sour cream or yogurt and maybe even a little lemon juice. Golden raisins and green grapes are a redundancy. Use dark raisins or dried cranberries, or red grapes for color and contrast, and I would prefer red onion or scallions. Remember to add salt to taste. Enjoy!
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236 users found this review helpful

Cold Roasted Moroccan Spiced Salmon

Reviewed: Mar. 7, 2007
I agree with others that this is easy, and as good or better served hot. However, it needs a squeeze of lime or lemon after cooking to balance out the spiciness. And/or a hollandaise or aioli-type sauce would really make this a fabulous dish. Also, I made this earlier in the day and refrigerated it before baking.
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2 users found this review helpful

Spicy Southwestern Slaw

Reviewed: Jul. 30, 2009
This is based on a very traditional recipe which I, too, have been using for years. The addition of jalapeno and cayenne can make this too hot for some tastes but either one or both can be reduced or left out. The only change I would make is to increase the vinegar to oil ratio. By the way, this keeps very well, and only improves in the next few days.
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3 users found this review helpful

Mom's Big Burgers

Reviewed: Feb. 10, 2007
This was very tasty and moist. However, I agree with other reviewers that many miniscule quantities added nothing, and they were cooked too long. I tasted mostly garlic and some spice, and the liquid made them light. As I had mashed avocado on hand, I spread that on the top role and it was fine. Instead of scallions, I sliced a red onion and broiled it a few minutes, and I didn't think the cheese added much. Too many other flavors going on.
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10 users found this review helpful

Chewy Peanut Butter Chocolate Chip Cookies

Reviewed: Jun. 18, 2011
I couldn't wait to make these after reading all the good reviews, but was very disappointed. They were very ordinary, a lttle too sweet, and with very little peanut butter flavor. However, as others stated, 9-10 are all that is needed in the oven, and they should be cooled on a rack. They made about 40 cookies.
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1 user found this review helpful

Paleo Omelet Muffins

Reviewed: Jan. 22, 2014
Nice idea,and especially pleasing to children. If I were to make them again, I would saute the filling ingredients first, especially the red pepper, and I would top them with some grated cheese. I like another reviewer's idea of topping with sour cream and maybe minced chives when done. By the way, mine also stuck even though I used non-stick pans and buttered them well. Although I rarely use it, I would spray next time.
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Curried Tilapia with Mango Salsa

Reviewed: Jul. 30, 2009
Unless I did something wrong, I found this quite uninteresting. There didn't seem to be enough of the rub for the amount of fish on the recipe(each tilapia fillet weighs about 8 oz.). I added a little more oil to make it more spreadable, but I still thought it over- powered the sweetness of the fish. What did help, however, was adding a squeeze of lime at the end to balance it all out.
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3 users found this review helpful

Chef John's Blueberry Muffins

Reviewed: May 26, 2013
After all is said and done, I still found they were a bit grainy and lacked flavor.
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1 user found this review helpful

Lemon Panna Cotta With Raspberry-Orange Sauce

Reviewed: May 31, 2013
I was looking forward to trying this, and must admit that I am bewildered by all the great reviews. Despite the bit of lemon rind, and the Grand Marnier, it was quite tasteless. After all, it basically was mostly heavy cream with gelatin, a little sugar and a bit of flavor. It needs more lemon and maybe some vanilla, or more Grand Marnier and orange zest. However, the raspberry sauce was very good.
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1 user found this review helpful

Irish Eggs

Reviewed: Mar. 19, 2013
I didn't care for this at all. For a novice cook: add the onions after the potatoes have started cooking; also salt and pepper. The directions mention "scramble", but the photo shows an omelet and there are way too many potatoes for the amount of eggs. It seemed like a poor version of a frittata.
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