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Poori Aloo Koora

Reviewed: Feb. 9, 2012
Wow, really good, and it's actually a potato curry. VERY spicy but worth every bite! Didn't have (and couldn't find) black lentils, so left them out. Asafoetida powder is 1/2 onion powder, 1/2 garlic powder. Used regular flour for chickpea flour, and crushed red pepper for the whole, dried ones, and cumin powder and mustard powder for the seeds. Came out great!
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9 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Feb. 7, 2012
Wow! That's all I can say. Even my 12-year-old, who normally gags on brussels sprouts, ate these and wanted more!
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2 users found this review helpful

Baby BLT

Reviewed: Feb. 7, 2012
I get raves every time I make these! I used some other suggestions: I use 1/2 Kraft Free Mayo and 1/2 fat free sour cream, cut a tiny slice off the bottom to keep them from rolling, and drain upside-down on paper towels so the tomatoes aren't so wet. Great!!!
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2 users found this review helpful

Chili Seasoning Mix II

Reviewed: Feb. 7, 2012
This is very good. I have to double it when making chili for my family - I have to make a lot! I think I use a little more chili powder - 2 Tablespoons, other than that I don't change a thing!
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3 users found this review helpful

Oven Scrambled Eggs

Reviewed: Feb. 7, 2012
Great recipe, and easy to adjust since I don't need quite this much when just cooking for my family! :) The eggs come out perfect and fluffy, and this frees me up to finish pancakes and bacon without worrying about burning anything. Thanks for the wonderful recipe!
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6 users found this review helpful

Best Spanish Rice

Reviewed: Dec. 9, 2011
OK, so I don't like rice. I had some Spanish rice made by a Latino woman and was hoping this would taste like hers. Everyone else in the house really liked it, but it just wasn't what I was looking for. I might make it again, but will try some others first.
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2 users found this review helpful

Eggnog Cheesecake III

Reviewed: Dec. 9, 2011
All I can say is "wow"! I don't like cheesecake but was ready to fight over this. To make a creamier cheesecake I always substitute 8 oz sour cream for 8 oz of the cream cheese; I did that but don't think that I needed to. It came out almost like a no-bake cheesecake. And the crust, as written, is very, very good. I wouldn't change a thing next time I make it. This has a very mellow, smooth eggnog flavor. I used an airplane sized bottle of Captain Morgan's Spiced Rum.
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1 user found this review helpful

Southern Dirty Rice

Reviewed: Dec. 9, 2011
Great! I don't like rice, but loved this. I made it with pork sausage since no one in the house likes those particular chicken parts. I came out amazing! It's so good, we are having it again tomorrow so the kids can have it! Definitely a keeper!!
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4 users found this review helpful

Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Dec. 3, 2011
Amazing!! Perfect!! The only thing I do any differently is flour tortillas since no one in my family likes corn ones, and I spread about a teaspoon of sour cream on the tortilla before I do the chicken and cheese. That helps keep them soft, and with a good flour tortilla (not Mission) there's no need to pre-soften. Also, they are good without the green chilies, but incredible with. Green chilies aren't hot peppers so it's not something that you have to worry about. I usually get 16 or 17 enchiladas out of 3 good size chicken breasts. They come out so yummylicious that my kids, even my picky eater, requests them about 3 times a week. Seriously, if I could give more than 5 stars, I seriously would.
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6 users found this review helpful

Indian Sweet Bread

Reviewed: Nov. 29, 2011
Good recipe. However the second rolling for me was very, very messy - the dough was incredibly sticky. I ended up having to soap my rolling pin to get it clean. :( So I won't be making this again although I really did like it.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 5, 2011
Great recipe! I don't have a bread-maker so I make it like all other bread recipes, and it comes out melt-in-your-mouth, light and fluffy as air. Have made repeatedly and they're usually great. If you make a day ahead and chill through the 2nd rise, it's kind of hit or miss - sometimes they rise and sometimes they don't, and even when they do rise they're not as fluffy. The icing is very very good also!!!!
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3 users found this review helpful

Best Brownies

Reviewed: Feb. 1, 2011
The people who gave this bad reviews must have messed up somehow in the making. These are excellent. I did double the recipe for a 9x13 pan, and it wasn't enough batter; next time I will triple it, using 4 eggs and bake for 30 min. I did not use the frosting for these - I can't judge a frosted brownie, and if the recipe has to have it, I won't make it cause it's not a good brownie. Using one egg less in the original recipe will make it more like a fudge brownie, and less like cake. You can also experiment with replacing some of the butter with oil, that should help also. You can also try adding some Hershey's Syrup and/or mini chocolate chips to make it more like a boxed mix. As for this not being a box recipe-no it's not. You know exactly what's in it and can pronounce it all. It IS an incredibly soft, perfectly sweet, 1/2 fudge-1/2 cake brownie that is the only brownie I will make again.
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11 users found this review helpful

Cola Pork Chops

Reviewed: Jul. 13, 2010
It was pretty good, everyone ate it and all said they liked it. Will probably make again. I just wasn't expecting it to be quite so much like BBQ sauce.
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3 users found this review helpful

Pineapple Bread

Reviewed: Jun. 9, 2010
This came out excellent. My only complaint is that it needs more pineapple. I used the cup of pineapple and added extra juice, but it still needs more! I also only used 1/2 teaspoon of salt. The texture is just perfect, not dry, not mushy. Held up well when I cut it. Actually I was thinking: add a banana or two, a couple handfuls of coconut, and about 1/2 teaspoon of rum extract and this would make an awesome Pina Colada bread!!
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7 users found this review helpful

Smoked Sausage-Potato Hash

Reviewed: Jun. 9, 2010
This turned out pretty good, but I did do it a little different. I don't use a nonstick skillet (hate Teflon) so I had to use a little oil. I also used a pound of turkey sausage and a pound of jalapeno venison sausage, cabbage, corn, and no bell pepper or salt. Try adding a little Worcestershire sauce to the sausage. Yummy.
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3 users found this review helpful

Crab Stuffed Flounder

Reviewed: May 4, 2010
This was great. I am the only person in my family that really likes fish, and tilapia is the only fish any one else will eat at all, so that's what I used. I added celery and onion, wanted to use Town House crackers but forgot to pick some up at the store. It was very good. My husband wanted thinner pieces of fish...and the 8 year old didn't like it at all. But the rest of us thought it was pretty good. The stuffing is good enough that I think I may have found a new crab cake recipe. I did add Old Bay per other suggestions. I'm not sure about the topping, it may just be a way to use that yolk; I didn't notice that it added any flavor, it may just be presentation.
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4 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: May 4, 2010
Very, very good. I did have to adjust the amount of oil and butter and it was still too much, and I don't think I used enough lemon juice, but will definitely make again! I like dill and these were lightly toasted outside and light and fluffy inside. I also used tiny Yukon Gold, not peeled just washed and quartered, and they were perfect.
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2 users found this review helpful

Bacon 'n' Egg Bundles

Reviewed: Feb. 21, 2010
The bacon definitely needs to be cooked more, it seemed like it "uncooked" in the oven. Following someone else's review on here, I cooked it for 18 minutes, and the yolks were hard. Will make again and only cook 12 minutes and get the bacon completely done first. If the eggs seem bland add a little salt and pepper (or whatever you like on your eggs) when you put them in the pan... They are like poached, so season accordingly.
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11 users found this review helpful

Chicken in Onion and Mustard Sauce

Reviewed: Jun. 23, 2009
Made this for supper the other night and already had the chicken cooking when I realized I didn't have any applesauce. I used peanut butter instead and hoped for the best. It still turned out pretty good but I can imagine it with the applesauce, mellow and sweet. I also added a small can of sliced mushrooms to it. I will make it again, with or without the applesauce!
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9 users found this review helpful

Sugar Cream Pie I

Reviewed: Jun. 23, 2009
I'm a born and raised Texan, never heard of this pie, but I was looking for some different pie recipes and decided to give this a whirl. My kids now beg for it. I've made it twice, once with regular milk and once with heavy cream-I never have half-n-half. The richer the milk the better the pie, that's all I have to say. It was good with regular milk, but with the cream it was incredibly rich and creamy, and almost like a great chocolate mousse if it were vanilla instead of chocolate.
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3 users found this review helpful

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