Shrinking Chef Recipe Reviews (Pg. 1) - Allrecipes.com (10083997)

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Kingman's Vegan Zucchini Bread

Reviewed: Oct. 19, 2011
Made some changes thus 4 stars. Way too much sugar and refined products for my liking. Substituted 3 c all-purp flour, for 1C oat bran, 1C spelt flour, 1C whole wheat pastry flour. Dropped 1/2 cup of the sugar. Instead of 1C white, used turbinado w/1/2c. brown sugar. Skipped the arrowroot, added 1/2c walnuts, used homemade applesauce. The bread was more dense, not as fluffy, but I'd rather have the benefits of more nutrient rich grains.
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5 users found this review helpful

Best Ever Caramel Apple Crisp

Reviewed: Sep. 26, 2011
Wanted to amp up the healthier side of this dish. End result was 5 star. I made substitutions. Probably not a healthier solution, but I had a Sander's caramel sauce on hand (so good). Just heated it and added to apple mixture before the crumble. Really, really good stuff. Will try next time w/coconut milk whipped cream.
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Spinach Enchiladas

Reviewed: Sep. 26, 2011
Altered this a bit, thus the 4 stars; end result was probably 4.5 stars. My number one goal was to cut the fat + calories, while maintaining the flavor. Added fresh spinach to saute of 4oz green chilies, 1/2 chopped mild jalapeno, 1 yellow onion (only 1/2 is needed) + 1/2 red bell. Seasoned w/sea salt + chili powder to taste. Used light sour cream and substituted low fat cottage cheese for the ricotta. End result was a little soupy, but I didn't measure the spinach so maybe I had extra sauce. Not sure, but I ended up w/extra mixture when I finished stuffing the tortillas. A slotted spoon removed enough of the add'l liquid for me. It probably made the tortillas a little more mushy than is traditional, but nothing problematic, the flavors were fab and it was a hit. One of the better enchilada recipes I've tried + one I will repeat.
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1 user found this review helpful

Herb Biscuits

Reviewed: Nov. 10, 2010
Hubby loved these. I used Grands the first time, second time the flaky, layer-y version... used to be called Hungry Jacks. I preferred the latter. I used soy butter instead of regular and probably on a 1/3 of the butter dictated by the recipe. I also only made the 1/2 can size of biscuits. Definitely making this for my x-mas guests.
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2 users found this review helpful

Albondigas

Reviewed: Nov. 10, 2010
Tastes pretty similar to Tortilla Soup, which is great since I love it too. Tried this w/Garden Fresh Gourmet Salsa (Jack Special Medium) that I happened to have on hand. Worked wonderfully since I didn't have fresh cilantro. Added sea salt, smoked paprika, basil. I also "vegan-ized" this soup (until I topped it w/real cheese ^.^). Found a recipe for seitan meatballs, substituted the pecans it called for w/smokehouse almonds and lime-chili almonds, thought it would be a nice alternative for this overall dish. Used vegetable Better Than Bullion, crumbled in the meatballs.
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4 users found this review helpful

Hot Pizza Dip

Reviewed: Dec. 24, 2009
Revisited this recipe for an event and it was a huge hit, even w/the "picky" eaters. Double this recipe, b/c it disappears quickly. Rather than add the seasonings to the layers, I mix it all into the cream cheese, seems to really make it "pop". I add basil (fresh or chopped in jar), minced garlic (jar type, in water), Italian seasoning blend and a bit of sea salt. Adjusting all to taste. No additional season btwn the layers needed. I alter the toppings to suit my taste and make it vegetarian friendly. It's more pizza-like imo w/all mozzarella. I baked it at 325 for ~20 mins, it was perfect, the edges even got a little crusty (yum!). Since the dip is 5*, it's good w/a really plain cracker, like a Water Crest.
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2 users found this review helpful

Scottish Shortbread II

Reviewed: Dec. 17, 2009
I really love shortbread, so this was super disappointing. The flaws are mostly in the method, but here are a few remedies. Start w/cold butter cut into 1/2"-1" pieces pulsed w/the flour. The missing salt is really noticeable. It needs at least 1/4 tsp of salt, maybe even 1/2 tsp (haven't tried that much yet). Refrigerating for an hour or before shaping/baking.
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7 users found this review helpful

Vegetarian Tortilla Soup

Reviewed: Jan. 4, 2009
Just a few shortcuts to share that helped shorten the grocery list for this soup. Rather than 3 cans of chiles, I bought one. I found a few brands (Ro-Tel & Red Gold) that make diced tomats w/the green chiles. The Red Gold is hot, Ro-Tel was mild (saving Ro-Tel for another use). I also wanted some fresh cilantro and tomats, so I bought a fresh salsa. There was one w/black beans and corn. I still bought a can of black beans and frozen corn, b/c I was using this as a supper soup. But for use as a first course, the beans and corn in the salsa was plenty. I keep veggie stock in the paper cartons on hand, so I used one of those and rinsed the salsa container w/fresh water and added that to the pot. Other changes I made were small, but the next time I make this I will probably use fresh onions and peppers. But for the sake of time and convenience, they will do. Good soup, I'd serve this at a dinner party (w/fresh peppers and onions).
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Louisiana Shrimp Casserole

Reviewed: Feb. 26, 2007
I won't waste time w/what's wrong with it. Here's how u fix it.... If u want something vaguely "Louisiana" let's start by adding plenty of creole seasoning and some cayenne pepper. The sauce consistency is nice, but it's so bland that you'll also need soy or tamari sauce to make it pop (I used a decent amount of tamari). Make sure you sautee your mushrooms along w/a few garlic cloves and lovely strips of onion. Season w/oregano, fresh parsley and finish w/a few pats of butter. I can't imagine pairing this w/cheddar cheese, so I topped w/shaved aged asiago. I used fresh mushrooms and cream of portabello mushroom.
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71 users found this review helpful

Browned Butter Vegetables with Almonds

Reviewed: Feb. 15, 2007
This is GREAT!!! The only reason I'm not giving it a 5 is b/c all the butter isn't necessary. I used 3T. and even that I thought was too much. To cut some cals I think I'm going to sautee in UnChix broth. I'll finish w/1 T. of browned butter. Totally forgot to add the wine, but it was great w/o. I added the onions, garlic and almonds at the same time so they would sweeten and tenderize as well. Used red onion for added sweetness. This time I only used broccoli, but I see this method arising time and time again w/different vegetable combos!!! Great for a vegetarian diet if u can cut some of the fat!
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86 users found this review helpful

Crawfish Chowder

Reviewed: Feb. 15, 2007
The best part of the recipe... it comes together in an instant!!! Truly a wonderful, wonderful method. I turned this recipe into a seafood chowder by adding shrimp, tilapia and crawfish. Didn't want to use so much half and half, so I only used 0.5 cup. The remaining 2.5 C... I just used rice milk. Added paprika, b/c it seemed like it needed it, and red and green onions for some add'l depth of flavor. To save on a few cals I used Neufchatel cheese rather than regular cream cheese, cut the butter to 3 T.
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3 users found this review helpful

Cheesy Baked Eggplant

Reviewed: Feb. 15, 2007
OMG this is sooooo good!!! I made a handful of changes, like seasoning each "layer" well, made my own marinara sauce using half of a box of diced Pomi tomatoes. The other half I used in the spinach mixture, in place of fresh. I wanted the spinach a bit richer... opted for half and half rather than butter. To save a few more cals I sub'd cottage cheese for ricotta. It was sooo YUMMY!!! There isn't much cheese left for the top, but it was enuff w/that chesse layer. Best veggie dish I've tried from this site yet. Adding this to the regular rotation. Eggplant might become a regular menu item. ^.^ If you're an olive lover topping w/a few would be a nice addition.
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3 users found this review helpful

Peanut Brittle

Reviewed: Feb. 14, 2007
The taste is fine, but I had to dump my first batch b/c I missed the water and tried to add it on the back end. Resulted in a pretty maple colored brittle, but probably would have burned if really cooked to brittle. Since my nuts were raw, I think the finally recipe needed more salt, but otherwise, I was pleased. Easy, fast, no fuss.
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2 users found this review helpful

Caramel Bars

Reviewed: Feb. 14, 2007
Boy O Boy these are GOOD!!! I made these as part of a V'tine's day goodie giftset. YUM-O! I ended up using flax seed flour b/c I had no all-purpose on hand. Worked out WELL (plus I felt less guilty). :p Next time I'm going to replace the chocolate w/carob. The chocolate and caramel were a bit sweet to me. Like others I doubled most ingredients, but not the nuts. I just used a bag of chocolate chunks and bag of packaged caramels. Yummy thru and thru. These keep well in the freezer if wrapped individually in wax paper and placed in a sealed container. Wait until they have firmed a good bit before trying to cut. Makes it less messy. A good spray of oil would probably help them release a bit better. Easy recipe that I'll make time and time again I'm sure.
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6 users found this review helpful

Microwave Caramel Popcorn

Reviewed: Feb. 14, 2007
I made this as part of a Valentine's Day goodies giftset. Easy and great results!!! It's hard to know just when the caramel sauce is ready b/c of the microwave prep. I keep forgetting to add the baking soda, but it came out well. Make sure u use a large enuff container for the caramel sauce b/c it will overflow. I added a cup of raw almonds and doubled the caramel sauce. Use the garbage bag... the batch I made by stirring wasn't nearly as impressive. A smidge more salt or salted nuts would be a nice improvement for my recipe. I used a natural plain microwave popcorn instead of air popped as directed.
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2 users found this review helpful

Asparagus Cashew Rice Pilaf

Reviewed: Feb. 6, 2007
I'm low-carbing so I couldn't indulge, but my husband hasn't stopped eating this YET!!! I made it as a vegetarian main course and he said it's GREAT (irresistible to be exact). I found it hard to season on the back end as directed, so I'll layer the seasoning next time. I added the asparagus as the rice and pasta cooked so it would be tender. It came out perfectly and not overcooked. I also doubled the amount of cashews. I'll also finish w/butter next time and sautee initial items in EVOO. That should give it a more pilaf-like finish. Yummy and fast, that's a win-win!!!
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1 user found this review helpful

Grandma Ople's Apple Pie

Reviewed: Jan. 27, 2007
I'm still working on improving this. Next time I'll make my own crust b/c I'm sure it would have been yumm-o. Recipe is easy to follow, but heed the cautions, wayyy too many apples. I'm thinking 5-6 is the max. I'd also use a different apple. I plan to try a Jonathan. Also the cooking time is a bit short, the apples come out in varying levels of 'doness'. Maybe that's a personal choice, but I'd add 10-15 mins to get nice soft apples w/o any firmness. I seasoned the apples before w/cinnamon, nutmeg and vanilla. It was a nice way to layer the flavors a bit. An overnight soak w/lemon juice might work well to, but I haven't piloted quite yet.
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Garden Veggie Pizza Squares

Reviewed: Jan. 27, 2007
This was the one item an ex used to make for me. It was about the only thing about him I missed. :p NO MORE, lol. Anyhoo, it's YUM. I skipped the ranch mix and just seasoned my own cream cheese. I'm sure I used light, b/c I always do. I added some Salad Supreme, lots of powdered garlic, some onion salt and Italian Seasoning (just an herb blend I buy fresh). It was great. I added califlower to the mix too and fresh basil. Again, I say YUM!
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1 user found this review helpful

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Jan. 4, 2007
Attempted to make this for lunch tomorrow and just ate it all, lol. Wanted it super low carb and low cal, so I used 4 oz of fresh tuna (broiled), 3 tsp of low fat mayo, several leaves of fresh basil & garlic powder. Instead of jarred pesto w/oil I used 1 tsp. dry pesto powder w/water. Yum-o! Remaking now for lunch. :p
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3 users found this review helpful

Golden Rum Cake

Reviewed: Dec. 29, 2006
The best thing about this cake is the ease b/c it starts w/a box mix. Love that!!! Two things I need... some idea of how long to cook the glaze b/c it never really "glazed" on my finished cake. The other, some idea of how u get a hot cake back in the pan w/the glaze. I never worked that out and the cake was no where near as saturated w/the rum glaze as I had hoped. It was a nice moist cake tho, but the rum part was hit and miss. I'll do better next time. I used a Wilton Bavarian cake pan, so it was quite stunning, but small cake.
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