Athena Recipe Reviews (Pg. 1) - Allrecipes.com (10100750)

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Glazed Ham

Reviewed: Feb. 5, 2012
8 hours for an 8lb ham? I had a 10lb ham that was at 200 degrees after 5.
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Cindy's Awesome Clam Chowder

Reviewed: Dec. 2, 2011
Amazing. With these ingredients, I think it'd be hard to have it taste bad. I had undersized cans of clams, so mine wasn't very clam-my, but the bacon taste filled the void. I used chicken broth to cook the potatoes, which might have made mine a little saltier. I used celery instead of carrots. I'd like to try it with whole milk - I don't think it would lose anything, considering how flavorful it is.
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1 user found this review helpful

'King Of Rock' Frozen Pudding Pops

Reviewed: Sep. 23, 2011
Tasty enough. I'd never had a pudding pop before, so I was sort of surprised at the texture. It's good! It's just not like ice cream. First it's frozen, and then it's exactly like... pudding. Which shouldn't be a surprise, but always was.
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2 users found this review helpful

Savory Pork Stew

Reviewed: Aug. 9, 2011
I made this with the leftovers from the Czech Pork Roast recipe here. It put me a bit ahead on seasoning, with caraway, salt, etc. I used a second can of cream of mushroom rather than the milk, and four cloves garlic instead of powder. So delicious. The cornbread was a great complement.
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6 users found this review helpful

Rum-Spiked Horchata

Reviewed: Jul. 23, 2011
Love it! Better than most/maybe all horchatas I've bought when going out, just as-is. Don't think that you're gonna get drunk on this, the spike is small. If you try to add more so you can get tipsy, you'll just ruin good horchata. I like to make it for picnics and put the rum on the side for people to add at will. It's never white, though I'm also fond of adding in cloves, nutmeg, and allspice, so mine is probably darker than usual.
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Creamy Tomato Soup

Reviewed: Jun. 5, 2011
Too rich! Not a complaint I make often. Probably also a little too sweet - even without the sugar. I'll try halving the cream cheese, or maybe using broth instead of milk. I added chili flakes and maybe 3/4C chicken broth to make it more to my liking. I also used 4 cloves garlic, which was too much at first, but tasted great after it sad for a few hours. I'd probably prefer beef broth to thin it, maybe some crushed tomatoes or tomato juice. Still, easy and fast! Much better than the usual.
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1 user found this review helpful

True Wisconsin Bloody Mary

Reviewed: May 16, 2011
Best bloody I've found so far! Probably the MSG (nom nom nom). But still, it's hard not to fiddle with. I like to use Sriracha for the hot sauce, add some garlic powder or pressed garlic, cocktail onions and/or brine, garlic-stuffed olives, and the occasional cilantro shredlets. If you like this, you should really try a Michelada - Allrecipes has a version!
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3 users found this review helpful

Creamy Vegan Corn Chowder

Reviewed: May 14, 2011
Pretty good! It's a recipe you'll want to fiddle with to make to your tastes. I've added/substituted in various combinations: cayenne, paprika, chili flakes, dried chives, garlic chives, extra garlic, bell peppers, fresh spinach, celery salt, milk or evaporated milk and butter (not always vegan). Try finishing with Sriracha and cilantro. Try adding some prepared rice if you don't want it to be so corn-y. I made some homemade croutons with stale bread and those were AMAZING. As a half-time vegan, I LOVED substituting part of the soy milk for coconut milk. Hides that chalky flavor.
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Wild River Bloody Mary Mix

Reviewed: May 12, 2011
Too plain for me!
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3 users found this review helpful

Jo's Chicken Liver Pate

Reviewed: Apr. 26, 2011
Much too much thyme and rosemary for my taste, and too sweet. My wine could be partly to blame, but I think the recipe needs a lot of fiddling. Also, I haven't made pate before, but it's pretty grey.
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4 users found this review helpful

Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Reviewed: Nov. 1, 2010
My mom used to make the pork in a pressure cooker - this is now my preferred method! I like to use boneless country-style pork ribs (goes on sale at Safeway a lot). This is the part I feel passionately about - DO NOT PUT THE KRAUT IN UNTIL CLOSE TO THE END. I hate kraut that's been pulverized to mush. I poured in the brine at the beginning of cooking, putting in the kraut 1hr before the finish just until it warmed. The meat/potatoes do taste better after it's had time to sit with the kraut, but you really don't want to cook it that long together. Things I feel less strongly about: Try fooling with the amount of caraway - I like it more subtle, around 1t. Try a bit of apple cider vinegar to brighten it if you need. Try searing the meat before you put it in.
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35 users found this review helpful

The Ultimate Shaken Bloody Mary

Reviewed: Nov. 1, 2010
I love me some bloody marys, but not this one. I think I could have chosen a better hot sauce to go with it, though - Cholula did not seem right. Still, I don't think I'll be trying again.
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5 users found this review helpful

Spicy Red Snapper (Bloody Mary with Gin)

Reviewed: Sep. 27, 2010
Definitely spicy, although I was using a very spicy hot sauce. Test it with 1t hot pepper sauce before adding in the chili powder and other 1t sauce. Way too much lemon for my taste. Try gin in all your bloody mary recipes! It's a nice change.
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13 users found this review helpful

Fresh Mint and Cilantro Melon Salad

Reviewed: Aug. 12, 2010
I doubled the recipe, which made the melon too tall to really sit in the lime juice, which is crucial! No matter how much you toss, it's not the same. I used maybe 5T lime (one big lime), and I still could have used more. I think muddling might help the lime/cilantro flavors, but you cannot scrimp on marinating time. 24 hours had it at its best. I used honeydew and cantaloupe, but I think I'd prefer the honeydew alone.
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10 users found this review helpful

Special Deviled Eggs

Reviewed: Aug. 12, 2010
Wayyyyyy too sweet for me, and I didn't even put in the full about of sweet relish. I forgot to put in the green onion, so I sprinkled it over the top - made for nice presentation, but it did make the fridge smell like onion.
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6 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Dec. 22, 2009
Disclaimer: I'm probably biased, since I tried this in an attempt to replicate my mother's never-written down recipe. I had never used thyme before, but I'd say you could cut it down by half. Do NOT rush the onions when sauteing, and make your slices as uniform as possible. Removing the hearts is also wise. I imagine that caramelizing the onions could make for interesting flavor, but I enjoy the texture of non-browned ones and have always made it that way. Toast the bread, you'll be so glad you did. I often use regular good sliced wheat bread, crusts cut off. I like white pepper and my mom has dashed Worcestershire at times. I've skipped the sherry, but it really is worth getting.
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Zucchini Brownies

Reviewed: Jul. 17, 2007
After a bit past a half-hour, mine still weren't "springing back gently" but they hardened after I let them sit for a bit. This could be a product of my oven, just saying. Also, make sure to mix it together well - Put on a glove and go to town with your hand. It's still firm for a batter, but I think people might have gotten dry results from not mixing properly.
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Tropical Coconut Black Bean Soup

Reviewed: Jul. 8, 2007
Ugly but delicious! I would give it 5 stars if I were rating it based on the additions of the best-rated reviewer (cumin, cayenne, garlic, cajun seasoning), but I think it still merits 4 as-is, and I hope the rating is good enough to get people to look! Sauteed onions and mushrooms are great, think I'll try adding some celery to make it taste a little lighter. I've made it at least a dozen times, always tweaking the spices, never disappointed!
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