isheen19 Recipe Reviews (Pg. 1) - Allrecipes.com (10122351)

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Beef Pho

Reviewed: Feb. 27, 2013
YUM! Was so happy with my first attempt at making pho... I even daresay that I liked this better than my favorite local Vietnamese restaurant's pho. The nice thing about this being from scratch, instead of using the premade spice packets is that you can adjust amounts of each spice to your own tastes. From past experience with recipes for other types of Asian noodle soups, our family personally isn't big on too much star anise, so for this first time I only used a few pods (plus, it was all I had left on hand and I didn't have time to make it to my local grocer that'd have it in stock). Used a little more ginger than called for and only made it for 1 gallon since I didn't want to make too much this first time around. I also didn't use daikon because I didn't have it on hand. Used grass-fed, pasture-raised beef knuckle from a local farm, no oxtail. Boiled on high for 15 minutes, then drained and rinsed to get rid of all the impurities (very little given the type of beef used). Then proceeded to simmer the stock on low for the given amount of time. I added some beef tendon and beefballs at the very end, since my kids all like it. For our family of 5 it was perfect and everyone loved it. My 21 m/o gobbled it all up. Flavor was awesome. Only change I'd make is I'd add a *little* bit more star anise, but that's it. This recipe's a keeper!! Can't wait to make it again! And bonus, my home smelled of that wonderful pho aroma for the rest of the evening!
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Zucchini Brownies

Reviewed: Feb. 27, 2013
I must've flagged this into my recipe box awhile ago, because while perusing through it just recently I stumbled upon this recipe. What got me was the fact that it doesn't use any eggs, a bonus for me since I have a child with an egg allergy. Just made it earlier today and followed recipe exactly, with one exception. Was going to just use the regular AP flour, but ended up using Bob's Red Mill gluten-free/wheat-free all purpose flour (same kid also has wheat allergy) so he could at least enjoy the brownies, too. Like other reviewers had mentioned I found it was very dry when I first put the flour and then zucchini in, but I noticed that as I worked the "batter" the moisture from the zucchini made it come together. Batter ends up being very sticky, not as fluid as with normal brownies. Baked for 20 minutes hoping to follow that recommendation to make it more fudgy/chewy. It's still crumbly, BUT moist. Was a hit with all three of my kids. Husband and I don't think it bad at all. I docked it 1 star simply because I don't think it's the perfect, to-die-for brownie... but I'll be keeping this one for sure!
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Old-Fashioned Coconut Pie

Reviewed: Sep. 14, 2011
Made this by request for my husband's birthday recently. Followed recipe exactly. While I couldn't eat it because I'm on temporary dairy restrictions (I snuck one little bite), my husband and two young children thought it was really good. It was a little too sweet for our tastes, so in the future I will cut the sugar down even more than I had to begin with. Also the custard part was runny but I think that may be my fault, perhaps I didn't let it thicken enough on the stove--was a little paranoid about it being too overdone. Haha, guess I underdid it! Overall, great recipe, will definitely use again!
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Salmon Rosemary Burgers

Reviewed: May 25, 2010
Followed the directions to a T just as some of the previous posters had said they did. Served this for the first time to dinner guests (a risky move!) but lucky for me, these turned out GREAT!! Wow! Our friends loved them! Very moist and tender, great flavor, even with onions (which I'm normally not a big fan of). I personally ate them with just a kaiser roll (couldn't find onion rolls), lettuce and tomato, and it was delicious! Patties held generally well together, although the first one or two patties sorta fell apart on the sides when I flipped them but that's because I flipped too early. Can't wait to make these again! YUM!
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Roxie's Bran Muffins

Reviewed: Sep. 27, 2009
Excellent muffins! Took the advice of one reader and used a little baking powder (1/2 tsp.)--not sure if that was it, but these muffins definitely came out lighter and fluffier (but not yet cupcake-like) than all the other healthy muffins I've been trying. Also used whole wheat pastry flour, instead of just regular w.w. flour. Perfect amount of sweetness and good fruits! Definitely will be making these often!
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Soft Giant Pretzels

Reviewed: Jul. 23, 2009
Downright awesome! Made them for the first time today, using the corn syrup instead of sugar like recommeded by others. They came out soft and chewy on the inside with a nice light crust on the outside. I didn't have any coarse salt so I just used kosher instead, still tasted great. Smelled amazing, too. My children loved them! Will definitely be using this recipe again!
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Chocolate Crinkles II

Reviewed: Jun. 19, 2009
Chewy, moist, like another reviewer said, tastes like a brownie, but in cookie form. Will definitely be making these again! So easy! And my 3 y/o loved helping roll them in the sugar!
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Whipped Cream Frosting

Reviewed: Mar. 12, 2009
VERY GOOD! I made this frosting to go with a lemon cake that I'd made, so I added the zest and juice from a small lemon, and the flavor/texture of the frosting was so light and citrusy. Amazing! I also didn't have the recipe in front of me, just committed it to memory--I kind of "messed it up" by whipping the cream cheese mixture first, then just directly pouring in the heavy cream as I whipped it and it turned out just fine. Will definitely be using this recipe from here on out (and this was my first cake and frosting from scratch)!
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Original Homemade Italian Beef

Reviewed: Jan. 24, 2009
I took the advice of some of the other reviewers and used only 2 .7oz packets of Italian dressing mix. I also used a slightly larger roast (3.5 lbs) and used more than the recommended amount of water by 2-3x. Unfortunately, it was still incredibly salty--maybe it was the brand I used? That's not to say it wasn't extremely tasty, though! Will definitely be making this again, but with further adjustments. Will probably use just one (or one and a half) packet of Italian mix and more water to give ourselves more juice to dip in. Also, I used only half a jar of pepperoncinis, because I wasn't sure how spicy it'd be and I have a toddler to feed. She isn't a beef eater, and this she actually ate most of! Turns out the brand I used wasn't too spicy, so I'll probably use the whole jar next time since having more peppers in there might've been nice. Even if this is or isn't close to authentic italian beef (I wouldn't know) it's still good!
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Butterscotch Gingerbread Cookies

Reviewed: Dec. 23, 2008
I'm not into exceptionally sweet cookies, so I used only 3/4 of the bag of butterscotch chips - will probably only use 1/2 next time. Otherwise, great cookie! Has a good flavor!
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Crispy Baked Basa

Reviewed: Feb. 23, 2008
Not bad. Normally don't eat basa, but this method was pretty good. Used panko breadcrumbs instead and it came out nice and crisp. Didn't use capers in the mayo/ketchup sauce, but that didn't effect the taste.
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