blfm94 Recipe Reviews (Pg. 1) - Allrecipes.com (10127409)
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Lebanese-Style Red Lentil Soup

Reviewed: Apr. 7, 2013
I really liked this. I dry-roasted the spices in a pan before adding them, just to release a bit more flavour. Also, I'd add the lemon juice to taste, as the lemons we get here in my neck of the woods are very acidic/bitter - I'd go gradually! Wonderful recipe, thanks!
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Vietnamese Chicken Salad

Reviewed: Feb. 25, 2013
I loved this recipe! The dressing is delicious - I did reduce the amount of fish sauce & increase the sesame oil however, as a matter of personal taste. That was the only change & I guess some would prefer it with a stronger, salty fish sauce flavour. Better to just play around with it, & taste it before you mix it all in! Lovely recipe, will make this again.
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Brown and Wild Rice Salad

Reviewed: Jan. 23, 2013
Nice recipe. Made just as it is, it's a sweet, tasty salad. I might cut back on the cranberries next time, if I want something a little less sweet, but as a side dish, it's fine as is. I used balsamic vinegar in place of raspberry, which worked really well.
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Creamy Beet With Dill Soup

Reviewed: Dec. 17, 2012
Love the dill/beet/caraway flavours! Don't skip toasting the caraway seeds - makes a bit difference to the flavour. Used chevre instead of a boiled egg for garnish. Wonderful soup!
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4 users found this review helpful
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Creamy Corn Soup

Reviewed: Dec. 2, 2012
Wow! I steamed a couple of large crab claws & added them (broken up) at the end, rather than the chicken suggested in the recipe header. I also prefer a smoother texture, I blended most of the soup as other reviewers suggested (before adding the crab). So creamy & filling, with loads of flavour. Wonderful!
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Fresh Ginger Cookies

Reviewed: Nov. 30, 2012
Really delicious, nice chewy texture. Next time I could even add more ginger for a really zingy cookie!
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3 users found this review helpful
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Carrot Apple Soup

Reviewed: Nov. 27, 2012
Wonderful soup of you're after something filling & healthy. I agree with other reviewers though, the flavours were a bit understated for me. I doubled the onions & added a tablespoon of fresh, grated ginger towards the end of cooking, which gave it a little bit of heat! Overall, I liked it enough to make it again with the changes.
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 23, 2012
This is a perfect recipe. One of the best things I've ever eaten! I added a tablespoon of grated, fresh ginger to the cheesecake mixture, which works if you're cooking for those who love ginger :)
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Dana's Cream Cheese Dip

Reviewed: Sep. 13, 2012
At first I thought this was a bit bland, but the basil flavor really developed after a few hours in the fridge. I'll make it in advance next time. Nice recipe, thanks :)
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Creamy Crab and Artichoke Dip

Reviewed: Sep. 9, 2012
I must say I was looking for a dip that used crab, not imitation crab (I'm not really sure what that is, actually!). So I used the same quantity of canned crab lump meat. I thought it might be a bit acidic with all that artichoke, so I cut back on it a little. Other than that, the only thing I changed was the addition of a tablespoon of seeded mustard & it was delicious. Very creamy & crabby, with enough zing to make it really more-ish!
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Octoberfest Roast

Reviewed: Sep. 4, 2012
This is fantastic! I made this almost exactly as written - just added a little more mustard to avoid too much sweetness, and left out the beef stock (put in more beer for more liquid). With a dark ale this tastes rich & hearty, with the mustard really lifting the flavour... And the gravy! Pshew! Yum.
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Honey Mustard BBQ Pork Chops

Reviewed: Aug. 28, 2012
Great recipe! In place of fresh tarragon I used tarragon dijon, which worked fine. Other than that, I doubled the wine and slow baked the chops (rather than grill). A really nice combination of flavors. SO delicious!
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Lemon Cheesecake

Reviewed: Aug. 24, 2012
A nice, easy cheesecake recipe - I especially like the light texture. I didn't have lemon yoghurt, so added more lemon juice & about a tsp zest, plus two eggs, rather than egg replacement. It was really tangy & lemony! I would double the quantity for a homemade crust in a 9" pan for a higher cheesecake. Thanks for posting :)
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Oma's Cottage Cheesecake

Reviewed: Aug. 17, 2012
It seems most reviewers have tweaked this recipe a little. I made it exactly as written, and I think it's a nice recipe to begin with, but will also tweak it a little myself next time. I prefer a more obvious base flavor, so will add more lemon juice for a bit of acidity in what is otherwise just a 'sweet dairy' sort of flavour (a matter of taste!). I'd also consider doubling the filling quantity. As is, it's abut an inch high in a 9'' pan - which is fine, but I think I'd like more filling! Thanks for posting an interesting recipe to work with, though :)
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Roasted Red Pepper Tapenade

Reviewed: Aug. 15, 2012
This recipe is perfect - made exactly as written & ended up an incredibly delicious tapenade! The flavours really do develop over time, it was even better the next day :)
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Southwestern Barley Salad

Reviewed: Aug. 10, 2012
Poor old barley always seems to end up in a stew, so it was nice to eat it as part of a fresh, tasty salad! This is so healthy and delicious - I did change the canola oil for olive oil, and I do agree with other reviewers that it needs a little more depth to the flavour, so I added some cumin & it was terrific. Yum!
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Lemon Cupcakes

Reviewed: Jul. 15, 2012
A wonderful, easy recipe for moist, fluffy cupcakes. I made these exactly as written, and they had a beautiful, soft lemon flavour. You could add more zest for a bit more of a tang. By far the best cupcake recipe I've tried. Thanks!
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Brocomole Dip

Reviewed: Jul. 13, 2012
This was a nice recipe, but I agree with other reviewers who thought a bit more flavour was needed. I added a fresh clove of garlic (minced) & a little more lemon juice. A very fresh, zesty and not too broccoli-like flavour. Very good!
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Gages

Reviewed: Jul. 13, 2012
Wow, this has a beautiful nutty crunch to it from the peanuts & coconut, and lots of zing from the chilies and vinegar which actually work quite well together. The only changes I made were to substitute olive oil for the butter, baby eggplant for the eggplant (I used 5) and dessicated (dried & finely chopped) coconut for the flaked coconut - same ingredients, just different form so I guess the taste is the same! I wondered too, which vinegar to use, & went with white. It's delicious!
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Golden Crescent Rolls

Reviewed: Jul. 12, 2012
Wow. This was the first time I've had rolls turn out light & fluffy. Hooray for that! Otherwise, the recipe was a little sweet for me, which kind of overpowered the butteriness of the roll. I'll cut back on the sugar next time. Otherwise, 4 stars for the perfect texture!
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