mcmeg12 Recipe Reviews (Pg. 3) - Allrecipes.com (10140781)

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Coconut Curry Tofu

Reviewed: Jun. 1, 2008
This recipe had a unique flavour and I liked it. I added some corn starch to the broth to make it a bit more thick, otherwise it is like a soup poured over rice. Also, the recipe calls for way too much bok choy. Half that is enough, or else it spoils the nice like coconut curry flavour. More tomatoes could also perk up the taste.
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1 user found this review helpful

Dill Potato Salad

Reviewed: Jun. 1, 2008
I used majonaise instead of sour cream and used a lot more dill. It was good, but simple and not particularly flavorful. Next time I will add pickle relish and more dijon.
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2 users found this review helpful

Yankee Beans

Reviewed: Jun. 1, 2008
I recieved many compliments on this dish. I did not use any meat, however, and rather used soy substitute and beef bullion. Be careful when adding the vinegar, if you use it at all. I followed the recipe and added it, only to find it soured the taste. To balance the taste, I had to add some ketchup and brown sugar, so that the vinegar wouldn't overpower the sweet and beefy taste. Some advice: taste as you go and add a little bit of everything at a time.
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6 users found this review helpful

Pesto Polenta Lasagna

Reviewed: May 27, 2008
Simple and deliscious. My one complaint is that the recipe calls for all pre-made ingredients (not always available). I made my own polenta (maise and water) and tomato sauce with spices. Since pre-made pesto is so expensive where I live, I dosed the tomatoe sauce with a lot of basil! Otherwise, polenta as a substitute for pasta is a great idea and a healthy alternative. Thanks for the idea!
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28 users found this review helpful

Spring Vegetable Soup

Reviewed: May 26, 2008
This was remniscient of chilly winter saturday afternoons. Although I must say there is no need for BOTH egg noodles AND potatoes (one or the other should do). Additionally, there is no need to first sautee the onion and garlic. Just throwing them in the pot works fine. And don't forget the salt and pepper- I threw in some fresh basil and thyme for extra flavour.
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137 users found this review helpful

Polenta

Reviewed: May 23, 2008
Simple and works. Keep stirring to keep the bottom from burning. You could also add a pinch of salt, much like you would to rice.
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2 users found this review helpful

Carol's Chicken Chili

Reviewed: May 22, 2008
I knew this recipe would turn out well as soon as I started smelling all the spices mix together. Although I used soy 'chicken' and needed more chicken bullion to add flavor. I also used white beans that had been in 'tomato' sauce, and drained most of the sauce before adding them. The one thing I forgot to add, even though I had them, was the green chili. That would have added a nice kick! I also used mozzarella for the cheese because that's what I had. Great over rice!
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6 users found this review helpful

Wakula's First Attempt at Vegetable Stew

Reviewed: May 12, 2008
This recipe made so much! I used northern beans instead of black beans, because of what is available in Scandinavia. Otherwise, I followed this recipe closely. I added also some leftover zucchini and bell pepper. The taste got better as time went along. Since my boyfriend did not really like it, I had to eat it all- it took me almost a week.
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12 users found this review helpful

Flan II

Reviewed: May 12, 2008
This dessert was a flop. I made it for guests and the egg seemed curdled in the dishes. The consistency wasn't smooth at all, and when I attempted to flip them out of their cup-cake shaped dishes, they fell apart and made a big mess. Also, the original amount of sugar called for in the caramelizing step is too little for the amount of flan mixture that is made. There needs to be about double the amount of caramel to suit the amount of flan mixture. The taste was ok, but a little too eggy. The texture was worse. Next time I'll follow a recipe that uses condensed milk.
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1 user found this review helpful

Grilled Vegetables in Balsamic Tomato Sauce with Couscous

Reviewed: May 12, 2008
This recipe was light and healthy. It was definitely lacking garlic, which I added to the olive oil before the rest of the vegetables. While some complained that the balsamic was over-powering, I thought it could use even more than the recipe called for. I will try this again but with more garlic, onion, and experiment with other spices.
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5 users found this review helpful

Orange Sugar Cookies

Reviewed: May 12, 2008
These cookies came out to a cake-like texture. The orange taste was nice and subtle. Like others said, the cookies were not sweet enough on their own to be considered cookies (maybe biscuits), so I added an orange cream cheese icing (from this site) and it brought out the orange flavor with a bit of extra sweetness it needed. They did, however, stay fresh for about 6 days in sealed tupperware.
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1 user found this review helpful

Mom's Corn Bread

Reviewed: May 12, 2008
This corn bread came out to a great consistency. I used about 1 2/3 cup of cornmeal instead of only 1 and a half. I used margarine instead of lard for health reasons. I used this as the topping for Stove Top Tamale Pie (found on this site) and it worked great. Next time I will add more sugar to the mix (about twice as much- like my grand mom used to make!)
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11 users found this review helpful

Stove Top Tamale Pie

Reviewed: May 12, 2008
This recipe turned out just like the picture. Although I thought that the taco seasoning mix was not enough to give the dish the kick that it needed. I might try adding beef bullion and some chili powder or cumin next time. I used Mom's Corn bread recipe (on this site) instead of boxed corn bread, and it worked well. Also, since the recipe yielded more than anticipated, I transferred the entire beef/been mixture into server ware and put in the oven at 200C for 25 minutes to allow the corn bread to cook on top. Came out perfectly.
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Coconut Sevai (Rice Noodles)

Reviewed: May 7, 2008
Pre-cooking the lentils is a MUST. Also, we used less peanuts than the recipe called for and it still seemed too peanut-y. I would halve that amount for a good balance. We used coconut milk (about a half cup) instead of the flakes (what we had in the pantry). It still needed a lot of sweet chili sauce to make it taste like anything more than peanuts with a hint of coconut. It could have been more healthy--> more lentils, more greens, maybe spinach or something? A bit of bullion could also go a long way with this recipe.
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7 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Apr. 20, 2008
'One of the tastiest lasagnas I've ever made', says the boyfriend. I omitted the extra vegetable broth as others suggested, but otherwise followed the recipe to a T. Loved it.
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0 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 24, 2008
The taste was similar to the soda bread I grew up with, but the recipe is definitely lacking raisins and used a bit too much sugar. Soda bread shouldn't be so sweet. Also, after one day, the bread became quite crumbly and difficult to slice.
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2 users found this review helpful

Carrot Cake III

Reviewed: Mar. 24, 2008
I have made this twice in the last week and it turned out excellent both times. I've gotten many compliments. I haven't modified the recipe at all because it turned out so well the first time. One note though- with my electric oven, it takes longer than suggested: About an hour.
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White Chip Chocolate Cookies

Reviewed: Mar. 8, 2008
With only 8 minutes baking, the cookies came out soft and chocolatey. I would perhaps add more baking soda next time so that they fluff a bit. My first try went badly, since I used a chocolate milk mix instead of cocoa powder (didn't have any) and the second try turned out perfectly!
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1 user found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 29, 2008
Fast and easy. I took the suggestion of others and added about a tablespoon of fresh ginger, and basted the salmon with the glaze halfway through cooking. It took longer than 14 minutes though because it was a large steak.
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Caesar Salad Supreme

Reviewed: Feb. 20, 2008
I loved this simple recipe that didn't call for a coddled egg. I added just a bit of rose-wine vinegar since I did not have Worcestershire sauce and blended the dressing with a hand blender. I accidentally used sardines instead of anchovies, but there was no noticeable difference in taste! (you just have to slightly de-bone the sardines first). The only different thing I might do next time (aside from try it with anchovies and worcestershire sauce, would be to use less mayo and more olive oil. I was told that this was a little bit too 'creamy/mayo-y'
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