daleka Recipe Reviews (Pg. 1) - Allrecipes.com (10235888)

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Cranberry Pomegranate Sauce

Reviewed: Nov. 30, 2008
I'd probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate, added the juice and zest of 1 lime, about a tbs of Grand Marnier, omitted the apple, and didn't use the pecans. I attempted to boil the pomegranate for a while, which did make it a little easier to take out the seeds. I didn't bother straining any of it because I don't mind pomegranate seeds. Either way, it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes, and could work as a dessert sauce too.
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18 users found this review helpful

Fast and Friendly Meatballs

Reviewed: Nov. 23, 2008
I'd personally give my own meatballs a four, but I missed some stuff so I'll give the original recipe a five. I used ground turkey and plain breadcrumbs since I had no Italian. I didn't even remember to add any Italian seasoning to the batch before baking and they still came out delicious! Alone they were a little ho-hum, but cooking 5-7 minutes longer than the suggested time they still came out very moist, and serving them with bbq sauce they were pretty phenomenal. This will be my go-to recipe for extremely easy meatballs.
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1 user found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: Nov. 19, 2008
I have been dating a Mexican for three years and when we go out for breakfast on the weekends, we always get chorizo and eggs. This was just as good as the dish at the restaurant we always visit (or even better if you can get homemade tortillas from a local tienda). While every Mexican I've met does eat store-bought sauce as well as homemade, I'd suggest Cholula hot sauce because I think it tastes richer than Tabasco. I'd also add some diced tomatoes and skip the cheese (Americanized but still tasty, I guess). Try it with some whole or refried black beans and you've got a perfect breakfast!
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5 users found this review helpful

Potato, Broccoli and Cheese Soup

Reviewed: Nov. 19, 2008
I'm always looking for a good, thick soup that isn't super unhealthy. The last time I made broccoli cheese soup I thickened it with cornstarch instead of reducing a cream base, which just gave it a gelatinous texture, so I was happy to find this soup that's naturally thick and a dinner in itself. I substituted half the water for non-fat milk and used 1 1/2 cups low-fat monterey jack cheese instead of cheddar, and put in more broccoli than potatoes. I also cooked the broccoli with the potatoes on medium for about 25 minutes and then blended. It was perfect for leftovers for the week!
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2 users found this review helpful

Caesar Salad Supreme

Reviewed: Nov. 19, 2008
This was a great salad. I thought the dressing was a little thick and garlicky, but it was a delicious and authentic-tasting Caesar dressing which can be thinned out with a tablespoon or so of milk and/or olive oil. I crumbled some smoked salmon into salad, added some thin-sliced red onion, and squeezed a lemon wedge on top and it made for a perfect dinner.
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2 users found this review helpful

Blueberry Breakfast Sauce

Reviewed: Aug. 4, 2008
This was pretty good, but it was way too sweet for me. I had some blueberries that had been fresh-picked at a u-pick farm, and most were still a day or two from being 100% ripe, so I thought with the tartness and reducing the amount of sugar, it wouldn't taste too sweet. I'd cut the amount of sugar in half and add some lemon zest/juice next time.
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1 user found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Aug. 4, 2008
This was surprisingly good. I had to look twice to see that the recipe called for no sugar, yet it tasted sweet in its own way. Granted, I added about 2 tablespoons of strawberry yogurt but that couldn't have added too much sugar. Also I used margarine since I didn't have oil. I will make these every time!
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2 users found this review helpful

Spinach-And-Berries Salad With Non-Fat Curry Dressing

Reviewed: Aug. 4, 2008
This was fantastic! I had some leftover boiled shredded chicken, plain, and shook up a little bleu cheese with the salad/dressing and crumbled some more on top. Also added 2 tbs olive oil and only had 2 tbs worth of honey but used honey dijon mustard and it tasted great. It has a few more calories but with the chicken & bleu cheese, this turns into a filling, yet healthy, dinner.
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1 user found this review helpful

Honey Bran Muffins

Reviewed: Jul. 6, 2008
I must not have been doing something right, because I changed a few things and the muffins turned out a little dry and not very sweet - only 2 yolks, 5 whites, 1 1/2 cup shredded carrots, low-sugar apple juice instead of pineapple, a combo of golden/regular raisins and cranberries, wheat flour... However, they were still good, especially warm with a little butter. So, if you want decent health-nut muffins, then change away, but for really delicious muffins, stick with the original recipe.
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1 user found this review helpful

Margaritas

Reviewed: Jul. 6, 2008
I made this once using the exact recipe and it was great, but all the sugar from pre-made mixes sometimes gives me a headache... So, using the idea of limeade from this recipe, I decided to make fresh limeade to replace the frozen concentrate. I used the honey limeade recipe found here, to which I added about 2-3 tbs of fresh-squeezed orange juice. I first poured the liquor and then kinda eyeballed the amount of limeade, serving it on the rocks. It's a great alternative if you're feeling ambitious enough to go homemade once in a while.
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Greek Lemon Cake

Reviewed: Jul. 5, 2008
I halved this recipe since I didn't want to have too much, and it made a decent-sized sheet cake. To make it healthier, I substituted 75% wheat flour and 25% all-purpose. As for the egg whites, I had to look it up - if whipping by hand, always use a large and perfectly clean, dry bowl, metal or glass; let the egg whites get to room temp; don't let even a little yolk get in the whites; and stiffen them with some salt at first and a quarter way through beating them, a few drops of lemon juice or cream of tartar. Although I couldn't get the whites to stiffen completely because I accidentally got some yolk in, it still peaked well enough after about 10 minutes. Lastly, I added the juice of 1 normal-sized lemon and the zest of 1 1/2 lemons, which is far more than the recipe calls for but gave it a strong lemon flavor. The cake came out perfectly moist and was great glazed with a lemon (juice and zest), sugar and butter mix.
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6 users found this review helpful

Pecan Pie V

Reviewed: Nov. 25, 2007
Wow, this pie really was amazing. I changed hardly anything, but I used dark brown sugar and added a tablespoon of corn syrup to help give it a gooey center, which I like. I don't necessarily know if it needed it since I'm not very experienced as a chef, however the end result was exactly what I was looking for: firm with a crust on the outside, soft on the inside but not liquidy or like glue. It was perfect. The only problem I ran into was that I had to double to recipe to fill a glass pie pan. Perhaps it was a deep-dish but for what I believe was a 9-inch pie pan, I would suggest doubling or at least making 1.5 times the said amounts. Otherwise an amazing pie that everyone loved, even former pecan-pie-haters!
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2 users found this review helpful

 
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