SQUEAKYCHU Recipe Reviews (Pg. 4) - Allrecipes.com (1024007)

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Fat-Free Vegetable Soup

Reviewed: Nov. 23, 2008
Although the soup is good, it was somewhat lacking in flavor. Maybe because it was fat-free. I added 2 Tbsp plus 1 tsp salt, but think that, if I made it again, I'd cave to some fat at teh beginning which I'd sautee the onions (and perhaps some garlic.
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5 users found this review helpful

Pumpkin Pancakes

Reviewed: Nov. 23, 2008
I thought the pancakes tasted kind of bland. Try the suggestions of others for spicing up these pancakes if you are going to try them for the first time. The recipe was fine, even though the batter was a bit thick. My husband and daughter thought the pancakes were good. I, however, didn't particularly like the taste of pumpkin for pancakes and will probably now only use pumpkin puree for dessert-type recipes. I thought a sprinkling of turbinado sugar perked them up a bit, adding a bit of sweetness and some crunch to them.
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3 users found this review helpful

Green Cabbage Caldo Verde

Reviewed: Nov. 16, 2008
This is an excellent soup for the chilly days of autumn! Here's what I did a little differently from the original recipe. I used Polish beef sausage instead of chorizo (to make it kosher). I added 1 carrot, chopped into small pieces, plus its carrot greens, finely diced, for color. I used 4 tsp of salt instead of 2 tsp of salt because I like it more heavily seasoned. I used plain paprika instead of smoked paprika only because I didn't have the smoked kind. Thanks for a great recipe!!
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13 users found this review helpful

Wakula's First Attempt at Vegetable Stew

Reviewed: Nov. 2, 2008
This recipe was delicious. It turned out more like soup than a stew, but that's okay. The seasoning was perfect. I simmered it for 30 minutes (a bit longer than the recipe suggested). I didn't have leeks or elephant garlic, so I skipped those and just used 2 (minced) cloves of regular garlic. My husband had been complaining about me never serving meat, so I skipped the cheese and simply sauteed 8 oz. of sliced knockwurst (my old stand-by) with the onions and garlic at the beginning of the recipe. Oh, and I used olive oil instead of butter - keeping it kosher. :) My husband and daughter loved it. It's very hearty - a great recipe for those crisp autumn days.
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5 users found this review helpful

Orange Pumpkin Loaf

Reviewed: Oct. 25, 2008
I thoroughly liked this recipe. I had no problem with the slight bitterness from the whole orange rind (as I don't like things that are overly sweet) nor did I have a problem with the overpowering orange taste (as I like the orange taste better than the pumpkin taste and am still getting the benefit of the beta-carotene). I used cooked fresh pumpkin rather than canned and baked the loaf 1 hour and 20 minutes because of the many people who complained of the loaf seeming to come out underbaked. Mine came out perfectly. I'm saving this recipe.
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2 users found this review helpful

Garden Vegetable Salad

Reviewed: Oct. 17, 2008
My husband thought the dressing was too sweet so this is probably not a salad I'd make again. For me, it was so-so. There are other more tangy dressings that I personally like better. I agree that it's best to use homegrown vegetables for this recipe.
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1 user found this review helpful

Panzanella Salad

Reviewed: Oct. 3, 2008
This is a fantastic recipe. I am addicted to it! The only thing I did differently was to use black olives instead of green ones. I didn't have green one, but I think I like the milder taste of black olives with this salad anyway. In addition, I used shreded mozarella instead of cubes because that's what I had. I did go heavy on the mozarella, though. :)
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0 users found this review helpful

Sweet Potato Bread I

Reviewed: Sep. 28, 2008
Oh, yum!! This is a fabulous recipe! My husband, who hates anything to do with sweet potatoes, even had to admit this was good. The only changes I made were as follows: (1) Use orange juice instead of water. (2) Add 1/2 cup dark raisins to the batter. (3) Bake for 1 hour and 15 minutes. This recipe's a definite keeper!!
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0 users found this review helpful

Spanish Rice II

Reviewed: Sep. 28, 2008
I wasn't all that crazy about this recipe. I was expecting something a bit more "picante". I did use fresh tomatoes and one jalapeno pepper instead of the canned, but that didn't seem to do anything to enliven this recipe. It was fine for a side dish, this recipe is not a keeper for me.
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0 users found this review helpful

Rosemary Corn Soup

Reviewed: Sep. 17, 2008
I thought this soup was very tasty! It was my first experience with making a corn based soup and I was very pleased. It's a great use of all of that fresh CSA corn that keeps finding it way into my house this summer. I cheated a bit to make things easier. I lieu of blenderizing the hot corn soup. I cooked the full kernels in the soup and blenderized the remaining kernels which I added to the soup with the sauteed peppers. :D The amount of salt I added to this recipe was 1 Tablespoon, and that amount was just right for me.
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5 users found this review helpful

Green Pepper Tomato Salad

Reviewed: Sep. 8, 2008
So easy, healthy, and (above all) tasty! Thanks for the recipe. P.S. I admit that I had been skeptical of all that sugar. :)
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1 user found this review helpful

No-Cream Pasta Primavera

Reviewed: Jul. 30, 2008
I liked this recipe; my husband, a little less so - because he doesn't care for pasta. It took me a while to make, and, to tell the truth, I was expecting the flavor to have more pizzaz. I made the recipe as written except for the following: I used 16 oz. of pasta (because that's the box size I had), 1/2 an onion (because 1/4 of an onion sounded like too little), no parsley (because I had no fresh parsley), 1 large coarsely chopped tomato (because I had no grape tomatoes), and Parmesan cheese (because I had no Romano cheese). The part of this recipe I liked the best was roasting the vegetables in the oven. What a great way to prepare summer veggies - even apart from this recipe!
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2 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jul. 21, 2008
This is a quite nice recipe. It's toothy and delicious. I cut the stems into matchstick size pieces and simmered them for 10 minutes instead of five minutes. I added a can of drained garbanzo beans (as was suggested by someone else) at the same time I added the leaves. This helped round out and make this into a very satifying and tasty dish. Thank you, DannyBoy.
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30 users found this review helpful

Summer Squash Slaw

Reviewed: Jul. 21, 2008
I was surprised how much I liked this recipe. It's a different way of serving rather bland squash. I think the dill dressing adds quite bit of zip to it. I'd recommend doubing up on the dressing, though. That's the highlight of this dish (or perhaps my sqaush were too large?!). Even my husband and son gave this recipe high marks. Now, that's praise!
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3 users found this review helpful

Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Jun. 17, 2008
I was skeptical of this recipe, but I made it and found it to be very good. In lieu of the garlic clove, I used 1 garlic scape. Instead of the shallot and green onions, I used three spring onions. This dish is really very tasty!
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19 users found this review helpful

Curried Rice Pilaf

Reviewed: Jun. 9, 2008
I made the recipe pretty much as described but felt that it was lacking some zip.
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1 user found this review helpful

Strawberry Rhubarb Coffee Cake

Reviewed: Jun. 6, 2008
This is an excellent recipe. Be aware that the batter is thick and sticky. Get enough of it on the bottom of the pan to cover. Then dollop the topp of the filling with the batter and don't worry too much if the top is not covered, but do cover the top very well with the topping - which turns sweet-crunchy! My only remark (and not complaint) is that the coffee cake is so good that it overwhelms the filling - even though I used a quart of freshly sliced strawberries to make the cake. This cake is sure to be a crowd pleaser!
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21 users found this review helpful

Strawberry Orange Rhubarb Cake

Reviewed: May 18, 2008
Quite delicious! This was the first thing I ever made with rhubarb, and I was impressed. I didn't have oranges at home so I substituted lemon zest for the orange. I think the dish came out perfectly. The crust was evenly brown, sweet, and crisp. The fruit/sauce was mildly sweet and very tasty. Thanks for a very nice recipe!
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10 users found this review helpful

Roasted Asparagus With Thyme

Reviewed: May 14, 2008
This was excellent. I think this will now be my favorite asparagus recipe. It's simple to make, elegant to serve, and tasty to eat!
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2 users found this review helpful

Passover Brownie Cake

Reviewed: Apr. 26, 2008
I thought these were okay, but not very impressive as a bring-along dessert. I don't like the beige color of the crust on top, nor do I like the fact that it's hard to tell exactly when they should be taken out of the oven. The people to whom i served these were arguing about whether or not they had been baked long enough (I did the 35 minute thing)! besides, I like cake-like brownies anyway. They tasted okay, but I think I'd rather move on to another Passover brownie recipe.
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6 users found this review helpful

Displaying results 61-80 (of 164) reviews
 
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