SYNEVA B Recipe Reviews (Pg. 4) - Allrecipes.com (1024985)

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SYNEVA B

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Tasty Buckwheat Pancakes

Reviewed: Sep. 23, 2008
Loved this recipe. Dropped the white flour and used buckwheat in it's place. It made just enough for two adults. People are right that the batter changes as it sits, but that only takes 10-15 minutes to happen. Tasted great with real maple syrup. Also good with jam.
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46 users found this review helpful

Chicken Chili II

Reviewed: Sep. 23, 2008
It was a cold and rainy day here in Minnesota, so I decided I'd look for a chicken chili recipe. I'm sorry I chose this one. First of all, it turns out much more like soup than chili. It's not thick at all. It is also not spicy in the least. I added more chili powder and cumin also added ancho chili powder and smoked paprika. Then it tasted too gritty, so I added fresh lime juice to cut the grittiness. That made it slightly better. I dished it up over rice like someone suggested. My husband and I ate two bites and looked at each other disappointed. I said it's missing something. My husband said - tomatoes. Then I realized this chili recipe has no tomatoes. How strange. I added a can of tomato paste. That really helped. It thickened it and added flavor. I should have stopped there, but I had many fresh tomatoes to use up, so I added to fresh chopped tomatoes. That seemed to dull the flavor a bit, so I added more chili powder. I dished it up and we each tried to eat it again. It was better, but definitely it was still just in the okay category. We discussed how it lacked flavor and I realized I always use some sausage in my regular chili. So I pulled out two Andouille sausages for more flavor. They might have improved it slightly, but it was hard to tell because by that point I had an extremely large pot of okay chili. Uggh! It was the ever expanding recipe gone wrong. It just didn't work for me.
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7 users found this review helpful

Spring Sweet Pea Pasta Salad

Reviewed: May 6, 2008
This was even better than I hoped for. I had a store bought version and it left me wanting for more. I thought I'd see if allrecipes had anything like it. This is so much better. I love the addition of lemon. It makes it so bright and springy. I was a little concerned about it being too much liquid because the dressing was very runny, however it really firms up in the refrigerator. The only changes I made were using elbow macaroni, green onions instead of red, omitting the ham and using 1 tsp. of dill instead of 1 tablespoon. It was delicious and the lemon juice and zest really made the dish for me. Also, if you're making it to serve immediately and don't have thawed peas, just soak them in hot water for a few minutes and drain. They thaw right out, but don't get cooked. Thanks so much for the delicious new recipe. This will be perfect for summer potlucks and bbqs.
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27 users found this review helpful

Wild Rice Pecan Waffles

Reviewed: Feb. 9, 2008
It is truly a shame that more people have not tried this recipe. I'm a Minnesotan and we put wild rice into everything, so if you're thinking wild rice in waffles sounds weird, it's delicious. Wild rice doesn't bring a ton of taste, it's all about texture. I make a full breakfast for my husband and I at least once a weekend. It's my favorite meal to make and I love to experiment. I can honestly say these are the best waffles I've ever tasted. The only changes I made were I toasted the pecans to bring out the flavor and I added a 1/2 cup of crasins. They were so tasty. Perfect with real maple syrup. A nice sweet/savory/tangy treat. This is the first time the two of us have ever used up all the waffle batter. The one recommendation I have is the recipe calls for 1 1/2 cups COOKED wild rice. I misread it at first and cooked 1 1/2 cups of wild rice which made about 6 cups of cooked rice. So I would say if you start with about 3/4 of a cup of uncooked rice it will make 1 1/2 cups once it's cooked. Thanks so much for this recipe. It will be used many more times in our house. Just writing this review makes me want them again!
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47 users found this review helpful

Garlic Croutons

Reviewed: Dec. 26, 2007
This was a great recipe. I had a whole bunch of leftover bread cubes from having cheese fondue. I've never made croutons before, but this was a very simple recipe to follow. I doubled it because I had a lot of bread cubes and I kept throwing them in until I thought it seemed like enough. I made a big salad with leftover turkey and I made a Roasted Garlic salad dressing. It was delicious! I have to say, the croutons were the best part. I made them out of sunflower bread, wild rice bread and rye bread. They were fantastic and looked beautiful. I will definitely make them again!
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0 users found this review helpful

Rocky Road Popcorn Truffles

Reviewed: Dec. 20, 2007
I tried to make these today. After almost failing miserably here are my suggestions. First I had to add some oil to my chocolate chips to get them to melt smooth enough. Second, it became quickly apparent that there was way too much chocolate for 12 truffles. Luckily I had more of all the other ingredients. It seemed like a real pain to try to pour on top of the ingredients into the muffin pan, so instead I poured the other ingredients into the chocolate and kept mixing until the consistency was right (at least twice as much as called for if not more. Unfortunately my chocolate was too hot and it melted some of the marshmallows. Uggghhh!!!! Once I had a good mixture I dropped them into mini muffin cups. It made about 28 truffles instead of 12. I scraped the remainder of the chocolate onto a spoon and put some popcorn, marshmallows and peanuts on it. Yummy! I think I would actually make these again now that I know the secrets. Add oil to the chocolate and don't let it get too hot. Mix the stuff in one big bowl and then put them into the muffin tins. Good luck!
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28 users found this review helpful

Olive Puffs

Reviewed: Nov. 12, 2007
World's easiest appetizer. Everyone at my party loved it. I used a mix of all different kinds of olives.
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0 users found this review helpful
Photo by SYNEVA B

Pork Sausage and Cabbage Pitas

Reviewed: Oct. 31, 2007
My husband and I both enjoyed this recipe. I make my own Italian sausage using the "Hot Italian Sausage" recipe from Jim Wyllie that is posted on this site. That's an excellent recipe. I just scale it down to 1 pound of sausage since the original recipe makes twenty pounds. The only thing I would change about this recipe is use less red pepper flakes. 1 Tablespoon was too much even though we like spicy foods. It meant the main flavor was hot. It's actually tasty so you want to taste the other flavors. It's very quick and easy for supper.
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1 user found this review helpful

Simple Garlic and Basil Pesto

Reviewed: Oct. 14, 2007
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.
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384 users found this review helpful

Pesto Sauce

Reviewed: Oct. 14, 2007
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.
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1117 users found this review helpful

Easy Pesto

Reviewed: Oct. 14, 2007
I had a ton of basil that I needed to use up. It doesn't tolerate cold at all, so it's streching it to keep it into October in Minnesota. I was struggling to choose a recipe, so I decided to try three different pesto recipes from this site. In A-typical allrecipes fashion I actually stuck exactly to each recipe so that we could truly judge them fairly. The recipes were Easy Pesto by Rebecca Jane Thompson, Pesto Sauce by Sara, and Simple Garlic and Basil Pesto by FuzzyGreenMonkey. My favorite was Easy Pesto. It had a nice nutty flavor because of the toasted almonds. It's also nice if you don't have much basil on hand because it uses half as much as the other recipes. My husband liked Simple Garlic and Basil Pesto the best, it was my close second. The parmesan cheese and pine nuts really make that recipe. We both agreed that by far our least favorite was Pesto Sauce. It was very bland compared to the other two. I would attribute that to the 1 1/2 cups of walnuts. I would not recommend that recipe at all. It was a fun experiment and the other two recipes will go into my permanant file.
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37 users found this review helpful

Ranger Joe Cookies

Reviewed: May 11, 2007
I've had this recipe in my file forever and finally decided to try it since I had rice crispies on hand. My husband has delcared it his all time favorite cookie. That's saying a lot he's a cookie fanatic. (He wanted cookies at our wedding instead of a cake.) I had fan making him guess the mystery ingredient. We both love things that are chewy and crunchy, so these fit the bill. They don't make very many cookies which is actually nice when their are just two of you. I always bake my cookies until just done which makes them chewy and delicious. Thanks for sharing.
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1 user found this review helpful

Pretzel Turtles

Reviewed: Mar. 30, 2007
One of my students brought these to a potluck. They are wonderful! I made them 3 times between Christmas and New Years and everyone loved them. They are very quick to make. Just allow time for them to set up afterward. I also toast the peacans in a pan on the stove before I put them on the pretzel. It makes a big difference.
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92 users found this review helpful

Savory Feta Pies

Reviewed: Mar. 11, 2007
In normal allrecipes fashion, I altered this recipe quite a bit. I doubled all the spices. I used 1 can of tomatoes (liquid included) instead of 1 tomato. I also added one beaten egg to the meat mixture to make it hold together more. I added pine nuts and garlic. I also put in 1/2 a can of tomato sauce to combat dryness. I baked it all in a deep dish pie crust at 350 degrees for 1/2 an hour. That made it a quick and easy supper. I served it with a salad and asparagus on the side. Delicious.
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6 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Jan. 29, 2007
This was an easy recipe. I really liked the butter under the skin. You could really taste it in those pieces of breast meat. While it was cooking I thought it smelled really parsley-y. However, that eventually tamed down. The gravy actually turned out delicious.
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1 user found this review helpful

Cranberry Sauce with Raspberry Vinegar

Reviewed: Jan. 29, 2007
This was a simple, quick recipe and the results were delicious. I was a little concerned about the vinegar. I didn't want it to taste like vinegar and it certainly can overwhelm a dish sometimes. I also discovered that I didn't have raspberry vinegar, so I used red wine vinegar. I used 1/4 of a cup since it wasn't the right kind and I didn't have a completely full bag of cranberries. I left out the orange zest since I don't like orange flavor in anything. The cinnamon stick was perfect! It made our Jan. 29th Fakesgiving a hit.
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16 users found this review helpful

Grandma's Hash Browns

Reviewed: Jan. 27, 2007
I just made these for brunch. Everyone loved them. They truly are just like hash browns at a restaurant. I cooked 8 russet potatoes from the "perfect potato" bag. They are the kind that are supposed to be the perfect size. I think that worked well because they cooked really evenly. I forgot to cook them the night before, so I cooked them and then put them in cold water to cool them off. Then peeled and grated. It worked very well. This does make a lot of hash browns. It made 2 batches in a very large pan. I didn't have any problems with the butter. They didn't burn. I used a large platter to turn the hash browns over. Works like a charm. Finally a secret to great hash browns instead of a gluey gray mess.
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1 user found this review helpful

Brie and Cranberry Pizza

Reviewed: Sep. 9, 2006
I had to review this recipe. I've had it in my recipe book forever and I finally made it for bridal shower. I read some of the reviews and I think some people are not making this quite right. First I took the idea from the recipe to make it in a 9/13 inch pan. The refridgerator crescent rolls fit perfectly into the bottom of the pan. I cut the brie into little pieces and sprinkled it over the crust. Then I stirred up the cranberry sauce and dropped it in little dollops. I only used the 3/4 of a cup that was called for which is about 1/2 the can. Then topped with the pecans. It seems like other people smeared the jam all across it as you would pizza sauce. This really isn't like a pizza. It's little bar like appetizers. They are wonderful. Don't overdo the toppings. It was the first thing to be completely eaten at the shower. I will definitely be making it again. The picture posted is nothing like what I made. It looks like they used pizza crust. Mine was visually appealing and tasty. I think the people who complained about it running overloaded the pizza with too much jam. I just wanted to update this by saying I've made this for so many events over the years and always get requests for it. It is always the first thing to be eaten. Sometimes men need convincing to try it, but once they have you can't keep them away. Thanks for an excellent, easy recipe that I've used over and over.
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67 users found this review helpful

Sarah's Banana Bread Muffins

Reviewed: Jul. 8, 2006
These muffins were so good. I had lots of rotting bananas and I needed something to do with them. I figured banana nut muffins would be good for breakfast. In classic All Recipes style, here are my changes. I used 1 cup white flour and 1 cup wheat flour. They tasted perfect that way. I also added 1 tsp. vanilla, 1/2 tsp. good cinnamon, 1/2 cup frozen blueberries, and 1/2 cup walnuts. I will definitely make these again. I was very impressed that even when the muffins were hot they came out of the muffin papers perfectly. The muffins were moist and tasted good hot or cold. I did not use any coconut. I also baked at 325 degrees for 25 minutes. I can't wait to make them again!
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3 users found this review helpful

Kitchen Sink Cookies

Reviewed: Feb. 11, 2006
I really wanted a monster cookie with butterscotch chips in it. I have found what I've been looking for! I made the dough one night, kept it in the fridge and then baked it the next day for guests. They turned out great. I used 1 1/2 cups chocolate chips and 1 cup butterscotch chips. Next time I think I'll try some mini M&Ms in the mix. One thing to note, at least after being refridgerated the dough didn't spread out much so I could have put more on a sheet and bigger scoops of dough. I was also happy to find them still chewy the next day, just the way I like them.
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1 user found this review helpful

Displaying results 61-80 (of 95) reviews
 
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