SYNEVA B Recipe Reviews (Pg. 1) - Allrecipes.com (1024985)

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SYNEVA B

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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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1119 users 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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385 users found this review helpful

Vickie's Beer Bread

Reviewed: Dec. 18, 2005
I didn't understand why some people didn't like this very much. I've made it a million times and we always love it. It's quick and easy and a great accompaniment to soup or stew. Then the last time I made it I actually had self-rising flour on hand (usually I make my own substitute). It was no where near as good when made with self-rising flour. I highly recommend using this substitue: 3 cups all purpose flour, 4 1/2 teaspoons baking powder, 1 teaspoon salt. I know it seems like a lot of baking powder, but if you like a buttery slightly salty bread you'll love it. I also always use butter on top, not margarine as the recipe states. Finally, if you have it on hand, dark beer makes this bread even better.
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152 users 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

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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70 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

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

Potato Dumplings with Bacon and Onions

Reviewed: Jan. 9, 2006
I made these dumplings tonight for dinner with pork cutlets and peas and pearl onions. The dumplings were by far the star of the meal. I didn't think they were that hard to make, especially with a food processor. Once the potato and egg were mixed together it was really soupy. I was afraid I would need another potato, but I just kept adding flour until it was like bread dough and they came out great. I used four good sized pieces of bacon and buzzed those in the food processor to cut them into small pieces. It made the food processor very greasy, but it was a lot faster than cutting with scissors and the pieces were nice and small. It's definitely not low fat or low cal, but they taste great and are easy to make. I think you could come up with a good soup based off of these dumplings. Maybe a corn chowder with bacon dumplings, yum... I'll have to experiment.
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40 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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39 users found this review helpful

Mom's Buttermilk Pancakes

Reviewed: Jan. 22, 2010
I made these over the holidays while staying with my parents. My mom accidently bought buttermilk instead of regular milk and wanted to get rid of it. Boy is this the recipe to do it with. I am a hard core breakfast eater/maker on the weekends, so I have made my fair share of pancakes over the years. They all pale in comparison now. If you like a light BUTTERY pancake then look no further. They were so delicious most of us ate them plain. The texture is unbelievably light (if you like your pancakes huge and heavy like a manhole cover this is not the recipe for you). Now that says something. They were also good with syrup or jam. I was very careful not to over mix and let them sit like others recommended. It does make a small batch - enough to feed my husband and myself and give my mom one. These are definitely my new go to pancake recipe. However, I think have the real buttermilk is probably essential. Yum. Time to go to the store!
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32 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

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

Nut Burgers (Vegetarian)

Reviewed: Jun. 25, 2010
I spent a rainy Saturday making five different kinds of veggie burgers from the site. I wanted to load up the freezer because summer is a busy time for us and these would make for easy suppers. I have to say this has been our least favorite burger so far. It is just so dry. I added Moroccan seasoning and served them in pita with cucumber sauce. Even with the sauce they were just overwhelming dry. I think it's the nuts. None of the other recipes used nuts. I love nuts, but apparently not in my veggie burger. It seemed to get worse the more you ate it. Our stars lowered throughout the meal. I couldn't bring myself to finish one. It was better with feta and olives but that's only because they were making the lack of good flavor. I'll not be making these again.
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25 users found this review helpful

Spiced Pears and Pomegranate

Reviewed: Jan. 22, 2010
I made this salad twice, once for book club and once for new year's eve. It was a raving success both times. It is very easy to make. It is a nice change of pace. The limited ingredients are great. It's refreshing. We liked it better with toasted pecans instead of almonds. The almonds didn't seem to do anything for the salad, but the pecans you could really taste and seemed to enhance it. Remember to toast them first. My husband actually made this dish both times as I was busy making other things, so it's easy enough for someone to make who doesn't cook a lot. One warning - if you bring this to a party it may cause a stir if people have never had pomegranate before. Most everyone at my parent's new years party had never had it, so my husband ended up demonstrating how to clean a pomegranate and what part to eat. It was pretty funny as he is fairly shy. If you're looking for a refreshing and easy fruit salad recipe you just found it!
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19 users found this review helpful

Coleslaw with Peas

Reviewed: Oct. 9, 2008
I've had this recipe in my file for a long time and never made it. I had a huge head of cabbage in the fridge and looking for a way to use it. I thought I'd try this for a different change of pace. It was delicious. My husband and I both love curry flavor, so this was right up our ally. Here are my changes: add a small tart apple cut into little pieces, use only about 1 cup of peas tops, less salt, toast the peanuts to bring out the flavor. I also added a little fennel seed. My husband and I ate almost the whole batch just the two of us it was so good. I made it again the next night because I still had more cabbage to use up. Brought the leftovers to a neighbor and she called exclaiming how much she liked it. I think it would be great to take to a potluck because it's different. It holds up well too. Still good after a day in the fridge. If you need to thaw peas in a hurry, just put them in a bowl and run hot water over them from the tap. It thaws them out without cooking them. I hope more people try this wonderful recipe.
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19 users 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

Marrakesh Vegetable Curry

Reviewed: Aug. 8, 2012
Found this recipe by ingredient searching for something to do with eggplant. So glad I did. It was excellent. I did make a few changes. Forgot to get a sweet potato, so I used red potatoes. Doubled curry powder and cinnamon using 1 TBSP sweet curry powder and 1 TBSP spicy. Lessened salt to 1/2 tsp. Doubled almonds. Added 1/4 cup finely diced ginger. Next time would increase raisins to 1/3 or 1/2 a cup as they provide a pleasing sweet element. Next, to account for people saying some veggies were too hard while others were overcooked I started my Dutch oven with 3 TBSP oil and the spices. Next added carrot, onion and potatoes cooked 3-4 min. Added OJ, raisins, and chickpeas. Cooked 10 min. Then added all veggies except spinach. Cooked 10 min. while I made couscous. Stirred in spinach and cooked 5 min. Added 1/2 a lemon juiced at end to brighten as curry powder always has a base flavor to me that needs an acid to contrast with it. All veggies were perfect and it was delicious. This way the eggplant sucks up all the good juice and spices rather than just oil. Added extra 1/2 cup of OJ as it needed more. Must say spinach was from the farmers market and made a big difference in taste. Definitely will make again!
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14 users found this review helpful

Honey and Rosemary Sweet Potatoes

Reviewed: Nov. 26, 2010
Tried these for Thanksgiving. They were extremely easy to make. They made the whole house smell delicious. Everyone liked them except my husband who said they were good for sweet potatoes (enough said, not this recipes fault). I made them and traveled with them and then reheated. Probably better straight from the oven. I'd make them again as they were easy and good.
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13 users found this review helpful

Black Bean and Wild Rice Salad

Reviewed: Jul. 22, 2011
Awesome! I added an apple, some extra crasins and I used white wine vinegar because it was what I had. Served with pita bread for a fresh summer supper. Loved it!
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10 users found this review helpful

Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Apr. 7, 2011
This was very easy to make. Needs longer cooking time and about 3 times as much water if using regular brown lentils. Because of the amounts of spices it tasted a little bitter and dry. I tried to solve that problem first by adding brown sugar which helped a little. Then lemon juice from half a lemon, better. Finally added most of a jar of tomato paste. That was the winning ingredient. Made it bright and yummy. After dinner we went for an hour long walk. Took a bite of the leftovers and they were way better. The flavors needed time to blend and the sauce thickened. Would be worth making ahead of time. Will definitely make again. Used one can of tomatoes next time may use two! Who knew I had already made this before. I guess I totally forgot. This time I liked it better. Here's what accounts for that: used the red lentils rather than brown, used really high quality curry powder. Topped with toasted unsweetened coconut, cilantro and toasted cashews. Still needed the tomato paste and would be better with lemon (I see I tried that last time). Funny I totally forgot this one.
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10 users found this review helpful

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