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

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SYNEVA B

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Lime Chicken Soft Tacos

Reviewed: Jun. 29, 2004
I love this recipe. I have made these so many times. My husband and I love them, I've also made them for guests and they always like them too. The only thing I've ever changed is that I don't always have fresh lime on hand, so I've used 1/4 of a cup of bottled lime juice. It tastes just as good. Thanks Marissa, this is one of the best recipes I've ever found on this site.
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1 user found this review helpful

Stuffed Shells IV

Reviewed: Jan. 3, 2006
These turned out so great. I made them for a party on New Years Eve and everyone loved them. I didn't think they were that big of a pain to make. The adjustments that I made were using about 2 Tablespoons of Italian seasoning and using 1/2 a pound ground beef and 1/2 a pound Italian sausage. I also added some crushed red pepper. All of those things spiced it up nicely. I'll definitely make it again.
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1 user 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

Unbelievable Spinach Calzones

Reviewed: Dec. 16, 2005
My husband and I loved this recipe. We're big fans of calzones and we love spinach puffs at Greek restaurants, so I figured we'd like these. I made my own pizza dough and added 3 cloves of garlic. Then I put a jar of Ragu with some red wine on to simmer while they baked. They were an excellent dipped in red sauce. It was a great Sunday night meal that also fed my husband Monday and Tuesday while I was out.
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5 users found this review helpful

Pumpkin Nut Muffins

Reviewed: Oct. 20, 2014
These were easy and delicious. Used toasted pecans and added a half a pecan to the top of each muffin which was cute and tasty. Added raisins to mine and decided I wish I had left as the recipe stated. They definitely contributed their own flavor. My husband ate two the next day and said they were still moist and good. Did add the 1/2 tsp. of salt that others recommended and used heaping measurings of the spices as I like spice.
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1 user found this review helpful

Dutch Rhubarb Pie

Reviewed: Jun. 18, 2012
I don't know what more you could ask for. I cheated and used a store bought crust and it was still really good. I used frozen raspberries and it worked fine. It has a great consistency. Many pies turn out too runny. This was perfect even right out of the oven. I followed others advice and cut the nutmeg down to 1/8 of a tsp. Even with that little bit, you could still taste the nutmeg although it was very pleasant in my opinion, but you didn't need more than that. The only thing I would do differently next time is bake it in the bottom of the oven as the crust didn't get as done on the bottom and sides as I would have liked. The flavor of the filling and the crispy top made up for it though. It is a beautiful pie. The amount of sugar didn't seem like much for two sour fruits, but it tasted great. I'd definitely make it again.
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Best Marinara Sauce Yet

Reviewed: Dec. 7, 2010
This is such a great, easy recipe. I no longer buy jarred pasta sauce. The only thing I do differently is add a teaspoon of white sugar. I've made it many times now. I've used it for pasta, as a pizza sauce and as a dipping sauce for calzones. Thanks for the great recipe. Tonight I switched it up and decided to turn this into a tomato cream sauce. Made as directed, added 1/2 cup of cream. It seemed like it was missing something, so I added a good glug of balsamic vinegar to deepen the flavor. Still not quite right so I added some parmesan cheese. Yum. Then stirred in some frozen lima beans and frozen peas. Used it as a sauce for fettucini and served with steamed broccoli. Great healthy vegetarian meal! Thanks so much for the excellent recipe.
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3 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Jul. 10, 2012
Can't believe I haven't reviewed these before. They are amazing!!!! Just sub in 1 cup beer for the one cup milk and you have the best of both worlds, beer battered rings with crispy coating. Serve with Bill's Blue Cheese Dressing (recipe on this site). To blue cheese dressing I add 2 TBSP minced onion, 1 TBSP minced garlic, 1 TBSP lemon juice, and 1 TBSP white wine vinegar. Delicious! Worth buying a deep fryer just to make these.
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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

Tasty Lentil Tacos

Reviewed: Jun. 18, 2012
Wow! This truly is a great recipe exactly as is. My husband and I even liked it on top of Mexican rice without the tortilla. Good with corn tortillas and flour tortillas. Topped with Mexican crumbling cheese, red onion,and tomato. I know I'll definitely put these in our regular meal rotation. Yum! Needs to cook more like 45 minutes though.
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1 user found this review helpful

Turkey Posole

Reviewed: Nov. 29, 2009
I made this using my leftover Thanksgiving turkey carcass. It was absolutely delicious. Surpasses my usual turkey noodle soup recipe for sure. It's a nice change of pace. I started by boiling the carcass until the meat was mostly all off the bone. Drained it and picked out the good meat. I used the broth and meat without measuring. I didn't have poblano chile peppers or green chile peppers, so I used a dried ancho chile that I had. I only had one can of white beans rather than two, but it seemed like enough. This definitely needs toppings. We let each person top their own with cilantro, lime, lettuce, sharp cheddar, onion and tortilla chips. Yum! They totally improve the soup. Without them it would seem dull. With them it is delicious!
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5 users found this review helpful

Pizza Dough II

Reviewed: Feb. 12, 2011
I loved this dough! I mixed it up in the Kitchenaide. I let it rise for about 2 or 3 hours. It rose over the top of the bowl! There was enough for 3 full size pizzas. I parbaked on a pizza stone for 3 minutes, then added toppings and baked for 10 minutes in a 500 degree oven. Nice and crispy on the bottom, chewy at the edge crust. I love the color the wheat flour gives it. Yummy! It will become a tradition in our house. Topped with sauce, Parmesan cheese, spinach, garlic, mozzerella, dollops of ricotta and a little Aleepo pepper. Wowza. It was as good as a pizzeria pizza.
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9 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Aug. 2, 2009
I thought these were good when they came out of the oven, but that's not hard to do. What really impressed me was how good these are cold. They stayed chewy for days. I think they are very rich, so I wouldn't make a pan again for just my husband and I, but they would be a huge hit with company. The chocolate chips make them extremely rich, so I think those could be left out. I used 1 1/4 cups brown sugar and 1 1/4 cups white sugar. Turned out great. Update: I have since made these many times for parties. I do cut the amount of chocolate chips in half. Also, I use Penzeys cocoa and found that makes a HUGE difference. Made at my mom's house once with Hersey's cocoa and they tasted terrible by comparison, so really good cocoa is a must!
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Creamy Spiced Coleslaw

Reviewed: Jul. 11, 2010
This has become my go to coleslaw recipe. Everyone loves it. Perfect on top of BBQ pulled pork sandwiches, but great anytime you want coleslaw. I've shared the recipe with many, everyone thinks it is perfect. Very quick and easy too. You don't need to change a thing.
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8 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

French Crepes

Reviewed: May 23, 2010
I just recently had some wonderful crepes at an art festival. It made me realize that the recipe I had been using wasn't great, so I went looking for a better one. Boy did I find it. These crepes turned out exactly like the ones from the crepe stand. I think the butter in the batter makes a huge difference. I will say that when I poured my first one I was surprised at how thin the batter was -thinner than my old recipe. However, once it cooks it really is perfect if a little difficult to flip. Here are my recommendations. I use a plug in electric frying pan to make these (also do pancakes this way). That means my husband and I can sit at the table together and I'm not stuck standing over the stove. I found that two scoops from my small ladle filled the complete bottom of the electric fry pan. I thought that the batter may have been too deep, but it was perfect. Cook and watch for the edges to crisp and pull away from the pan. Flip and cook for 15-30 seconds on the other side. Flip back and fill. Then fold in half diagonally and in half again for a triangular shaped crepe. Delicious even if it is unusually large. For filling my favorite is butter with cinnamon and sugar. That really shows off the flavor of the crepe. Also good with nutella and banana (hubby's favorite), jam or butter, sugar and fresh squeezed lemon to cleanse the palette. I mixed up the batter in the blender and it worked great. My husband and I ate them all up! Yum This is a keeper.
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2 users found this review helpful

Beef and Barley Soup III

Reviewed: Dec. 26, 2008
I have made this so many times over the years. I just discovered that I haven't reviewed it. It is absolutely delicious and a winter favorite in our house. The only change I make is using hamburger instead of the beef roast. I usually make it on the stove top, but I've made it in the crock pot for events and it turns out great. I'm sure you will enjoy this recipe.
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4 users found this review helpful

Whole Wheat Pita Bread

Reviewed: Mar. 30, 2010
This is awesome! Any negative reviews clearly never made it before. This is the best easiest dough to work with. I mixed it up in the kitchenaid. It rose easily and quickly. I baked it and it was perfect. Only change was one cup white in place of the wheat flour. Thanks for the great recipe!
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1 user 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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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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