shris Recipe Reviews (Pg. 2) - Allrecipes.com (10272123)

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Peanut Butter Cupcakes

Reviewed: Sep. 24, 2010
These were pretty good. I think this is probably as much peanut butter flavor as you're likely to get in a cake. I found the sugar level appropriate, but added more salt (about a teaspoon) and I'm glad I did. I subbed more PB for the shortening, since commercial PB is basically shortening and peanuts. You definitely need an electric beater for this, and don't expect to incorporate much air. I think that's why a lot of folks reported not much rise--with very few bubbles to start with, the small amount of soda and acid aren't going to make a whole lot either and you won't get the light and fluffy volume you might have been hoping for. With the amount of batter, I used an ice cream disher to measure each cup, and my disher fills my normal muffin tins almost full. I thought that might be rather too full, but since the rise is small, it wasn't bad. The muffins did spread out, and the tops ended up rather like peanut butter cookies sitting on top of a little, dense cake. We like them. We didn't have any trouble with the tops breaking off, either, mostly because nothing stuck to the pan at all--used paper liners for the bottoms based on other reviews. I plan to frost them with chocolate today. I am debating popping the tops and doing an inner layer of chocolate instead of doing the tops, just to preserve the 'cookie' look they have. Anyway, pretty good unfrosted. Next time I might try changing it to add lift, maybe more egg or soda/tartar or milk.
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Peanut Butter Bars I

Reviewed: Sep. 18, 2010
I found these bland as written. I guess I expected a more intense peanut butter flavor. I used jif creamy, and the one cup of butter. It was far too much butter, since it doesn't add much flavor. The graham crackers also diluted the peanut flavor. Of course, the whole business being cold seemed to make it less intense. Don't get me wrong, they weren't bad. They were just less intense than I thought they were going to be. They were definitely easy to make and didn't require cooking, which was good. But after the peanut butter cup description I was hoping for better.
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Easy Mini Quiches

Reviewed: Sep. 7, 2010
OK, 5 stars for taste, 4 stars for not actually being a 'quiche' but instead sort of an eggy muffin type thing. Tasted good, came out nice, but not a quiche. We ate them for dinner with a side of veggies and another side of fruit. I had to make some substitutions based on what I had/didn't have on hand. As written they would be yummy. As I made them, they were also yummy but in a different way. :) I had onions and green & purple bell peppers in the saute. Added salt to the saute. Skipped the bacon, didn't have any. Used a package of shredded italian cheeses as I didn't have cheddar. Used some basil chiffonade as I didn't have fresh parsley. It made 12 regular muffins, on the smaller side. So, like I said, I got a much different flavor but the method worked and the taste was good. Will make again.
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11 users found this review helpful

Best Beef Dip Ever

Reviewed: Aug. 16, 2010
Very easy, excellent for sandwiches. I shorted the water slightly, which made it saltier. Next time I might short the soy a bit if I'm doing another smaller chuck roast. Also added a few mustard seeds just to be funny. I didn't have all day, so I cooked on high for 5 hours. The meat was tender but didn't fall to pieces completely, so I sliced across the grain for our sandwiches. It was delicious, my daughter and husband had seconds and my daughter even ate an extra hoagie roll just to get more jus. I could see adding some other herbs and spices to get a different twist, but this was yummy as is.
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3 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Aug. 9, 2010
Received rave reviews. Made these changes: 1) did not add any water at all to the recipe. 2) extra tablespoon or so of soy sauce. 3) added a clove or two of roasted garlic I had on hand. 4) added some extra black pepper and a bit of dried thyme. 5) added a couple of tablespoons of red wine. Cooked on low for 6 hours, turning the meat every 90 mins or so to make sure all got bathed. When finished, I took the sauce and diluted with unsalted chicken broth and thickened with cornstarch until I got a thick sauce that wasn't overpoweringly salty or vinegary, but had a nice flavor. Served with green beans and rosemary roasted potatoes and apple sauce. Cooked a 2 lb roast for four adults and 2 children and we had maybe one ounce of meat leftover. The meat ended up a bit dry because I had to hold it on keep warm for a couple of hours, and then removing the hot meat from the juice to make the gravy seemed to allow the meat to dry out a bit. But the thickened sauce saved it. What I would change: I might add 1/2 cup or so of the unsalted chicken broth while it was cooking and add a couple of tablespoons of tapioca to thicken while it cooks. Maybe find another herb or two to add to the sauce as the vinegar and sugar just didn't have enough dimension for me, even with the extra garlic. Will probably make this again, since it was quite easy and trouble-free. Might experiment a little with the seasonings--worcestershire sounds good, maybe some maple syrup for some of the sugar.
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12 users found this review helpful

Zucchini Puffs

Reviewed: Jul. 16, 2010
I am totally impressed with these. They were tremendously fluffy and light, with a mild flavor. I had to use up some rather too-large yellow squash, so I seeded and peeled them before grating. The baking mix I had wasn't 'buttermilk', it was the regular kind (a heart-healthy version, though). I ended up just frying them in my regular deep fryer rather than using a pan, and they turned into fritters sort of like a hush puppy but without the cornmeal. Of course they made far too many for my family, so we will end up baking them to reheat them and recrisp them tomorrow. I used an ice cream disher to portion the batter. These did like hush puppies should, they turned themselves over when they were ready to flip. I would caution against overcooking, as they will get greasy if you leave them in the oil too long. I did mine for about 3 minutes at 350F, and that might have been a touch long, though they were still moist inside. Hubby really loved these. My 5 year old daughter ate one and liked it. Definitely going to use this one again, perhaps with some herbs next time to go with the garlic and onion. Cheese might be good too, but might make them greasier. I expect you could use egg whites instead of whole eggs to lighten them a little more. Really a great, simple recipe. Thank you!
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17 users found this review helpful

Kale Puttanesca

Reviewed: Jun. 1, 2010
This was awesome. I couldn't do it exactly as written because I didn't have all the stuff, but I think it would have been even better as written. I had to sub canned mushrooms for the canned olives, and I misread the amount so I had a lot of extra mushrooms. I also didn't have any anchovies. I used whole-wheat penne instead of angel hair, and I subbed chili powder and cayenne for the red pepper flakes. My diced tomatoes were 'italian style'. Anyway, we enjoyed the pasta with kale. Given my subs, I didn't have any trouble with it being too salty but I can see how other reviewers would get a too-salty sauce. You would definitely want to go short on the sauce with a salty sauce. Definitely will be making this one again.
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3 users found this review helpful

Sweet and Savory Kale

Reviewed: Jun. 1, 2010
I was worried about the sweetness, so I only put two tsp of sugar in. I'm glad I didn't put in any more, because we thought it was pretty good the way it was. Next time I think I'll skip the sugar completely until I taste the cooked greens. I used kohlrabi greens because that's what I had and because I thought their faint cabbagy-ness would be good with the sweet/tangy thing. And they were. The sweet/tangy ingredients completely overpowered the greens, though. This dish doesn't taste like greens at all, really. For us, that was a good thing, as we are completely overcome by various sorts of greens from the CSA right now. But for folks who are looking for greens flavor, this is not it at all. This would be a very gentle introduction to greens for someone who is worried about the nasty olive-drab thing and noxious fumes you get from overcooked greens. It kind of reminds me of thanksgiving with the cranberry flavor. All in all, my changes would be to skip the sugar and toss the greens in AFTER you get the sauce reduced so you can cook the greens just long enough to wilt them. I prefer my greens just-cooked rather than cooked-til-dead. Other than that, this is a very good recipe.
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12 users found this review helpful

Mom's Fried Fish

Reviewed: May 31, 2010
This was easy and tasty. Next time I will use a food processor to make the crackers a little finer than I can get them with a rolling pin and bag. I will also mix in a few spices with the cracker crumbs, I think. This was an excellent go-to recipe, the changes will only add a little sparkle. I ended up using a sleeve and a few extra crackers for my two pounds of perch.
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6 users found this review helpful

Collard Greens and Beans

Reviewed: May 24, 2010
Made them tonight with a few changes and we really liked them. Must say collards aren't our favorite, but hubby said this recipe is definitely a keeper. My changes--an extra slice of bacon, white onion instead of red (didn't have any red), 1 bunch of collards (didn't measure it in cups), chicken broth instead of water, no red pepper flakes, and pintos instead of cannellini beans. Some of the changes had more effect than others, I'm sure. I used what I had. Oh, and one other thing--while the greens were simmering, I tossed some raw sweet italian sausages in to cook on top. Served with very basic biscuits--the biscuits were yummy with the pot liquor. Anyway, given that we're not working with our favorite ingredient, and the recipe was still yummy even with all the things I had to do to fit what I had, I rate this five stars. Very good.
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24 users found this review helpful

Roasted Kohlrabi

Reviewed: May 18, 2010
I was very pleased with how this came out. It was rather like broccoli stems. I followed the recipe, though I only had 3 bulbs instead of 4. It was so easy and fairly quick, and tasty to boot. Even the kids ate it. :)
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1 user found this review helpful

Chicken Jalfrezi

Reviewed: May 10, 2010
This was good. It was easy. I think my execution suffered a bit (some of the onion got a little too brown) and I was missing the fresh cilantro. I am sure it would be much tastier with the cilantro. I find I am not a big fan of that much turmeric, though, and I was thinking it would be tastier with a few non-traditional additions..maybe some coconut milk or some cinnamon..even basil and peas. But then it wouldn't be jalfrezi anymore. :) I will probably try this again with some of the above changes.
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Baked Parmesan Perch

Reviewed: Apr. 25, 2010
My son asked for seconds on the fish, so it was a winner for him. I didn't use it as written, though. It was more the method than anything else. I started with garlic herb crumbs, added paprika, smoked paprika, onion, garlic, basil, oregano, pepper, and salt. Forgot the cheese til after I had it all put together, and then I grabbed the wrong cheese! I had havarti in my hand, wondering why it was so soft and sticky. :p Anyway, I put the cheese on top of the crumbed fish, then more crumbs over that. Baked at 500 in a dark nonstick pan for 20 mins in the upper portion of the oven, along with a cookie sheet of roasted red potatoes in the lower part of the oven, and it was done nicely. Anyway, the method was good. I liked all the extra herbs and spices, and it definitely came out crusty. I put too much salt in, but if I back off on it, I think this will be a go-to method for strong-flavored fish.
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Simple Ranchy Breaded Fish Fillets

Reviewed: Mar. 17, 2010
Hi. Instead of the crumbs I used crushed saltines, and baked instead of fried (400 for a short time on parchment). The amount of dressing mix to fish was a teensy bit high for our taste--the kids and the hubby ranked it as 'sour' but tasty. So next time I may skimp a little on the mix. The italian breadcrumbs would be good with it. The cracker bits were slightly crunchy on top, but moist underneath. That was fine with me, what I wanted was an idea and a method, and I got it.
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Fluffy Pancakes

Reviewed: Feb. 16, 2010
They are definitely fluffy. They were easy to prepare for sure. The only tricky thing was that they didn't bubble like thinner pancake batters. This one was like working with whipped cream. Once I realized they weren't going to bubble/pop, it worked fine. The flavor is really good. I doubled the recipe for my family of 2 five-year-olds and my husband and I. We had one pancake left over. Shoulda quadrupled so I could have some leftovers for breakfast the rest of the week. Definitely a very successful Pancake Day meal. :)
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Gomen Wat

Reviewed: Nov. 24, 2009
This was too lemony and too gingery for us. It was very very bright. The only alteration I made was leaving out the green pepper, as I didn't have any. I don't think that would have altered it enough to be palatable for my family. However, the method was interesting and useful, and I will be able to change up the flavorings to make something that our poor american taste buds can handle. :) Just to try to tone down the acid/brightness, I tried drizzling a little honey on the collards. It wasn't enough. So we won't make this specific combination of flavors again, but we will use the method. The lemon, ginger, and slight bitterness of the reduced cooking water was really what overpowered it for us. We're new to collards, though, so it was definitely worth a shot. We will try something a little more traditional southern next time, I think. Or perhaps tone down the ginger and leave out the lemon. It definitely gave an interesting flavor twist to collards, it was just a bit overpowering for us.
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Fried Okra

Reviewed: Sep. 19, 2009
Tried this one twice, but used a couple of substitutions both times. First time I subbed jiffy mix, but I don't recommend this, as jiffy mix doesn't fry well--it crumbles and falls apart while soaking the oil up. Second time I subbed hush puppy mix, which worked great! For technique, it doesn't say to drain the goo before dredging, but it definitely worked better when I did. Also, medium high on my electric smoothtop is waay too hot, and turning it down in the middle is too late to do any good. I can't really speak to the flavor of plain cornmeal with salt and pepper, I expect it would be fine, though mild. But on technique I give this one 3 stars because you kinda have to know how to treat okra in order to get this recipe to work perfectly--and I'm a novice. :)
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1 user found this review helpful

Ratatouille

Reviewed: Aug. 3, 2009
Really enjoyed this with fresh-from-the-garden vegetables. Had to make a few substitutions because of what I had on hand, and I ended up making it in the saucepan rather than baking. But the flavor is definitely there, substitutions or no. Served it over rice, and tossed a can of pinto beans in it (didn't have mushrooms). Subbed yellow banana peppers for the green bell. For the kids, shredded cheddar/jack and for the adults freshly grated parmesan. Very yummy.
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jun. 23, 2009
First time we ever tried chard. I didn't have any fresh lemon juice, so I omitted it. Also added some beans as other reviewers suggested and was glad I did. The lemon juice would be nice in it, hope I have some lemons next time. :) Capers would have been good too. I can't quite decide whether chard is 'earthy' or I just didn't get it washed off well enough. It was good enough to eat again, anyway. :)
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Roasted Rosemary Cauliflower

Reviewed: May 1, 2009
I combined this recipe with the Roasted Garlic Cauliflower recipe also on this site, swapping broccoli for cauliflower. It was a definite winner. The rosemary was lovely with garlic on the broccoli. We also love rosemary on roasted potatoes so I knew this would be a winner before I started. Can't wait to try it with the actual cauliflower. :)
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1 user found this review helpful

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