shris Recipe Reviews (Pg. 1) - Allrecipes.com (10272123)

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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

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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16 users found this review helpful

Dried Cherries and Apple Pie

Reviewed: Apr. 11, 2009
This was awesome. I used Alton Brown's pie crust recipe for this, and it worked great. The flavor of this pie is sour and wonderful. I was so pleased it wasn't oversweetened. It took 8 small granny smiths plus a full (small) bag of the dried cherries. I might add more cinnamon next time just because I'm a cinnamon junkie. I will agree with another reviewer that the cherries do kinda dominate the flavor, but that's OK by me because I love dried cherries. I found the amount of flour in the filling to be fine. As others did, I let the pie bake at 425 for just 15 minutes, then knocked it down to 350 for an hour. About 20 minutes before the end I covered it with foil so the crust wouldn't get too brown. Shoulda done the milk-and-sugar thing for the crust, but it was still a fine, fine pie without. Got rave reviews. I had a little trouble with my top crust (not enough water) so it didn't look as pretty as I wanted--but it was yummy anyway. The cherries ended up plump-ish and there wasn't any juice running all over the place even on the first cut (after cooling for five hours) so if you like the runny juice thing you might want to back off on the interior flour. I liked it exactly as it was. The pie was not tall--I might add a couple of extra apples next time to get a taller pie, but maybe not. :)
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14 users found this review helpful

Lauren's Cincinnati Chili

Reviewed: Nov. 15, 2007
My husband is from Cincy, I lived there for a couple of years before we moved away. I had to cut the recipe in half to fit my ingredients and messed up slightly in execution. This recipe is very close to what I remember as Skyline's taste. Gold Star is somehow sweeter. My husband says 'there's still something missing' but it was really good and the smell drove me nuts all day while it was cooking. Will definitely do this again when I have the right ingredients! Note: This is not tex-mex chili. If you expect to find beans and green peppers or habaneros, look elsewhere. This is much more like a sauce you'd find in a Greek dish. If you're not from Cincy it's an acquired taste for sure. When I first tried it, I called it 'dessert chili'.
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14 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

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

Oatmeal Waffles

Reviewed: Sep. 20, 2008
I made them exactly as written, and they came out just a little bit thick and heavy. I might add a bit more milk next time to thin the batter just a touch. My husband loved them. He said they weren't just sugar-coated puffed air like most waffles. These were heavy and dense and filling, and the taste was good. We like the oats. Next time we might sub in half whole wheat flour to get more whole grains in. The kids loved them too.
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12 users found this review helpful

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

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Jan. 23, 2011
As another reviewer said, it's a little loose if you put in the entire can of evap milk. I think it will firm up a bit if I short it on the milk next time. The flavor was good, I made my own pumpkin pie spice and I was pleased with the balance, though I used a tablespoon instead of 2.5 tsp as my family likes heavily spiced pies. I should have pre-baked the crust, it was underdone. I used a glass deep-dish on top of an aluminum 1/2 sheet pan for a total of 52 minutes. The crust was a refrigerated rolled-up pillsbury crust. The pie itself ended up rather pale, perhaps I should have left it in a few more minutes, but I was afraid to leave it in too long. I took it out as soon as it stopped jiggling. I will definitely keep this recipe, but I will prebake the shell for a few minutes and short the milk next time to make a slightly firmer custard.
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10 users found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Sep. 24, 2010
Eh, this was very lightly chocolate-flavored. That's OK, that's what I wanted for the peanut butter cupcakes I made from the recipe on this site. But I can see how folks would be disappointed if they're looking for something hershey-flavored or even darker. I was slightly disappointed in the amount of frosting, I made two dozen cupcakes and was piping the frosting on, and even though a few of the cupcakes had been eaten without frosting, this batch made barely enough to pipe the rest. So the '24' servings shown would have been *very* thinly frosted cupcakes or rather small cookies. Eh well, I thought it might be too little going in but I didn't have any more powdered sugar than called for or I would have doubled it. Anyway, I think next time I would double the recipe for the full batch of cupcakes, and maybe add a little more cocoa powder if I needed a heavier chocolate flavor. I might toss in a dash or two of salt as well, as I really like salt with chocolate. This was quite a sweet frosting as well. Not really picking faults, you understand, just describing the result so that others will know what they're getting into. The texture was good, it was nice for piping without adding any extra milk beyond what was called for. If you are looking for dark chocolate, seek elsewhere. This is very lightly chocolatey, very mild, good for a mild-tasting cookie or cupcake.
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9 users found this review helpful

Zucchini Brunch Bake

Reviewed: Jun. 15, 2008
I am so impressed with this recipe. I wasn't sure how it was going to work out--I used my smallest zucchinis and it still looked like too much zuc to bread, but it worked out beautifully. It's perfectly spiced and seasoned, the baking time is perfect for the zucs to come out moist and not slimy. The bread is a nice egg bread. It was really delicious. I sliced the zucs as thin as I could get them--I'm no chef, so the slices were rustic rather than paper. So let's call them 1/8" slices, and rounds. I grated the parmesan off a block I had around, rather than using the stuff from a shaker. I didn't have any seasoning salt, so I used paprika and some other stuff with a little salt. My kids ate it and my husband liked it, so it's a keeper in my book.
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8 users found this review helpful

Adrienne's Tom Ka Gai

Reviewed: May 27, 2011
This may not be perfectly authentic, but I was fairly pleased with the result. The instructions to cook chicken breast for a half hour after it's basically fully cooked in the pan, though, can only result in a tough piece of chicken. So I think I would change the order..first cook the spices, then the veg, then add the liquid and *then* toss in the chicken. I made some substitutions here because I didn't have everything the recipe called for. So I'm rating this more for the method than the specific flavor of the exact combo of ingredients. I took off one star for the tough chicken. We served ours with Quinoa, which was interesting but maybe not the most successful. I also did not have lemongrass, which I think would have been lovely. But this method is a great use of bok choy, it goes very well with the coconut milk and fish sauce and ginger.
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7 users found this review helpful

Okonomiyaki

Reviewed: May 21, 2011
I had to make a lot of substitutions because of the veg I did/didn't have. So the flavor of this exact recipe I can't really comment on. Our version used chicken, napa, carrots, a regular onion, garlic scapes, and grated radish. The egg mix was as written. We pre-cooked the stronger flavored items to make sure they'd 'cook down', and my griddle was about 350 degrees for cooking. I would say this method is five stars, because we're going to be able to take the method and use it for anything, which is a complete godsend, since we are members of two CSAs--one for veg, one for meat. So we get tons of eggs and have no particular choice about what veg we get each week. This method will work for about anything, we think, and adding different spices will allow us to change this dish around completely--even to different 'ethnicities' if we want to. We made our own sauces--one mayo-based with wasabi and teriyaki, and the other a thai peanut sauce. Both sauces did well with this recipe. With our substitutions I would say this pancake is sort of a 'base' for the sauce you choose. With stronger flavored veg and the traditional okonomiyaki flour maybe sauces would be more optional. I deeply appreciate this method, it will work fantastically with even the weirdest veg we get from the CSA. Thank you!
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7 users found this review helpful

Bou's Chicken

Reviewed: Oct. 3, 2010
There wasn't an instruction to cut the whole chicken into pieces, but obviously one must or the chicken will not all contact the sauce in the pot. The only thing I changed was cider vinegar instead of white. I left the rest as is. We decided it was fairly tasty, but could use a little something. Not exactly sure what. Maybe onions and garlic, maybe other veggies, maybe less sugar. I served it with a saute of various vegetables, and the kids ate it up. My daughter particularly enjoyed the sauce. My husband liked that the meat was loosening from the bones. I used a rather larger bird than called for, and the breast ended up slightly dry without the sauce. But with the sauce it was fine. We decided to keep the recipe and try to find out what's missing (for us).
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6 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

Pumpkin Pancakes

Reviewed: Oct. 16, 2011
Made them as written, except for two things. I used whole wheat flour and I doubled everything so we could have leftovers in the freezer. I used pumpkin puree I made myself. The pumpkin flavor is mild, but it goes very well with maple syrup. Next time I might go heavier on the spices, as they were quite mild also and I like them punchy. Next time I might also put the brown sugar in with the wet ingredients, as it's a pain to chase the lumps out with a fork when it's in the dry stuff. The batter is a 'dry' batter, not runny like a lot of people are used to. This is rather like a muffin batter, and spreading it around with the disher is an excellent technique. I make my pancakes very small--silver dollar style--so they will be easier to handle on my griddle.
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5 users found this review helpful

Apple Strudel Muffins

Reviewed: Aug. 31, 2011
These were great. I used apples that are 'good for sauce' and chopped them tiny. I didn't use any extra apples, it seemed like there were plenty. I did, however, add cinnamon to both the batter and the topping. I also split it up half white flour and half whole wheat flour. The batter was very stiff and the muffins didn't really peak, but that's more of an aesthetic issue than a flavor thing. I didn't have salted butter for my batter, so I used unsalty and added extra salt--about a teaspoon, which is probably more than the equivalent, but it made the muffins more complex and addictive. Very pleased with how they turned out. A little extra liquid might not be bad, it would probably help them peak better. But they really were delicious.
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5 users found this review helpful

Easy Mashed Potato and Roasted Vegetable Enchiladas

Reviewed: Feb. 20, 2011
I used this more for the idea of mashed potatoes in an enchilada than for the recipe itself. I had leftover mashed potatoes, and I decided to pan-brown my veg instead of roasting, and I used items I had on hand rather than the items called for in the recipe. The method was good and the result was what I wanted. I rate this 4 stars because of the mashed potato flakes rather than real mashed potatoes, but the rest would be quite yummy. I used the ten minute enchilada recipe from this site, which worked out beautifully.
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4 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Nov. 7, 2010
These instructions are great. The flavor and texture of this loaf are just what we were looking for. I had been using the 'no knead' method to make a bunch of different kinds of breads, looking for a good sandwich loaf--slightly sweet, tough enough to hold up in the sandwich setting, and not too tough in the crust. This loaf delivers. I did as another reviewer suggested--making two loaves instead of three from the listed ingredients. It made a perfect sandwich sized loaf. I changed nothing. I may try later with a higher percentage of whole wheat flour, but this recipe and method rocks. I used my kitchenaid for the mixing and kneading, then I finished kneading by hand, divided into two loaves, and baked them off. Hubby is very pleased. I may not go back to no-knead. :)
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4 users found this review helpful

Zucchini Pie II

Reviewed: Sep. 20, 2008
This was an awesome pie. We also like a zucchini cobbler recipe from this site, but this pie has much better leftovers. The cream of tartar flavor was a bit noticeable in the resulting pie, but my husband didn't mind it. I might boil the zucchini in lemon juice like the cobbler recipe next time, and reduce the cream of tartar a bit. But it was luscious and satisfying. Note: Use young zucchini, not the giant mother-of-all-zucchini that evaded harvest. The big ones are a little stringier, resulting in a slightly off texture.
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4 users found this review helpful

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