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

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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

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

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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3 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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21 users found this review helpful

Marrakesh Vegetable Curry

Reviewed: Oct. 11, 2012
This was very tasty, and a nice change. I did not have spinach, so I used arugula. And I had to skip the zucchini as I did not have any, and skipped the cayenne because the kids can't handle the heat. I also had to use navy beans instead of garbanzos. So lots of substitutions. I wish I'd had some ginger, that would have been lovely. I did not double the spices, though I could easily have done so I suppose. I didn't really feel like they needed to be doubled necessarily, but it would have tasted good that way too.
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Roasted Garlic Cauliflower

Reviewed: May 1, 2009
I combined this recipe with a rosemary cauliflower recipe and swapped broccoli for cauliflower. I think it will be terrific with the cauliflower as written, but it was very nice with the broccoli and rosemary and a slightly shorter baking time. Hubby raved and definitely wants it again. Served with grated parmesan on top rather than broiling/melting. OK, looking at this, I'm rating the variations rather than the original--but I believe the original is solid and can take it. :)
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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

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

David's Yellow Cake

Reviewed: Sep. 20, 2008
I love this cake. This is a dependable, very moist cake. I use it for my kids' birthday cake, frosted with a lemon frosting. I have tried it as written and with fewer egg yolks and more whole eggs, and both ways worked out great. Everyone loves the cake. It's in my permanent 'favorites' book. Thanks for a great recipe.
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1 user found this review helpful

Burger or Hot Dog Buns

Reviewed: Sep. 20, 2008
It took a lot of rising time for me to get good hot dog buns, simply because my kitchen wasn't warm enough. If I had taken them outside (in summer) to let them rise, the original time would have been sufficient and the buns might have been a touch sweeter. But I had plenty of time to let them rise and the other reviews suggested they might need it, so I wasn't worried. I made 16 hot dog buns. I weighed the portions to get even sizes, but I still ended up with a few that were too skinny, so they became breadsticks for dinner (coated with garlic butter, yum!). I used whole wheat flour for a portion of the flour (less than half). These were substantial buns, not the airy nothings you get from the store. I was pleased with them and my husband says he'd be happy to have them again. Half of them are in the freezer now to be used one-at-a-time for lunches.
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2 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

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

Chef John's Gazpacho

Reviewed: Jul. 22, 2013
Made this with fresh veg from my garden. Left out the cayenne and the jalapeno so my young son could eat it. Also left out the lime as our tomatoes were bright enough without. My son didn't care for the raw onion, and my husband and I decided I should dice the onion a lot smaller next time (I used my vitamix to chop the veg). I was, however, very pleased with the flavor. I think I might go heavier on the cumin and oregano next time, just to play up the Spanish influence. I made some biscuits to go with (didn't have time to make bread) and that was dinner. It was delicious. Our cherry tomatoes are candy-sweet, and the big yellow tomatoes were very mild and relatively low acid. So this ended up on the sweet end of the spectrum, which really suited me very well. I think it will be even better tomorrow.
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2 users found this review helpful

Zucchini Cobbler

Reviewed: Jun. 15, 2008
Man, I wish I could rate this six stars. This was unbelievably cool and incredibly tasty. My husband brought in a double armful of giant zucchini today and I was hunting for something to use up a bunch. This one called for 8 cups, the most of any of the other recipes I looked at, and it sounded interesting. It was awesome. I used my three biggest zucchini, peeled them until no green was left, seeded them with a grapefruit spoon, quartered them and sliced them into crescents. I didn't cook the pieces long enough in the *fresh* lemon juice--I really didn't trust the 'cook til soft' thing. But trust the recipe, cook the zucs til they're soft. Now, having slightly firm zucs wasn't bad, it just made the difference between them and apples a little more apparent, because they don't chew quite the same when they're firmer. I was also dubious about the amount of crust, but the crust is excellent. My husband and his brother raved--my brother-in-law asked for some to take home/to work the next day. My toddlers asked for seconds. All I could say was WOW! This is the *best* way to use zucs when you're bored with zucs. One recommendation: Use smaller zucchini--The smaller, finer texture of younger ones would be a better match for apples, I think. Unbelievably yummy. Thanks so much for sharing this recipe!!!!!
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2 users found this review helpful

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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1 user 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

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

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

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

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

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