CHINNILASS Recipe Reviews (Pg. 1) - Allrecipes.com (1029239)

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Chicken Pot Pie IX

Reviewed: Dec. 19, 2005
Really, really good. I can also recommend using broccoli in place of the peas (not better; just different), and adding a pinch of marjoram to the sauce. Will definitely make this again; also has the Boyfriend seal of approval. :)
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Dijonnaise Chicken

Reviewed: Jan. 26, 2005
This was much better than I expected! I cook 'from scratch' a lot, and I was sceptical of baking chicken in a mixture of mayonnaise and oil! I did halve the amount of oil, and used light mayonnaise to cut down on the fat, but it was very tasty and good. The chicken was really succulent, and the mustard flavour just right. I don't much like the lemon pepper that I have available - it tastes somewhat synthetic, which was noticeable in the final dish. In future, I will use regular black pepper and maybe a dash more lemon juice to balance it. I think that that will push it up to four stars, for us.
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Banana Cake V

Reviewed: Jan. 23, 2005
Superb recipe! Made two cakes: one as stated in the recipe (except subbing low-fat natural yoghurt for the sour cream), and one with wholemeal flour and 3/4 cup of walnut pieces added. Both were delicious, but I have to say the wholemeal/walnuts one went down the best! (Kindof like carrot cake, but bananary... mmmmmm...). Will definitely be a regular with us!!
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Chicken Papadoris

Reviewed: Oct. 29, 2004
I probably won't make this recipe again. At least, not in any form that would be recognisably the same. I halved the amount of chicken and coconut milk, but kept everything else more-or-less the same, to get a more intense flavour in the sauce. It smelt *incredible* whilst it was cooking, but... just didn't taste of anything. It was really weird!! I did thicken it, and I wonder if I lost some flavour to the weird effects of cornstarch, but both my boyfriend and I found it 'nothing'. The best I can say is that the first mouthful reminded me somewhat of Marks & Spencer Chicken Tikka Masala (which is awesome!!) - I think it's the mix of coconut and butter. I'll try adding more soy sauce and some tomato paste to the leftovers to see if I can enhance the resemblance, but...
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Rosemary Turkey Meatloaf

Reviewed: Oct. 20, 2004
Delicious!! I made a batch of this recipe with minced pork (because I can't get organic turkey mince.) Based on some other reviews, I halved the amount of balsamic vinegar. I don't think I missed it, but I might try the whole lot next time, to see what it's like. I also effectively doubled the eggs (because I made a half batch and didn't want half a beaten egg sitting in my fridge). I left the topping off (because I don't get the American fascination with sweet gooey sauce on top of meatloaf; I like the crispy crust!) - and it was just gorgeous!! It had a smooth, velvety texture and was stodgy in all the right ways. Very comforting! I was worried that the flavours might be too different for my very picky boyfriend, but he loved it so much he claimed the leftovers for himself for lunch today! Will definitely become a regular menu item for us. The only thing I would do differently is to line the loaf tin with baking paper next time - my tin is old, and not non-stick or anything. The loaf stuck a little round the edges and that's just wasteful!! ;) UPDATE: I definitely prefer it with half the balsamic vinegar. Gives a mellow roundness to the flavour without being intrusive.
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Sensational Irish Cream Cheesecake

Reviewed: Jun. 21, 2004
Nice cheesecake, but not great. The texture wasn't smooth, kindof granular. I also thought the cooking temperature was surprisingly high, and it ended up browned on the surface! I took account of some earlier comments and doubled the Irish Cream, which may have been a mistake; I think I personally would have preferred a subtler hint of flavour as this was slightly overwhelming. May also have affected the texture, of course, so will probably try it again as written... :)
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White Chocolate Cheesecake with White Chocolate Brandy Sauce

Reviewed: Jun. 21, 2004
This is the smoothest baked cheesecake I have ever made, and was very well received indeed! As someone else suggested, I doubled the chocolate in the cheesecake, and halved it in the sauce. I also used a chocolate cookie crust. I will definitely be making it again. I was less impressed by the sauce; it was very pungently alcoholic, and not entirely pleasantly so. Might tone that back next time. And a surprising tip: I used (expensive) Green & Blacks chocolate, white and vanilla, and was disappointed by both it's taste and texture. I will be using a cheaper chocolate next time! (NB I love the rest of G&B's range; not sure what's going on here!!)
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Breaded Pork Tenderloin

Reviewed: Nov. 19, 2003
My main issue with the recipe was the quantity of the breadcrumbs called for, and of the egg/milk mixture. I only used 1 pound of meat, but required twice as many breadcrumbs, and had lots of egg mix left over! For the full recipe, I think I would almost triple the breadcrumbs, and halve the egg mixture. On a side note, grated, slightly stale bread actually made a better crumb than shop-bought, dried breadcrumbs. I'll probably do it that way in future.
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French Silk Chocolate Pie I

Reviewed: Sep. 19, 2003
This works. For those who are getting a gritty texture, you are just not beating long or hard enough. It really does take five minutes after each egg to make that silky texture. I thought I was going to end up with a gritty mess at one stage, but it was perfect! I got a lot of compliments on this one, and will definitely make again. The only thing I wasn't keen on was the texture of piecrust pastry with the silky pie - it kinda spoiled the effect! A friend suggested that it might work with a cookie-crumb base, like you would make for a cheesecake; I might try that next time.
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Cavatappi with Spinach, Garbanzo Beans, and Feta

Reviewed: Apr. 22, 2003
Really excellent! I made this to the recipe for part of an Easter 'picnic' feast for my family, and it was very well received indeed. I didn't add or change any ingredients, amounts or methods, and it was deeee-licious! Even the meat lovers were coming back for seconds. Additionally, it wasn't too garlicky even for the most finicky guests - which was something I was worried about. Try this one, it's yummy.
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Sesame Pasta Chicken Salad

Reviewed: Apr. 14, 2003
This was OK, with the potential to be excellent. There was definitely too much oil; more acidity was needed to cut through it. Actually, I'll just reduce the quantity of oil next time. The coriander (cilantro) was great - don't leave it out! And I went easy on the onion and regretted it - it isn't overpowering at all. A good start to salads for my veggie-phobic boyfriend.
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Chicken Honey Mustard Pie

Reviewed: Jan. 10, 2003
This was OK, with potential; I cut the honey by almost half, to 2tbsp, and am very glad I did; it was too sweet for us just like that. I would also increase the amount of mustard, and maybe salt. The carrots weren't perfectly cooked, either; I might blanch them in future. Added potato as others have suggested was good, and helped the meat go further too... The texture was great.
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Cranberry Applesauce Muffins

Reviewed: Jan. 10, 2003
I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I didn't make the recipe precisely as stated, but the texture and flavour were great! I definitely agree that this is a fantastic basic 'sweet muffin' recipe, and it will probably become my base recipe for future variations.
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38 users found this review helpful

Biggest Bestest Burger

Reviewed: Jul. 18, 2002
Verrry delicious!! Maybe it's a UK thing, but I definitely want more than salt and pepper on my minced beef to make it a real burger... Onions, without a doubt. Plenty of herbs. I'd never used breadcrumbs in a burger recipe before, but it all worked very well - no problems with it holding together! Teriyaki sauce gave a delicious richness; i can imagine it being salty if the teriyaki wasn't as good as it should have been, but it was fine for us. Had to sub for the parmesan, and used plain breadcrumbs with Italian seasoning separately as we couldn't get Italian seasoned breadcrumbs! Served on wholegrain rolls (lightly toasted on the bbq), with rocket, tomato and dijon-mustard mayonnaise - everyone rated it 'a good 4 stars'. Definite make again.
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Broccoli Quiche with Mashed Potato Crust

Reviewed: Jun. 10, 2002
A very tasty, successful quiche. I don't know if it would have filled a '10" deep pan', though, as my dish was barely 9" and it *just* filled it. My decidedly finicky boyfriend pronounced it 'delicious' - several times! The crust was very like mashed potato; no crispiness, and didn't hold together, though I think this would be greatly improved if I had a metal pie dish instead of a pottery one; will update when I've bought one and tried it again!! Recommended variations: a teaspoon of wholegrain mustard added to the crust; 4-8 rashers of smoked bacon, fried in their own fat, drained and mixed in with the broccoli (non-veggie version, obviously...)
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Sicilian Lentil Pasta Sauce

Reviewed: Sep. 15, 2001
Added fresh oregano and basil and black pepper to season; could have done with more, though. Smelt great cooking! Will freeze the rest and probably eat as soup instead of pasta sauce. I used large, chunky mushrooms and they held their shape and texture well. The recipe didn't say what kind of lentils to use; I used green, which worked well. They cooked thoroughly but didn't disintegrate. Will make again. *** Update: increased to four stars because it's so yummy as a thick soup with wholemeal bread! Fantastic take-to-work microwave food.
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18 users found this review helpful

 
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