thepixiechick Recipe Reviews (Pg. 1) - (10320568)

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Lentil Soup

Reviewed: Feb. 23, 2011
I really enjoyed this soup. I've made it twice now, both times I use a mixture of the red and green lentils, but once I used a can of crushed tomatoes, and the next time I used a can of diced tomatoes. I have to say I enjoyed the batch that used the diced tomatoes more, I found the crushed tomatoes tended to overpower everything, while the diced tomatoes nicely complemented all the other flavors. Just my personal preference, either way the recipe is still really tasty. Thank you for sharing it! :)
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22 users found this review helpful

Healing Cabbage Soup

Reviewed: Feb. 23, 2011
This was a really good soup. I added chopped carrots, celery, green and red peppers to the onion and garlic as it was frying up, and then used low-sodium chicken broth instead of the water and bouillon. I had a bag of coleslaw mix that I used for the cabbage, and as I didn't have italian-style canned tomatoes, I chopped up fresh tomatoes and added some dried basil and oregano to the soup to make up for it. Thank you for sharing your recipe!
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7 users found this review helpful

Pumpkin Pancakes

Reviewed: Feb. 23, 2011
This was a really good recipe. I followed the recipe almost exact, the only thing I modified was the flour. Instead of 2 cups white flour, I used 1 cup white flour, 1/2 cup whole wheat, 1/4 cup minute oats, 1/4 cup wheat bran, and about a tbsp of ground flax seeds. It makes for a really thick batter, but I just made sure to spread it out on the griddle instead of thinning it out with extra milk. The only thing I wasn't too sure about was the ginger, as you can feel the heat from it. I haven't decided whether I like that aspect yet or not. I may just decrease the amount I use in the future, but overall, this was a really tasty recipe. Thank you! :)
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10 users found this review helpful

Marinated Flank Steak with Peppers

Reviewed: Feb. 18, 2011
Oh my goodness, was this ever delicious! I was planning to use the steak in quesadillas, so I sliced up the meat in thin strips prior to marinating. I added a few extra cloves of garlic, because I love it, and just eyeballed the amount of oregano I put in. Fried it up the next day in a saucepan with chopped onions and peppers, then placed it in a tortilla with some cheese sprinkled on top of the meat, and baked the quesadillas in the oven at 350 until the tortillas were nice and crisp. So tasty! The lime flavor really comes through nicely, so if you like lime, you'll love this dish!
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49 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Nov. 30, 2010
Oh my gosh, is this ever fantastic! I've made this dozens of times already since first seeing this recipe. The only thing I do differently is that I use olive oil instead of butter, and I've always used Basa fillets instead of tilapia. I create individual pouches for each fillet out of aluminum foil, drizzle the filets with the marinade, and then top them with slices of lemon. I close up the pouch, and bake them in the oven for about 30 minutes. I've always used frozen fish fillets, so it takes about that long to cook from frozen. The amount of delicious liquid each fillet produces as it cooks is lovely, it would be fabulous served over rice. Sooo tasty, I love this recipe!!!
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52 users found this review helpful

Orange Pecan French Toast

Reviewed: Jun. 6, 2010
This is a wonderful recipe! I've been making this for my mother for the last couple Mother's days, and it gets rave reviews every year. I follow the recipe exactly, and the only thing that I've ever had to alter is the cooking time. For us, it's always taken longer than the 35 minutes indicated, probably closed to an hour before it's cooked enough. Thank you for sharing such a great recipe!
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5 users found this review helpful

Tangy Grilled Pork Tenderloin

Reviewed: Jun. 4, 2010
Oh was this recipe ever good! I followed the ingredients exactly. I ended up marinating this for two days before I got around to using it, and baked it in the oven for 40 minutes at 400 degrees. It was so juicy! I made the sauce recommended by others by mixing the remaining marinade with a cup of chicken broth, but I didn't care for it too much. I think the next time I make it I'll just boil the marinade as it is and use it as it's own sauce. And I will be making this again, it was super easy and delicious! Thank you for the wonderful recipe!
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5 users found this review helpful

Cream of Wheat Griddlecakes

Reviewed: Apr. 17, 2010
These were so good! I substituted whole wheat flour, decreased the white sugar to about 1/8 cup of brown sugar, I didn't have sour cream so instead I soured the 1 1/4 cup milk with lemon juice, and mashed up a ripe banana and substituted that for the 1/2 cup sour cream. They rose increadibly well and turned out light and fluffy. I'll definitely be making these again, thank you for the great recipe! :)
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8 users found this review helpful

Whole Grain Pancakes

Reviewed: Feb. 4, 2010
Really good! I didn't have cornmeal, so I substituted wheat bran for the amount of cornmeal. I also didn't have buttermilk and was running low on milk as well, but I did have a cup of cottage cheese in my fridge that I wanted to use up. So I mashed up the cottage cheese and substituted 1 cup of the buttermilk with that, and the other cup of buttermilk I substituted with 1 cup of milk that I soured with lemon juice. I also added some vanilla and cinnamon for a little extra flavor. Because I used the cottage cheese, I had no problem with the batter being thin, it ended up being pretty thick. I had to use a little water to thin it down. The pancakes cooked up beautifully. I topped them with the "Cinnamon Apple Syrup" recipe found on this website. Delicious! I'm excited to buy cornmeal and try this recipe again.
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15 users found this review helpful

Cinnamon Apple Syrup

Reviewed: Feb. 4, 2010
What a great idea for using over pancakes! Yum! I used two gala apples, and decreased the sugar to 1/4 cup because gala apples are pretty sweet as it is. Decreased the cinnamon to 1 tsp as previous reviewers recommended. I didn't decrease the amount of water. Granted, the syrup doesn't thicken up which is what previous reviewers were commenting on, but oh my goodness, the liquid tastes so good I didn't care! It soaked right into the pancakes and the flavour was incredible! Thank you very much for such a great recipe :)
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6 users found this review helpful

Spicy Chicken Breasts

Reviewed: Nov. 17, 2009
I really enjoyed this recipe. I didn't find it spicy, although I had to substitute chili pepper for the cayenne pepper and I omitted the black pepper since I can't stand the stuff and don't have any in the house. That probably affected the level of heat. Otherwise, it had a great flavor, and I can't wait to use up the leftover mix! Thank you for the great recipe! :)
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1 user found this review helpful

Cream Cheese Frosting II

Reviewed: Sep. 3, 2009
This is a wonderful recipe. I halved the recipe, and it made enough for me to ice two 8-inch cakes, with there still being extra left over. I tried it with 1 cup of icing sugar, and it was really yummy but personally I prefer a sweeter icing, so I used the full 2 cups and declared it perfect! :) Thanks for the great recipe!
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2 users found this review helpful

Blueberry Pie

Reviewed: Aug. 11, 2009
I had a bunch of premade tart shells that I wanted to use up, so instead of making a pie the filling made about 2 dozen blueberry tarts. Tasted wonderful. Instead of the cinnamon I used freshly squeezed lemon juice, and I increased the cornstarch to 4 1/2 tbsp. I've made this recipe with both fresh and frozen berries, and they turned out amazing both times. Because I was only baking tarts, I decreased the oven temp to 350F and baked them for about 45 minutes until the crust was a nice golden brown. Delish!
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3 users found this review helpful

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