chilipadi1 Recipe Reviews (Pg. 1) - Allrecipes.com (10328859)

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Dark Chocolate Cake I

Reviewed: Apr. 16, 2009
Delicious, not too sweet, moist and chocolately - but I had some issues with the texture. I made this exactly as written, except I halved the recipe and baked it in a 9x5 loaf tin (it was done in just 20 minutes). I buttered and floured the loaf tin but it still stuck which was quite a shock to me as nothing sticks to that tin usually. The cake was also really crumbly and fell apart a bit when I turned to out to cool on a rack. The texture was extremely crumbly, soft, moist and airy. I noticed some reviewers said this turned out quite dense - it was quite the opposite for me. Due to the heat/humidity where I live, I stored it in an air-tight container in the fridge. The texture turned cardboard-like in the fridge - completely inedible - but it was less crumbly and easier to cut. I put the slices in the micro for 15 secs and the texture returned to normal. I'm think this might be better made into muffins in individual paper cups so you don't have to worry about the cake sticking to the pan or falling apart.
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Rich and Simple French Onion Soup

Reviewed: Dec. 3, 2008
I was surprised how good this turned out, especially since I used vegetable stock. I might omit the sherry when making again or use less - I didn't particularly care for the flavour it added. I cooked the onions for quite long, letting them stew in the butter/oil until they were very soft and brown, which I felt was key to getting a rich flavour. This recipe is a keeper!
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Indian Vegetable Rice

Reviewed: Oct. 7, 2008
While not terribly flavourful on it's own, this is an excellent side dish. I served it with pan-fried salmon marinated with lemon juice, cumin, turmeric, coriander powder, garam masala and chili powder, with some raita on the side. This combo was perfect. I might make it again to serve with a creamy curry. I used a rice cooker instead - I combined the ingredients on the stove, the poured it into the rice cooker. I also doubled the veggies. Next time, I'll add the veggies in halfway through cooking as I prefer them still bright and colourful, not dull and grey. The onions are essential I think (I used yellow ones). They add a lovely sweetness to the dish. As a side dish, this serves 4.
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3 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Sep. 6, 2008
Excellent recipe! I replaced the celery with a yellow bell pepper, and replaced the corn with a can of white beans (just personal preferences, not a huge fan of corn or cooked celery) I also halved the cumin and chili powder, glad I did so that the spice/heat didn't overwhelm the dish. The recipe doesn't call for salt,and I found it unneccessary to add any. That's saying a lot because I do have a salt tooth! Turned out very 'juicy' but nowhere as soupy as in the picture. Great, because I like chili less liquidy anyway. Best eaten at least 6 hours after cooking to let flavours meld, and it's even better the next day. Will definitely make this again.
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5 users found this review helpful

Real Hummus

Reviewed: May 27, 2008
This is perfect with cumin instead of black pepper, and less salt. I have a salt tooth but I have to say the salt overwhelmed the other flavours. Use half the amount and it'll be perfect. Let it sit overnight for the flavours to develop. If you want the colour to be more appetising for non-hummus fans, add paprika while processing, or serve topped with olive oil and sprinkle with paprika.
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1 user found this review helpful

Corrigan's Minestrone

Reviewed: Jan. 20, 2008
Easy to make, and delicious. I left out the pasta because there was way too little liquid for it to cook, but I prefer no pasta in my minestone anyway. I halved the recipe to 6 portions, and if I'd added in more liquid and pasta it would have made 6 very large meal-sied portions. I refrigerated and froze some in individual portions and it still tasted great. Will be making this again.
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1 user found this review helpful

Homemade Pancake Mix

Reviewed: Jan. 5, 2008
I'm really sorry to bring down the ratings for this recipe. I'm glad so many others have found this an easy recipe for pancakes that get kids eating more wholegrains, but this didn't work for me. I'm a big fan of whole foods and eat wholemeal pasta, breads and love brown rice. I'm also prepared to sacrifice some taste / texture for the sake of eating healthier. BUT I could not used to these wholemeal taste of these pancakes. They were too floury and were too dense, not fluffy at all. I can only eat these when I drown it in tons of butter and maple syrup, which sort of defeats the purpose of healthier home-made pancakes.
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Tuna Piccata Pasta Salad

Reviewed: Jan. 5, 2008
Wonderful as a sandwich filling (without the pasta) and works with canned salmon as well. I sometimes substitute half the mayo for low fat sour cream to save on calories and it still tastes great. This recipe is a staple for me now. Thanks!
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2 users found this review helpful

Spinach Lasagna III

Reviewed: Jan. 5, 2008
There is a video tutorial of this recipe on this site - check it out for tips on making this dish. I spent at least an hour for preparation - chopping veggies and grating 3 different cheeses takes tons of time! Unfortunately the finished product was too dry and tasted just so-so. On hindsight, I should have watered down the tomato sauce or added more sauce when layering. It's essential to cover with tinfoil while cooking to prevent it drying out. I added roasted red peppers when layering (as the video tutorial suggested). Good thing, as the ricotta filling was somewhat bland for my tastebuds. I doubled the spinach & mushrooms as well. Despite having so much cheese in this recipe, it didn't really have the rich cheesy taste I was after. I can't say this was a total disaster, but given all the hard work involved the payoff wasn't there. I wouldn't make this again.
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Batman's Best Caesar Dressing

Reviewed: Jan. 5, 2008
This is totally different from the creamy white Caesar dressings I'm used to having in restaurants. I would describe the finished product as a Ceaser-esque vinigrette. The taste was fairly authentic. Like the desciption says, it tastes better after a couple of days in the fridge. Way too much oil for my liking, but as this dressing seperates when left to stand, I just skimmed off the surface oil. A small amount of this dressing goes a long way as it's very flavourful. Perfect with a green salad (not just romaine leaves) topped with smoked salmon, poached egg and crusty toasted wholewheat bread.
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Garden Fresh Tomato Soup

Reviewed: Jan. 5, 2008
Terrific recipe! I omitted the cloves because I thought it was an odd ingredient for tomato soup. Instead I added fresh and dried basil. I also used vegetable stock because I don't eat meat. Having made this several times, I've realised it's important to choose really ripe and flavourful tomatoes - the first time I made this, I splurged on Holland vine tomatoes but the tomato flavour turned out too subtle. Maybe those vine tomatoes are better for salads? I'm not sure. Anyway, the 2nd time I used cheap local tomatoes and it was absolutely perfect, just bursting with tomatoey goodness. This recipe makes only about 1/3 the yield it says. Keeps well in the fridge for several days. Thanks for this terrific recipe!
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1 user found this review helpful

Broccoli Soup

Reviewed: Oct. 23, 2007
This turned out absolutely delicious. I've made this twice in 2 weeks - the first time I followed the recipe to a T (except I left out the nutmeg; I don't like it personally). The second time I got lazy and substituited onions & garlic with garlic salt & onion powder, and only used half the amount of stock and half water, and I barely noticed much difference in the taste. I look forward to making this again soon.
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Poached Salmon I

Reviewed: Jul. 21, 2007
I followed the recipe to the letter and it turned out perfectly. Agreed that this would be perfect with a rich sauce like Hollandaise, but since I wasn't up for making it, I served this hot with the "Elegant Scalloped Potatoes" recipe on this site. The richness of the potatoes really worked with the subtle flavour of the fish. By the way, there's a video tutorial of this recipe in the "Tips and Advice" section - very useful if you've never poached before.
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16 users found this review helpful

Elegant Scalloped Potatoes

Reviewed: Jul. 21, 2007
Very rich but absolutely delicious! I left out the bacon and used cheddar instead of Velveeta. The garlic powder and green onions really lift the flavours. Will be making this again for sure.
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61 users found this review helpful

Grilled Salmon II

Reviewed: May 31, 2007
This recipe turned out perfectly! I made some modifications - I seared the salmon in a hot pan and finished cooking uncovered in an oven at about 350 degrees. I also used 1 full tbs of fresh ginger, raw sugar instead of brown and olive oil instead of peanut oil, and a touch more soy sauce. I didn't have green onions, so I used a small mild red shallot instead. I made a paste with the garlic, shallot and ginger in a mortar & pestle and added this to the other marinade ingredients. I think this recipe is perfect as it is, but you can easily modify it to suit your tastebuds, it's a recipe that's hard to go too far wrong with.
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