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Bombay to Bangkok Vegetable Curry

Reviewed: Apr. 4, 2013
Excellent Recipe. I took 1 star off because the recipe calls for coconut milk, and really it should have been cream because there is a lot of stock in the pot. I usually make more of an Indian curry but wanted a change and this recipe was it! The kaffir lime leaves really hit the spot! Slight modifications: 1 tsp of yellow curry, added zucchini but left out the peas and coconut flakes (I am the only one who likes them but I cook for three), added 1 package of simulated chicken. My partner said it was too soupy...and he's right, although it still tasted great. I will definitely make this again but next time with coconut cream! Yum
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1 user found this review helpful

Chicken and Chinese Vegetable Stir-Fry

Reviewed: Jun. 5, 2010
This was awesome! I used the veggies I had on hand (carrots, bok choy, regular broccoli, mushrooms). I didn't have oyster sauce so I substituted with mostly soy sauce, a little fish sauce, rice vinegar, 2 tsp sugar, and 1 lime). The Lime really pulled it together as the combo of fish sauce, vinegar, and sugar was a little weird. I cooked the chicken with the garlic, then added the mushrooms until done then followed the recipe for timing. Wasn't much water in the skillet so I ended up adding 3/4 cup in all, and only 2 tbsp of cornstarch. I didn't have water chestnuts of almonds but it was still great!
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2 users found this review helpful

All American Apple Pie

Reviewed: Dec. 26, 2009
This was an awesome pie but too sweet for us. I used Cortland apples and substituted the white sugar for brown. I also precooked the apples based on Any Mariez's suggestion. I will continue to make my pie this way, having the apples caramelize in the sugar is fantastic.
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1 user found this review helpful

Spicy Indian Chicken and Mango Curry

Reviewed: Nov. 12, 2009
This was delicious, the whole family loved it –including my 8 year old. I used rttii's homemade curry recipe listed in the comments below, so the color of this dish was more of an ocher brown than yellow. I used what I had: 1 fresh mango, 1 can of coconut milk, 1/2 a cucumber, 3 tsp of curry, and replaced the shallots for an ordinary medium onion. I found the dish to be very runny (probably because of the missing mango) and right before serving decided to thicken it with cornstarch. (I took all the meat out, dissolved 2tsp of cornstarch into 1tbs of water and whisked it into the coconut mango). I will definitely be making this again, with or without the second mango.
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Vegan Red Lentil Soup

Reviewed: Jun. 18, 2009
I don't know what I made. I'm sure there's a name for it but it definitely wasn't lentil soup! The end result was a fantastically delicious thick lentil sauce that I used as a side with steamed chicken and brown rice. After reading people's comments about this recipe being flexible and 'using what you had on hand', I thought I was set to go. I used brown lentils which I think was the beginning of my culinary demise. I'm not a pro with lentils, maybe the brown ones are more bitter? My other mistakes were to substitute the tomato paste with 1 cup of crushed tomatoes, forgo the water and onion, replace the squash with a leftover cooked potato, and the fenugreek seeds with cardamon. Following everything else, this dish was atrociously bitter. I doctored it by increasing the coconut milk to a full can (1 cup), 1/2 cup of water, 1 tbs of brown sugar, 1 cup of frozen peas, and the kicker -which really brought the whole dish together- 1 tbs of garam masala (cinnamon, cumin, coriander, clove, bay leaf, and pepper). Besides the lentils taking forever to cook, this dish was amazing and definitely 5 stars! Next time I'll try making the soup.
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3 users found this review helpful

Makhani Chicken (Indian Butter Chicken)

Reviewed: Jun. 9, 2009
This was the first time I ventured to make my favorite dish - butter chicken and it was awesome. My husband raved about its authenticity. As most of the users of this site, I didn't quite follow the recipe, as I was missing a few ingredients. Most notably gram masala (I had to research how to make it as it's not available out here -thankfully I had everything (cinnamon, coriander, cumin, bay leaf and pepper). I used more chicken and replaced tomato puree with paste and 2 cups of water. I added a bit of curry and turmeric (for color) and replaced the fenugreek leaves with cardamon seeds (about 10 or 15 from 4 pods). What really makes this recipe work is the yogurt marinade, a must!
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1 user found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Apr. 13, 2009
I loved this. I cooked two curries the same night and this was by far the better dish. I didn't have cumin seeds. I used a tsp of cumin powder instead and 1/4 tsp of coriander seeds - as well as all the other suggested spices. I took note of some of the other suggestions: cutting the eggplant in half, placing on aluminum foil in the oven (I didn't use any oil or Pam), and scooping it with a spoon. Came out fantastic!
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Cauliflower and Carrot Casserole

Reviewed: Aug. 3, 2007
This recipe has become a family staple. I steam the carrots and cauliflower and then pour a prepackaged b├ęchamel or hollandaise sauce onto the veggies in an oven dish. I sprinkle the top with crushed crackers and/or bread crumbs. No butter, no salt. it comes out superb. Thanks for the recipe!
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15 users found this review helpful

Stir Fried Kale

Reviewed: Aug. 3, 2007
This was ok. My 6 year old hated it but I didn't mind. Needs work.
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0 users found this review helpful

Easy Fried Eggplant

Reviewed: May 8, 2007
This recipe is a real keeper, the family loved it. I used pre-seasond Italian bread crumbs and olive oil. I needed to turn the heat down and add more oil than the recipe called for.
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96 users found this review helpful

 
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