Chouli Recipe Reviews (Pg. 1) - Allrecipes.com (10332215)

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The Best Rolled Sugar Cookies

Reviewed: Dec. 23, 2008
Very tasty, but even though I followed the recipe exactly, mine needed to cook 12 minutes and all cookies came out cake-like in consistency.
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Soft Oatmeal Cookies

Reviewed: Aug. 7, 2007
fantastic! This is the perfect oatmeal cookie base. I have made these twice this week! First time I halved the recipe and added semi-sweet chocolate chips. Last night I halved it and added SunMaid dried fruit bits. I also substituted Smart Balance light spread for butter and it is still the best oatmeal cookies ever. As for making the cookies uniform in shape, I simply pressed these little babies into patties like I would a mini hamburger. They came out perfectly chewy yet cooked throughout. UPDATE: The third time I made these, I replaced the butter with peanut butter. AMAZING! So good.
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46 users found this review helpful

Moroccan Lentil Soup

Reviewed: May 26, 2007
This is a wonderful soup! There is no way I can pass a vegetarian dish over on my carnivore boys, so I had to add 2 cups roasted chicken meat. I love the flavor combinations of the vegetables and spices. I will definitely make this again. Thank you!
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4 users found this review helpful

Green Beans with Bread Crumbs

Reviewed: May 9, 2007
I don't think I'll be eating plain green beans anymore! I'm a fresh fanatic...but my boys (husband and stepson) prefer canned vegetables. This recipe actually made canned green beans good! That's high praise from me. Well done!
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: May 9, 2007
Loved it! I have become a fan of butterflying chicken breasts and using the increased surface area to infuse whatever flavors I'm attempting into all of the meat. I applied this theory to this recipe. I butterflied the breasts and slipped a rolled up ham slice into the breast, flixed in place with the toothpick. I browned them in half butter/ half olive oil with a tbl of minced garlic. I made sure that everything got good and brown so that my sauce had great color and flavor. The ham inside the chicken really made a great recipe greater. Thanks for this. Fine cuisine is less intimidating!
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2 users found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: May 7, 2007
Great recipe to add on! I made sure to saute my chicken with a blend of cracked peppercorns, salt, Italian herb blend, rosemary, garlic salt and onion powder. When I took the chicken out, I put the white wine in alone at first to lift all the baked on seasoning and drippings. This step gave great color and taste to the resulting sauce. I added cold chicken broth with cornstarch to thicken the mixture. I also added fresh leaf spinach while it all simmered. I served it over Jasmine rice cooked in chicken broth.
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4 users found this review helpful

Deb's Scallops Florentine

Reviewed: Apr. 27, 2007
This is one of those recipes that tastes like it comes from a great restaurant! Like others, I used fresh spinach leaves not frozen. I used 1/2 pound each of shrimp and scallops. To further make it "my own", I added a dash each of onion powder and garlic salt in place of the Old Bay seasoning. To cut down on the fat a little, I used half-and-half in place of the heavy cream and Smart Balance in place of the butter. A suggestion - Wondra Flour for sauces blends smoother than regular flour. Another great alteration was adding 3/4 cup chopped artichoke hearts. I also put the seafood in without cooking it first. Cook for 25-30 minutes and it comes out just fine! Fantastic recipe, thanks!
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36 users found this review helpful

Grilled Salmon I

Reviewed: Apr. 24, 2007
Very very good! We are big fish eaters and this one will go into the regular rotation. I added 1/4 tsp onion powder to it. Thanks!
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Marinated Grilled Shrimp

Reviewed: Apr. 19, 2007
I took others' suggestion and used fresh cilantro. Unfortunately it didn't quite live up to the bold flavor I was expecting. Maybe I should have added more salt, pepper, vinegar. Overall very good though. We ate it up happily. Thanks!
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Apr. 17, 2007
Wow!! Excellent recipe. We loved it. Like others, I added paprika and Old Bay seasoning to the sauce. I am not usually a fan of mayonnaise, but I worried for nothing. The sauce was not over-powering, but a great compliment to the fish. My five filets were a little less than 2lbs. so we have a little sauce left over. I am freezing it to serve as a grilled shrimp dipping sauce later this week. Great recipe!
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Orange Baked Acorn Squash

Reviewed: Apr. 17, 2007
I completely enjoyed this recipe. It is an ingenious idea way to get squash past your kid's plate. It worked. I did combine two recipes, however. This one and "Acorn Squash with Apple". So I peeled and sliced the squash and simmered it with apple and the orange sauce. Great job!
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10 users found this review helpful

Acorn Squash with Apple

Reviewed: Apr. 17, 2007
I completely enjoyed this recipe. It is an ingenious idea way to get squash past your kid's plate. It worked. I did combine two recipes, however. This one and "Orange Baked Acorn Squash". Great!
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1 user found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 16, 2007
We all gave this a WOW rating. I only had malt vinegar, and it still worked out great! Thank you!
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0 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Apr. 16, 2007
Very good! We all enjoyed this combination of flavors.
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1 user found this review helpful

Chocolate Chip Banana Bread II

Reviewed: Apr. 13, 2007
Great flavor combinations! The middle sunk in so presentation wasn't so great. I used 2tbl of vanilla, and scaled it down to one loaf. Thanks!
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1 user found this review helpful

Awesome Roast Beef

Reviewed: Apr. 12, 2007
This is a good base for a crock pot roast. I cooked the roast from 8am until 6pm and the meat was done to perfection. I used the condensed mushroom soup with garlic, and condensed beef broth. At 3pm, I added a bag of baby carrots and a lot of mushroom caps (raised the temp on the crock pot). The fresh veggies and the juice from the roast definitely toned down the salt from the condensed soups. It was not salty at all. This is the first time my 6 yr old stepson would eat carrots! I served it with mashed potatoes to which I added 1tsp of minced garlic when mashing. Good recipe!
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4 users found this review helpful

Naan

Reviewed: Apr. 11, 2007
Fantastic! I was worried since I hadn't ever made a yeast bread before, but this turned out lovely. I served it with a lamb Chalau recipe also from this site. I did not use butter, but instead used non-stick spray and a George Foreman grill. During the last kneading, I added a few sprigs of Italian Parsley to each doughball. Baked in, that added flavor, color, and garnish in one step! This is a great recipe to build on and create: peshwari naan, Kashmiri naan, qeema naan, and/or aloo naan. Thank you for this great recipe! I froze the extra dough for a week, added some rosemary and baked in a small loaf for dipping in olive oil. Excellent!
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2 users found this review helpful

Chalau

Reviewed: Apr. 11, 2007
Absolutely wonderful. While I was eating it I said, "This tastes like something I'd order at a restaurant!" The modifications I made were to cut the water to 1/2 cup and add 8 oz. of tomato sauce. I also added a dash of poultry seasoning, two dashes of paprika, cornstarch to thicken, a lot of chopped mushrooms, a handful of snowpeas, and a couple handfuls of fresh Italian parsley. I served it not with rice, but with Indian Naan bread (from a recipe on this site) Wowie! Thank you for this gem.
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1 user found this review helpful

Special Deviled Eggs

Reviewed: Apr. 9, 2007
The best deviled eggs! I made this for our Easter festivities and all 36 were gobbled up. The night before, I combined all the non-egg ingredients so the flavors would really pop! I used green onions for a more subtle onion flavor. On top, I garnished with tiny radish wedges and paprika. Served on a tray with fresh parsley, everyone oohed and ahhed about how professional they looked. It is an easy recipe to do if you use a sandwich bag as a pastry bag. Well done!
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81 users found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Apr. 6, 2007
This is a wonderful recipe! The combination of flavors and textures are so complimentary and its even easy to make. I made it for my in-laws tonight and it got rave reviews from all six of us. I made a few alterations: I added 2 tbl. chopped walnuts, 2 tbl. chopped parsley, and 1 tbl. of melted butter to the stuffing; I sauteed the stuffed breasts in a hot skillet until golden on each side and then baked in the wine/butter sauce in a 9X13 glass pan for 20-30 minutes at 450 degrees. Thank you for the recipe; its lovely.
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117 users found this review helpful

 
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