Alane Recipe Reviews (Pg. 1) - Allrecipes.com (10333469)

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Butternut Squash Soup II

Reviewed: Sep. 12, 2007
Wonderful! I've made this twice now, making a lot of the changes suggested in the other reviews. Both times, I baked the squash first, just putting the whole thing in the oven at 375 for about an hour. The skin just peels itself off! Very easy. I also left out the celery both times. The first time, I replaced the potatoes with sweet potatoes and added some garlic and a pinch of curry powder. It was absolutely delicious and very hearty served with a big dollop of sour cream (the sour cream is a MUST). The second time, I made it just with butternut squash (no carrots, no potatoes) and it was even better. I added some cayenne powder for heat and a little nutmeg. I mixed the sour cream right into the soup this time - I'll definitely make this again.
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1930 users found this review helpful

Horseradish Mustard Dip

Reviewed: Jul. 19, 2007
Yum, this was great! I made it to serve with some parmesan-crusted sweet potato fries. I used wasabi instead of horseradish. It had a good flavor and a good kick that would go well a number of things.
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2 users found this review helpful

Parmesan Asparagus

Reviewed: Jul. 19, 2007
This was great - simple and yummy.
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2 users found this review helpful

Grilled Rosemary Shrimp Skewers with Sea Salt

Reviewed: Sep. 2, 2007
These make for a wonderful presentation with 1-2 shrimp per skewer - perfect for appetizers at a party. As part of a meal, I lay the rosemary skewers over a bed of seasoned rice or barley (love it with the barley bake - recipe on this site). The rosemary imparts a surprisingly strong flavor! I couldn't taste the thyme and am not sure if marinating the shrimp beforehand really gives it much additional flavor - next time I'll probably skip this step.
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2 users found this review helpful

Thai Shrimp Burgers

Reviewed: Sep. 18, 2007
I can't say enough about how fantastic these are! Brilliant! I used my Kitchenaid meat grinder to grind all of the shrimp, which made it very painless. I used a bit more cilantro than called for, and added a little light mayonnaise to the slaw rather than oil to make it "creamier". I served it with fresh pita bread from a recipe on this site - so easy. I was worried about the burger falling apart so I added some extra breadcrumbs, but it actually stayed together really well, and the whole concoction just tasted so fresh and wonderful. We re-heated two of them to eat the next day, and it tasted just as good as the day before. I can't wait to make these again!
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20 users found this review helpful

Fancy Chicken Salad

Reviewed: Oct. 17, 2007
This was really yummy! Because some reviewers had found it bland, I first marinated the chicken in a Mediterranean-style marinade (I thought that would pair well with the feta and red peppers) containing oil, lemon juice, lots of garlic, red wine vinegar, oregano. After that, I cubed the chicken and sauteed it, and threw in some chopped onions and the red peppers at the very end. This was a personal preference - I don't really like crunchy veggies in my chicken salads. Other than that, I followed the recipe and it turned out really well. I'll definitely use the recipe again - thanks!
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6 users found this review helpful

Green Chutney

Reviewed: Oct. 17, 2007
This was great - who knew making this stuff was so easy??
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3 users found this review helpful

Sweet Tamarind Chutney

Reviewed: Oct. 17, 2007
Wow, this was the best tamarind chutney ever!! Though not as easy as cilantro chutney, it's well worth it. I used olive oil instead of canola (it's what I had), and I made sure to heat the spices in the oil for long enough to really smell all of those spices. If you add the water too soon, you'll lose some of the flavor. I used onion powder in place of the asofe...(spice I can't even spell). Like some of the other reviews mentioned, I couldn't get the sauce thick enough without a little cornstarch. I actually simmered it for about an hour to reduce it, but still ended up adding a little cornstarch (teaspoon dissolved in hot water?), which made it a perfect consistency. Seriously, you can't buy stuff this good.
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31 users found this review helpful

Roasted Chickpeas

Reviewed: Sep. 18, 2007
What a great idea for a crunchy snack! These came out really great. I know some others have had problems getting them crunchy but mine really came out perfectly. If they're soft in the middle, you need to roast them about another 10 minutes (based on mine). I started with 20' on 350 and then went another 15' or so on 450 to get them nice and crunchy - they roast up and get small and nutty. They didn't burn at all. I used about 1TB oil and about a TB of curry powder and a few dashes of cayenne.
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372 users found this review helpful

Beef Samosas

Reviewed: Oct. 17, 2007
These were good, but not out of this world, I can stop ordering take out from the local curry house good. Maybe because I used ground lamb instead of ground beef? I doubt it. I think it just lacked enough of each of the spices to keep it interesting. Next time I would increase the amount of cumin, and maybe add in some cayenne pepper? Even so, overall they were still tasty; I fried them up in eggroll wrappers and my husband raved.
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3 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Jul. 19, 2007
Pretty good. I thought the sauce was a little bland. Next time I will decrease the lemon and add some sage or something else to bring out more flavor.
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1 user found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Oct. 17, 2007
Not as flavorful as I expected, even with more cilantro than called for. Maybe I'll marinate the chicken for more flavor next time?
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2 users found this review helpful

Chicken Caesar Pasta

Reviewed: Jul. 29, 2007
The basic pasta salad was good, but I think lettuce and pasta just don't belong in the same dish (i.e. either make a lettuce salad or a pasta salad, but don't try to combine the two). It just didn't taste right. This wasn't awful, but I won't make this again.
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1 user found this review helpful

 
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