1inAmelian Recipe Reviews (Pg. 1) - Allrecipes.com (10401000)

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Pumpkin Coconut Milk Soup

Reviewed: Jan. 20, 2013
I didn't have any boullion so I added more cinnamon, clove and nutmeg (in lieu of pumpkin spice) to add depth. For a side soup it's good. I used a large onion, finely chopped and pureed it with an emmersion blender when I added the water for a creamier texture. I used more water than called for to thin the soup out. As suggested, once I added salt and pepper I like it! Made about 3/4ths of a gallon. I'll be taking it with my lunch to work. I think the addition of a chicken or vegetable broth would have added lots of depth however I do like it. The spicy kick works for me! Oh I added a bit less of the chili powder for my taste. Thanks for sharing. I had some coconut milk and needed to do something with the frozen pureed pumpkin I'd made from my Halloween pumpkins. Utilized both at the same time!
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3 users found this review helpful

Miso Salad Dressing

Reviewed: Jul. 13, 2012
I made this almost as directed. Like a few others I added a clove of garlic and fresh ginger (a nub about the size of a garlic clove). Used Rice Wine Vinegar instead of white. It tastes exactly like what I get on a side salad at a Japanese restaurant. Quite tasty. A little packs a big punch. I'll be making this again too!
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5 users found this review helpful

Carrot Apple Salad

Reviewed: Jul. 2, 2012
I made some spicy jerk chicken and needed a cooling side dish. I had most all of the ingredients on hand so I gave it a try. My changes were minor. Used fresh pineapple, 1 large apple, skipped the raisins (didn't have any) and added a bit of vanilla extract to plain yogurt (in lieu of two different yogurts). Also used only 2 Tbsp of regular mayo instead of reduced fat. It was good. Not jaw dropping good but good! I'll make it again and add some nuts as it needed a crunch element. Not overly sweet but sweet enough. It paired extremely well with the jerk chicken. This is a keeper. Thanks Kim!
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Roasted Red Pepper Tapenade

Reviewed: Jun. 6, 2012
I roasted the peppers myself and didn't have any cilantro on hand and forgot to add the lemon juice but other than that, I followed the recipe as directed. It rocks! I can still add the lemon juice and will buy some cilantro tomorrow, but I have to say....it's so good already I'm tempted not too. I will so I can see if it could possibly get any better. I made 2 1/2 times the recipe so I could freeze some and use up all the peppers I roasted. I will definitely make another time. Thanks for the recipe, it's a KEEPER!
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1 user found this review helpful

Sweet and Spicy Swiss Chard

Reviewed: Mar. 2, 2012
This was my first time cooking Swiss Chard. I followed the recipe exactly with the exception of mincing the ginger. I served it over Quinoa with roasted and diced red & yellow peppers (had them left over from a previous meal. We both liked it very much! I will definitely make this again. We've been adding more and varied greens to our diet and is a keeper! Thanks for an inventive and taste new dish.
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1 user found this review helpful

Spicy Party Pretzels

Reviewed: Jan. 2, 2012
3/4 cup of oil is plenty and use granulated garlic instead of the garlic salt. Bake at 250 for 1/2 an hour and I guarantee, you can't eat just 20! I found if you put it all in a bag and turn as needed, after a day or two, they will be completely dry. No baking needed! This is great when you don't want to head the oven or want to get things done in advance of needing them. I served a triple batch of these at a party and they were gone in minutes! Thanks for such a super easy, yet delicious recipe!
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2 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: May 25, 2011
I made this tonight for dinner. It was so easy and my husband loved it! I added some red pepper flakes (if hubby isn't sweating profusely, it's not spicy enough) and it worked. With or without the heat, this dish is a winner!
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3 users found this review helpful

Oven Barbecued Beef Brisket I

Reviewed: Aug. 31, 2010
I made brisket for the very first time a few weeks ago using this recipe with own barbeque sauce. It was fantastic! So simple and yet so flavorful! I just bought another brisket so I can make it again. Made pulled beef sandwiches with some of the leftovers for my husband's lunch the next day. He was in heaven! Thanks for sharing this one..it's a winner!!
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11 users found this review helpful

Watermelon Salsa

Reviewed: Aug. 3, 2010
This was super simple to make and delicious! I used jalepeno peppers for more spice. I started eating it before the hour marinating time was up and it was already good! Fed it to my hubby who thought it was tomotoe until he had his first bite. He loved it! I'll be making it again and again. Thanks for sharing!!
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7 users found this review helpful

Cocktail Meatballs

Reviewed: Nov. 29, 2009
I made these for a party last night. They were very easy to make and were well received. Without the sauce the meatballs are bland, so keep in mind, the sauce is everything. Or simply add some spice to the balls for use in another dish.
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1 user found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 27, 2009
This was so easy and freed up my precious oven space. Be sure to grease or butter the inside of your crockpot first. My crockpot has 4 settings, 4, 6, 8 & 10 hours. I used the 4 hour but only needed about 3. Still came out really good with a crispy bottom. This will become a regular method from now on! Thanks for sharing Gayle!!
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2 users found this review helpful

Elegant Mushroom Soup

Reviewed: Oct. 14, 2009
This is cooling on the stove right now for dinner tonight. I used 1/2 brown & white button mushrooms, non-fat milk and chicken stock I had left over from Monday's dinner. I've yet to add any cream. It's already very tasty! I may omit the cream as it won't be lacking in flavor at all. TIP: I processed the onion & mushrooms instead of chopping. Makes the soup creamier and prepping a breeze. Thanks Marjorie for a simply delicious, yet elegant soup. I'd serve it casually or formally in a heartbeat.
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5 users found this review helpful

Zucchini Quiche

Reviewed: Aug. 6, 2009
Super easy recipe. I made a double batch and used rectangular pans instead of rounds. Used cheddar instead of parmesan and threw in a good helping of red pepper flakes. My husband LOVED it! Used it as a "bread" served w/chichen & veggie soup from the crockpot. Will definately make this again.
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4 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Feb. 15, 2009
I made these and paired them with a sauvignon blanc. Simply perfect! I followed the recipe with only one minor exception. I used the recipe for 2 lbs of schrimp but actually used only 1 lb. There was a little marinade left over, but not enough to matter. This is a keeper and will become a staple in my bag of food tricks.
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4 users found this review helpful

Chicken and Corn Chili

Reviewed: Feb. 2, 2009
I've made this twice, both with delicious results. Once I made it in the crockpot in only 4 hours....still great! I've used frozen corn instead of fresh...still great! I've used black beans instead of pinto...still great! I chunked the chicken at the beginning and, you guessed it..still great!
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2 users found this review helpful

Teriyaki Pork Tenderloin

Reviewed: Jan. 17, 2009
This recipe is as easy as they come. I used regular soy sauce and only marinated the pork for a couple of hours and it was delicious. I can only imagine how amazing an overnight soak would taste. I served it with roasted brocolli and carrots. My husband LOVED it! Thanks for sharing!
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Sugar Spiced Almonds

Reviewed: Dec. 18, 2008
My first attempt at this recipe, I doubled the yeild size to four cups. I have since joined the "S/S Almond Eaters Annonymous" as I am now addicted to them! Super simple to make and downright delishious. After making them, you can freeze them for enjoyment anytime, just let them come to room temperature. Thanks for the recipe, it's definately a keeper!
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2 users found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 31, 2008
Not only were these tasty cookies but are so appropriate to the holiday. I followed the cookie recipe exactly. I might have made my fingers smaller as I had way more than 60 cookies. Closer to 100, but no complaints! For the nails, I used whole almonds dipped in strawberry jam and inserted them before baking. The almonds had a nice toasted flavor. I will make these again next year and use the same recipe for other cookies. Thanks for sharing!!
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Pumpkin Chip Cupcakes

Reviewed: Sep. 26, 2008
Preparing to make this recipe I realized I bought pumpkin pie puree instead of plain pumpkin. So I omitted the spices and used all purpose flour. Fearing the mixture would stick to the paper cups, I sprayed them with Pam. The cupcakes came out great. Not too sweet. The icing added all the sweetness needed. I'll be making these again. Thanks for a good recipe.
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15 users found this review helpful

Wine Fondue

Reviewed: Jun. 9, 2008
I had a wine fondue party and used this broth with chicken, scallops, filet and schrimp. I will definately do this one again. I also used some sauces for dipping, but you could skip them if you like subtle flavors. I also used a chardonnay wine (2 buck chuck) which worked great!
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4 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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