CS22 Recipe Reviews (Pg. 1) - Allrecipes.com (10422626)

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Carrot Rice Nut Burger

Reviewed: Sep. 17, 2014
I only made 1/4th of a recipe, but otherwise made these exactly per the recipe, using somewhere between 1/2 and 3/4 tsp salt. Tasting the mixture, I thought it really needed something more (hence the 4-star rating for the recipe as-is). I added about 1/4 tsp ground cumin, and thought it was much better. I'd definitely suggest adding whatever herbs or spices you like to add a bit more flavor. With the extra seasoning, my husband loved it and said it was one of the best veggie burgers he's eaten. Putting the fresh, hot rice in the food processor turns it into a sticky paste which is what holds the mixture together. The patties still looked pretty soft, though, so I pan-fried them instead of grilling them. I don't know if it would work as well if you used previously-cooked rice. I think the total time listed (2 1/2 hours) is way wrong. Most of the prep work can be done while the rice is cooking, so it should really only take the time to cook the rice plus another 20-30 minutes for the final prep and cooking - so less than 1 1/2 hours total.
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Nut Burgers (Vegetarian)

Reviewed: May 23, 2014
First of all, I'd say this definitely serves 3-4, not just 2. I made it into 3 patties, and the burgers were still huge. I first tried chopping everything by hand and smashing the chickpeas with a fork, but the mixture didn't hold together - it was way too dry and crumbly. So I transferred it to a food processor, which did the trick, and the patties held together. Definitely use a food processor or blender! It actually did taste kind of meaty, but I think I'd prefer different seasoning. I'll probably try making it again, but I'll divide it into 4 patties, and experiment with spices - maybe Italian seasoning, or southwest seasonings.
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German Apple Pancake

Reviewed: Dec. 11, 2013
Sorry, but this wasn't to my taste at all. The texture and flavor were more like a souffle or omelet than a pancake. By itself that would be OK (I like souffles), but I didn't think it went well with all of the sugar and apples. I was surprised to see how little flour there was for the number of eggs. Also, even though I like nutmeg, I thought the nutmeg flavor was overpowering - I suggest cutting back on it (you can always sprinkle more on top when it's done if you want). I won't make this again - next time I'll try the recipe from America's Test Kitchen, which uses half the eggs for the same amount of flour.
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Brilliant Sauteed Broccoli

Reviewed: Jul. 22, 2012
Very good. Does not taste sweet at all - the sugar just adds a little depth to the flavor.
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Fresh Southern Peach Cobbler

Reviewed: Jul. 21, 2012
Excellent! After trying many recipes, I think this is my favorite. I made it exactly according to the recipe other than using only about half of the amount of the cinnamon/sugar sprinkled on top. For my own taste, I would probably cut down a little on the sugar next time, as my husband and I both prefer our desserts a little less sweet than most people. I would probably also use more cornstarch, since it came out pretty liquidy. (But my peaches were a bit overripe and very juicy.) A lot of people have commented that there isn't enough topping. The recipe calls for a 2-quart baking dish - that's an 8x8" pan. It sounds like a lot of the people are using 9x13 pans - that has nearly twice the surface size, so of course the topping isn't enough for that size pan. In an 8x8 pan, the topping was enough to just cover the top completely. With more batter in that size pan, the topping might not cook all the way through. But with that said, I do agree that the amount of peaches was a bit much for that size pan and the amount of topping. I'd probably only use 6 peaches next time, for the same size pan. For a 9x13 pan, I'd probably increase the peach mixture by half, and double the topping.
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Saskatoon Pie

Reviewed: Jul. 11, 2011
Wow! What really surprised me was the intense almond flavor (from the seeds, I guess). I have a serviceberry tree, but I've only eaten the berries fresh or put them in muffins and scones before. Maybe it was the berries I used, since they were very ripe and the seeds were a bit large, but the pie tasted like some sort of almond torte rather than like fruit. That's not a complaint - it was very good, just unexpected. If I hadn't made it myself, I'd probably wonder if the crust was made from almonds, or if there was a layer of marzipan under the filling. I made the filling exactly as written, and It was thick enough to hold together nicely. I see no reason to add any additional thickener unless perhaps you don't pre-cook the berries. Instead of a 2-crust pie, I made it like I make my Concord grape pie -- a single crust, with a flour/sugar/butter crumb topping.
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Summer Pasta with Basil, Tomatoes and Cheese

Reviewed: Sep. 18, 2009
Delicious! Didn't use the mint because I didn't have any, but it was still great.
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Apple Squares

Reviewed: Sep. 18, 2009
I was looking for a recipe that would only take one or two apples, and didn't make a large amount, so this seemed promising, especially since we love apple cake. But we thought it was WAY too sweet with the sugar/cinnamon mixture on top. It might be OK if that were left off entirely, or if you only use a light sprinkle of it.
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Stuffed Eggplant with Shrimp and Basil

Reviewed: Sep. 17, 2009
I made this exactly according to the recipe, and was very disappointed. It wasn't bad, but it just tasted like Italian bread crumbs. I couldn't taste the shrimp, basil, or eggplant. Even my husband, who likes bland food, thought it was very blah. I see in hindsight that most of the people who gave this a 5-star review used far less breadcrumbs, and usually added more shrimp and/or more veggies such as bell peppers or mushrooms. I wouldn't make it again without serious modifications, but then it wouldn't be "this" recipe, it would be a different recipe.
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Easy Batter Fruit Cobbler

Reviewed: Jun. 17, 2008
Very good, and very easy. I followed the recipe exactly, using fresh raspberries plus a handful of fresh blackberries. (I might have had slightly more than 2 cups overall.) This is a cake-type topping rather than a biscuit-type topping. I did notice that the texture was slightly sticky (maybe from the sugar on top getting caramelized?), and I guess that's what some reviewers mean by "gummy", but I didn't mind it at all. I personally prefer a biscuit-like topping, but this was good and easy and my husband loved it, so I'm sure I'll make it again.
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Baked Scallops

Reviewed: Jun. 1, 2008
I didn't care for this at all. I followed the recipe exactly other than only using the garlic powder, instead of both garlic powder and fresh garlic. Even so, all I could taste was the paprika and garlic. It totally overwhelmed the flavor of the scallops. My husband liked it, though, so at least it didn't go to waste.
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