Aredendra Recipe Reviews (Pg. 2) - Allrecipes.com (10436908)

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Rhubarb Stir Cake

Reviewed: Oct. 6, 2010
This is a nice cake; great sweet and tart notes, although I feel like having a dollop of whipped cream with it is absolutely necessary. A few notes: I used frozen rhubarb and although I drained it, there was still extra liquid in the batter. It was not nearly as thick as others have said and consequently, despite halving the recipe, it required MORE than the 40 minutes cook time. It allowed the sugar on top to make a really nice crust, however. Also, don't be afraid of nutmeg! Cinnamon has become such a catch-all spice and the nutmeg gives some nice, subtle notes.
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Sep. 30, 2010
Even though I had to use dried rosemary, I *really* enjoyed this recipe. The sauce is really tangy and fresh and I was surprised by how much I enjoyed it. Did definitely add cornstarch to thicken, however. Poured extra sauce over quinoa that was served on the side. Yum :)
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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Sep. 30, 2010
A-1 chili as it was--and healthy! Changes include leaving out the veg oil--turkey browns just fine on its own. Added a grated carrot in there for a little extra somethin'. I left this to simmer for two and a half hours on the lowest setting (stirring occasionally) in a large pot as I don't have a slow cooker. Great stuff!
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Chai Concentrate

Reviewed: Sep. 30, 2010
After many, many brews, let me update this with the most recent version of "my" form of this recipe which still uses SKID27's concentrate base. I use 4 cups of water, boil, add 5 tea bags (3 regular, 2 decaf), let boil for a minute or two and then remove. I drop in double the honey, vanilla and then double the called-for spices. I've upped the cinnamon to four half-size sticks, grinding fresh nutmeg into a tea ball with the other loose spices including 8-10 peppercorns. I also just recently added 6 allspice berries and 2-3 medium-size pieces of star anise. I feel the anise really rounds out the whole set of flavors and finished this tea. If I have ginger in the house, I cut off a quarter-inch chunk of that and throw it in too. I find it preferable to use whole spices as much as possible to cut down on the inevitable grit in the bottom of the brew when using ground. This is my final product, I think, and a really good cup of tea.
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Hot Spiked Cider

Reviewed: Sep. 30, 2010
Good stuff! (Note: adjustments listed are for a reduced 2 servings) I couldn't find orange spice tea specifically, so I did have to make a few adjustments. I used a green mandarin orange tea instead and peeled about two inches of orange peel to intensify the orange with the tea. Added about a tbsp of cloves and have a tbsp of allspice berries after the tea had steeped. I reduced the rum slightly due to other reviewer's comments and they were right--still made a plenty strong drink.
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Cheddar Bay Biscuits

Reviewed: Sep. 30, 2010
Amazing with the addition of herbs into the dough. Also doubled the amounts. I should have made smaller dobs of dough onto the pan, though. It was my first time using bisquick this way and the biscuits got way bigger than I anticipated.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 30, 2010
These were awesome--really good for someone who is not huge on spiciness, like me. The cayenne definitely gives it a little something special. I used two cloves of garlic, which was probably a little more than called for, but I love garlic. I'll probably experiment with bacon or crab meat another time. Wonderful as-is, though.
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Broccoli Chicken Braid

Reviewed: Sep. 28, 2010
Giving this five out of five for my version since my husband adored it. I reduced the recipe by half, however I divided that between the two of us and only then did it seem like enough of a supper. I augmented heavily to suit our tastes. It was also slightly altered by the fact my husband mistakenly picked up the multigrain crescent rolls. I was expecting this to be odd but we found the texture surprisingly attractive. Subbed the mayo for a light spread of sour cream over the rolled-out dough and layered ingredients on top. Did chicken, cheddar, broccoli and almonds (put almonds inside). Left out the peppers as we don't like cooked bell peppers. Per another reviewer's comments, chopped broccoli into fairly small pieces so it cooked. Sprinkled perhaps 2 tsp cajun spice mix (on this site) over top. Sprinkled a little extra garlic powder. Chopped approx 1 Tbs of fresh chives overtop. Left off egg white as it seemed like unnecessary extra work. Cooked for almost exactly 15 minutes and divided in two. Delicious!
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Chicken Enchiladas II

Reviewed: Sep. 21, 2010
Thought these were quite good. I just threw in half a jalapeno instead of the chilis which was a little over kill, but still tasty. The filling seemed a little scanty, however. Per other reviewer suggestions, added extra garlic and chili powder to enhance the flavors. Also added a little olive oil when sauteeing the onions as there really wasn't enough butter to keep from burning while they cooked.
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Baked Potato Skins

Reviewed: Sep. 8, 2010
More or less perfect! The only thing I have to wonder is if the Parmesan used in the recipe was the out of a can because real Parmesan made the skins stick to the cookie sheet. I think I would just grate Parmesan and sprinkle it into the shell with the cheddar next time.
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3 users found this review helpful

Hot Spiked Cider

Reviewed: Sep. 8, 2010
Good stuff! (Note: adjustments listed are for a reduced 2 servings) I couldn't find orange spice tea specifically, so I did have to make a few adjustments. I used a green mandarin orange tea instead and peeled about two inches of orange peel to intensify the orange with the tea. Added about a tbsp of cloves and have a tbsp of allspice berries after the tea had steeped. I reduced the rum slightly due to other reviewer's comments and they were right--still made a plenty strong drink.
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Kheer (Rice Pudding)

Reviewed: Sep. 4, 2010
Close enough to perfect I'm happy to give it five stars. The ONLY thing I would change is giving it a little more sugar. It has a very soft sugar taste in its original form and I have a bit of a sweet tooth so that's mostly my issue. I halved this recipe according to what I had left of my coconut milk but kept the cardamom amount the same as the original--as another poster said, I like my cardamom!
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Baked Spiced Chicken

Reviewed: Aug. 25, 2010
I did this one with two boneless, skinless breasts and it was quite good. A little mild on all counts; will be amping up the sugar and the mustard powder next time.
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Elaine's Sweet and Tangy Loose Beef BBQ

Reviewed: Aug. 23, 2010
This was fantastic. I never saw this smokey ketchup other reviewers were talking about, but I just added a bunch of shakes of liquid smoke myself. My only reasons for downgrading this are for one, the servings are way off. I changed it to 7 as I had a much smaller roast (pork roast, in my case). I probably only made about 3 or 4 meals for myself out of it? Secondly, as I'm not a ketchup fan in the first place, I took the advice of others and downgraded the ketchup. (My resized recipe called for 3/4 cup. I only used 1/2 cup; it was still very moist so no worrying about that.) I made everything else as-is except perhaps adding a little more cayenne per my tastes. As with others, I also made this a two-day affair, cooking the first time for 6 or so hours as it was impossible to shred previous to this as others have noted. The fat was easier to remove when cold from the fridge the next day. It was wonderful; I was standing up eating it out of the pot.
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Shrimp Francesca

Reviewed: Aug. 23, 2010
Absolutely delicious; Didn't change a thing aside from eyeballing the amounts in order to make it for one. I would definitely enjoy this over pasta and I'm thinking if you browned chicken in a pan first it would be another delightful addition/substitution.
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Cream Cheese Frosting I

Reviewed: Jul. 21, 2010
Simple and tasty though I, like others, left out the cream. Was already fairly thin once the cheese was warm.
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Savory Garlic Marinated Steaks

Reviewed: Jul. 21, 2010
Both hubby and I thought this was great! I actually halved the marinade as we only had about 3/4 lb of steak total. Still made a ton. I heaped on some extra garlic (despite title, didn't find resulting steak particularly 'garlicky'), Worcestershire, liquid smoke and cayenne per our tastes. Might cut down on the balsamic a little, though I'm glad I made it and set the steaks in the fridge before reading the detractors who found this overly vinegar-y. We had no such issues (husband not a vinegar person to boot), though it was a touch strong. Marinated for approx. 6 hrs turning halfway through.
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Cheesy Leek Strata

Reviewed: Jul. 4, 2010
Very nice. I made two for brunch at a family gathering and it seemed to go over well. I think the egg mixture could use a little more "zing". Maybe with some Worcheshire as someone else suggested. Unfortunately, I couldn't try it at the time as we have a fish allergy in the family. Also subbed more milk for beer as I didn't want that flavor to be distinctive. As to servings, the two I made served fifteen adults and a few children with a little left over after people finished slicing off just "one more bit".
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Tabbouleh II

Reviewed: Jul. 4, 2010
Excellent tabbouleh. Made one small adjustment and chopped up two green onions instead.
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Mama's Asian Chicken and Rice

Reviewed: Jun. 12, 2010
Thought this was very tasty; doubled the saucy and then simmered it down for a while while we waited for rice to finish instead of adding cornstarch. The doubling (done per other reviewer's suggestion) would have left it very saucy if I hadn't reduced it so much and just thickened. The recipe as-is would have been enough for us. Liked the amount of red pepper flakes; just enough to keep it warm on the palate. Also, while I like the taste and texture of pan-fried chicken, I think the amount of cooking may have dried the chicken out a little.
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