collegechef08 Recipe Reviews (Pg. 16) - Allrecipes.com (10493024)

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Mustard Oil Dressing

Reviewed: May 4, 2011
Light and delicious, with just the right amount of tangy flavor. The only changes I made were: 1) I used olive oil only (ran out of vegetable oil), 2) I used garlic powder rather than garlic salt. A really great dressing, and very easy to make. Thanks for the recipe :)
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1 user found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: May 3, 2011
Absolutely delicious! The only change I made was to use 1/2 peanut oil and 1/2 sesame oil. I love the flavors and the longer it sits, the better it tastes. Next time, I'll leave out the salt and black pepper, I don't think it added anything to the dish and soy sauce makes the dressing salty enough for our tastes. Thanks for the recipe!
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1 user found this review helpful

Cheesecake Cookie Cups

Reviewed: May 2, 2011
I really love how easy these are to make. The only change I made was to use raspberry filling rather than cherry (it was all I had on hand). When you want that cheesecake flavor but don't want to go through all the trouble of making a whole cheesecake, these are a fantastic substitute. Thanks for the recipe!
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0 users found this review helpful

Raspberry Balsamic Dressing

Reviewed: Apr. 16, 2011
Delicious! I did need to add a bit more of the raspberry preserves, but other than that I followed the recipe and enjoyed it over a salad of mixed greens, strawberries, pecans, and feta cheese. Thanks for the recipe :)
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2 users found this review helpful

Roasted Chickpeas

Reviewed: Apr. 12, 2011
This makes for a delicious AND healthy snack; the only change I made was to cut back the oil to 1 tbsp. doing that also seemed to help make the chickpeas crunchy. I'm definitely going to make these often. thanks for the recipe!
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1 user found this review helpful

Home-Fried Potatoes

Reviewed: Apr. 8, 2011
A great basic recipe. There's really no need to boil the potatoes, I just softened them up in the microwave. What I really like about this recipe is the fact that you get potatoes that are crispy on the outside and soft and creamy on the inside. Sure this doesn't have much going on in the way of spices, but those of us who want to play around with different spices and flavors can do so easily. I added garlic (can't have potatoes w/o that stuff) and some cheese melted over the top. Thanks for the recipe!
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4 users found this review helpful

Tasty Tortellinis

Reviewed: Mar. 31, 2011
I made this as a pasta salad and thought it had a very nice flavor. I left out olives (don't like them) and replaced them with cherry tomatoes. I also cut back on the oil (to about 1/2 cup) b/c I knew 3/4 cup would be too much for me. I also only used 1 tbsp. of mustard since I didn't want that flavor to be overpowering the vinegar and garlic. The only reason I am giving this four stars is because I did have to make changes to it to suit my tastes, but I did really enjoy it. Thanks for the recipe, Nancy :)
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3 users found this review helpful

Mexican Bean Pie

Reviewed: Mar. 30, 2011
This is a good idea for a filling meal, but it is pretty bland. I recommend increasing the spices and adding some salsa right into the bean mixture. Doing those two things do help the flavor, but the submitted recipe is just too bland for me. Thanks for sharing, though :)
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4 users found this review helpful

Herbed Greek Roasted Potatoes with Feta Cheese

Reviewed: Mar. 30, 2011
I absolutely loved the flavors in this recipe! The lemon flavor was present but not overpowering, the mint adds some freshness and the feta cheese just pulls everything together and, when sprinkled over the hot potatoes, becomes creamy and still tangy. This is absolutely five star-worthy, just as written. Thanks for sharing :)
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1 user found this review helpful

Tahini Salad

Reviewed: Mar. 29, 2011
I like the combination of flavors, but the tahini "dressing" really is too think to be a dressing (it's more like a paste). I was frustrated by the tahini dressing when I made this, but I liked the flavor in it so I did what another reviewer suggested and added yogurt hoping that would help with the consistency. For my single portion I added 3/4 tbsp. of low fat yogurt and that really helped. This has nice flavors so it's definitely worth a try and I ended up enjoying the whole salad very much. Thanks for the recipe!
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 27, 2011
These are AMAZING chocolate chip cookies, and they really are so soft. The reason I can't give this five stars is because I had to make a few changes to the submitted recipe. First, I increased the amount of vanilla (I made half the recipe so I used 1 tbsp of vanilla). I also needed to add salt (I used about 1/4 tsp.). Those two changes really do make the cookies five-star worthy. I would absolutely make these again and I would make them often. I've tried the "Big Best Chewy Chocolate Chip Cookies" from this site as well and those are wonderful but they are quite large and heavy. These are just right for most occasions so I'll probably go back and forth between the two recipes depending on the occasion and my mood. Okay, I'm done with my aimless rambling, I think I'll go have another cookie :)
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3 users found this review helpful

Orange Vinaigrette

Reviewed: Mar. 27, 2011
This has a great flavor, but the fact that the recipe has no oil means it doesn't stick to the veggies very well and everything just settles to the bottom. I made the recipe just as written, but after a few bites I added some oil (about 1 1/2 tsp. for my portion of salad) and that helped. I really liked the flavors in this one and I'll be making it again for sure. Thanks for the recipe!
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1 user found this review helpful

Double Nickel Dressing

Reviewed: Mar. 26, 2011
This is a good dressing once you cut back on the sugar. I cut the amount of sugar in half and it was a nice balance of hot and sweet. As written, it was just too sweet for me but that one change made the difference. Thanks for sharing, Anna :)
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0 users found this review helpful

Garbanzo Tomato Pasta Soup

Reviewed: Mar. 23, 2011
This is a very easy soup to make, but the recipe as written doesn't have much flavor to it so I'd recommend doubling the spices and then let it simmer for a while to let the flavors develop properly. Once you do that the soup is very tasty and good for you. Thanks for sharing your recipe, Joy :)
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5 users found this review helpful

Antipasto Salad

Reviewed: Mar. 18, 2011
This is has some nice flavors but I found it to be a bit too oily for my tastes, so I'll cut back on that and use olive oil rather than vegetable oil for more flavor. I'm vegetarian so I left out the pepperoni but I had some roasted red peppers that I wanted to use up so I added those. The flavors in the salad are good and they get better with time, just cut back on the oil and switch to a good quality olive oil rather than vegetable oil. Thanks for sharing :)
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15 users found this review helpful

Lebanese Lemon Salad Dressing

Reviewed: Mar. 18, 2011
A bit too tart for me, but still very good. Next time I'll just cut back on the lemon a bit. All in all a very easy dressing with common ingredients. Thanks for sharing!
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1 user found this review helpful

Mustard Mashed Potatoes

Reviewed: Mar. 17, 2011
delicious just as written; the only change I made was using white potatoes rather than red and i don't think that really affected anything. Thanks for the recipe!
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12 users found this review helpful

Thai Peanut Dressing

Reviewed: Mar. 17, 2011
Followed the recipe exactly, but made enough for just 1 person since I live alone. wouldn't change a thing about this dressing, it is five stars as is. Adding some fresh ginger and a dash of siracha sauce takes it to another level. Thanks for the recipe!
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4 users found this review helpful

Maple-Balsamic Vinaigrette

Reviewed: Mar. 17, 2011
This is fantastic poured over a salad of mixed greens, cranberries, walnuts, and feta cheese. I used 100% pure maple syrup and used a whisk rather than a blender (one less thing to clean). Thank you for the recipe :)
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3 users found this review helpful

Pistachio Cake III

Reviewed: Mar. 14, 2011
This cake has a great flavor and it's easily to change things up by using other flavors of pudding and other types of cake mix. I thought the pistachio flavor was just fine, not too strong but just enough to be noticeable. The only change I made to the recipe was to leave out the green food coloring. If you're making this for a St. Patrick's day celebration it would be a good idea to add a few drops b/c without it you get a yellow-green color that doesn't quite "pop". Thanks for the recipe!
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1 user found this review helpful

Displaying results 301-320 (of 526) reviews
 
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