Parjata Recipe Reviews (Pg. 1) - Allrecipes.com (10583201)

Sugar-Free Peanut Butter Cream Cheese Frosting

Reviewed: Jul. 24, 2011

Okay, I'm shamelessly rating my own recipe five stars. Try it, you'll love it!

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Bob's Bean Salad

Reviewed: Jul. 2, 2011

I used white beans instead of pinto, and added green beans and used twice the amount of Feta. It would also be good with more artichoke hearts!

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My changes: I used some jarred jalepenos and just regular tomatoes. I also added cumin. I don't know if my chili powder (normal, ground cayenne) is super-powered or something, but I halved the amount and it was still extremely spicy! Next time I'm only using 1/2 tsp. I would think 2 tsp. would set someone's mouth really on fire!!! Otherwise a really good, tasty comfort-food recipe :-)

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Jamie's Minestrone

Reviewed: May 16, 2011

The end result is delicious, but only after some modifications. First of all, I used about 35oz (1000g) of canned tomatoes instead of the sauce. I also used frozen spinach (250g), which in the finished soup I found to be kind of odd and out of place, even though it adds more nutritional value. I also used frozen green beans, and veggie stock instead of chicken. I had to use *way* more water than called for. I think altogether it was about 1.5 liters (1.5 quarts), in addition to the broth. I have no idea how only 2 cups water plus the broth would be enough given the quantity of vegetables in the soup. Since I added more water, I also added more basil and oregano. Overall this is a delicious soup. It makes a lot, so I am going to freeze about half of it.

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Spicy Baked Sweet Potato Fries

Reviewed: Feb. 15, 2011

Sweet potato fries are delicious and versatile, but this recipe didn't work for me. I didn't even use the spices recommended here but just the recipe as a starting point. I used olive oil and also oiled the baking sheet. I did bake at the suggested temperature, but still found it took well over 40 minutes on each side, and even then most of the fries turned out soggy. I think cutting them very very evenly is key, and every oven varies so it's good to just keep a close eye on them and adjust as needed. I will definitely experiment more with this though as the fries are delicious as is, or with any variety of spices.

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Baked Kale Chips

Reviewed: Oct. 24, 2009

These have a light, crispy texture....but taste quite bitter (even with all the salt). I would say that these are only for people who really like the taste of kale.

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Bean and Kale Ragu

Reviewed: Oct. 23, 2009

I made some changes: I used only one can of cannellini beans, which seemed like just the right amount. I also used one can of plain peeled tomatoes, and added some red pepper flakes, and I squeezed some fresh lemon juice onto everything just before eating, which was a nice touch. This is an easy recipe to make and quite tasty and healthy.

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Creamy Pumpkin Soup

Reviewed: Sep. 24, 2009

I guess I'm not such a big fan of pumpkin soup, but as far as it goes, this one is pretty good. I used fresh pumpkin from the garden, and since I'm veg I used veggie broth and fried smoked tofu for the bacon. The sour cream really makes it good! I also added way more salt and some ground ginger.

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Ricotta Stuffed Squash

Reviewed: Jul. 12, 2009

We just harvested a few monster zucchini from our garden; this was the perfect way to use them up! I used half ricotta, half cottage cheese, and baked it for a little longer than called for. I also did not steam the zucchini, but rather sliced it in half lengthwise and put it in the microwave a few minutes to cook after scooping out. I used fresh herbs from the garden as well. I recommend draining the frozen spinach and the cheese as well before mixing together. Overall a great recipe for the summer garden!!!!

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D's Famous Salsa

Reviewed: Jul. 1, 2009

This is pretty tasty salsa....but if you prefer it at all chunky, I would recommend either not using the blender at all, or using fresh, chopped tomatoes. With the canned tomatoes and their liquid, then blended (just a little), it was too soupy. I drained it through a sieve (the runoff juice will make delicious bloody mary mix!), and then the consistency was just right. I also used one fresh chili pepper instead of the jarred kind, and added about a tsp of herb salt and a bit more onion, as I found it a bit bland. I think it will taste much better after chilling for a day or so.....

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Italian-Style Swiss Chard

Reviewed: Jun. 11, 2009

I would've given this five stars, but I believe it's written wrong. I am glad I read the reviews first, because 1 Tablespoon would be waaaaay too much salt!!! I used 1/2 tsp in the water and about the same, if not less on the finished product. It turned out great, yum! First time I cooked chard, and I'll definitely make it this way again.

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Garlic Asparagus with Lime

Reviewed: Apr. 19, 2009

This would be a 4.5 if possible; very good but not the absolute best. I agree with other reviewers: use more lime! I used half the juice of one lime and it was just right. I also used the white parts of one bunch of green onions instead of a shallot. If you sautee the asparagus for just five minutes, it comes out rather crisp, which I liked. If you like yours softer, cook it a bit longer.

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Brown Rice, Broccoli, Cheese and Walnut Surprise

Reviewed: Apr. 18, 2009

This recipe as I made it would be 4 stars, but since I changed SO much from the original, I'm giving it 3 stars. I steamed the broccoli and used regular brown rice, cooked in veggie broth. I sauteed the onions and garlic in canola oil and substituted pine nuts for walnuts. I used more cheddar and added Parmesan, and I mixed everything together in a large bowl, put in a small casserole dish, sprinkled more cheese on top, and baked it all. It turned out quite well with these changes.

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Dilly Tomato Soup

Reviewed: Apr. 17, 2009

This recipe's a keeper! If you make it, please note that it only makes two servings, so if you're cooking for a family you'll need to at least double it! I used veggie broth instead of water, and doubled the amount and the soup was still thick. In fact, with the amount of water given you get more of a sauce! I also doubled the garlic and dill. Yum!

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Baked Zucchini Chips

Reviewed: Apr. 12, 2009

I've been making these for a long time now, based on a similar recipe my mom gave me. I add garlic powder and seasoned salt to the breadcrumb mix, and use a whole egg. I also slice the zucchini real thin (they come out crisper that way), and bake them at 270 C for 25 minutes, turn over and bake 5 more mins. They're really tasty dipped in ranch. Beware: they're pretty messy to make!

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Tomato-Cream Sauce for Pasta

Reviewed: Mar. 30, 2009

I did not find this sauce to be anything special. I pureed it with a hand-held blender stick, and added more salt. It was okay but not great. Not sure if I'd make it again.

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Garlic Bread Fantastique

Reviewed: Mar. 30, 2009

This garlic bread is really good, but I am not giving it five stars because it was waaaay too salty! I wish I'd read the reviews first, but as has been said: halve the salt, at least! Otherwise very tasty!

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Ziti Chicken and Broccoli

Reviewed: Mar. 22, 2009

I wish there was a 3.5 rating, that's what I would give this. It was pretty good, but I agree with the other reviews: not enough sauce! Or rather, use less pasta as it made a LOT. I think I'll use about 2/3 the pasta next time. I used more than double the Parmesan, extra cream and a chicken substitute and veggie broth as I'm vegetarian. I also took the suggestion to use a red onion as well. And not in the recipe but essential: dissolve the corn starch in a bit of cold water first!

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Vegetable Pasta Salad

Reviewed: Mar. 22, 2009

This recipe's a keeper. I'm vegetarian so substituted smoked tofu for the ham, but otherwise followed the recipe exactly. By the way, for those wondering just how much broccoli is in two cups: it's about one head. I would also recommend steaming the carrots until tender-crisp. Very tasty!

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Carrot Soup 'a la Louise'

Reviewed: Feb. 20, 2009

I would've rated this a 3, but my husband loved it, so I am giving it a 4. This soup is obviously supposed to be pureed, but I think the person submitting it forgot to put that in the recipe.....in the picture it is pureed, and I cannot imagine it otherwise. I also used veggie broth and real butter, which added a nice flavor. I added extra dill and a few drops of tobasco, but I still found it a bit boring and bland.

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