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

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Vegetarian Meatloaf

Reviewed: Aug. 5, 2008
This turned out like mush. It never set, even after baking 10 extra minutes. It also was not enough to fill the pan. Otherwise it tastes good.
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18 users found this review helpful

Tempeh Mock Tuna Salad

Reviewed: Feb. 17, 2008
Fantastic! I followed the recipe almost exactly, except used a bit more tempeh and mayo. The taste and texture are convincingly close to the real thing. Perfect for those who like tuna salad but would rather avoid tuna because of mercury, dolphins, overfishing, etc...
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17 users found this review helpful

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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7 users found this review helpful

Roasted Garlic Potato Soup with Smoked Salmon

Reviewed: Feb. 1, 2009
Wow! This was absolutely divine! I am vegetarian, so I used veggie broth instead of chicken, and smoked tofu instead of salmon. In fact, I think it would be equally as delicious without the smoked tofu / salmon. The roasted garlic really gives this its special flavor. By the way, I had to roast the garlic more like 35 or 40 minutes rather than 25.
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6 users found this review helpful

Zulandt's Lentil Casserole

Reviewed: Apr. 8, 2008
I added lots to this recipe: garlic, carrots, celery, a bay leaf, Parmesan cheese, and no-salt seasoning. I also used leftover rice, which it's great for. I ended up needing less water for the lentils; about 4 instead of 6 cups water. Overall it turned out really well!
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6 users found this review helpful

Pasta Broccoli Bake

Reviewed: Jan. 5, 2009
This is basically glorified Mac and Cheese. Not bad, but not so amazing either. I added celery, onion, and carrots to mine, and used fresh garlic. I was not so pleased with the nutmeg flavor, and it was a bit bland. I would try using more spices next time and leave out the nutmeg.
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5 users found this review helpful

Taco Seasoning Mix

Reviewed: Jan. 18, 2009
This is really good taco seasoning! I took the advice of others and halved the salt, and it was still pretty salty but not too bad. I also halved the entire recipe, and it still made enough for several taco nights.
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4 users found this review helpful

Aunt Peg's Chowder

Reviewed: Aug. 5, 2008
Quite good! Doesn't make much (about four bowls). It got much thicker as leftovers, so I used it as pasta sauce, which was delicious.
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4 users found this review helpful

Artichoke and Chickpea Stew

Reviewed: Jan. 12, 2009
This was delicious! I used 2 tomatoes and a can of peeled tomatoes because that's what I had. I also used about 2 tablespoons lemon juice and only 1 1/3 cup broth. It came out with a stew consistency, and I served it over brown rice. It was so quick and easy to make, and my husband and I both found it very tasty. Into the rotation this goes!
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Jan. 19, 2009
The changes I made: I used 1/8 c. sour cream and 1/8 c. mayo. I used 1/2 c. Parmesan rather than Parmesan and Romano. I also used a hand blender to thoroughly chop the spinach, and I mixed the mozarella in with the other cheeses as well as putting a little on top. It came out absolutely delicious! I served it with toasted pita bread which worked well.
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2 users found this review helpful

Friendship Soup Mix in a Jar

Reviewed: Dec. 31, 2008
I took the risk of giving this soup as a gift before trying it myself...based on all the rave reviews I figured I could. I put on the recipe card to use one can tomato sauce and one can tomato chunks. I also used veggie broth instead of beef, and left out the rice, as rice and noodles seemed redundant. I doubled the pasta instead. Well, I finally made it myself, and it was really good! Not as good as fresh soup of course, but better than canned. And so easy! One thing: I got 1 liter (1 quart) jars, and they were too big. I had to stuff tissue paper in the top to make it all fit.
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2 users found this review helpful

Cottage Cheese Salad

Reviewed: Aug. 12, 2008
The recipe as it is would not be four star, but with the following additions it was delicious and very healthy and will go into my regular rotation: basil, garlic powder, radishes, shredded carrot and herb salt. I would also use half the amount of green onions as it's a bit too onion-y.
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2 users found this review helpful

Cheesy Noodle Casserole

Reviewed: May 5, 2008
I changed this recipe a lot! I used real garlic and onions, real cheddar cheese, and added veggies like zucchini, celery and carrots. It turned out great! A nice variation on macaroni and cheese; real comfort food. The way mine turned out would be four stars, but because I altered the original recipe so much, I'm only giving it three stars.
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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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