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

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Seven Layer Tortilla Pie

Reviewed: Jan. 17, 2009
I have made this many times and my husband and I love it! I use dried kidney and black beans and soak and cook them myself. I also add corn, chopped black olives, green onion and chopped jalepenos from a jar to the black bean mixture. I serve it with guacamole and salsa, which we prefer to sour cream. Delicious!
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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

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

Baked Ziti III

Reviewed: May 5, 2008
Followed the recipe exactly, except used veggie meat substitute as I'm vegetarian. It worked out great! Yum!
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0 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

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

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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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

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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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

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

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

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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7 users found this review helpful

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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1 user found this review helpful

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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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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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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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

Cheesy Beans and Rice

Reviewed: May 21, 2011
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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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

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