paslea1987 Recipe Reviews (Pg. 2) - Allrecipes.com (10607053)

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Seafood Wine Sauce

Reviewed: Mar. 20, 2011
As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sauce and the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass, tilapia and even shrimp. Thanks for sharing. Will use this recipe again.
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Wonderful Fried Fish Tacos

Reviewed: Mar. 16, 2011
I used tilapia fillets for my fish tacos. I didn't have any dark beer on hand so I used lite beer. Also, I dressed my cabbage up a bit with mayo, lime and some chopped onion. The fish fillets came out nice and crispy. Next time I might add cayenne pepper to the batter for the adults that like it spicy. Thanks for sharing !
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23 users found this review helpful
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Ricotta Gnocchi

Reviewed: Mar. 16, 2011
Very nice recipe. I did not make the sauce portion of this recipe. Just the gnocchi. I followed the direction of draining the ricotta in a strainer but after about 30 minutes there wasn't much liquid that came out so I'm not sure that this step is completely necessary. I used skim milk ricotta to cut back on fat and it didn't affect the flavor at all. I say cut back on calories & fat when you can ! Very easy recipe to follow. Much easier than potato gnocchi. Will try again. Thanks.
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5 users found this review helpful
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Bolognese Sauce with Meat

Reviewed: Mar. 16, 2011
I didn't have any prosciutto so I left that out. I also added some red wine to add depth to the sauce. Left out the butter completely. Simmered on the stove on low heat for a long time. I think this is what really brings the flavors out and add intense flavor to the sauce. I used fresh parsley to top at the end. Very good.
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13 users found this review helpful
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Filet Mignons With Pepper Cream Sauce

Reviewed: Mar. 16, 2011
Very nice recipe. I did not use heavy cream. I'm sure that would have made it outstanding. But for health reasons I used fat free half and half. I also did a blend of butter with a little bit of olive oil. Flavors were very nice. Simple yet elegant.
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3 users found this review helpful
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Channa Masala (Chickpea Curry)

Reviewed: Mar. 16, 2011
Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing !
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Great Garlic Bread

Reviewed: Mar. 7, 2011
I sauteed minced garlic cloves in butter and used fresh parsley. I also had some asiago cheese to use up so I substituted that instead of the mozzarella. I highly recommend using real garlic as oppose to the powder. I think it makes a huge difference. Also, I always use fresh herbs as often as I can. It really does make a difference in the final taste and presentation of a dish. Thanks for sharing !
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7 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 7, 2011
Very good recipe. I did alter it based on what I had on hand. I marinated my chicken breasts overnight as I think that really helps to bring the flavors forward. So don't skip that step. I used lite coconut milk in place of the heavy cream and I did not use a jalapeno pepper since I was making this for children as well. I did add cayenne pepper individually to the adult dishes. I also skipped ALL the spices and just used garam masala. I made some basmati rice and used a little of garam masal & chicken broth to cook that. I used a 28 oz can of tomato sauce and 14 oz can of the coconut milk. I also toasted some sliced almonds and ground them up and added them to the sauce and used them for garnish as well. This was delicious. I will definately be making this again. P.S. Use greek yogurt. It's thicker and more suitable for this recipe ! And don't forget to marinate OverNight ! Thanks.
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French Onion Soup Gratinee

Reviewed: Jan. 26, 2011
This is the best French onion soup I have ever tasted. I love french onion soup and order it often whenever we go out. There is a restaurant by us that makes a phenomenal one and this one beats it. It did take me a long time for the onions to carmelize but be patient. It does happen. This is key to the success of the soup. You need to add the salt at the beginning but I did not add additional salt at the end b/c I knew there was going be salt in the cheese. It turned out perfectly. I don't have oven proof crocks. So I sliced the bread and toasted it with a slice of swiss. Once that was toasted for a bit I then added the grated asiago on top. Toasted (in the oven) for a bit more. Ladled the soup into bowls. Added a pinch of asiago cheese and then toppped with the toasted cheese slices. It worked out great. I completely forgot about the paprkia though ! Didn't make an ounce of difference. Will absolutely be making this over and over again. This is a great soup for a cold winter day. I would also suggest making large batches of this when you need to feed alot of people. It's very satisfying and filling. Comfort food at it's finest ! ~Changes to recipe~ I used low sodium beef broth and low sodium chicken broth~ Simply for health reasons. Thanks Again !!!
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Roast Salmon With Balsamic Vinegar

Reviewed: Jan. 26, 2011
This is a very good marinade. I wound up marinating for more than 30 minutes. I did use fresh Rosemary. I prefer to use fresh herbs because it elevates the dish to a whole new level. I would use this marinade on other fish. I would even suggest using this for a pork loin or pork chops. I think the flavors would go really well with that type of protein. I served this on a bed of parmesan polenta and topped it with a polenta cake. I reserved some of the marinade to drizzle over the fish. The marinade I reserved was put aside before I added the fish. As to not contaminate it. I highly recommend reserving some on the side. It's really delicious. I did DOUBLE the recipe knowing I was going to reserve some to drizzle. Thanks for sharing.
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20 users found this review helpful
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Garlic Croutons

Reviewed: Dec. 4, 2010
I used butter substitute and added some grated parmesan cheese and red pepper flakes to this. Very good.
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4 users found this review helpful
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Butternut and Apple Harvest Soup

Reviewed: Dec. 4, 2010
Love this soup. I've made it several times in the last few weeks. I used canned pumpkin in place of the squash to save on some time. I also never ever have leeks on hand so I used regular onions. Used butter substitute and fat free half and half. No need for the extra fat. This soup does not need it. I've also given it a few shakes of sage,thyme,rosemary and black pepper in addition to the nutmeg. Awesome soup. Just made it again tonight and added about 1 tspn of chopped fresh ginger just to give it some kick. It was super. Topped it with fat free sour cream and some homemade croutons (recipe from this site) Thanks for sharing !
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Out of the Hat Rice

Reviewed: Dec. 2, 2010
This is a very good side if you want the protein you are making to really shine. It's a nice mild flavored rice. Even with the addition of the green onions the rice is not overpowering, which is exactly what I was looking for. I used brown rice instead of the basmati because I didn't have any basmati rice and I wanted to make it a litttle healthier. I also used a combo of butter alternative and olive oil. Again, to make the rice a little healthier. The spinach is not really needed since it's just for presentation purposes but the color does give it a nice contrast. Thanks.
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Mushroom Saute

Reviewed: Dec. 2, 2010
I have a taste aversion to nutmeg but I went against my better judgement and used it anyway. This was awesome. The nutmeg and tarragon combo really brought these mushrooms to a whole new level. I did add a splash of white wine as someone else suggested and it was superb. Served this with the Dijon Tarragon Chicken recipe from this site. Nice side dish and it complimented the main course nicely.
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7 users found this review helpful
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Carol's Chicken Chili

Reviewed: Dec. 2, 2010
I added a can of petite diced tomatoes and some white hominy to this. This is a nice comforting chili to eat on a cold fall day. I've also used leftover chicken from a rotisserie store bought chicken to speed up the prep time. Thanks Carol
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Amazing Italian Lemon Butter Chicken

Reviewed: Jun. 28, 2009
This seems to be about 3 different dishes all rolled into one. And not in a good way. There are too many flavors going on. All the flavors seperately are good , but ALL mixed together, it's a miss. I think the chicken and artichokes would be great with the lemon butter sauce. Or the chicken, mushrooms and lemon butter sauce. The bacon was compleltely lost here. And in lost I mean it just did not belong. IT overpowered the delicate flavors of the artichokes. Then you add another salty dimension with capers. I followed the advice of others and made the lemon butter sauce at the end so it wouldn't seperate. It didn't but this dish is a heart attack on a plate and it's not worth it. Sorry.
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Patti's Mussels a la Mariniere

Reviewed: Jun. 28, 2009
This was okay. I wish I would have read the reviews before I made this. Funny things is, I usually do ! It needs a whole lot more garlic and only about 1/2 of the wine called for. All we tasted was the wine. And we love wine. I did add red pepper flakes because we wanted this spicy. Thanks for sharing.
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Garlic Parmesan Orzo

Reviewed: Jun. 28, 2009
Simply delicious. No need to change anything. Although, I did cook my orzo in some chicken broth. :) Delicious ~
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Yummy Garlic Croutons

Reviewed: Jun. 28, 2009
5 Stars simply for being a great recipe I needed in a pinch. I followed it exactly. I won't be wasting anymore stale bread. Thanks.
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5 users found this review helpful
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Roasted New Red Potatoes

Reviewed: Jun. 24, 2009
So good. I hasten the roasting time by boiling my potatoes for about 10-15 minutes. This was a last minute side for the steaks with bleu cheese. I originally was going to make sweet potato fries but they went bad so I decided to make these. I also added a little bit of melted butter just before they were done and tossed them with a tiny bit more of salt. I could easily eat the entire tray . Thanks for sharing.
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