Rochelle Recipe Reviews (Pg. 1) - Allrecipes.com (10613479)

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Fruity Tofu Parfait with Granola

Reviewed: Apr. 27, 2010
I changed this recipe quite a bit, but the basic premise really helped. Instead of apple and raisins, I used mixed berries. I found the tofu mixture a bit bland, and then I remembered I had 1/2 container of peach flavoured cream cheese, so added that, and it really livened up the flavor. Instead of granola, I added some graham cracker crumbs, and voila...this was a mock cheesecake parfait and it was delicous!
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15 users found this review helpful

Baked Salami

Reviewed: Mar. 2, 2010
Maybe it's just my taste, but I didn't really care for this, and would not serve it to company. Not really worth the bother in my opinion.
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7 users found this review helpful

Carrot Soup Indienne II

Reviewed: May 11, 2009
I really liked this recipe. The only reason it doesn't get a five-star rating is that my chili powder is very strong, and so I found this a bit too spicy for my taste.
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6 users found this review helpful

Korean Soft Tofu Stew (Soon Du Bu Jigae)

Reviewed: Apr. 27, 2010
I made this as per directions. The only change I initially made was to use black bean paste instead of soybean paste and didn't add the egg. Initially I found this recipe to be as watery as soup and almost tasteless (sorry!), so then I began doctoring. I added mixed canned beans, potato, carrot and some taro root, which turned it into a stew. At that point it was edible and not bad, but I still didn't like it enough to make it again.
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4 users found this review helpful

New England Bean Dip

Reviewed: Jul. 22, 2011
I was really disappointed by this recipe, considering it was so highly rated. I found the onion was overpowering, even though I used a sweet onion. I cut the relish in half, and it was still too much, the mayo made it too rich, and it was bland. I added some sour cream to reduce the richness and also added some chili powder and tabasco sauce to give it some more flavour. Also, the recipe did not say to make in the processor, so initially the beans were whole, but obviously that doesn't make much of a dip. After all my changes, it is edible, but I still wouldn't make it again. Sorry!
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3 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Jul. 22, 2011
I really enjoyed this soup. The only thing I changed was to add some garlic and red wine, as for some reason, it was a bit bland. Also found it a bit too thick, but that's minor.
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3 users found this review helpful

Tofu Burgers

Reviewed: Mar. 2, 2010
I found this recipe really boring and tasteless! I baked instead of fried it, and it had a horrible texture. It might be better if it's fried, but I wouldn't make it again. Sorry!
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3 users found this review helpful

Bavarian Sausage Supper

Reviewed: Mar. 2, 2010
I didn't have the packaged noodle mix on hand, so I made this by pre-cooking some noodles and then adding homemade sour cream and white onion dip, and it turned out very well. The only difference in making it is that you don't need much water, because the noodles have already cooked. I've never made anything like this before, and it was a nice change.
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3 users found this review helpful

Eggnog Cookies II

Reviewed: Dec. 24, 2011
I followed all the suggestions here regarding adding spices, used about 2 1/2 cups of flour, as well, added a teaspoon of rum extract, but I just didn't like the consistency of this cookie, and still didn't find it had enough taste. Sorry, but I wouldn't make this again.
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2 users found this review helpful

Simple Swiss Chard

Reviewed: Apr. 9, 2010
I love balsamic vinegar, but this recipe just didn't do it for me.
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2 users found this review helpful

Avocado Dessert

Reviewed: Feb. 5, 2010
I found this interesting, but a bit boring. I had substituted Splenda for sugar, so I added a touch of honey. I happened to have some ground pastachio nuts, so I added some of those, and then a shot of vanilla flavoured liquer. Very good with those additions. Had I had cardamom, I would have added that as well, to give it more of an Indian-type of quality.
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2 users found this review helpful

Fresh Cantaloupe Bread

Reviewed: Jul. 6, 2009
I was a bit wary of trying this recipe and thought ahead that it might be a waste of flour because it sounds so strange, but it turned out really well. The only change I made is that I didn't include the gluten, and I didn't have quite enough cantaloupe so blended it all and added a bit of water. I will keep this recipe and will probably make again whenever I have leftover cantaloupe.
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2 users found this review helpful

Cream of Celery Soup

Reviewed: May 30, 2009
I tried and loved this recipe. Relatively easy and delicious. I would definitely make it again.
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2 users found this review helpful

Mozzarella Meat Loaf

Reviewed: May 22, 2009
I found this recipe to be more time-consuming and complicated than meat loaf should be. I also found it to be very rich. It tasted ok, but I wouldn't bother making it again.
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2 users found this review helpful

Lemon Ricotta Pancakes with Blueberry Sauce

Reviewed: Nov. 29, 2014
I liked this recipe, but wished the directions were clearer. I started to make it from beginning to end and had mixed the lemon juice with cornstarch already when I realized that part of the recipe was for the syrup. I wasn't intending to make the syrup, as I already have blueberry syrup in my cupboard, so it was a waste of a couple of ingredients. Perhaps whomever posted this recipe could separate the pancake recipe from the syrup recipe just to make it clear. Thanks.
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0 users found this review helpful

Reuben-Pierogie Casserole

Reviewed: Oct. 1, 2014
Made this as suggested other than doing amounts "to taste". Maybe I have a slow oven, but it needed more cooking time. The bread crumbs didn't quite work with it, but maybe because they weren't cooked enough. Other than that, I thought it was a nice way to disguise frozen perogies i
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0 users found this review helpful

Roasted Swiss Chard with Feta

Reviewed: Sep. 6, 2014
Nice recipe, but I felt it needed more flavor, so I added some lemon juice, garlic powder, and tarragon to the finished product and it was much better.
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0 users found this review helpful

Spicy Cilantro Pesto

Reviewed: Mar. 15, 2014
I found this way to oily, and wondered if it was just me, so looked at another cilantro pesto recipe and that recipe called for 3 cups of cilantro for half cup of olive oil rather than the 2 cups listed here. Now I'm wondering what I can do to fix it as I don't have anymore cilantro on hand. Any suggestions?
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0 users found this review helpful

 
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