superkarynfragilistic Recipe Reviews (Pg. 1) - Allrecipes.com (10640362)

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Spinach and Cheese Stuffed Pasta Shells

Reviewed: Dec. 6, 2010
Dinner of sides is my traditional Thanksgiving meal. Not that I don't like sides, but I wanted...more. I made these shells to share with the omnivores of our clan and they were met with rave reviews. I did find the fennel to be a touch overpowering when added as the recipe states. I made another batch using a teaspoon of fennel and that seemed perfect. I also used a bit more ricotta and mixed in some mozzarella cheese in the second batch and it was quite tasty. I found that using my immersion blender to mix the cheese and spinach mixture helped blend the spinach more evenly throughout the mixture--made it much creamier, too. Overall, an excellent standard and easily tweakable recipe that I am sure to use again.
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11 users found this review helpful

Best Spinach Dip Ever

Reviewed: Aug. 21, 2010
I needed to make a spinach dip for our monthly teacher appreciation party; not one for dips--or anything laden with sour cream or mayo--I turned to allrecipes for some help. Unfortunately, this is not the "Best Spinach Dip Ever". The recipe, when followed to the letter, yields a dip that tastes more of sour cream and mayo with a little spinach garnish. Luckily, I had more spinach on hand, but even the extra spinach could not cut down on the overpowering sour cream and mayo flavors. Perhaps that is the intention, but I have tasted store bought spinach dip that greatly trumps this one. If you are looking for a spinach dip that is heavy on the sour cream and mayo flavors and lacking in any others, this is the dip for you. Otherwise, I would try one of the modified versions or another recipe altogether.
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5 users found this review helpful

Bertolli Baked Eggplant Parmigiana

Reviewed: Aug. 3, 2010
This is a very tasty (and easy) basic eggplant parmigiana recipe. As a previous reviewer stated, it is not necessary to peel the eggplant and the recipe works just as well. A great recipe to cut your teeth on and easily tweakable for those of us who just can't help but to put our own spin on a recipe.
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0 users found this review helpful

Wicked Good Veggie Chili

Reviewed: Aug. 3, 2010
If you aren't afraid of heat then get yourself cooking on this wicked spicy and freaking delicious vegetarian chili. This recipe is easily worth five stars without a single change. My seriously carnivorous extended family happily devour bowl after bowl with nary a "rabbit food" crack. It's that good. Wicked good, in fact :)
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14 users found this review helpful

Fresh Fruit Cobbler

Reviewed: Aug. 3, 2010
I was initially attracted to the simplicity of this recipe along with the high marks it received. This cobbler--actually more berry cake recipe--is delightfully simple, but the crust is unfortunately bland if made exactly as stated. Personally, I find adding a little bit of cinnamon and nutmeg perk up the flavor of the cobbler crust, and I've made it more than once with those additions and happily eaten up every last morsel. But, in it's original form, I feel the recipe is a bit lacking and try to rate my reviews based on the recipe as stated versus the recipe as I've tweaked it.
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9 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Aug. 3, 2010
This sauce? Amazing. Seriously amazing. We love a bit of heat in our recipes and this sauce serves it up with a subtle hit that is powerful, without being overpowering. I've made this sauce exactly as stated, minus the anchovy paste--it's a vegetarian thing--and it never fails to garner compliments from my boyfriend and my 9 y/o daughter. I'd advise keeping the honey to temper out the heat of this sauce. It's a nice balance. I've also changed it up by adding a splash or two of red wine. The only thing I do change is the proportions of the ingredients to make a triple batch each time. We never seem to eat just one pizza round these parts. :)
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2 users found this review helpful

Toasted Garlic Bread

Reviewed: Aug. 1, 2010
The recipe as posted makes a very tasty standard garlic bread. As other reviewers have stated, the quality of the bread one uses has a huge impact on the final product--though I have used the mixture on plain hot dog buns in a pinch and they still are tasty; just not exceptional. Definitely superior to any frozen or store-bought garlic bread I have ever tried and so easy it has become a staple in our kitchen. :)
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2 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Nov. 26, 2009
I doubled the recipe (plus an extra tsp of corn syrup to thin out what was a rather thick glaze) and followed the advice of other reviews and microwaved the ingredients--stirring every 20 seconds. The double recipe made the perfect amount to drizzle over the "Too Much Chocolate Cake" recipe also on allrecipes--not completely covered, but not a light drizzle either. Utterly perfect. Will definitely use again.
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8 users found this review helpful
Photo by superkarynfragilistic

Too Much Chocolate Cake

Reviewed: Nov. 26, 2009
My daughter specifically requested a homemade chocolate cake for her birthday--"Not from the store, momma. Homemade." My daughter is also one of the biggest chocoholics I know. I have yet to run across a chocolate dessert that is too rich for her tastes so the hunt was most definitely on. The "Too Much" part of this cake immediately caught my attention and, even though there is a cake (and pudding!) mix in the recipe, I decided it was close enough to homemade for our purposes. I tweaked the general recipe by substituting *strong* coffee for the warm water--yes, I used the entire cup of oil!--and added 2/3c of milk and a tsp of vanilla. I also added some peanut butter flavored chips along with the mini-chocolate chips and baked for an hour and five minutes. Took the cake out, let cool, and then drizzled (slathered, perhaps?) the whole concoction in the Satiny Chocolate Glaze. Oh, I placed some halved Reese's cups on there too--just to add to the overall decadence. The cake? Total win. My daughter was delighted and could only finish one piece which should attest to the sheer richness of this cake. A major hit with parents and kids. For a not-from-scratch cake it was pretty close to heaven. :)
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9 users found this review helpful

All-Around Good Smoothie

Reviewed: May 17, 2009
Good basic smoothie recipe. I've been a vegetarian for four years and I'm always looking for a way to sneak protein into my diet with out that not-so-delish "protein powder" taste. I used vanilla soy milk and a low-fat vanilla yogurt, a single splenda instead of honey, and two ice cubes since someone forgot to pop a banana in the freezer :). It's filling and made a little more than I expected. Not to worry, popping the extra into the ice cube tray produced some rather tasty "popsicles" for my daughter.
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5 users found this review helpful

Basic Vegetable Stock

Reviewed: May 1, 2009
Excellent basic veggie stock. I use it as the base for a number of vegetarian dishes. I also use it as a substitute for water in some recipes. Freeze it in 2 cup portions and use it to make super quick soups on the fly.
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2 users found this review helpful

 
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