TsukiKarp Recipe Reviews (Pg. 1) - Allrecipes.com (10666492)

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Beef Tenderloin with Ginger-Shiitake Brown Butter

Reviewed: Jun. 10, 2008
I have nothing to say about this recipe except: DELICIOUS! I followed the recipe exactly except that I cut down on the butter a bit in the first step and used some garlic olive oil instead (the butter later in the recipe made up for this, no problem). I personally would recommend using Mirin and sake and not subbing it for something else-- that sweet, subtle flavor can't be found anywhere else. But if you're looking for sake and mirin, don't go to the liquor store. Mirin is a COOKING wine, and thus would be found in your local grocery store (or Asian food store) in the cooking wine and/or asian food section. Sake should be with all other wines and beers. Worth the extra hunt in the grocery store because this recipe is so yummy we ate every last bite!
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15 users found this review helpful

Yakisoba Chicken

Reviewed: Jun. 6, 2008
Delicious-- not traditional Japanese, but I found a similar recipe that mentioned that this was an adaptation of a Yakisoba-style noodle dish from the Philippines, so maybe it's not TOO far off. As for the flavor itself, though, I was very impressed. DEFINITELY cut the paste to 1/2 to 1 tbl spoon, and if you can find the chili paste that is a combo chili/garlic paste (same company with the green top, typically found at Asian food stores and sometimes even major grocery stores like Safeway) it's even more delicious. Besides the addition of the chili/garlic, the only other change I made was a few splashes of Mirin (Japanese cooking wine) throughout the stir-frying process. I like the way the Mirin balanced with the soy and spice, so you may want to try that if you have some on hand. Either way, though, a very delicious and well rounded recipe.
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0 users found this review helpful

Veal Scallopini

Reviewed: Apr. 13, 2008
This was a perfect recipe! Very tasty and easy. I did add oregano and a bit of provance spices to the flour, but besides that I didn't change a thing-- everyone loved it.
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12 users found this review helpful

World's Best Lasagna

Reviewed: Mar. 8, 2008
*Very* delicious! I cut down the time a bit by subing some of the tomatoe ingredients for (gasp!) a jar of marinara sauce, but it tasted great no matter what! Thanks!
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2 users found this review helpful

Citrus Scallops II

Reviewed: Mar. 8, 2008
Fantastic! The scallops were perfect and the sauce was amazing! I did add more wine and vegetables and substituted red pepper for green, but all in all this would and could be great the way it was (I just don't like green peppers). From all the happy people at this home-- THANKS!
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19 users found this review helpful

Curried Cauliflower

Reviewed: Mar. 2, 2008
Very yummy and, as many others have said, addicting. I made this a full meal by adding chopped red pepper, frozen peas, and chicken and it worked well. The only reason I didn't give it 5 was because I've had better quick-curry dishes (and healthier ones! Ack!) but this is certainly something I'll make again.
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0 users found this review helpful

Roasted Red Pepper and Crab Soup

Reviewed: Jan. 12, 2008
AMAZING and so worth the work. If I could give it more than five stars, I would.
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0 users found this review helpful

Pork Medallions with Port and Dried Cranberry Sauce

Reviewed: Jan. 12, 2008
GREAT recipe; made this for friends and family. Just be careful with the pepper-- it's overwhelming and we didn't need as much as the recipe calls for.
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3 users found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Dec. 6, 2007
Spicy and scrumptious! This was a huge hit (huge in many senses-- we have a lot of leftovers! This recipe makes a ton). The only change I made was that I used half the amount of shrimp and added 1/2 lb of small scallops, which worked quite well. SERIOUSLY YUMMY recipe!
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1 user found this review helpful

Southwest Stuffed Chicken

Reviewed: Nov. 18, 2007
The best kind of recipe-- easy and OH SO GOOD! This dish was wolfed down quickly at the dinner table; we all thought it was delicious. My chicken-breast-hating significant other even said it was (obviously different but...) "as yummy as steak," haha. ONE PROBLEM, though-- watch your chicken carefully in the oven because 25 minutes would have been FAR too much. Our chicken was done to perfection in 17 minutes.
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11 users found this review helpful

Southwest Ribeye Steaks

Reviewed: Nov. 18, 2007
Phenominal! This marinade is amazingly yummy and went well with a southwestern rice pilaf I threw together. We added a bit of worcester sauce and extra garlic to the marinade as well, and this really rounded out the flavor. I HIGHLY recommend this recipe.
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2 users found this review helpful

Yummy Pork Chops

Reviewed: Nov. 14, 2007
YUMMY and oh so easy! Definitely add onions to the batch, as they get a delicious, sweet flavor from the sauce. And, if you watch the time well, they come out very tender. I served this with mashed potatoes, and the sauce and onions mixed well with it. My significant other has never been a fan of pork chops and he said that this was "Safe to say, the best pork chop I've ever eaten!"
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1 user found this review helpful

Szechwan Shrimp

Reviewed: Nov. 9, 2007
This recipe is DELICIOUS! Very, very, very yummy and EASY! I recommend using fresh shrimp (if you have the time to devein- ugh!) as cooking the shrimp from start-to-finish gives it a very juicy "pop" and it just sucks up the sauce. My "foodie" significant other and I just inhaled this and he was very impressed, calling it "a real success." :)
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1 user found this review helpful

Fried Rice II

Reviewed: Nov. 9, 2007
This recipe had a decent (if bland) flavour, but the end results didn't pan out for me so well. This was less the recipe's fault and more me trying to cut down on the amount of pans used (COOK THE EGG SEPERATELY-- DON'T BREAK IT ON TOP; it makes the rice mushy). I also found the amount of water-to-rice ratio in Step 1 too much-- follow the directions for whatever rice you get and add the stock-cube. Even all that, though, doesn't take away that the taste of this recipe is just "so-so."
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5 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Nov. 5, 2007
This is a breed of recipe that always makes me sad because it has such POTENTIAL for greatness and yet falls short. The sauce/broth around the chicken turned out VERY delicious, but unlike some concoctions which infuse the meat with the flavor of the sauce, the chicken itself remains bland. It was still relatively "yummy," but not as amazing as I expected from the reviews. What could make it more "amazing"? I suggest doubling the amount of mushrooms (and searching for more WILD mushrooms like chantrelle) and also doubling the garlic, plus lessening the time the chicken is cooked and making sure the breasts are pounded thin & TENDER. But all in all, not a bad recipe by any means... just not heart-stopping amazing.
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0 users found this review helpful

Linguine with White Clam Sauce I

Reviewed: Oct. 21, 2007
Easy and delicious! Really, who can ask for more? I highly recommend this dish, especially on a night when you want a full meal but don't have a lot of time/energy to cook. Definitely add some white wine, though-- it really rounds out the recipe and makes it taste much more gormet.
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2 users found this review helpful

Quick Gnocchi

Reviewed: Oct. 21, 2007
OK, this was a great idea and with a little work it could probably be a VERY good short-cut-gnocchi. But don't expect to get it perfect the first time! The problem with boxed potatoes is that it's really difficult to judge how mushy the final gnocchi pieces are going to be, but you also don't want to over flour them. Unfortunately, mine came out a bit soft and didn't have that firm texture that "real" gnocchi have. That said, it still wasn't bad-- I served it with a VERY rich chantrelle mushroom sauce, which worked well with the softness of the gnocchi pieces. I'll probably try this again and be more generous with the flour.
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2 users found this review helpful

Cioppino

Reviewed: Oct. 21, 2007
I cannot stress how AMAZING this recipe is-- and, most importantly, it's nearly fool proof. (I forgot to add the tomatos until almost the very end and it STILL turned out amazing.) My significant other and I both were amazed at how good it tasted-- and we are on a budget, so we used entirely frozen seafood and/or grocery store medleys. With fresh seafood, it's probably even better (although I can barely comprehend that being possible). The ONLY change I made is adding red pepper flakes to the stock-- it gave it a great extra kick and really rounded it out. For seafood lovers, I HIGHLY recommend this dish!
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1 user found this review helpful

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