Austinite Recipe Reviews (Pg. 1) - Allrecipes.com (10702979)

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Garlic Feta Dip

Reviewed: Nov. 26, 2011
I made this recipe to take to a girl's night potluck for about 20 women. I was looking for something inexpensive using what I had, which included a large tub of feta from a wholesale club. I omitted the yogurt and used 8 oz. reduced fat sour cream. To spice things up a bit, I added a small seeded jalapeno, the juice of one lemon, and a handful of the last herbs from the garden (basil, oregano, etc.). Mixed everything with an immersion blender and served with crackers, red bell pepper strips & baby carrots. When I tried it, I thought it to be a bit bland, but everyone else RAVED about it. I served this right after making it but think it would be even better after refrigerating for a few hours to meld the flavors.
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Crustless Spinach Quiche

Reviewed: Oct. 28, 2011
This was a very good, easy recipe! I substituted low fat cottage cheese for the cream cheese b/c that's all I had. I sauteed the onion with a few cloves of garlic before adding to the veggies, and added a grated carrot as some have suggested. Didn't have mushrooms, although they'd be great in this, as would zucchini, red bell peppers, corn, etc. I also did not have 3 C. of cheddar, so I used about 1.5 C. cheddar and 1/2 C. feta and it was plenty cheesy. This definitely benefits from some spices--a dash of cayenne, garlic powder, oregano-have fun experimenting. My family liked the "mini quiches" (baked in a muffin pan) very much. Will make again!
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4 users found this review helpful

The Best Fresh Tomato Salsa

Reviewed: Jun. 19, 2011
This was wonderful and so easy! I had a bunch of tomatoes that were turning mushy quickly and this was the perfect way to use them up. I don't normally add bell pepper to my salsa but did because they're plentiful right now. Great addition! Also added 2-3 loves garlic and 2 jalapenos (mostly de-seeded). My guests raved about it--will certainly make again.
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2 users found this review helpful
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Mandi's Cheesy Potato Soup

Reviewed: Feb. 28, 2010
I tried this recipe yesterday when my boyfriend made it, and again today at my own house. Turned out very well both times. Boyfriend used Russet potatoes, whole milk, a bit of half & half, and a freshly grated block of extra sharp cheddar. He also added cooked bacon and chopped green onion...wonderful served with cheddar/jalapeno bread! I made it today with 5 small Yukon gold potatoes that badly needed to be used up, added 2 chopped garlic cloves, a small onion, and no celery. I also used skim milk, and pre-shredded cheese with about 1/4 C. leftover canned corn. I'm a vegetarian, so I topped it with soy-based bacon bits. You can go lower fat or totally decadent with this recipe and it's great both ways! Green onions really add a lot as a garnish. Thanks for the recipe!
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3 users found this review helpful

Penne Primavera

Reviewed: Feb. 23, 2007
I liked this recipe a lot because it was simple (with few ingredients) and relatively fast to prepare. I made it two days in a row, once with vegetable bouillon and another with organic vegetable broth. Both times I felt the sauce came out too salty, and it had kind of a weird aftertaste. Maybe it was from the broccoli? I also had to tweak the cooking times for the veggies a little bit so they didn't end up too mushy at the end. I would make this again with some variations, and would try adding different veggies and low sodium vegetable broth. Thanks for the recipe!
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10 users found this review helpful

Chocolate Chip Pudding Cookies

Reviewed: Feb. 23, 2007
I was looking for a new kind of cookie, and I remembered one that I LOVED using chocolate pudding mix. I thought the recipe was simple and easy. I used choc. puddng mix instead of the butterscotch, and used a combination of butterscotch and semi-sweet chocolate chips with just a few pecans in place of the walnuts. Overall, they are very good. They're a little too sweet for me (I think it's the butterscotch chips-I might use peanut butter next time), and cutting the nuts back and adding more choc. chips probably added to the sweetness. I baked them for 9 minutes, let them cool, and they are delicious and "cakey" and moist. Hopefully they will remain moist for a few more days-I hate stale cookies. If all goes well, I would definitely make these again, and I love the option of using different flavors to mix it up a bit.
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Vegetarian Tortilla Soup

Reviewed: Dec. 30, 2006
(*UPDATED 11/26/11*: This is by far the best recipe I've ever made. It continues to be my most popular recipe and receives raves from all who try it, and is my standby for pot luck suppers and dinner parties. It is incredibly forgiving and always scrumptious!) I've been craving vegetarian tortilla soup for almost a year now....and I found it! The soup really is so simple and DELICIOUS! The cumin is key to the authentic tortilla soup flavor. I added some chopped fresh mushrooms (just because) at the last five minutes with the corn, and I added a rinsed & drained can of black beans as well. I also topped it with a healthy squeeze of lime and some chopped fresh cilantro before serving. Thanks for the recipe!
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183 users found this review helpful

French Onion Soup With Browned Garlic

Reviewed: Aug. 14, 2006
This recipe is great! I would give it 5 stars, but it took almost an hour to make. I didn't have any sherry, so I used a leftover bottle of red wine, which worked well. I first browned the onions and garlic in a little bit of olive oil, and I stirred the wine into the mixture. I also chopped up some fresh mushrooms and threw them into the wine/veggie mix. I think the mushrooms helped to add more of a "beefy" flavor. Will make again!
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14 users found this review helpful

 
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