Simone Recipe Reviews (Pg. 1) - Allrecipes.com (10860139)

cook's profile

Simone

Reviews

Menus

 
View All Reviews Learn more

Oriental Cold Noodle Salad

Reviewed: Feb. 2, 2015
I followed this recipe exactly. It was sour (vinegary) and I had to add a lot of things to make it edible like more sugar and lots of peanut butter.
Was this review helpful? [ YES ]
1 user found this review helpful

Best Steak Marinade in Existence

Reviewed: Mar. 4, 2014
Even my SUPER-picky 4-yr-old ate it! I used a smaller proportion for my small family. Put all the ingredients in a ziplock, put in some sandwich steaks, and pounded them in the marinade. Cooked immediately. YUM!
Was this review helpful? [ YES ]
1 user found this review helpful

David's Yellow Cake

Reviewed: Jul. 28, 2011
I think it's probably important that your eggs are at room temperature before starting. Leave them out for at least and hour before. We loved this cake. It came out wonderfully. Even my super picky in-laws liked it and said it reminded them of the cake that their mothers used to make. The cake was moist, not too sweet, and really wonderful. I made it a non-dairy cake by using margarine and soy milk. Thank you JDSIMON for a great cake recipe!
Was this review helpful? [ YES ]
5 users found this review helpful

Japanese Peanut Salad Dressing

Reviewed: May 10, 2011
AWESOME! No one mentioned if the peanuts have to be raw or roasted, so I went sort of in between and roasted some raw peanuts for a short time. One reviewer mentioned blending all the ingredients in a blender. I liked that idea b/c I'm afraid my toddler would choke on the chopped peanuts. The result is a nice--but GREEN--thick dressing that stays mixed... but is VERY strong on the green onion side (had to add more peanuts and some sesame oil to balance). Next time I'll just blend all the ingredients except the green onions. (Am saying "DUH!" to myself about myself.)
Was this review helpful? [ YES ]
6 users found this review helpful

Best Marinara Sauce Yet

Reviewed: May 3, 2011
Yum. Didn't use "stewed" tomatoes but regular peeled and cubed ones. But since someone mentioned it, I looked up a recipe for stewed tomatoes. Seems that the major additions call for green pepper and sugar. So I added 1/2 green pepper finely chopped (sauteed with the onions, though added after they'd cooked for a couple of minutes) and about 3-4 tsps of sugar. Yum!
Was this review helpful? [ YES ]
3 users found this review helpful

Low Sugar Strawberry Rhubarb Crunch

Reviewed: Mar. 11, 2011
This is really good! I feel like 5 stars is for a recipe that knocks my socks off. This is nice, though. I didn't look for this recipe b/c I really wanted lower sugar all around. I wanted less sugar mixed in with the fruit (if that makes sense). I used 2 heaping TBS of honey and microwaved it together with the fruit for 5 minutes to be able to disperse evenly. I also sprinkled some flour on the bottom of the pan as well as in the fruit and it thickened up really nicely. Bake on the lowest rack of the oven and you can cook it longer without fear of it burning. I used the crunch recipe from Cherry Crisp on this site. A great crunch. Fruit is slightly tart, but the taste is more natural than when using a lot of sugar. Thanks for the recipe!
Was this review helpful? [ YES ]
8 users found this review helpful

Authentic Middle Eastern Hummus (Chummus)

Reviewed: Mar. 8, 2011
I'm the author of the recipe. Add as much garlic as you like. In the USA, you may need more than specified in the recipe since the garlic here in Israel is incredibly strong and potent. To the person who "knows" authentic chummus b/c you ate it at a few restaurants in Israel and Greece... um, well, which restaurants? Because unless you were eating in a restaurant that specialized in chummus, you were eating industrialized chummus--which is kind of like eating spaghetti at Sabarro (sp?) and saying that you know authentic Italian cuisine. Chummus is an art here and you've got to know where to go to find the good stuff. I'm not saying this recipe parallels Abu Chasan or Bahadonas, but for homemade chummus, it's pretty good.
Was this review helpful? [ YES ]
109 users found this review helpful

Pie Crust I

Reviewed: Mar. 8, 2011
Awesome and easy. Recommend putting foil bits around the edges so that they don't burn.
Was this review helpful? [ YES ]
2 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Mar. 8, 2011
The rhubarb pie as is turns out fabulous. Add 1 lb of sliced strawberries to the mix and it becomes OUTSTANDING. I mean, we like the original, but with the strawberries, it was like, "Where have you been all my life?" I didn't do anything differently to this recipe other than add the strawberries (no extra sugar/flour, nothing). Used the Pie Crust I from this site as suggested by the reader who won first prize in a baking contest. Dude, try it with the strawberries and you'll wonder how plain rhubarb ever one 1st prize:) IMPORTANT NOTE: Cover the edges of the pie with bits of tin foil before placing in the oven so that the edges don't burn.
Was this review helpful? [ YES ]
17 users found this review helpful

Caesar Salad Supreme

Reviewed: Mar. 7, 2011
Great salad. Giving this 4 stars b/c, while it was good, it wasn't mind-blowing. I will definitely make it again, though. I also blended the ingredients in a blender. Worthwhile. We ate this with Mama's Best Broiled Tomato Sandwiches from this site. A GREAT combo! Thanks, Karen!
Was this review helpful? [ YES ]
4 users found this review helpful

Mama's Best Broiled Tomato Sandwich

Reviewed: Mar. 7, 2011
VERY tasty. I'm giving it a 4 star b/c it was great, but didn't blow my socks off. However, I will definitely make this again. My husband really liked it, too. Made it exactly as written, only I used vine-ripened cherry tomatoes because the regular tomatoes at the store looked blah. I'd recommend this to a friend:) We had this with the Caesar Salad Supreme on this site (minus the anchovies) and it was a great combo! Thanks, Katia!
Was this review helpful? [ YES ]
3 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Jan. 24, 2011
Yum! Kind of like a giant latke.
Was this review helpful? [ YES ]
14 users found this review helpful

The Meatball that Fell Off the Table

Reviewed: Oct. 6, 2010
Holy COW, these meatballs are awesome! I can't imagine letting one fall off the table. I doubled the recipe. I didn't have fresh parsley, so substituted 1 tsp dry for the 1 Tbsp fresh. Made this with the egg noodles. Great choice! My husband took a bite of the meatballs and said WOW! Which is a HUGE compliment coming from him. I will DEFINITELY make these again.
Was this review helpful? [ YES ]
6 users found this review helpful

Mushroom Burgers

Reviewed: Sep. 1, 2010
I let the mixture cool in the fridge for an hour after I added the egg to increase cohesiveness. This worked and the burgers stuck together much better than if I'd tried to form them right away. However, the still needed to be handled with care. I fried them over low heat on the largest burner. We don't eat oysters, so I used 1 TB each of Worshire sauce and soy sauce. I also used oatmeal instead of bread crumbs (instant). The burgers came out very meaty and flavorful. Will definitely make these again!
Was this review helpful? [ YES ]
9 users found this review helpful
Photo by Simone

Cream Cheese Frosting II

Reviewed: Aug. 4, 2010
This was AWESOME! I don't know why anyone would change this recipe. It was scrumptious the way it is. I used this frosting on the Carrot Cake I recipe on this site, to which I've made the following changes: I only used 3/4 Cups oil and used 1 C white sugar and 1 C brown sugar instead of 2 cups white sugar. I made this as a birthday cake for my daughter's 1st birthday and it was a complete hit.
Was this review helpful? [ YES ]
0 users found this review helpful

Cheddar Cauliflower Quiche

Reviewed: Jul. 13, 2010
This turned out very nice. I didn't use cheddar, but regular yellow cheese. I didn't have almonds either. I added some garlic powder, too. This is a very simple dish with simple flavors and is very pleasant. I will definitely make this again. Re: pie crust, I didn't get the part of covering with foil/not covering with foil. I just baked the thing at 350 for 15 minutes (unpricked) and it turned out just right. Much more simple.
Was this review helpful? [ YES ]
3 users found this review helpful

Easy Key Lime Pie I

Reviewed: Jun. 10, 2010
I made this using regular limes, 4 eggs--as recommended by many users--and with adding zest. I also added the meringue topping from Lemon Meringue Pie III and the Shortbread Crust form this site. I had to bake the cake, though, for an extra 15 minutes and then left it in the oven (B/c I had to run out and frankly forgot to take it out). But even though it was still kind of warm and runny when we got home, it was still REALLY good. I made a tin foil tent over the cake for the last 15 minutes so the meringue wouldn't brown any more than it had already in the first 15 minutes. I will def. make this again. Next time, I'll bake for the first 15 min. without the meringue and then take it out, apply the meringue, and then put it back in for another 15 minutes.
Was this review helpful? [ YES ]
0 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States