sopenia Recipe Reviews (Pg. 1) - Allrecipes.com (10866607)

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Strawberry Pie II

Reviewed: May 18, 2010
Make this pie whenever strawberry is in season; better than the ones I use to buy from a pie specialty restaurant. Tips: Start with more fruit than the recipe calls for; perhaps 1 1/2 times. Cut all the strawberries in halves and save the pretty ones for arranging (enough to fill the crust) and use the not-so-pretty for the sauce. Arrange one layer of fresh berry halves on your favorite baked crust, then drizzle some sauce just to fill in the gaps and wet the tops, place another layer of fruit and then sauce again, repeat until the pie crust won´t hold any more layers. This way uses more fruit and any left over sauce can be saved for pancakes or ice-cream topping.
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22 users found this review helpful
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Granny's Homemade Noodles

Reviewed: Jul. 12, 2010
Great basic recipe for pasta; held up nicely when kneading, cutting and boiling.
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18 users found this review helpful
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California Roll Sushi

Reviewed: Feb. 9, 2010
I also added 1 tsp of salt to the vinegar. Fish roe adds not only flavor but color. Just used enough mayo to hold the crabmeat together so it won´t overpower the other ingredients. Removed the seeds from the cucumber and be generous with the sesame seeds.
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17 users found this review helpful
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Fresh Semolina and Egg Pasta

Reviewed: Jun. 6, 2010
Made half the recipe for 4 servings. Mixed the ingredients in my Cuisinart food processor and let it rest inside the bowl; knead on a floured counter until a clean dough ball forms; rolled half a batch at a time with a rolling pin very thinly; dust generously with more flour; fold loosely onto itself twice and then cut with a sharp knife into strips. Used fine semolina flour. No pasta maker needed and the dough sheets held up nicely without any breakage.
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12 users found this review helpful
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Japanese Cheesecake

Reviewed: Mar. 19, 2007
Did triple the recipe to use up the tub of cream cheese I had (300 gr.) Added 1 tsp. vanilla extract per receipe. One cake I did in a toaster oven, two in my large convection oven. Strangely enough, the toaster oven came out best in terms of looks. The lower cake in the convection oven got water condensation droplets falling on it, ruining its looks. Both in the large oven didn't brown as nicely and I added 10 min. each in toaster oven to get the golden coloring. They didn't dry out; I suppose due to the water bath. All had wonderful flavor and texture. I think it'll look better if I made two cakes from this triple recipe. I had to stack the slices. See my photos submitted on 3/20/07
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12 users found this review helpful
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Chicken Pesto Pizza with Roasted Red Peppers and Asparagus

Reviewed: Jul. 12, 2010
Asparagus is a great topping for pizzas; used previously frozen ones. I made the pizza with only vegetables and even added some canned pineapples.
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11 users found this review helpful
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Simple Carnitas

Reviewed: Aug. 7, 2010
Excellent. Juiced 1 orange first but kept the skins in the pot for flavor, added 2 Tbs of lime juice, 1 Tbs oregano, some red pepper flakes, and freshly cracked peppercorns. Only used 2 cups of water. Made it with a dutch oven; first simmer on stove top and then into a 375 F oven for 2 hrs. Remove the meat and under grill to brown and crisp. The strained broth is worth keeping; great flavor.
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10 users found this review helpful
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Italian Peas

Reviewed: Jun. 25, 2010
Great side dish. Used fresh peas (started out with 1 kilo of peas in pods) and added bacon in the beginning with 1 tbs. butter to saute the garlic and onion.
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9 users found this review helpful
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Plain Cake Doughnuts

Reviewed: Apr. 11, 2010
Used exact ingredients and measurements; chilled the dough while prepping the counter and heating oil (level 4 out of 6; med-high heat); used 2 1/2 inch diameter doughnut cutter and got 15 doughnuts with their corresponding doughnut holes. I keep a pair of bamboo chopsticks just for frying things; perfect tool for frying up the doughnuts as well as useful to lower them into the hot oil without splashing.
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9 users found this review helpful
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Fresh Rhubarb Pie

Reviewed: Mar. 9, 2010
SUPERB pie. Added 1 cup of strawberries; reduced the sugar to 1/2 cup and added 1/2 cup of Splenda to compensate the sweetness. Brushed top crust with egg wash and cut 4 slits for venting. Used a deep pie dish and didn´t have problems with any syrup spilling out. Flaky crust; no problem with sogginess and just the right amount of tang. Update: Made it again but with added bottled cherries and fresh strawberries. Beautiful color and flavor.
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9 users found this review helpful
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Nov. 6, 2011
Turned out wonderful. Brushed with olive oil and baked them.
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7 users found this review helpful
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Mushroom and Spinach Ravioli with Chive Butter Sauce

Reviewed: Jul. 14, 2010
I wanted to follow the recipe exactly but had to adjust the filling with what I had on hand: frozen wild mushrooms, leek, red & green bell peppers, feta, mozzarella, garlic and parsley. The pasta was perfect. However, I need practice making the raviolis because I couldn´t get as much filling inside without them exploding. The ones that stayed whole after boiling, I tossed them with red sauce and topped with freshly shredded Parmesan. I just love these forgiving recipes. Thanks for sharing.
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Eggplant with Garlic Sauce

Reviewed: Jun. 12, 2010
Enhanced it with fresh minced garlic as well. Made it using regular small eggplants I found at the farmer´s market; there weren´t any Chinese eggplants available.
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7 users found this review helpful
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Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jul. 16, 2010
Terrific with leftover roasted chicken and I didn´t have to saute them in oil first, which made the recipe even easier and healthier; just dump everything into the pot and boil. Put in 3 ginger slices (quarter sized), a pounded lemongrass stalk, one whole kaffir lime leaf, and 2 whole cloves of garlic so that all can be easily removed before serving. I didn´t use tumeric nor green onion this time and substituted chili flakes for the cayenne. It was hard to keep to the exact measurements; just tasted and adjusted along the way. Added mushrooms for bulk. This is definitely worth a try not just for its exotic flavor but for its quick assembly as long as you have most of the ingredients in the pantry.
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6 users found this review helpful
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Sweet Dinner Rolls

Reviewed: Jul. 5, 2010
Beautiful and tasty. Make sure they (at least) double in size before baking for lighter texture. I noticed my second tray was better because they had more time to sit and rise. UPDATE: Makes great yeast doughnuts too (add some freshly grated nutmeg for doughnuts and beignets)!! Add some orange zest and dried cranberries for a superb holiday bread!! I have also made rolls stuffed with sweet potato mash, chocolate squares or sweet red bean paste and even cinnamon rolls; all versions came out divine.
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6 users found this review helpful
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Mom's Buttermilk Biscuits

Reviewed: Jul. 4, 2010
Used butter (freezer chilled in small pieces) instead of shortening, did quick tri-fold 4 times much like puff pastry, and brushed tops with buttermilk before baking. Only added 1/4 tsp of salt because I used salted butter. Superb flavor and texture.
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6 users found this review helpful
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Hazelnut Bundt Cake

Reviewed: Mar. 17, 2007
Very good. Mine came out drier than I would like; perhaps with larger eggs; worth another try because the flavor was very good. I coarsely ground the hazelnuts and chocolate together because I didn't have any chocolate chips on hand. Photo of my 1st attempt submitted on 3/17/07
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Ciabatta

Reviewed: Jun. 21, 2010
Made the sponge with room temp. water, cover with plastic and just let it sit on the kitchen counter for 8 hrs. Added the rest of the flour (only used all-purpose), salt, more yeast, room temp. milk and water. Stirred and mixed in glass bowl (no mixer) with a silicone spatula. Dough will be on the wet side and gooey like mashed potato from a blender. After the dough rested an hour or so, I only gently turned it onto itself with an oiled silicone spatula for a minute or so for extra lift power. Be generous with the flouring on the counter so it won´t stick to everything the dough comes in contact with. The entire family thought it was yummy.
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5 users found this review helpful
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Chicken and Broccoli Braid

Reviewed: Sep. 6, 2010
Beautiful and delicious. Used homemade wheat pizza dough for a healthier option. Boiled the chicken breasts in salt water, then diced them. Stir fried the veggies and chicken cubes in olive oil with some Italian seasoning. I only used 1/2 tsp dill. We ate it before I had a chance to take a photo. There will be a next time for sure. Thank you for sharing this recipe. Update: Made it a second time and again wonderful and easy. The almonds don´t add much for flavor but the occasional crunch is a nice feature; used previously frozen broccoli and squeezed the excess water out; only put half the amount of dill; had sliced cheddar on hand, so I just cut them up into small pieces. Overall, a very flexible meal to put together since you can vary the meat, veggies and type of cheese.
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Quick and Easy Pizza Crust

Reviewed: Aug. 7, 2010
Title says it all. Quick and easy. Added 1/2 cup of whole wheat flour but kept everything else as is. Let dough rise in covered bowl while I cleaned the counter and prepped the toppings. Made two large thin crust pizzas with this recipe.
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