branchan Recipe Reviews (Pg. 1) - Allrecipes.com (10916317)

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Indian Tandoori Chicken

Reviewed: Jun. 24, 2010
Excellent recipe! Used boneless skinless chicken thighs that I put on kabobs. Don't like food coloring? Use some colorful spices instead. I used some turmeric and some paprika to give it a brilliant orange color! The taste was the same.
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40 users found this review helpful

Hearty Hot or Cold Roasted Tomato Soup

Reviewed: Jun. 15, 2010
Really great summer soup! I followed the recipe exactly, except roasted my tomatoes and garlic for 20 minutes at 400°F instead of an hour (I was short on time). They still had that distinct roasted taste. I also served with avocado garnish and crusty garlic bread. Next time I will peel the tomatoes and remove the seeds, but will definitely be making again!
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2 users found this review helpful

Shrimp Bisque

Reviewed: Mar. 13, 2010
Really good recipe! I left out the butter, added 3 tablespoons of flour for a rue after sauteing the red pepper and onion. Added one fresh tomato and used 1 cup of reg half & half/2 cups of skim milk. It still turned out thick enough. Used an immersion blender to get it really smooth. Excellent with crusty bread and a salad!
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10 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Jul. 28, 2009
This was extremely disappointing! I followed the recipe exactly except used fresh garlic instead of powder. After tasting the finished product, I found it too bland so I followed other reviewer suggestions and added nutmeg and oregano, two things I've used in other alfredo recipes and enjoyed. The sauce was too heavy (yes, I know alfredo is a heavy sauce to begin with) and lacked the strong flavor of a traditional alfredo sauce. I think maybe the cream cheese dilutes the parmesan taste. My family could barely finish it (a rare occurrence). The time saved just wasn't worth it. I'll stick to garlic, butter, cream, and parm.
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1 user found this review helpful

Spicy Indian Chicken and Mango Curry

Reviewed: Jul. 13, 2009
This is a great base recipe, though I make it more Thai by using green curry paste, adding 1 tsp of fish sauce and some cilantro. Amazing over jasmine rice!
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1 user found this review helpful

Artichoke Spinach Lasagna

Reviewed: Jul. 12, 2009
This recipe was amazing! I added chopped carrots and mushrooms to the garlic and onions, used less mozarella (didn't have enough), and used plain goat cheese instead of feta (personal taste). I also added a little bit of sour cream to the sauce to make it creamy. Did not precook the noodles. It was slightly watery so I will probably reduce the broth just a bit next time. Oh, I also sprinkled the top with the fresh rosemary because I forgot to add it to the sauce. Great recipe!
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1 user found this review helpful

Lemon Rosemary Salmon

Reviewed: Jul. 9, 2009
Probably one of the best recipes on this site! The only thing I ever change is cooking time to accommodate the thickness of my fillets (10 minutes per inch), but other than that everything about this dish is perfect!
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1 user found this review helpful

Chocolate Frozen Yogurt

Reviewed: Jun. 21, 2009
I used sweetened condensed milk (didn't have evap milk), 1 cup yogurt, 3 tbs of cocoa, and 1/2 cup of chocolate chips. Omitted the sugar and the cornstarch because the condensed milk was sweet enough and thick enough. Using cornstarch to thicken the low-fat milk, though, is a really great idea and one I will probably use in the future :)
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29 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jun. 21, 2009
This was an amazing sauce! It is very flexible and can be added to or altered to fit individual tastes but the basic recipe is still 5-star. I used whole tomatoes but then crushed them with a potato masher. I added some fresh zucchini, carrots, and mushrooms with everything, simmered for about 45 minutes, then added the meatballs and simmered for another 30 minutes. I did puree some of the sauce to thicken the consistency (the zucchini made it a little watery) and served with parmesan and some fresh basil. Delicious!
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2 users found this review helpful

Vegetarian Shepherd's Pie II

Reviewed: Jun. 19, 2009
This is a great beginning recipe but I did make several changes: used 2 cups of veggie broth for the lentils and barley then added 1 tbs/1 tbs of water/cornstarch to thicken left over broth into "gravy"; subbed beef bullion for Vegemite (couldn't find); sauteed half onion then added to lentil/barley mixture; sauteed fresh carrots and zucchini, canned peas and green beans (in same pan); microwaved my potatoes then mashed them with a little bit of half and half. I also made a simple gravy (2 tbs of melted butter, 2 tbs of flour, 2 cups of veggie broth, cooked until thick) for serving on the side. I layered everything (lentil/barley-veggies-potatoes) then put under the broiler to brown the potatoes. Oh, I also added the walnuts to the lentils and barley rather than the veggies...it just seemed to make more sense and added a nice texture. Overall a great recipe!!!
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3 users found this review helpful

Tzatziki Sauce II

Reviewed: Jun. 18, 2009
This had really great flavor, and the best combination of ingredients of the tzatziki recipes on this site. However, the prep time could be seriously reduced if one used real Greek yogurt (like Oikos) that is already thick and does not require straining. I found this to be most difficult in my technologically challenged kitchen lacking cheesecloth or even the basic coffee filter. Needless to say, mine turned out a bit runny :P Used the food processor to chop and mix everything up. Served with falafel, lettuce, and tomato on a pita. The consistency didn't ruin anything, but will save myself the trouble and just use Greek yogurt next time.
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32 users found this review helpful

Jeanie's Falafel

Reviewed: Jun. 18, 2009
After watching in horror as my first perfectly formed batch of falafel completely disintegrated into the (very hot) oil, I was ready to give this a vindictive-one star; but then I regrouped, added an egg AND used flour just to be on the safe side. They fried perfectly in the pan after that! I did not have turmeric or cumin so I substituted a little dry mustard and garam masala which added some interesting flavor that I'm not sure I want to repeat. I used the food processor to mix everything which cut down on prep time. Will definitely make this again with the right spices and an egg. Might put some bread crumbs on the outside to give it some extra crunch?
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7 users found this review helpful

Baked Kale Chips

Reviewed: Jun. 17, 2009
excellent recipe! my 3-year old who won't touch anything green even loves them! the cooking time is perfect though definitely watch them. i actually like it when they get a little burnt (just on the edge).
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3 users found this review helpful

Tomato Bisque III

Reviewed: Apr. 27, 2009
This is an amazing recipe!
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1 user found this review helpful

Egg Foo Yung II

Reviewed: Apr. 27, 2009
I had a really hard time getting my eggs to set and keeping all of my stuff in there, even with chopping everything up pretty small! The sauce was okay but lacking something that I couldn't put my finger on.
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1 user found this review helpful

Broccoli and Ramen Noodle Salad

Reviewed: Apr. 27, 2009
I have made this recipe several times now and it is really good and easy! The things I do differently: add cilantro; use less onions; add sesame oil to dressing; use brown sugar instead of white; break-up ramen and cook (seasoning packet optional), then add to salad. I have also made this with left over sliced chicken breast. I imagine you could also use tofu for a healthy vegetarian meal with some protein.
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6 users found this review helpful

PHILADELPHIA Double-Chocolate Cheesecake

Reviewed: Apr. 27, 2009
This is sooooo good! Low fat cream cheese and a pre-made Oreo crust!
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14 users found this review helpful
Photo by branchan

Pork Roast With The World's Best Pork Loin Rub

Reviewed: Apr. 27, 2009
This rub is amazing! I usually scale it down for only one pork loin roast and omit the cumin (personal taste).
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1 user found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Apr. 27, 2009
The different flavors in this recipe are great! The cashews are pretty delicious, I may consider just making them separate to snack on! My only complaint is the salad-to-dressing ratio. Needs either more salad or less dressing.
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2 users found this review helpful

Salmon Chowder

Reviewed: Mar. 3, 2009
Great recipe! Definitely use fresh salmon. To lower the fat I thickened with cornstarch, used skim evap milk, and garnished with a little cheddar cheese rather than putting so much in the actual soup. This still gave it that extra flavor!
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1 user found this review helpful

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