Happy Cookah Recipe Reviews (Pg. 1) - Allrecipes.com (10935437)

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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Reviewed: Aug. 29, 2010
"This is by far the best salad I've ever eaten," said my husband, halfway through dinner -- and several more times after that. I was stunned, because he dines at our city's best restaurants every day for lunch. Everyone commented on the way the flavors come together in this elegant salad. I grilled thick, marinated chops the day before. For the fruit, used peaches and plums. Sprinkled lemon juice on the avocado. Pan roasted the almonds in a bit of oil, and toward the end, I added a little sugar to the almonds. Tomatoes were fresh out of the garden. I doubled the dressing and added a T. of red wine vinegar (in addn. to the balsamic) because it was quite thick. This will be on my menu when company arrives next week.
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21 users found this review helpful

Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: May 22, 2010
My AllRecipes search began with the need to use up a couple of ripe tomatoes and some fresh spinach. Though I made a couple of changes to accommodate ingredients I had on hand, I don’t believe I compromised the dish. It truly is elegant with luscious flavors. I didn't have orzo, so I substituted 8 oz. uncooked very tiny macaroni pasta. Half a cup of olive oil seemed too much, so I halved it and am satisfied with this change. I used 2 medium tomatoes, diced, added to the pan along with the spinach. Because I didn't have feta cheese, I went out on a limb and used Camembert, with rind removed and then grated. This went into the pan at the very end with the Balsamic Honey Vinegar. I will make this again and again, and try the recipe as written next time. But now I know I can improvise if necessary. What a find this is!!!
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2 users found this review helpful

Spiced Applesauce Bread

Reviewed: Jul. 5, 2010
Fabulous bread!! I made my own chunky applesauce (with green apples) the day before baking the bread and even left the apple peels on. Used 1-1/2 C. applesauce in the recipe. Went with 2/3 C. sugar and 1/3 C. oil. Hoping to reduce these ingredients even more next time, but sure is good right now. Chose to incorporate 4 T. sour cream rather than 3 T. milk. Increased the cinnamon and nutmeg, but not the allspice. Added raisins and walnuts. Cooking time was almost perfect. Only added an extra five minutes. Everyone in my house is raving over this moist and delicious bread. Try it yourself.
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1 user found this review helpful

Garlic Spinach Soup

Reviewed: Jul. 25, 2010
What a great healthy soup, and it was a big surprise in taste. My whole family loved it. I always have homemade chicken broth in the freezer for soup -- it's much, much better than canned (see my review for chicken broth). To this soup, I added half of a chopped onion, cracked pepper, sea salt, fresh basil, and a combination of chopped zucchini and yellow squash. I had all the ingredients onhand, except for cellophane noodles (so this was omitted) and fresh ginger (so I used small amount of ground ginger), which didn't seem to compromise the flavor. We'll make this often. Note: Especially good for dieters!
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5 users found this review helpful

Chocolate Zucchini Cake II

Reviewed: Aug. 2, 2010
Oh my goodness, this is heavenly. I have an abundance of zucchini in my garden, so am always searching for good zucchini recipes. This one is outstanding along with a nice buttercream frosting. Went out on a limb and reduced the sugar in this cake by 1/2 cup, and I completely replaced the vegetable oil with applesauce -- all with fantastic results. I used sour cream in lieu of sour milk. Added 1/2 cup chocolate chips to the batter, and sprinkled about 3/4 cup on top. (Definitely squeeze the water out of your zucchini, as other reviewers have said.) Give this a try!
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9 users found this review helpful

Best Spanish Rice

Reviewed: Aug. 21, 2010
A winning recipe, for sure. I diced up a large onion and used about 1 T. of garlic. I thawed my homemade chicken broth that I always have in the freezer for such occasions, and used Costco's fresh salsa, which is outstanding in this dish. Ingredients tasted so fresh and no extras spices were necessary. Will try a bell pepper next time, and maybe an extra half cup of salsa. We served our rice with some sour cream on the side. So good. This dish paired well with orange roughy.
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3 users found this review helpful

Sweet Dinner Rolls

Reviewed: Oct. 14, 2010
These rolls are "Get in My Belly" delicious! And so much fun to make. I wasn't sure how long to leave the dough in my breadmachine, but whatever I did worked well. I followed Annabellee's advice to cut her dough into 36-inch pieces and place 3 pieces into each cup of a 12-cup muffin tin. After rising for about an hour, I brushed melted butter on top of each roll and sprinkled half with poppy seeds and half with sesame seeds before popping them into the oven. (I sprayed each muffin cup with cooking spray first, and there was absolutely no problem getting the rolls out.) Served with beef stew -- perfect for a fall evening.
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3 users found this review helpful

Buttermilk Chess Pie

Reviewed: Apr. 25, 2011
I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and sweetener in half: I use 1/4 butter, 1/2 C. sugar, and 1/2 C. Splenda. I also use heaping tablespoons of the flour. This recipe is perfect for a 9-inch Pyrex pie plate, and the cooking time is as stated (45 min.) in my oven. It's one of our favorites. UPDATE 12-29-11: I made the most outstanding topping for this recipe. I needed a filler for my pie, which rattled around in a 10-inch pie pan: Whip together 1 8-oz. tub marscarpone cheese; 1 cup whipping cream; a few T. sugar; and 1/2 tsp. vanilla. Spread this topping on the cooled Chess Pie and refrigerate. I happened to have those extra ingredients in the fridge to use up after Xmas, and this equates to one rich (and deliciously decadent) pie -- only to be consumed on special occasions. The way I make it, it's not too sweet at all. Cut back on all that butter and sugar!
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9 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Jul. 28, 2011
I love the simplicity of this recipe and have made it twice now with fresh rhubarb (once with peaches mixed in). Yum. Based on reviews, I add about 3 C. of the fruit and a bit more milk, flour, and sugar -- about 1 C. each. Watch the butter -- I'm going to try 3 T. next time instead of 4. Can hardly wait to try different fruit. Oh, I've successfully used both a large pie plate and a 9-inch square dish (lightly buttered).
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7 users found this review helpful

Clinton's Special Vegetarian Quiche

Reviewed: Sep. 6, 2011
Loved this quiche! OK, I have to admit, I added some bacon. Bad me, but it really was an outstanding quiche.
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6 users found this review helpful

Caribbean Zucchini Bread

Reviewed: Sep. 6, 2011
Another reviewer is correct in saying "This is KILLER zucchini bread." I cut the sugars in half -- and it was perfect! Lots of compliments from co-workers. Don't forget, the coconut adds its own sweetness. Be careful with the nutmeg. I added a few extra grains, and it was too much for my taste. Great recipe for the green monsters clawing their way out of the garden this time of year.
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6 users found this review helpful

Baked Pork Chops I

Reviewed: Apr. 14, 2012
With 3200-plus reviews already, my input will get lost. Still.... am feeling compelled to boast about this recipe. I hardly ever fry meat. I've attempted frying with a coating in the past (and then finishing in the oven), but the coating always falls off. Not this one! The secret was the flour/egg/breadcrumb step. I used four boneless loin chops, and they were huge, so I followed the instructions for baking. For the sauce, I sauteed onion and fresh mushrooms in the same pan in which I fried the chops (adding a few cloves of minced garlic the last minute of sauteing). Then added a couple cans of cream of whatever soup, 1/2 cup good quality dry sherry, and about 1/2 C. fat-free half and half. Everyone raved.
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7 users found this review helpful

Pop Cake

Reviewed: May 27, 2012
I needed a cake for an office luncheon and I chose this one based on all the great reviews. It was gobbled up in no time. Everyone raved! I let the jello mixture get cold (but not jelled) before pouring it over the cake (to which I poked holes). I always make cake mixes with the "Cake Mix Extender" recipe, which produces a higher and lighter cake. I did the same for the Pop Cake and got fabulous results. Here's what you do: Mix the cake according to box directions. To the batter, add 1 C. flour; 3/4 C. sugar; 1/2 C. vegetable oil; and 2/3 C. water. Mix well. If using a 9X13 pan, bake about an extra 15 min. I'm headed to the kitchen to make another Pop Cake for my family. Thanks for this recipe!
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5 users found this review helpful

Key Lime Pie VII

Reviewed: May 27, 2012
Divine key lime pie!! I bought key limes in Arizona while on vacation, just for this purpose. Made as directed, but with my own crust following others' advice to use 2 C. ground graham crackers and 1/2 C. melted butter. NOTE: I used a standard 9-inch Pyrex pie plate, and that amount of graham cracker crust was way too much. I ended up removing 2/3 C. of the crumbs/butter mixture, which I'll use for something else. Doesn't get any easier than this, and what a treat!!
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Grilled Salmon I

Reviewed: May 29, 2012
Best salmon we've had. Great recipe. I had 2-3/4 lbs. of fish, which I cut into 5 fillets and marinated for a couple of hours. Used lots of fresh cracked pepper in the marinade. We grilled them in aluminum foil packets (with some air space above the fillets). We kept them on the grill longer than the specified time, because the fillets were very thick. Don't need to turn them over if you're using the foil packets method. Absolutely delicious salmon!!
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2 users found this review helpful

Kerry's Beany Salad

Reviewed: Jun. 9, 2012
The crowd at last night's neighborhood BBQ gobbled it up, went back for seconds and thirds, and many asked for the recipe. I doubled the recipe and brought home an empty bowl. This is one of those salads that allows you to use different beans and vegetables without comprising its good flavor. The dressing is key here. I added more red wine vinegar, 1 T. white sugar, some fresh key lime juice, lots of cumin, freshly ground black pepper, sea salt, and cayenne (rather than pepper flakes). Definitely wanted lots of color, so I used yellow and orange peppers, minced celery, and bright red tomatoes. I made this 24 hours in advance, and it not only held up beautifully, but the wait improved flavor immensely. I added a lot of fresh cilantro and chopped fresh tomatoes at the last minute. It's such a fresh-tasting, pretty salad. Don't be afraid to spice it up, and go hog wild with various types of beans. Note: If you make this salad the day before, it'll really soak up the dressing overnight, so take that into consideration.
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Two Step Creamy Cheesecake

Reviewed: Jul. 11, 2012
This recipe knocked our socks off, and it was a snap to make. My husband had to force himself not to eat the entire pie. After one bite, he said, "This is the very best dessert you've ever made!" It’s so light and fresh tasting with nice summer fruit in the markets right now. Here’s what I did: Used 8 ounces of lite whipped topping rather than 12 oz. Added 1/3 C. of instant vanilla pudding to a brick of cream cheese, along with 2 T. of white sugar, 2 tsp. lemon juice, and a bit of vanilla. (The pudding was a worthwhile experiment!) Next time, I’ll add more lemon juice. I used fresh blueberries for the topping. My graham cracker crust was leftover from another recipe, and it only covered the bottom of the pie plate, which was fine. Didn't take long at all for the filling to "set up" before I topped it with fruit. Also, note that it was very easy to slice – it stayed firm while slicing. What a fantastic summer recipe! Thanks Anne-Marie!
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11 users found this review helpful

Zucchini Herb Casserole

Reviewed: Aug. 17, 2012
Okay, this dish was so delicious that it almost didn't make it as far as the oven. Moreover, I came this close to omitting the rice and cheese! I used a regular onion, a bunch of fresh mushrooms, half a red pepper, lots of fresh garlic, 1 30-oz .can of diced tomatoes, drained, and the spices called for in the recipe (only more of them). I also added about 1/4 C. of good-quality dry sherry when the veggies were crisp tender. I could've stopped right there, it was so good. One taste, and I was hooked, but decided to use the rice and cheese, since I wanted to experience the entire recipe. Can't wait until my garden produces red tomatoes, which will really add to the flavor. And btw, I used homemade chicken broth for my brown rice (doubled the recipe for rice). This will become a regular at our house!
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Carrot Cake

Reviewed: Sep. 25, 2012
I took this cake to the office, and everyone raved! I was very popular that day :-) I, too, used the Cream Cheese Frosting II recipe from this site, and it is so creamy and good -- not too sweet. For the cake itself, I cut the sugar down to 1-1/4 C. Next time, I'll just use 1 C. Cut back on oil, too, and used a bit of applesauce. Awesome cake.
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