Malishka31 Recipe Reviews (Pg. 1) - Allrecipes.com (10964516)

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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 27, 2008
This IS really good. Oddly enough the one part i thought would be just ok was the best part- the dumplings! Using canned dough works really well. I used a whole cut up chicken, 32 oz of broth, 1can of peas, 1 can of mushrooms, and lots of spices - just the spices i would normally use to spice my chicken. I will say that 32oz makes it a bit more soupy and did require some flour, so next time i would use 16oz of broth. I was too lazy to cut the onion but i am sure it would be wonderful with this. Overall it is easy and tasty- what more does a simple homecooked dinner require?
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1 user found this review helpful

Mexican Bean Salad

Reviewed: Aug. 17, 2011
I used canned corn. 1 small sized onion and 1 yellow pepper. Halved the Oil and Vinegar but kept the spices the same , used only lime juice- its all I had. Salad was delicious.
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3 users found this review helpful

Val's Hungarian Jewish Chopped Liver

Reviewed: Mar. 21, 2009
Very good. A couple of tips, soak your chicken livers in milk anywhere from 2 hours to overnight, it makes the flavor creamier and more delicate. I made this into a pate and i used a food processor, it is just easier. This recipes makes MUCH more than for 6 people, more like a small army of 30.I gave it away to neighbors and we still have a ton left.
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3 users found this review helpful

Company Liver with Onions

Reviewed: Jul. 23, 2009
This is exactly how i have always made liver and onions but i usually omit the mushrooms. Another key trick- soak your liver in milk or buttermilk overnight if you are using older liver, veal liver can be used without soaking. I garnish with fresh chopped dill and serve with mashed or roasted potatoes - this is a very popular Russian/Eastern European dish!.
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Russian Mushroom and Potato Soup

Reviewed: Feb. 1, 2008
Originally I thought this soup was just ok, but on the next day it was marvelous. My husband detests carrots so i did omit them, and i did 2lb of mushroom and 1 pound of potatoes. Also I did add two large portabellos. It is great but it is super important to let it stand for a while after you add the mushrooms to have the flavor of the mushroom really seep into the soup and make it super mushroomy. It is amazingly easy so you get extra points for that. Also i just did lots of fresh dill as i did not have any dried (not that it matters much if at all ) I served with some crackers. My husband just consumed 5 ladles full of this for dinner, and had it for lunch too. :) tasty!
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2 users found this review helpful

Antipasto Pasta Salad

Reviewed: Mar. 26, 2008
I have been making this type of salad for many years, and it is always good! I always omit the salami and pepperoni though b/c of a few vegetarians. The other thing is i add all the dressing ingredients to warm pasta and then let it cool, the pasta soaks up all the flavors of the dressing and i prefer the salad that way. I never add oregano b/c i just hate it- omitting it does not take anything from the salad. Actually you can change things around a lot and still make it tasty, the only thing i find really important is the Asiago, it makes a huge difference in contrast to other cheeses. I have done this salad with more or less peppers, peppers of other colors, and no tomatoes- if tomatoes are not in season they are not tasty so i just do more peppers and a couple canned tomatoes. If you go the canned tomato route use just a few b/c they are very wet.
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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Feb. 8, 2009
Excellent as written. This creates a wonderful SAVORY pancake. I like my pancakes sweet so i added 1/2 the salt and more sugar and sugared them when i was done with them. I deemed these FLUFF MONSTERS, they are sooooo fluffy and delicious. BTW if you want fluffy you use the baking powder that is where the fluff comes from. Also i am a crepe person so it is shocking i even liked these so much.
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1 user found this review helpful

Fish Tacos

Reviewed: May 17, 2008
The beer batter is amazing. The sauce is Amazing! Put it all together with a beer and OMG it is soooo good. I used less cayenne and added cilantro- everything was soo tasty! Being from San Diego but now living in NYC this really hit the spot. NYC may have a lot of food but nothing beats true BAJA.
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1 user found this review helpful

Chicken Fettuccini Alfredo

Reviewed: May 1, 2012
Great recipe, easy to adjust to personal liking. I read the negative reviews, some of which suggested bland flavor and others that had issues with grainy texture or overly pastey textures- all of these issues are a personal preference that as a cook you should adjust yourself. If too bland add more salt and seasoning I added more salt, a bunch of fresh parsley and heavy cream with more milk than called for. I also changed the cheeses up to include swiss and gruyere instead of colby-jack because to me that is what Alfredo should have. i used a blend of shallots, onions and garlic along with 10oz of mushrooms and fried it up until golden, added flour and CLUMPING is normal, you should add the liquids and mix until smooth- you must use a relatively LOW heat and mix, mix, mix and MIX while adding all the cheeses and milk/cream. If you have grainy texture this is a technique issue not a recipe issue. Overall i think this is a great recipe and allows for a lot of variation depending on what you have on hand, and that is the ultimate 'homestyle' recipe in my book. Thanks
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32 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Feb. 26, 2008
For a quick simple easy and possibly sugar free cookie, they are good. However they are not the type of cookie i like, you can not make these chewy , they have this crumbly chewy texture but not the type of cookie i am used to. I did use splenda and a bit of brown sugar.
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Beer Bread I

Reviewed: Mar. 29, 2009
This is good and easy BUT make sure you like the beer you use. I used Guinness b/c i let my husband choose the beer. Guinness worked well but it was too bitter for my taste as i prefer sweeter breads and he prefers saltier or savory ones. I did add about 1 cup of cheddar and some salt to the bread. It is still good, i eat it with butter and jam and can not taste any bitterness. Do let the bread rise for 30 to 60 min before baking, and if you want a nice crust, butter the pan and put butter on top. You cant ruin bread with butter, so as much or as little as you like. I did use the 1/3 Cup of sugar suggested by others, next time however i will add brown sugar and try with guiness again to cut that bitterness even more, maybe even a cup of brown sugar and some dried fruits. IMO beer bread better lends itself to sweeter flavors in order to get rid of the bitterness that is going to be present. I know that not everyone can taste or dislikes the bitterness but for those of us that can taste it, make a sweeter beer bread instead
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Pomegranate Stew with Chicken (Khoresh Fesenjan)

Reviewed: May 10, 2008
My husband liked this a lot, i found it a bit too tart myself, but it is still a very good recipe. I used a bit less pomengranate juice b/c i drank some of it :) It took about 2 hours to cook down to the consistency I wanted. I did use chicken breast b/c it is what i had but i also recommend using thighs instead, dark meat would just taste better, or better yet, make this sauce and put it on a ROASTED DUCK- the tartness would be divine with a duck. This recipe is really simple and if you are uncertain about if you will like it just cut it in half and give it a go, it does not have too much of a peculiar Middle Eastern spice flavor at all.
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Mushroom Pork Chops

Reviewed: Jun. 30, 2008
I thought it was good. Not amazing gourmet style stuff but just good, tasty, quick and easy weekday meal- this is not meant to be some fancy gourmet pork. I browned the pork first with garlic powder, salt, and pepper- i did use a lot of those 3 spices because i know cream of mushroom can be a bit bland as to suit many people. After browning I de-glazed the pan with some Merlot- thats what i had in the fridge- I used about 1/2 a cup. Then I tossed the onions into the dutch oven (i was using a dutch oven not skillet for this) So onions went in with the wine- i let them cook a bit to release some of the sugars in the onions and to remove the alcohol from the wine. When the onions where almost translucent i added a bit more wine- about 1/4 cup and let it cook a few more minutes- then threw in the mushrooms that i fried in another pan, let all that cook for a few min, added the soup, mixed it all up, threw in the pork, and cooked it for another 25 min- then just left the lid on. I think the big difference is using some wine to add flavor. You can use white or red. Most recipes on here require the addition of your own personal preference. This is a great standard everyday recipe to work off of. If something is to bland- which a lot of the 1-2 star reviewers noted than it is up to the individual cook to spice things up. It is impossible to meet the needs of every palate with one recipe. I enjoyed this and think it is a great alternative to the basic pan fried chop or breaded chop
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Guinness® Corned Beef

Reviewed: Mar. 29, 2009
Please note that you should LOVE Guinness or atleast like it if you want to enjoy this. It is just ok, but i personally would have enjoyed a more traditional water cooked corn beef for the flavor of Guinness is not one i cared for. If you expect it to just taste like something or other, dont, it will simply taste like a brisket that is flavored in Guinness. I shredded the beef and added mustard to mine and that killed some of the flavor but overall not a flavor i enjoyed.
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Chicken Tikka Masala

Reviewed: May 9, 2008
As written this recipe is NOT EDIBLE. I would say for two reasons, 1 being the salt and 2 being that it is too spicy. I enjoy spicy food but it must have flavor and not just burn in your mouth flavor. I am from Southerm California so jalapenos are nothing new too me but for Chicken Tikka Masala as written it is unpleasantly spicy. I augmented the recipe as follows: used some salt, about 1 teaspoon for marinade and a pinch here and there for the sauce. I had to make about 4 times the amount of sauce because it was not edible as written so i added more heavy cream (1 quart total) and more tomatoes. I did not use canned tomato sauce- i used canned tomatoes that i crushed. I added about 1/2 a teaspoon more of paprika and a tablespoon of sugar along with some ground ginger because of all the extra liquid i added. The sauce was super creamy and spicy and tasty. I also baked the chicken and used chicken tenderloins that i pounded down a bit and cut and half- this way when i marinated for an hour the marinade did its job well b/c the chicken was small. I baked at 400 and then quickly pan fried for some color. I would also add that the cinnamon in the marinade is overwhelming and I would omit it altogether if i chose to utilize the marinade again. The sauce is pretty good and when tossed with the chicken it really doesnt matter if the chicken was marinated or not- i would say if you grill go ahead and marinade but remove the cinnamon it adds a bizarre flavor.
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Ukrainian Red Borscht Soup

Reviewed: Mar. 30, 2008
I am russian, husband is ukranian- i decided to try this for a different recipe for our traditional borscht and we prefer ours- i really do not like the sausage in this recipe
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6 users found this review helpful

Best No-Bake Cheesecake

Reviewed: Mar. 17, 2008
This does not taste like cheesecake nor do I find it particularly taste on its own. I had no problem with the texture- i did beat heavy cream seperately then add it into the cream cheese. This is basically a glorified frosting.
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