BROTHERMEAT Recipe Reviews (Pg. 1) - Allrecipes.com (1102532)

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Aloo Matar

Reviewed: Jun. 16, 2010
Super easy to make, cheap and delicious. There wasn't enough liquid, so added a can of tomato juice (12-oz for a double batch) and extra sugar (to taste) to balance out the acidity. I found it necessary to follow the recommendation for additional extra garam masala, though it probably depends on what brand you're using. I will make this again soon, but will boil or pressure cook the potatoes separately. While this adds some steps (and another pot to clean), it will allow me to cut down on the amount of oil I use.
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4 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Jun. 10, 2010
This is an excellent recipe. I had garam masala on hand (most of the spices are already contained in the spice mix), so I used that. I followed the recommendation of the additional liquid. Next time, I will use more butternut squash (and, perhaps, puree the soup with a hand blender). The consistency needs tweaking-I've been been pleased with mixing in cooked rice (once brown rice, once basmati). I made a double batch and froze some servings. I am not sure how it will fare with reheating, but I imagine it would be fine. UPDATE: The verdict is in: great for freezing.
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8 users found this review helpful

Smoky Sweet Pea Soup

Reviewed: Feb. 23, 2009
Dried chipotles were an ingredient in another recipe I was making. I was unable to find them and bought a small can of chipotles in adobo instead. I found this recipe while looking for ways to polish of the aforementioned can. Had I found the dried variety in the first place, I probably would never have made this recipe. I am glad I did find it, because the flavors are complex and tasty! I diced one of the chipotles in adobo and left it in. There was a little too much liquid for my preference, so I will add more peas or cut the amount of liquid next time. I also used chicken broth instead of water (and left out the boullion cube). While the color of the soup will probably keep it out of any food blogs, it could be dresssed up with a sour cream/yogurt garnish for guests. I will definitely make this again!
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8 users found this review helpful

Sherry's Wild West Soup

Reviewed: Feb. 23, 2009
I made a big batch for freezing. Like one of the other reviewers, I also substituted quinoa for white rice, added a can of fire roasted tomatoes and left out the chicken and the cheese. The avocado was a nice touch. Next time I might throw in some lemon juice.
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8 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: May 15, 2007
This was really excellent and definitely way more than 4 servings. I couldn't find "canned mixed beans," so I made my own mixture of black, pinto, dark red kidney and garbanzo beans. I also substituted fat free yogurt. I will definitely be making this again!
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2 users found this review helpful

Spinach and Leek White Bean Soup

Reviewed: Mar. 6, 2007
I was a little disappointed-I followed the recipe (with the exception of adding extra broth-totally needed), but found the cumin to have overpowered the other ingredients. Rosemary and/or thyme are better suited for this soup's delicate ingredients. It's definitely a great base to build on, which is why I still gave it three stars.
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7 users found this review helpful

Savory Mushroom-Barley Soup

Reviewed: Feb. 1, 2007
This completely rocked my world! I was a little concerned with the lack of spices. I made it as directed, but I pumped up the garlic. So, so, so, so good!
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11 users found this review helpful

Wendy's Quick Pasta and Lentils

Reviewed: Feb. 1, 2007
This is one of my favorite staples. I make large batches all the time and freeze leftovers in lunch sized portions to take to work. Sometimes I add mushrooms or other vegetables lying around. I recommend defrosting the spinach in the microwave and then drain it before adding it to the pot (the directions are a little ambiguous). I always have additional chicken broth on hand unless it comes out too dry. It's also good with whole wheat pasta.
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25 users found this review helpful

Orange-Glazed Asparagus

Reviewed: Feb. 1, 2007
Wow, this was really a pleasant surprise! I really liked it. Changes I made: 1) I used 1 cup of orange juice to create more sauce; 2) I don't have a 12" frying pan with a lid, so I substituted a Dutch oven-it worked great; and 3) I turned down the heat after pulling the asparagus out so the sauce wouldn't burn (oranges have a high amount of sugar). Next time: 1)I may add cumin or other dried spice next time to thicken the glaze and spice it up, depending on the main dish and 2) to avoid undesireable day after "asparagus side effects," next time I will use broccoli. That's the only reason I would give 4 stars, but that's not the fault of the asparagus.
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13 users found this review helpful

Aloo Phujia

Reviewed: Dec. 25, 2005
Good and spicy. Next time I will add more tomatos and/or tomato juice. I wanted it to be more "saucy," since I served it over rice.
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2 users found this review helpful

Sicilian Lentil Pasta Sauce

Reviewed: Sep. 3, 2001
Wow! I was really impressed with the heartiness. Everyone who ate it loved it. I added a few chicken bouillon cubes, but it really didn't need it. The next time I make it, which will be soon, I am going to follow previous reviews and use italian seasoning and add the mushrooms and zucchini later.
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5 users found this review helpful

 
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