VNITSIRK Recipe Reviews (Pg. 1) - Allrecipes.com (1161498)

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Mock Tea Sangria

Reviewed: Oct. 5, 2001
This is really good! I made it the night before thinking it would be a good morning caffeine drink, but it didn't last that long--the pitcher was completely empty by the next morning! The empty pitcher was, however, still in the fridge...MEN!!!!
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37 users found this review helpful

Absolutely the Best Chocolate Chip Cookies

Reviewed: Oct. 8, 2001
Fantastic!! I used about a plum sized scoop of dough, so I came up with about a dozen large cookies. They looked wonderful...and tasted even better!!
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0 users found this review helpful

Easy Key Lime Pie I

Reviewed: Oct. 19, 2001
I followed most of Shrae1's advice: 4 yolks, 1.9 cans sweetened condensed milk (I just didn't scrape every last drop out of the 2 cans), 1 c key lime juice, and it fits perfectly into a 10-inch pie pan. As an Arizonan, I'm not sure how much my opinion counts, but I much prefer a shortbread crust (Quick & easy: cream 3/4c butter with 1/3c powdered sugar, add 1-1/2c of flour & pinch of salt, pat into pie pan & bake at 325 for 15 minutes or until slightly browned)
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1 user found this review helpful

Bananas Foster II

Reviewed: Oct. 24, 2001
Cool breeze. Warm bed. One bowl. Two spoons. Cancel all plans. (PS: Very nice with strawberry ice cream, too!)
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4 users found this review helpful

Green Bean and Mushroom Medley

Reviewed: Nov. 5, 2001
This is a great recipe! Whatever I serve as a main course, this always disappears from the plates first. Easy, flavorful veggies!
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1 user found this review helpful

Pizza Soup I

Reviewed: Nov. 5, 2001
Fantastic! It really pays to keep these ingredients on hand. Perfect for: "Honey, the guys and I are done with basketball, and everybody is coming over. We're starving! See you in 30 minutes."
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12 users found this review helpful

Moist Yellow Cake

Reviewed: Nov. 5, 2001
Ok, here's the deal. I am a huge snob about making things (especially desserts) from scratch. I am also pregnant and have been desperately craving Betty Crocker's Super Moist Yellow Cake with my grandmother's chocolate cream cheese frosting. I've tried every yellow cake recipe I can find to avoid being seen with a box cake, and this is one of the best, but my hormones have finally overpowered my snobbery. This recipe makes a moist, tasty cake...but Betty does it better!
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1 user found this review helpful

Home-Style Brown Rice Pilaf

Reviewed: Nov. 5, 2001
I really like this recipe! I often omit chickpeas and cashews, only because I tend to keep the rest of the ingredients in the pantry. It takes time to prepare, but not a lot of effort. I usually make it on worn-out Fridays and then we eat the leftovers straight from the fridge for sleep-in Saturday breakfast.
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1 user found this review helpful

Amatriciana

Reviewed: Nov. 8, 2001
Amazing! I used one can stewed tomatoes with basil and oregano, one can diced tomatoes with garlic, one small can regular tomato sauce and one small can tomato sauce with basil, oregano and garlic. I tripled the rest of the recipe, and it was great!
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3 users found this review helpful

Cream Cheese Penguins

Reviewed: Jan. 3, 2002
Adorable and yummy! I made one alteration: I put the top olive sideways, so I could put the beak through the hole in the back and it came out the x in the front. Also, don't make them too far in advance--they dry out rather quickly.
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10 users found this review helpful

French Green Beans

Reviewed: Jan. 4, 2002
Very yummy! I used olive oil instead of butter because--how lazy is this--I didn't want to take the time to melt the butter. The next day, I poured some balsamic vinegar on it, and it was great cold at lunch, too!
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13 users found this review helpful

Beef Marinade I

Reviewed: Oct. 3, 2002
Deeelish! My family and I love this, and guests "wow!" at it, too! I tweak it a little: just 1 cup vegetable oil plus 1 cup good olive oil, and then cut the white wine vinegar to 1/4 cup and add 1/4 cup red vine vinegar. This will become your exclusive steak marinade!
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85 users found this review helpful

Greek Saganaki

Reviewed: Oct. 3, 2002
Amazing! I made this as an appetizer for my in-laws and when it was gone, they sent me directly back to the kitchen to make more! I suggest refrigerating for 10 minutes or so before frying to set the breading.
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31 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Oct. 3, 2002
I put chicken breasts in this marinade first thing in the morning, and it came out perfectly that evening. Definite keeper!
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1 user found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 3, 2002
Betcha can't make this just once! Very zesty! A general tip: I put this in the smallest baby food jars and it is the perfect amount for two side salads or one big lunch salad. This would also make a yummy marniade!
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2 users found this review helpful

Baklava

Reviewed: Oct. 3, 2002
Excellent! Fabulous! Stupendous! I am not much of a "measurer", but I would say I used more than 1 tsp of cinnamon. Make this for dinner parties/entertaining--it is easy, yet impressive and exotic. Donna's Greek friend sure got the short end of the stick--this is a million times better than apple pie!
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3 users found this review helpful

Fettuccine Alfredo V

Reviewed: Dec. 19, 2002
PLEASE, just make this! It will make you very, very happy and the world can always use extra happiness!!! ...why are you still reading this? Get in the kitchen--you will love this dish!
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3 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Feb. 5, 2003
I made some changes: added worchesterchire, chopped fresh parsley, a good deal of riesling wine, but no sherry, and I used only parmesan cheese. Don't hover over the stove "continually stirring" the onions...certainly keep an eye on them, but part of the beauty of this thoroughly scrumptious recipe is that it's a throw-together no-brainer!
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5 users found this review helpful

Cornish Splits

Reviewed: Feb. 5, 2003
These had no flavor. They had a great texture, but even my hubby's buddy who is a regular Hoover when it comes to food didn't finish his. I won't make these again.
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2 users found this review helpful

Philly Steak Sandwich

Reviewed: Feb. 5, 2003
This was great, authentic or not! I take the sirloin right out of the freezer and slice it very thin with a slicer. I marinated the sliced meat with the herbs and spices plus some vegetable oil, soy sauce and worchestershire overnight the first time, but when I've made it since, I just let it defrost/marinate on the counter while prepping everything else and/or sides, and it imparts plenty of flavor. Thanks for the great recipe!
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3 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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