COOKINGIRLLJ Recipe Reviews (Pg. 1) - (1168103)

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Portobello Mushroom Stroganoff

Reviewed: May 9, 2007
As written, this recipe would warrant a 2-star rating. But with some changes, it could well be 5-star! As others, I also added crushed garlic (1 large clove), and a few dashes each of soy and worcestershire sauce. Without these flavor enhancers, the recipe would be quite flat. I also reduced the sour cream to 1/2 cup; fearing that 1 1/2 cups would be way overkill. 1/2 cup was perfect, and I used the lite version with success. Once the sour cream and flour mixture was added to the mushroom and broth mixture, I cooked everything on med/low heat for about a minute to cook the flour a bit (raw flour is not a good thing). For further improvement next time, I'd add a few teaspoons of tomato paste to ramp up the flavor and richness of the dish (tomato paste is sometimes found in beef stroganoff recipes). Also, unless you're a strict vegetarian, I would recommend using beef broth in place of the vegetable broth. Lastly, I would reconstitute a few dried mushrooms (ex: dried porcinis) and add them into the mix. This would pump up the 'mushroomy-ness' of the dish. For texture variety, you could also add in some other types of fresh mushrooms (button, oyster, etc.) Lastly, don't cook your noodles before starting to prepare the stroganoff. They will get cold and sticky by the time you're ready to use them. Instead, cook 'em at the last minute. Once served up on your dinner plate, add a dollop of sour cream to the top of the stroganoff. Yum!
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437 users found this review helpful

Cranberry Nut Bread I

Reviewed: Dec. 21, 2006
Very good! The orange flavor really comes through and enhances the bread's flavor. I used dried cranberries ("Craisins") and it was great. To add a little something extra to the finished bread, I made a glaze of powdered sugar, orange juice and some orange extract and drizzled it over the top. This is a great treat to make at holiday time - I'll bake it up again!
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5 users found this review helpful

Spicy Peach Chutney

Reviewed: Jul. 10, 2006
Very, very good! The house smelled wonderful while the chutney was cooking and my guests and I enjoyed the finished product. This chutney would be good with pork, chicken, fish - I served mine alongside cornbread with a barbecue meal. I halved the recipe, and it yielded exactly 3 cups.
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50 users found this review helpful

Oven Pot Roast

Reviewed: Sep. 26, 2005
Real good comfort food! Concerned with salt, I used low-sodium cream of mushroom soup, just a 1/3 packet of dry onion soup mix, and threw in 2 sliced yellow onions into the pot. ADD FRESH ONIONS - it results in lots of gravy and a wonderful flavor. Also, sub'd white wine for the vermouth. Start checking the roast after 2 hours to test for doneness. Love the idea of cooking pot roast in the oven (a new twist on a classic). Soooo good with mashed potatoes - enjoy! : )
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42 users found this review helpful

Ranch Dressing II

Reviewed: Sep. 26, 2005
Good dressing. Felt it was a bit heavy on mayonnaise-flavor, so next time I'd cut back on the mayo a bit - maybe to 3/4 cup. Balance of herbs was good, but I might try tad less dill and use fresh versus powdered garlic. I thinned out the dressing with a little milk to make more fluid and it worked great. Aside from being tasty on salad, this makes a GREAT sandwich spread (try it on a grilled chicken sandwich - yum!!)
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1 user found this review helpful

Chocolate Cheesecake II

Reviewed: Mar. 4, 2005
This chocolate cheesecake is very good, particularly if you use good quality chocolate to prepare it (I like Ghirardelli). But, I found the chocolate topping to be far too thick on top of the creamy cheesecake. I'd go with more cream and less chocolate in the ganache topping and spread a smaller quantity on top of the cake. Sometimes less is more. I also chilled my cheesecake first before adding the topping. Overall, a very good (and rich!) dessert.
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3 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Feb. 7, 2005
YES, it's as good as everyone says! Scrumptious as a dip for Super Bowl Buffalo chicken wings, or just as a standard dip with chips & crackers. Yum-yum-yum!! If you like your dressing a touch thinner, just add a splash of buttermilk. Excellent stuff.
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1 user found this review helpful

Irish Cream Chocolate Cheesecake

Reviewed: Dec. 19, 2004
Quite good - and my cheesecake sustained not one crack! : ) The irish cream flavor was just right at 1/3 cup. The cake's texture was fairly good, but could have been a bit creamier - I think 3 T. of flour is excessive for a cheesecake; I'd scale back to 1 T. next time. A water bath might also aid creaminess. I garnished the cake with a border of sweetened whipped cream and it was a great flavor complement to the irish cream flavor. Some good bittersweet chocolate shavings or melted chocolate drizzled on top would be great as well.
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1 user found this review helpful

Ganache I

Reviewed: Jan. 19, 2004
Good stuff. I was looking for a chocolate filling to use in a layer cake and appreciated the tip that you could whip ganache to transform it into filling. I found the ratio of chocolate to cream to be a bit high for a cake filling, so I added extra cream to yield a creamier texture. The result was a truffle-like filling. Delish! It's been said before, but do buy the best bittersweet chocolate you can. I used standard bittersweet baking squares and found I had to add a few tablespoons of powdered sugar to cut down on the bitterness. This basic recipe lends itself to personalization, whereby you could play with different flavored extracts to customize a flavor. But it's great as is!
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69 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Sep. 4, 2003
I agree with the previous reviewer: this dish has little taste. The recipe is sorely lacking in seasoning and creating flavor depth. The one thing I did like was how tender the meat came out through the slow cooking process. Seasonings are really needed, such as salt and pepper, garlic, beef bouillon and/or broth, perhaps even a touch of tomato paste. I also think that browning the meat and onions (as well as mushrooms) would result in a much fuller flavor, so I’ll do that next time. And, the cream cheese just does not work in stroganoff – sour cream would much improve and authenticate this dish. Although I wasn’t impressed, it’s definitely a dish I can tinker with. : ) Folks - see “Daria’s Slow Cooker Beef Stroganoff” on this site. That recipe looks MUCH better.
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6 users found this review helpful

Cranberry Orange Cookies

Reviewed: Dec. 16, 2002
A tasty and nice holiday cookie. As a previous reviewer said, these are a "soft" type cookie, and they have a nice orange flavor. Make sure you add enough cranberries - mine could've used a few more. I might add a touch of vanilla to the cookie batter next time and a smidge more orange zest. The icing was fine - I added a bit more orange zest to it.
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49 users found this review helpful

Sauteed Apples

Reviewed: Nov. 4, 2002
Easy and delicious to prepare. These apples taste much like apple pie filling. I served them warm over vanilla ice cream topped with granola for a comforting autumn dessert. I'll be making these again, possibly adding some nutmeg and/or lemon juice (but they're wonderful as is!)
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0 users found this review helpful

Pumpkin Cake I

Reviewed: Oct. 28, 2002
The blend of spices really gives this cake nice flavor! I normally prefer to make cakes with butter and/or margarine versus oil, so next time I will try that. Oil does make the cake moist, but butter gives much more depth of flavor. I baked the cake in a tube pan and frosted the top portion of the cake with an orange cream cheese frosting. The frosting: 6 oz. cream cheese, 3 T butter, 1 1/2 T freshly squeezed orange juice, 1 T grated orange rind, 1 t. vanilla extract, and enough powdered sugar to make the desired frosting consistency (approx. 2 cups). The cake and the frosting make a great combination!
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108 users found this review helpful

Asiago Toasted Cheese Puffs

Reviewed: Oct. 22, 2002
These are tasty little guys! I whipped these up last night and enjoyed them with a glass of wine. Can I tell you a secret? I didn't have the baguette bread in the house, so I used hot dog buns! It worked out fine (although I'm sure they're much more delicious on the specified bread). Next time I'll add more than 1/3 c. mayo and cut back on the thyme as I found the teaspoon to be a bit overpowering. Otherwise, a terrific and quick appetizer.
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4 users found this review helpful

Easy Roasted Pork

Reviewed: Oct. 2, 2002
Very good and extremely simple. Instead of cinnamon applesauce I used a peach-sauce product I had on hand and it worked fine. The aroma from the kitchen was heavenly! Because the roast is cooked in an oven bag, it doesn't get a caramelization or "crust" to it. I somewhat missed that, so next time I may rub the roast with cinnamon, ginger and brown sugar and brown it in a dutch oven, and then finish cooking in the oven bag with the applesauce. Worth a try!
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4 users found this review helpful

Chicken-and-Pasta Bake with Basil

Reviewed: Sep. 3, 2002
Hmmm, I'm not quite sure what all the positive fuss is about because I was quite disappointed. Granted it's a lower fat recipe, but it suffers from the lack of an interesting fat substitute. I would possibly try again, but only with a bunch of changes. First, I too would double the amount of sauce (it's way too dry with only 2 cups). A quarter cup of flour? Paste city. Next time I'd try less flour coupled with an equal quantity of margarine to make the roux. Could also add some low fat chicken broth to increase moisture and flavor. Although asiago cheese is tasty, it's too mild for this dish. I would use parmesan or romano next time. One generous clove of garlic is plenty (two overwhelms). Top the finished casserole with a sprinkling of grated cheese, then COVER the dish and bake for 15 minutes (if you don't cover it, the moisture will evaporate). Uncover for the last 5 or so minutes to lightly brown the top. So, I'll see how it comes out next time.
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12 users found this review helpful

Tortilla Casserole

Reviewed: May 20, 2002
Very tasty! Made this past weekend for family brunch and we all enjoyed it. I served sour cream and extra salsa on the side, which made nice complements. A very easy and delicious recipe - I wouldn't change a thing. Makes a good vegetarian dish (although adding sausage as the other reviewers' did sounds quite good as well). I'll make it again.
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2 users found this review helpful

Sauce Rosee

Reviewed: Nov. 1, 2001
YUMMY – very delicious! A great blend of seasoning makes this sauce a definite keeper. Plus, it’s very quick and easy to prepare. I followed the previous reviewers’ advice and used 3 T. olive oil and 1 lb. Tortellini. I also reduced the thyme to ¼ t., the sugar to 1 t. and the pepper flakes to just a dash or two (this sauce comes out quite spicy with the recommended ¼ t.). Lastly, since tomato sauce comes in EIGHT oz. cans and heavy cream comes in EIGHT oz. cartons, I used the full 8 oz. of both and the sauce came out perfectly (hey, why have unnecessary leftovers?) And speaking of leftovers, this sauce tastes EVEN better a day or two later. I now can’t wait to make more!
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37 users found this review helpful

Pumpkin Cream Cheese Muffins

Reviewed: Oct. 29, 2001
These were very nice muffins (as my co-workers who just happily gobbled down a bunch can attest!) I'd make them again, but here's how I'd fine-tune the recipe: In the streusel, I'd use a little less flour, a bit more butter, and a bit of brown sugar. Would also kick up the muffin's spiciness by adding some nutmeg to the batter. And, I didn't like the idea of using olive oil, so I used vegetable oil and the texture was great - very tender. Finally, these muffins are really not "cream cheese FILLED." Instead, the thin cheesecake-like topping sits atop the muffin underneath the streusel. Next time I may try adding a touch of flour to the cheese mixture and put more than 1 T. of the mixture in each muffin (Got leftover cheese mixture? Use it to make an individual-sized cheesecake "tart." I did and it was yummy and very cute!)
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64 users found this review helpful

Brown Sugar Cream Cheese Frosting

Reviewed: Oct. 22, 2001
Guess I'm the first one not to care for this frosting - sorry! :( I didn't care for the flavor and felt that the almond extract took over for the rest of the ingredients (I couldn't even tell there was brown sugar in it). Also, the recipe made a very tiny portion. I began making the recipe, and then turned it into standard cream cheese frosting by adding powdered sugar. Used the resulting frosting on a banana cake and it was okay, but I would've preferred a more straightforward cream cheese flavor.
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3 users found this review helpful

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