trisch Recipe Reviews (Pg. 1) - Allrecipes.com (1178)

California Fusion Peach Salsa

Reviewed: Jun. 16, 2010

I made this salsa to go with teriyaki grilled fish. I used some gorgeous fresh peaches from the farmers market. Unfortunately, it didn't turn out to be as good as I anticipated. Nice heat from the garlic chile paste but I think flavor overpowered the perfume of the peaches. The five spice got lost in the mix. Also, the salsa was missing the pep that usually comes from onions -- the green onions just aren't peppy enough.

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7 users found this review helpful

Sweet 'n' Spicy Roasted Corn

Reviewed: Mar. 30, 2010

I was hoping the butter seasoning would be more of a glaze than it was. The idea seemed great, but what I got was too garlicky and too greasy for my liking.

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4 users found this review helpful

Vichyssoise

Reviewed: Sep. 7, 2009

I agree that this was a great starting point. I combined this recipe with the Classic Vichyssoise recipe by 2doulas and another from one of my cookbooks and ended up with a beautiful soup that my guests adored. The key is to use the herbs called for in the other recipe, sub white pepper for the black, use fat-free half-and-half instead of cream, and garnish with sour cream and chives. Yum, yum, yum!

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5 users found this review helpful

Classic Vichyssoise

Reviewed: Sep. 7, 2009

I love the use of bay leaf, thyme and marjoram in this recipe. Instead of whipping cream, I used fat-free half-and-half to thin the soup to proper consistency and then served the soup in small cups with a dollop of sour cream and a sprinkling of snipped chives. Delightful!

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3 users found this review helpful

Deliciously Organic Carrot Spread

Reviewed: Jul. 6, 2008

I'm not sure I'd call this delicious. Sauteing the carrots led to a more fibrous consistency than perhaps steaming or boiling them would have. The soy milk, maple syrup and 5-spice powder made for an odd sweetness that I found myself eating but not sure how much I was enjoying. Maybe it would be better with curry powder instead of 5-spice.

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3 users found this review helpful

Chorizo Filled Dates

Reviewed: Apr. 24, 2008

The chorizo and bacon flavors fought each other, and the dates turned to mush in between. What a waste of good ingredients.

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0 users found this review helpful

Cucumber Peanut Salad

Reviewed: Feb. 11, 2008

The only adjustment I made to this recipe was to substitute canola oil for the butter. It turned out delicious! The crunch of the peanuts is a key contrast, so make sure to sprinkle the peanuts onto each serving just before it's time to eat. I'll be making this again and again as we head into peak cucumber season!

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3 users found this review helpful

Watercress and Crab Salad

Reviewed: Jan. 20, 2008

I thought I had imitation crabmeat in the freezer, but it turns out I had run out, so I substituted some Japanese fish cake sliced thin and halved. I also eyeballed the ingredient amounts rather than measuring everything out. It turned out delicious. Next time I'll try it with jumbo lump crab meat!

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4 users found this review helpful

Melon Smoothie

Reviewed: Jul. 26, 2006

I made this with honeydew only and found it to be good and refreshing but nothing spectacular. It's like an agua fresca without the work of de-pulping.

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1 user found this review helpful

Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

Reviewed: Jun. 5, 2006

I was really disappointed with this recipe. Sauteing the corn didn't add anything to its natural flavor and only made it greasy. The spread was too tart and the chili flavor overwhelmed the delicate sweetness of the corn.

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9 users found this review helpful

Eggs with Tomatoes

Reviewed: Mar. 28, 2006

I used chopped Roma tomatoes instead of sliced hothouse tomatoes. The flavor was okay.

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1 user found this review helpful

Apple Hermits

Reviewed: Mar. 22, 2006

I guess I took "heaping teaspoon" too literally. I ended up with 27 very large cookies that took about 19 minutes to bake thoroughly. But oh what cookies are these! Thick, cakey, chewy, not too sweet, not too greasy. I'll be stocking up on parchment paper so I can be ready to make these on a moment's notice!

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1 user found this review helpful

Roasted Pears with Caramel Sauce

Reviewed: Jan. 14, 2006

I can't get over how much butter and sugar this recipe calls for! I cut both the butter and sugar to 2 tbsp. each, peeled and cut my pears into fans so the syrup could penetrate, sprinkled them with a little lemon juice before roasting, and basted them a couple of times while roasting for 30 minutes. The Bosc pears held up very well. As soon as I removed the pears from the oven, I poured 2 oz. Amaretto over them and let the liqueur mix into the caramel. Delicious!

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34 users found this review helpful

Zucchini Pie

Reviewed: Sep. 27, 2005

I've been making this recipe for years. It's great as is, and easy to riff. I once served it at a New Year's Eve party, and people ignored the roast beef tenderloin with port sauce to eat the Zucchini Pie!

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3 users found this review helpful

Apple Crumble Pie

Reviewed: Jun. 28, 2004

Good basic idea. I used two each of Cameo, Fuji, and Granny Smith apples; mixed the apple slices with the cinnamon and sugar and 1/4 tsp. nutmeg before arranging the slices in the pie crust; substituted brown sugar for the white sugar in the crumble; and cut down the butter in the crumble to 4 tbsp. The crumble turned out fantastic, but after 50 min. at 400-degrees, the apples were still crunchy (or as my boyfriend put it, "There's still some life in this pie!"), the filling was watery, and the crust was soggy. Next time I'll add more apples to mound the filling up a bit more, use less sugar to cut down on the sweetness, add more spice, mix flour into the filling to prevent so much sogginess, and probably cook the apple mixture before I pour it into the crust.

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2 users found this review helpful

Southwestern Black Bean Stew

Reviewed: May 13, 2004

This is a good, easy recipe to make for a weeknight dinner, but it's not great. It's missing some depth, and I found myself at the table adding chili powder by the spoonful in an attempt to give it some of that depth. Oh well, I ended up just drowning it in cheese, which made it "all good"!

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0 users found this review helpful

Yvonne's Pea Salad

Reviewed: Mar. 16, 2004

This turned out rather bland and thick when I followed the recipe exactly, but a squeeze of lemon juice made all the difference in the world. Next time, I'll substitute drained plain yogurt for at least half, if not all, of the sour cream, and add a liberal dose of lemon juice. With the added tanginess, yum!

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5 users found this review helpful

Greek Lemon Cake

Reviewed: Feb. 23, 2004

Wow! This will become my standard lemon cake recipe. I used three heaping, packed teaspoons of lemon zest and lemon yogurt and baked the cake in a bundt pan. It was done in exactly 50 minutes. I drizzled it with some lemon glaze and served it to my boyfriend, and avowed "pie guy." He had three servings!

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3 users found this review helpful

Tuna Mousse Terrine with Olives

Reviewed: Feb. 23, 2004

I made this for a wine tasting party. My guests loved it, but it wasn't as smooth as I would have liked for it to be. It was kind of grainy, and the flavors were almost too understated. If I make it again, I'll probably add a lot of Tabasco or other spicy sauce or dill pickles to give it more character.

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10 users found this review helpful

Quick Stuffed Tomatoes

Reviewed: Feb. 16, 2004

Absolutely delicious! The couscous filling turned out quite moist and easy to pack into the tomatoes, but I ended up eating so much of it along the way, there wasn't enough to fill the tomatoes! :) I'll be making this often.

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0 users found this review helpful