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African Peanut Soup

Reviewed: Feb. 24, 2011
I absolutely LOVE this recipe. I made it three times within the first week I discovered it, and it's always a crowd pleaser. It's unfamiliar and savory. Like many others, I also substituted chunky salsa for the tomatoes. I use chicken broth instead of the veggie stock, and I also saute the garlic from the get-go with my onions and peppers. I also add an uncooked chicken breast after it's been simmering about 20 minutes. After it's cooked I take it out and shred it before adding it back to the pot. I've used white rice, as opposed to brown. When I add the rice, I also add a peeled/chopped potato, making it extra hearty. For the peanut butter I've used Jif extra crunchy. I've noticed a lot of people concerned about the sweetness in processed vs. natural, but I think it's a good flavor. You honestly don't even taste the peanut butter if you measure it right. The peanuts add extra bulk to the stew, while giving it a nice creamy consistency. Served with sour cream to cut the spiciness (Everyone else likes spicy, but I don't so much). I HIGHLY recommend this recipe. Give it a shot.
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16 users found this review helpful

Goof Proof Coconut Curry Chicken

Reviewed: Sep. 19, 2009
I made this recipe for me and my boyfriend tonight and it was a big hit! I altered it to my personal tastes a bit, using a chicken steak instead of thighs, a red bell pepper instead of green, and chopped up a bundle of green onions to use in lieu of a regular onion. I'm just starting to experiment with curry dishes, and used 2 sections (cubes? rectangles?) of Golden Curry sauce mix (found in the asian section at the supermarket). I also seasoned my chicken as I cooked it with black pepper, cayenne, ginger, and a smidgen of chili powder. I used the leftover coconut milk mixed with water to make rice. So tasty! I'll make this recipe again and again!
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2 users found this review helpful

Mom's Ginger Snaps

Reviewed: Jul. 8, 2011
Stop right there! I know what you're thinking... "I can substitute this for that, and then take this out or add that and it will be just as good." No it won't, so cut that out. If you're anything like me, you have to make a recipe your own, and that's exactly where I failed here. I recently discovered using apple sauce in lieu of oil/butter, and it worked fantastically in a recent banana bread, but not so much here. I couldn't find any definitive info about using apple sauce in cookies, but I'm here to tell you DON'T DO IT, unless you want mini cookie shaped cakes, with less flavor. I used 1/4 c sauce + 1/2 c oil, and it's just not working out. Honestly, all I wanted was a vessel on which to eat nutella, and my ginger cake concoction does the trick, but it lacks the spicy snap that makes these cookies special. Bottom line here...these cookies didn't get all those stars and raving reviews from cutting corners, but because they're fantastic as is. So suck it up, and follow the recipe as it's supposed to be. I promise you'll thank me for it.
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23 users found this review helpful

Chicken Puffs

Reviewed: Oct. 9, 2011
I'm eating these as I type, and they're fantastic! Super easy and delicious. I added the cream cheese to the chicken/veg mixture in the pot, rather than transferring to a bowl. This melted the cream cheese and made it easy to stir. I left the butter out all together, and I can't imagine they would need it, given the butteryness of crescent rolls and all that cream cheese. Rather than a little tablespoon of the filling, I used about as much as each pastry could hold. Ended up cooking for about 20 minutes. Delicious Puffs is more like it. However, next time I will use less cream cheese, and add more veggies to the filling.
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3 users found this review helpful

Grandma's Gingersnaps

Reviewed: Jul. 13, 2011
I've been question for the perfect ginger snap recipe, and it seems I'll continue. These cookies are good, but not snappy like a gingersnap should be. I substituted 1/2c butter and 1/4c shortening, as I don't keep margarine around, and read other people had done the same. They looked fantastic coming out of the oven, cracked and raised, but then flattened, and were far too chewy. Also far too buttery. I should have learned by now to ever use more than 1/2c butter for any cookie recipe in which I'm making a standard amount. I only made a dozen, and have left the rest of the dough to chill in my fridge overnight. I'll probably leave them anonymously in the lunch room at work. If only I could find something even remotely close to Trader Joe's triple ginger snaps.
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0 users found this review helpful

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