ukicutie Recipe Reviews (Pg. 1) - Allrecipes.com (11792007)

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Meatiest Vegetarian Chili From Your Slow Cooker

Reviewed: Oct. 11, 2009
This recipe was tasty but it had too much salt. I think there are a couple of reasons for this: I used Morningstar veggie crumbles instead of tofu and they are salted, chili powder already has salt in it, canned beans and tomatoes are also already salted. You may want to hold off on adding the salt until you've cooked it for a while and then tasted it. I also agree that it is very spicy and could use a bit less chili powder. (Reducing the chili powder could also help reduce the salt.)
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Golden Sweet Cornbread

Reviewed: Oct. 11, 2009
Better than when I make corn bread with Crisco. I don't like it too sweet, so I only put 1/4 cup of sugar.
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0 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 10, 2009
Amazing! I cut this in recipe in half and made pumpkin muffins from it, adding 1/3 cup chopped walnuts and 1/3 cup raisins. It was a big hit with my brunch guests.
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1 user found this review helpful

Beef Barley Lentil Soup

Reviewed: Nov. 17, 2009
I cooked this on the stove top for about 45 minutes. Pretty good recipe. Reminds me of the Campbell's beef and barley soup my mother made for me when I was a child. I think the tomatoes are key to the flavor. I omitted the lemon-pepper and it tasted fine without it. I used grass-fed ground beef given all the E. coli problems that have cropped up with factory farmed meat. I wanted to try stew meat, but I was worried it would be too tough since I was only cooking the soup for 45 minutes. I think stew meat needs to cook longer to become tender, but I'm not sure about that. I rarely cook with beef.
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Vegetarian Kale Soup

Reviewed: Nov. 17, 2009
This was a really wonderful, easy recipe. I did not have dried Italian seasoning or parsley on hand so I substituted Herbs de Provence (which is mostly a lot of thyme). It was an interesting flavor, but I think I'll just add dried basil and oregano next time. My boyfriend who is a big meat eater LOVED this soup and I will certainly make it again.
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11 users found this review helpful

My Favorite Sesame Noodles

Reviewed: Dec. 5, 2009
As written this is a four star recipe, but with some simple changes/additions this can be a five star recipe. Instead of spaghetti I used soba (buckwheat) noodles from the Asian section of my grocery store. I served this with baked tofu (you can buy packages of seasoned baked tofu at the health food store), sauteed shitake mushrooms, and steamed broccoli on top. That made it a complete Japanese style vegetarian meal. I also served a cucumber salad on the side made with seasoned rice wine vinegar.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 8, 2009
Great recipe. The half-and-half combination of butter and shortening makes for a perfect cookie that tastes very buttery but does not spread too thin or burn. I recommend lining the baking sheet with non-stick parchment paper so you don't have to wash the sheet in between batches. I alternated two cookie sheets covered with parchment paper, so the entire baking process only took about 40 minutes. I didn't bother to change the parchment paper; I just brushed off the crumbs before putting on the next batch of dough.
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Favorite Old Fashioned Gingerbread

Reviewed: Jan. 6, 2010
I tried baking this in a muffin tin and then frosting with cream cheese frosting. I followed others' advice to double the spices and add half a cup of applesauce to make it more moist. Even so, I would say this is too dry and bready to make a good cupcake. This is the sort of quickbread that should be baked in a loaf pan and sliced for brunch.
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Cream Cheese Frosting II

Reviewed: Jan. 6, 2010
I thought this was okay. I had the cream cheese and butter very warm when I whipped them up, so maybe that's why I wasn't able to spread it very thick on top of the cupcake? Or maybe it was because I didn't use a pastry tip to squeeze it on. I don't have much experience with frosting, so I will try again after chilling to firm it back up before applying to the cupcakes. Also, I added more sugar because it tasted too much like cream cheese and not enough like frosting.
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Coconut-Raisin Rice Pudding

Reviewed: Feb. 17, 2011
This isn't really a pudding - it's more of an egg custard with rice in it. Mine turned out watery, which I think is because I didn't use whole milk? According to a google search, that could also be from cooking at too high of a temperature or for too long. Also, be careful about when you add the coconut. The top of the custard hadn't set by 30 minutes in the bad oven in my rental apartment, so when I sprinkled the coconut, it fell down into the wet custard and never became browned and crunchy. Overall, I have to say I prefer my father's rice pudding, which has no eggs in it at all and involves lots and lots of stirring over medium heat on the stove top. I only tried this recipe because it didn't involve so much stirring, but now I think I just wasted some good rice and milk!
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Chinese Broccoli

Reviewed: Jun. 17, 2011
I would describe the sauce as a sweet-and-sour sauce, which my boyfriend did not like at all. He prefers his veggies with more of a savory sauce, so this wasn't a winner for us. Also, the sauce was very, very thick. I had to add water to keep it from turning into jello. I think it might be because I used a prepared hoisin sauce from the grocery store instead of the regular kind you get at the asian market, which has the consistency of soy sauce.
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Lamb and Winter Vegetable Stew

Reviewed: Nov. 14, 2011
My husband does not care for sweet vegetables, but I decided to give this recipe a try because I had a big butternut squash I needed to use up. After reading other reviews which suggested different root vegetables could be used, I replaced sweet potatoes with yukon gold potatoes, and replaced parsnips with turnip. I also doubled the recipe. Did not turn out well! Had to add a lot more liquid (3 extra cups) to cover the vegetables. When I added the sour cream/flour mixture, it created lumps in the broth, even though I added diluted it with broth as instructed. Had to use a straining spoon to pick out the meat and larger pieces of vegetable and then poured the broth through a strainer to get out the lumps. Veggies had overcooked and broken down, so ended up straining some of them out as well. Would not make this one again.
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