chikalin Recipe Reviews (Pg. 1) - Allrecipes.com (11831562)

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Double Layer Pumpkin Cheesecake

Reviewed: Apr. 24, 2011
this doesn't have a really strong pumpkin flavor, but it's a delicious cheesecake. went over incredibly well at thanksgiving. if you're looking for something like a pumpkin pie flavor, this isn't the right recipe, but it's a great twist on cheesecake.
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4 users found this review helpful

Dinah's Stuffed Mushrooms

Reviewed: Apr. 24, 2011
these are really great! i was surprised at how easy and delicious they are.
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3 users found this review helpful
Photo by chikalin

Apricot Braids

Reviewed: Apr. 24, 2011
they tasted good, but the bread was kind of dense and hard.
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3 users found this review helpful

Hot Cross Buns

Reviewed: Apr. 24, 2011
i used this version of the recipe because i don't have a bread maker. i kneaded the dough by hand for 5 minutes instead of using a dough hook (i consistently find that has better results with yeast breads) yet the dough still didn't rise as much as it should have and i only ended up with 8 rolls. they also didnt cook enough in the 20 minutes - the ones in the middle were undercooked. the taste was great, though.
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3 users found this review helpful

Ancient Roman Cheesecake (Savillum)

Reviewed: Apr. 14, 2011
this recipe is ok as a twist on modern cheesecake, it uses unique ingredients yet still tastes familiar enough to be what we consider a 'cheesecake'. it's not delicious, but it's ok. it is also not what it claims to be. this recipe is a heavily altered combination of two recipes mentioned in ancient texts. the reason i am rating it so low for an ok cheesecake is because most, if not all, people looking for this recipe are going to be making it because they think it's 'authentic ancient roman', which it isnt, although the explanation claims it is. it's only real claim is that it's touted as an ancient recipe, so people will make it for things like toga parties. the cheesecake itself is mediocre at best. it is not as sweet as what we consider cheesecake to be, and the bay leaves impart a slightly odd flavor. the romans didn't have citrus fruit until the 4th century ad, and it is disputed if they had it at all. savillum and the other recipe this stems from, libum, were from texts by Cato the elder, about 500 years before that. it was probably added to this recipe to suit our tastes, as cheesecake is often made with lemon. savillum also did not use bay leaves, there was a different recipe for cheese buns (unsweetened) that were placed on bay leaves to bake before they were soaked in honey after baking.
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30 users found this review helpful

St. Louis Toasted Ravioli

Reviewed: Apr. 13, 2011
my boyfriend is from the st louis area and missed these very much after moving. he likes them best when made with meat ravioli, so i used those. the recipe itself was perfect, the only part we didn't like was the flavor of the meat filling of the frozen ravioli i used. now if i could just find a great recipe for meat ravioli...
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7 users found this review helpful
Photo by chikalin

Donut Muffins

Reviewed: Apr. 9, 2011
these were very good. they were a bit nutmeg heavy, i think i'll reduce it to 1/2 tsp next time, but they were still delicious! since i wasn't rolling the whole muffin in cinnamon sugar (i used cupcake liners), i increased the amount of cinnamon in the cinnamon-sugar mixture. they were a hit at my brunch!
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3 users found this review helpful
Photo by chikalin

Rose Petal Pound Cake

Reviewed: Apr. 8, 2011
these were amazing. i used a teacake pan and made pink tinted teacakes which i then iced with a mixture of confectioners sugar, milk, pink food dye, and equal parts rose and almond extracts. my boyfriend, who thinks 'flowers are for smelling, not eating', made a point of telling me they were odd every time he ate one - yet he still ate about 10 and finally admitted they were amazing. i used rose extract instead of rosewater (which has a much stronger flavor) and used a little bit more than the full tsp anyway. i kept the almond extract and almonds the same, but ground the almonds in a food processor to make them really really fine. the results were absolutely delicious. perfect almond to rose ratio.
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11 users found this review helpful

Vanilla Spice Bread

Reviewed: Apr. 8, 2011
i love cardamom and vanilla, but i had never tried coriander in a sweet recipe. the use of it in this recipe really interested me, and i was really glad i tried it! this bread is delicious. although it bakes as a loaf and looks similar to white bread, it has a relatively firm crumb, which i was happy about - i made it to use in a french toast casserole i'm making. i can't wait to see how the french toast casserole turns out, i think the flavors of this bread will really make it shine!
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4 users found this review helpful

Mediterranean Chicken

Reviewed: Apr. 3, 2011
this was delicious! even my boyfriend, who hates olives, loved it and called it a 'definite make again'! i wasn't too exact with the measurements because my measuring cups were in the dishwasher- it's a forgiving recipe. i used a can of tomato puree instead of three cups tomatoes and some extra white wine to have a liquidy sauce, then i cooked some cheese tortellini right in the pan with the chicken at the last step. turned out great!
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13 users found this review helpful
Photo by chikalin

Cardamom Braids

Reviewed: Apr. 1, 2011
very good. i sprinkled a mixture of 3 tbsp sugar and 1 tsp cardamom on top of the loaves instead of just sugar. sweet, but not too sweet, has a subtle cardamom flavor, and would probably make delicious french toast. EDIT- I ended up making french toast with some of the leftovers (it makes a lot of bread, and I'm only cooking for two.) the french toast was amazing! I made a cardamom based french toast casserole and this bread just made it sing.
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5 users found this review helpful

Mint Chutney

Reviewed: Mar. 31, 2011
i love mint chutney, and this was delicious! i used it to eat with noni afghani (from this site), which is a little bland in itself. the mint chutney perked it right up, and it was one of the best i've had! i didn't need any water for some reason, the consistency was right all on it's own. the chile i had was kind of big, so it was a bit spicy - otherwise, perfect!
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9 users found this review helpful

Paneer (Home Made)

Reviewed: Mar. 31, 2011
the flavor was great. for some reason, mine totally disintegrated in the dish i was making it in.
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2 users found this review helpful

Shahi Paneer

Reviewed: Mar. 31, 2011
this was great! my homemade paneer unfortunately disintegrated in it, but the flavor of the dish more than made up for it! absolutely delicious. definitely a make again.
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3 users found this review helpful

Honey-Oat Pan Rolls

Reviewed: Mar. 29, 2011
very good, but a bit dense. the whole wheat flour gives the rolls a nice nutty flavor.
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2 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Mar. 29, 2011
made it as the reviewers suggested - 1/4 c of brown sugar, 3/4 red wine and 1/4 c chicken broth- and it was delicious! i also added 3 shallots.
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4 users found this review helpful
Photo by chikalin

Banana Oatmeal Cookie

Reviewed: Mar. 28, 2011
these were great. they only took 11 minutes for me to bake, though. i used walnuts for the nuts. the second time i made them i made them more like banana bread - i added 1/4 tsp of cloves, 1/2 tsp of vanilla, and substituted brown sugar for white. delicious!
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6 users found this review helpful
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Cod Curry

Reviewed: Mar. 27, 2011
i'm not really sure why this is called 'curry' when there is no curry powder involved. it was ok as stated, but it seemed like it was missing something. since the name involved curry, i decided to add curry powder - 6 tbsp, and 1/4 c fat free half and half. this made it much better in my opinion, something like a korma. definitely worth making again with the changes - and there really wasnt anything lost because i tried the sauce before i served it so i had time to add things.
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10 users found this review helpful
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Peach and Lavender Ice

Reviewed: Mar. 27, 2011
this was amazing! i agree with smillis- the flowers need to be strained out. i went about this by mixing the sugar, water, and lavender together, bringing it to a boil, and then letting it sit and steep for four hours. i then strained the mixture before i added it to the peaches. i figured this would be easier than picking the flowers out of the puree. i halved the recipe, but i kept the three tablespoons of lemon juice (i like sour things - my boyfriend thought it was too sour the way i made it, so the proportions the recipe uses for the lemon juice is probably right for most people.) i also added 1 tbsp of vodka - alcohol helps sorbet from becoming too hard in the freezer, and good quality vodka does this without adding any flavor.
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33 users found this review helpful

Curried Coconut Chicken

Reviewed: Mar. 22, 2011
i used 6 tbsp of curry powder instead of 2 and it was delicious. however, even with the additional curry, it's more like a korma than a curry. great for a korma, though!
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2 users found this review helpful

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