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

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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

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

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
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Cantonese Style Pork and Shrimp Dumplings

Reviewed: Jan. 31, 2011
absolutely wonderful dumplings. they receive rave reviews every time i make them. i use a food processor to eliminate having to chop everything by hand, and i cook them in a bamboo steamer because it's easier than boiling, healthier than frying, and i just happened to have one.
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12 users found this review helpful
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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
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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

Sizzling Steak Fajitas

Reviewed: Feb. 22, 2011
these really were delicious. i served them with a side of spanish rice, although they were so filling i couldn't even finish my plate.
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10 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 9, 2010
delicious! i dusted the greased pan with a mixture of 2 tbsp white sugar and 2 tsp cinnamon and then sprinkled the rest of the cinnamon-sugar mixture on top of the batter before baking.
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10 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
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Coconut Bonbons

Reviewed: Feb. 13, 2011
very good both with the pecans and without (if you leave them out, increase the coconut until the consistency seems right.) i like them coated with dark chocolate instead of semi sweet- dark chocolate and coconut is great combination! it makes SOOO many candies, though. i usually only get through about 2/3 of the filling before i'm sick of rolling balls.
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9 users found this review helpful
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Apple Pie by Grandma Ople

Reviewed: Dec. 9, 2010
i have made this a number of times, and it is delicious every time. it's an amazing pie, but where are the spices? i added 1 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, and 1/4 tsp allspice to the sugar mixture. if you don't have granny smith apples, honeycrisp apples also make a delicious pie - however, if you're using a sweeter apple than granny smith, i recommend adding a bit of lemon juice to help counter out all the sweetness. ruth's grandma's pie crust, also on this site, is a wonderful crust to use for this recipe - you can even add a bit of cinnamon and extra sugar to the pie crust to really tailor it to an apple pie. i prefer to pour the sugar mixture over the apples before i put the top crust on, only because spilling it on the crust makes the crust really dark in places and i like to make my pies look pretty. if you have an ice cream maker, the honey vanilla ice cream on this site is a perfect accompaniment.
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9 users found this review helpful

Beef, Mushroom and Guinness® Pie

Reviewed: Mar. 22, 2011
delicious, but the guinness flavor really develops as it sits - so the flavor is a lot stronger if you eat it as leftovers the next day. i made it with ruth's grandma's pie crust from this site.
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8 users found this review helpful

Super Sausage Gravy

Reviewed: Dec. 9, 2010
wonderful! although it's a bit sausage-heavy (which isn't necessarily a bad thing.)
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8 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
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Fluffy White Frosting

Reviewed: Feb. 26, 2011
i didn't see any other reviews mentioning this, so i may be wrong, but i was unsure about using uncooked egg whites (i know the hot sugar syrup is mixed in, but i'm not sure if that would be enough to get rid of things like salmonella.) i used pasteurized egg whites to rid myself of this problem (the carton type, in white-only) and the frosting was amazing. it didn't get as stiff as it could have, probably because i didn't use real egg whites, but it was still a good consistency for frosting and i think a bit more cream of tartar will fix the thinness from carton whites. EDIT- research online led to me finding that the heat from the sugar mixture makes this safe for consumption without cooking. for people that didn't get the right texture - if there is even a speck of yolk in your egg whites or a trace of fat in the bowl (oil etc), they won't whip right. also, try adding the cream of tartar to the whites instead of to the sugar mixture - it might help reach stiff peaks.
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7 users found this review helpful
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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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Hawaiian Chicken Kabobs

Reviewed: Feb. 15, 2011
absolutely delicious! i think you lose something if you don't marinate the pineapples and chicken together - maybe add some pineapple juice to the marinating chicken? the marinated and grilled pineapple was especially delicious. i served it with homemade hawaiian bread and white rice, and i made another batch of the marinade (thickened with cornstarch) to make into a sauce for the rice.
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6 users found this review helpful

Baked Halibut Steaks

Reviewed: Jan. 31, 2011
this recipe is wonderful, but i didn't think the feta went so well with the fish, so i plan on leaving it off next time. it might be a product of how i was raised - my grandmother always told me cheese doesn't belong with fish!
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6 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Dec. 9, 2010
great! i made some changes based on what i had, but i think it would be delicious exactly as written as well. i omitted the water and used extra broth and wine instead for more flavor, and i used two cans of tomato sauce instead of one and the four tomatoes. i also left out the carrots and zucchini (i didn't have any), added about 2 tbsp of heavy cream for a slightly more substantial broth, and added about 1/2 c parmesan cheese while it was cooking. for a more substantial soup, double the tortellini but only add an extra 1/2 of the amount of everything else in the recipe.
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6 users found this review helpful

Dog Biscuits I

Reviewed: Nov. 26, 2010
as far as the person saying garlic is unsafe for dogs- if you are worried about this, check out this site. it pretty much says garlic is safe (and even potentially beneficial) in small quantities, provided the dog doesn't have previous problems, doesn't eat too much of it and doesn't eat it too frequently. http://www.natural-dog-health-remedies.com/garlic-for-dogs.html
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6 users found this review helpful

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