Spyce Recipe Reviews (Pg. 1) - Allrecipes.com (1187692)

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Yellow Squash Casserole

Reviewed: May 10, 2002
The first time I made this recipe, I found it to be a little to bland for my taste. To compensate, the next time I made it, I sprinkled the squash liberally with dried oregano while it was steaming, and added a couple of pinches of nutmeg to the squash when adding the cheese and cracker mix. A definite improvement.
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422 users found this review helpful

Banana Crumb Muffins

Reviewed: Oct. 25, 2002
A very tasty recipe! The only thing I did different was add about 1/2 c. of chopped walnuts.
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2 users found this review helpful

Salmon with Fruit Salsa

Reviewed: Nov. 7, 2002
I didn't bake the salmon but prepared it in my stovetop smoker. The salsa was an excellent accompaniment! Added a little cilantro. Good recipe to use for grilled salmon.
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32 users found this review helpful

Shrimp and Okra Gumbo

Reviewed: Nov. 7, 2002
Really good and a big success. Followed additional tip given by SPEYERER.
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13 users found this review helpful

Garlic Chicken

Reviewed: Oct. 7, 2005
I made this without any modifications the first time and it was really good. The next time I made it, I used 4 cloves of garlic, and added about two tablespoons of chopped fresh basil to the olive oil and let it sit as I prepared my side dishes. This is a good recipe for a quick meal during the week. For a change of pace, I used Panko (Japanese bread crumbs) instead of regular bread crumbs and sauteed the chicken in a nonstick skillet with a little olive to brown them and then finished them in the oven. The Panko gives the chicken a nice crunchy crust.
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4 users found this review helpful

Sweet Potato Latkes

Reviewed: Jan. 9, 2006
Very tasty. I prefer nutmeg in sweet potatoes rather than cloves so I substituted and used a 1/2 tsp. This is a keeper.
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96 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Jan. 13, 2006
I followed the recipe the first time around and thought it was pretty good. When I make it now, I grate and add a little fresh ginger (1/4 to 1/2 tsp.) and a pinch of red pepper flakes to the sauce. I marinate the fish in some of the sauce for 30 minutes. To bake it, I spray wire racks with cooking spray and place them onto a large baking sheet and bake the fish on the racks as directed, basting at least once during the cooking time.
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246 users found this review helpful

Grilled Salmon II

Reviewed: Apr. 6, 2006
Interesting combination of flavors. I used a lot more garlic and mixed everything in the blender. I let the salmon marinate for a couple of hours and still thought it was pretty flavorful. I didn't grill it but after wiping away excess marinade, seared it in a hot cast iron skillet with a little olive oil for about 8 minutes on one side, brushed the top with honey and finished it under the broiler. I will make this again.
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2 users found this review helpful

Basil Butter

Reviewed: Jun. 9, 2006
This is similar to my recipe for basil butter except that I add a squeeze of fresh lemon juice or a little lemon zest and use either white pepper or sometimes red pepper flakes. The butter really is delicious served with fresh corn on the cob.
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35 users found this review helpful
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Broiled Tilapia Parmesan

Reviewed: Aug. 26, 2006
I made some changes to this recipe to lower some of the fat content but I still think it was delicious and deserved five stars. Instead of using regular mayo and butter, I substituted fat free mayo and light butter. I also sprayed the fillets with olive oil cooking spray before placing them under the broiler. Since tilapia cooks quickly, I didn't turn them at all. I let them cook 3 or 4 minutes (oven rack on second slot from the top), added the cheese mixture, and removed them when the cheese started to brown.
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1822 users found this review helpful

Garlic Pasta

Reviewed: Dec. 7, 2006
I thought this was pretty good but still needed something so I added a tablespoon or so of fresh lemon juice. After taking the first bite, the flavor of the garlic and fresh herbs begged for shrimp. So, I grilled about a 1/2 lb of medium shrimp and added it to the pasta. Delicious! I also used fettucini instead of penne.
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1 user found this review helpful

Lemon-Sesame Asparagus

Reviewed: Mar. 23, 2007
I made a lighter version of this recipe: 1. Toast sesame seeds over medium low heat in a skillet until golden brown, 3-4 minutes. No need to add butter or oil. Just stir frequently and don't leave them unattended or they will burn. Pour them onto a plate to cool and set aside. 2. In a medium skillet, simmer 1/2 cup of low sodium, fat free, chicken broth 3-4 minutes over medium high heat, it will reduce slightly. While broth simmers, measure out 3 tbsp. of butter. 3. Reduce heat to medium low and add the butter, 1 tbsp. at a time. The sauce will thicken as the butter is added. Continue to simmer an additional 1-2 minutes until the sauce is thickened. Add lemon juice and parsley, 4. Pour sauce over asparagus and sprinkle with sesame seeds. I only used a tbsp. The author's posted recipe is delicious as written but I can't eat a single serving of asparagus so I needed something a little bit lighter!
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18 users found this review helpful

Strawberry Oatmeal Breakfast Smoothie

Reviewed: Apr. 27, 2007
This was pretty good considering that my idea of eating oatmeal is when it's in cookies. I used skim milk, sweetener, and added about 1/4 cup of pineapple chunks. I didn't use the vanilla. My Vitamix blender whipped the drink into silky smoothness. My husband loved it. I have been making this for a couple of years. I like having it for breakfast because it is very filling and keeps the munchies at bay. In the beginning, I was having a hard time with the raw oats taste so I started lightly toasting the oats to see if that would ease the raw taste. My husband says he can't tell the difference, but I can. To toast the oats, I measure enough rolled oats to last for a week and place them on a large foil lined cookie sheet and lightly toast them at 300 degrees for a few minutes. The oats need to be stirred a couple of times to keep them from burning. They toast quickly. Once they are finished, I let them cool and grind them in my Vitamix and store the powder in a container. I have also toasted the oats on top of the stove in a large skillet over medium heat. I just stir them constantly until they start to smell like they are toasting (sort of nutty) and remove them from the heat, and the skillet. I used the skillet method the first time I toasted them, and since it was an experiment, I only toasted a 1/2 cup of oats. Fortunately it worked it out for me!
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5 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Dec. 28, 2007
I halved the recipe and only used 4 slices of bacon. This made just enough grease to saute the veggies and add a light bacon flavor. I ate two and saved the others to add to the soup. I don't like tarragon and didn't want the taste of cilantro in my soup so I used chives and parsley. I used red skinned potatoes which I think hold their shape better and they don’t give the soup a grainy texture. The recipe turned out very well and comes together quickly. I had planned on only eating a small cup of the soup but it was so good, I ate two cups. I decided to add a little shredded cheddar to the second serving. Delicious!
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Jun. 16, 2008
I used seasoned chicken leg quarters instead of thighs, and used 4 cloves of garlic. I opted to grill the chicken instead of baking it. I grilled it with skin on directly over medium-medium high heat for 10 minutes (no sauce) then finished cooking them over indirect heat for another 45-50 minutes. I started basting with the sauce during the last 20 minutes of cooking. Served this with corn pudding, and southern style green beans. A big hit!
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2 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Jul. 10, 2008
Nice. I halved the recipe, skipped the seasoning packet, and added a little fresh grated ginger to the dressing to add more asian flavor. I took some for lunch the next day and added in a few pieces of roasted chicken. The noodles still had a little crunch left in them and had that bottom of the bowl goodness! I will definitely make this again. Update: Try serving the toasted ramen and nut mixture on the side and store the leftovers is a small covered container. This way, if there are left overs, the ramen mixture will still be crispy and ready to use the next day. Just make sure the ramen mix is completely cool before storing in the covered container. The only downside to this is, the ramen mix tastes pretty good by itself and makes for good snacking so it might get eaten if left unattended!
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2 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 14, 2008
Great recipe! We really enjoyed these, and it was a good way to use up some of the zucchini from the garden. I shaped mine into little zucchini 'crab' balls and let them sit in the fridge for a couple of hours. Then I deep fried them until golden at 375 degrees. They were delicious. I served them with different dipping sauces, remoulade, sweet red bell pepper sauce, and honey mustard. A huge hit!
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2 users found this review helpful

Grilled Sausage with Potatoes and Green Beans

Reviewed: Sep. 5, 2008
Nice easy recipe. I used 2 cans of green beans (drained and rinsed) instead of fresh. Also added minced garlic, fresh ground black pepper, and a little dried thyme. I didn't add the water or the salt and thought the salt from the kielbasa was enough. I will make this again.
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3 users found this review helpful

Souvlaki

Reviewed: Sep. 5, 2008
I read the review about leaving out the soy sauce to make traditional Souvlaki, and made two batches, one with the soy sauce and one without. I thought they were both very good. Most of my guest preferred the kabobs made with the soy sauce. The marinade works well with other types of meat. I use it for shrimp (without soy sauce) and marinate the shrimp 15-20 minutes.
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4 users found this review helpful

Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 10, 2008
I made this without the poultry seasoning and thought it was a delicious combination of sweet and spicy. I made another batch of the spice mix without the poultry seasoning and brown sugar to use on the sweet potato fries that I get from Sam's Club. It really livened them up!
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5 users found this review helpful

Displaying results 1-20 (of 69) reviews
 
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