Blancheskid Recipe Reviews (Pg. 1) - Allrecipes.com (1205359)

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Almond Delights

Reviewed: Nov. 25, 2013
Flavor is ok, ended up adding a tad more honey. But the texture was way too dense and chewy. Are you sure you didn't mean almond flour instead of meal? It's nearly impossible to incorporate the stiff egg whites into coarse almond meal without them collapsing which probably accounts for the dense texture.
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1 user found this review helpful

Rosy Radishes

Reviewed: Nov. 18, 2013
Meh. Too sweet for my tastes.
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0 users found this review helpful

Radish Top Soup

Reviewed: Nov. 18, 2013
Excellent! Reminiscent of a creamy spinach soup but with more bite.
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Ruth's Red Lentil and Potato Soup

Reviewed: Nov. 18, 2013
Like others I lacked the file powder (used garam masala instead), beef broth instead of vegetable broth, and increased the cumin. We really liked the spices in this one; unique and very flavorful. Also, I let everything except the lentils simmer for about 15 minutes, brought it to a gentle boil and THEN added the lentils, lowered the heat to a simmer again and let it go until they were tender (about 15-20 minutes). Even with this change the lentils were a little more mushy than I like, but still a very good soup.
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Busy Day Barbeque Brisket

Reviewed: Mar. 5, 2013
I decided to follow the recipe exactly b/c of the few negative reviews I read; 3 lb brisket, trimmed of fat (which actually may have helped to tone down the spices had I left it on), carefully measured the spices and liquid smoke (which I use often, btw), cooked for 10 hours on low in a brand new crockpot. The meat was indeed very tender, but the spices were completely overwhelming and the liquid smoke left a weirdly bitter aftertaste. I think the problem with this recipe is that it's an attempt to get a slow-cooked bbq flavor without the bother of tending a bbq for hours. Should have figured that this shortcut would NOT work. HOWEVER, using the spice rub alone, refrigerating the cut overnight and actually putting it on a slow grill and occasionally basting with sauce would probably work great. :/
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5 users found this review helpful

Chili-Roasted Kale

Reviewed: Jan. 6, 2011
I really like these and, like a previous reviewer, think they are a bit like toasted nori. And they're low carb which is a definite plus! Since kale is so sturdy I simply used my hands to get the pieces well coated with the oil. Drizzle and then rub 'em down. I also think only 1 tsp of chili powder is sufficient, and watch the salt; it's easy to overdo it.
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7 users found this review helpful

Chinese Sausage Fried Rice

Reviewed: Aug. 30, 2010
My advice is to LEAVE OUT the reserved liquid from the mushrooms. Should'a trusted the little voice in my head screaming "DON'T DO IT!" because I ended up with a mushy porridge NOT fried rice. I used day old rice and subbed cubed leftover pork loin for the Chinese sausage, insignificant changes that could not have affected the outcome so I have to conclude that the recipe author (and other reviewers) like mushy fried rice. Go figure.
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7 users found this review helpful

Emily's Pickled Eggs

Reviewed: May 24, 2010
Guess I don't like pickled eggs! The pickling spice was overpowering.
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2 users found this review helpful

Crispy Fish

Reviewed: May 7, 2010
Hard to rate this one. I am sensitive to wheat and left out the flour (as suggested) and the only instant potatoes I had on hand were more granular than flaky, which is probably why the breading didn't stick to the fish while frying. I ended up with a pile of bland, crispy potato bits and even blander fish. Will try again with flakier dry potatoes. If it's a significant improvement I'll change my rating.
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3 users found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 20, 2009
Pretty good recipe, but I felt it needed more seasonings. It seemed a little bland so as I cooked the onions and sausage I added a bit of fresh ground pepper, minced garlic, and dried oregano. Left out the cottage cheese 'cuz I didn't have any on hand. Didn't really miss it, but it would add a creaminess that would be nice. Reheated nicely in the microwave and the taste kept getting better and better.
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3 users found this review helpful

The Best Lemon Bars

Reviewed: Dec. 10, 2009
My daughter and I made these last night, exactly as directed, for her classroom cookie exchange. Wouldn't change a thing, they're really good as is. Gooey lemon goodness over a rich, buttery shortbread-like crust. What's not to love?!? They were a big hit with the 8-10yo crowd, but I might make them a little more lemon-y for adults who, like me, would appreciate more zing.
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1 user found this review helpful

New England Clam Chowder I

Reviewed: Dec. 9, 2009
An easy, basic recipe, this would have gotten five stars but I needed to tweak it a bit. After cooking the bacon I removed it from the pan and set it aside to sprinkle on top. Nothing worse, IMHO, than soggy, rubbery bacon! Decided to add about 2 ribs of chopped celery (with the onions) and a little bit of dried sage at the end because it seemed a bit bland. Also, reserved a little of the clam juice that I mixed with a tbls. of cornstarch to thicken what would have otherwise been a thin chowder.
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2 users found this review helpful

Aunt Joyce's Chocolate Cake

Reviewed: Dec. 9, 2009
There was an odd flavor that was off-putting, possibly from the vinegar? The texture was nice but not as moist as the submitter claimed, and the flavor improved a bit after the cake sat out on the kitchen counter for a day or so, but not enough to save it. My 8yo sugar-fiend who's never met a sweet she didn't like took one bite and pushed it away.
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2 users found this review helpful

Killer Shrimp Soup

Reviewed: Nov. 27, 2009
Being a former Californian with VERY fond memories of Killer Shrimp, I couldn't wait to try this one. Like others I thought the amount of tomato paste was excessive so I cut it in half, and used beer (Corona) instead of white wine. The broth lacked the heat of the original that I remembered so fondly so I added about 1/2 tsp of red pepper flakes which seemed to do the trick. I also chose to strain the broth before adding the shrimp; biting into spent herbs after all that time simmering was a little unpleasant. Overall, a winner.
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5 users found this review helpful

Cranberry Relish with Grand Marnier® and Pecans

Reviewed: Nov. 26, 2009
Wonderful as is, but then I added a dash of allspice for a little extra flavor. Cardamom would work nicely too. And triple sec works just fine if you don't have Grand Marnier. A tip for storing fresh ginger, which tends to spoil quickly: slice, put in a baggie, and freeze. Frozen ginger is easier to chop or mince. You can also freeze a whole "hand" (peeled or not) for grating but the consistency of the grated ginger will be a bit mushy.
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16 users found this review helpful

Spicy Vegan Potato Curry

Reviewed: Nov. 5, 2009
Excellent flavor, very easy. Only made minor changes - used 1 tsp. cumin seed instead of powdered, added 1/2 tsp ground coriander ('cuz I like it!), frozen instead of canned peas, and used half the amount of garam masala and added it at the very end of the cooking time instead of earlier as instructed in order to preserve the fresh quality of the spices. I don't like to cook garam masala too long because I think it diminishes its aromatic flavors. Thanks, I'll be adding this to my growing repertoire of Indian recipes.
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Sep. 3, 2009
Awesome dish! Definitely something to serve guests. VERY rich. I had it over spaghetti squash "noodles" and my husband had his with linguini. Only change I made was to use fresh shrimp which I cooked with the mushrooms. Don't count on leftovers!
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Sep. 3, 2009
We eat a LOT of tilapia and this is now our favorite recipe. Easy and delicious; could work with halibut, too. Only change I made was to use fresh minced garlic (instead of powdered) and about 1/2 tsp. dried dill (instead of fresh) in the sauce. And, since I don't like most commercial spice mixes I made my own cajun spice mix with garlic powder, onion powder, cayenne powder, paprika, ground black pepper, dry mustard, cumin, celery seed (just a little), dried thyme, and salt, all to personal taste. Omitted salt/pepper step in the fish prep. Thanks for this one!!
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3 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Apr. 23, 2009
I thought these were good but not anything special. Be warned that these pack some heat (a good thing in my opinion!) because of the red pepper flakes and Cajun seasoning.
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2 users found this review helpful

Curried Coconut Chicken

Reviewed: Apr. 23, 2009
I've been trying different versions of chicken curry dishes and so far this is the family favorite. It's got just the right amount of heat and good flavor. Tastes even better the next day! I used hot curry powder, left out the chopped tomatoes (didn't have any), and cut the sugar from 3 to 2 tbls. Thanks!
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2 users found this review helpful

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