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

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Spam Musubi

Reviewed: Apr. 11, 2005
I've been making spam musubi like this for years, except that I omit the oyster sauce, add a little ginger, bake the marinated spam at 350 deg F for 8-10 minutes, and sprinkle toasted black and white sesame seeds onto the molded rice. Here's a tip: use the spam can as a mold by CAREFULLY cutting the bottom out of it with an x-acto knife. Also, it helps if you use "pre-toasted" nori sheets. Untoasted nori can be tough. Another tip to keep the rice from sticking to your hands; have a bowl of water handy to wet your hands and the musubi mold.
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281 users found this review helpful

Hummus III

Reviewed: Oct. 12, 2002
I'm a hummus fanatic and this is one of the best I've found. It's now a regular around our kitchen. The only thing I do differently is to use roasted minced garlic from a jar and add 1/2 t. of cumin. Reserve the liquid from the garbanzo beans and add a little to the puree if it seems to be too thick. Pair this with Peppy's Pita Bread and you can't go wrong!
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103 users found this review helpful

Peppy's Pita Bread

Reviewed: Oct. 12, 2002
Very good! Relatively easy to make, though a *little* time consuming. I added 1 cup whole wheat flour and cut the all purpose flour to 2 cups. They were tasty and puffed up nicely. My kids love 'em so this is a keeper!
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37 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

Carrot Muffins

Reviewed: Oct. 12, 2002
I was looking for a way to get carrots into my toddler's diet and she (and daddy) really liked these. However, they weren't as big a hit with me and my older son. The molasses is a little overpowering for my taste (and I like molasses!) so I'll probably use less next time. I also substituted cardamom for the allspice and topped 'em with a basic cream cheese frosting.
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10 users found this review helpful

Tahini-Battered Tofu

Reviewed: May 6, 2002
I had my doubts about this recipe, but I had some tahini and about-to-expire tofu that I wanted to use up. I should've trusted my instincts because this was AWFUL!!! (Sorry "Queenie") It was, in fact, inedible. I chose to bake it; maybe frying would have been better but I won't be giving this one another chance.
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10 users found this review helpful

Mango Shortbread Bars

Reviewed: Feb. 18, 2004
Wow! Very rich, wonderful taste. Gave some to my neighbor and she immediately wanted the recipe, as did her daughter. My only change was to substitute whole wheat flour for one of the three cups of all purpose, and I used cardamom instead of cinnamon. Slicing fresh mango is a messy affair (I used 3 large ones), so next time I may use canned mango (find it at an asian food mkt. or in the ethnic aisle at the store).
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8 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

Cooking Light magazine's Tabbouleh

Reviewed: Feb. 18, 2004
Very good tabbouleh recipe! Gave some to my friend (who'd never had it before), she and her hubby raved about it and asked for the recipe. My only change was to add 1/2 of a seeded and chopped cucumber. And this really should be eaten within a day or two as it will tend to get soggy. Thanks!
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6 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

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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4 users found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Jan. 2, 2009
Excellent flavor. Used olive oil instead of walnut oil. Leftovers were even better the next day. We'll be seeing this one on our Thanksgiving table from now on!
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4 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Feb. 21, 2006
To save time I used refrigerated pie crusts. I added some minced garlic, dried dill and poultry seasoning because the sauce seemed bland. Also, the first time I made this the sauce was too thin and I had way more than I needed to fill the pie. The second time I cut the broth to 2 cups, which worked out better. I also let the pie rest for about 20 minutes after baking which makes it firmer and easier to serve. My family and friends really like this recipe.
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4 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

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

Split Pea Soup

Reviewed: Feb. 5, 2004
Very good, easy to prepare. I added minced garlic and used dehydrated onions and basil (I was out of onions and marjoram). Leftover soup became VERY thick, so I thinned it out with either milk or chicken broth. Will definitely make this again.
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3 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

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

Displaying results 1-20 (of 44) reviews
 
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