CARIST Recipe Reviews (Pg. 1) - (1213361)

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Jalapeno Hot Sauce

Reviewed: Sep. 8, 2014
The original poster left out one big step (this is an Emeril Lagasse recipe, btw), which is why many people don't like all the vinegar. After you've finished the sauce, you're supposed to let it age in the fridge for 2 weeks. It's not going to taste right immediately after it's made.
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Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 7, 2008
This recipe would be 5 stars easy if you just change two things: dredge the chicken in flour before sauteeing to help the sauce thicken (and kick the heat up to med-high), and use chicken thighs instead of chicken breasts. Chicken breast strips cannot withstand a saute and then a 10 minute simmer in the sauce while it thickens, and I don't tolerate overcooked chicken. Thighs, on the other hand, handle this method perfectly. Prepared with these few changes, the recipe is fantastic.
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1 user found this review helpful

Italian Chocolate Cookies

Reviewed: Nov. 30, 2007
These are great. The only things I did slightly different are toasting the nuts (it makes a huge difference in both taste and texture), and rather than dribbling the glaze on the finished cookies, I dipped the tops in the bowl of glaze and then set them on parchment paper to firm up. Less waste and mess this way. I think next time I may sprinkle some more finely chopped toasted nuts on top of the glaze, just for looks.
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33 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Jun. 19, 2007
I made this as written except for subbing a fruity white for the red wine (since that's how I prefer my coq a vin), and it was fantastic. I did leave the skin on for flavor, but when it was finished, I poured the liquid into a gravy separator to get the excess grease out.
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Chocolate Banana Bread Pudding

Reviewed: Jun. 10, 2007
I can't give this 5 stars because of two things: the amount of sugar (it does not actually need ANY sugar at all) and the baking instructions, which should have mentioned that the water for the water bath must be scalding hot, otherwise it'll take longer to cook. Those changes aside, this is a wonderful recipe. Lovely with a scoop of ice cream. One other minor issue is that the chocolate chips like to sink to the bottom. Next time I may put half the bread mixture into the pan, add a layer of chocolate chips, add the rest of the custard, then the rest of the chips.
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342 users found this review helpful

Pineapple Cream Pie

Reviewed: May 5, 2007
DO NOT use fresh pineapple in this pie. There are enzymes in fresh pineapple that break down the custard. That's why AMELIAJEAN had so much trouble.
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22 users found this review helpful

Caramel Popcorn

Reviewed: Feb. 9, 2007
Fantastic! Just like my mom's. Two things: I made way too much popcorn--8 quarts instead of 5--and I still had plenty of caramel sauce. I can't taste any difference. Secondly, I made it in the microwave using two large plastic bowls, rotating each one for 40 seconds at a time while stirring the other, for about 2.5 minutes total per bowl.
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3 users found this review helpful

Cinnamon-Glazed Sweet Potato and Apple Bake

Reviewed: Nov. 29, 2006
Fantastic! Made it for Thanksgiving last week with no alterations (except for using Gala apples) and everyone loved it, even those (including me) who don't normally like sweet potatoes. Not too sweet, but sweet enough.
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0 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Nov. 6, 2006
These are fantastic! I've made them several times, and I find that I like them with extra oats (1/2 cup or so), less sugar, and with unsalted butter (I don't use shortening or margarine because they're scary). I often add chocolate chips to some of them, as well. For those who get flat cookies, there are three likely problems: a) your fat is too warm. Your shortening/marg/butter should be almost chilled--just barely warm enough to be creamed with the sugar. Anything warmer, and you're likely to spread. Also, don't cream them so long that the fat warms up; b) warm baking sheets. If you put dough onto a cookie sheet still warm from the last batch, you're asking for it. It's best if both the dough and the pan are cool; c) if neither of the above seems to be the problem, try adding another 1/4 cup of flour (or just make sure you were adding the proper amount in the first place). Hope this helps.
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1212 users found this review helpful

Asian Spicy Tuna Salad

Reviewed: Oct. 8, 2006
A very nice change from the usual tuna salad. I can't give it 5 stars because the mayo amount is way off. 1/4 cup is a crazy amount. More like 1-2 T is all you need. I also don't use as much onion, but that's just my preference. It's just as good to sub lime for lemon juice.
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26 users found this review helpful

Wisconsin Bratwurst

Reviewed: Oct. 5, 2006
These were great! I had only one bottle of beer, but I was able to make half a recipe and the one bottle just barely covered the sausage and onions (so for a full batch I'll probably just use 3 bottles and then drink the rest!). Also, I didn't prick the sausages. All that would have done is make them dry out quicker. If you want to make sure they don't burst, just make sure to simmer rather than boil the sausages, and then make sure your fire's not too hot. While the brats were grilling, I sauteed the onions, which taste a lot better than just simmered ones.
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4 users found this review helpful

Chicken Jalfrezi

Reviewed: Aug. 29, 2006
Fantastic! I left out the cilantro, since I don't like it, but otherwise followed the recipe exactly, and there's nothing that needs to be changed--so five stars (and I rarely give 5 stars). I served it with Indian Style Basmati Rice from this site, also very tasty.
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0 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Jun. 14, 2006
The taste is 5 stars, but imperfect instructions knock it down to 4. You really need that egg wash to keep the crumbs on the chicken. I first made this recipe to test its usuability in my new freezer-cooking program. I breaded the chicken (without adding butter to the crumbs) and froze them last week. Then last night I baked them at 375 for about 45 minutes from frozen, with a few dabs of butter on top (this also eliminates the need to clarify the butter). Next time, I'll try freezing the sauce ingredients as well (except for the butter) so that I can eliminate even more steps, and then heat and stir in the butter just before serving.
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3 users found this review helpful

Pasta, Broccoli and Chicken

Reviewed: May 16, 2006
I've made this recipe half a dozen times, I enjoy it so much. I give it only 4 stars because it's not perfect as-is. It does need another T or 2 of pesto to liven it up. Usually I don't make the pasta (for health reasons), and it's very good just as a chicken salad or over a bed of romaine lettuce. The absolute best variation I've come up with is to use chicken breasts cooked on the grill. It adds an extra dimension of flavor that is wonderful. Just be sure not to overcook them.
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2 users found this review helpful

Soul Smothered Chicken

Reviewed: Mar. 22, 2006
A fantastic recipe. The only thing I altered was the amount of salt and cayenne, to suit my own tastes. Otherwise, everyone loved it. I served it with brown rice and green beans. **Update: I've made this many times, and it's versatile as far as the vegetables. Today I put a chopped turnip and some mushrooms in it, just to increase its nutritional value. Very tasty.
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19 users found this review helpful


Reviewed: Mar. 1, 2006
This is a fantastic dish. It requires only 2 small changes to make it a 5-star recipe: halve the noodles--16 oz is way too much pasta, and add a dallop of sour cream at the table. It really makes the dish.
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2 users found this review helpful

Veggie Delight on Garlic Bread

Reviewed: Aug. 30, 2005
This is a great recipe exactly as written, though I do always salt my eggplant first to make sure it's not bitter. I've tried other variations, all very good: adding several spoonfuls of pesto in lieu of the basil, melting mozzarella cheese on the garlic bread, serving with focaccia or pita bread. I've also varied the amount of each vegetable based on what I had on hand, and it's come out great every time.
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49 users found this review helpful

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