SMALKA Recipe Reviews (Pg. 1) - Allrecipes.com (1222439)

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Poor Man's Caviar

Reviewed: Jan. 5, 2009
This was EXCELLENT. I skimped just a tiny bit on the parsley, upped the basil a bit and added an extra clove of garlic. I will say that it ended up quite garlicky -- which was ok as I really like garlic -- but add garlic at your own risk. I wanted it to be more dip-like in consistency, so I used my stick (immersion) blender to puree it a bit, leaving it a little chunky. Was quite thick, this way, but SO delicious. It was a big hit at the New Year's Eve party I attended. Be aware that you do really need to leave time to let it sit before serving -- I made it the night before, and when I tasted it then it was VERY oniony, but by the next day it had blended and tamed nicely. I believe it's mandatory that the onion used be a sweet variety; any other kind would be to harsh, I think. If you substitute another kind of onion, you'll want to cut back considerably on the quantity, and maybe add a pinch of sugar.
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45 users found this review helpful

Ultra Easy Cream Cheese Dip

Reviewed: Feb. 1, 2008
My family has been using a variation on this dip for years -- usually use garlic powder in addition to the garlic salt, and just add the milk & seasonings to your own taste/consistency. Especially fabulous (and addictive) with Fritos (Scoops or regular) and/or veggies. I usually don't make this large an amount -- one brick of cream cheese, two if I think I need a ton. The cream cheese is best if room temperature or a little warmer; I sometimes pop it in the microwave to soften, and I like to use a whisk to blend, though my brother & mother make it in a blender. I also sometimes add parsley to make it look fancier.
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52 users found this review helpful

Caribbean-Spiced Pork Side Ribs

Reviewed: Aug. 24, 2006
A big hit at our latest party. We finished them up on the grill instead of uncovered in the oven. Yummy! We made a ton and only had a few leftovers, and they were good the next few days as well.
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11 users found this review helpful

Plum Clafouti

Reviewed: Aug. 24, 2006
I'd never made or eaten clafouti before, so I can't rate it on authenticity. It was ok -- firmer than a custard and softer than a cake. Definitely needed more sugar in the batter. I don't like desserts that are too sweet, but this was barely sweet, and I even used tree-ripened home grown plums.
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15 users found this review helpful

Chicken Milano

Reviewed: Jan. 3, 2005
Very rich, very good.
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0 users found this review helpful

Potato Salad I

Reviewed: Jan. 3, 2005
Took this to a tailgater this past fall. To save time, I used sweet pickle relish instead of chopping sweet pickles. BIG HIT!! I got many compliments on this potato salad.
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6 users found this review helpful

Cheese Fondue

Reviewed: Jan. 3, 2005
I made this last night for my husband and me -- turned out great!
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4 users found this review helpful

Margaritas

Reviewed: Jun. 10, 2004
My family has been using this recipe for over three decades and it's always been a hit. Only difference, we've always used a teaspoon of sugar or two instead of triple sec - not a big difference. Also, we usually call them "drunk margaritas," because you can make them well, even when you're drunk. Since we use the 6 oz. can of limeade, you just dump that over the ice in the blender, then fill the limeade can with tequila then add the sugar. Trust me, these are fool-proof, and you really can make them perfectly even when you're drunk. (Though maybe you wouldn't really notice.)
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12 users found this review helpful

Frozen Mojito

Reviewed: Jun. 10, 2004
My family has been using a slight variation on this recipe (although we call it a Mint Daiquiri) for over three decades: 6 oz. each limeade & rum, spoonful of sugar & ice, all pulsed many, many times in the blender to ensure creamy smoothness. Can't be beat on hot summer evenings. Always a crowd pleaser. Omit the mint, and sub tequila for the rum and you have an equally pleasing margarita.
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32 users found this review helpful

Hot Onion Dip

Reviewed: Nov. 15, 2002
Took this to a tailgate party (kept warm in a fondue pot) and it was a BIG hit, even with the anti-onion people. Good with Ritz crackers, bread, etc.
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8 users found this review helpful

Apple Crisp II

Reviewed: Nov. 15, 2002
Great recipe... since I like cinnamon a lot, I added more to the apples, and included some in the crisp topping - excellent!
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2 users found this review helpful

Wisconsin Bratwurst

Reviewed: Nov. 1, 2002
Good recipe. Especially good as leftovers; the chopped up brats are a nice addition to casseroles, omelets, etc.
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6 users found this review helpful

Pumpkin Curry Soup

Reviewed: Nov. 1, 2002
Excellent. Made this for a potluck; I added about a tablespoon of sugar and plenty of salt to make it taste like I thought it should and everyone in my office raved! I made a double batch, we only had about 15 people in the office that day and I only had a tiny bit to take home. I've been asked by almost all for the recipe.
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2 users found this review helpful

Blackened Tuna

Reviewed: Oct. 22, 2002
Husband loved it! More salty than spicy, so I think next time I will add cayenne and garlic powder to the Cajun/Creole seasoning to bring up the flavor without over-salting.
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19 users found this review helpful

Festive Bean Spread

Reviewed: Sep. 25, 2002
Good when fresh, NOT good the next day.
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16 users found this review helpful

Texas Ranch Chicken

Reviewed: Sep. 20, 2002
Good recipe - my husband raved. In the baking pan there is a large amount of grease, but it's fine if you transfer the pieces of chicken to a serving dish before presenting to the table.
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1 user found this review helpful

Chili Cheese Dip III

Reviewed: Aug. 23, 2002
My family has been making this dip for several years -- ever since I attended a potluck where someone else brought this. ALWAYS a hit!
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3 users found this review helpful

Classic Spanish Sangria

Reviewed: Aug. 22, 2002
Great!! Big hit at mexican-themed party we recently held. I think there were only about 6 of us drinking it, and we went through almost 3 batches! Went down nice and smooth, as long as it's cold!
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17 users found this review helpful

Very Fruity Rum Punch

Reviewed: Aug. 22, 2002
Big hit at our luau!! We had about 40 guests (and 8-10 of those not drinking alcohol or only drinking beer or mixed drinks) and we ended up starting out with a double batch, making a quadruple batch and then another quadruple batch. Granted, we did end up with leftovers... the last batch was extra strong and at the end of the evening, but I'd say we would have been perfect with 8 batches for 30 people on a summer night. Heeding other reviewers' suggestions, we thought the recipe would not be strong enough so we added coconut rum (same quantity as the regular rum). Definitely will make this again.
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49 users found this review helpful

 
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