Arias Hung Recipe Reviews (Pg. 1) - Allrecipes.com (12281361)

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Slow Cooker Red Curry Beef Pot Roast

Reviewed: Oct. 29, 2013
Absolutely fabulous. TBH, some people shun Americanized "hybrid" dishes like this in favor of authentic ethnic entrees with established history and tradition behind them. I admit to having been one of those snobs, probably from having gone to one too many really bad Americanized Chinese restaurants (even one is too many). But this dish had me pleasantly surprised and has gone some way in reforming my antiquated mindset. I'd always wondered how the fantastic sweet and spicy flavor from the Thai curry coconut milk soup staples could translate to other dishes. Here is a well executed example by Chef John on how that happens, taking a dish as American as pot roast in a slow cooker and spicing it up with the all essential red curry and coconut milk ingredients signature to Thai. My only changes were to use the more nutritious protein based chickpeas (dry stock) that I added at the start of the slow cook instead of carbs like potatoes. As personal preference and higher tolerance I also tripled the amount of curry and used gluten free quinoa flour instead of cornstarch. I'm very pleased with how delicious it turned out. I'll be returning to this recipe again in the future. Thanks John, I'm very happy about being able to have this in my repertoire.
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34 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Oct. 27, 2011
Time and aggravation saving tips; if you want to make only ONE pie to see if you like this first before making enough for two you can improve upon it by using a Nutter Butter crust (24 crushed Nutter Butter cookies & 5 Tbsp. of butter mixed together & pressed into bottom & sides of a pie plate) as rec'd by RX3, and instead use 1/2 cup sugar and 8 oz cool whip. Omit milk and add 1 Tbsp. vanilla. The milk causes pie to melt if left unfrozen. Overall I found this to be too sweet for my tastes, which is why I modified revision to 1/2 rather than 3/4 cup sugar but I wish I could like it more though those that tried it with me loved it so YMMV.
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3 users found this review helpful

Strawberry Freeze

Reviewed: Oct. 25, 2011
Don't get me wrong, this tastes great but that's because it has a ridiculous amount of sugar in it.
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6 users found this review helpful

Key Lime Pie VII

Reviewed: Oct. 25, 2011
I absolutely love Key Lime pie! This recipe was a fabulous starting point in which I experimented incorporating various suggestions I discovered here to where I believe I've refined it to perfection! Try this: 1 can (14oz) of condensed milk; 8 oz whipped cream cheese (make sure it's of the whipped variety); 1/2 cup (4oz) sour cream; 3/4 cup key lime juice; 1 tablespoon of grated lime zest (definitely makes a difference by adding zing to the flavor); 1 (9 inch) prepared graham cracker crust; 8 oz cool whip. Preheat oven to 375 degrees farenheit. The substitution of the whipped cream cheese not only greatly improves the flavor but also cuts back on the calaries! You can cut down further using the low fat/lite versions of all the ingredients. Just put the milk, cream cheese, sour cream and key lime juice into a blender and blend it up. Then add the grated lime zest and stir it around before pouring the mixture into the graham cracker crust. If you're making your own crust I recommend using coconut oil instead of butter. It's MUCH healthier! Use a food processor to crush up the graham crackers or if you don't have one use a ziplock to smash them all up, then place in 9 inch pan, pour just enough oil or butter to allow crumbs to gel while pressing throughout with large spoon. Bake 15 minutes. After cooling in refrigerator for half an hour spread cool whip across the top like you're spreading frosting on a cake. Try this variation and I promise you won't be disappointed!
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37 users found this review helpful

Graham Cracker Crust II

Reviewed: Aug. 29, 2011
Time and aggravation saving tips ... exact measurements should be as follows: 2 cups of graham cracker CRUMBS 1/2 cup of butter (organic coconut oil is far healthier) 1 teaspoon of cinnamon (optional) If you're breaking up whole graham crackers, you can save yourself TONS of time by throwing them in a food processor with the optional cinnamon if you have one. Else, as another user mentioned, put them in a ziplock and mash them up with a kitchen hammer or just by hand.
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5 users found this review helpful

No Bake Bumpy Peanut Butter Nuggets

Reviewed: Mar. 14, 2011
Left so much to be desired. Looking at the picture I was sucked in, as that bowl of balls looked so much like doughnut holes that my mind must have somehow assumed they'd be similarly delicious, if not in context and composition. Suffice to say, I was sorely disappointed. First, to be able to eat them at all they need to be frozen. They also warm up QUICK for some reason, and when they do they get mushy. The other issue was that the mixture had a tendency to fall apart, not being sticky enough to form into balls that stay together. Sure, you can add honey as others suggested but the amount needed to prevent a ball from falling apart sickeningly sweetens them too much. After trying that and wasting part of the batch I took another suggestion and used coconut oil to keep them from falling apart. Finally, the taste was unexpectedly atrocious. They also have a tendency to stay stuck in your gut, as what you're eating is essentially gobs of peanut butter. Thanks but no thanks. Interesting experiment that I won't be trying ever again.
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3 users found this review helpful

 
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