lilyorchid Recipe Reviews (Pg. 3) - Allrecipes.com (12789781)

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Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Reviewed: Oct. 21, 2011
Made as stated and really enjoyed it. (Didn't measure the exact sizes of pumpkin or sweet potato, just used one of each and the whole can of coconut milk.) I can see why some people thought it needed some pizazz, like garlic, ginger, or spices, and I would suggest that, but I still found it really good without.
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3 users found this review helpful

Marinara Sauce

Reviewed: Oct. 18, 2011
Enjoyed it. Recipe here is enough sauce for about a half-pound (typical package) of pasta, so be sure to double this recipe for a whole pound of pasta. The only change I made was adding an extra diced tomato (and therefore less water since tomatoes add water when cooking), because my can of tomatoes was only 14 ounces and really enjoyed the extra tomato chunks, so next time, I'll add a couple of extra tomatoes.
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3 users found this review helpful

Momma's Potatoes

Reviewed: Oct. 16, 2011
We enjoyed them. Used a higher temperature, 200 degrees C. Cooked in about 40 minutes. Let them brown a little, sprinkle a little bit of salt on top at the end.
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2 users found this review helpful

Mexican Rice Pilaf

Reviewed: Oct. 13, 2011
Used regular (not quick-cook) brown rice (cooked in twice as much veggie broth as rice.) Did not have chili powder so used 1 tsp. cumin, 1 tsp. paprika. Also added mushrooms and a can of beans and used 2 tomatoes. Used shredded gouda cheese. Otherwise made as stated. It is good stuff!
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2 users found this review helpful

Pasta and Cauliflower

Reviewed: Oct. 11, 2011
My suggestion is to avoid measuring and instead add salt, pepper, garlic powder, olive oil, Parmesan, and your own favorite shredded cheese all to your heart's desire. I roasted the cauliflower with olive oil, salt, pepper, and garlic powder, and it came out great! Then mixed it into the onions and added it to the pasta along with 2 types of cheese (parm and shredded Gouda). I also agree with the suggestion to add back some of the cooking water to the pasta; I used a whole grain pasta, and it soaked it right up. I can see why some people found this recipe a little dry. It's good, but the flavor is not wonderful/intense enough for 5 stars.
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6 users found this review helpful

Cinnamon Streusel Orange Muffins

Reviewed: Oct. 3, 2011
They have zero orange-flavor, even though I added extra orange juice, and the crumbly topping was a disaster for me (it melted everywhere.) Also, there was only enough batter for 11 small muffins, without any nice muffin-top. They stick to the liners. Cannot recommend this recipe.
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3 users found this review helpful

Bran Flax Muffins

Reviewed: Sep. 27, 2011
A tasty high-fiber muffin, and I even used slightly less sugar (but slightly more cinnamon). To avoid the work of shredding the carrots and apples, I simply blended them in the food processor. (Used 1 large carrot and 2 medium-sized apples, peeled.) I also used wheat brain instead of oat brain. Definitely add all of the ingredients, including raisins and nuts (I used chopped walnuts) for the ideal taste and texture. They do stick to the muffin liners while still warm, but I'm guessing they won't once completely cool, as with most muffins. They took 20 - 25 minutes to bake, not 15 -20.
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3 users found this review helpful

Veggie Soup with Basil Sauce

Reviewed: Sep. 27, 2011
I don't particularly love the soy sauce, but once you add the basil-sauce mixture, this soup is good. I'd suggest using your favorite broth instead of soy sauce, if you don't like a lot of soy sauce in foods. I substituted the vegetables to suit my tastes (more potatoes, no corn, used fresh tomatoes in the sauce), and I will make this again using broth, instead of soy sauce. I do really like how the sauce in step 2 adds a nice flavor!
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3 users found this review helpful

Pesto

Reviewed: Sep. 24, 2011
This recipe makes about enough sauce for 3/4 a pound (3/4 of 1 package)of pasta (toss well). Don't judge the flavor until you've heated it. (Heat on low). We made it as stated except used about 2 cups/full-handfuls of basil leaves and used only 2 large cloves of garlic. We roasted the pine nuts (watch carefully-- they burn easily). It also definitely needs a few sprinkles of salt. Just add extra oil for a full pound of pasta. Very pleased with how this came out and simple to make!
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3 users found this review helpful

Oatmeal Chip Cookies

Reviewed: Sep. 24, 2011
I'm pretty happy with these, but they are really too sweet (sugary) for my taste, so next time, I'll cut down on the sugar. I halved the recipe, and it made 13 large cookies, done in about 10-11 minutes.
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1 user found this review helpful

Zucchini and Potato Bake

Reviewed: Sep. 8, 2011
Yummy-- I don't want to stop eating it! Made just as stated except cut the potatoes into smallish chunks (~ 1 centimeter). Mixed every 15 minutes while baking. After 1 hour of baking, it wasn't brown, but everything was soft, so I went ahead and took it out and am quite happy with it.
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2 users found this review helpful

Home-Style Brown Rice Pilaf

Reviewed: Sep. 8, 2011
Pretty good rice. Healthy tasting and hearty. Made as stated except used a small onion and left out the garlic clove and ground pepper. I definitely agree with the people who advise cooking the rice in vegetable broth instead of plain water, and I'd suggest using 3 eggs. I made it with one whole bunch of fresh parsley, and I'd like to try it next with cilantro instead.
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2 users found this review helpful

Vegetarian Green Chile Stew

Reviewed: Sep. 5, 2011
This is a great starting-off point, but I like my stew thicker and containing tomatoes. I'd suggest the following changes: 1 can of HOT green chiles instead of 3, 1 entire onion, use 2-3 zucchini instead of a squash (or use both), corn is optional, add 3 diced large tomatoes or a can of diced tomatoes, and use approximately 5 cups (1 liter) of vegetable broth (or 1 Tablespoon of vegetable bouillon powder in 5 cups or 1 liter of water) for liquid, in total. It doesn't need 7 cups of liquid. Kidney beans can be used if pinto beans are not available. Half a package of frozen spinach, if fresh is not available. If you like REALLY thick stew, remove some of the potatoes near the end of cooking, blend in blender or food processor, and add back to the stew. Salt to taste. Enjoy!
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12 users found this review helpful

Peanut Noodles

Reviewed: Aug. 27, 2011
I thought these were very good; my husband thought they needed to be even spicier, even though I had added 2 little chilis. I made it as stated except substituted rice vinegar for cider vinegar. The sauce is just enough for 8 ounces or a package of 250 grams of noodles (I used egg noodles), but make extra if you add vegetables or like a lot of sauce. I served it with zucchini, carrot, fresh broccoli, and raw peanuts! Will make again and add even more red pepper flakes and chopped-up chili to make it spicier :)
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3 users found this review helpful

Maple Salmon

Reviewed: Aug. 19, 2011
The marinade is good. It doesn't completely penetrate the fish just from marinating for 30 minutes, so if you want to mask the taste of the fish, I'd suggest setting aside some of it before marinating the raw fish in the rest, bake your fish (12 minutes at 190 C worked for my smaller piece), then cut up the fish into pieces and pour the marinade that you set aside (that did not touch raw fish) over the cooked fish pieces. That will help hide the salmon flavor, if that's your goal. I am new to cooking salmon, but this sauce is good, I don't find it too sweet at all, used real maple syrup and soy sauce, a large garlic clove, and just plain salt and pepper.
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2 users found this review helpful

Ratatouille Bake

Reviewed: Aug. 17, 2011
You have to cut the vegetables fairly small and have patience and cook everything as long as it says in the recipe (you may need a little extra olive oil), but if you do, they will all be tender, and the eggplant shouldn't taste bitter or overpowering. I don't even bother peeling the vegetables-- just wash them well. I did, however, add EXTRA salt, some red pepper flakes, and Herbs de Provence, because I cook ratatouille often, and have learned it needs the extra flavor. I also sprinkled Parmesan over the ravioli, before pouring the vegetables on top. I think any sort of melted cheese on top would be equally yummy, and I recommend using a RED bell pepper and spinach/cheese ravioli. By the way, I didn't use any nonstick cooking spray on my glass baking dish, and it came out fine. Very enjoyable!
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9 users found this review helpful

Blueberry Lemon Walnut Bread

Reviewed: Aug. 17, 2011
I've made a few loaves from this website, and this was the best one so far! It baked up nice and tall in a well-preheated oven after only 45 minutes, so watch yours carefully. The glaze added nice lemon flavor, and the loaf was moist enough. I used frozen blueberries, and the 2 eggs were large sized. I did make a few minor changes: I didn't bother roasting the walnuts, and I substituted plain yogurt for buttermilk. I omitted the vanilla extract (I always leave that out when baking). It is delish!
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8 users found this review helpful

Delicious Chickpea Curry

Reviewed: Aug. 11, 2011
I didn't have ginger nor cloves, substituted paprika for cayenne and sprinkled cinnamon instead of using cinnamon sticks. I also used a large sweet potato instead of a yam. With these changes, it is good but a little too sweet, even after adding salt, and I had cut down on the raisins. I used jarred chickpeas so only simmered for 30 minutes. Next time, I'll use a little less water, because it's a little watery, a sprinkle of red pepper flakes, and try a regular potato to balance the sweetness. I also suggest serving over rice.
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2 users found this review helpful

Old-Fashioned Macaroni, Tomato, and Cheese Bake

Reviewed: Aug. 9, 2011
Really good. I used fresh tomatoes instead of canned, cut down on the ground pepper and salt, and added more hot-sauce. I think the flavor from pepper/hot sauce and the paprika is just a little too strong, so next time, I'll be more careful with those. Otherwise, it was good! Note: Used 3/4 box of pasta and baking time was 45- 50 minutes, due to water from tomatoes.
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3 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jul. 6, 2011
They fell apart. The taste was okay (just like beans, not special), but they would not stay together, although I drained the beans. I might try it again with 2 eggs, add some fresh herbs, and work on the spice mix. If you make these, try 2 eggs and a nonstick pan (I fried them in oil.)
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0 users found this review helpful

Displaying results 41-60 (of 88) reviews
 
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