WoundedEgo Recipe Reviews (Pg. 1) - Allrecipes.com (13037375)

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Caesar Salad Croutons

Reviewed: Jan. 1, 2010
Throw the roasted garlic away? No way! Pop it in your mouth, or spread it on some toast.
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17 users found this review helpful

Yogurt Salad Dressing

Reviewed: Apr. 24, 2010
Easy-peasy, and very delicious. I use regular, not fat free yoghurt, and it was so nice and creamy.
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12 users found this review helpful

Matzo Balls

Reviewed: Nov. 15, 2009
This recipe was way better than the disappointing one I tried before from another site. And I so appreciate all of the suggestions for variation. I added some fresh parsley and chicken broth and cooked them right in the soup.
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10 users found this review helpful

Jayme's Cole Slaw

Reviewed: Feb. 27, 2010
I added some carrots to this, but other than that, I went with the recipe and it was scrumptious. Five stars, way up.
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6 users found this review helpful

Simple Spinach Lasagna

Reviewed: Apr. 10, 2011
Simply heavenly. I make my own pasta sauce for it, using, in addition to the usual diced tomatoes, a small can of Walmart brand "diced tomatoes and jalopenas" for a nick spicy kick.
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5 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Aug. 1, 2010
Awesome. The previous chicken I made came out so boring. This one rocks. There are two virtues to this recipe: * the general instructions on the proper cooking times and temperatures, which created a crisp exterior and an evenly cooked, juicy interior * the seasonings, which are delicious; The only thing I would do differently next time is to leave out the Old Spice, which gave it a "deoderant" taste, which my wife and children found off-putting. (Just kidding about that last part! I know it called for Allspice).
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5 users found this review helpful

Chicken Milano

Reviewed: Mar. 31, 2014
Meh. For all that butter and cream it really was boring. I was able to rescue it with a bunch of salt and pepper when served along with a lot of onion powder, garlic powder and oregano. Then I doused it in Chardonnay. Then it was very enjoyable. If I had some Parmesan on hand that probably would have been good. Ditto for some artichoke hearts.
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4 users found this review helpful

Baked Ziti

Reviewed: Sep. 18, 2011
I added lots of fresh and roasted garlic, some fresh Parsley, some fresh Rosemary and some Jalopenas, and made my sauce from canned tomatoes, green peppers and onions caramelized in olive oil, and several ounces of Cabernet. I hardly ever add salt to any dish, but I did salt the Ground Chuck 80/20. The wine, particularly, added tremondous flavor.
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4 users found this review helpful

Curried Hummus

Reviewed: Aug. 8, 2010
Easy peasy, and delicious. And there is plenty of room for variation. Don't start with the really cheap beans, though. Organic is best.
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4 users found this review helpful

Fried Rice Restaurant Style

Reviewed: May 25, 2014
I've made this a few times now. As is it is wonderful. I've done a lot of the same modifications that others have (ginger, garlic, hot peppers, sesame oil, oyster sauce) all to good effect, though not necessary. I also added some Thai curry paste that added a nice zing. But the one thing I did do that is pretty unusual (definitely not a Chinese thing) but added such a great flavor was this... I buy these canned Jalapenos with carrots and use them in a lot of things. For this recipe I chopped up several of them very small and mixed them in and they add so much delicious flavor. They don't have too much heat, either.
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3 users found this review helpful

Mexican Jicama Snack

Reviewed: Jul. 19, 2010
I am giving this recipe more stars than it deserves only because the Jicama itself is worthy of high praise. As written, this recipe is WAAAAAY to spicy for human consumption. A *tablespoon* of crushed red pepper for a single Jicama? Yikes! But the Jicama is an *EZ* to appreciate root veggie. It tastes and feels a whole lot like an apple. My thought is that it is very healthful to have variety in our diets. You get fantastic health benefits from a carrot that you don't get from a grape. So we should all eat as many different fruits and veggies as we can. And the Jicama is completely compatible with my US pallete. So do this recipe but either reduce the amount of pepper to 1/10th, or at least knock it off on the side of the dish before you put it in your poor mouth!
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3 users found this review helpful

Fresh Tomato Salsa

Reviewed: Sep. 26, 2009
I spoon it onto homemade bread and I am instantly transported to Nirvana.
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3 users found this review helpful

Mother-in-law Chicken Soup

Reviewed: Sep. 17, 2009
There is no reason to start with stock, unless you have some on hand. Water is fine, just retain the veggies. You'll get way more nutrition that way, less salt and save money.
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3 users found this review helpful

Indian Sweet Tomato Chutney

Reviewed: Aug. 13, 2012
I was seeking something like the Chutney I'm accustomed to and this is not it. This is indeed a "sweet" Chutney rather than the infinitely more delicious spicy Chutney I would gladly die for. Having said that, if you cook this with your eggs, along with a cut up mushroom, you are in business for breakfast.
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2 users found this review helpful

Ground Beef Goulash

Reviewed: Jul. 20, 2014
I made my own version of this but any resemblance to the original was lost except for the use of potatoes+ground beef (which is what I was looking for when I found this recipe. This would probably bore the socks off of me as written but it was a good base for the eventual addition of curry, wine, cayenne, sour cream, bay leaf, onion powder, black pepper, etc. that I wound up adding. When I was finished it was very piquant. Yum.
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0 users found this review helpful

Mexican Goulash

Reviewed: Jul. 20, 2014
From Wikipedia: "In the 1980s, Velveeta used the advertising jingle, "Colby, Swiss and Cheddar, blended all together" in its US television commercials to explain its taste and texture, because at that time genuine cheese was used in its recipe.[6]" I think Walpoop sells a cheese combo like that or close, or you can just combine those cheese to avoid all the processing of Velveeta, which isn't even made with genuine cheese anymore! Not that cheese is a health food or anything but chemicals are making everyone sick. For the salsa, consider just using the ingredients: "Salsa roja, "red sauce", is used as a condiment in Mexican and Southwestern (U.S.) cuisines; usually includes cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander)."
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Chuck and Potato Bake

Reviewed: Feb. 7, 2014
I'm in the process of cooking a chuck roast. I wound up frying up some onion (with a bit of salt and after a minute a bay leaf) and while they fried I cut the beef into four pieces so it would cook faster and the flavors could sink into more places. I added salt, black pepper, Rosemary and garlic salt. As it browned I added some potatoes, mushrooms and carrots, peeled. Once it browned on all sides I added a half cup of Chardonnay (I had no red). 3 hrs @ 325
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Caesar Salad Supreme

Reviewed: Nov. 19, 2013
This dressing has the "stand out" feature that I was looking for. It is simply delicious. I've just tasted it off the spoon so far, not on the salad and I'm concerned that it is a tad thick. I'm considering adding a tablespoon of milk to make it more pourable. But the flavor is awesome. Come to think of it, it tastes somewhat like bleu cheese.
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0 users found this review helpful

Kung Wow Chicken

Reviewed: Mar. 10, 2013
This was easy and came out fantastic! This is going to be made frequently from now on! I accidentally added too much wine to the marinade so I had some trouble getting it to brown until I drained it. I added several Indian spices to the rice while I was cooking it (6 Cardamom seeds, turmeric and I dropped the top of the jalopena in while it cooked. Yum. Next time I'll add one more ingredient: pieces of pinapple... it begged for it. Cheers.
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