Citrus Punch Recipe Reviews (Pg. 1) - Allrecipes.com (13204575)

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Rice and Lentil Soup in a Jar

Reviewed: Dec. 11, 2009
I've been trying out soup mixes to make for Christmas gifts- I made this one tonight and knew I'd found my winner. I used red lentils, but instead of the green ones I used split peas. Also, I added 2 Tbs. of dried chopped onion. If you don't have poultry seasoning, you can make your own (I did) using one tablespoon each of the following: sage, marjoram, rosemary, celery seed and thyme. Thank you so much for this recipe- OUTSTANDING! *UPDATE* Every time I make this, I add 1/3 c. barley and an extra cup of water to make up for the barley.
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46 users found this review helpful

Sweet Tamarind Chutney

Reviewed: Dec. 31, 2009
DO NOT heat your oil over medium- go a little lower. I can't describe exactly what happened when the spices hit the oil, but I can tell you that it felt like my lungs had collapsed. My kids literally ran screaming from the kitchen and I finished cooking with a dish towel over my nose and mouth. I really think the heat is too high on this because I made something similar later on at a lower temp and didn't have anything like this happen. I'm still giving this four stars though because this is the best tamarind chutney I've ever tasted. If you don't have access to tamarind paste (I'm talking to you, my fellow rural Iowans!) then you can make a delicious substitute using 1 tablespoon each of dried, chopped apricots, dates and prunes. Pour boiling water on them and let them soak for fifteen minutes and then drain and puree them with one tablespoon lemon juice.
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37 users found this review helpful
Photo by Citrus Punch

Rhubarb and Strawberry Pie

Reviewed: May 15, 2010
A lot of people have complained about this pie having too much liquid- I didn't have that problem at all. I use 2.5 cups rhubarb and 3.5 cups of strawberries. I toss them with the flour and sugar and let them sit for half an hour while I'm thawing my pie crusts. Then I make a foil tent in my oven so the crusts don't burn. I don't add any butter. I bake it at 425 for 15 minutes, then 375 for 40 minutes. After the timer has gone off for the second time, I remove the foil tent and continue baking until the pie is exactly the shade of golden that I'm after. This usually takes only five minutes more. This method might be a little fussy, but it results in a perfect pie.
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27 users found this review helpful

Jefferson Davis Pie

Reviewed: Apr. 28, 2009
This is a nice basic recipe for Jefferson Davis pie. The terrific thing about this pie is that it's so customizable. If you've never had it, it's difficult to explain the taste, but I'll try. It's sort of like a pecan pie minus the pecans, with a candied vanilla-rum flavor. Complicated, right? I further complicate things by adding a pinch of cinnamon, nutmeg and ground cloves to the mix. Doing so changes the taste to something closer to a pecan pie without the nuts crossed with a pumpkin pie minus the pumpkin. Also, for this recipe, be sure to use two deep dish pie crusts (there's going to be a whole lot of bubbling going on in the oven) and also cover your crusts with foil because they will burn easily given the lengthy cook time.
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27 users found this review helpful

Homemade Butter

Reviewed: Apr. 9, 2010
This was so much fun to make. I used my KitchenAid mixer and it was very easy. Once it hits the whipped cream stage, keep going- you're almost there. I used a lot of cream so I could make several different compound butters. I made salted and unsalted butter, cinnamon honey butter, and a garlic and herb butter. All are delicious! I squeezed the butter using cheesecloth. The leftover buttermilk is in the fridge right now- tomorrow I'll use it to make homemade waffles with cinnamon-butter and homemade coconut syrup. YUM!
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25 users found this review helpful
Photo by Citrus Punch

Fresh Fruit and Yogurt Ice Pops

Reviewed: Apr. 1, 2010
I made these using frozen strawberries, pineapple and mango. I froze them in some Jello-O egg-shaped molds for Easter. My boys loved them! Actually, so did their dad and I. Thanks for the recipe, april- we'll definitely be making these again!
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24 users found this review helpful

Grilled Salmon I

Reviewed: Sep. 14, 2011
My husband loved this, but I found it far too sweet. If I make this again I'll add lots of ginger and maybe some sriracha to balance the sweetness.
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22 users found this review helpful

Fudge

Reviewed: Dec. 11, 2010
I used half milk chocolate and half semi-sweet chocolate chips and it still produced more of a dark chocolate taste, which is fine with me, but is something to be aware of if you're looking for more of a milk chocolate flavor. I added a cup of coconut and half a cup of chopped almonds. The end result tastes like an Almond Joy candy bar and is absolutely delicious, especially chilled.
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20 users found this review helpful

Slow Cooker Beef and Mushrooms

Reviewed: May 4, 2010
This was very good- my family loved it. Because I used extra meat and because I love the flavor from the wine, I used a good cup or so of it. I don't think I'd consider the wine optional in this recipe since it's what makes it special. Also, another reviewer mentioned that they subbed cream of mushroom for the golden mushroom soup. That might do in a pinch, but they are very different things- I think the golden mushroom is more like a gravy. Thanks for this recipe Amber- it was very, very good.
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19 users found this review helpful
Photo by Citrus Punch

California Melt

Reviewed: Mar. 27, 2009
This was delicious. I added a little olive oil mayo with basil and sauteed the mushrooms first. Even my picky kids gobbled this right up!
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19 users found this review helpful

Cheesy Scalloped Potatoes with Ham

Reviewed: Aug. 11, 2012
This is a great recipe- I didn't change a thing. I'm so glad to find one that doesn't include a cream of _____ soup in the ingredient list. Thanks for sharing this, Suz!
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17 users found this review helpful

Teriyaki Salmon

Reviewed: Jun. 18, 2010
On its own, I thought this salmon was fine, but not outstanding. I think it needs honey or brown sugar in the marinade to add a little sweetness. However, I made this last night for supper and used the leftovers in a Caesar salad tonight and it totally knocked my socks off. So I probably wouldn't make this when I'm craving teriyaki, but I might when I'm craving a good salad. Thanks, Jeannette.
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16 users found this review helpful

Chicken Soup

Reviewed: Jan. 26, 2011
This is a great starter recipe for chicken soup that you can easily customize to meet your family's tastes. I left out the zucchini and added onion and celery. I also threw in a small bag of alphabet pasta and some thyme and marjoram. Thank you for the recipe, Anika!
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15 users found this review helpful

Pumpkin Bars I

Reviewed: Oct. 18, 2009
I'm giving this a four because I think it's a good starting point. The first time I made it, I followed the recipe exactly and had pumpkin cake, which I wasn't thrilled about. The next time I made it, I halved the powder and soda, used a little less sugar, subbed half the oil for apple butter and doubled the pumpkin. The second batch is to die for. They're dense and moist and delicious. Both times I made them, I used one 9 x 13 and one 11 x 7 pan.
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15 users found this review helpful

Vegetable Cutlets

Reviewed: Jan. 24, 2010
These are "okay" as written. They are a five star recipe when you dip them in an egg and milk bath and then roll them in cracker crumbs before frying. The bread crumbs just didn't taste quite right.
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14 users found this review helpful

Armenian Rice Pilaf

Reviewed: Jan. 7, 2010
I used chicken bouillon powder (about two tablespoons) and water instead of the cubes and broth. This was very good, but you should know that it makes a TON. I'd say it's enough for at least fifteen people. The taste is excellent.
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14 users found this review helpful
Photo by Citrus Punch

Crustless Zucchini Pie

Reviewed: Aug. 8, 2010
I read several reviews that called this bland, so I made some changes to eliminate that problem. I sauteed my onion first with minced garlic and added some Italian seasoning. I upped the zucchini to 3 1/2 cups and also added a cup of shredded carrots. Because of the extra zucchini, I also added an extra half cup of baking mix. This was very good- my whole family enjoyed it. I will add a little salt next time- maybe one half teaspoon. Thanks for the recipe, Peggy.
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13 users found this review helpful
Photo by Citrus Punch

Dark Chocolate Cake II

Reviewed: Mar. 15, 2011
This is the best chocolate cake I've ever tasted! I added the vinegar to the milk (didn't measure- maybe more like a tablespoon though) and let it turn into "buttermilk" before using. I also added a splash of vanilla. I baked it in a bundt pan and it took 45 minutes. It was moist, dense and rich. Perfection! I topped it with dulce de leche (the boil in the can type) and then topped that with some Heath bits. This is the ultimate in sweet decadence. Thanks so much for this recipe, Kellygurll- I'll never use another recipe for chocolate cake again- this is IT!
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12 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
This is the best recipe this site has to offer and it's one that we should all make every day. Garnish with plenty of patience and joy. Serve heaping helpings- there's always plenty to go around!
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11 users found this review helpful
Photo by Citrus Punch

Marbled Almond Roca

Reviewed: Mar. 16, 2011
I've made this with salted butter and unsalted butter and I prefer to use salted with this recipe. It is a wonderful recipe that does indeed taste just like the roca you buy in the pink tins. After having made it a few times, I have learned that a thin layer of semisweet chocolate is the way to go- the vanilla chips make it a little cloyingly sweet in my opinion. Terrific recipe- thanks for sharing it, Niki.
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9 users found this review helpful

Displaying results 1-20 (of 201) reviews
 
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