kmtod1 Recipe Reviews (Pg. 1) - (13231750)

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Spinach Appetizers

Reviewed: Jul. 16, 2013
These were great, everyone loved them and they were fairly easy. I did bake them a little longer than recommended and did roll them around to get a crust on the outside while they baked. Otherwise perfect, easy appetizer and a great way to use up spinach from the garden!
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1 user found this review helpful

Green Chile Spinach Quiche

Reviewed: May 8, 2012
Awesome quiche recipe just as is! The texture is light a fluffly, the flavor excellent and it looks so nice with a little browning on the top. Even better is that the eggs and cottage cheese mixed with the flour mixture are an awesome base for whatever you want to add. I omitted the butter with little impact on the overall taste and texture. I have made several other quiches using the basic mixture, but adding different cheeses and other ingredients; bacon, ham, brocoli, etc. In order to cut back on some of the crust I have made this recipe with phyllo dough for a crust, 4-5 sheets per pan with a little olive oil brushed on between the layers. YUMMY!
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9 users found this review helpful

Black Bean Avocado Salad

Reviewed: May 8, 2012
I liked this salad but thought it could use a few changes. The apple cider vinegar was a bit over powering, I would add a more mild vinegar next time. I did double the dressing because the amount the recipe called for barely wetted the salad. After eating a few bites I did add some cilantro for a little extra flavor, as I thought it lacked something. Also I served it over lettuce and it was kind of bland when the lettuce was added. In the future, I would serve this as a side to have with a more substantial meal.
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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Mar. 17, 2012
Meh, nothing special. The ratio of rice to liquid was perfect and the recipe did make a creamy, lovely textured risotto. However, it lacked flavor. I tried adding extra cheese, a little more salt, some garlic and then even some caramelized onion by the end it was better but still bland. I would love to say I would know what to add to make it better but I am at a loss. Thank you for submitting and I will use this as a basis again but next time I will experiment more with additional ingredients to spice it up.
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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Dec. 26, 2011
Excellent recipe! Loved, loved, loved these pancakes. The recipe as written makes much more than 12, 5 inch pancakes. I made at least 24 pancakes. I found that I had to mix it quite thoroughly to incorporate all of the flour, even though the recipe warns you not to over mix. They turned out perfect regardless.
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4 users found this review helpful

Pan-Fried Chinese Pancakes

Reviewed: Jun. 6, 2011
Very good but they tasted a bit floury despite the frying in oil, I made them exactly as the recipe described for ingredients. However, I tasted them right after they fried and found they were floury and too crisp. I then steamed them in my bamboo steamer for ~3 min, as the ones I have had before in restaurants were somewhat soft. They were good and I will make them again but maybe roll them thinner, so that the flour cooks better.
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5 users found this review helpful

Vegetable-Stuffed Portobello Mushrooms

Reviewed: Feb. 7, 2011
Awesome recipe, but I have to admit I tweaked it a bit! I read a the reviews and decided to tone down the vinegar. I sprinkled about 2 tbsp of vinegar and a pinch of garlic and onion powder into each cap and let it soak in while I prepared the remaining ingredients. I did bake them for about 25 min, as after 12 they were barely warm. I used fresh instead of frozen spinach but I am sure the result was the same. She is right, great way to get your veggies!
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12 users found this review helpful

Mushroom, Cheese, and Haddock Bake

Reviewed: Jan. 25, 2011
I liked this fish dish, I really enjoy the combo of mushrooms, cheese and haddock. The only thing I disliked is that it came out of the oven very watery, I am pretty sure it was the mushrooms as they will sweat when cooking. In the future, I would saute the mushrooms until they released all their liquid, not just 5 minutes, then add the onion until tender. Additionally, not covering the dish with foil may help. I used cheddar cheese over the Colby-Jack, as it is a more flavorful cheese, not sure it made a difference. Thanks!
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24 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 24, 2011
Super healthful and a great alternative to tuna fish or egg salad. I served it with leaves of romaine lettuce and tomato, to make lettuce wraps. I thought the lemon juice was a bit overpowering, next time I might halve it. I will also add some chopped carrot and garlic powder and maybe sub green onion for regular onion, just for more color.
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45 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Jan. 18, 2011
Excellent soup. I changed a few things because somehow I can't ever make a recipe without doing that. I added two shredded carrots to the onion and celery when they were about halfway done. I added 6 cups of broccoli at the beginning and then pureed the soup with a hand blender when the broccoli was done. While preparing the roux I added the remaining two cups of chopped broccoli to the hot puree so that there was extra texture to the soup. I then added the roux and left it boil until the broccoli was tender, only about 5 minutes. I made the roux with 2% milk, that is what I had. I then added a little 1/2 and 1/2 at the end for creaminess, not sure this would be needed with the whole milk. I added a little extra salt and served it with shredded sharp cheddar cheese and crumbled bacon. YUMMY!
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6 users found this review helpful

Lentils And Spinach

Reviewed: Jan. 7, 2011
This is a great start but it needed some doctoring to create a main course meal. I made the recipe as described, except I used broth instead of water as recommended. I decided to taste it before I served it. As a side dish it would have been fine but it was my main course and therefore a bit on the bland side. I added to taste: extra cumin, garam masala, celery seed, ground mace, granular garlic and cayenne pepper. It was better but still needed something else, I added 2 tbsp of butter and about a 1/4 cup of cream. That made the difference. I also served it over wild rice for extra texture and as one other reviewer recommended, a dollup of greek-style yogurt on top. YUMMY! I tend to like food with complex flavors, so I usually go heavy on the spices.
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8 users found this review helpful

Spinach and Feta Pita Bake

Reviewed: Jan. 29, 2010
I made these last night and was very happy with the results. They were super easy to make and a healthful meal to boot. I made them with basil pesto not sun-dried tomato pesto as I mis-read the recipe while shopping. I also used larger pitas that were on the thin side to make it more like a small pizza. It was delicious. Next time I will try the SDT pesto, I am sure it will be wonderful. Thanks for the great and quick recipe!
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3 users found this review helpful

Chicken Tikka Masala

Reviewed: Jan. 6, 2010
This dish was great, I gave it four stars not five because I found the spice to be just a little on overwhelming part. I added about 1/2 c milk in addition to the cream it called for to make it more creamy and help cut the spice. I did use pork and not chicken, maybe that was the difference.
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2 users found this review helpful

Chicken Breasts with Olives

Reviewed: Nov. 9, 2009
What a wonderful and quick recipe! I didn't have tarragon, though it sounds delicious, so I substituted with fresh chives from my garden. I also added a few kalamata olives for an extra kick. Will definitely make this one again hopefully with tarragon!
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119 users found this review helpful

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