January Recipe Reviews (Pg. 1) - Allrecipes.com (13315847)

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Citrus Infused Guacamole

Reviewed: Jan. 3, 2011
I usually make my guacamole "fully loaded" -- with onions, tomatoes, lots of garlic, assorted colors of bell peppers, plenty of jalapenos, maybe olives, sometimes mango, Carolina blue crab, etc, etc. -- so I was pretty skeptical about this "bland" recipe; however, the juice infusion kept calling me back to look at it again. So I tried it: first I made it exactly like the recipe and it was quite good (although, yes, a little bland). Then I tweaked it my way a little, adding grapefruit juice (yum), tangerine juice (!) and crushed pineapple, and replacing the hot pepper sauce with a heavy sprinkling of wasabi powder. I refrigerated it overnight and then used it as a sandwich spread. This was SO DELICIOUS! It won't replace my Super Bowl dip, but it turned a simple sandwich into a gourmet meal. My luncheon guests loved it and I've got a new favorite in my recipe box!
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12 users found this review helpful

Easy Taco Pizza

Reviewed: May 12, 2009
You don't have to be a kid to love this pizza! I made individual pizzas with pita rounds for crusts and tried several varieties. My husband and I both preferred ground beef over the ground pork. I liked mozzarella instead of the Colby Jack cheese; hubby liked cheddar. The crushed tortilla chips got dry and hard when baked on top of the pizza but we solved that by sprinkling the chips directly on the salsa, under the meat and cheese. (You can also wait and add the chips after baking, along with the lettuce and olives, but if you omit them altogether you miss an important piece of the whole taco-taste package.) We also tried adding some refried beans and they were delicious! One of the great things about using the pita bread for crust is that it is so easy to try different toppings and to make everybody happy. For instance, I love hot-hot-hot salsa and lots of olives but my husband likes medium-mild salsa and no olives. With these pizzas, we both got what we wanted!
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16 users found this review helpful

Poached Eggs Caprese

Reviewed: Mar. 19, 2009
I've made this three times. The first time I followed the recipe exactly, using skim milk/pre-sliced mozzarella, fresh homemade pesto, and the best off-season tomato I could find. I had a little trouble poaching the eggs in the simmering water but I finally got it right. ============ Overall, I thought the results were somewhat lackluster. Maybe it was my expectations: this recipe may have been "inspired by eggs Benedict" but despite the English muffin, this isn't even close. This is really a just a caprese salad on a poached egg. =========== The second time, I made a trip to the specialty store and bought a ball of real, whole milk mozzarella. Wow! What a difference that makes! I poached my eggs in my handy little poaching cups, and I topped the whole thing off with some easy, cheesy Bechamel sauce. This was awesome. All the different flavors really complemented each other and teased my taste buds with delight! ============ Last night, I made it a third time, using real Hollandaise. Now I think I've found the almost perfect dish. In a couple of months, when I can get a home grown tomato, then it will be perfect! A wonderful vegetarian alternative to eggs Benedict, and with some fresh fruit on the side and a mimosa to sip, the best brunch ever to treat guests or just yourself.
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66 users found this review helpful

Marvelous Stuffed Mushrooms

Reviewed: Mar. 5, 2009
I wish I could give this recipe 10 stars! I made this for the first time 3 months ago to serve as a side dish (not an appetizer) and at least once a week every week since then! My family absolutely loves these mushrooms............I've learned a few basic changes: you need more of all the "stuffing" ingredients: onions, mustard, flour, etc.; plus, I add some minced red and/or yellow bell pepper, some finely diced celery, a crushed garlic clove, and a full cup or more of grated cheese. (Exact amounts aren't necessary. Use your chef's eye.) Mix all this together with the chopped mushroom stems and the softened butter (use a full stick). You will have enough to generously fill your mushroom cavities and mound a spoonful on top. Do not place the mushrooms too close together in your pan. **** **** DO AHEAD **** **** At this point, you can put your pan in the fridge for up to one day. Pour the cream over the mushrooms just prior to baking in a PREHEATED (important)oven at 375 degrees. Do not overcook. 20-25 minutes is enough for your mushrooms to come out golden brown in a rich, creamy gravy.
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56 users found this review helpful

Creamy Tomato-Basil Soup

Reviewed: Mar. 5, 2009
Simple and delicious! I've been making this for years and usually make a few "tweaks" (depending on what I have onhand): -----> substitute vegetable broth for chicken broth so my vegetarian friends & family can enjoy it,too! -----> I will usually use up to a full pint (2 cups) of cream or half & half. ------> occasional/optional additions: more basil ...and/or... 1 cup (or less) finely chopped baby spinach ...and/or... baby carrots, precooked until very soft ...and/or... 2 teaspoons ground nutmeg ...and/or... 2 teaspoons ground ginger ...and/or... 2 teaspoons dried tarragon ............ annnd for my favorite tweak treat: 2-3 cups grated cheddar cheese!! This soup is so good, it's adaptable to what's on hand and forgiving of what's not. My family loves every version I've made!
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5 users found this review helpful

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