atbarber Recipe Reviews (Pg. 1) - Allrecipes.com (13428758)

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Pretty Chicken Marinade

Reviewed: Jun. 17, 2012
This was very tasty. I substituted fresh minced garlic for the garlic powder because I love cooking with fresh garlic! This made a lot of marinade and I hate pouring marinade down the drain, so I cut this recipe in half and still had plenty to marinade 10 boneless chicken thighs. Am planning on using this marinade again today for beef and chicken kabobs. Should be amazing for both kinds of meat!
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Lemon Asparagus Risotto

Reviewed: Nov. 28, 2013
Very good recipe! I added the raw asparagus (broken into about 1inch pieces) to the risotto mixture during the last 7-8 minutes of the cooking time. I also added a can of wild caught sockeye salmon at the end to make this dish a main entree. The lemon and lemon zest really brightens this dish. I paired this dish with a Sauvignon blanc from New Zealand. Perfect!!
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1 user found this review helpful

Chocolate Mousse

Reviewed: Nov. 23, 2013
I made this recipe for a food and wine pairing event with 35 participants. Since it was a "tasting", I made enough for 16 servings and served them in small plastic cups. I didn't change the recipe at all, just reserved a small amount of the whipped cream to use as a topping before folding the rest into the chocolate/egg mixture. It was a huge hit, with many people asking for the recipe! It was the favorite pairing of the night! We served it with a Craggy Bay Red Blend! Thanks for the recipe!
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Cheesy Broccoli Quinoa

Reviewed: May 22, 2013
I made this tonight for the first time and really enjoyed it. I added about 1/2 cup of diced red onion, one large clove of garlic, finely minced and about 1/2 tsp. dried marjoram with the quinoa and vegetable broth. I added the chopped broccoli during the last 5-7 minutes of the cooking so it didn't overcook. I had some raw, cheddar curds that I grated and added at the end. Be sure to thoroughly rinse your quinoa before cooking to eliminate the bitterness. Looking forward to leftovers for lunch tomorrow!
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31 users found this review helpful

Zucchini Provencal

Reviewed: Aug. 7, 2012
This was a great way to enjoy my abundance of zucchini and roma tomatoes! The only change I made was to add some freshly grated, organic, raw, cheddar cheese on top right before serving instead of grated parmesan cheese. Delicious!
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1 user found this review helpful

Mexican Bean Salad

Reviewed: Jun. 17, 2012
This is a very versatile salad. You can use different color peppers, add a jalapeno pepper to add a little more kick, etc. I've made this with dried cilantro if that's all I had on hand, substituted apple cider vinegar for red wine vinegar and it's still delicious. I usually cut down on the amount of sugar as I don't find it necessary. More than one clove of garlic usually finds its way into this recipe when I make it! It's marinating in the refrigerator now...can't wait until dinner is ready! :) EDIT: I made this again today and decided since sweet corn is in season, to lightly steam a couple of ears of corn then cut the kernels off the cob for the salad. Really so much better than frozen or canned corn!
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Double Tomato Bruschetta

Reviewed: Jun. 17, 2012
This is good. I've made this bruschetta topping on a few occasions and it's always a big hit. Never any leftovers. Be sure to let the topping marinade for a little while to let the flavors come together. I have made this without the sun-dried tomatoes as I didn't have any and it was still delicious!!
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2 users found this review helpful

Grandmother's Pound Cake II

Reviewed: Jun. 17, 2012
This was very good and easy to make. I did add a little bit of vanilla extract to it which enhanced the flavor. I only wanted to make one loaf so I scaled the recipe down to 10 servings without any problems. I used this as a base for strawberry shortcake. Several of my guests went back for seconds. I had a request to make this again for Father's Day to go along with some locally grown organic strawberries! YUMMY!
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Hummus III

Reviewed: May 19, 2012
This is a great starter recipe for some awesome hummus! I love garlic so I added a couple of extra freshly minced cloves. Fresh lemon juice is a must, as well as about 1 tsp of ground cumin and a couple of dashes of cayenne pepper. Like other reviewers, I used a bit less tahini and had to use some reserved juice from the garbanzo beans (about 4-6 TBLS) in order to get the right consistency. No need to buy hummus when you can make it as awesome as this!
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Apr. 7, 2012
Very tasty and great presentation!
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3 users found this review helpful

Ingrid's Caesar Salad Dressing

Reviewed: Apr. 7, 2012
I made this two days ago and have used the dressing on three occasions. It is delicious and gets better over time! I omitted the blue cheese dressing as I didn't have any on hand. I also had to substitute apple cider vinegar for the red wine vinegar, lite mayonnaise for the regular mayo and dijon mustard for the dry mustard. Even with those changes, this dressing is awesome. I did add a little bit of milk to thin it down as it was a little thick for my tastes. Will never buy caesar salad dressing again!
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4 users found this review helpful

Quinoa and Black Bean Chili

Reviewed: Apr. 1, 2012
Very delicious and nutritious! I left out the zucchini and the corn (didn't have any), added a second jalapeno pepper and used an orange pepper instead of green as that's what I had on hand. I used one can of black beans and one can of pinto beans. This version was quite spicy, but that's how we like it! Great recipe and very easy to alter based on what you have in your pantry!
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3 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Apr. 1, 2012
After reading the reviews, I made the following changes: Used 8 oz of semisweet baking chocolate and eliminated the cocoa powder. Separated the eggs and whipped the egg whites before folding into the rest of the mixture. I brought this to a dinner party last night and served it topped with whipped cream and fresh raspberries. Not a crumb was left and everyone wanted the recipe! We paired this dessert with a bottle of 7 Deadly Zins wine from Sonoma Valley which turned out to be an excellent pairing! Thanks for sharing this awesome recipe, Shana!
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19 users found this review helpful
Photo by atbarber

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Sep. 27, 2011
This is an awesome base recipe! I read a number of reviews and incorporated some of the things that others suggested. I doubled the garlic, used one red pepper and one green pepper and added a diced onion and some escarole to the vegetable mixture. I also added some hot poultry Italian sausage that had been browned and crumbled first. Instead of fettucine, I used linguine because it's a little lighter. I didn't have sour cream on hand so I substituted plain Greek yogurt. I love spicy so I used closer to 1 tsp of cayenne pepper. This is a keeper!!
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21 users found this review helpful

Vegetarian Moussaka

Reviewed: Sep. 4, 2011
This was very tasty! I roasted my veggies in the oven like others had suggested. I baked it in the removable crock of my slow cooker then kept it warm in the crock pot until we were ready to eat it. Everyone LOVED it and it went well with the grilled portobella mushrooms and salad that we had for dinner!
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2 users found this review helpful
Photo by atbarber

Murgh Makhani (Indian Butter Chicken)

Reviewed: Oct. 19, 2014
This was delicious! Made a couple of substitutions based on what I had at hand - Coconut milk for half and half, celery leaves for fenugreek leaves. Made my own spice mixtures from recipes on this site. I used boneless, skinless chicken breasts instead of chicken thighs which is what I had on hand. My cooking oil was extra virgin organic coconut oil. Served over brown basmati rice and added some fresh broccoli and green beans during the last 15 mins of cooking. Delicious!
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1 user found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Jun. 4, 2011
Love this recipe! So easy and sooo yummy! i did add a little bit of vanilla and baking powder as others suggested! Thanks Stephanie for the great recipe! :)
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1 user found this review helpful

Chicken Nuggets

Reviewed: Dec. 5, 2010
Easy to make...adult and kid friendly, too! I cut the amount of butter in half and added a little olive oil instead to save on calories and saturated fat. These were a big hit!
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2 users found this review helpful

Parmesan Brussels Sprouts

Reviewed: Dec. 18, 2013
These are insanely delicious! Have made them at least 6 times already!
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Pear and Blue Cheese Salad

Reviewed: Nov. 7, 2010
Delicious! I couldn't find walnut oil but the dressing was still very good even with substituting EVOO for the walnut oil! Plan to make it again today!
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4 users found this review helpful

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