99burners Recipe Reviews (Pg. 1) - Allrecipes.com (13436620)

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Moroccan Chicken Stew

Reviewed: Mar. 23, 2011
A keeper. Delicious flavor. Tender chicken. I used 2/3 of a can of Progresso Creamy Tomato Basil soup, since I didn't have Campbell's on hand. I served with rice, and then used the leftover sauce with tofu, veggies and rice for lunch the next day.
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8 users found this review helpful

Fudgy Chocolate Cream Pie

Reviewed: Mar. 7, 2010
I'm sorry to give this a bad review. because I was so excited to try this highly rated recipe. I prepared it exactly as stated (using whole milk, and adding a whipped cream topping that I made from heavy cream, with shaved chocolate for garnish). The flavor was good, but the overall result was disappointing. I had announced that I was bringing a chocolate cream pie, and several people said (when it was being cut), "Where is the chocolate?" It's not the reaction I was hoping for! I used 1 1/2 cups of whipping cream, in order to fill the pie plate to the proper height, but it overwhelmed the filling. Not sure if I would make this again with double the amount of chocolate filling or not. It was a lot of work (including stirring for 15 minutes), for not a lot of Wow. Again, sorry.
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Nicole's Accident Chili

Reviewed: Feb. 7, 2010
To make it less soupy. mash up a small portion of the beans and stir them in. Works great as a thickener. I also add 1 tsp or so dijon mustard -- gives it more depth but you can avoid the "spiciness" you would get with cumin, chili powder, etc.
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8 users found this review helpful

Irish Lamb Stew

Reviewed: Oct. 25, 2009
This was a huge hit! Be sure to plan ahead and make it the day before, it is immensely better that way. If gravy is too thin, mash up a few of the potato pieces and stir them into the gravy -- it will thicken up nicely and taste great. I served with corn muffins and rosemary focaccia bread. Several guests put a slice of the bread at the bottom of their bowl and ladled the stew on top of it. This was a great way to sop up the gravy! I used wine as in the original recipe, and wow. We had dinner for ten, and 4 were from the UK and they said this stew was really authentic (and delicious). One hinted strongly for a doggie bag, so I gave him some leftovers!) I added 2 small packages of whole pearl mushrooms. Button mushrooms would also work -- again, I would add them whole. My butcher did not have shoulder, so he cut cubes from a boneless leg, worked great. I used slightly less meat, slightly more veggies, and just over half the bacon. Awesome!
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5 users found this review helpful

Easy Batter Fruit Cobbler

Reviewed: Sep. 21, 2009
Fantastic and easy! I doubled the fruit over all, proportions were: 1/2 peaches 1/4 raspberries and 1/4 blackberries. It was a huge hit, even my father-in-law asked for seconds and he is picky about his cobblers! As others suggested, I used half brown sugar and half white. Added 1/2 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp nutmeg. Also stirred the fruit in 1 tsp lemon juice and 1 tsp sugar before adding, but I'm sure this is optional. For those who got a mushy bottom, I believe it simply was not baked long enough. I let it bake longer than instructed, and pressed my finger in the cake part in the center to make sure it was firm. This is a winner!
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Grilled Tequila-Lime Shrimp

Reviewed: Sep. 18, 2009
I am sorry to pan this recipe, but it was disappointing. Unfortunately, the first time I made it I served it for guests as part of a Mexican themed dinner, where I was looking for a seafood appetizer. I followed suggestions to marinade it for only one hour, and I increased the cumin and added garlic as some suggested. The flavor was okay, but the texture was not good at all. It was tough and kind of spongy. I would not make this again.
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Quinoa and Black Beans

Reviewed: Sep. 5, 2009
This is a fabulous find. I served it as a side dish for dinner, and had the leftovers as a main dish for lunch the next day. It keeps in the fridge for days and even gets better. Great texture, great flavor. And so healthful! I love cilantro and garlic, so I doubled the amount of both. Fresh corn is in season, so I used fresh instead of frozen (just added it raw when corn was called for). For color, I recommend adding some diced red pepper when you are browning the onion, or just stir it in raw at the end. I will make this again and again. Thank you to 3LionCubs for providing this recipe!
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20 users found this review helpful

Asian Ginger Dressing

Reviewed: Aug. 20, 2009
Excellent -- a big hit with hubby, and a huge improvement over the bottled ginger sesame dressings. I followed Houstongal31's suggestion, substituting the olive oil with half sesame oil and half safflower/canola, and omitted the water. It smells and tastes authentic. I also added a few shakes of dried red pepper flakes. Some reviews mention cutting back on the soy sauce, but I used the full amount of soy sauce, and it tasted good to me. I served it over steamed green beans, with a few thin slices of carrot for color. I let the beans and carrots chill in a small amount of dressing, then sprinkled on a little more dressing before serving. This is also good with spring mix and with sprouts of any kind.
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1 user found this review helpful

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