sweet&savory Recipe Reviews (Pg. 1) - Allrecipes.com (13447135)

cook's profile

sweet&savory

Reviews

Menus

 
View All Reviews Learn more

The Real Mojito

Reviewed: Jun. 6, 2013
Excellent recipe as is. I didn't bother with the simple syrup - why make it harder on yourself when regular sugar works perfectly?? I just wanted a quick and easy recipe, and this was exactly that, plus it's delicious! It's just like any mojito I've had in bars, so I'm going to stick with this recipe (with the granulated sugar). One evening, I had Malibu coconut rum in the house, so I used that - serendipity! SOOO yummy.
Was this review helpful? [ YES ]
0 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Dec. 30, 2012
I had a ham bone left over from Christmas dinner, and started boiling it in a pot of water. I saw this recipe - short list of readily available ingredients and seemed easy to make. So I decided to make potato soup and it turned out wonderfully! I didn't have chicken bouillon so I added the flavoring packet from a package of ramen noodles. No salt needed because the ham was already salted. Very simple and versatile recipe!!
Was this review helpful? [ YES ]
0 users found this review helpful

Tofu Creamed Spinach

Reviewed: May 22, 2010
What a creative recipe! This was excellent. My husband and I (and EVERYONE ELSE IN THE WORLD) love creamed spinach, but I always feel so guilty stirring in all that butter and cream!! I was looking for something to make with our leftover spinach and tofu, and this recipe was the golden ticket. I used only olive oil (no butter), fresh spinach, fresh crimini mushrooms, firm tofu, onion, 1% milk, a grated parmesan and mexican cheese mix (b/c I ran out of parmesan), lots of minced garlic (6 cloves), 1/2 tsp salt, 1/8 tsp black pepper, 1/8 tsp grated nutmeg (b/c I think that's a classic ingredient in traditional creamed spinach). A tip is to drain the spinach mixture before combining with the tofu mixture. There's a lot of water that gets cooked out of mushrooms and spinach, and it could make your creamed spinach too liquidy. This is a fantastic recipe. Beautifully creamy and flavorful. Thank you for sharing the recipe!!
Was this review helpful? [ YES ]
9 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Apr. 22, 2010
Ok, when I first saw this recipe, I wasn't all that excited even after reading the ginormous list of excellent reviews. I love cauliflower raw (and hate it steamed or cooked in general), so I thought, why do so many people love cooked cauliflower?! But my mother in law gave me an entire forest of cauliflower (my husband and I would have been eating raw cauliflower 3x a day for a month), so I decided to try something new. SOOOOO...from now on, if I ever cook cauliflower, it will be in this recipe!!! It was delicious. My husband loved it too, and he's a raw cauliflower person like me. This is a fantastic way to cook cauliflower. Thank you for the recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Paneer

Reviewed: Apr. 22, 2010
This is so easy and fast to make. I was so excited to make my own paneer, because I LOVE Indian dishes with paneer. With the paneer that I made from this recipe, I made mattar paneer (using store bought coconut curry sauce) and I was in heaven. Thank you for sharing this recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Vegetarian Moussaka

Reviewed: Apr. 22, 2010
Definitely worth the effort. I've made this twice already, and am saving up energy to make it again soon. I really love this recipe, and so do my husband and his meat-loving friends!
Was this review helpful? [ YES ]
0 users found this review helpful

Spinach Brownies

Reviewed: Apr. 22, 2010
Really really delicious with the recommended changes from previous reviewers: double the fresh spinach (20 ounces), halve the butter (1/4 cup), a little extra salt (1.25 tspn), add Italian seasoning (1 tspn), add minced garlic (4 cloves). As suggested by others, I sauteed the onion and garlic, added the chopped spinach to that, then continued with the rest of the recipe's instructions. I love this. Really yummy. I had a giant bag of spinach in the fridge for about 5 days, and we had grown tired of eating spinach salads every day, so I used the leftover pound or so of spinach for this recipe. Thanks to Bowlingnut for the recipe, and thanks to the reviewers for the added suggestions!! I look forward to making this again!
Was this review helpful? [ YES ]
10 users found this review helpful

Red Velvet Cupcakes

Reviewed: Apr. 22, 2010
Delish! I used the 1/2 cup cocoa powder as stated in the recipe, which ended up very tasty, but resulted in just chocolate cupcakes - not so red velvety. I like my cakes to be very fluffy, so I added 1.5 teaspoons of baking soda, and I'm glad I did because they were really fluffy and moist!!! We only have 1% milk in our home, and there was no problem with using that. Anyway, I will definitely make these again. Next time I'll use less cocoa powder :)
Was this review helpful? [ YES ]
10 users found this review helpful

Scott Ure's Clams And Garlic

Reviewed: Apr. 22, 2010
Wonderful recipe! Thank you! I recommend sticking to the recipe, because I made 25 clams one day and another 25 the following day. The first time, I free-poured my wine (oops! more than called for), and I also added water because I wanted more liquid for the broth. It came out ok, but not quite right. So the next day, I stuck to the recipe, without adding any water, and it tasted perfect. I didn't have any parsley on hand, but it still was delicious. There is indeed less broth than I would have liked in this recipe. If you are like me, and like to have more broth, buy a jar of clam juice and add it to the pot. In the past, I've also shucked clams to eat raw and used the clam liquor in my pot of steamed clams (use any saved liquor within one or two days!!).
Was this review helpful? [ YES ]
1 user found this review helpful

Mushroom Pork Chops

Reviewed: Mar. 14, 2010
I made this tonight for dinner, and served it with white rice. I followed the recipe exactly, but pieces of the veggies started sticking too much to the pan, even though I used a nonstick pan and olive oil. To fix this, I added white wine and stirred to loosen those stuck pieces. I also decided the cream of mushroom soup needed to be thinned a little more, so I added about 1/2 cup of 1% milk. At that point, I felt like I could let it simmer safely. This simmered (on low heat) for 30 minutes. They came out perfectly cooked all the way through, and definitely tender and moist. I'm sure baking it for a longer period of time would turn out an even more tender pork chop, but I was happy with how tender it was just from cooking on the stove for a shorter period of time. Thanks for the recipe. I really appreciate the use of fresh mushrooms and onions!
Was this review helpful? [ YES ]
1 user found this review helpful

Cream Cake

Reviewed: Mar. 14, 2010
I don't know what happened! I made a double batch so I could make a 2-layer cake. I used cake flour, but I followed the rest of the instructions exactly. I wonder if I mixed each step for too long? I didn't know what "beat eggs until very thick" meant, so I had my stand mixer beating the eggs for about 8 minutes. I also didn't know what "beating well" meant when I added the sugar and vanilla, so I assumed it meant beat for another 5 minutes or so to fully incorporate the sugar. I did the three part addition of the flour, cream, flour, cream, flour as instructed. This process took about 8 more minutes. I baked it in 2 separate round cake pans for 30 minutes, but my cake came out dry and sorta dense :( I had such high hopes for this recipe because the reviews were so positive. I might try this again, but I'll beat each step for a shorter period of time.
Was this review helpful? [ YES ]
1 user found this review helpful

Whipped Cream Filling

Reviewed: Mar. 14, 2010
This is a fantastic cake frosting for those who like a light, creamy, delicious, not-too sweet, not-granular tasting (which is the problem with most buttercream frostings) icing on their cakes. This would be perfect for cupcakes too. Make sure you don't overwhip the frosting! Heed the instructions to whip the cream until soft peaks form, and then add the gelatin, and finally continue whipping until stiff peaks form. If you overwhip, you start to lose the air, and there's no way of saving your whipped cream. This recipe is enough to fill a cake between layers and frost the entire thing. Tastes delicious. Super easy. Super simple!
Was this review helpful? [ YES ]
4 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States