mrs. kosmos Recipe Reviews (Pg. 1) - Allrecipes.com (13506346)

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Halibut Wrapped in Dill Packages

Reviewed: Mar. 3, 2015
I found this to be quite bland. It is worth making, though, it just needs onion or garlic or something to make it tastier. The veggies need to be cut extremely thin for them to cook as quickly as the fish does. I followed the directions exactly, worried that maybe there was some reason the zucchini wasn't seasoned and the veggies were separated. But as far as I could tell, the flavors all merged and coking wasn't affected by being separated, so now I think it is silly to have the zucchini and carrots separated. Put the zucchini in the seasoning along with the carrots, put veggies on parchment paper, top with fish, fold and bake.
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Roasted Broccoli in Tangy Tomato-Herb Vinaigrette

Reviewed: Mar. 3, 2015
I omitted nuts and used half broccoli and half romanesco. This is really good. It's probably going to become a regular in our household.
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Quick Shrimp Salad With Key Lime Dressing

Reviewed: Feb. 7, 2015
This rating is based on changes I made, which was to use plain Greek yogurt instead of key-lime yogurt (as EILISH40 suggested) and omit almonds (didn't have any). I really liked the sauce, so I am glad I made the change to plain yogurt as I think the key-lime yogurt would have made it way too sweet. I feel like something was missing, though. It probably was the almonds, but maybe raisins would be good, as well? I'm not good at figuring out the magic ingredients that make dishes extra yummy.
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Louisville Rice Salad

Reviewed: Jan. 26, 2015
I think this is my new go to recipe for when I have leftover rice to use up. Easy, versatile, and tasty. This time I used white vinegar instead of wine (cause I mis-read directions), dried herbs d' provence instead of tarragon (personal preference), peas, mandarines and raisins. I'll report back on my favorite variations after I've made this a few times.
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Healthy Pumpkin Banana Pancakes (Paleo Option)

Reviewed: Dec. 28, 2014
I actually rate these 3.5 stars, but I rounded up instead of down because I don't want to kill this recipe with a low rating. I used a gluten free flour and I forgot to add xanthum gum, so mine were quick to fall apart. I found that keeping them small and cooking them on low heat was the secret to getting them to cook right. The batter was a bit thicker than I prefer. Taste wise, they were pretty good, but not fab. I tried these because I had some pumpkin that I needed to use up. But I like the Deliciously Healthy Paleo Pancakes With Banana and Walnuts recipe better than this one, which is a similar-type recipe. (As an aside, I thought paleo meant no grains? Even if you substitute some almond flour, I don't think you can call it paleo since its still got regular flour? Maybe I'm wrong?)
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Cabbage Soup

Reviewed: Dec. 28, 2014
I made some serious changes, two of which were not good. I am assuming that had I followed the recipe exactly, it would have been 4 stars. The version I made was probably 3 stars. The day I made this, I had ten minutes to get it in the crock pot before I ran out the door. I cored the cabbage and cut it into 4 wedges, put the entire bunch of chard in (stems and all), used an entire yellow bell pepper that had been cored and seeded, and 2 whole (peeled) smallish carrots, whole green onions and a celery stalk. I omitted kale. I roughly chopped 7 slices of bacon. I threw it all in the pot with water and seasonings and cooked it on high for 4 hours. I came home and blended it up with an immersion blender. Texture wise, it worked great! A nice, thin soup with no chunks. However, the chard and bell pepper taste were too strong. I should have halved both. I fixed it with more water and chicken bouillon, though. A couple days later, I did wind up boiling some sweet potatoes and adding them in to make the soup more hearty.
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Curried Sweet Potato Surprise

Reviewed: Dec. 20, 2014
So I think I may have screwed up somewhere along the line. Like db, I don't eat canned anything, so I used 5 fresh pears (25 oz before peeling/coring), 3 large apples (29 oz before peeling/coring) and about 13 oz of fresh pineapple (I subbed apples for peaches). The 2 cups of sweet potatoes were totally lost in the fruit. I more than doubled the sweet potato, and it was still lost in all the fruit, but I couldn't add anymore because the pan was full. As the other reviewers' recommended, I baked covered until the sweet potatoes were soft, then took the cover off and baked another 15 min more. It was super juicy. The curry flavor was totally diluted by all the juice. Now I realize probably one large apple and 1 - 2 pears + the pineapple would have been plenty of fruit. Also, a shake of salt really brings out the flavor.
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Paleo Blueberry Little Bites

Reviewed: Dec. 18, 2014
This is the third time I've made a highly rated "paleo" food that uses coconut flour. This is the third time I thought it was "meh" when everyone else seemed to love it. Today I had an epiphany -- I must not like coconut flour. I also don't particularly care for ghee, so I guess it was destined for me to not love these muffins. And, these do not taste like Entenman's in any way.
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Cream of No Cream Ham and Potato Soup

Reviewed: Nov. 30, 2014
First of all, I wanted to note that this makes more like 12+ servings or more, not 6 as listed. I used small sweet potatoes and large celery stalks/onion. I had to pan fry the veggies in 2 batches because it was just too thick in the pot to have cooked properly in one batch. I used the biggest pot I have in the house and still could only get 6 cups of liquid in the pot. Anyway, I changed this recipe a lot to suit what I had on hand, so take my rating with a grain of salt. I had just made Greek Burgers (from this site), and I cooked the veggies in the grease from that. The burgers have shallot and fennel and oregano in them, and you could taste it in the veggies once they were cooked. I used sweet potatoes instead of regular, omitted beans and corn, used veggie bouillon cubes instead of chicken broth, added 3 smallish fennel stalks and 2 smallish bay leaves to the broth. The ham was leftovers and had a sweet orange glaze on it. I was worried the sweet would clash with the savory flavors, but it all blended nicely and tasted great. I accidentally put the 1 C ham in with the hame bone, so I didn't bend it up. This recipe is a great base to modify as needed for leftovers.
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Rockin Carrot, Sweet Potato, and Ginger Soup

Reviewed: Nov. 27, 2014
Hubby and I really liked this, but 2.5 year old wouldn't eat it. Made some minor changes: all bacon grease instead of butter, 1/2 tsp dried thyme (total) instead of fresh, 1.25 tsp ground ginger instead of ginger paste, about 1/2 C OJ, and omitted the half-and-half (needed to make this non-dairy).
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Beef and Barley Casserole

Reviewed: Nov. 20, 2014
Based on other users suggestions, I added 1 cup more of carrots, upped the soy sauce and molasses to 3 T each, and used beef broth instead of water. At first I thought it was too sweet, but then it grew on me. This recipe has great potential, it just needs a little tweaking. Upping the carrots was a good call. Next time I'd go back to 2 T molasses and maybe use worcestire instead of soy sauce
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Vegetable Cobbler

Reviewed: Nov. 20, 2014
I made a few moderate changes, so take this with a grain of salt. I used yellow squash instead of zucchini, added a cup of yellow onion, omitted pepper, and used seasoning salt instead of plain salt to make up for flavor lost from the pepper. My biggest complaint is that the veggies cooked unevenly. Some pieces were perfectly cooked, others really hard. Taste wise, I didn't like the seasoning salt much, so I would use some other seasoning if I make it again, but I did think the onion was an important add and would do that again.
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Savory Butternut Squash Pancakes

Reviewed: Nov. 15, 2014
After reading other reviews, I halved the amount of squash and used 1 T of fresh shallots instead of dried. I also omitted the currants (didn't have any) and topping (too lazy to make it). I thinned the batter with approx 1/4 C water. I really liked these. The topping and/or currants may be the difference between 4 and 5 stars. When I make them again, I'll add the toppings/currants and re-rate.
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Popcorn Cauliflower

Reviewed: Oct. 24, 2014
I took the other reviewers suggestions and instead of using cooking spray, I mixed 4 Tbsp high heat cooking oil with the seasonings in a bowl, then put the cauliflower in the bowl to coat. I also subbed 1/4 tsp cumin for the garlic powder. I checked it after 30 minutes and it was already burnt. I ate them anyway, and they were delicious. Next time I'll cut back on salt and check it after 20 minutes.
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Porcupine Meatballs in Tomato Sauce

Reviewed: Oct. 21, 2014
Updated review: I've made these meatballs several more times (with the pineapple sauce still) and so far, my favorite version is with 2 tsp salt and a few shakes of worcestire mixed in the meat mix before cooking. Original review: Tomato sauce hasn't been agreeing with me lately, so I'm rating the recipe even though I altered it (I know, I should be burned at the stake for my crime). I added 1 tsp seasoning salt (as suggested by submitter) to the meat mix, and cooked the meatballs in plain water without the tomato sauce. Then I used the Spicy Pineapple Sauce recipe from this site as the sauce. The dish came out really good. The meatballs needed some more seasoning salt, but the meatballs were surprisingly tasty for such bland ingredients. The pineapple sauce was delicious, and they really paired together nicely. I'll make the pineapple meatball dish again and again since it was easy.
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Carrots, Potatoes, and Pork Ribs Soup

Reviewed: Oct. 14, 2014
I made this with sweet potatoes instead of white potatoes (its what I had on hand). I followed the instructions from g_king and disregarded the recipe's directions, so I used 6 carrots and 2 onions. g_king recommended cooking the potatoes whole, but I cut them into chunks. The meat was super tender and the veggies were perfectly cooked, but it was too bland for my tastes. With a little seasoning, this can easily be a 5 star dish.
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Sweet and Simple Pork Roast

Reviewed: Oct. 3, 2014
I used a boneless roast (since it didn't specify, I assumed it meant boneless). I also used a mix of white/concord grape juice, but otherwise didn't alter ingredients at all. I cooked on low for 4 hours, then turned it off and let it sit for another 2 hours before serving. The pork was cooked through and soft, though I don't think quite soft enough to shred. The sweet potatoes were very, very soft -- to the point where they fell apart when you tried to pick them up with the fork. The carrots and onions were just right. Taste-wise, it wasn't bad -- just bland. It desperately needs some other spices to give it some oomph, but sadly, I'm not good at figuring out what seasonings taste good with what ingredients, so I can't really offer any suggestions. I wouldn't make this again unless there were some 5 star ratings from people who listed the spices/quantities they used to perk it up.
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Tropical Kiwi Ice Pops

Reviewed: Sep. 17, 2014
I used sweetened vanilla coconut milk and omitted sugar. I also blended the kiwi into the mix instead of having it chunky. As promised, they were light and refreshing, perfect for an ungodly hot summer day.
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Sauteed Kale with Apples

Reviewed: Sep. 2, 2014
Taste-wise, its fantastic. I'm not a big fan of the texture of cooked greens, so I struggle with eating even the tastiest of cooked greens. While I didn't care for the texture of this recipe, either, the apple texture really helped a lot and made it more palatable for me.
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Carrot Souffle

Reviewed: Aug. 27, 2014
I hate to be a party pooper since everyone else liked it so much, but I only thought it was so so. I'll probably never make this again because I have another carrot soufflé recipe that I like much better than this one.
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