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

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Mongolian Beef from the Slow Cooker

Reviewed: May 21, 2015
I didn't freeze this first, just made it with fresh meat and followed the rest of the recipe to a T. We all liked this overall, but I agree with moaa that it is too salty. I think next time, I'll take her (his?) suggestion and add some onion and red bell pepper for the last hour.
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Ukrainian Beet Green Cabbage Rolls

Reviewed: May 13, 2015
This rating is based on changes I made, so take it with a grain of salt. The changes I made were to use all bison instead of beef/pork, bouillon cube instead of chicken broth, and whole milk instead of cream. Bouillon cubes are generally saltier than broth. I should have reduced the salt in the meat mix, but I didn't, so mine came out too salty. Otherwise, it was pretty darn good and I'll make it again. Some things about the recipe that confused me: the leaves on bottom and top? The leaves are pretty small relative to the pan size and didn't seem to do anything? Was I missing something? It didn't say to cover the dish, so I didn't. However, the broth only covered the rolls half way, and the top half of the rolls were crispy and dry, with the bottom half boiled. Made the texture really odd. Next time, I'll cover it. I used the leaves off three beet roots. I am not sure how many leaves I had, but I doubt it was 36. Even with less leaves, I still ran out of filling and had to make more.
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Shannon's Banana Coconut Muffins

Reviewed: Apr. 29, 2015
I always hesitate to rate a recipe that I've changed, but I know other people may benefit from my changes. I suspect this would have been 5 stars had I followed the recipe exactly. Since coconut is supposed to be so good for you, I subbed 1/4 C coconut oil + 1/4 C butter for the margarine. I used 1.5 C gluten-free flour + 1/2 C coconut flour. And I used fresh oranges. The coconut overpowered the other flavors a little, but that was to be expected, I guess. My family really enjoyed it and it will become a regular. I think it would also be good with pineapple instead of/or in addition to the oranges.
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Greek Yogurt Cheesecake

Reviewed: Apr. 22, 2015
Hubby LOVES vanilla bean cheesecake and he loves coconut. I was sure he'd love this, but we both agree it was only so-so. I did make 2 changes: used pecans instead of almonds (personal preference) and I accidentally used coconut milk instead of coconut cream. The texture was way too soft, even after chilling overnight, and we wound up having to freeze it to make it more palatable. Even frozen it didn't hold together all that well. Using cream, as directed, will definitely improve texture, but I'm not sure by how much. Hubby felt like the yogurt taste was too strong, too. I think the brand of yogurt is key to the success of this recipe, both for texture and flavor. We both liked the blueberry sauce.
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Carrot Coconut Cookies

Reviewed: Apr. 18, 2015
I always hesitate to rate recipes that I've altered... but I also want to help others by noting changes I made and results. Since coconut is the new miracle food, I used 1/4 C coconut flour (the fiber in it is supposed to be especially good for your digestive system) + 1.75 C gluten-free flour. I used 1/2 C butter and 1/2 C coconut oil (since coconut oil is supposed to be really good for your brain cells and I need all the help I can get). I boiled three medium carrots, figuring they'd easily make 1 C once mashed -- they only made 3/4 C, so I was a little short on the carrots. Finally, I reduced the coconut to 1/4 C because I was afraid that with the changes I'd made, the coconut flavor would be overwhelming if I didn't. The cookies were really good; light and cakey. Hubby loves them and told me he wants me to make them again.
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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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