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Eggplant with Garlic Sauce

Reviewed: Oct. 23, 2013
good base recipe, made a few changes. like another reviewer i had no oyster sauce, but i did have some fish sauce, so i used 1T of that and added an extra 1T of soy sauce. diced the eggplant and soaked it in salt water for 30 minutes then drained, rinsed and dried before cooking. thin sliced 3 cloves garlic and used only 1t of garlic powder. had a jalapeno so i diced half of it and added with the garlic, cut down on the crushed red pepper by half. used no sugar and cut the water in half. added some cut green beans because i had some that needed to be used served over quinoa. it was amazing!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 6, 2010
I scaled this recipe back to five servings. I did make a few changes, one being using equal parts oil and vinegar (1/4 cup each) and using half red and half white wine vinegar. I followed other advice on using the blender and adding the herbs last, this worked well. I made the dressing the night before so the flavors could meld, then served it tonight on a Greek salad of romaine lettuce, halved cherry tomatoes, kalamata olives, cucumber, red onion, reduced fat feta cheese crumbles, and rye croutons. Everyone raved and said it was the best Greek salad they'd ever had! I will never make another Greek salad at home without using this recipe. Cannot recommend higher!!
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1 user found this review helpful

Roasted Balsamic Cauliflower

Reviewed: May 25, 2010
I made this almost exactly as is. The only thing I did differently was add about half a head of garlic cloves, unchopped, instead of the diced garlic. We love the flavor of roasted garlic, and the cloves mixed in with the cauliflower were a treat. Will DEFINITELY make again!!
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65 users found this review helpful

Indian Naan II

Reviewed: May 25, 2010
I adjusted this recipe for my breadmaker. I have a Sunbeam and it requires liquid ingredients in first, then dry, then the yeast on top. Instead of of water, I used 'whey' that I had drained off some yogurt when making my own homemade Greek yogurt. I take a carton of nonfat plain yogurt, line a mesh colander with a coffee filter, and let the yogurt drain overnight. It comes out super thick and there's a great liquid leftover that's marvelous in baking. So I used the whey as the liquid, made the ghee right when I was making this recipe so it was still warm and liquid, and added it in with the yogurt. Then I sifted all the dry ingredients except the yeast, added that last, and used the dough cycle to knead. I put it in a large bowl brushed with ghee to let it rise, then gave it a few kneads by hand, separated it into eight pieces and formed them into rectangles. I didn't use any garnish, next time I'll use the onion seed and probably sprinkle with tumeric as well as brush with more ghee. I baked them in a 400 degree oven for ten minutes and they rose like balloons. Next time I may double the recipe and get six from each batch instead of eight. Great compliment to the meal. Will definitely make again!
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4 users found this review helpful

Aloo Phujia

Reviewed: May 25, 2010
I did personalize this recipe quite a bit. Based on other reviews, I pre-boiled the potatoes so they would cook faster, and I doubled the spices. My daughter found it to be too spicy, but I thought it perfect. I used purple onion for some variance of flavor, and I used sweet potatoes instead of regular potatoes because I like them better and they go well with spice, not to mention being better for you! Instead of fresh tomatoes I used a can of Ro-tel, drained. Next time I won't drain it, it could use more liquid. The chiles added a great layer of extra flavor and spice! I used olive oil instead of veggie oil and cut the amount in half, and I splashed in some white wine while cooking. I served this with Indian Naan II and Roasted Balsamic Cauliflower, both recipes I found on this site, as well as some saffron and garam masala spiced basmati rice. Absolutely delish, and I will definitely make again with my modifications!
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3 users found this review helpful

Eggplant and Mushrooms with Wild Rice

Reviewed: May 16, 2010
I must say I made some revisions to this recipe. First off, the eggplant must be soaked in cold, salty water after being cubed, for at least fifteen minutes, then rinsed before cooking. This alleviates the stringy, bitter toughness you often get with eggplant. I doubled the amount of mushrooms in this dish. I sauteed the onions and garlic together until translucent then added the mushrooms and eggplant together instead of cooking separately. I also splashed some white wine on them while they cooked. I'm pescetarian, so I subbed vegetable stock for the chicken, and cut the amount in half. The liquid cookoff from the veggies seemed pretty ample already! I added a cup of cooked brown rice in addition to the wild rice and it still seemed like there was more than enough liquid so I used only 1/4 cup of evaporated milk to replace the cream, whisked it with the cream of mushroom (I used a lowfat version) and added that for the simmer. I also subbed 2 tsp. Greek seasoning for the Italian seasoning. I was going to top it with some crumbled feta but I was out so I garnished with a dollop of Greek yogurt and it was fantastic! Mine came out great, and I give it a 4. Since I didn't follow the instructions exactly it is hard to rate this recipe, but it seems as though it would have turned out overly liquidy with all that cream and stock, considering I doubled the rice and the mushrooms and had to cut back on liquid.
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19 users found this review helpful

King Cake in a Bread Machine

Reviewed: Feb. 15, 2010
This was my first time using a bread machine and the result was fantastic! I doubled the amount of filling and substituted brown sugar instead of white sugar (for the filling only), but other than that, I followed the recipe exactly and it came out fabulously!
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25 users found this review helpful

Green Chili Rice Casserole

Reviewed: Sep. 1, 2009
I like spicy, so I used pepper jack cheese in lieu of the regular monterey jack and added one more can of chiles. I also drained a can of extra hot Rotel and added that, as well. Gotta have lots of fresh ground salt and cracked black pepper! If I had it on hand and needed to use it I'd add some fresh chopped parsley, as well.
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1 user found this review helpful

Easy Never Forgotten Guacamole

Reviewed: Jul. 31, 2009
not big on the cream cheese in the guacamole. didn't like the texture or the taste.
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8 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Jul. 31, 2009
I love cornbread, but not when it's too cakey. I make a recipe similar to this but with less butter and sugar and using regular corn, not creamed corn. And lots more chiles, but if you're not used to spice you won't want to go overboard.
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3 users found this review helpful

Grilled Mediterranean Vegetable Sandwich

Reviewed: Jul. 29, 2009
Great recipe! I would opt out one of the red bell peppers with a golden one for variety, add some fresh rosemary to the veggies, use a vegan based low-fat mayo and add a tablespoon of pesto to the mayo. Delish!
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4 users found this review helpful

 
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