MaLizGa Recipe Reviews (Pg. 1) - Allrecipes.com (13563688)

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MaLizGa

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Summertime Tilapia

Reviewed: Nov. 4, 2014
For flavor I would give this a four, but it came together so quickly and with ingredients I had on-hand, so I'll bump it to a five. Plus, my husband ate three fillets - always a good sign! I used green onion since I had no shallots; 1 tsp dried oregano since I had no fresh; skipped the red wine vinegar; about four cloves garlic pressed; added some capers; a bit extra oil and lime juice and salt... I didn't have much time for marinating, so I poured it over the fillets in a 9x13 and let it sit for about 45 minutes and then threw in some green pepper, zucchini slices and a couple of shrooms (veggies sitting in the fridge); baked covered at 450* for 25 minutes and served over couscous. Filling but light and delicious!
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Broccoli Cheese Squares

Reviewed: Jul. 16, 2014
These make a great lunch for my toddler. I used 24oz of broccoli because I had two 12oz bags. I also added 8oz of cheese and decided another 8oz would be overkill - I can't imagine it with 16oz! Gut bomb! Sprinkled it with onion powder. I would cut back on the butter next time as the oil from the cheese is enough. After baking it at least 45 mins and letting it cool, I cut it to find the bottom mushy and eggy. Yuck. I inverted the whole thing onto a flat pan and browned the bottom as well.
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Roasted Bok Choy

Reviewed: May 5, 2014
We enjoyed this. I didn't measure the spices - just sprinkled with salt, tumeric, curry, basil, three cloves of garlic (for one big head of bok choy) and drizzled with olive oil. Took a bit longer than 10 minutes for some of the thicker stalks to become tender and most of them were pretty chewy despite the leaves being crisp. I liked the contrast of textures though. I would make this again.
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Parsley Spinach Chicken Stew

Reviewed: Mar. 15, 2014
Looking at this recipe, it struck me as a Persian-inspired stew (of which I often make). I made it according to other Persian stew recipes: saute an onion with a couple cloves of garlic and chicken - diced! Meanwhile, fry the parsley and spinach (use more of both as they both shrink considerably - I'm talking at least one large bunch parsley and even 16oz spinach). Frying herbs is an integral part of Persian stews - use low heat and it's done when you can smell the herb aroma. Increase the spices: tsp salt, 1/2 tsp pepper, 1 1/2 tsp tumeric. Mine did not need even the full hour. If you do not want it to be soupy, take the lid off near the end until the juice has evaporated. Preparing it like this made a delicious stew that my Persian husband will not shut up about - AND the baby ate it!
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Mint Tea Punch

Reviewed: Jan. 1, 2014
I don't know why this is labeled "punch" - it's simply a refreshing citrus, mint tea. I only had family size Lipton iced tea bags, so I used three of those with the mint. Half a cup agave instead of white sugar. Let it sit overnight for the flavor to blend. I froze the orange and lemon slices to serve as ice cubes. My guests finished the pitcher.
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Cinnabun Cookies

Reviewed: Jan. 1, 2014
As I was working with this dough, I was cursing and swearing I would never make these again... until I TASTED ONE!!! Oh my lawd, these are amazing. My guests wouldn't stop eating them! I used Earth Balance instead of butter and upped it to one cup instead of shortening. You need plenty of flour when rolling the dough out; you must chill the dough before attempting the roll out. You must freeze the rolls once rolled up. Forget the dollop of sauce - it just made my cookies spread and collapse. Leave some space around the edge of the dough when you spread the sauce - when you roll it up it will squirt out. If you can serve them warm, soooo good. These take time and patience, but they are truly worth it.
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Emergency Garlic Bread

Reviewed: Jan. 1, 2014
Even if my guests could tell the bread was different from usual french bread, they didn't care! I could only find kaiser rolls as a viable option and I made garlic butter (from AR) using Earth Balance spread. Four minutes was way too long in my broiler; I would suggest keeping an eye on them from two minutes on. Much cheaper than the freezer and probably even a bit healthier!
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Refried Beans Without the Refry

Reviewed: Dec. 3, 2013
I couldn't find refried beans on the island - thank goodness for allrecipes! And thank goodness for this recipe! These are killer! I was tired of chopping so I threw in a small can of green diced chilis - I think it's actually a bit too much kick. I'll stick with the jalapenos next time. I diced the onion, not noticing the directions. Four cloves of garlic. A hand blender is a great way to mash! These are so much better than canned beans!
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Tasty Sesame Tilapia

Reviewed: Nov. 12, 2013
This comes together in about three minutes with ingredients every cook has on hand. With toasted sesames and green onion on top, it is quite a pretty dinner for a Tuesday night! Nice, simple flavor. I didn't add a full teaspoon of sugar because we don't really eat sweet foods. Baked for about 15 minutes and was perfect - even the baby enjoyed!
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Spinach Pancakes

Reviewed: Oct. 27, 2013
Finally - a spinach recipe that doesn't call for cheese! I was interested in baking these, so Missus Wife's review was helpful - big spoonfuls into a well-greased muffin pan and baked at 350* for 25 minutes. I doubled the recipe and eyeballed some seasonings - almost a tsp salt, almost 1/2 tsp of garlic powder, onion powder and dill and about 1/4 pepper. With 20 oz of spinach I got eight muffins. This is so easy I want to quintuple the recipe and keep them in the fridge at all times!
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Roasted Sweet Potatoes & Onions

Reviewed: Oct. 10, 2013
This comes together so quickly and is a healthy, filling meal. Sweet potatoes are so good for you! I will probably add a bit more flavor with some other herbs next time. And maybe garlic. Just delish!
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Photo by MaLizGa

Spinach and Bean Casserole

Reviewed: Aug. 29, 2013
This is super. I doubled the recipe - two 14.5oz cans of diced tomatoes, one can of black-eyed peas and I used almost two full bags (10oz each) of fresh spinach due to spinach's magnificent shrinking act. One onion is plenty when doubling. I also only had fennel seed and didn't have the patience to grind it. After saute-ing all of it, I drained out some of the liquid and baked it as directed. My 19 month old kept asking for more and I had to pull the fork from my husband to save it for the guests!
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Mystery Chocolate Cake

Reviewed: Jul. 7, 2013
Definitely my new go-to chocolate cake. Do not judge this cake by the taste of the batter! I used two small cans of beets (make sure they're fresh canned and not pickled!) which is a little more beets than called for. I also pureed the beets, oil and eggs in a blender as one cook advised. This made two 9" round cakes. You can't call it "healthy" cake (lots of suger!) but there are few other cake recipes that can boast a good source of folate, manganese and potassium!
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Old Fashioned Vanilla Ice Pops (a.k.a. Pop Pops)

Reviewed: Jul. 3, 2013
Oh yum. Typing with one hand as I eat this... I think I would up the cream soda next time in place of some of the water. Deeeeee-ricious!
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Tasty Lentil Tacos

Reviewed: Jun. 18, 2013
When I asked my husband if this recipe is a keeper: "Oh yeah!" Only change I made was to use 1/2 tsp paprika in place of the oregano and added 1/4 tsp salt. The lentils cooked just over 30 minutes and then I let it sit with the lid off on the still hot stove; they continued to soak up some of the juice. Didn't even need to mash them. My baby loved it too!
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Winter Green Salad

Reviewed: Jun. 6, 2013
I made this salad two nights in a row and each time I was assembling the ingredients I was thinking, "really??" But it works! And it's amazing! There are a lot of ingredients but it comes together very quickly and is beautiful to boot! That said, I had to make some changes... no collard greens or romaine at the store, so I used boxed spring mix and more kale; no orange pepper; toasted almond slivers instead of walnuts; half a small red cabbage; cut the oregano to 1/2 tsp (I don't like oregano). Leftovers are okay because the dressing doesn't soak everything. Just incredible!
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Great Green Salad

Reviewed: May 26, 2013
The recipe doesn't look like much, but it is a delicious salad! I didn't have white wine vinegar so I ended up adding about two tablespoons of lemon juice and I left out the sugar. The garlic and dijon give it a bit of a kick. Also took the advice of another cook and added diced pear - a nice touch of sweetness. It's a new favorite!
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Braised Leeks and Mustard Greens

Reviewed: May 19, 2013
My husband and I LOVE this dish! I always use kale and usually about a full cup of chicken consomme. I also give it a sprinkle of lemon juice after it's cooked which really brings it to life. It cooks quickly, but preparing the kale and leeks is actually pretty time consuming. UPDATE/SIDE NOTE: adding citrus (like lemon or lime juice) to your greens helps your body absorb the nutrients. =)
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Okra and Tomatoes

Reviewed: May 4, 2013
Only change was to skip the stewed tomatoes for two chopped roma and a good handful of sliced grape tomatoes; and I threw in the Creole seasoning as suggested by many. I saute the onions first on their own and when they've softened I added everything else. Nice!
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TABASCO® Grilled Peppers and Onions

Reviewed: Feb. 5, 2013
I used one onion to four peppers and sauteed it all on the stove, starting with the onions alone and then adding the peppers. This allows the onions to get softer and leaves the peppers with a slight crunch. I might cut back a bit on the Tabasco next time (maybe 3/4 tsp). Complements many dishes!
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