MaLizGa Recipe Reviews (Pg. 3) - Allrecipes.com (13563688)

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Spinach Basil Pesto

Reviewed: Jul. 11, 2011
Delicious sauce and the freezing trick is brilliant! I especially love the nuttiness of the pine nuts. I found it to be on the salty side though. Might cut back just a tad. Definitely something to always have on hand!
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3 users found this review helpful

Sweet Dijon Salad Dressing

Reviewed: May 26, 2011
I was very happy at finding a (good!) salad dressing that wasn't mayo based. My BF found the vinegar too overwhelming but I liked the tang. I've been using this throughout the week on various salads and veggie dishes just to add a zing! Used agave nectar instead of sweetener.
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4 users found this review helpful

Hearts of Palm Salad

Reviewed: May 24, 2011
Really nice and so easy to put together. I also beefed it up: cucumbers, red onion, sun dried tomatoes, artichoke hearts, stuffed green olives and only two cans hearts of palm... Left out the bacon bits because I got a healthier crunch from the veggies. My BF found it too tangy but that's because I cut the oil and didn't balance the vinegar. I liked the kick though. Kind of expensive but I'd definitely make it again for small dinner parties.
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5 users found this review helpful

Chicken and Herbs

Reviewed: May 10, 2011
The caption is true: 'easy to prepare but seems special enough for company.' I added potatoes and baby carrots; didn't grate the onion but just threw it in chopped. Used a pastry brush to get the marinade under the skin. Made a double batch of marinade to cover chicken and potatoes/carrots/onions. Mine baked for quite a while, covered. Just kept checking until it was soft and juicy. Will make again!
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5 users found this review helpful

Mediterranean Linguine with Basil and Tomatoes

Reviewed: Apr. 15, 2011
Even though I love tomato-basil combos, I found this a little dry and bland. I used canned diced tomatoes because I thought the juice would do it good - glad I did because otherwise there is very little moisture. I also cut back on the pepper flakes a bit. Kind of disappointed...
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6 users found this review helpful

Vanilla Brownies

Reviewed: Mar. 10, 2011
A few edits from reviewers for a FABULOUS blondie: 3/4 cup of each sugar, white chocolate chips, 1 1/2 Tbspn vanilla (and I used Earth Balance in lieu of butter). I think my pan was 8x11 and baked for at least 30 minutes; I started checking at 15 minutes. The batter was very thick - like cookie dough instead of brownie batter - and I was a little concerned. But they're crispy on top and gooey in the middle and I'm in love!!
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14 users found this review helpful

Frozen Chocolate Chip Cookie Dough Balls

Reviewed: Feb. 26, 2011
Um - yummy! If you're a spoon licker, this is it - there's nothing not to love. I put the dough in the fridge before rolling into balls and then froze them before dipping (just halfway) in melted chocolate. It's that sweetness that makes you want to barf but also makes you reach for another...
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6 users found this review helpful

Chewy Coconut Cookies

Reviewed: Feb. 23, 2011
Perfect as is! Mine did bake a little longer, maybe 11-12 minutes total. Hooray for coconut!
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3 users found this review helpful

Old Fashioned Potato Kugel

Reviewed: Feb. 5, 2011
Yep - potato kugel! I only had one onion to grate so I added some onion powder to compensate. I also added garlic powder - I think a tspn of each. I strained the spuds and onion just a bit (not as much as when making latkes). Baked at 400* for an hour made it pretty dark on top. Good basic recipe!
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6 users found this review helpful

Luscious Lemon Snaps

Reviewed: Feb. 4, 2011
I like having two dessert choices when guests are over and this is a great complement to chocolatey dishes. I zested and juiced two lemons - was just short of the 1/2 cup juice so I supplemented with bottled. Only 1/2 cup oil - which is maybe why my dough was a little dry to work with. Rolled, flatted slightly, baked on silicon for about 12-14 minutes and are perfectly tart and chewy! Smelled so good when baking!
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3 users found this review helpful

Hummus Casserole

Reviewed: Jan. 12, 2011
Really nice! It would be great for a salad/appetizer style party. I used about 1.75 lbs ground turkey and added a few garlic cloves to the onions. The allspice is great but definitely needs more - and that's after I added extra from the start! Pine nuts toast very nicely on the stove with no oil (they release their own natural oil). I made my own hummus and only used about 1.5 cups. Layered: hummus, pita, meat, pita, hummus, meat, pine nuts, parsley, paprika, lemon juice. Refrigerate leftovers and heat them up the next day - tastes just as good if not better!
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20 users found this review helpful

Masala Chai Brownies

Reviewed: Jan. 12, 2011
Holy cow these are amazing! Definitely needed less than 2 Tbsp for dusting. Used a heaping 1/3 cup coconut (mmmm) which I ran through my small mixer thing. The chai: used two teabags steeped in 1/4 cup warm coconut milk and 1/4 cup hot water; strained the bags and then - aw, what the heck - opened them up and added the tea contents! I only had an 8x11 so they baked longer than 20 minutes (and remained "shiny"). Five of us for dinner - there are few remaining! Can't wait to make them again!
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9 users found this review helpful

Amazing Corn Cake

Reviewed: Dec. 11, 2010
I don't know about this after taste or cornbread - all I know is amongst peanut butter balls, coffee bonbons and jelly filled doughnuts at my holiday party, this cake got the best reviews! Cut the oil to 2/3 cup and used up the last of some dried cherries I had in place of raisins. No nuts please! A fantastic spice cake and the perfect partner for a cup of tea.
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7 users found this review helpful

Indian Curried Barley Pilaf

Reviewed: Dec. 11, 2010
With a few changes, I loved it!! Sauteed everything in olive oil; doubled the curry - could even take more. I'm not crazy about raisins and BF doesn't like almonds so I took the suggestion of another reviewer and added lentils - perfect with the spices! I also meant to add toasted pine nuts for a bit of a crunch but I forgot... next time!!
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10 users found this review helpful

Garlic, Spinach, and Chickpea Soup

Reviewed: Dec. 11, 2010
Outstanding! Added more cumin and coriander for a fuller flavor; used 5 cups chicken consomme, lite coconut milk, the leftovers of simple roasted chickpeas and frozen spinach (didn't fully defrost or cook - just plopped the frozen chunk into the hot liquid). Would add more spinach next time. And there will definitely be a next time!!
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8 users found this review helpful

Garlic Broccoli

Reviewed: Dec. 11, 2010
Sounds very basic, but wow - really great way to get your greens! I blanched the broccoli according to the reviews, as well as swapped the red wine vinegar with balsamic. Didn't have Dijon so I used honey mustard. Two bunches of broccoli. Created the garlic into a paste by pressing and then smashing with the back of a spoon. Reheated leftovers and while they were good, the flavor was best after a few hours of marinating; overnight doesn't do the dish any favors. Definite repeat!
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3 users found this review helpful

Spring Salad

Reviewed: Sep. 26, 2010
I had such high hopes - it was the dressing that was such a let-down. The mayo-sugar-vinegar combination makes something really special taste like any plain old broccoli salad. I subbed craisins for raisins and left out the bacon. I should have gone with my gut and not doused the whole thing in mayo. A different dressing is very much in order....
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10 users found this review helpful

Spicy Mango Salad

Reviewed: Aug. 28, 2010
This is oddly wonderful. The olive oil is sooo not necessary; and any more liquid would be a bad thing. Also, I used only about half a Tablespoon red pepper flakes and I'm glad I held back - it still had a real kick to it! The mangos are best if they're just ripe and still somewhat hard (of course, it's hard to tell where they are exactly in the ripening process); with very soft mango, the dish gets a little mushy and unattractive. But use a slotted spoon to serve and you're fine - even with leftovers!
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5 users found this review helpful

Avocado Asian Black Bean Salad

Reviewed: Aug. 28, 2010
Excellent! Reaffirms my love of both avocado and black beans. The only change was swapped chili sauce for chili oil as I don't have chili oil. It seemed too wet and was a little mushy the next day, as is the nature of avocado, but I used a slotted spoon to serve and the flavors were still great!
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5 users found this review helpful

Spiced Quinoa

Reviewed: Aug. 19, 2010
BF went crazy for this and requested it for later this week. I had measured and mixed my spices and when the store was out of quinoa, I had to use only the 1/2 cup I had onhand. I will probably increase the spices next time as they were right on, but not increase on the salt. Raisins and pine nuts are key! Fantastic and healthy dish and the flavor only gets better with time.
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3 users found this review helpful

Displaying results 41-60 (of 251) reviews
 
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