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

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Simple Roasted Chickpea Snack

Reviewed: Nov. 13, 2009
Chickpeas - who knew?!? They're great! I was expecting to have my socks knocked off with spiciness - not so. They're prefectly flavored. I baked mine at 400* for about 40 minutes and they're crisp all the way through. I just wish I had another can of chickpeas on hand!!
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99 users found this review helpful
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Oven-Crisped Potatoes

Reviewed: Jan. 20, 2010
Got good reviews from my guests - but everyone asked to pass the salt. Texture is good but it lacks flavor. I used five potatoes, unpeeled, sliced very thinly. Increased the onion, used 4 Tbspn olive oil, added 1/2 tsp seasoning salt and 1/2 garlic powder... still needed more. I don't understand why the directions say 'ungreased' dish - I spread mine out on a foil covered cookie sheet and lost almost the full bottom layer of potatoes that became glued to the foil. I'll spritz it with Pam next time... after I season the hell out of it :).
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33 users found this review helpful
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Balsamic Pea Salad

Reviewed: Dec. 16, 2009
I was worried that my guests wouldn't go for a pea salad - by the time I finished in the kitchen, there was one spoonful of this left for me to taste... 'nuff said!! I cut back on the mayo (used about a heaping tablespoon) and would cut back even more. I would also try adding more balsamic just because I love that kick. Substituted the feta with chunks of cheddar. The almonds are so perfect in this! I love peas so this salad is like a double whammy of deliciousness for me.
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21 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

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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Roasted Parsnips with Mint and Sage

Reviewed: Jun. 13, 2010
While I liked this dish (I love parsnip) I was shocked at the compliments it received during dinner. The sage overpowers the mint, I feel. I also didn't measure the honey - just added a squirt or so, definitely not a full tablespoon. Four parsnip is a very small portion for four people - I used six parsnip and three carrots for six. I'd definitely make this sometime again.
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15 users found this review helpful
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Jean's Homemade Chicken Noodle Soup

Reviewed: Dec. 26, 2009
I found this very bland and I thought it was because I didn't add the ginger (mine went bad) but now I see others had the same complaint. I also found it to be more stew-like: I put in two stalks chopped carrot, celery and parsnip. It's a great starting point though so I'll try it again with the ginger and other seasonings. ~UPDATE~ My BF "fixed" the leftovers by adding water and chicken flavored consomme soup mix - MUCH more flavorful!!
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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
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Kidney Bean Tuna Salad

Reviewed: Jun. 11, 2010
This was fantastic! I used a 15.5 oz can kidney beans to three cans of tuna; yield was three large pita sandwiches. Threw in red pepper because I had it; omitted olives and cilantro because I didn't have those. BF made his a tuna melt but I left the cheese out. Now, the DRESSING: is great! I was so tempted to throw a little mayo in for creaminess - this dressing is so much better than mayo. It may just become my standard tuna dressing.
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Hamentashen with Brownie Filling

Reviewed: Mar. 2, 2010
I think people were more impressed with the idea than the execution. I wasn't crazy about the dough with the brownie texture. Also, if I made these again, I would use a different dough recipe. The brownie expands during baking and the dough had a lot of trouble staying closed - even with pinching overload. A great idea to spice up regular old Hamentashen!
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13 users found this review helpful
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Tomato-Mint Quinoa Salad

Reviewed: Jan. 17, 2010
I feel like there is too much going on in this salad. The only thing I did differently was use celery instead of cucumber; oh, and I cut the radish into smaller pieces. Btw, this recipe says this is four servings - maybe if you're feeding giants!! I have too much leftover after a dinner of ten!
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Spinach and Pasta Shells

Reviewed: Dec. 9, 2009
A solid four star - good hearty dinner. I added a can of fire roasted diced tomatoes, added mushrooms, sauteed an onion along with the garlic and used chili powder instead of pepper flakes. I warned my boyfriend about the spice factor - he laughed in my face and jacked up his plate with red pepper flakes.
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Kale and Quinoa with Creole Seasoning

Reviewed: Nov. 11, 2012
Two super-foods in one delicious dish!! What I did: made a full cup of quinoa but used only one bunch of kale. I doubled the seasoning (made Creole seasoning from AR) and the salt - that was a mistake! In fact, cut some of the salt - with the chicken broth, you don't need it! I felt that it was lacking some crunch... so I threw in toasted almond slivers and pine nuts - PERFECT! I can't wait to make this again!
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Mom's Authentic Kosher Cholent Recipe

Reviewed: Nov. 12, 2009
One of the best cholents I've made. I added seasoning salt - it needed that little kick of flavor. I also used beer with the water. Cooked over night in a crock pot and was a hit for Shabbos lunch.
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11 users found this review helpful

Kickin' Meatballs

Reviewed: Oct. 26, 2009
These were really good! I tend to go for more of a kebab style seasoning, so next time I'll add more cumin, more parsley and minced onion. I also put them in the oven but after the first batch, I saw all the fat oozing out... My boyfriend insisted on revving up the Foreman Grill and finished them off there. Delicious!
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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

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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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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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

Curry Broccoli Salad

Reviewed: Jul. 11, 2010
Loved it!! Even my anti-mayo BF loved it! Like others, subbed craisins; left out the bacon too. I'd like to try cashews - either in addition to sunflower seeds or as a replacement. I want more crunch. I couldn't taste the curry so I might also kick that up a bit. Can't wait to make it again!!
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