Deeli Recipe Reviews (Pg. 1) - (13582154)

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Ethiopian Cabbage Dish

Reviewed: Mar. 14, 2011
I am a huge lover of Ethiopian dishes! What is missing from this recipe is 2 teaspoons minced garlic and 1/2 tsp minced ginger ;-) I liked that you added cumin for a taste twist but it's really not necessary. The turmeric definitely needs to be doubled, or more to taste. Oh, and definitely reduce the oil to 1/4 cup. Oh, one more thing ... It's much easier and you'll have more control if you cook this in a large pot rather than a skillet ;-)
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543 users found this review helpful

Baked Buffalo Chicken Strips

Reviewed: Apr. 23, 2011
I absolutely love your recipe idea but I would like to suggest to use half the amount of buttermilk and half the amount of panko crumbs you suggest if you're only going to be using two chicken breast halves. That much marinade (you can turn the chicken half way during the marinating) and that much crust is wasteful for such a small amount of chicken because you can't reuse the rest of the excess marinade nor the panko crumbs that the raw chicken have touched as it has been contaminated.
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57 users found this review helpful

Grilled Lemon Parmesan Asparagus

Reviewed: Feb. 25, 2012
Am giving your tasty recipe a four star rating. Would have given it a five had you punched up the flavor by marinating the asparagus first. To marinate: Place the asparagus in a shallow baking dish, triple the lemon juice and olive oil, drizzle over the asparagus and marinate at room temperature for one hour, turning about three or four times. Then drain off the marinade and toss with the parmesan to coat. Be sure to use fresh Parmesan instead of the jarred type that has added salt and chemicals to keep it from lumping during storage. If your grill doesn't have a grill plate use two bamboo skewers instead of one to thread asparagus spears for easy turning and to help keep the asparagus from slipping through the bars. Heck, whether you have a grill plate or not use the skewers for easy turning ;-) If you're a garlic and lemon flavor lover add one teaspoon of minced garlic to the lemon and oil marinade.
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55 users found this review helpful

Chicken, Cheese, and Wine

Reviewed: Dec. 11, 2011
I've made a recipe similar to this before and it was good but your addition of curry makes it perfect! If you you love curry I suggest to double the amount. The reason I have to reduce your recipe to four stars is because the baking time of 90 minutes for this amount of boneless chicken is overkill that creates tough dried out meat. For moist tender chicken check for doneness at 40 to 45 minutes.
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53 users found this review helpful

Chele's Halibut

Reviewed: Mar. 3, 2012
The green onions and parmesan definitely gave this halibut a very nice pleasing flavor but there really was no point to adding the dried dill. Dill has little or no flavor after being cooked for that long a period of time and especially so when using dried dill. I suggest using two or three pinches of chopped fresh dill weed instead. Also, a word of caution about placing a baking dish under a broiler and especially if it's Pyrex brand because they often cannot withstand that high of heat and will shatter even if it had already been at oven temperatures. I learned that first hand and felt like a fool when reading the bottom of my other Pyrex baking dish afterwards; "No Stove Top - No Broiler". It took not only losing a baking dish but also all the yummy food that was in it :-( ********** I am adding an answer to RckyMtnGirl's question of how someone could have originally rated this recipe on March 3rd but she didn't see the recipe posted until March 6th. Well, it was originally posted early Saturday morning of the 3rd and I tried it that afternoon ;-)
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48 users found this review helpful

Quick Taco Salad

Reviewed: Apr. 28, 2012
Ahhh, someone after my own heart! Have done this since I moved away from home four decades ago with leftovers from Build Your Own Taco meals. Many who I serve to don't like taco seasoning so opt to use plain ground meat instead. Besides ground beef or chicken try pork because it's tasty too. And simply 'must' add diced avocado that has been tossed in lemon or lime juice and some fresh chopped cilantro to the ingredient list too
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44 users found this review helpful

Backyard Cooper Burgers

Reviewed: Jun. 6, 2012
Your recipe is awesome and a five star as is! However, I can't help tweak a recipe to my liking but the only true change I made with your recipe was to use 1/3 heaping cup fresh finely shredded parmesan. I know garlic powder and onion powder is easier but I took the extra effort for the fresh equivalents (3 tbsp plus 1 tsp minced garlic and 1 heaping tbsp fresh minced onion). I also made the entire five pounds and simply placed wax paper between the many extra uncooked patties, placed them in a zip lock bag and froze them for future use ;-)
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38 users found this review helpful

Doro Wat

Reviewed: Jun. 11, 2011
This is a really, really good basic recipe but it's definitely missing the necessary garlic; about 1 tablespoon minced. For a truly traditional Doro Wat try adding 1/2 tsp each of fenugreek, cardamom and nutmeg and also clarify the butter (clarifying is really easy and you can make extra and freeze it for furure use). For those who like traditional spicy Ethiopian heat; double or triple the paprika and cayenne. One last important tip is to cut six shallow lengthwise slits in the eggs before placing them in the stew for heating so that they can soak up some of the awesome stew flavors ;-)
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36 users found this review helpful

Caprese Burger

Reviewed: May 14, 2012
Delizioso!!! . I find your recipe absolutely delightful! I used your suggestion of substituting basil pesto for the basil, parmesan and garlic mixture, another reviewer suggestion of using sun dried tomatoes in lieu of tomato paste and yet another suggestion by another reviewer of using Ciabatta bread which I brushed with a bit of garlic infused extra virgin olive oil and lightly toasted.
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33 users found this review helpful

Ukrainian Chicken Kiev

Reviewed: Jan. 14, 2012
William, you have a really good personal recipe here! Thanks for sharing it! I don't keep bread crumbs on hand because I prefer the lighter, crispier Panko crumbs so used them instead. I also sprinkled one tablespoon of Panko on each piece of butter just before rolling the chicken to add more depth in the center. I am with others who are disgusted at the juvenile comments being left here! For those who mentioned the chicken being dry either the oil was probably not the right temperature and/or was over cooked. One other possibility is that they're simply not a white meat lover (white meat generally is on the dryer side) so just use chicken thigh meat instead.
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23 users found this review helpful

Mary Pickford

Reviewed: Dec. 6, 2010
This is a super yummy olden golden day's cocktail which was created for her after Prohibition when she had become a prolific imbiber of alcoholic beverages. It was created by bartender Eddie Woelke, an American who left to set up shop in Havana, Cuba. Woelke also invented the drink 'El Presidente'. Mary Pickford actually had other cocktails named after her. One is the still well known cocktail, the 'Bloody Mary', which is thought to have been created by bartender Fernand Petiot of The St Regents Hotel in New York. Two all but forgotten cocktails are 'Romana' and ' Rosita' named after film characters that Mary Pickford played.
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22 users found this review helpful

Chocolate Panini

Reviewed: Aug. 13, 2011
Love your idea of a chocolate grilled sandwich but cooked this way it would be dry and rather boring. You simply must coat the grill sides of the bread with butter or extra virgin olive oil and triple or quadruple that chocolate, Michele! ;-) Also, if you're in an adventurous mood add about a tablespoon of mascarpone cheese. If mascarpone is too expensive for the budget you can blend one tablespoon cream cheese and one teaspoon of whipping cream together instead :-)
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21 users found this review helpful

Omelet in a Bag

Reviewed: Apr. 26, 2014
Am giving huge words of caution here regarding using plastic for cooking in boiling water just in case no one else has said something about it here: You must use plastic food bags that clearly state they are approved for boiling not only because of melting points but also because of BPA and other chemicals leaching into the food! There have been several studies regarding this and the FDA requires manufacturers to follow safety standards in order to represent the bags are 'boilable'! Use the same precautions when using plastic for microwaving and baking! With that being said, I love this easy recipe ;-)
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20 users found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jun. 18, 2013
So happy to be an experienced pasta a sauce cook and to also have read other reviews. My 3 stars is based on personal cooking knowledge of how this recipe and ingredients would have turned out had I followed directions. Hope my review is helpful for others because this recipe is not hopeless. 1: One can of tomatoes is more than enough. 2: For those who want more 'flavor' try using Fire Roasted Diced Tomatoes instead of Italian. 3: Saute the garlic (I doubled) in the olive oil then add the tomatoes, white wine, parsley and use appropriate amount of dried basil instead of fresh 'or' add the fresh basil just before serving (fresh basil does not hold it's flavor during the cooking process). 4: Use cooked frozen and thawed shrimp (I used cocktail shrimp because that's what I had on hand) but, no matter what size cooked and frozen, do not add to the sauce to heat it until after the sauce has boiled down and just beofre adding the cooked, drained pasta. 5: Cook the pasta while the sauce is cooking down 6: Do not use the oil in the water and do not drain the pasta because the oil keeps the sauce from sticking to the pasta and the starch from not draining helps the sauce to stick to the pasta better.
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20 users found this review helpful

Pretty Chicken Marinade

Reviewed: May 21, 2012
Very, very nice marinade and love the use of liquid smoke! Used regular soy sauce and wasn't too salty at all and fresh minced garlic, yum. Can't help but wonder why you shouldn't marinate for more than four hours (I marnated mine for almost 24 hours and it was great)? If your thoughts were because of the lemon juice, well, citrus won't 'cook the chicken' but over marinating fish with citrus based marinades will and there are actually even recipes that use citrusy/acid based marinades to cook the fish rather than using heat methods. For those who say their chicken was dry it's because it was over cooked and/or grilled without the lid on.
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20 users found this review helpful

Fried Asparagus Sticks

Reviewed: Mar. 24, 2012
I love your idea of using lemon zest and double coating the asparagus! Might I suggest placing the seasonings in the flour instead of the buttermilk because most of the seasoning will simply drip off before being rolled in the flour otherwise. If it's in the flour it will stick.
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20 users found this review helpful

Sunshine Juice

Reviewed: Jun. 6, 2013
I've been making almost this exact drink for over a quarter century to have with a plain bagel or toast for most breakfasts during the week!! What I do differently is use a blender with 6 to 8 oz orange juice (3 to 4 oranges), 1 cup of raspberries, 1 banana and instead of using mint I add a couple of heaping tablespoons of vanilla flavored protein powder for the flavor twist and the extra nutrition it bestows.
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18 users found this review helpful
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Red-Neck Turtle Burgers

Reviewed: May 22, 2012
Love your choice of flavorings for the Turtle Burgers! I won a contest two years ago for them but mine included no seasoning ideas so my hats off to you! Have added a photo so everyone can see what they look like cooked :-)
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17 users found this review helpful

Birdman's Caesar Salad Dressing

Reviewed: Apr. 21, 2012
I have a recipe very similar to yours here so I can tell that when I give yours a try I'll like it :-) For those worried about using raw eggs you can use one tablespoon of mayonnaise per egg as a substitute or two to make the dressing creamier. I suggest using a good quality mayo because otherwise the flavor will be 'off'.
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16 users found this review helpful

Sauteed Radishes

Reviewed: May 11, 2013
Yum! For a flavor twist try adding some thyme ...
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15 users found this review helpful

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