evenstareleni Recipe Reviews (Pg. 2) - Allrecipes.com (13612558)

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Princess Cookies

Reviewed: Dec. 20, 2010
This cookie is wonderful! They were as much a delight to make as they were to eat. I love lemon, so for the glaze I mixed 2 cups of powdered sugar with the zest AND juice of one lemon (approximately 1/4 cup of juice). It came out a little runny but after glazing I set them out on trays for a few hours and the glaze hardened nicely. Its a pretty tart glaze though, so I only dabbed a little bit on each one.
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9 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 20, 2010
This recipe is nearly identical to another on this website (the difference is in the proportions of the spices and the omission of baking powder). I wanted to know which was better so I made both exactly following the recipes and asked my family to give their opinions (by secret ballot). It was a fairly even split, but my observation is that this bread is more moist and dense and not quite as spicy as the other bread. For these reasons I preferred the other, but that is a matter of personal preference. This is an excellent recipe overall, and smells delicious when baking.
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6 users found this review helpful
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 14, 2010
I made these twice using cubed breast meat instead of wings and drumsticks. The first time was great, but for some reason the second time around the oil separated out of the buffalo sauce. I am not sure what I did differently, so I would like to keep experimenting to see how I can correct this problem.
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12 users found this review helpful

Rosemary Shortbread Cookies

Reviewed: Dec. 5, 2010
I was torn between this recipe and another recipe for rosemary cookies on this site. I decreased the servings down to 12 for each recipe, made mini batches of both in the toaster oven, and put the recipes to the test with my family. This recipe took all the votes! I noticed it lives up to its name- this is very much a shortbread recipe while the other was more of a cookie texture. This recipe is also much "fluffier" and has a smooth taste. I will experiment next time with making the dough just a little sweeter so I don't have to top them with sugar as a separate step. Thanks Abigail!
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4 users found this review helpful

Rosemary Slices

Reviewed: Dec. 5, 2010
I was torn between this recipe and another rosemary recipe here, so I made mini-batches of both, baked them in the toaster oven, and compared them. Although my family seemed to like the other recipe better, I definitely appreciate that these have more of a "cookielike" texture. They are also quite hearty, and not too sweet, but sweeter than the other batch I made. Thanks, sueb.
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15 users found this review helpful

Baked Cranberry Sauce

Reviewed: Nov. 27, 2010
I like the simplicity of this recipe- throw everything in a pan in the oven and stir a lot. I decreased the sugar because I like the tart taste, and left out the brandy because one of my guests dislikes the taste of alcohol in food. In its place, I used a little bit of lime extract about halfway through the baking process. The simplicity and flavor were great, my only issue was that its so hard to clean the dish afterwards because all the sugar bakes (crystallizes) onto the sides. Next time I will probably try all the same ingredients but just do it on the stove at a lower heat for a longer time and see if that works any better.
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9 users found this review helpful

Pumpkin Gingerbread

Reviewed: Nov. 27, 2010
I will definitely be making this again! 3 cups of sugar seemed excessive, so I decreased to 2 cups and when I tasted the bread I thought I could have gotten away with just a cup and a half of sugar. I also decreased the oil, since there was so much liquid already. One thing I did because of the other dishes I was cooking simultaneously: I had added everything except the baking soda, salt, and baking powder, and had to take the batter and set it aside for 15 minutes while I tended to a different dish. I came back to it, and it seemed much thicker, almost like cake batter. It also looked smoother, like the lumps had worked themselves out, so it seemed like less stirring for me. So if you want to make things easy on yourself, set it aside for a while. Just make sure the baking powder, salt, and baking soda are the last things- add them just before baking because they need to be freshly added in order to do their jobs properly.
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1 user found this review helpful
Photo by evenstareleni

Delicious Rosemary Bread

Reviewed: Nov. 27, 2010
This bread is excellent! I did have an issue- the dough was very dry and didn't absorb all the flour. I had to add a little extra oil to get it to absorb (probably should have just decreased the flour), and then it did not rise well. We did have some strange weather today so I'd like to blame the humidity or air pressure rather than assume the recipe is flawed. Because the bread ended up being so dense, it did not cook all the way through so if you think your dough seems dense, definitely go the full 20 minutes in the oven or even more. Flavor-wise, this bread is fabulous. I am sure the herbs are more present the second day but we will not know, because there's none left after tonight's meal!
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2 users found this review helpful

Butternut, Apple and Yogurt Soup

Reviewed: Nov. 27, 2010
I love squash soup, but for some reason, I could not enjoy this one. I used only one cup of yogurt because two seemed like a lot but it still was a little too "yogurty" for my tastes- that sort of sour taste that yogurt has really affects the dish. Also, I used a squash puree I'd made previously for something else so I thought I wouldn't have to puree the soup later but the chunks of apple don't really work- definitely follow the directions and puree the soup! Last thing, I thought the sunflower seeds didn't work with the other flavors, and I wished I had used pecans or something else instead. BUT, my guests loved it, so I won't be rating this too poorly- maybe there's just something wrong with me!
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2 users found this review helpful
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Tangy Cucumber and Avocado Salad

Reviewed: Nov. 26, 2010
I am somewhat biased because I ADORE avocados, but I made this recipe nearly exact, and it is delicious. I served it as a salad to go with a special meal alongside my mother's cornbread recipe and another recipe I found on Allrecipes for flatiron steak with a mole sauce. Add a glass of wine and its a classy romantic dinner with south-of-the-border undertones.
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2 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Nov. 14, 2010
We used this recipe to make grilled pizza. While kneading, the dough was very dry so I left out a 1/2 cup of flour. But it continued to rise throughout the process, even right before grilling so the yeast was an excellent amount. It was fluffy even though we opted for the thin crust option. I would definitely love to test this out as an oven-style pizza because I think it would be perfect. (Grilling makes it dry out, so its a little crunchier than I like it.)
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0 users found this review helpful

Lebanese Seven Spices

Reviewed: Nov. 11, 2010
I think its a great blend of spices.
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11 users found this review helpful

Real Welsh Rarebit

Reviewed: Nov. 8, 2010
This recipe is very close to one I have in an ancient cookbook with a few changes. Momfish has an excellent recipe. I made it pretty much exactly as written, but used a 16 ounce block of cheddar, chopped into pieces, and an extra 1/4 cup of beer (Yuengling porter- its what was in the fridge). Although this recipe is considered a meal, I placed it in a fondue pot and used it as an appetizer. Most fondue separates into oil and milk solids which you need to keep stirring, but Welsh Rarebit does not separate in a fondue pot, even after several hours. If I ever need a fondue recipe I will come here, rather than get a real fondue.
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15 users found this review helpful

Slow Cooker Baked Beans

Reviewed: Nov. 8, 2010
Usually in Allrecipes, I can get an idea of how a recipe will turn out based on the reviews, but the reviews for this one were all over the board. One review might say "I followed directions and it turned out bad" and the next review says "I followed directions and it turned out great." This concerned me but I went for it anyway. I didn't know the capabilities of my slow cooker so to be safe, I soaked the beans overnight, then boiled ten minutes in the morning and let them soak for an hour as the directions stated. By the end of the slow-cook time, they were fully cooked. I also took the advice of one reviewer and used tomato paste instead of ketchup. The sweetness was perfect, so I am glad I did not use the ketchup or it would have been too sweet. The beans are now two days old, and I can no longer taste the mustard but only the maple taste. If I were to do this again I would double the mustard, because it seems to fade over time.
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16 users found this review helpful

Potato Salad with Cream

Reviewed: Jul. 7, 2010
Wow, I was hesitant to make this because my family has a "standard" for potato salad (grandma's recipe). However, its still a secret and hasn't passed to my generation yet, and I wanted potato salad now. I dare say this is better than the family recipe, and it hasn't even finished cooling yet. I think next time I would add a bit more mustard and cayenne, since I like things with a little zing. But this recipe is delicious and I'll definitely use it again (at all non-family functions).
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10 users found this review helpful

Italian Potato Salad

Reviewed: Jul. 6, 2010
In addition to the parsley, I used tarragon and rosemary (1/3 cup total with each herb in equal proportions), which I think gave it more of the flavors I remember from studying abroad in Italy. Also, I disagree with those who say the vinegar was too strong. It is not supposed to taste like traditional cream based potato salads, so don't expect it to. The vinegar was just right for me, maybe even not enough. Perhaps those people used white vinegar instead of white wine vinegar? I chose white balsamic, and someday when I have more money, I will splurge and try it with a gourmet bottle of champagne vinegar.
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30 users found this review helpful

Channa Masala (Chickpea Curry)

Reviewed: Jan. 13, 2010
i was having a lazy day, looking for something easy and found that i had all the ingredients for this already. Instead of blending things, I just threw everything in the skillet together so it came out chunkier and less sauce-like. since my spices have been in the cabinet for years, i decided to try 3 tsp of cumin seeds and 3 tsp of the curry powder. I had an extra tomato I wanted to get rid of so I threw it in on top of the other 2. It looked a little dry so I added a splash of water. not exactly like you get in a restaurant, but the flavor is perfect, and this recipe was just what i needed to get a general idea of how to make the dish. i served it over orzo since rice takes forever to cook. hallelujah for quick, easy, lazy-day recipes!
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5 users found this review helpful

Fusion Hummus

Reviewed: Jul. 2, 2009
Excellent recipe! I was making a dish for a party. I used a spicy hummus recipe, but for my friends who can't handle the heat, I chose this recipe. I have never seen a hummus made without tahini- I have always thought that was a staple ingredient so I added 3 tablespoons to a doubled recipe. Could have used more, but it was just fine without it. The recipe isn't clear whether to use the chickpea brine or to drain it. I separated the two and then used just enough brine to replace the oil. Other than that I didn't mess with the ingredients at all. I thought it had a more wholesome, homemade taste/texture than that super-light fluffy stuff you can get in the store. I don't feel like I get my money's worth out of the store bought brands!
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3 users found this review helpful

Panna Cotta

Reviewed: Feb. 24, 2009
I am a little confused by the people giving tips for getting the panna cotta out of the ramekin. Every time I've been served panna cotta (in the States AND in Italy), its been served in the ramekin, just like creme brulee. I like to make the ramekin part of the presentation, rather than risk damaging the "look" of the dessert. I guess this only works if you have "pretty" ramekins.
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2 users found this review helpful

Displaying results 21-39 (of 39) reviews
 
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