evenstareleni Recipe Reviews (Pg. 1) - Allrecipes.com (13612558)

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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

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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15 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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14 users found this review helpful
Photo by evenstareleni

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

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

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

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

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

Dry Buttermilk Ranch Mix

Reviewed: Nov. 26, 2011
A recipe for an appetizer called for a store-bought packet of Ranch dip mix. Since one of my guests is allergic to MSG, I often struggle to find a way to get the ranch flavor into that appetizer without the MSG. After just one try, this recipe is my new go-to recipe. I will always use this over the store-bought packets, even when that friend will not be around. The flavor is so much better than the store-bought mix. I did add a bit extra salt, but it was not necessary, and in the future I will do it exactly as written. My conversion ratio was four tablespoons of this mix in place of one packet of store-bought dip, and it turned out much more flavorful than was necessary, so in the future, I will probably use two or three tablespoons.
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8 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: May 1, 2011
Wow this was a great chili recipe. We tried to make it exactly as written, but due to the size of the crock pot, we had to omit half the tomatoes. To compensate for the loss of fluid from the tomatoes, we doubled the beer (Guinness). Also, I would have drained the grease from the meat but was outvoted. What is chili for, if not for ingesting large amounts of grease? The whole thing was incredibly delicious.
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6 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

Cream-Braised Brussels Sprouts

Reviewed: Feb. 24, 2011
If I could go higher than five stars, I would. I already enjoy brussels sprouts so I was not looking for a recipe that would make me like them, but this one enforced that "aaaaah" feeling. I made these exactly as directed, then stole an idea from another brussels sprouts recipe and laid them on a bed of pine nuts and topped with Amish Bleu cheese. The sweet cream mixed with the tart bleu and nutty flavor is just wonderful. Thanks for this recipe I will definitely use it again!
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5 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

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

Strawberry-Rhubarb and Cream Bars

Reviewed: Jun. 30, 2012
This recipe is excellent! I have made it twice so far. The first time it was a huge hit, the second trial is sitting in my fridge now cooling off. This second one I only had whole wheat flour in the cupboard, so the shortbread "blondie" is pretty dark, and tastes kind of "healthy" except for the cup of butter that is holding it all together. I would not change a thing about this recipe- it is not too sweet and is nicely rich without being too heavy like cheesecake is heavy.
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3 users found this review helpful

Black Walnut Cookies

Reviewed: Dec. 17, 2011
If you are going to use brandy, black walnuts are the way to go and should not be substituted for English walnuts. There is just a "different" taste about them that pairs really nicely with the brandy. Also, I was lazy and skipped the confectioners' sugar at the end. I don't need cookies to be super sweet, and thought they tasted fine without the extra sugar. This is quite a unique combination and I will definitely be using this recipe again. I just wish black walnuts were a little cheaper!
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3 users found this review helpful

Ancient Roman Cheesecake (Savillum)

Reviewed: Feb. 6, 2011
I followed this recipe exactly with one exception: I followed the advice of some other reviewers by putting all of the doubled recipe into a single 10" springform pan. I think this may be where I went wrong, since the parts nearest the springform base were very moist and almost glue-like. I did not grease the pan, since the recipe did not say to, but I think that may have helped at least a little. I tried dabbing the bay leaves with honey so they would stick to the pan while I poured the batter but that did not work. To transfer to a serving plate, I had to scrape the cake off the springform base with a knife. That looked so bad that I picked out the bay leaves and will be serving it with the other side up. Although I like the taste the bay leaves provide to the cake, I think I will be experimenting to get the flavor of the bay leaves without having to include the bay leaves themselves. The TASTE of this cake is excellent, and I will definitely be doing this again. I just think it needs a little more experimenting to get the presentation right.
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3 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

White Chocolate, Fruit, and Spice Muffins

Reviewed: Apr. 15, 2012
This is an excellent base recipe. Most of the ingredients are things you have lying around the kitchen, hoping you can find a use for them. I used this recipe as a guideline in regards to proportions of moisture, grain flour content, and flavor, but I streamlined the flavors to focus mostly on the mocha-spice angle. I thought there was so much "going on" in terms of flavors (coffee, spices, poppy, apple, raisins, chocolate) that I tried to simplify the ingredients a bit. I modified it so much that I cannot make a judgement on the final taste of this recipe. I will say, I used the same proportions of coffee and sweeteners, plus 2 TBSP honey, and there was a mildly bitter aftertaste that resembled cinnamon more than coffee. I didn't feel that the coffee overpowered the recipe at all, and feel my muffins would be much better if eaten at breakfast with a cup of coffee- and I'm not really a coffee drinker. The only thing I might try next time is an additional egg in the batter. They were moist but somewhat crumbly and might hold together better with more egg.
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2 users found this review helpful

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