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

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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

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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6 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

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

My Crab Cakes

Reviewed: Feb. 9, 2011
Instead of making crab cakes, I used this recipe as a stuffing for a seafood dish I was making. I did add 1/2 cup of shredded colby-jack cheese, and half of a fresh cubanelle pepper, finely diced, for a little extra flavor and crunch. I intended the pepper to be poblano since I like extra kick but the store did not have any. I would definitely make this again, either as a stuffing or as crab cakes. Excellent!
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2 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

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

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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2 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

The Best Meatloaf

Reviewed: Nov. 19, 2013
This will be my go-to recipe for meatloaf. I will likely adapt it to include chicken sausages or for various other ingredients, but it is very juicy and moist. I also don't use a loaf pan, but form a loaf shape on a cookie sheet and raise the temperature to 375 (time stays the same because I increase the amount of meat slightly).
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0 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

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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8 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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14 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

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 and Cranberry Cookies

Reviewed: Dec. 17, 2011
My cookies didn't come out looking very pretty, but they taste amazing. I think next time instead of dropping by the spoonful onto the tray, I will roll the dough into little balls and that will probably help them look a little nicer. But taste-wise, these are wonderful; they are a little chewy and a little crispy in a way that should satisfy both sides of the "how I like my cookies" spectrum.
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2 users found this review helpful

Mom's Macaroni and Cheese

Reviewed: Nov. 30, 2011
This recipe was great the first two times I made it; the third time I really screwed it up. But I added a bit of dry mustard and a bit of heavy cream in place of some of the milk (1:6 ratio). Be careful not to use too much cream, as I think that was my problem the third time I made it. Excellently creamy and just the right proportion of cheese to macaroni.
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1 user 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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