Descolada Recipe Reviews (Pg. 1) - Allrecipes.com (13708345)

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Banana Honey Yogurt Ice

Reviewed: Jun. 16, 2010
Based on the other reviewers' experiences of this freezing solid, I set out with the expectation of making popsicles. I guess I had a happy accident because I was able to enjoy this in ice cream form within 5 minutes. I used ripe bananas that I had frozen previously, Oikos Greek yogurt with honey on the bottom (I left out additional honey), 1 TBSP lemonade instead of lemon juice thinking it would be too sour. I mashed it all up with a potato masher because I didn't want to bother with more dishes. Minutes later it looked too good to put away in the freezer. Very tasty and amazingly fast to pull together. I had a cup of "ice cream" right then and there and put the rest in ice cube trays with toothpicks for popsicles later. I will be making it again this way!
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14 users found this review helpful

Roasted Garlic Tzatziki

Reviewed: May 18, 2010
I've made this a few times as is and it's a very good recipe. I experimented with using minced borage and lemon balm from the garden in place of the cucumber and lemon juice and it turned out perfectly thick without losing any of the flavor (plus it saved some time). Fun to try if you have the ingredients around. Makes a wonderful dip for fresh vegetables.
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13 users found this review helpful
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Tomato and Garlic Bread Soup

Reviewed: Oct. 10, 2010
The part of the title "Garlic Bread" doesn't fit the recipe in my opinion. I ended up using 3 cloves of garlic in this and using an immersion blender at the end to transform the soup into what became a cream-free tomato soup. It did need quite a bit of salt and pepper seasoning also. Pretty good soup with the changes. I think next time I would also add a little brown sugar too.
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10 users found this review helpful
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Granny's Corn Flour Tortillas

Reviewed: Nov. 4, 2010
I soaked the cornmeal in the 110 degree water for an hour before adding the other ingredients plus 1 TBSP of water. It rendered about ten 2 1/2 ounce balls of dough. The dough was definitely not dry and was very pliable. I rolled each ball out between a gallon sized Ziplock bag. I did cheat and use a little spray oil though to keep it from sticking. I wouldn't say the end result of these cornmeal tortillas are as versatile as a soft flour or corn flour tortilla because they're a little tough. But I made these specifically for use in making enchiladas where corn flour tortillas tend to be a little too fragile. I let these tortillas soak in the enchilada sauce for a few seconds until it was pliable enough to assemble the enchiladas. Tasted great and held up well! I'll always use this recipe for enchiladas.
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8 users found this review helpful

Miracle Baking Powder Pie Crust

Reviewed: May 8, 2010
I've stopped buying pie crust from the store and have used this recipe exclusively. For my needs, this recipe yields 2 pie crusts so the other half of the dough is stored in the freezer until I need it. It's easiest if you roll this dough out between two sheets of Saran Wrap and leave one layer of the wrap on to help you place it within the pie tin before removing it.
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6 users found this review helpful
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Schlotsky's Bread

Reviewed: Oct. 4, 2010
This was one of the easiest breads to throw together. We can't get Schlotsky's where we are so we were thrilled to be able to make it at home. They lightly toast the bread and then lightly broil the meat/cheese. I served it up Schlotsky's style with roasted turkey, tomato, lettuce, mayo and black pepper. Delicious!
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5 users found this review helpful
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Oatmeal Sourdough Rolls

Reviewed: May 8, 2010
I used old fashioned rolled oats which I soaked 15 minutes ahead and I used 1/4 C olive oil instead of the margarine (for a lactose-free version). I left out the baking soda as well. I don't have a bread maker so I let the dough rise an hour after kneading and before forming into rolls. The I let the rolls rise an additional hour before putting into the oven. The rolls were soft and fluffy with a very nice flavor. These freeze very well too.
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5 users found this review helpful
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Amazing Simple Thai Tofu

Reviewed: Jun. 15, 2010
I really like this dish. I've made it several times and I always end up adding a shredded carrot, a tsp of hot sauce, and topping with cilantro. To make the tofu texture more appealing to the rest of the family, I cube the tofu and put it in the dehydrator or in the oven on low for a couple hours or just until it starts to firm up and becomes slightly chewy. Then I let it sit overnight in the tsp of soy sauce before stir frying. Whisking the peanut butter with 1/8 cup hot water helps it smooth during cooking.
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4 users found this review helpful
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Cooked Pumpkin

Reviewed: Oct. 4, 2010
This process worked perfectly for me. I followed another reviewer's advice to freeze it in individual bags for use later in the season.
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3 users found this review helpful
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Orange Herb Roasted Chicken

Reviewed: Jun. 17, 2010
This was very simple and straightforward to pull together. I used a few tablespoons of olive oil instead of the cup butter and it still tasted great.
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3 users found this review helpful

Italian Dressing Mix

Reviewed: May 31, 2010
We did add 1/2 tsp red pepper flakes to the Italian Dressing Mix. Added just enough red vinegar to cover the dry mix while, in the meantime, wrangling all the salad fixings that need to be used up. Then I only added maybe 1/8 cup of olive oil (instead of the 2/3 cup canola oil) before shaking it up. The flavor of the spices and the vinegar do all the work. The oil is optional in my opinion.
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3 users found this review helpful
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Grilled Radishes

Reviewed: May 31, 2010
The only thing I would improve upon with this recipe is to maybe serve it topped with either roasted pecans or walnuts and perhaps a little Gruyere cheese to help round out the flavor and texture. Easy enough recipe though!
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3 users found this review helpful
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Grape Leaves Aleppo

Reviewed: May 19, 2010
I'd never made anything with grape leaves before but I couldn't resist buying a jar of them because they were so pretty (Gaea brand). They were a trick to get out of the jar but after a lot of rinsing and dunking in lukewarm water they were finally separated from one another. I stacked all my rolls in a bamboo steamer, sprayed them with a little olive oil, and steamed them - it worked extremely well. I just kept adding hot water as it evaporated. I poured the lemon juice on them after they had cooked and they tasted AMAZING. Definitely worth the effort.
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3 users found this review helpful
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Toasted Pumpkin Seeds

Reviewed: Oct. 4, 2010
These were so good. By the time I thought about sharing them they were gone! I added 1/4 tsp of garlic powder.
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2 users found this review helpful
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Jamie's Cranberry Spinach Salad

Reviewed: Jun. 23, 2010
I made this as directed and was very pleased with the results. It's perfect on turkey sandwiches too.
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2 users found this review helpful
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Chicken Vegetable Barley Soup

Reviewed: Jun. 18, 2010
I don't know why I never thought to add toasted nuts to a soup before. It added a nice flavor and texture to the soup. Very easy recipe to pull together. I used olive oil instead of butter and doubled the barley.
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2 users found this review helpful
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Baba Ghanoush

Reviewed: Jun. 14, 2010
I've made this several times and it always tastes amazing. I like to roast the garlic cloves in the oven while the eggplant is cooking.
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2 users found this review helpful
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Pasta Hot! Hot! Hot!

Reviewed: May 19, 2010
My garlic and red pepper flakes crisped up nicely in the olive oil which was a nice flavor. Next time I will serve with some broiled tomatoes.
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2 users found this review helpful
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Garlic Chicken

Reviewed: May 10, 2010
Don't let the 10 cloves of garlic scare you away. They roast to a lightly sweet and roasted flavor after cooking so don't worry about blending them in a sauce, just maybe chop them up into quarters before adding to the chicken to save you a step. I used fresh herbs (double the amount if you use fresh herbs) instead of dried, but for those of you that might think the dish is bland, try adding half a jalapeno pepper (chopped) when adding the garlic. I didn't skimp on the black pepper either, probably used more like 1/2 tsp. As for the sauce as it's simmering, just add more cornstarch/broth blend to give you as much sauce as you want until you're satisfied with the amount.
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2 users found this review helpful
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Sukhothai Pad Thai

Reviewed: May 10, 2010
I have tried this with and without vinegar and I'd have to say I like it much better without it. Sometimes I replace the rice noodles with soba noodles and boil those 3 minutes with shredded cabbage instead of tofu for more crunch. Dark brown sugar instead of white works better too for our taste.
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2 users found this review helpful

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