Cooks4Fun Recipe Reviews (Pg. 1) - Allrecipes.com (13847875)

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G's Flank Steak Marinade

Reviewed: Dec. 4, 2011
Excellent recipe! I've made it several times now, and as I like to make the marinade into a sauce to serve with the meat, I now reduce the soy sauce to 1/4 cup and add 1/4 cup of red wine vinegar. Otherwise, the sauce is so salty that it really has to be worked with to make it usable.
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1 user found this review helpful

G's Flank Steak Marinade

Reviewed: Dec. 4, 2011
Excellent recipe! I've made it several times now, and as I like to make the marinade into a sauce to serve with the meat, I now reduce the soy sauce to 1/4 cup and add 1/4 cup of red wine vinegar. Otherwise, the sauce is so salty that it really has to be worked with to make it usable.
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8 users found this review helpful

Roasted Beets with Feta

Reviewed: Sep. 2, 2011
Excellent, easy, and delicious! I happened to have some canned beets, so I used those and will probably do that again. The dressing is EXCEPTIONAL - so tasty. I'll use it for other salads as well.
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2 users found this review helpful

Mediterranean Lentil Salad

Reviewed: Jul. 26, 2011
The best! I've been trying different recipes for lentils for quite a while, and I feel that I've now found a keeper. I followed the recipe faithfully and felt that it needed a little adjusting at the end. The addition of some top quality balsamic vinegar beautifully brought it around to where I wanted it to be. Thanks, Jen, for sharing this!! I am intrigued by another reviewer's suggestion to only cook the lentils and then to add the other vegetables raw, I will try that or a variation of it next time.
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5 users found this review helpful

Slow Cooker Cassoulet

Reviewed: Dec. 21, 2010
Having read the other reviews, I took the recipe as a jumping off point and improvised from there. I DID brown the chicken, added plenty of pepper but no salt along with some fresh rosemary & thyme as well as herbes de Provence. Also, I added some finely diced carrot & celery, a can of diced tomatoes & LOTS of parsley. At the end I ladled the juices into a pan and reduced them by about half. The end result was delicious! I wish that I had an alternative to Kielbasa which I use in other recipes but don't really like very much. I also regret serving the Cassoulet over noodles as one reviewer had suggested. Next time it will go straight into the bowl. Thanks, cooks4forty, for giving us a great inspiration!
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11 users found this review helpful

Hearty Creole Okra and Tomatoes

Reviewed: Sep. 1, 2010
Simply SPECTACULAR!! I made it by the recipe to a T only adding a jalapeno because I like them and had some on hand. Will add some chicken next time. I seasoned with CREOLE SEASONING BLEND by Joslyn from this site. This is a well-balanced and delicious combination and a great one-dish meal.
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11 users found this review helpful

Winter Lentil Vegetable Soup

Reviewed: Mar. 8, 2010
Perfectly delicious! I followed the recipe to a "Tee", and the seasonings were spot-on perfect. I did double the amount of chicken broth but made no other changes. This is a KEEPER!! Thank you, Cecile, for sharing.
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4 users found this review helpful

Smoked Turkey Gumbo

Reviewed: Nov. 23, 2009
I had excellent results but take issue on a couple of items in the recipe: 1. I see no point in pre-cooking the okra and did not do that, and 2. thank goodness that I had the foresight to just add 1/2 t. cayenne to start with. That was a gracious plenty, and I am a lover of spicy food. Instead of chicken alone, I used chx boneless thighs and two smoked turkey wings and some smoked turkey stock that I had on hand, frozen. I doubled the gumbo file, and it was still pretty juicy, but that didn't matter or detract at all.
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2 users found this review helpful

Chicken Andouille Gumbo

Reviewed: Nov. 23, 2009
I had excellent results but take issue on a couple of items in the recipe: 1. I see no point in pre-cooking the okra and did not do that, and 2. thank goodness that I had the foresight to just add 1/2 t. cayenne to start with. That was a gracious plenty, and I am a lover of spicy food. Instead of chicken alone, I used chx boneless thighs and two smoked turkey wings and some smoked turkey stock that I had on hand, frozen. I doubled the gumbo file, and it was still pretty juicy, but that didn't matter or detract at all.
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1 user found this review helpful

Piccalilli

Reviewed: Nov. 18, 2009
The recipe produces an excellent tasting end result. I agree with other reviewers that it should be thicker, and I roughly doubled the flour before deciding to wait and see how it turned out when it had cooled. I also agree with the reviewer who suggested that the cucumber not be peeled. When I make it again, I might add a half a small cabbage, shredded. Continuing to agree with other reviewers, I only cooked it about ten minutes before processing in jars. With all of that, it cooks quite a while beyond the stove top cooking. As I like the taste of the AMORA brand piccalilli that we bought in France (basically their regular mustard with the veggies added), I will probably double up on the mustard next time. I don't want to take away from this excellent recipe, but as many cooks do, I'll modify it to my own tastes moving forward, and I am delighted that Ruth shared it with us.
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6 users found this review helpful

Lentil Bulgur Salad

Reviewed: Oct. 29, 2009
This is a great recipe, but..! I rated it lower because I had to do so much afterwards to get it to where I wanted it to be. I made it per the receipt except that I used 2 tsp dill seed instead of the TBS. Later I added more oil & vinegar (about a heavy T each), 4 stalks celery (a GREAT help!), 1 T green hot sauce (not very hot), about a t. Kosher salt, doubled the spring onions, and zest and juice of a lemon (might not do that next time, just more vinegar instead). I can see adding diced, seeded tomatoes and seeded cucumber if it will be consumed soon and not kept for days, but I probably won't do that - would be good though. Minced bacon? Heresy but tasty. My chef/neighbor taster liked it before I adjusted the seasoning. So, perhaps I am Chopped Liver. May change my profile name to that. Bon appétit.
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1 user found this review helpful

Lentil Bulgur Salad

Reviewed: Aug. 25, 2009
This is a great recipe, but..! I rated it lower because I had to do so much afterwards to get it to where I wanted it to be. I made it per the receipt except that I used 2 tsp dill seed instead of the TBS. Later I added more oil & vinegar (about a heavy T each), 4 stalks celery (a GREAT help!), 1 T green hot sauce (not very hot), about a t. Kosher salt, doubled the spring onions, and zest and juice of a lemon (might not do that next time, just more vinegar instead). I can see adding diced, seeded tomatoes and seeded cucumber if it will be consumed soon and not kept for days, but I probably won't do that - would be good though. Minced bacon? Heresy but tasty. My chef/neighbor taster liked it before I adjusted the seasoning. So, perhaps I am Chopped Liver. May change my profile name to that. Bon appétit.
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7 users found this review helpful

 
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