Cassidy Recipe Reviews (Pg. 1) - Allrecipes.com (13880106)

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Antipasto Salad

Reviewed: Jan. 12, 2009
this recipe is really, really good. I omitted the pepperoni to make it vegetarian, and instead of broccoli I added a can of whole pitted black olives and some chopped roasted yellow peppers. (even if you don't omit the tomatoes and broccoli, I would recommend throwing in some olives.) I also used olive oil instead of vegetable, and tripled the amount of fresh garlic. it was mega delicious! especially good when paired with a nice white pizza.
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5 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Jan. 23, 2009
I followed this recipe exactly -- I didn't want to tweak it too much at first because I wasn't sure how it would come out -- and it was not impressive. overall, pretty bland. I used one jalapeño, and clearly I should have used two, or even three, because I could not taste it. it had no kick, which was disappointing. if I make this again (doubtful), I will add cayenne powder and probably some cumin.
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0 users found this review helpful

Bee's Knees II

Reviewed: Jan. 23, 2009
yum! I stole another reviewer's idea and used Izze brand grapefruit soda instead of grapefruit juice. I like it because it's strong but sweet enough that you taste more than just the alcohol. it has a really good layered sort of taste -- the bitterness of the gin is sandwiched between the tartness of the pineapple/grapefruit and the thick sweetness of the honey. one addition to the process: chill for a few hours and serve over ice.
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20 users found this review helpful

Pita Chips

Reviewed: Mar. 6, 2009
easy, fast, delicious.
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0 users found this review helpful

Basil Tomato Soup

Reviewed: Mar. 6, 2009
this is SO good! here are the changes I made: I used vegetable broth to make it vegetarian, half & half rather than cream, and splenda rather than sugar. delicious! I like to make a huge pot and freeze containers so I always have it on hand.
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Vegetarian Gravy

Reviewed: Mar. 6, 2009
4 tbsp soy sauce is WAY too much, in my opinion. I used only 3 tbsp and it was still overpowering. overall, it's a great starting place for vegetarian gravy. next time I'll try 1-2 tbsp of soy sauce.
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1 user found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Mar. 7, 2009
these were extremely time-consuming to make, but pretty delicious in the end. after doing a test batch, I discovered that the jalapeños are too tough and too spicy if left alone, so I blanched the rest of them in boiling water for 1-2 mins. I found I needed much more milk, flour, & breadcrumbs than the recipe called for. at the same time, I was left with a great deal of extra cheese mixture -- so the proportions are a bit off, but the end result was mighty tasty. oh! and I seasoned the breadcrumbs with some Creole seasoning that I had on hand -- recommended.
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1 user found this review helpful

Honey Mustard Dressing II

Reviewed: Mar. 10, 2009
good stuff!
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0 users found this review helpful

Fresh Fruit with Poppy Seed Dressing

Reviewed: Mar. 14, 2009
I liked this recipe a lot! I made it for a picnic, and it was enjoyed by everyone. for the dressing, I used blackberries instead of raspberries; used only half a banana; used Simply Orange brand juice with mango; used red wine vinegar; and omitted the poppy seeds (they were expensive). I used what fruits were available at the store (blackberries, red grapes, apple, banana, kiwi, plum, and strawberries). it was great! it definitely had a kick to it, which I didn't mind, but if you are sensitive to spiciness, you may want to decrease the amount of cayenne pepper. in my opinion, it was sweet enough as is and doesn't need any added sugar.
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6 users found this review helpful

Baked Kale Chips

Reviewed: Mar. 15, 2009
I'm kind of iffy about these. I made them for a picnic -- I baked them the night before, and they were crispy (in a paper-thin, crumbly way) when they came out of the oven, but by the time they were served, they had lost their crunch. on one hand, it was a blessing because they didn't crumble into dust after taking a bite, but they were a lot less like "chips" than when fresh out of the oven. they also had a somewhat bitter taste to them, which isn't necessarily a bad thing. they were eaten, but not devoured, and my fellow picnic-goers seemed equally iffy about them. I'm not sure how helpful this review was, but that's how the kale chips worked out for me. I don't think I'd make them again, unless they were requested.
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7 users found this review helpful

Joanne's Super Hero Sandwich

Reviewed: Mar. 15, 2009
I threw a picnic and made sandwiches for all of my friends. I chose this one for my super carnivore friend Jason, and he loved it. I didn't eat it (I'm a vegetarian), so I can't say exactly how delicious it was, but Jason assured me it was fantastic and that he would have eaten a second one, had I made it for him. I did try the olive/mushroom mixture, which I made the night before, and it was awesome. oh! and I made his sandwich on a croissant from my favorite bakery. yay.
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1 user found this review helpful

Basil Burgers

Reviewed: Mar. 18, 2009
I made quite a few changes to this recipe: first off, I used vegetarian ground crumbles instead of beef. I dumped in a fair amount of dried basil, hot sauce, some garlic powder, and black pepper. I omitted the Worcestershire. I cooked it in a skillet rather than on the grill, and topped my burger with a slice of mozzarella, caramelized onions, and a leaf of romaine lettuce. I served it all on an everything bagel slathered with spicy mayonnaise (mayo + desired amount of tabasco). it was mighty delicious, and very satisfying. thanks so much for this recipe, it was a great jumping-off point for me!
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1 user found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: Mar. 22, 2009
soooo good! I made mine on a miniature everything bagel with muenster cheese. delicious! thanks for the recipe.
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0 users found this review helpful

Artichoke and Roasted Red Pepper Dip

Reviewed: Apr. 17, 2009
this was pretty good. it came out very oily, which I'm sure was my fault for not draining the artichokes & peppers better. I used green onions instead of a leek, and added some shredded romano cheese in addition to parmesan. next time I'll add crushed red pepper flakes because it could use a bit of spiciness, in my opinion. this would be good with toasted baguette slices.
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Zesty Southern Pasta and Bean Salad

Reviewed: May 21, 2009
this was pretty good. unlike many other reviewers, though, I didn't think there was enough seasoning -- I added more of everything, even cumin (I love cumin). I probably ended up doubling the seasonings. I just didn't think a teaspoon of this or that was enough for 2 cans of beans, plus corn, tomatoes, and 4 cups of cooked pasta. it ended being pretty tasty, though. for the dressing I used 'Mustard Vinaigrette' from this website. oh, and I added around 1 cup of chopped red, orange, and gold bell peppers. yum.
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2 users found this review helpful

Mustard Vinaigrette

Reviewed: Jun. 9, 2009
this is totally perfect! it has become my go-to dressing. I use olive oil & red wine vinegar, and I don't measure the garlic but I use quite a bit, and I amp it up with a dash of sriracha. awesome!
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2 users found this review helpful

Tortellini, Steak, and Caesar

Reviewed: Jun. 12, 2009
I took the idea for this salad & ran with it. changes I made are as follows: I used Quorn chicken analogue to make it vegetarian (yum). I used rotini because it's what I had on hand. (I would definitely have stuck with tortellini if I'd had any.) I added red & orange bell peppers & sunflower seeds because I had them around & they are a lovely addition to any salad. and finally, I used a homemade vinaigrette dressing instead of caesar. I am eating it right now and it's delightful. I think my substitutions prove how adaptable this recipe/concept is! thanks so much for this awesome idea, I will be making it again & again.
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Cheesy Beans and Rice

Reviewed: Jul. 6, 2009
delicious! this is just a great combination of flavors. my alterations: I used about half the amount of rice called for; I used only half an onion & added three or four cloves of minced garlic; I used a can of diced tomatoes with jalapeños because I had it on hand (this was a good choice!); I used 2 tsps of "colorado seasoning" instead of chili powder; I omitted the salt because the canned tomatoes were salty already; and I used between 2 & 3 cups of cheese because I needed to get rid of it. oh, and I used pepper jack instead of cheddar (personal preference). instead of layering the rice/bean mixture with the tomato mixture, I just mixed up everything, except the cheese, in one bowl. I think this worked really well because it allowed the rice & beans to better soak in the flavors of the tomato mixture. I layered the rice/beans/tomato with the cheese, and it came out great. it would make a wonderful dinner for when it's cold out.
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Awesome Bow Tie Pasta

Reviewed: Jul. 30, 2009
I only read the first couple of reviews for this recipe before making it. I wish I had read them all, particularly the ones that indicated that there was wayyyy too much vinegar! I also found that this recipe calls for way too much vinegar. I had to keep adding more pasta & oil to attempt to balance it out. in the future, I'd start with maybe a third to half the original amount & increase as needed. vinegar issues aside, this is a good recipe. really quick & easy to just throw together with some leftover pasta. I added dried basil, oregano, salt, & pepper to taste, as well as some fresh minced garlic. I also added sunflower seeds because I'm addicted & will eat them any way I can. yum. I'll be making this again!
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3 users found this review helpful

Zingy Pesto Tuna Wrap

Reviewed: Aug. 6, 2009
good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid, so it didn't need an entire tsp of lemon juice. I can't say for sure, but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products, imo. I enjoy finding new, delicious, inexpensive ways to prepare tuna, so thank you for the recipe!
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13 users found this review helpful

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