J-9 Recipe Reviews (Pg. 1) - Allrecipes.com (13904040)

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Muesli

Reviewed: Mar. 16, 2011
Thanks for this base recipe. I've only made it once, and I adapted it according to what I had on hand, but I'll spare you the details. Others have already written enough. I wanted to contribute some information which I discovered in a google search: the traditional Swiss way to prepare muesli is to soak it overnight in milk, water, or fruit juice in a covered bowl. In the morning, the dry ingredients will have softened considerably and will be easier to digest. Add your fresh fruit du jour, and voilà! A moist, flavourful, and healthful breakfast which doesn't require any heating.
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31 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Mar. 13, 2011
Mmmm! I used a seasoning mix of onion powder, garlic powder, salt, pepper, and cayenne. On the advice of others, I used the ziplock method and cut the sweets into rounds rather than sticks.
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6 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Jan. 29, 2011
I was a bit disappointed with this recipe. I used about 3-4 tablespoons of fresh dill weed and I added a bit more lemon juice than was called for, as others have suggested, yet I still found that this dish lacked flavour.
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5 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Jan. 15, 2011
This soup was delicious! I followed it quite closely, except for some minor adjustments: I sauteed the ginger with the onion at the beginning, I used chicken broth instead, and I added extra cumin. Here's one HEALTHY AND TIME-SAVING TIP: Don't peel! The healthiest part of most veggies gets thrown out when you peel them, so just scrub the sweet potatoes, carrots, and apple instead. It's just as good, and a tad healthier. (If you're concerned about pesticide residues, buy organic.) Thanks, Zhidaoma!
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15 users found this review helpful

Kale Chips

Reviewed: Jan. 10, 2011
I had high hopes for this recipe, but I was quite disappointed with the taste. I watched it carefully as others advised, and took it out exactly at the right time. I usually enjoy kale, both cooked and raw (in smoothies), but this recipe just wasn't for me.
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1 user found this review helpful

Bean Soup With Kale

Reviewed: Jan. 10, 2011
My soup lacked pizzazz, but then I played around with the ingredients a lot, and it wouldn't be honest to give it a lower rating. However, I want to share this useful tip: DON'T THROW OUT THE KALE STALKS! Rather, chop them up into small pieces and sauté them with the onions.
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1 user found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Dec. 3, 2010
Mmmmm! Delicious! I was pretty faithful to the recipe, only adapting a few ingredients. Before I added the mushrooms, I pureed the soup in the pot. I only had a few fresh mushrooms, which I chopped and sauteed. I also had some dried mushrooms, which I chopped and reconstituted in hot water. I then strained these out of water and sauteed them as well. I then added to the soup both these mushrooms as well as the water they soaked in. I didn't have any cream, so I used milk instead. Based on other reviewers' comments, I chose not to add the flour. Thanks for sharing, Dteresa!
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3 users found this review helpful

Rye Borscht

Reviewed: Nov. 3, 2010
This is the first borscht I ever made, and it was grrreat! I made a few modifications because of what I had on hand. I used wheat berries instead of rye berries, and kidney beans instead of the cannelini. I also garnished the soup with shredded cheese and used stale homemade bread as croutons. I'll definitely be making this again. Thanks, Robyn!
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2 users found this review helpful

No-Knead Artisan Style Bread

Reviewed: Oct. 1, 2010
I became an avid bread maker when I discovered Jim Lahey's recipe. I wanted to post it, but you beat me to it, Jewissa. I'll have to try adding the fresh herbs, though. Great idea! Proud as a peacock, I brought a few slices from my first loaf to work. One of my colleagues, who lived many years in various European countries, picked up a piece and immediately identified it as European peasant bread. After one bite, she said, "I need this recipe." (She hasn't bothered with recipes in years!) BTW, the "heavy-duty casserole dish" should be either cast iron or stoneware. I've read that Le Creuset works fine, as long as you remove the handles, which aren't oven-safe at 450 F. UPDATE: I brought this bread (minus the herbs) to a staff potluck, and it was a great success. There were many recipe requests. Those who've tried it are converts. The only challenges are to find the proper pot and to figure out the timing. I haven't bought bread since I discovered this recipe! 2ND UPDATE: I've found, tweeked, and posted a recipe for a healthier yet delicious whole-wheat multi-grain bread which uses the same method.
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188 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jul. 3, 2010
I love this recipe, and have been making a lighter version of it for years. This was the first time I used red grapes (as per other reviewers' suggestions), bacon, and white wine vinegar (in the past, I'd used lemon juice). I did lighten it up a bit by using 3/4 cup plain yogurt and only 1/4 cup mayo. It's true that there is a bit too much dressing in this recipe, so don't add it all at once to avoid drowning the indredients.
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2 users found this review helpful

Rhubarb Pudding Cake

Reviewed: Jul. 3, 2010
Mmmm! I did as others suggested and used only a half cup of sugar for the batter and another half-cup for the topping. It was just right. I used four cups frozen rhubarb, and I wondered about the quantity, because it "reduced" while thawing, and I drained much of the liquid. I worried that this might affect the result, but no, it was delicious. I forgot to grease the pan, and thought that it would turn into a mess, but not at all. It was easy to cut and serve, and it was appreciated by adults and children alike. Thanks, Mindy!
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2 users found this review helpful

Grilled Asparagus Salad

Reviewed: Jun. 28, 2010
I've made this twice now, although I must admit that I didn't measure the ingredients. This is a flexible recipe in which you can easily play around with the amounts of ingredients. I grill about a pound of thin asparagus spears, then chop them and throw them on some spinach or a lettuce & spinach mix to make two main-course salads. I find that it's easier to coat the asparagus with the oil & lemon juice if I put roll it around in a rectangular cake pan. I also tried adding some powdered garlic the second time, and enjoyed the taste. Thanks for sharing, Heather!
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7 users found this review helpful

Fresh Asparagus Soup

Reviewed: Jun. 17, 2010
I mistakenly thought I was thawing some homemade chicken stock, but it turned out to be cream of celery soup. I used it in the recipe, with no regrets. Next time, though, I'll sauté the onions and steam the asparagus in water. Then, I'll do step #2 with the soup, add the asparagus, onions, and milk and purée everything together.
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1 user found this review helpful

Asparagus Quiche

Reviewed: Jun. 10, 2010
MMMM! I'm a newbie at making quiche, and I had to make a few substitutions, but this was still delicious! I used a mix of goat's milk and kefir instead of the cream, and (real) store-bought bacon bits. I'm not sure if it made a difference, but the nutmeg I used was freshly grated. I also steamed the asparagus the night before, and fried up a chopped shallot. Because the local asparagus season is so short, I'm going to try making this with either spinach, kale, or swiss chard from my garden. Thanks for sharing, Michele!
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3 users found this review helpful

Acorn Squash with Apple

Reviewed: Jun. 6, 2010
Thanks for adapting the recipe for the oven. This got rave reviews! I halved the recipe because I had only one squash. I was hoping for leftovers to take to work, but there was almost nothing left, even though it was served at a meal for only three people. The only change I made was to add the chopped walnuts as called for in the original recipe. Thanks, Michelle!
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3 users found this review helpful

Bulgur Chickpea Salad

Reviewed: May 19, 2010
I was disappointed with this recipe. I followed it quite closely, except for using half the oil which was called for. It needed some extra pizzaz, but I couldn't figure out what to add.
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12 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: May 19, 2010
This recipe is quick and delicious. It's also easy to adapt. I prefer to use healthier grains, so I've made it with brown basmati rice and also with quinoa. Both were delicious. When the onion was soft and translucent, I added sliced mushrooms and bell peppers along with minced gingerroot and garlic. Served with stirfried vegetables, this made for a complete, healthy, and delicious meal. Thanks for sharing, Lisa!
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2 users found this review helpful

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