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Thanksgiving No-Turkey Turkey

Reviewed: Dec. 20, 2009
very yummy. shared with strict carnivores and even they complimented the taste, wasn't sure of the texture but they loved the taste and tolerated the texture of tofu.
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14 users found this review helpful

Southwestern Pasta Salad

Reviewed: Jun. 26, 2010
Awesome base with others suggestions added like cutting back olive oil to 2-3 Tbsp., added diced red onion, avocado, jicama for texture, and I halved the chili powder and added an equal amount of chipolte powder for a a little more heat with a smokey addition that was nice for our taste. Thanks so much for sharing. This dish was perfect for our guests who many are vegetarian but I had shredded chicken on the side for our meat lover guests and all were very pleased with this dish.
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2 users found this review helpful

Carrot Rice

Reviewed: Oct. 18, 2010
wonderful balance of flavors and nice presentation. I made this to go alongside my favorite Jerk Chicken (recipe shared begrudgely by Negril's best jerk house to me after 2wks of pleading), and island greens also shared by Jamaican's best jerk house, not so begrudgely. Paired perfectly with island cuisine, oriental or a plain roasted chicken. First attempt made as is and is a 5 star in taste. Next time may try purple onion and either small amount of roasted red bell pepper for color with the orange carrots and green cilantro but is really great the way it's written! Thanks for sharing.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Nov. 29, 2010
This is awesome and I'm not a fan of beef but wanted something the guys could enjoy that were helping my husband clear a field. Threw this in the crock pot which was so nice and easy. Consulted ~ 15-20 reviews and found the one's that said they read 150+ most helpful. Basically, they just doubled the seasonings and used a chuck roast. They also shredded the meat and put back in for last hr to really absorb the flavor. At this point, I added 1 large onion and 1/2 red, 1/2 green bell peppers all thinly sliced to go with in on sandwiches. Toasted on thick sourdough bread slices with muenster cheese slices, added jalapeños and pepper jack cheese on some for those that liked it with a kick. All the men raved and told my husband how lucky he was....if they only knew how easy it was but that's our secret:)
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3 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 16, 2011
Nice vegetarian sub for tuna or chicken salad. Very similar to one I buy at my local Earth Fare and Whole Foods stores. Only addition I make is to add chopped roasted almonds and some times red seedless grapes or dried cranberries; just personal preferences.
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1 user found this review helpful

Korean Slow Cooker Pork Chops

Reviewed: Mar. 19, 2011
5 star w/ suggestions from others. Here's how to take a 4 star & make it 5 star: (1) use 1/2 c. low sodium chicken broth; (2) sub Ponzu (seasoned soy sauce) for soy sauce. Ponzu had 400mg sodium / svg, lite tarmari has 700 mg sodium and regular soy sauce has 900+mg sodium. That's it. Has a GREAT flavor, pork chops shredded apart and are neighbors at the condo wanted to know what smelled so good. We served over Jasmine rice with stir fried mixed veggies. The "zucchini and onion stir fry" recipe from this site is really good with this too. Thanks for sharing. We had to find the Korean chile paste at a local Asian market since Whole Foods, Earthfare and local Ingles didn't have it but it was worth the hunt to get it!
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13 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Apr. 5, 2011
If you like it spicy ~ this is a 5 star. Heed other reviewers suggestions: (1) marinate in pineapple-orange juice overnight or some other juice to sweeten and tenderize meat. (2) If you like it medium hot, cut chiptole powder down to 2-2 1/2 Tbsp., mild = 1-1 1/2 Tbsp. I get my chipolte powder at Whole Foods. My husband does not like "sweet" meat dishes but loved this! The marinating, dry rub and smoky grill taste infused an unbeatable combination of flavors. We sliced meat, served with grilled potatoes, green salad and grilled bread and was a great monthly dinner party for our friends.
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10 users found this review helpful

Chinese Spicy Hot And Sour Soup

Reviewed: Sep. 15, 2012
Really yummy! We like it a bit spicier by adding few drops of Sriracha garlic chile paste
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0 users found this review helpful

Cajun Roasted Pork Loin

Reviewed: Oct. 27, 2012
OMG...this is so yummy! My husband and I like spicy food so I made it as is except subbed chipolte powder for cayenne to give it a bit of a smokey flare and this wasn't even spicy to us but the flavor and smelled up the whole house. Definitely a keeper and we may tweak it with a bit more chipolte powder next time otherwise flavor blend was perfect!
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1 user found this review helpful

The Best Thai Coconut Soup

Reviewed: Jan. 5, 2013
5+ STARS AS IS! To condense the 100+ reviews I read which most were;t anything but praising the original recipe from Jessica which I do wish she gave the name of curry paste she uses (I will mine-it's awesome) here we go: (1) for a richness and depth like no other, if you can find dehydrated sliced shitakes (I get mine at a regular grocery store but also have at my local Asian market) or I've also used brown cremini in a pinch, rehydrate them and use the water with bouillon base for a more complex broth; (2) to make it more of a meal, per others I threw in at the same time as the broth a bag of broccoli florets with baby carrots; (3) I buy the A Taste of Thai 1.75oz (7-1tsp svgs) and use the whole package of red curry paste and it's perfect for my family heat preference which tends to be on the hotter side than some people; (4) I've never compared side by side Thai coconut milk vs coconut milk but others said there's a difference (Thai is thicker they said). I buy the Thai coconut milk full fat and I'm an RD - some things are better (like real butter) for taste sensations but lite I'm sure is fine - I used 2 cans and 22cups extra broth and soup was still rich. (5) I wasn't sure if I'd like the lemongrass chopped texture so as author later recommended and others added, I threw in a whole lemongrass stick that I "bruised" first with blunt end of knife and took out before serving. (6) I've subbed chicken and ground pork after trying with original shrimp - ALL are gr8! Thx!
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 31, 2013
Like many others, I'm not a fan of those who rate recipes based on their OWN creations so I'm rating this as a 5-star as is BUT...as an RD, I'm adding healthful changes I made the 2nd time I made this awesome recipe that my family agrees doesn't take away from the wonderful flavors but will safe you calories, fat that aren't necessary. (1) use shaved deli ham - no flavor change but less sodium, calories & fat and much easier to roll. (2) used 2Tbsp. whipped butter and 2 Tbsp olive oil for a blend that allows for higher heat, and less saturated fat and added the heart healthy mono fat. (3) substituted lite coconut milk for the whipping cream saving calories, fat but with same great richness with all the same sinful goodness this dish has to offer. thanks for sharing.
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2 users found this review helpful

Jamaican Jerk Dry Rub

Reviewed: Mar. 30, 2013
Really authentic and takes me back to our annual trek to Negril. I do change the quantity to 10 servings which is plenty to rub all over 1 whole cut up chicken and I used 2-3 Tbsp. in a pot of collard greens with 2 Tbsp of hot cherry peppers cut up during the cooking of 1 bunch of fresh greens and round out the meal with black beans and rice or pink beans and rice any time I need a Jamaican fix. Thanks for sharing and thanks to allrecipes.com for allowing us to easily adjust the serving size so we don't have to end up with 26 cups unless we want to.
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Tzatziki Sauce

Reviewed: Jun. 2, 2013
loved it! light and fresh tasting.
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Seven Layer Salad

Reviewed: Jul. 7, 2013
5 star base...5+++ star with our taste pref additions you may want to consider trying. Ingredient layers we added: (1) diced vine ripen tomatoes; (2) ripe avocado, (3) 1/3c. sunflower seeds. To the dressing, sprinkled in: (1) 1Tbsp. Ranch dressing dry mix (2) 1 Tbsp. chipolte hot sauce. Thanks for a fantastic base easily taylored to incorporate a variety of tastes.
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2 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Sep. 22, 2013
FIVE stars as is for us hot food lovers! If you have a more sensitive palate, make it milder with 2 cans mild green chiles and don't add the cayenne. I like many others, dislike people who rate it based on their unique changes but I made it 99% true to the original except I didn't have cayenne but did have chipolte powder instead. I served it with chopped cilantro, avocado, lime wedges, shredded cheese, tortilla chips and sour cream at a friends pot luck get together and allowed everyone to customize it to their preferences. Everyone loved it on a cool Sept. evening. Thanks so much for sharing.
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1 user found this review helpful

Pumpkin Chipotle Soup

Reviewed: Oct. 5, 2014
Perfecto! Never tried pumpkin soup. Not fond of pumpkin but only had in sweet desserts but looking for a starter for my Adovada pork and this was "amazing"; "pumpkin, what a surprise"; etc by our guests. Made as is but had condiment trivet for all to customize per preferences based on others comments which made it fun: roasted garlic clives, carmelized onions, chopped avocado, cilantro, lime wedges & crushed corn chips. Great as is and maybe tad better if possible with additions.
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0 users found this review helpful

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