Allrecipes Fan Recipe Reviews (Pg. 1) - (13981574)

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Springtime Citrus Cooler

Reviewed: Apr. 30, 2010
Three words...Simple, subtle, sublime... This is wonderful! I bought rose water and wanted to try different recipes with it. The only thing I did differently was to substitute artificial sweetener for the sugar. It's light, but not too watery. It doesn't taste like Earl Grey, yet it doesn't taste like orange either. You'll just *have* to try it! The rose water is so fragrant and really adds to it. Thank you for this great recipe!
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4 users found this review helpful

Cucumber Raita

Reviewed: Apr. 3, 2010
This was a nice cool counterpart to the Chicken Jalfrezi from this site. I used a peeler to remove the cucumber skin and cut thin slices down to the seeds as another poster suggested, then chopped the slices. It worked great! I had plain yogurt and drained it overnight to make it the thicker Greek style. I doubled the sugar to offset the tanginess of the yogurt and added a teaspoon of cumin (which I really like) to make the flavor more complex. I gave it half a day for the flavors to meld, then added the cucumbers, so it wouldn't be too watery. After eating, some was left over and the next day the cucumbers had released some liquid. This was easily fixed with a few stirs though. Overall, the flavor was good. I found it was best paired with the Chicken Jalfrezi. Would be great to cool some of the spicier Indian dishes. Thank you!
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Chicken Jalfrezi

Reviewed: Apr. 3, 2010
This was sooo flavorful. The spices accented each other nicely and it was not too spicy (hot). Loved it! I grated the onion in the food processor to save on the tears. Skipped the salt since this calls for canned items that contain plenty of salt already. For protein, I already had half a roasted chicken in the fridge, so I pulled the meat from that and added a can of drained chickpeas to round it out. The garbanzos went in at the first stage where it calls for chicken. The chicken I added at the end, so it wouldn't dry out. Since too much turmeric can taste bitter to me that was halved. I replaced the other half of the turmeric with curry powder. By the end of the second stage, so much of the liquid had evaporated that a 1/2 cup of chicken broth was needed. Ghee was really easy to make from scratch using unsalted butter (and much less expensive). The difference between clarified butter and ghee is in the slow cooking that brings out the nutty flavor. Try it, it's worth it! Chicken Jalfrezi was wonderful with the naan and cucumber raita from this site and basmati rice. Make extra, because it's even BETTER the next day for lunch! I may try it next time with green beans added as another poster suggested just to increase my vegi intake. Thanks!
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Spinach Deviled Eggs

Reviewed: Mar. 20, 2010
OK, I'll admit I'm chicken when it comes to making something new in large quantities without tasting it first. That being said, after reading the varieties of opinions on this, I decided to convert the recipe to 2 servings using the web page calculator to test it. I followed the recipe exactly. The conversion to 2 servings called for 1/8 teaspoon of salt, but to be in proportion with the rest of the measurements, I reduced it to 1/16 teaspoon. The sugar sounded odd to me, so I left it out of the mixture at first. (More about that later.) My husband and I tried an egg half and were impressed with the smooth flavor. The mayo was fat free, so the butter must have carried the flavor. There was a subtle bite from the vinegar (I used white vinegar) and a wonderful crunch and flavor of the bacon. The spinach makes it healthier and adds great color. Different than traditional deviled eggs, but definitely a keeper. I will keep in mind other reviewers' recommendations to not let these sit for more than a couple of hours once the bacon is added in order to keep it crunchy. (No problem!) Now for the second half of the egg. I added the 1/8 of a teaspoon of sugar to the remaining mixture. I know taste is subjective, so for what it's worth, my husband noticed that the sugar seemed to reduce the intensity of the bacon. I tried it and had to agree. We opted to leave the sugar out. Other than that, WOW, what a great new way to do deviled eggs! If you're not sure, try making 2 servings first.
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10 users found this review helpful

Broccoli with Rigatoni

Reviewed: Oct. 30, 2009
Thank you for the great starter idea to season broccoli. Both of my picky eaters loved it! I skipped adding the butter, sauteed the garlic only briefly so it wouldn't become bitter, sauteed the (frozen) broccoli, added 3 cups of water (to cover) and a couple of crushed bouillon cubes (what was on hand), basil, onion powder and piccolini (wagon wheels) since it only takes 7 minutes to cook. Brought it to a boil, covered & simmered for the 7 minutes, served with the Parmesan. Quick, simple, yummy and healthy! Awesome!
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2 users found this review helpful

Orange Monkey Bread

Reviewed: Oct. 28, 2009
Thank you for this recipe. I had 2 tubes of refrigerated biscuit dough left over from another recipe and this did the trick. I didn't have an orange to make zest, so I used 1/4 tsp of orange oil. The flavor was great. Reminded me of orange glazed donut holes. About 1/2 cup of sugar was left when I finished rolling the dough, but this may be because my biscuit tubes were only 7.5 oz each instead of 10 oz. This was easy and called for few ingredients. The whole family enjoyed it and it didn't last long. Thanks again!
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6 users found this review helpful

Autumn Glazed Pork Chops

Reviewed: Oct. 15, 2009
I followed the recipe exactly. It was very quick, easy and wonderfully different. Even my picky kids liked this!(For some reason, they don't usually care for the taste of pork chops & I've tried several recipes.)Definitely a keeper!
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28 users found this review helpful

Black Bean, Corn and Turkey Chili

Reviewed: Apr. 30, 2009
This was a very easy and flavorful recipe. Most of the items are easy to keep stocked in the pantry. It was evenly spiced, but not spicy, so even my two picky eaters liked it. I did some slight modifying, based on other reviews. I substituted olive oil for vegetable oil, increased the cumin to 1 1/2 teaspoons (for the standard 6 servings), used minced garlic instead of garlic powder, canned chili-ready tomatoes in place of Pace salsa, reduced the sugar to 1/2 tablespoon, used frozen instead of canned corn and topped with cheese, sour cream and a bit of lime juice. I left the lid off for the last 20 minutes, so it wouldn't turn out too soupy as some reported. Well worth making, this will become a standard for our family. Thanks!
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0 users found this review helpful

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