INDRIANI Recipe Reviews (Pg. 1) - Allrecipes.com (1415462)

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Herb Roasted Pork Loin and Potatoes

Reviewed: Sep. 6, 2004
very flavorful and easy to make! I didn't make the potatoes, but I seasoned the meat with the ingredients listed, and the roast came out superb. The only thing I changed was I basted the roast with 1/2 cup of white wine while cooking. the pan juices were amazing!
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44 users found this review helpful

Sausage Gravy II

Reviewed: Jul. 25, 2007
Here is how I make mine: I heat up a store bought frozen garlic loaf of bread in the oven for about 10 minutes. I steam the sausage first then pan fry without the onion. In a separate bowl I wisk together 1 cup milk, 1 tablespoon cornstarch, salt, pepper and dried parseley flakes. When the sausage is almost ready, I pour the milk mixture in and bring to a boil. I serve this over the garlic bread. This has now become the most requested breakfast item in my home, with even a die-hard vegetarian hartily eating it!!
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17 users found this review helpful

Roti Bread from India

Reviewed: Oct. 22, 2004
Bravo! I used all whole wheat flour. Quick and delicious!
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17 users found this review helpful

Chutney Eggs

Reviewed: Oct. 23, 2004
Delicious! I used mango chutney, so it was a bit sweet for my taste. Next time I'll experiment with a spicier chutney blend.
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7 users found this review helpful

Elijah's Phulourie

Reviewed: Nov. 7, 2004
I had all the ingredients on hand--believe it or not--except the self-rising flour. I had a little all-purpose flour and a little whole wheat flour. So, I sifted the two together with salt, sugar and baking powder to create self-rising flour. Also, I had on hand Urad flour, which is black bean flour. I went ahead and mixed everything together and into the oil it went. The fritters came out golden, light, spongy and so flavorful. Add mango chutney to that and what a wonderful treat! It's delicious.
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6 users found this review helpful

Naan

Reviewed: Oct. 30, 2004
Ok, so here's what I did: I used a)whole wheat flour and b)LESS sugar than listed, even after scaling down the recipe. I think that those of you who are having trouble rolling the dough out should try adding only 2 tablespoons of sugar--in my case I only added 1 since I halved the recipe. Not only did the dough come out perfect the taste was also exceptional. A little time consuming but worth it. And as 1 person said--terribly addicting :)
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Jan. 27, 2004
excellent way to make quinoa. I do recommend sorting through the dry grains before cooking, just like you would sort through dry beans or lentils.
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4 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 25, 2004
I roasted 1 whole 7lb chicken with all ingredients listed, plus 3 garlic gloves, 1 lemon and a handful of fresh parsely stuffed in the cavity. I roasted at 500 degrees for 45 min, breast side down and then turning chicken over halfway through on a roasting pan with a rack, then I lowered the temp down to 250 and continued roasting for 3 hours, basting it once with broth. It was so delicious! I look forward to making it again.
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3 users found this review helpful

Amish White Bread

Reviewed: Nov. 6, 2004
This is pao dulce (Portuguese sweet bread) and also a base bread for pan de jamon (Venezuelan Christmas bread). As soon as I saw this recipe I knew instantly what it would taste like--soft, sweet and chewy. My father was a bread baker for over 20 years in Venezuela (he is originally from Portugal) and this bread was always in our house. I urge everyone who is thinking about making this to go ahead and try. It's very easy and the results are superb. Wow, I was flooded with memories as I was making this bread---everything from how to test the water temperature for the yeast to how to properly knead the dough and shape the loaves. Lovely memories indeed. Thank you Peg for submitting this!
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3 users found this review helpful

Pakistani Pot Roast Beef Fillets (Pasanday)

Reviewed: Oct. 30, 2004
Very good and flavorful!
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3 users found this review helpful

Pan-Fried Steak with Marsala Sauce

Reviewed: Oct. 5, 2004
WOW!! what a great steak sauce!! I broiled the steaks(cause my stovetop was pretty busy tonight!) and used beef broth instead of chicken broth. I ended up "licking" the pan!! A must try!!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jul. 2, 2004
I browned the meat in oil with sugar, then I added red wine, sliced onions, carrots, potatoes and the soup mixes. Very good! but dont forget to salt the meat!
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3 users found this review helpful

Gooey Cherry Bars

Reviewed: Jan. 27, 2004
I got good reviews from my coworkers when I took this to a christmas party. very sweet for my taste, but it is good and easy. I'll make it again for next christmas.
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3 users found this review helpful

Crepes

Reviewed: Jan. 15, 2006
Very easy and very good.
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2 users found this review helpful

Portuguese Roll-Ups

Reviewed: Oct. 30, 2004
So-so. Not what I was expecting.
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2 users found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Oct. 17, 2004
I really really like this! I would have never imagined using these ingredients in this way, even though these can always be found in my kitchen. Thanks!
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2 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Aug. 18, 2004
Outstanding!! I eat mine very spicy with lime juice, sour cream and grated pecorino/romano cheese. Delicious!!
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2 users found this review helpful

Steamed Tuna Fish

Reviewed: Jun. 27, 2004
the sauce is excellent, but perhaps I over-steamed the tuna? It was kind of dry and tough. I will definitely use the sauce for other vegetable dishes with brown rice. Tip: use low-sodium soy sauce.
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2 users found this review helpful

Nacho Cheese Sauce

Reviewed: Mar. 13, 2004
easy and good. suggestions: add 2 cups of milk instead of 1. sharp chedder and tabasco make this MARVELOUS. I'll be making this again and again. thanks.
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2 users found this review helpful

Cuban Beef Stew

Reviewed: Sep. 3, 2012
The best thing for me about this recipe is that I don't have to think about whether I have the ingredients I need--in my house they are staples. This stew is how I start off the work week--Sunday afternoon lunch/dinner, leftovers Monday, Tuesday, Wednesday...depending on how much I make LOL. Always tastes better the next day. This is the MOTHER of beef stews. Rich, with contrasting flavors, like sweet/salty, earthy/tart. 2 modifications to try: a teaspoon of ground cinnamon along with oregano and cumin, and then a splash of cayenne pepper sauce right before it's done. Serve over white rice, fresh salad and a side of tostones with garlic sauce. Thanks for sharing.
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1 user found this review helpful

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