Purrl Gurrl Recipe Reviews (Pg. 1) - Allrecipes.com (14296915)

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Emily's Famous Sloppy Joes

Reviewed: Feb. 3, 2013
It's tastes like sloppy Joes when the cumin is left out. Since we don't like excessively sweet food, I cut the brown sugar and added a bit more vinegar for some tang.
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Pizza Casserole

Reviewed: Feb. 6, 2013
I make this using mild Italian sausage instead of unseasoned ground beef. As it is, it's a good recipe if you have little ones to feed. If you're feeding an older crowd, try using the sausage because it adds some much needed flavor. Since our favorite pizza is topped with just sausage and mushrooms, I sometimes use mushrooms instead of pepperoni. That works well, too.
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Slow-Cooker Pepper Steak

Reviewed: Feb. 16, 2013
Much too heavy on the salt. I think the soy sauce is the culprit. That stuff is a sodium bomb and it can take over any recipe where it's an ingredient. I've made almost this same recipe for years on the stove top. The only difference between the two recipes is that the one I use (copied from a 1960s magazine at the library) calls for 2 teaspoons of Worcestershire rather than 3 tablespoons of soy sauce. I tried making the recipe with soy sauce in the amount called for here, and got nothing but complaints about the salt. Anyway, you could try substituting 2 teaspoons of Worcester for the soy sauce if you find this version too salty. If if then turns out not salty enough for your taste, more Worcestershire, soy sauce, or salt can be added at the table.
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Vegan Lasagna I

Reviewed: Feb. 17, 2013
Good base recipe. Substitute canned crushed tomatoes for the stewed to get a thicker, richer tomato taste. I use San Marzano when I can get them. Add a pinch or two of dried oregano to the sauce while simmering so the sauce tastes more "Italian". I always add a small pinch of red pepper flakes to tomato sauce to give it some zing, but not enough for serious heat. Thoroughly mix a pinch of salt, pepper, and ground nutmeg into the spinach before layering. I don't use firm tofu for recipes like this. Firm tofu is much better for a stir fry or saute. I would use soft tofu (I've used it on pizza) and I would probably bump up the seasonings added to the tofu just a touch for more flavor. Taste everything as you're making this. If something seems too bland add more herbs and seasonings to taste. The biggest problem with vegan food (and the reason non-vegans often refuse to eat it) is that it's always under-seasoned. Herbs and spices are vegan. Use them with a free hand. Just watch out for the salt.
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Rich Pasta for the Poor Kitchen

Reviewed: Feb. 24, 2013
A version of this was a staple at our house growing up. Mom made it for us when she was cooking something that Dad liked but us kids wouldn't eat. She just tossed cooked spaghetti in melted butter and added grated Parmesan to taste in our bowls for each of us. We loved it. I think it was easier for her to make this specially for us than argue all through dinner trying to get us to eat what she cooked for Dad. This is a bit more sophisticated with the garlic and cayenne. But leave those out (salt and black pepper are optional), and add as little or as much cheese as the kids want. I still make this for myself when I'm dining alone. These ingredients are always on hand at our house.
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Manicotti Italian Casserole

Reviewed: Mar. 2, 2013
A quick and easy Italian-style casserole to feed a crowd in a hurry. It makes a massive amount. Unless you're feeding 8 big, hungry men, it could easily feed 12 when served with a salad and garlic bread or breadsticks.
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Special Italian Easter Pizza

Reviewed: Mar. 13, 2013
Other than using prosciuto instead of deli ham, Genoa salami, and shaping it free form on a baking sheet, this is an old family recipe that's made only for Easter and Christmas. We look forward to it every year on these holidays. It becomes breakfast or lunch or dinner or a snack. We always eat it cooled to room temperature and sometimes cold from the fridge. Yes, it's a gut bomb, so cut it into small pieces to serve.
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Mexican Casserole

Reviewed: Mar. 19, 2013
I use the same ingredients, but make refried bean enchiladas from them. I always taste the beans before assembling to be sure they're well seasoned. If not, I add some chili powder, cumin, and cayenne to taste or whatever else they seem to need to give the beans more flavor, then serve with sour cream and diced avocado, tomato, and sliced green onions. Bland, poorly seasoned vegan or vegetarian dishes are always rejected at our house, so when I do veggie the herbs, spices, and condiments are always bumped up.
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Putzwutz

Reviewed: Mar. 27, 2013
My mom made a version of this, too. She used all beef instead of beef and sausage, chopped tomatoes instead of tomato sauce, the canned corn that has green and red peppers, and American cheese instead of processed cheese food. She made it a lot because it was easy and we liked it. I haven't thought about this in years.
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Borboletas

Reviewed: Apr. 4, 2013
It's pasta salad. Been making this for years and just changing up the cheese - sometimes mozzarella, sometimes provolone, sometimes Parmesan, sometimes feta, etc. I also add a little minced red onion or finely sliced green onion. Start with this recipe and add what you like - sliced olives, finely diced pepperoni, toasted pine nuts, etc. It's really not all that good when it's warm. It tastes best at room temperature. You can adjust the amount of dressing to taste. In fact, dress the pasta warm then taste it after it cools. You might find it needs more dressing.
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Cuban Ropa Vieja

Reviewed: Apr. 11, 2013
Haven't tried yet, but have a chuck roast in the freezer begging for this recipe. Just a note --- whenever I use a meat recipe such as this where no salt and pepper are listed among the ingredients, I always generously salt and pepper the meat before before cooking it or adding it to the slow cooker. The dish usually turns out just right.
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Italian-Canadian Meat Pie

Reviewed: Apr. 13, 2013
Replaced the pork, fennel, crushed red pepper, and salt with 1-1/2 lbs. hot Italian sausage removed from the casings because the pork mixture in the recipe is really just loose Italian sausage. If you don't like peppery heat, you could use mild Italian sausage instead. Didn't have Asiago, so I used Parmesan. Reminded me very much of something my Mom made all the time when we were kids, only she made it into calzones instead of a pie.
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Easy Mashed Potato and Roasted Vegetable Enchiladas

Reviewed: Apr. 18, 2013
Sound delicious and I plan to make them for dinner next week. However, I will substitute sauteed red and green peppers, onions, and mushrooms for the other vegetables. These veggies are less bother to cook and make this dish more like mashed potato fajitas, and I love fajitas. I might even put fajita seasoning on the sauteed veggies. Thanks for posting this great meal inspiration.
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Absolutely Perfect Palak Paneer

Reviewed: May 17, 2013
This is the hardest Indian dish to get right, in my opinion. Maybe one just needs to have learned it from an Indian mother. I've tried at least a half dozen recipes for this (one from a highly regarded Indian cookbook author) and they were all big disappointments. This recipe was, too. With some ethnic dishes, I think you either have it in your DNA to make it taste right or you don't. If you love this dish when it's served in a fine Indian restaurant, have it there.
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My Mom's Swiss Steak

Reviewed: Jul. 10, 2013
Since canned diced tomatoes have no flavor, IMO, I replaced them with two cups crushed San Marzano tomatoes. I also omitted the oregano since I didn't want an "Italian" taste (that's not traditional for Swiss Steak). I added about a tablespoon of Worcestershire to the sauce while it cooked instead. Had no celery on hand so I seasoned the steaks well with celery salt and black pepper before browning them, as well as adding a bit of salt and pepper to taste while this cooked. Turned out very good.
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The Perfect Basic Burger

Reviewed: Jul. 20, 2013
This is how my mom made burgers 40 years ago, long before the advent of tossing in exotic (and sometimes disgusting) international ingredients with the ground meat. It's the way I make burgers. The burger is meant to be a blank slate and all the rest of the weird, trendy stuff people eat now is reserved for topping it. I have a refrigerator full of condiments and cheeses family and friends can choose from for burger toppings (you'd be surprised at the wide, eclectic selection and varying heat levels), but none of these will ever be mixed in with the burger meat itself. Obviously this must work because I haven't gotten any complaints yet, and I've been making burgers this way since high school.
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Turkey and Quinoa Meatloaf

Reviewed: Aug. 27, 2013
Sugar-free, this is a good turkey meatloaf recipe.
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