COOLSHOES Recipe Reviews (Pg. 1) - Allrecipes.com (1443838)

Tofu and Veggies in Peanut Sauce

Reviewed: May 8, 2012

This has become a staple in our house. Like others, we like the tofu better if pan-fried first -- we let it fry while chopping up the veggies. The recipe is very flexible for any veggies you want -- my preference is broccoli, onion, bamboo shoots and mushrooms. I also add some spicy chili paste to the sauce, which adds a bit more texture than just cayenne. Super yummy!

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3 users found this review helpful

Alicia's Aloo Gobi

Reviewed: Dec. 20, 2011

I did not care for this.

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1 user found this review helpful

Mushroom Orzo

Reviewed: Dec. 20, 2011

I've made this twice and it is very good! First time I made it as presented, and it was a little too buttery and Parmesan-overpowering for us. I cut the butter by almost half, and only put in a sprinkle of Parmesan the second time, but put grated Parm on the table for guests to add as desired. Some added none, others a ton, so it seems that's one way to allow people to adapt to their own tastes with this dish. I would readily make again!

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2 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Mar. 1, 2006

I have made this recipe multiple times and it always gets rave reviews. My boyfriend even requested this as his birthday cake! I don't have a double boiler, but I used a saucepan over low heat to melt the butter and chocolate. My favorite, very slight variation is to bake as 10-12 cupcakes (no alteration to ingredients) -- it makes perfect single portions. Excellent when topped with a small scoop of mocha almond fudge or coffee ice cream (not so much as to overshadow the cake itself). Amazing for being so simple to make. Thanks so much!

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64 users found this review helpful

Soft Garlic Parmesan Breadsticks

Reviewed: Mar. 1, 2006

Absolutely great recipe! I followed the recipe as stated, except I didn't have any Italian seasoning, so like another user I added a few shakes of garlic powder, oregano and basil. I mixed the dough in my breadmaker, then got sidetracked and ended up letting the dough rise for about 1.5 hours. Instead of shaping like a rectangle, I rolled into thick ropes and let rise again. They really do expand a lot, and I think allowing time to rise is critical to getting the right texture in this recipe. I didn't measure the parmesan topping but instead just sprinkled it from the can until they looked to my taste. I baked for 20 minutes (didn't broil, as they didn't appear to need it) and they came out perfectly -- soft, flavorful, yummy, way better than I ever expected. Thanks so much for the recipe!

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11 users found this review helpful

Parmesan Broccoli Balls

Reviewed: Feb. 25, 2006

Very good recipe! Since broccoli is among my favorite foods, I was hoping they would have more of a broccoli flavor (I know I'm probably in the minority there!). I can definitely see how non-broccoli lovers would still enjoy this dish -- the more finely chopped the broccoli, the less you can tell it's even in there. For that reason I'll probably use bigger pieces next time -- I can only imagine how good this would be with fresh broccoli. I did cut back on the butter to 1/2 cup to keep down the fat and calories, and added some minced garlic which blended nicely with the other flavors. I think they'd be even better with a greater amount of parmesan. Thanks for this crowd-pleasing, easy-to-make recipe!

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1 user found this review helpful

Grandma's Gnocchi

Reviewed: Oct. 21, 2005

I followed the recipe completely and it seemed to make a nice dough -- until I put the gnocchi into boiling water. Seemed to be fine at first, and then just melted. I took out at the 3-minute mark and ended up with a bizarre cream-of-potato mixture with the texture of oatmeal. Maybe it would help to measure the potatoes by weight rather than number.

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3 users found this review helpful

Portobello Mushroom Pasta

Reviewed: Jun. 19, 2005

I prepared as the recipe stated but also added a little onion for texture/flavor. I wasn't very impressed by the warm dish, but I did thoroughly enjoy it as a next-day chilled pasta salad after generously adding grated fat-free parmesan. As a main dish, it just didn't seem flavorful or saucy enough, though I did like that it consisted of healthy ingredients.

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1 user found this review helpful

Dinah's Stuffed Mushrooms

Reviewed: Jun. 14, 2005

It ended up being YUMMY, but with a few alterations. I actually hadn't read the other reviews before making the recipe, but as I was preparing it based on the directions, I had to double check twice to see if the amount of butter was right -- I thought maybe it meant tablespoons, not cups! I adjusted and used a bit less than half of what was stated, just until the crumbs were saturated, and using LIGHT (1/3 less fat) butter, but still probably could have used less to make it less salty and greasy. We're also not big clam fans, so I used fresh diced baby shrimp instead. Still, YUMMY as all heck, and no ingredient dominated the flavor. With some minor changes, thanks to this recipe I will never order stuffed shrooms in a restaurant again -- they're better at home! Thanks Dinah!

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1 user found this review helpful

Baked Salmon II

Reviewed: Sep. 21, 2004

WOW! I usually don't have the patience for marinades, but this one is so simple and delicious it's well worth the effort. Also very easy to season to taste -- I used about half the olive oil and double the garlic and it turned out fabulous. Will definitely make again, and can't wait to impress guests with this recipe!

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0 users found this review helpful

Salsa Chicken

Reviewed: Jan. 9, 2004

WOW! It doesn't get much easier than this! I used the recipe with chili powder rather than taco seasoning just because it was handy; if you pour on some extra salsa and cheese it's delicious with chips or over Mexican rice. Yum!

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1 user found this review helpful