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

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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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2 users 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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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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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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2 users 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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5 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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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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13 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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78 users 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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3 users found this review helpful

Alicia's Aloo Gobi

Reviewed: Dec. 20, 2011
I did not care for this.
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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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5 users found this review helpful

Baked Scallops

Reviewed: Mar. 14, 2013
This wasn't bad, but I had higher expectations based on the reviews. I made the recipe as shown, but it seemed to have WAY too much breading (even after tossing to coat all sides with the butter), so I only used about 75% of the bread crumb mixture. After 20 minutes, the scallops were perfectly done, but the breading was still soggy. Maybe it's my oven. I will try again, but either in the broiler or with a higher temperature setting, and definitely less breading.
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7 users found this review helpful

Crispy Vegetable Pakoras

Reviewed: Jul. 24, 2013
I've made this recipe a half-dozen times in different ways, and there doesn't seem to be a way to go wrong! My favorite combo is do do a mix of chopped spinach with finely diced potato, cauliflower and onion (thawed frozen veggies work just fine too). Add more chili powder or a bit of cayenne if you're in the mood for something spicier, but the base recipe itself is solid. The hardest part is probably waiting to make sure the pakoras stay in the pan long enough to get super crispy, because they're so good that no one wants to wait to eat more!
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Baked Shrimp Scampi

Reviewed: Aug. 7, 2013
I've made scampi dozens of times on the stovetop with butter, wine and garlic, but the cayenne and bread crumbs added taste and texture that made the whole dish pop. YUM!
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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Apr. 7, 2014
Wow. Just wow. I've been on a kick of trying recipes I never thought I would be able to do right, and this turned out incredible. I downsized the filling to cabbage, bean sprouts, and carrot (all I had in the house), cooked and in oil and soy sauce and fried as directed. Watch the video for making this recipe on the site -- it will INFINITELY make rolling your egg rolls (and possibly other dishes) much easier. My local restaurants charge $6-7 for an order of 4 egg rolls ... never again will I pay that, as this recipe was just as good or better, and at a fraction of the cost. My boyfriend and I intended to make it as an appetizer, and we just put away the entree and ate this as our whole meal. Can't wait to try it with other variations, next time with the mushrooms and green onions in the original recipe! Thanks Mendy!
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