RPCOOKIE Recipe Reviews (Pg. 1) - Allrecipes.com (1453393)

cook's profile

RPCOOKIE

Reviews

Menus

 
View All Reviews Learn more

Shrimp and Feta Cheese Pasta

Reviewed: Sep. 11, 2006
Wonderful mix of flavors! I did make a few changes, though. I used fresh oregano and basil, doubled the amount of tomato, and added MUCH more white wine than the original recipe called for (I used at least 1/2 cup of the wine as the base for the sauce, as others said it was dry). I also added a little bit of salt to the sauce. Instead of just shrimp, I used a seafood mix of shrimp, scallops, and squid and tossed it all with spinach linguini. Definitely a keeper!
Was this review helpful? [ YES ]
133 users found this review helpful

White Chili with Chicken

Reviewed: Apr. 6, 2007
Unfortunately, this chili is rather lacking in flavor. The only real flavor comes from the cumin, which is unfortunately not one of my favorite spices. Others at the lunch party I took this too liked it a lot, so maybe it is just my dislike of the strong cumin flavor that is the issue. It looks like there are other similar recipes on this website with a greater variety of herbs and spices. Maybe I will try one of those. It is too bad that I didn't like it better, because it is a very healthy dish and easy to make.
Was this review helpful? [ YES ]
37 users found this review helpful

Baked Chicken with Apple Stuffing

Reviewed: Jan. 10, 2007
This is a really good recipe for those of us who love the taste of apples in our stuffing, and I have made it for my holiday dinners for two years now. However, I make it with several changes without which I don't think it would be that good, hence the four stars. First off, instead of using two cups of apple juice, I use one cup of apple juice and one cup of broth. It is still very apple-y with only one cup, so I imagine that it is way too sweet with two (some people may even prefer 1/2 cup of juice and and 1 1/2 cups broth). Next, I use tart Granny Smith apples instead of red delicious. The tartness of the apples is much more suitable for a main dish and works better with the flavors. Lastly, I also add a sauteed onion and some poultry seasoning (sage and thyme) to the stuffing. With these changes, it is an excellent dish! Thanks for the recipe. It was a great starting point for one of my favorite main dishes.
Was this review helpful? [ YES ]
32 users found this review helpful

Lemon Blueberry Drop Scones

Reviewed: Jun. 11, 2007
I just made these scones for a tea party, and they were nothing short of fabulous! This was also a simple and straighforwards recipe. The only change I made was to use a cup of mixed dried fruit instead of blueberries - just my personal preference. Either way, they baked up perfect! They were golden brown and just moist enough to be good enough on their own, but not so much that they lost their "scone-like" quality. The glaze took about 30 seconds to make, and was the prefect finishing touch (a must if you are a lemon lover). I will definitely make these many many MANY times in the future!
Was this review helpful? [ YES ]
26 users found this review helpful

Smoked Salmon Vodka Cream Sauce

Reviewed: Jun. 21, 2007
Made this last night for dinner with my boyfriend and it was fabulous! Very easy and elegant. Served it over farfalle with sauteed asparagus spears on the side. I added two cloves of garlic and a chopped shallot to the sauce and a bit more onion (red) than called for. To make it healthier (and because I do not like very rich sauces on my pasta) I used half-n-half in place of the heavy cream and Smart Balance Light margarine instead of butter. I did not add any additional salt. I was worried that it would be too salty, but after adding the tomatoes (on the advice of other reviewers, added in the last few minutes of making the sauce) and mixing with the pasta, the saltiness was fine. Will definitely make again! Also, I doubled the sauce except for the salmon (chopped up 4 oz, which was a lot) and it ended up being WAY more than just two of us needed. If you are making it for 2-3 people and are eating normal-sized portions, I would not double the sauce.
Was this review helpful? [ YES ]
12 users found this review helpful

Roasted Potato Cauliflower Pasta

Reviewed: Jan. 10, 2007
I have to admit, I never made this recipe with the pasta, as instructed. Instead, I made the potato/cauliflower portion as a vegetable side dish for my last dinner party. I honestly cannot say how good it is with penne, but I can say that the potato/cauliflower portion was an excellent side dish! Everyone at the party raved about it, and it also made yummy leftovers.
Was this review helpful? [ YES ]
12 users found this review helpful

Potato Sausage Stuffing

Reviewed: Dec. 22, 2008
I think this is going to be my usual Thanksgiving Day stuffing recipe from now on. I made the dish "veggie" by using vegetarian style sausage instead of meat sausage (cuts down a lot on saturated fat and calories too!). I use the kind in a roll, and prepare it by chopping the uncooked sausage into bite-sized pieces and then saute until browned. This keeps it from having a sticky, squishy texture. I also added some vegetable broth to keep it moist, seasoned with McCormick brand poultry seasoning, and used soft potato bread cubes. I used red skinned potatoes and kept the skins on, for extra fiber and color. I got compliments on how moist and flavorful it was.
Was this review helpful? [ YES ]
10 users found this review helpful

Vegetarian Four Cheese Lasagna

Reviewed: Oct. 12, 2007
Wow. This was soooo good! I love squash and pumpkin, and am always looking for creative ways to prepare them. I made a few small changes, but for the most part, didn't deviate too much from the recipe. Instead of pumpkin, I used butternut squash, and mashed it slightly after roasting in a bit of butter. Instead of just feta, I used a mix of feta and crumbled goat cheese. I also added (as other reviewers did) a layer of caramelized onions and sliced baby bella mushrooms. I did double the sauce, which I am glad I did because my ricotta mix was a bit dry and I was worried that the no-boil lasagna noodles I used wouldn't soften properly without more liquid. For the sauce, I made a tomato cream sauce, because I felt that it went better with the sweet flavor of the squash. The last slight change I made was to wrap my pesto in lots of paper towels and squeeze the you-know-what out of it, which got rid of all that extra oil (probably why my ricotta mix was a bit dry). The lasagna reheated really well the next day (might have been even better!). Thanks for the recipe.
Was this review helpful? [ YES ]
8 users found this review helpful

Sausage Mushroom Quiche

Reviewed: Oct. 25, 2006
A very good recipe, but I did make a few changes. First off, if you only plan on baking one quiche, cut all of the ingredients in half! I also added a mix of chopped fresh parsley and fresh basil to mine, and put it in a mashed potato crust. I kept the eggs at 3, just because I wanted it to be more "eggy" and I also doubled the cheese, for which I used Swiss. Finally, I used pan-fried veggie sausage (GimmeLean brand) instead of pork sausage and milk topped off with a little half and half. This cuts down on the fat and cholesterol content.
Was this review helpful? [ YES ]
7 users found this review helpful

Ginger Crab Cakes

Reviewed: Aug. 10, 2007
Pretty darn good, but I made some changes. I cut down on the crumbs and mayo, because I am from Maryland and we don't like too much filler in our crab cakes. I also used only one egg, and that seemed to work fine. The only addition I made was to add a clove of garlic. Overall, I would say this is pretty good and easy. Next time I will either use pre-crushed ginger to avoid biting into bits of it, or just leave the ginger out altogether. I love ginger, but I don't think it was quite what I wanted in a crab cake. Also, I will add extra sauce next time (I used Pickapeppa sauce) to give it more flavor and kick.
Was this review helpful? [ YES ]
6 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Oct. 17, 2006
I made this coffee cake this weekend, and it was amazing! Tasty and spectacular looking! The only changes I made were to add 1/2 teaspoon orange oil, the zest from one orange, and orange flavored yogurt instead of sour cream to the batter. That was just because I really like the combo of orange and cranberry. I also added walnuts instead of pecans and used a well-greased 9" cake pan (non-springform). No issues with burning or anything like that, but the sugar did drip, and I forgot to put a cookie sheet under the pan. Don't forget the cookie sheet!
Was this review helpful? [ YES ]
6 users found this review helpful

Mock Chopped Liver

Reviewed: Jan. 10, 2007
This recipe made for an easy and elegant appetizer at my last dinner party, and tasted so good with multi-grain crackers! The recipe, as written, made much more than what I really needed for an appetizer, but that was okay because the leftovers make an excellent vegetarian sandwich spread!
Was this review helpful? [ YES ]
5 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Nov. 10, 2005
YUM! YUM! YUM! I looooved these potatoes! I did microwave my quartered taters first (under a wet paper towel) for a few minutes, just to make sure that they cooked all the way through in the oven without getting dry. One issue I always have with roasted potatoes is the dryness, but these were perfect. These would also be great made with turnip greens instead of spinach. Thanks!
Was this review helpful? [ YES ]
5 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 2, 2007
Made these for Christmas and they were fantastic! Very soft and chewy, and perfectly spiced. I rolled them in red and green colored sugar to give them a festive touch. VERY GOOD COOKIES!!!
Was this review helpful? [ YES ]
4 users found this review helpful

Pineapple Upside-Down Cake V

Reviewed: Dec. 31, 2003
This recipe is awesome! I have never ever made a PUD cake before, and it turned out perfectly. Don't be afraid of making it double-stacked, either. It really isn't too difficult, and it looks absolutely stunning! A few tips: Make sure that the pans are well buttered, to only use a butter recipe yellow cake mix, and to only use 9 inch round cake pans (otherwise the pineapple slices don't fit right). I also added a bit of cream to get rid of the cake mix taste. Since I was making this for a Christmas party, I omitted the coconut (too summery), and instead added chopped pecans in the spaces between the pineapple slices. Lastly, If you don't have enough juice leftover, just top off what you have with plain, old, unsweetened pineapple juice. Oh yeah. One last thing ... I also added rum flavored extract to the cake mix.
Was this review helpful? [ YES ]
4 users found this review helpful

Mango Cardamom Bread Pudding

Reviewed: Jun. 19, 2008
I made this for a family gathering, and everyone loved it! Of course, my parents are Indian, so they like anything with mango and cardamom in it. :-) I really do suggest using cardamom and not substituting another spice. The flavor meshes with fresh mango unlike anything else out there. This recipe was also easy, which is always a plus when cooking for a crowd.
Was this review helpful? [ YES ]
3 users found this review helpful

Fresh Peach Sauce

Reviewed: Jul. 30, 2007
A good sauce to serve with Belgian waffles and whipped cream! I used white grape juice instead of the water and sugar mixture, and added just a touch of Splenda to sweeten it up a tad bit more. I also added fresh mango. My peaches were not very ripe, so I cooked them a long time to soften them up. I think ripe peaches are the better way to go. Thanks for the recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Beef Stroganoff III

Reviewed: Mar. 24, 2009
Very simple and very tasty! I added fresh sliced mushrooms instead of canned, and just added them a few minutes earlier. If you use lowfat sour cream and a good trans-fat free margarine, such as Smart Balance(TM), it still tastes rich and creamy, but has a lot less fat. You can also easily make this veggie (use vegetable bouillon and your favorite fake beef product). I don't eat beef, so this is what I did. The only other change I made was to add Dijon mustard (Grey Poupon) instead of regular. Yum!
Was this review helpful? [ YES ]
2 users found this review helpful

Roquefort Pear Salad

Reviewed: Aug. 25, 2008
My boyfriend made this for a nice dinner with friends, and it was probably the most fabulous salad I have ever tasted! Everyone at the table agreed, and the word has spread about what a great salad this is (he has already had a request to make it next weekend). The flavors meld together perfectly, and if there was ever a salad that could be described as "melting in your mouth," this is it! We made no changes to the original recipe, other than to use Salem bleu cheese, because we couldn't find Roquefort. We used Bosc pears and spicy brown mustard for the dressing.
Was this review helpful? [ YES ]
2 users found this review helpful

Fish Fillets Italiano

Reviewed: Feb. 25, 2007
This was super easy to make and oh so good. I did make a few changes, as suggested by earlier reviewers. I added some Italian seasoning blend, a little extra white wine, and then I cooked the sauce down quite a bit (simmered for at least half an hour). I also used swordfish steaks, which, of course, required some extra cooking time, but came out really moist as the sauce was simmering on medium-low heat. The flavor of the swordfish complemented the sauce nicely. I sprinkled capers on top and served it up with creamy polenta and Tuscan veggies. Very tasty!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States