APCOOKING Recipe Reviews (Pg. 1) - Allrecipes.com (1458875)

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Roasted Asparagus and Garlic

Reviewed: Mar. 30, 2004
Okay. Asparagus cooked much faster than garlic, so cloves weren't really edible. I threw all in one package and replaced white wine with red.
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Alfredo Sauce

Reviewed: Oct. 19, 2004
Oh my goodness! Today I made this for the third time, and realized that all along I have misread the ingredients, and have used Ricotta cheese instead of Romano! So, clearly, this recipe also works with that substitution. I have also skipped the egg yolk once, and that was fine. Not as rich, but still good. DEFINITELY needs a big injection of garlic -- I added four cloves, but could use more even. Very good recipe, and very, very easy.
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1 user found this review helpful

Baked Vegetables II

Reviewed: Oct. 30, 2004
Good recipe. I have used broccoli, carrots, yellow and red pepper, zucchini and instead of walnuts, pistacchios or cashews. The nut flavour is a really nice touch. Not the world's most exciting vegetable bake, but really reliable and good. Nice that it is so flexible with ingredients. It's very good with the addition of goat's cheese melted within.
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4 users found this review helpful

Mexican Casserole

Reviewed: Oct. 30, 2004
AWESOME!! So much better than I ever expected! The inner tortillas stay soft, while the outer one crisps a little. I added garlic to the onion, and sauted both onion and garlic first before adding the beans, which I think is a good idea. I also added fresh cilantro to one layer inside and to the top, which looked great. My husband said "This is the best meal you've made." I have also made it for dinner parties, and someone always asks for the recipe. We will definitely make the Mexican Casserole again and again.
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40 users found this review helpful

Lentil Soup

Reviewed: Oct. 31, 2004
Good soup -- but be prepared to inject some creative kick! I added a lot more balsamic vinegar and then when served, parmesan cheese on my husband's bowl, and sour cream in mine. We preferred his, but mine was good too. The addition of potatoes was a good idea. I blended half of of the soup and then added that back to the original, which resulted in a very nice texture; I will do this every time. Leftovers, of which there were TONS, was not as good over pasta as expected, but reheated as soup was great.
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1 user found this review helpful

Roasted Veggies with Couscous

Reviewed: Nov. 1, 2004
Good, easy, but needs a kick. I marinated the veggies in olive oil and balsamic vinegar for a short while before grilling. Then, the left over oil mixture from the marinade I added to the cooked couscous, which stepped it up a bit, along with some pepper. The dish looks nice with the veggies laid out on top, but still there was something missing. Serving with mango chutney was the answer, and then the meal felt complete and satisfying.
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10 users found this review helpful

Pasta Con Broccoli

Reviewed: Nov. 6, 2004
Quick & good. More veggies should be added, some peppers, and/or asparagus, for instance. I make this now and then because it's so easy and for the work it takes, very good. On other recommendations, I increase tomato sauce & broccoli, which was a very good idea. I have also used half & half rather than whipping cream, and it works just fine.
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15 users found this review helpful

Baked Sweet Potato Sticks

Reviewed: Nov. 6, 2004
Not as crispy as I expected. I cooked these exactly as outlined, and they were good, but soggy, even when cooled. I expected "chips" sort of. But good, useful recipe, and the suggestions for using a variety of spices is exciting, and something I will try next time.
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Spaghetti Squash I

Reviewed: Nov. 7, 2004
A satisfying and surprisingly delicious meal! I sometimes add spinach for the extra iron, and almost always add chick peas into this dish for the added protien (and taste!). I have at times used (a lot of) parmesan when I had no feta, and this works. The recipe definitely requires longer cooking of the squash -- I give it an hour. There are usually lots of left overs, as there are only two of us, so I usually I bake them in a casserole dish, and cover the top with grated mixed cheeses. Leftovers can also be added to whole grain pasta & a simple (ie: jarred) tomato sauce.
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15 users found this review helpful

Peanut Butter and Banana Smoothie

Reviewed: Nov. 9, 2004
Awesome! Can't believe I didn't think of it myself. It seems so simple, and is really, really good. Add 3 ice cubes to the blender to make it cool. I don't use the honey, as I find that too sweet.
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31 users found this review helpful

Carrot Rice

Reviewed: Nov. 11, 2004
Great rice recipe! I do reserve 5 stars for recipes that blow my socks off (See Mexican Casserole!) but this one is a very strong 4 stars in my eyes. I used about one tsp of dried ground ginger because it's all I had, and it was fine. This is a very good recipe and I will make it a lot. This time I served it alongside steamed broccoli & red peppers with tofu in Hoisin sauce.
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4 users found this review helpful

Absolutely Perfect Palak Paneer

Reviewed: Nov. 11, 2004
This is a great way to use up spinach, and is a really, really good tasting dish! I don't quite understand how the ricotta is supposed to be fried -- mine just went more and more dry over the time in the pan, so eventually I gave up on that and now just add the blended spinach mixture to the "heated" ricotta. I did try once substituting yogurt for the sour cream, as some people suggested, but find that it really takes away from the creamy texture and the delicious flavour, so I won't do that again. Also, I sometimes add small, fried cubes of tofu to the ricotta before adding everything together again. The strength in this recipe is that it uses things I find in my fridge all the time, and it's a fantastic and yummy way to get iron and vitamin C! Good served with Carrot Rice (from this site). Thanks!
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2 users found this review helpful

Cholay (Curried Chickpeas)

Reviewed: Nov. 30, 2004
DELICIOUS & nutritious dinner time favourite! Not too complicated, and excellent flavour. I served it this time with plain couscous and "Absolutely Perfect Palak Paneer" from this site. Even better the next day, served alone with whole wheat pita! BIG hit with both my husband & I, and will become a regular for us vegetarians. One comment -- it's pretty salty, so no need to add salt to taste.
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7 users found this review helpful

Twice Baked Sweet Potatoes

Reviewed: Dec. 6, 2004
Wow! What a surprise! Really rich and filling -- and really tasty. I have two suggestions. 1) Cut back on the brown sugar a little bit. As is, it's a bit too much like dessert to compliment other menu items. 2) IMPORTANT: When scooping out the flesh from the skins, leave a little bit of the potatoe flesh there to retain the shape of the skin. I found that tracing with the spoon an oval shape of the flesh to be removed was an easy way to do this. Then I just scooped out what I'd traced out. Regarding foil or no foil, I've tried both. I think using foil is a bit better, as the skins don't risk burning at all. I do not use oil in either case. Great and surprising recipe! Walnuts are a great addition.
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143 users found this review helpful

Garlic Green Beans

Reviewed: Dec. 6, 2004
Yippee! Great recipe! I used fresh beans, about one pound, and blanched them for about 5 minutes first in a little bit of water. I would make this next time with a little less cheese, but overall, it's a delicious way to make green beans. Will become a staple for us. YUM!
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0 users found this review helpful

Oriental Green Bean Salad

Reviewed: Dec. 10, 2004
This is good! A nice change and an interesting way to use green beans. Because of what I had on hand, I made some alterations -- ground instead of fresh ginger; pinch 'a cayenne instead of red chile pepper; and omitted the oyster sauce. Still a good side dish, and I will make again. Thanks.
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19 users found this review helpful

Macaroni and Cheese V

Reviewed: Dec. 12, 2004
It's okay. I didn't have the problem of the dryness that other reviewers discussed, which I think I overcame by adding about 3/4 cup of cottage cheese to the cheese mixture. I understand the comments about blandness -- I combatted this with the leftovers by adding more salt, and bits of artichoke hearts. Sun-dried tomatoes would also be good. Might make again, but will probably seek another recipe.
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0 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Dec. 14, 2004
Really great! I make bean burritos all the time -- the change with this recipe is the addition of sweet potatoes. What a great idea! I did use canned refried beans instead of mashing my own, and added cilantro to the top of the folded burrito, along with a sprinkling of cheese. Sour cream & salsa a must. Excellent recipe.
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2 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Dec. 15, 2004
Soooo good! I kept picking at the leftovers until they were completely gone! To reduce the fat, I made two significant alterations (and the recipe was still awesome). #1 - completely skipped adding the white sugar to the potatoes. They were sweet enough without, and I can't see it's required. #2 - instead of heavy cream, I used half-and-half (same amount). Didn't seem to make any difference, and I'm pleased that I made this change. Topping is great, and I'll definitely make again.
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8 users found this review helpful

Broccoli With Lemon Almond Butter

Reviewed: Dec. 15, 2004
Great way to do broccoli! I toasted the almonds first, which was a really important suggestion. And as for amount of lemon to use (other reviewers thought it was too lemony) I used 1/3 of a lemon, and it was just right. Will keep this recipe handy. Thanks!
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0 users found this review helpful

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