MEIOUSEI Recipe Reviews (Pg. 1) - Allrecipes.com (1465608)

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Easy Portobello Mushroom Saute

Reviewed: Oct. 15, 2007
I used shallots instead of onion. Like others, I used fresh garlic instead of garlic olive oil, and used shredded cheddar as a poor girl's substitute for asiago. (Hey, I can take risks when I'm cooking for myself!) It was pretty good!
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13 users found this review helpful

Cheese Lovers' Lasagna

Reviewed: Sep. 27, 2007
This was yummy, ooey, and gooey. I made a couple of modifications: I used ricotta, not cottage cheese, and just dumped a few dollops here and there. I left out the American cheese entirely... it's already such a cheesy dish that you won't even miss it. I sprinkled some bottled parm on the top, which fine as a substitute for the fresh. I didn't use meat-flavored sauce, but I threw in some soy crumbled beef substitute to make it a vegetarian dish without seeming like a vegetarian dish! Also, the composition turned out better in the metal baking pan I used than in the ceramic casserole dish. Not sure why, but it was less watery in the metal pan.
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12 users found this review helpful

Apple Sheet Cake

Reviewed: Dec. 11, 2003
I was looking for a recipe to get rid of a whole bunch of extra apples I had, so I tried this one out. I used a 4" x 3 1/2" x 4 3/8 depth bread pan instead of the recommended 10 x 15 inch pan. (I'm in Germany, so I had to improvise.) I also added about 1/2 tsp. of nutmeg to the filling. I also used butter instead of shortening, which made the cake taste nice and buttery. It turned out great! It tasted like an applely cinnamon roll. It's best eaten warm, by the way.
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10 users found this review helpful

Best Ever Party Appetizer

Reviewed: Nov. 20, 2006
This was WONDERFUL. It was a great hit at the wine and appetizer party I brought it to, and a lot of people asked me for the recipe. I only needed about 2.5 baguettes, sliced about 1" thick, to go with this topping. I also cut the cheese with dental floss as per a previous suggestion, which worked well. I also gently tossed everything together so that the flavors could mix better in the casserole dish I used to serve it. Thanks, will make again!
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8 users found this review helpful

Pumpkin, Sweet Potato, and Leek Soup

Reviewed: Oct. 26, 2009
I followed one reviewer's advice and seeded and boiled the pumpkin in three large pieces to make removal of the rind easier. I used veggie bouillon to make stock because I was out of chicken stock. Omitted the celery and cloves, and did not add any cream (and didn't substitute anything for the cream either). Used half a large can of sweet potatoes, and only 1 leek (as I only had one on hand). I pureed the soup in small batches in a blender because I don't have an immersion blender, and topped the soup with a sprinkle of cinnamon and nutmeg. This was a really tasty, thick puree of a soup. The flavors are hearty and refreshing, and go well together. This was really healthy and filling, and I really think you can skip the cream and be okay.
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6 users found this review helpful

Sausage and Rice Stuffed Peppers

Reviewed: Jan. 23, 2010
Yummy! I read some of the other reviews and modified the original recipe. I did NOT boil the peppers at all, just used the raw halves - I used yellow and orange bell peppers. I used most of a jar of marinara spaghetti sauce instead of the tomato soup. I just used the leftover half of a large onion I had sitting around. Also, I added 2 cups of white rice with the liquid after browning the meat and onion, brought it to a boil, and simmered for half an hour, which worked fine (the rice was just a tiny bit on the crunchy side though, so maybe I should have let it sit a little longer). I simmered for half an hour, then stuffed the peppers. Also, I didn't add extra cheese on top of the peppers at the end; the stuffing was already so cheesy that I didn't think it needed it.
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5 users found this review helpful

Curried Turkey

Reviewed: Nov. 17, 2006
It was pretty good, but a little on the bland side. Maybe I'll use more curry next time, or possibly experiment with coconut milk. It was a good way to use up my extra turkey and apples, though! Thanks!
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4 users found this review helpful

Tomatillo Salsa Verde

Reviewed: Oct. 4, 2009
Yum! I followed one reviewer's advice and put all of the ingredients in a blender before simmering for 15 minutes. Way easier than trying to blend hot ingredients! This is very tasty with corn tortilla chips.
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3 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Sep. 8, 2009
Yummy! More of a cake than a bread - very moist and rich. I did the half applesauce, half oil thing, and added about 3 TBSP of cocoa powder to the dry ingredients. I baked all the batter in one 9x13 pan, as my bread pan was occupied. Since the batter is spread thinner, it doesn't take as long to bake through - I took it out after about 45 minutes. Use a toothpick to check for done-ness.
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3 users found this review helpful

Honey Baked Chicken II

Reviewed: May 26, 2008
This was really, really good; it was easy and kept the chicken moist and flavorful. The only thing that cost a star is that it really didn't need an entire half cup of butter - the sauce eventually had a very oily buttery layer sitting on top of it. I used boneless, skinless breasts, covered the pan with foil, and baked at 350F for about 45 minutes, turning at about 40 minutes and basting occasionally (they were in a pretty small, deep dish). Baked uncovered at 350F for the last half hour or so. Served over rice, and used the pan drippings as a sauce for the rice. Very tasty! Will probably experiment with more spices in the future, too.
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3 users found this review helpful

Garlic Red Potatoes

Reviewed: Dec. 18, 2009
Tragically, I did not read the other reviews before making these, and only realized when dinner was about to be served that the cooking time in the instructions is WAY off. These take more like an hour to cook through, and my potatoes were quartered and then some. I will take the time into account next time. Cooking time aside, this is a really good recipe! The second time I made it, I accidentally added a little too much lemon juice (from a bottle, since I had no lemon fruit). It was very lemony, but still tangy and tasty. So it's pretty forgiving, but I advise that you go a little lighter on the lemon juice end of things!
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2 users found this review helpful

Banh Mi

Reviewed: Oct. 20, 2009
This was very easy and tasty! It reminded me a little bit of cole slaw, even though I love this and dislike slaw. I bought daikon at the farmer's market for the first time this week, and this was a great way to use it! I mixed a bit of sriracha hot sauce, a little garlic powder, and some dried cilantro in with the mayo. I don't care for cucumbers and didn't have any, so I skipped those. Unfortunately, the bread I used was not that great - my local grocery store's baguettes are somewhat unfortunate. I'll try and find a better bread for the next time, because it makes a huge difference! A word of caution: Be very careful when toasting the bread - mine was too close to the broiler and smoked up my kitchen in under a minute! Oops!
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2 users found this review helpful

Baked Kale Chips

Reviewed: Nov. 30, 2009
Yummy! I used frilly red kale from the farmers market, and cut the entire stem out of the leaf. I didn't bake as long as suggested - I checked on these a couple of minutes before the suggested time, and they were done. The consistency is kind of chip-like, and the flavor is interesting. It makes a nice salty TV snack!
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1 user found this review helpful

Potato Leek Soup III

Reviewed: Oct. 15, 2009
Yum! I diced red potatoes with the skin on, like another reviewer, and halved the butter as others suggested. I also used half and half instead of heavy cream. I also added cooked chopped turkey bacon while the soup was simmering, which certainly didn't hurt the soup (but had more to do with me getting rid of a bunch of turkey bacon). I stirred in celery salt, garlic powder, and a small drizzle of Sriracha hot chili sauce. So while this isn't exactly low-calorie soup, it wasn't quite as high-fat as the original recipe would have made it! Very comforting on a cold October night.
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1 user found this review helpful

Spinach Quiche

Reviewed: Sep. 21, 2009
Yum! My version deviated a lot from the original recipe. I had no frozen spinach so I used fresh raw spinach, which I wilted. I used up some mushrooms by chopping them up and throwing them in. I also cooked some turkey bacon and chopped that up to add. I used low-fat ricotta (15 oz) instead of cottage cheese. I only had about 1 cup of shredded cheddar, but took a risk and just went with that. It was fine! Maybe I would have missed the extra cheese had I made this with the full amount before, but it was still pretty tasty. Instead of buying croutons, I put a slice of sourdough rye in the food processor and made bread crumbs, mixed with a little parmesan cheese and italian herbs, and used that to top. This was super easy, adaptable, filling, and easy to heat up leftovers. Thanks for the recipe! I will try this with garlic and other vegetables in the future.
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1 user found this review helpful

Fast and Delicious Black Bean Soup

Reviewed: Sep. 13, 2009
This is very tasty! I was out of fresh garlic and substituted some powdered once the liquids were added, which worked. I also used a red bell pepper instead of green and used two carrots. I bought one can of whole black beans and one can of re-fried black beans, so I didn't have to do the blender part. It makes the soup even faster to make, plus less to clean! I don't think any salt had to be added; the chicken broth was salty enough. But that's my preference. It keeps well, and the leftovers taste even better.
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Avocado, Tomato and Mango Salsa

Reviewed: Aug. 4, 2009
This is so great! I love chunky salsa, and the mango adds an unusual kick to it. It's the perfect summer snack. I like a little more kick to my salsa, so I use two jalapeƱo peppers. I do seed the tomatoes too, so it doesn't get soupy.
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1 user found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Feb. 5, 2008
This was pretty good! I used canned sweet potatoes for maximum cheapness and speed, and mashed the beans with my mixer before they went into the frying pan with the garlic and onions. Also, I only used one cup of water, but I'm pretty sure I had more than 4 cups of beans all told. Just eyeball it - it should be a bean paste, not soupy! Also, I used a very large frying pan, not a medium one... this is a large quantity of stuff to mix together! Finally, I held the burritos together with toothpicks as they baked, so they kept their shape.
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1 user found this review helpful

Quick Creamy Potato Soup

Reviewed: Jul. 13, 2006
This was pretty tasty and easy to make... good comfort food on a November day!
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Apr. 5, 2004
I needed a recipe for shaped sugar cookies, and this one did the trick! The cookies were moist, thick, and chewy, just how I like 'em. Keep your eye on these when they're in the oven though, because they will burn very easily.
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1 user found this review helpful

 
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