thekoop Recipe Reviews (Pg. 1) - (14929947)

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Chef John's Chimichurri Sauce

Reviewed: Apr. 1, 2015
Excellent version of Chimichurri sauce. Made it as written, served over seared skirt steak, and didn't need to adjust anything (though I did--just a bit of lemon juice, as I love the flavor, but definitely good, and authentic, without it). One thing that would improve the recipe, though, is to specify the exact amount of parsley. Perhaps by specifying how many cups of stripped parsley leaves, as you did with the cilantro and oregano? Saying "1 bunch" doesn't really work for someone who has never tasted Chimichurri sauce before, i.e. how do they know how much parsley flavor there should be, versus the other ingredients? And, of course, parsley comes in differing size bundles...
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 16, 2014
Good flavor and excellent texture! I found it overly sweet with 3 cups of sugar (more like a dessert cake), but just perfect with 2 1/4. The perfect recipe--very easy and makes enough to save some to enjoy and have plenty to give away. BTW, works out perfectly using whole wheat pastry flour, too--made it that way once. I also felt like it needed vanilla and/or a dash of maple flavoring. Just follow the basic recipe then spice as you like.
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Apple Turnovers

Reviewed: Nov. 19, 2014
Super easy and came out just like the store bought (in a tube) variety except much tastier! One thing I recommend is to add half the sugar and taste before adding the rest---you might prefer it less sweet (my family did). Especially important if using less tart apples. Also, the recipe says to let the filling "cool slightly" before using. I only let it cool about 6 minutes and the heat of the filling caused the puff pastry dough to thin considerably and leak on the bottom of the first few turnovers I made. In future, I will let the filling cool quite a bit more before filling. I noticed one reviewer complaining the filling was not thick enough. This can happen if the apple variety you use is juicier than normal or if you cook a bit too long(so more liquid produced). Not a problem, just add another tablespoon of cornstarch (mixed with a bit of water first, as the recipe says). I did this and it thickened just fine. Alternatively, you can just spoon up the apples with a slotted spoon and use the liquid for something else.
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Tracy's Horseradish Carrots

Reviewed: Nov. 16, 2013
This recipe sounded really good, and the directions worked fine, but for me, the horseradish did not enhance the carrots (neither did it taste totally bad, hence the 3-star rating). I also did not like the combination of the crunchy panko with the smoother carrots. Everyone should try this recipe, though--some probably will like it. Not bad, just didn't seem to really go together.
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Authentic Pho

Reviewed: Jul. 4, 2013
This is definitely, as the name implies, authentic tasting! I followed the recipe exactly, and it worked out well, with the exception that I would add less salt initially and let everyone taste and add as they desire, since most fish sauce and other add-ins are also salty. One caveat--the broth ends up with quite a bit of fat in it from the marrow in the bones. (This, even though I used grass-fed beef, which is generally leaner). In fact, when you eat the broth, a thin coating of fat stays on your lips. Great, if you are a poor peasant in Vietnam. Not so great for me, I thought. Simple solution-- make the recipe a day ahead, and chill the broth after straining. Then skim the hardened fat off the broth before reheating and proceeding with the recipe. This recipe is a great one for older children to make, if nothing else, as a reminder of how many people in this world cannot afford to waste any part of an animal, including the bones. Also a lesson in respect for any animal that died to feed you i.e. don't waste it! Also a good introduction to ethnic cuisine, and they can leave out the veges if they choose.
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Baked Parmesan-Crusted Chicken

Reviewed: Jun. 29, 2013
Great easy and quick recipe! Followed the recipe exactly the first time, and the crust was perfect, but the chicken a smidge dry. The second time I made it, I baked it as I had learned to bake chicken breasts, ie high temp/short time, and the chicken was much juicier (450 degrees, for 15 minutes). I also omitted the butter dip the second time, and used an egg dip instead, trying to cut down on fat. Without the butter, the chicken was lacking some flavor, and the coating didn't stick together and crisp as well, though for a healthier dish, still really good.
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Kheer (Rice Pudding)

Reviewed: Aug. 28, 2012
Fantastic recipe! Turned out exactly like "real" Kheer from my favorite Indian restuarant. I used more milk than coconut milk (2:1) and doubled the recipe, as I had some regular milk close to expiration I needed to use up. Used skim, fyi. Still ended up with a nice, rich, coconut taste. Recommend mixing the powdered cardamom into a a few teaspoons of sugar, then adding this mixture to the cooked pudding. Otherwise, the cardamom may not disperse throughout the pudding, leaving small, dark lumps. I normally use less sugar than called for in recipes, as I don't like very sweet things, but I felt this recipe could use a bit more. No problem to add it at the end, so just make it as is, then add more if needed.
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Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 22, 2012
Not exactly crab cakes, though along the same lines, and a great way to use up all that summer zucchini! I heeded other reviewers' warning about the zucchini being too wet, so after grating, put mine on a paper towel, covered with another, and pressed down to remove excess moisture. Also used 2/3 zucchini and 1/3 grated baked potato (because I had one on hand) and liked the texture lent by the potato. Used commercial bread crumbs, and had no problem with the "cakes" holding together. Added some garlic powder and fresh lemon peel before mixing. Cooked in canola oil, not butter. Delicious!
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