ROBORG Recipe Reviews (Pg. 1) - Allrecipes.com (1496223)

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Kartoshnik with Cheese and Onions

Reviewed: Oct. 13, 2008
Delicious! I cooked it along with Russian Eggplant (on this site) and some Russian black bread, great and different vegetarian meal. I added a little more cheese, onions, and salt due to others comments of blandness, and it was quite good. It's a bit eggy, I'd like to try it with either one less egg or one more potato next time.
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Cool Raspberry Soup

Reviewed: Jul. 20, 2011
Nice! I was looking for something different to do with raspberries in a summer dish, this totally worked. I only used 1/4 cup of sugar (which was perfect for me) and 1 tsp of cinnamon, and just a touch more juice and wine. I liked it warm too, but it was better cold with the sour cream as suggested. Thanks, I'll remember this one.
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3 users found this review helpful

Peanut-Tamarind Sauce

Reviewed: Sep. 10, 2010
Super easy and tasty, this was exactly what I needed. I omitted the fish and hoisin sauce sauce I didn't have any, and used evaporated milk instead of coconut. Went great over some leftover rice pilaf.
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2 users found this review helpful

Old-Fashioned Chocolate Fudge

Reviewed: Sep. 7, 2008
My arm is really tired, but this is delicious. Smooth and soft but firm enough to hold its shape, this is some real fudge. It was easy too, I got it on the first try with the advice of other reviewers (the soft ball test, don't stir in the butter until it cools to 110-115 degrees). I had to "simmer" it at a pretty high temperature to reach 138 degrees though, not much under what I boiled it at, and then I stirred the hell out of it. I added a couple dashes of salt before boiling (will use a little more next time actually), and I was out of vanilla so I added some double strength coffee like another fudge recipe on here. So good, I will be definitely make this again and maybe experiment with additions. Thanks!
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8 users found this review helpful

Fresh Asparagus Soup

Reviewed: Apr. 13, 2008
Oh man! I am eating this right now and it's great! I love asparagus and creamy soups, but I wasn't sure how this would come out. But bam! I used 3/4 cup broth to simmer the veggies in (cause I had 2 cups) and 1/2 tsp more lemon juice. I also accidentally got sweetened plain yogurt, but the subtle sweet accent is not without it's charm. I bet sour cream would be good too. Thanks!
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Fabulous Cilantro Pesto

Reviewed: Apr. 8, 2008
Ok, I made this before the way it's printed here and it was awesome. So I had cilantro and wanted to make it again but didn't have all the stuff, so I got creative. I used raw almonds and swiss instead of walnuts and parmesan, and ground red pepper instead of cayenne (subtler, to fit the subtler nuts and cheese), and lemon juice for vinegar. It was interesting. Just as good I think, and it had this unique "clean" quality to the taste. Thanks!
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Megan's Granola

Reviewed: Apr. 7, 2008
This was some good granola! I used molasses instead of syrup and ground bran flakes cereal instead of wheat germ (cause it was what I had). Wawesome!
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1 user found this review helpful

Tofu Parmigiana

Reviewed: Jul. 18, 2012
Delicious! A really good tofu recipe. I used an egg to dip the tofu slices in before coating with the bread crumbs to make them stick better, but otherwise the recipe is great. If I do it again I will marinate the tofu first and double the recipe so I can have two layers, maybe add layers of tomato and onion slices.
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2 users found this review helpful

Vodka Mocha Bundt Cake

Reviewed: Feb. 12, 2007
One of the best cakes I've ever made! Only change was that I made a mix from scratch. So moist, rich, and delicious... If I made it again, though, I would put in a little more coffee liqueur and a little less oil; I would have liked that taste to come through more.
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11 users found this review helpful

Sherry Bundt Cake

Reviewed: Feb. 12, 2007
Delicious! I made my mix from scratch, increased the sherry by 1/4 cup and decreased the oil by 1/4 cup, used a 6 oz. pudding, and added some pecans I had laying around (great addition). Very tasty and moist. I wanted to make a sherry glaze but I also wanted to keep it light...still good!
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5 users found this review helpful

Banana Cheesecake with Caramel Sauce

Reviewed: May 27, 2012
Turned out great! Nice blend of sweet banana and tangy cheesecake taste. Rich, delicious, and easy. I mostly followed the recipe, but I used two overripe, frozen-then-thawed bananas, which gave it plenty of banana flavor, and neufchatel instead of cream cheese. Also, cause I had some ginger snaps laying around, I used 1 c of ginger snap crumbs and 1 c of vanilla wafer crumbs for the crust, with about 1 Tbsp of brown sugar. And preferring the traditional pie shape, I baked it in two 9" pie pans (for 40 minutes). The crust was good but maybe not for the cheesecake purists out there. I skipped the caramel sauce, but it was good with some Hershey's syrup drizzled on it.
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1 user found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: May 28, 2012
Love this recipe! Simple, tasty, and different. I make it about any time I make any Middle Eastern-ish meal. I'll throw in a little extra cilantro if I have it sometimes, and I like to put the garlic in first with the olive oil rather than at the end, but it is great as written.
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Beer Cheese Dip II

Reviewed: Aug. 19, 2008
So good! I used a little extra beer and garlic, and some Cajun seasoning. Had to rehydrate with more beer and reheat a few times over the course of the night, but it was just as good after doing so. Will totally make again! UPDATE: This was also really good with Monterey Jack cheese instead of cheddar, and onion powder and a little white pepper instead of garlic.
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Russian Eggplant

Reviewed: Oct. 13, 2008
So good! I made three of each layer, and due to others comments on blandness and not enough sauce, I used about 1 3/4 cups sour cream, 2 tsp salt, and 3 cloves of roasted garlic. I added some evaporated milk to stretch the sauce too but it didn't need it, it was a little watery (I forgot to sprinkle layers with flour per the recipe, I think that would've helped too). But it was savory and delicious, even people who didn't like eggplant or onions loved it and asked for the recipe. Thanks!
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3 users found this review helpful

Authentic Huevos Rancheros

Reviewed: Jul. 2, 2004
This was a great recipe, and a great vegetarian recipe if you leave out the bacon. I simmered the beans on the stovetop with some chopped jalapenos, green salsa and spices while I cooked the tortillas, maybe that could help the people who have said theirs gets cold too fast. Mas juevos! Tu vaca es grande!
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1 user found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Apr. 29, 2008
I just made some of these (with a few substitutions) and ate one for lunch. Delicious! I had soaked and cooked a pound of kidney beans, so I tripled the recipe and used 5 cups of kidney beans. I did what one reviewer advised and drained/dried everything as much as possible. I used some cayenne instead of pepper sauce and added black pepper and fresh parsley (had some around, why not), and salt (since they weren't canned and needed it). I needed more bread crumbs like the same reviewer said, so I used 1/2 cup of cornmeal (it worked, but not particularly good enough to recommend). I made the patties big and baked them a few minutes longer. So good! I'ma keep playing with this recipe, thanks! Update: I froze the rest and they're really dry when reheated. Maybe it was the cornstarch.
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Donna's Cheesy Quiche

Reviewed: Jun. 24, 2004
This was my first quiche, and it came out great. I added a can of spinach to the eggs, used muenster cheese instead of mozzarella & cheddar, and sour cream instead of heavy cream. I also used a yellow and red onion combo for the onions (mostly because I ran out of yellow onion, but it was good), and also used 5 eggs instead of 3, to fill out the crust. Excellente!
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3 users found this review helpful

Quick and Easy Vegetable Curry

Reviewed: Jul. 2, 2004
I kept trying this recipe, and it kept coming out a little bland and bitter, which may have been partly because I never got any cilantro. I'm also not sure why you're supposed to put the tomato paste and curry powder in the pan before the water, it just burned and stuck to the pan, so I started adding it with the water. But this time I added a little more sugar and used fresh tomatoes instead of canned for the bitterness, and used 1/2 cup of heavy cream and 1 cup of water, and it came out great. For the veggies I used broccoli normandy and spinach, great combo. The cream adds about 400 calories to the batch, but it's worth it. Thanks for the great vegetarian recipe!
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Addictive Sweet Potato Burritos

Reviewed: Jun. 12, 2012
Pretty darn good! The sweet, savory, and spicy flavors all play off of each other very nicely. I used about twice the cheese the recipe called for, and I'm going to add some more cayenne and maybe some hot sauce next time. I boiled and mashed fresh sweet potatoes and added a little salt. Might add some more spices next time too. Some of the proportions were a bit off for me; I used half the water called for in the beans and still had more than enough filling, so I made two extra burritos. Overall, tasty and unique but a bit time consuming to make.
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Classic Spanish Sangria

Reviewed: Aug. 26, 2008
Delicious but way too strong...I only put in a cup of rum already being wary of the alcohol. It was still a bit much. I'd go with 1/2 or 3/4 cup rum next time. I used cheap burgundy, lemon juice instead of a lemon, pineapple-orange juice (it's what I had), and added some maraschino cherries like some others did. Also, don't let it sit for longer than an evening with all the fruit in it or it gets real bitter (probably from the citrus rinds). But again, it was delicious!
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