TYKE99 Recipe Reviews (Pg. 1) - Allrecipes.com (1512282)

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Italian Kale

Reviewed: Mar. 14, 2009
This recipe was very easy and tasty. I added some water to the pan as previous reviewers suggested. I also used 4 cloves of garlic and used kosher salt. I just eye-balled the vinegar, but it was probably less than what the recipe calls for, and it was plenty. I will definitely make this again.
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Tofu and Veggies in Peanut Sauce

Reviewed: Mar. 8, 2009
I followed the advice of the previous reviewer because that was mostly what I had on hand. I used natural cashew butter instead of peanut butter because that's all I had. It made for a very mild tasting sauce. Because I didn't have rice vinegar, I used 2 Tbsp apple cider vinegar and 2 Tbsp Mirin. I then added 4 Tbsp soy sauce, about 1 Tbsp lemon juice, pepper, cayenne pepper, some olive oil and a half a cup of water. I sauteed garlic and ground ginger and then added a bag of pre-chopped stir-fry veggies (broccoli, carrots, snow peas, and bok choy) and sauteed those. I then added pre-marinated seitan. When the veggies and seitan were tender, I poured the sauce over and heated. I cooked some brown rice and served the sauce and veggies over the rice. I'm a vegan, but my meat-eating husband really enjoyed this recipe, too. I will make this again for sure!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jan. 1, 2009
I have made the florentine artichoke dip from this site a few times, and thought it was pretty good, but this recipe tastes AMAZING! I followed the recipe exactly, but I mixed all ingredients together and then spooned it into an 8x8 Pyrex dish. I put some extra grated parmesan on top (I used the refrigerated kind, not the kind found in the pasta aisle), and baked it for about 40 minutes until the top was browned. This is my new spinach artichoke dip recipe!
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S'more Brownies

Reviewed: Jan. 1, 2009
These brownies were good, but not as gooey as I'd hoped. I incorporated some previous reviewers' suggestions and used milk chocolate chips, extra marshmallows, and added the topping during the last few minutes of baking. The brownies looked great. The marshmallows were lightly toasted, and the graham crackers did not burn or get dark. However, I thought the marshmallows came out too hard and chewy. Maybe I shouldn't have let them get lightly toasted. If I make these again, I will try baking for even less time after adding the topping.
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Easy Chicken Breast

Reviewed: Nov. 16, 2008
I tried to lighten this up a bit by using reduced fat soup and nonfat plain yogurt instead of sour cream. This came out very soupy. I think if there were rice under the chicken and soup sauce, it would've come out much better. I may try this again and add the rice. I also added garlic powder, onion powder, and pepper, but I think it could've used even more spices.
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Cheesy Acorn Squash

Reviewed: Nov. 16, 2008
My husband and parents said they liked this dish, but I thought it was too dry. The 20 minute microwave time was too long, and I think the filling could've used more juices. I added some white wine to the saute to give it more flavor, and the filling was good, but the squash was dry.
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Hummus III

Reviewed: Nov. 9, 2008
This is an excellent hummus recipe! I only had one 16 oz. can of garbanzo beans, so I scaled the recipe back to 12 servings. I used the entire 16 oz. can of beans, 2 Tbsp. of tahini, 3 Tbsp. lemon juice, 2 garlic cloves, 3/4 teaspoon salt, and 1/4 teaspoon red pepper. I also added about 1/2 can of the bean liquid as it was processing. I didn't have any ground cumin, but I will get some and try that next time. I'd also like to try roasting the garlic and adding more of it. In addition, I will probably cut the salt back to a 1/2 tsp. I skipped the olive oil, paprika, and parsley, since I'm just taking the hummus to work for snacks and I don't need the extra calories and fat from the olive oil. I never need to buy store bought hummus again, and I can't wait to try different add-ins!
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Guacamole

Reviewed: Nov. 1, 2008
This is the BEST guacamole I have ever had! Better than any Mexican restaurant I've been to. I make this as is, but I use a red onion and a little extra minced garlic. AMAZING!
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Pumpkin Hummus

Reviewed: Nov. 1, 2008
This pumpkin hummus was great! I made this recipe as is, but I added quite a bit more pumpkin so there would be a stronger pumpkin flavor. I took this to a Halloween party last night, and everyone loved it!
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Pumpkin Cookies V

Reviewed: Oct. 31, 2008
These pumpkin cookies were quite good, but I prefer a chewier texture rather than cakey. I think I will try them again, but I will substitute butter for half of the shortening and see how that turns out. The icing was great! I followed a previous reviewer's advice and kept the icing on low on the stove, which allowed it to be thicker. I then dipped the top of each cookie in the icing and laid it on a cookie sheet to harden. I took these cookies to work and got rave reviews!
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Robin's Quinoa with Mushrooms and Spinach

Reviewed: Sep. 28, 2008
This is the best quinoa recipe I've found yet! I followed the recipe exactly, with the exception of using feta instead of goat cheese, since that's what I had on hand. Excellent!! I will definitely make this again!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 7, 2007
I was craving chocolate chip cookies and came across this recipe. I only had 1 stick of butter on hand, but they came out wonderful, anyway! Aside from the butter and milk chocolate chips, I stuck to the recipe, but I made my cookies average-sized so that I would get more of them. I baked them for 14 minutes and took them out before they looked done. The cookies are so buttery, chewy and gooey, even the next day! Love this recipe, and it's a keeper!
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Farfalle with Vegetable Sauce

Reviewed: Apr. 21, 2005
This recipe was good, but it needs more vegetables and more broth to go with that amount of pasta. I did use whole wheat rotini, so I don't know if that made a difference. Also, instead of the lima beans, I added a can of Northern beans. The sauce has a nice flavor on its own, so I think this recipe has a lot of promise.
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Asparagus Angel Hair Pasta

Reviewed: May 8, 2004
I found this recipe to be on the dry side and somewhat bland when the sauce was mixed with the pasta. Although I used a 16 oz. box of angel hair, it seemed as though there was too much pasta for the other ingredients. While I like the avocado idea, I think it should have been mixed with the sauce before the pasta was added because it is not easy to mix it in once it is just put on top. I haven't completely given up on this recipe, but I think I would use half the pasta and mix the avocado mixture with the sauce first and try it again. The dill gives a nice flavor also.
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Florentine Artichoke Dip

Reviewed: Jan. 4, 2004
This dip was awesome! My guests were commenting that it was so good they could eat it as a meal. I tried another reviewer's suggestion and used 8 oz. of cream cheese and 8 oz. of sour cream. I had a block of Romano cheese, so I shredded some into it and also topped it with some grated parmesan cheese. I broiled it uncovered for the last 5 minutes to brown the top. It probably would be just as good as written also! Highly recommended, very easy to make, and will become a regular in my household.
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Cheese Fondue

Reviewed: Jan. 4, 2004
This was my first time making fondue with my new fondue pot. We had friends over for New Year's Eve, and I was really disappointed in how this came out. The cheese was very strong tasting and overpowered anything that was dipped into it. Also, it was stringy even when first melted on the stove. Soon after it was in the fondue pot, it became a gloppy mess. Barely anyone touched it, including myself. I tried all of the hints that other reviewers suggested, all to no avail. I will not make this fondue again. I gave it two stars because I'm hoping that I can salvage the expensive cheese mixture in grilled cheese.
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Four Cheese Macaroni

Reviewed: Dec. 31, 2003
I have made this recipe a number of times, and I have found that not adding the eggs makes it much creamier, and they really aren't needed anyway. I like to either crush potato chips or pretzels and sprinkle over the top with parmesan cheese.
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Artichoke Spinach Lasagna

Reviewed: Jun. 8, 2003
This recipe was wonderful! Some changes I made include: fresh basil instead of rosemary, fresh spinach instead of frozen, and alfredo sauce instead of tomato sauce. I also added chopped portobella mushrooms and a ricotta layer made up of ricotta cheese, 1 egg, mozzarella cheese, fresh parsley, and salt and pepper. I used no-cook noodles to counteract the amount of liquid that the other reviewers talked about. This came out AWESOME! Everyone loved it, and I will definitely make it again. So creamy and delicious!
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Seven Layer Dip I

Reviewed: Jun. 8, 2003
I have made this recipe quite a few times for parties and family gatherings, and it is a hit! However, I'm a vegetarian, so I substitute a bag of frozen soy meat for the ground beef, and no one even notices! I will make this time and again.
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