Tygerlilly Recipe Reviews (Pg. 1) - Allrecipes.com (15242280)

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Gourmet Mushroom Risotto

Reviewed: Mar. 27, 2014
I really liked it. I'm not a huge fan of rice dishes, and this was my first attempt at making risotto, so I wasn't expecting perfection, but it was quite good. I used all baby bella mushrooms, and sauteed them with butter and wine instead of olive oil, so I went lighter on the butter and wine in the rice. I also didn't have the chives to add at the end, and didn't miss them. My fiance really liked it, so I will likely make it again to go along with one of his meat dishes.
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Black Bean Breakfast Bowl

Reviewed: Jan. 13, 2014
I haven't tried this yet, but it looks good and I'm sure I will. However, I wanted to point out that this is not really a low-carbohydrate meal. Beans, avocados, and salsa all have a surprising amount of carbohydrates in them. To make it truly low-carb, half the amount of beans and avocado, and add a little cheese or sour cream.
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Vegetarian Tortilla Soup

Reviewed: Mar. 6, 2013
I really liked it. The only changes I made were adding a couple of shakes of chili powder as it was simmering, and adding a tbsp of lime juice at the end. Though I did like the convenience of the frozen peppers and onions, I think I might use fresh next time I make it.
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Insalata Caprese I

Reviewed: Mar. 6, 2013
This is my favorite recipe for this salad. I like to add a handful of Italian seasoned croutons and a dash of rosemary, and I usually skip the salt. Yum!
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Cream of Mushroom Soup II

Reviewed: Jan. 13, 2013
Way too bland! I kept tasting it as I was cooking, and it just tasted like broth. I doubled the amount to thyme, added a little coriander, and added in tons of salt and white pepper but I still wasn't liking the way it tasted. Finally, at the end, I decided to add 2 tsp of lemon juice and 1 tbsp of cooking sherry, per another recipe on this site. That made it edible. I didn't have the chives to garnish it with at the end, so that may have been part of the problem. I picked this recipe because it used vegetable broth, instead of beef or chicken broth like the other recipes here, but I'll definitely try a different one next time.
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Homemade Mac and Cheese

Reviewed: Dec. 4, 2012
I've made this twice now. The first time as it was written here, the second time with some tweaking. As written, this deserves 3 stars, good basic recipe, but a little bland, and not creamy enough for my taste. The second time, it's a 5 star recipe for sure. My changes: Used medium-sized sea shell pasta instead of elbow macaroni. Used 1 12 oz can of fat-free evaporated milk, 1/2 cup whole milk, and 1 cup of 1% milk. Had 1 lb processed American cheese cubes left over from another recipe, so I used those, plus 1 cup of sharp cheddar cheese. Didn't use the parmesan. Added 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp ground mustard, and a couple generous shakes of white pepper. Didn't sautee the bread crumbs before sprinkling them on top, because I figured there was already enough butter in this recipe. Sprinkled a handful of grated cheddar cheese over the top of the bread crumbs. Increased baking temp to 375 degrees, and baked for an additional 5 minutes to make sure the top got a little browned. With these changes it was excellent!
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Pasta Salad

Reviewed: Dec. 2, 2012
Made this last night and it turned out pretty good. The veggies I used were: halved grape tomatoes, diced yellow pepper, diced red onion, diced cucumber, and halved kalamata (I definitely recommend using these over regular black olives) olives. I skipped the green and red peppers because I didn't want the pepper flavor to be too strong, and I don't really like green peppers. I also added shredded mozzarella and a little fresh grated parmesan. I used 2 tbsp McCormick's salad supreme (I was afraid 6 tbsp would be too overwhelming) and added a little extra salt and pepper. Next time I would add another 1-2 tbsp of the salad supreme, but otherwise it was very good, and made a very pretty dish with all of the different colors.
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Black Bean Soup II

Reviewed: Nov. 23, 2012
Best base recipe for black bean soup I could find. I agree with other posters that 7 cups of water would be way too much, so I used 2 cups of vegetable broth, and threw in the liquid from the can with the beans, rather than rinsing and draining them. I skipped the green peppers, and added a 10 oz can of diced tomatoes with green chiles when I put in the beans and the broth. I used considerably more cumin, 4 generous shakes, 2 shakes of chili powder, a shake each of garlic powder and onion powder, and a little dried cilantro. I pureed a little over half the soup. I garnished it with a little sour cream, but it would have been equally good without it. Green onions, fresh salsa, or shredded cheese would also be good garnishes with this soup if you like to experiment. This turned out better than any black bean soup I've gotten in a restaurant.
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Broccoli Cheese Soup

Reviewed: Nov. 12, 2012
This was a good base recipe for broccoli cheese soup. I wanted something similar to the broccoli cheese soup at Panera, so I used 3 crowns of fresh broccoli, and added some shredded carrots. I used vegetable broth instead of chicken broth, and added a pinch of cayenne pepper to give it a kick. Also, per the suggestions in some of the reviews I read, I used part milk and part half and half, and about 3/4 lb of processed cheese, and about a cup of sharp cheddar. It tasted very good. It came out a little thin, but that's mostly my fault because I misread the amount of broth needed. I definitely recommend using fresh broccoli, and chopping it into very small pieces.
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Beef and Vegetable Stew

Reviewed: Aug. 12, 2012
I made this for my fiance and he loved it! I don't eat meat, so I made it without tasting it, but he raved about it. I followed the recipe as written except I left out the mushrooms, I used dried rosemary instead of fresh, and used a pinch of cayenne pepper instead of the red pepper flakes. I added about 1/4 cup of red wine, a couple shakes of garlic powder, and some black pepper, and it seemed a little thin after I added the potatoes and carrots, so I added 1 tbsp of four to thicken it. I'll definitely make it again.
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Hungarian Mushroom Soup

Reviewed: May 16, 2012
Very tasty, and one of the easiest soup recipes I have ever followed. The only changes I made were sauteing the onions and mushrooms in olive oil instead of butter, substituting vegetable broth for chicken broth, and leaving out the fresh parsley, using two generous shakes of dried parsley shortly after I added the broth instead. I also decided that I wanted a slight tomato flavor to it, so I added about a tablespoon of tomato paste. I recommend at the end that you add the sour cream and one tsp of lemon first, then taste it and decide whether you want the second tsp of lemon, and how much salt and pepper you want to add. Edited to add: The type of mushroom you use makes a difference. I have made this several times now, with different types of mushrooms, and my favorites are shiitake, oyster, and baby bella mushrooms. I didn't really care for it the time I had to use plain white mushrooms.
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Old Fashioned Potato Salad

Reviewed: May 9, 2012
Good base recipe for simple potato salad. I wanted mine with mostly potato, so I used 6 fairly large red-skinned potatoes, and two hard boiled eggs, and reduced the onion to 1/3 of a cup. I don't like raw celery, so I skipped it, and increased the amount of celery salt to about a teaspoon, and used garlic powder instead of garlic salt, so it wouldn't be way too salty. I added about 1/4 cup of halved green olives, with pimentos, and separated the pimentos from the olives. I don't care for pickle relish, so I used a tablespoon of fresh snipped dill weed, and a teaspoon of sugar. It seemed like it would be dry with just 1/4 cup of mayo, so I upped it to 1/2 cup. and added 2 tablespoons of sour cream to make it a little creamier and less dry, and I thought that was the perfect amount. Finally I added a couple of shakes of paprika when I added in the black pepper. I liked everything about my version except the green olives. I think next time I will just get a jar of pimentos and add more of them without the olives. Make sure to give it several hours to chill. My fiance and I both thought it tasted better a day after being cooked, after all the flavors had time to blend together
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Asparagus Quiche

Reviewed: Mar. 7, 2012
I couldn't find a vegetarian version of asparagus quiche here that didn't have bacon or ham in it, so I decided to modify this one. I was afraid that this would be too bland if I omitted the bacon and didn't substitute anything else, so I chopped up 1 small onion and a little green onion and sauteed it in butter with salt and garlic to try to make up for some of the salty flavor bacon would add. I also don't really like cream, so I used a combination of evaporated milk and regular milk, instead, and I didn't have quite enough swiss, so I mixed a little sharp cheddar and mozzarella in with the swiss. Otherwise I followed the recipe as written. It was very good. I will definitely make this again One tip: make sure you have a 10 inch pie crust. I bought a standard 9 inch pie crust, and there was way too much of the egg mixture left over once I had filled it up. If you use a 9 inch pie crust I would omit 1 egg, and reduce the amount of cream/milk to 1 cup.
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Spanakopita (Greek Spinach Pie)

Reviewed: Jan. 25, 2012
This was fabulous! I modified it for personal taste, but the recipe as written would be great on its own. I used fresh baby spinach. I omitted the fresh parsley, and realized after I started making this that I didn't have fresh garlic, so for the spinach and onions, I sauteed them in the oil, then added 1 tsp garlic powder, 1 tbsp fresh dill, and 1/2 tsp nutmeg to the mixture. I like mine a little creamier, so I used the eggs, 1 cup of ricotta, 2 cups of feta, and 8 oz full fat cream cheese for the filing. I also used 16 sheets phyllo dough (8 on the bottom, 8 on the top) and brushed the dough with melted butter instead of oil. It's more fattening this way, but so good. I live near Greektown, and this is better than what I get in the restaurants. My non-vegetarian fiance loved it, as well.
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Portobello Mushroom Stroganoff

Reviewed: Jan. 25, 2012
I have been looking for a vegetarian version of stroganoff for a long time. I followed other suggestions here and cut the sour cream in half and used a little soy sauce, worcestershire sauce, white wine, garlic powder, and paprika, and I still felt like it was missing something and was kind of bland, though my fiance, who is not a vegetarian, liked it the way it came out.I imagine it would be dreadfully bland made as written. I did not like the fresh parsley with it. If I make it again I will add more seasoning, and use dried parsley.
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Garden Veggie Pizza Squares

Reviewed: Jan. 25, 2012
This is the recipe I have been looking for for years. I did make some changes. I used 2 packages of crescent rolls and two 8 oz packages of cream cheese. I used the reduced fat variety for both to keep the recipe healthier. I used about 3/4 of the package of ranch powder, heated the cream cheese before I mixed and added about a tablespoon of sour cream to the cream cheese. I omitted the green bell peppers because I don't like them, and used a little more green onion than the recipe called for. I chopped all the veggies into very small pieces. Finally, I sprinkled a little finely shredded cheddar cheese on top. It turned out great. I think next time I may add some mushrooms or black olives. I gave 4 stars because the recipe needed a little modifying.
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