CYCLECAT Recipe Reviews (Pg. 1) - Allrecipes.com (1535656)

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Smoky Vegetarian Black-Eyed Peas 'n' Greens

Reviewed: Apr. 3, 2010
Love, love, love this! I serve it over brown rice the first day when it's soupier, then just eat it plain the second if there are leftovers. The only thing I would change is to up the cayenne, but I am a spicy food lover...
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Apricot Lentil Soup

Reviewed: Mar. 8, 2010
I LOVE this soup! It's easy to convert to vegetarian; just sub veggie broth for the chicken broth. The flavor does not suffer for the substitution. My only suggestion/recommendation would be to finely chop the apricots before adding; you don't want big chunks of them in the soup. (Use a greased knife or oiled scissors for this.) DO NOT omit the lemon juice; it adds a very important flavor dimension. Thank you, Karena, for a terrific recipe!
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2 users found this review helpful

Banana Banana Bread

Reviewed: Mar. 8, 2010
I love that this recipe is extremely forgiving. You can follow it to the letter and have an awesome loaf of banana bread, or you can tweak it and have similarly awesome, but different, results. My favorite tweaks: substituting protein powder/flax seed/oat bran/wheat germ for some of the flour; substituting whole wheat flour (I ALWAYS do this); substituting oil for some of the butter; reducing the butter from 8 TB to 6; reducing the sugar or substituting agave nectar/honey/Splenda; using fewer bananas (i.e., what's turning black on your kitchen counter!). Sometimes my results have been a little drier, or a little denser, or a little less sweet, but NEVER have I had an unsuccessful result. To me that's the epitome of a keeper recipe. Try, tweak (or not), and enjoy!
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Habanero Hellfire Chili

Reviewed: Dec. 23, 2009
I made this based on the positive reviews. As I am here in my kitchen, I can hardly breathe from all the fumes from the peppers. And I LOVE spicy food; everyone in my family knows I do. I couldn't believe a recipe could call for 20 peppers, 12 of which were incredibly hot, and still be edible, so I cut the jalapenos to 2, the habaneros to 2 (all with seeds out), and the Anaheims to 2 (few seeds in). And this turned out nearly inedible. I am hoping I can salvage it by adding something else, but what? The only thing I can smell and/or taste is the spiciness from the peppers. I should have stuck to my tried and true, Reno Red, from the Chili Madness cookbook. This chili has more than one flavor dimension, and it's spicy but very, very good.
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2 users found this review helpful

Restaurant Style Mango Lassi

Reviewed: Mar. 8, 2007
Yummy! I used Trader Joe's mango sauce in place of the pulp, and it gave a great mango flavor. The yogurt cuts the sweetness, and you can make it thinner like the restaurant lassis by adding more milk, or thicker like a shake by adding more ice, whatever is to your taste. A delicious, healthy drink. Highly recommended
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10 users found this review helpful

Sunflower Wheat Rolls

Reviewed: Jan. 25, 2007
Awesome, versatile recipe! You can increase the ratio of whole wheat to white flour, substitute oat bran for the wheat, omit or change any of the seeds that you like. I've done some or all of these things every time I've made these rolls, and every time they've turned out delicious. They keep well, too, and are great toasted. A staple recipe in my home now.
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7 users found this review helpful

Quick and Easy Pancit

Reviewed: Jan. 17, 2007
This was just okay, kind of one-dimensional. It was missing something, I just couldn't figure out what. Since it's pretty healthy, though, I may try again with other reviewers' modifications.
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Zucchini Yogurt Multigrain Muffins

Reviewed: May 11, 2005
Yuck! What a disappointment! These came out a gloppy mess, which I suspected they might based on the ratio of wet to dry ingredients. I even squeezed out the zucchini first. Simply awful; I threw the whole batch into the yard for the birds. Try the apple carrot muffins on this site instead.
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2 users found this review helpful

Apple Carrot Muffins

Reviewed: May 11, 2005
I can't say enough good things about these muffins. This is one of the best and most reliable muffin recipes I've ever tried! Versatile, too. I agree with another reviewer that they're a bit on the sweet side, so I cut the sugar back to 1/2 cup. I've used dried blueberries in place of the apples, want to try pear sometime. These are now a mainstay at our house, and they also have the advantage of not tasting "old" the next day (if they last that long!) like many muffin recipes do. Great cut in half and toasted too!
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1 user found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Feb. 27, 2005
I'm only giving this 4 stars because the dough is waaay too soft to even consider trying to roll it into balls. I just used two teaspoons like I do with any other drop cookie, dipped my fork in water, and ended up with delicious cookies!! Nice and peanut-buttery, and easy to make. Thanks! Update 12/30/08 - If you are using unsweetened PB, as I did this time, you might want to up the amount of sugar a bit. I also used all brown sugar and no white, with no really discernible difference to the end result. Also: I don't know how ANYBODY can say these don't have a good peanut butter flavor. The ratio of PB to butter to flour is very high, so if the PB flavor isn't shining through, I think I'd blame the PB and NOT the recipe. Thanks again!
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Zucchini Pineapple Loaf

Reviewed: Aug. 12, 2004
No particular reason I didn't give it 5 stars; it was great, but not memorable, and I'd probably make it again. I tried it specificially because it didn't call for an unreasonable amount of oil like most zucchini bread recipes do. I used 3/4 "white whole wheat" flour and 1/4 regular flour to make it healthier. I agreed with the other reviewers about the pineapple not adding any flavor, but my 11-year-old was happy about that! I always squeeze out the zucchini after shredding it. And a little grated lemon zest might be a nice addition. And one suggestion: Nearly all quick breads are better on the second day, not warm from the oven, and this one is no exception. Give it a try, and try to wait at least till it's cooled down to taste it. You won't be disappointed.
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3 users found this review helpful

Tiramisu Layer Cake

Reviewed: Jun. 24, 2004
This cake is TOO good! I made it for my son's 19th birthday and it was gone in two days. If you want to up the coffee flavor, I would suggest preparing more of the coffee mixture that you pour (I used a pastry brush; easier and more even coverage) over the cake layers and leaving the rest of the recipe as is. It is a lot of whipped cream, but is so light-tasting you'll be glad you made so much! Truly a wonderful cake.
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5 users found this review helpful

Ranger Cookies III

Reviewed: Jun. 24, 2004
You must try these if you haven't already! They are delicious and so versatile! I have also been making this recipe for many years. It makes a ton and they keep well. If you don't like that sort of old, chewy consistency that cookes can get after a couple of days, use unsweetened coconut instead of the sweetened, flaked kind. I like them better this way anyway!
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7 users found this review helpful

Quinoa and Black Beans

Reviewed: Jun. 8, 2004
AMAZING! and a WONDERFUL introduction for us to quinoa, which I hear is a complete protein and contains more iron than blackstrap molasses. It's delicious as is, or doctored up. I've added jalapeno cheese chicken sausage once, Mexican-spiced shrimp once. We've also topped it with salsa, a little grated cheese, black olives. Unless you're not a black bean fan, I'd leave the ratio as is. This is a fantastic recipe!
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27 users found this review helpful

Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jun. 7, 2004
I'm giving this 5 stars because anything that pleases husband, adventurous 21-year-old, and picky 18-year-old (and me, of course!) deserves a great rating! I was a little worried about the baked beans and canned corn making the chili too sweet, but it was excellent. I added 2 cans total of tomatoes and some chipotle powder which I thought would complement the sweetness of the beans. This disappeared in no time and I didn't even get to have any leftovers! Definitely a keeper - thanks a lot, Kevin.
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5 users found this review helpful

Chicken Jalfrezi

Reviewed: Jun. 7, 2004
This was good, but I'd change a few things. The turmeric was a bit overpowering, and I don't really care for its bitter flavor. I'd reduce. Also, although the sauce was flavorful, I think I'd want a little more of it. I would either reduce it less or add more tomatoes. Other than that, it was pretty good, and I will try it again with the modifications. I usually don't like to mess with a recipe too much the first time around!
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3 users found this review helpful

Sunflower Wheat Rolls

Reviewed: May 26, 2004
Excellent and easy recipe, and very versatile too. I've used up to 3 c. whole wheat flour (the "white" kind), added potato flour for moisture, substituted spelt for some of the whole wheat, and the results have always been delicious! Try baking some on a sheet separated and some (8) in an 8" round cake pan and see if you notice a difference in texture like I did.
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1 user found this review helpful

Garlic Chicken

Reviewed: Apr. 17, 2004
I've tried this recipe twice now. The first time I baked it in the oven and the results were soggy. This DEFINITELY benefits from being pan-fried rather than baked; although it's a bit more labor-intensive that way, the results are definitely worth the effort. Kids love it, nice and crispy, and I just sauteed it in the garlic (used extra) and oil that I had marinated it in (which I also recommend, by the way). Just a few minor revisions made a huge difference!
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2 users found this review helpful

Lima and Navy Bean and Ham Soup

Reviewed: Feb. 15, 2004
I hate to be the lone dissenter, but I thought this was only okay, and some of the ingredients (which might make the recipe look intimidating to some) were completely unneccesary and actually detracted from the soup's flavor, specifically the sausage and the fresh herbs. In the interest of economy, I recommend using whatever herbs you have on hand that are in the recipe (only less if dried). If I made this again, I would omit the sausage, too, and add either ham flavoring or extra ham because my family likes the flavor.
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37 users found this review helpful

Peanutbutteriest Cookies Ever

Reviewed: Nov. 1, 2003
This is a conditional 5-star recipe, meaning that you have to know what kind of peanut butter cookies you like best in order to LOVE these. They're more of a "peanut butter sandy"-type cookie, melt-in-your-mouth delicious and very, very peanut buttery, just like the recipe says. They are NOT soft and chewy (no eggs); they ARE a bit on the delicate side, but I had no problem removing them from my cookie sheet after about 10 minutes and eating them still warm! I am still in search of my perfect p.b. cookie (I don't care much for the soft ones), and these will do nicely until I find exactly what I'm looking for. Yummy!
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17 users found this review helpful

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