NewCook Recipe Reviews (Pg. 1) - (1572070)

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Hummus III

Reviewed: Mar. 16, 2004
Wonderful, easy, fast!! I'll never BUY hummus again. I find it a bit too much with raw garlic, though, so I'll try it with roasted garlic next time.
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Jalapeno Chicken

Reviewed: Sep. 14, 2003
This recipe is great! I didn't use a whole chicken but chose 4 pieces of skinless, boneless chicken instead. I cooked them in a pan on top of the stove w/a little butter (about 7 minutes). Once one side was done, I flipped the pieces over and added the broth/honey/jalapeno/lime juice sauce and cooked it w/the lid on for for about 6 minutes. It came out so flavorful, so moist and smelled heavenly! Next time I would double the sauce as everyone wanted more to pour over their jasmine rice. Don't be nervous about all the cinnamon- it's fabulous :-)
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38 users found this review helpful

Chinese Green Bean Stir-Fry

Reviewed: Jun. 17, 2003
This recipe is terrific! I was having a craving for stir fry beans and this tastes very authentic to me. I scaled it to two servings since I only had 3/4 lbs of fresh green beans. It was so flavorful I sat and ate almost the whole bowl myself! Thanks for sharing this recipe Jackie.
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11 users found this review helpful

Ken's Spicy Curry Chicken

Reviewed: May 4, 2003
This was definitely spicy- that green chili paste has quite a kick. I thought the coconut milk was a bit overwhelming- two cans is a lot. The recipe was pretty good but not outstanding, I'll try other curry recipes before coming back to this and tweaking it.
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1 user found this review helpful

Coconut Curry Tofu

Reviewed: Apr. 12, 2003
I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I poured boiling water over the frozen tofu for a quick thaw. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. The flavors here are great, even better the next day as left overs. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy!
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270 users found this review helpful

Portuguese Pork with Red Peppers

Reviewed: Mar. 30, 2003
I like this recipe a lot. Although I substituted water for the wine, I still found the sauteed red pepper sauce quite flavorful. Next time I will double the red pepper sauce part as it was so tasty I couldn't get enough!
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28 users found this review helpful

A Jerky Chicken

Reviewed: Mar. 19, 2003
Rikk- thanks for sharing such an easy, fast, tasty recipe! This was my first attempt at Jerk Chicken and it came out perfect. I ended up marinading it for three days because when I got home from shopping and started preparing the marinade, I found the serrano peppers had been left out of my sack. I finished the marinade, sans peppers, and didn't get back to actually cooking for 3 days, though I did get peppers on day 2 and added them to the marinade. My husband said it was the best he'd ever had, that it was just like something you'd get at a restaurant. High praise, indeed.
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1 user found this review helpful

Jamie's Minestrone

Reviewed: Mar. 19, 2003
This recipe is simply terrific. I read all the reviews first and made a few of the suggested changes (doubled the amount of broth, added diced canned tomatoes instead of the tomato sauce, added red chili peppers for a little more kick, added some canned corn, added some chopped scallions I had left over in the fridge). Also, since everyone was saying how much it made, I split the recipe into two pots keeping one vegetarian and the other half I added spicy italian sausage to (as my husband would shy away from anything that was totally veggie). I also omitted the pasta and didn't miss it at all. The soup was so good I couldn't help sharing it with friends and family- but then I didn't end up with much for me! I'll be making it again this weekend and probably doubling the whole thing so that I'll have enough to eat for lunch all next week. Yum, yum, yum!!! Thank you Jamie :-)
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3 users found this review helpful

Tofu Parmigiana

Reviewed: Mar. 17, 2003
Boy, all those who mentioned how hard it is to get the bread crumbs to stick were right! I tried the ice water and I also tried spraying with cooking spray and I only managed to get a very small amount on half of the slices. By then the bread cumbs were starting to clump. I didn't even attempt to fry the tofu since the bread crumbs weren't sticking, but baked them as a few suggested. Perhaps that made the difference, I don't know but the recipe came out dry. Or maybe it was the fact that I didn't put a lid on the casserole dish? The instructions didn't specify cooking with or without the lid so I left it off. (For those of us who are new to cooking, lids on or off need to be clarified!) BTW, I did follow the advice of a previous reviewer who suggested freezing the tofu first to improve the consistency. This was helpful as the tofu had a good chewy texture. Overall I was pretty disappointed.
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Chickpea Curry

Reviewed: Mar. 13, 2003
Great recipe, simple to make and wonderful to eat all week for lunch! I cut the cinnamon sticks amount in half on the advice of a reviewer and I still thought it was a bit much, especially when I came upon the crushed pieces of cinammon while eating. Would ground cinammon be a reasonable substitution, and does anyone have a suggestion on how much? Thanks!
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2 users found this review helpful

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