STOVERIDER Recipe Reviews (Pg. 1) - Allrecipes.com (1585595)

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Kheer (Rice Pudding)

Reviewed: Apr. 8, 2008
The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over.
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249 users found this review helpful

Currant Scone Mix

Reviewed: Mar. 2, 2008
Not only does this recipe make the best scone mix--it makes the best scones! After looking at other scone recipes that use perishable items I don't usually have on hand (e.g. sour cream), I tried this recipe. The scone are tender, moist, flavourful, and crisp on the outside. The recipe is incredibly adaptable. I've used dried cranberries, raisins, diced dried pear, and today I'm going to use frozen mixed berries. Friends who have received the mix as a gift have raved about it. I usually double the recipe. Doubling the recipe makes about 15 cups of mix or 5 batches of scones.
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12 users found this review helpful

Mac and Cheese II

Reviewed: Jan. 6, 2007
This recipe is good, not great. Like other reviewers have said, it is a good basic recipe to build on. I don't like that the recipe uses so much processed cheese, though. I wonder if there's a way to get the creamy texture without all the Velveeta?
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31 users found this review helpful

Fudge

Reviewed: Dec. 27, 2006
No candy thermometers, no double-boilers — this fudge recipe is not only an easy, one-pot deal, it tastes like the stovetop stuff. I made a pan of semisweet chocolate chip-coconut stuff (used 1 cup sweetened shredded coconut in place of the nuts) and one pan of white chocolate-cranberry. The white chocolate-cranberry fudge didn't quite set properly and was a little gooey/chewy. I think this might have been because I used "real" white chocolate callets with a high percentage of cocoa butter. I think the extra sugar in chocolate chips helps the fudge to set to the proper consistency so I would stick to using chocolate chips in the recipe and not real chocolate chunks. If you do use real chocolate, consider cutting down the condensed milk a bit to help the fudge set.
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2 users found this review helpful

Sweet Potato Casserole II

Reviewed: Dec. 26, 2006
I have made this recipe many times now, often during the holiday season. I'm giving it only four stars though because I find it too sweet in its literal incarnation. I usually put in 1/3 cup light brown sugar instead of 1 cup white sugar, and add 1 tsp vanilla instead of 1/2 tsp. I also change the composition of the streusel topping to 2/3 light brown sugar, 1/3 flour (keeping the butter and pecan the same). I find this is the perfect sweetness for myself and for guests I have served it to. Some people who like it less sweet can avoid the streusel topping and eat the milder sweet potato cream. Guests usually comment on the "je ne sais quoi" quality of the casserole (it's the vanilla).
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6 users found this review helpful

Special Buttercream Frosting

Reviewed: Dec. 17, 2006
With some modifications, this is a very delicious recipe. I make this recipe with half-butter & half-shortening, 6 cups of icing sugar (instead of 8) and regular pure vanilla extract. Sure, the icing comes out kinda of cream-coloured instead of bright white, but it still tastes and looks delicious!
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1 user found this review helpful

Spinach Dip I

Reviewed: Dec. 11, 2006
I'm giving this recipe a four only because I haven't tried other spinach dip recipes (e.g. with water chestnuts or shredded cheese) and can't say that this is "the Best!" recipe. However, it is very good and, more importantly (to me), easy. Just mix all the ingredients together, allow the flavours to mingle overnight (refrigerated), and you've got yourself a real crowd pleaser. Friends always ask, "Are you making your spinach dip?"
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2 users found this review helpful

Basil Pesto Bread Rounds

Reviewed: Nov. 11, 2006
Made the rounds for a party last night—big hit! One guy went back for some more over and over, saying he just couldn't get enough of them. I didn't have time to toast the bread beforehand and this might have made the rounds a bit chewier than they were supposed to be. So don't skip the toasting!
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3 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Nov. 11, 2006
These potatoes were okay. The flavours were quite good, if un-special (well, rosemary potatoes... what did I expect?). Also, it took much longer than 30 minutes to cook. I baked them for an extra 15 minutes and ended up cooking them in a wok with about 1.5 - 2 cups of water, until the water evaporated and the potatoes browned. Might be making this recipe again but will definitely modify it before doing so.
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1 user found this review helpful
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Artichoke Spinach Lasagna

Reviewed: Nov. 11, 2006
I made this recipe for a party yesterday, and it is delicious! I stuck pretty closely to the recipe: I used dried rosemary instead of fresh, and added a bit more feta). It tastes even better the day after as the flavours intensify a bit. A great and different veggie lasagna recipe—and I'm not a vegetarian!
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1 user found this review helpful

Marinade for Steak I

Reviewed: Jun. 23, 2006
Like a previous reviewer, I thought this marinade was a bit sour. I cut out the vinegar (only using lemon juice) and added about 1/4 cup of brown sugar to use the marinade on chicken wings. The flavour was still great, though, and I'm definitely using this recipe again.
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3 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 11, 2005
Yum--love snickerdoodles. I am only giving this recipe 4 stars because I do not like the acrid cream of tartar taste and the way the cookies completely flatten out (I like them puffier). For puffier cookies, I modified the recipe to use 2 tsps of baking powder instead of 2 tsps of cream of tartar, I roll the dough into 1.5" balls and bake the cookies at 375F for about 8 minutes. I also take the cookies off the baking sheet asap so they don't have time to heat up and lose their puffiness. Just the way I like them--big, chewy and puffy!
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1119 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: May 22, 2003
These were quite good. I used chocolate pudding powder so they were fudge-y. My friends enjoyed them but not as much as the chocolate chip cookies I usually make (from the Original Nestle Tollhouse recipe). Really quite good but my old recipe has ruined me.
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1 user found this review helpful

Apple Strudel Muffins

Reviewed: May 22, 2003
These were really good. I had too much topping though, because I wasn't able to cut my butter in properly. Also, I cut my apples into too-small chunks. I might use 2 1/2-3 cups of apples next time (used 2 cups this time) since I think there could have been more. But everything else was great!
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1 user found this review helpful

Amish White Bread

Reviewed: May 22, 2003
Despite the fact that this was my first time effort, this bread turned out great! I used whole wheat flour (the supermarket was out of white) and it was really good brown bread. I cut the sugar to just over a 1/3 cup (it took a while for the yeast to proof) like others suggested and it was the right sweetness. My arms started to get tired, though, after so much kneading--I'm definitely sharing that task with somebody next time.
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2 users found this review helpful

Fluffy Canadian Pancakes

Reviewed: May 22, 2003
Mmm, yummy! I made these with a friend for breakfast on my birthday. We didn't have an electric beater, so we ended up using her cappucino frother and then a fork. Still very good and true to its name--fluffy! We served it with blueberry sauce (made from frozen blueberries) and it was a real treat.
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1 user found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: May 22, 2003
The chicken was good, but the mushroom gravy was HEAVENLY! I think I'll be making just the mushroom sauce sometime to use with something else. The contrast of the lemon and the mushroom is a good idea.
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1 user found this review helpful

Braised Balsamic Chicken

Reviewed: May 22, 2003
This recipe was okay. Even though I don't much like the taste of vinegar with chicken, it wasn't terribly offending. It still was a bit much though. The presentation is also a disappointment (maybe I did something wrong dressing it up with broccoli) since the chicken comes out a bit grey and covered in blackish bits (the herbs). I don't think I'll be making this again.
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6 users found this review helpful

Baked Pork Chops I

Reviewed: May 22, 2003
Always a hit! Every time I am surprised by just how tender these turn out. I usually heat the mushroom soup mixture before I pour it over the pork chops--just to get the flavours out into the sauce before the pork soaks it all up.
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3 users found this review helpful

Coconut Curry Tofu

Reviewed: Apr. 9, 2003
Love this curry! Was quite easy, though chopping up all those vegetables was tedious. Used 3 bunches green onions instead of 2, but next time will use 4 (we like onions). Real heavy coconut milk mixed with 1/2 cup water (more sauce), but suppose light is more health-conscious. Also used curry paste (~3 tbsp) and Chinese garlic chilli paste (Lee Kum Kee). Since we like our meat, used 4 pork chops, cubed, in the place of the tofu. Only had half a tomato, will try 2 tomatoes next time. Baby bok choy (more tender than the full grown stuff) and we were ready to go (eat)!
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1 user found this review helpful

 
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