potaytou Recipe Reviews (Pg. 1) - Allrecipes.com (16189730)

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Indian Chicken Curry (Murgh Kari)

Reviewed: Dec. 1, 2010
Great recipe! It was my first time making curry and turned out great! I had to tweak the ingredients a bit due to not having everything available, but still turned out delicious! Fiance went back for seconds, so it was a sure hit. For my version, I used ground ginger instead of fresh (maybe 1/8 tsp or so) and put it in with the rest of the spices right before simmering. I used dried cilantro flakes instead of fresh. I increased the curry to 1 1/2 Tbsp since we like the curry flavor. I couldn't find any plain yogurt, so I used a mixture of 1/2 cup sour cream and 1/2 cup coconut milk (with a bit of sugar added). I also used 1/2 cup coconut milk instead of water. For the garam masala I used the 'Easy Garam Masala' recipe found at this website. It makes enough for multiple batches of curry. I also added two potatoes cut into bite-size pieces. This increased the cooking time by about 20-30 minutes, although next time I will add the potato in with the onion to save time. Next time I would also like to try some mushrooms in the curry. Overall a great recipe, and would make it again and again! Next time will be with shrimp. 5 stars.
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Golden Sweet Cornbread

Reviewed: Sep. 20, 2010
Just finished making this (this happens to be my first time making cornbread ever, as it's not well-known here- you can't even find it anywhere in restaurants). Anyhow, I'm on a dairy and egg-free diet and a restricted wheat diet, so I substituted the AP flour for Gluten-free flours from Bob's Red Mill (garbanzo bean, rice, sorghum, potato flours, etc) and 1 tsp of vital wheat gluten (I know it's wheat, but it's only 1 tsp as opposed to an entire cup), unsweetened soy milk and 1/4 cup silken tofu for the egg. I also used a rounded 1/2 cup sugar, added 1/2 tsp vanilla and very slightly more than 1/3 cup oil (I used grapeseed so it would be a lighter oil, since non-wheat flours can have a hard time rising properly). Took it out of the oven at 25 minutes and the edges were browned nicely and crunchy, but not burnt at all and it had risen very well, looked just like regular light and fluffy wheat flour when I cut into it. I couldn't help myself and took a first piece while it was still steaming hot. Scrumptious! Maybe the only thing I would do next time is add the normal amount of sugar if I wanted it a bit sweeter, but as it is, it has a very mild sweetness and a very pleasant texture. The odd time you can feel a bit of the cornmeal grainy texture, but that's half the fun of eating it, I think. I finished off the entire row I cut into in one sitting. I will definitely make this again, and the recipe is so easy and almost fool-proof it seems.
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4 users found this review helpful


Reviewed: Jul. 27, 2011
This recipe is so easy and delicious. Unless overcooked, it would be extremely difficult to screw up while making this. It was my first time making baklava, first time using phyllo dough. I can't use butter as I am severely casein-intolerant, so used clarified butter instead (ghee). I didn't have any pastry brush or baster on hand, so simply drizzled the ghee over the sheets and kinda spread it around with the back of a spoon. Missed some spots, other spots had too much butter, still turned out flaky and crispy. Added a touch more cinnamon than called for, which made the nuts very cinnamony but quite delicious! Didn't quite have a lb of nuts (I used only walnuts for the recipe), so just used what I had and added the extra phyllo sheets to the top for an extra-flaky crust. Used 3/4 cup sugar and 3/4 cup honey for the sauce. I agree could have used a touch more sauce so will make more next time. Above all else, smells WONDERFUL when cooking! This recipe is fantastic for freezing with no immediate detriment to taste or texture. There is almost no water in the final product which is needed for ice to form. So there is virtually no thawing necessary. You can eat chilled straight from the freezer or left out to room temperature.
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6 users found this review helpful

Taco Seasoning I

Reviewed: Oct. 12, 2012
Fantastic recipe, but I changed a few things. I doubled the garlic and onion powder to 1/2 tsp each as before the chili powder overwhelmed the other ingredients. I added 1 tsp of corn starch to give the meat a bit of a saucy consistency that the packets normally give. Also, after reading a review by someone stating that they used bouillon cubes to flavor it more, I opted instead to give the meat a splash of soy sauce at the time I added in the spice mix and a bit of water. I didn't want to use something riddled with MSG (which is why I didn't buy the taco seasoning packets in the first place) and bouillon is full of it. I figured I could still get the savory taste from a dash of soy sauce and the meat tasted fantastic! This whole recipe with the addition of the things I added above, made enough to spice 1 lb of meat. It was slightly more than 3 tbsp worth of spices but I don't mind the meat with a bit more flavor so it tasted great!
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Cinnamon Bun Icing

Reviewed: Dec. 9, 2010
Good base recipe, but calls for far too much sugar for my tastes. Tasted perfect after adding just one cup of confectioner's sugar to the rest of the ingredients, but then I added a half-cup more sugar (trying to stay somewhat true to the recipe) which made it too sweet and really cut down the delicious cream cheese taste. Next time I will stick with the one cup of sugar.
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1 user found this review helpful

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