AREENA Recipe Reviews (Pg. 4) - Allrecipes.com (1664062)

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Singapore Noodles

Reviewed: Apr. 6, 2009
Like some other reviewers, I found that the curry didn't really absorb into the meat and noodles. Instead, it was like having a gritty coating of spices on all the ingredients. I thought maybe I was biased having grown up on Indian curries, but my non-Indian hubby didn't like the dish, either. Too bad because the recipe seemed to have a lot of potential, so I made a lot. I managed to salvage the leftovers by turning them into a stew--made a curry base with garam masala, tomato paste, onions, garlic and ginger, then added a bunch of chicken broth and the leftover noodles/meat/veggies. The resulting stew still wasn't fantastic, but better than the noodles themselves.
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Prune and Olive Chicken

Reviewed: Mar. 27, 2009
I was excited about trying this dish after reading the reviews, but found it sadly lacking in flavor. I don't know how it happened because the marinade was certainly aromatic, but the chicken just tasted flat. Also, I think it has too much sugar for my taste. I might toy around with it a little for future use. The chicken did come out very moist. I used skinless thighs.
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Colcannon

Reviewed: Mar. 17, 2009
Very tasty, but use less milk than the recipe calls for. I also added garlic and sauteed the leeks and cabbage rather than boiling. I think this would be delicious with a little bacon, but I made this for a work potluck and wanted to be considerate of vegetarians. Next time, I'll try it with kale for more color and character than the cabbage. For those who are wondering, mace is the outer coating of nutmeg, which is why they have similar flavors (mace is the flavoring in doughnuts). This is a very nice alternative to regular mashed potatoes!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 23, 2008
This was an easy recipe that yielded delicious results! I read the reviews about an acrid taste from the cream of tartar, so I reduced it to 1 tsp. There was no chemical taste, but the cookies also ended up crunchier than I would've liked. I will try again with the full amount of cream of tartar and see if that makes a difference. Regardless of the texture, the flavor of these cookies was perfect, and my apartment smelled wonderful.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 23, 2008
This is the only pumpkin bread recipe I've ever tried, so I don't have a comparison, but the end result was delicious. I did cut the oil in half (substituted applesauce)and increased the spices a little just to suit my own taste. One batch made 48 mini muffins plus 12 regular size muffins.
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1 user found this review helpful

Nanna's Banana Bread

Reviewed: Nov. 29, 2008
Update: This gets much better after sitting for a few days! I had a slice this morning (4 days after baking), and it was very good. If you don't like the initial results, wrap it up and wait a couple days. ------------- This was good, but missing something. Another reviewer mentioned adding one more banana, which might do the trick. My husband thinks it needs more sugar, but I like the sweetness as is. I didn't have any buttermilk, so used fat free plain yogurt instead, which worked out fine. I also added a pinch of freshly grated nutmeg. I will probably give this another try.
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Banana Crumb Muffins

Reviewed: Jul. 12, 2008
These were good, but didn't blow me away like I thought they would (based on all the reviews). I would make these again if I had overripe bananas around, but not rushing to do so.
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1 user found this review helpful

Gazpacho

Reviewed: Jul. 9, 2008
I thought this was just okay as written. At the time I made this, I had never tasted gazpacho and didn't know what I was aiming for, but was making it for my hubby & his grandmother who love the stuff. Per other reviews, I used V8 instead of tomato juice, but have since learned that V8 is probably what killed this dish. I also added worcestershire sauce, and lime juice to perk it up, and I'd stick with those additions. This was an easy recipe, but not impressive. I've since found Alton Brown's gazpacho recipe, which is fantastic although labor intensive. If you decide to continue with this recipe, please don't repeat my mistake of the V8 juice substitution--stick with tomato juice.
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Pennsylvania Coal Region Barbecue

Reviewed: Jun. 30, 2008
I made this mid-morning and left it for my husband's lunch since I would be out all day. He ate it all before I came home! It must have been good (smile). I did add a couple tablespoons of barbecue sauce and a dash of Worcestershire because it seemed a little flat. Also, used spicy brown mustard instead of yellow, as mentioned by other reviewers. I used 96% lean ground beef so it was fairly healthy from a fat content perspective. This was so quick and easy--will be a go-to recipe for those days when I just need something fast and simple.
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Amazing Pork Chops in Cream Sauce

Reviewed: Jun. 19, 2008
Not bad, but I had to add a lot of seasoning/spices to this (garlic, pepper, shallots, salt, paprika, cayenne). Maybe it's just my Indian tastebuds, but the original recipe is quite bland. I used sherry and half 'n half because that's what I had on hand (had to thicken with a couple tablespoons of flour). I might try this again, but I'm not sure it's worth the fat and calories.
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Onion Quiche

Reviewed: Jun. 18, 2008
I made so many changes that I'm not sure it's fair to rate this recipe, but here's my feedback in case it's helpful. To reduce calories/fat, I baked this without a crust. I used 5 eggs as recommended by others. I completely changed the other ingredients--used sauteed mushrooms and spinach, feta cheese, diced kalamata olives, balsamic onions (Barefoot Contessa brand), garlic powder, pepper, paprika, and half 'n half instead of cream. I baked this concoction in a glass pie plate at 350 for 30 minutes. It turned out very well (hubby just devoured it and asked me to make another one). I agree with other reviewers who comment that this is a great base recipe upon which it's easy to build whatever quiche you want. The ratio of eggs to dairy is perfect if you use 5 eggs and 1/2 cup milk/cream. This was a great way to use up ingredients that were in the fridge! Next time I might try using Egg Beaters to reduce the fat further.
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Broccoli Sausage Simmer

Reviewed: Jun. 17, 2008
Not the most exciting dish, but flavorful and easy. To be fair, I didn't have fresh basil or parsley, so I threw in a little dried Italian seasoning instead. Like others, I also used turkey sausage to lower the fat content.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jun. 14, 2008
Not too much to say--it's good & easy!
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Kielbasa Stew

Reviewed: Jun. 6, 2008
Hubby and I did not care for this recipe at all. I'm giving 2 stars instead of 1 because I used turkey kielbasa and left out the sour cream. Maybe the recipe without my changes is better, but I won't bother trying it again to find out.
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Guacamole

Reviewed: Jun. 3, 2008
I don't eat guacamole (can't stand avocados), but made this for my hubby. He didn't like the tomato and said it needed more salt, but was otherwise a decent recipe. Good, but not great.
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Quick Greek Pasta Salad with Steak

Reviewed: Jun. 3, 2008
I couldn't find the pesto, so I used julienned sundried tomatoes and just chopped them up finely. I also added more feta and seasoned the steak with salt, pepper, and Greek Seasoning (Penzeys.com). Wasn't in the mood for pasta, so tossed the meat into spinach leaves, chopped fresh tomato, cucumber, and pepperoncinis for a great warm salad (added a little red wine vinegar). Next time I'll use kalamata olives for more flavor. Will be making this again!
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Polynesian Coleslaw

Reviewed: Jun. 2, 2008
I originally gave this 3 stars, but am now upgrading it to 4 after the coleslaw had about 2 hours to hang out. Note: I did not have chives, red pepper, or sesame seeds and I added the juice of one lime and about 1/2 tsp. honey to perk it up a little. I used a natural peanut butter that doesn' have any added sugar, so that may have made a difference in the taste/texture. My hubby said he'd like to have this again. I am happy to find a lower fat/higher protein coleslaw recipe!
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Flash-blasted Broccoli and Feta Pasta

Reviewed: May 28, 2008
Great flavors, but does not make enough sauce (well, I think it's just enough, but hubby likes saucy pasta). I added grilled chicken breast to the leftovers. Loved the broccoli (used fresh since it's always available at reasonable price in CA). Substituted slivered almonds for pine nuts--cheaper. It's not really a lowfat recipe, but very healthful, esp. if using whole wheat pasta. Will make this again, adding more wine and probably double the vegetables.
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Amish Macaroni Salad

Reviewed: May 27, 2008
Very good recipe--I'm not big on macaroni salad, but hubby loves it. I reduced sugar to 1/3 cup, used about 1/2 a jar of diced pimentos instead of the red bell pepper, and added a can of chopped olives to the mix. Also I substitued mayonnaise for 1/2 of the Miracle Whip called for in the recipe (we just don't like Miracle Whip). Next time, I think I'll add a bit more vinegar for some tang. Enjoy!
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: May 14, 2008
Very good recipe. For 1.5 bags of coleslaw mix, I used 1/2 cup sugar, 1/2 cup vinegar, 1/4 cup plus 2 tbsp oil. I added a little onion powder, garlic powder, dash of paprika, and celery seed. I simplified the process by dissolving superfine sugar and the spices in the vinegar, then adding the oil. No need to heat this mixture before tossing with the salad.
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Displaying results 61-80 (of 97) reviews
 
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