AREENA Recipe Reviews (Pg. 5) - Allrecipes.com (1664062)

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Sweet Russian Cabbage Soup

Reviewed: Sep. 4, 2007
I took the suggestions of other reviewers and decreased sugar (used unrefined brown sugar)to 1/4 cup; increased the vinegar to 1/4 cup; added some cayenne pepper for heat; browned the ground beef and drained fat before adding the other ingredients. The soup was very satisfying. Hey, it's cheap, easy, goes a long way, and tastes good. What more could you ask for? Update 7/08: Made this using 1/4 cup white sugar and 1/4 cup white wine vinegar (that's what I had), and the soup was way too sweet with a weird flavor. I highly recommend sticking with white vinegar and sparingly using an unrefined sugar.
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37 users found this review helpful

Salsa Chicken Burrito Filling

Reviewed: Sep. 4, 2007
I added a little extra salsa and tomato sauce, but I thought this was a great. Hubby liked it, too. I served it in burritos with cheese, sliced pickled jalepenos, and sour cream. Makes a good amount of filling (two of us ate twice, which is a big deal when feeding my hubby!). Next time, I might add some chipotle pepper to spice it up more.
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1 user found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 18, 2007
My hubby said this is the best corned beef I've ever made--almost as good as what he used to get in New York. That's high praise! I used a 6-lb. center cut brisket; added some red chili flakes and used beef broth instead of water. My beef didn't come with a spice packet, so I used about 3 tbsp. pickling spice instead. I don't know how much of a difference the type of beer makes, but I used a 22 oz. can of Sapporo Reserve (we don't drink, so didn't want to by a 6-pack).
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3 users found this review helpful

Beef Barley Stew

Reviewed: Mar. 4, 2007
Good recipe, but my husband thought something was missing. I have no idea what the missing element is, though. It's a keeper regardless. Very hearty.
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2 users found this review helpful

Jamie's Minestrone

Reviewed: Feb. 6, 2007
Good foundational recipe that can be customized per individual tastes. I increase the garlic and use a mixture of dried herbs because I rarely have fresh on hand. Also, I use canned stewed tomatoes (broken into small pieces--with the liquid) and a few tablespoons of tomato paste instead of tomato sauce and use only broth instead of water and broth (also works well with a combination of chicken and beef broth). For my taste, this does need some added salt, but that's just me. Enjoy!
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7 users found this review helpful

Holiday Peppermint Bark

Reviewed: Jan. 9, 2007
This turned out very nicely, but I added some peppermint extract to boost the flavor. Kids loved it. I tried to make this with a layer of dark chocolate on the bottom, but the layers kept splitting apart (same problem others have had). I think next time I'll use soft peppermint candy just to make the process a little easier.
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3 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Jan. 9, 2007
Very easy and tasty, though a little on the sweet side for my taste. I will decease the honey and butter in the future, but that's because I'm Indian and used to spicy curry. Great recipe and probably a good introduction to curry for those who are a little wary. Update 4/27/09: Made this for a potluck and it received rave reviews & requests for the recipe. I doubled all the sauce ingredients except the butter and used enough chicken tenders to fill a 8 x 12 pan without overlapping too much. I just can't give it a 5 because it falls flat to my tastebuds, but that's just me. Try this--doubt you'll be disappointed.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 9, 2007
I ended up roasting these way too long (thought I would get home sooner, but stuff happens). Consequently, the texture of the meat was mushy. However, the flavor was excellent. I followed others' advice and doubled the spice mixture (careful about the cayenne, though). The skin was very crispy. I think this is a great recipe, but check the chickens after about 4 hours to make sure you don't overcook them. The bones made excellent soup, too.
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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 31, 2006
I followed this recipe pretty closely, but added dashes of paprika and garlic powder. I also added a pinch of grated nutmeg and increased the cheese to two cups. It was okay, but not as good as I hoped. It was king of bland, as others have said. I think next time I will increase the salt and the cheese. Unlike some others, I thought the amount of sauce made by this recipe was perfect.
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2 users found this review helpful

Shepherd's Pie VI

Reviewed: Dec. 7, 2006
Great recipe, though I made a few changes. I doubled the flour and broth to make more "gravy", added the 1/4 cup Worcestershire as recommended by others, mixed in some peas and carrots instead of doing the carrot puree step, and added sauteed mushrooms. Also, I mixed grated cheese and sliced green onions into the mashed pototoes (yes, I added milk to the potatoes). Made ridges in the potatoes with a fork for better browning. I took this casserole to friends who had just had a baby--everyone loved it except their finicky 4 year old, which was somewhat expected.
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2 users found this review helpful

The Best Double Chocolate Chip Cookie

Reviewed: Nov. 5, 2006
This was good, but I was disappointed by the flavor. The cookie dough lacked the deep chocolatey flavor I was looking for. I used white chocolate chips because I like "black and white" cookies. These cookies also spread a lot and end up thin and crispy. I think I will try the suggestion of using melted baker's choclate instead of cocoa powder. This is a good recipe if you like crunchy cookies instead of soft/chewy; just not a great recipe.
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3 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 5, 2006
Update: Have made these many times now, and get requests for them. I just wanted to share a tip: make the batter, portion it out and wrap indiv. cookie dough "patties' in wax paper, freeze until hard, then toss them into a freezer bag--this way you can make cookies anytime. You may need to add a minute or two to the bake time, but it works from frozen. Also, do not overbake these. Even if they look a little underdone, let them cool and they turn out fine. Enjoy! So grateful for this recipe! ------------------ I made these yesterday--both my husband and I love them! These are very big cookies (I used a 1/3 cup measure because I couldn't find my 1/4 cup scoop). I decreased the sugar a little and added some extra chocolate chips. I use a nonstick cookie sheet, so didn't need to grease the pan. I also made a batch of these using white chocolate chips, chopped macadamia nuts, and shredded coconut--very yummy! This is going to be my standard chocolate chip cookie recipe going forward.
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2 users found this review helpful

Three Bean Potluck Casserole

Reviewed: May 15, 2005
I just got back from a potluck that I took this dish to. I didn't have any leftovers to bring home and a couple folks asked for the recipe, so it's a keeper. I did add about 1 tbsp.of Worcestershire Sauce and a pinch of red pepper flakes. Also, was out of dry mustard so I used about 1 tbsp. regular yellow mustard instead.
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17 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jan. 7, 2002
This is a terrific scone. I've made it both plain and with fresh blueberries. As long as you don't overwork the dough, these come out perfectly. Several people have said that these are better than any scones they've tried before. Yummy!
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4 users found this review helpful

Displaying results 81-94 (of 94) reviews
 
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