AREENA Recipe Reviews (Pg. 1) - 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

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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19 users found this review helpful

Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Reviewed: Mar. 28, 2011
I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" grocery store with real butchers should have a version available--just ask one of the men behind the counter (I've seen it frozen). You can make your own if you can get veal bones and have the time. For those who are wondering, Hanger Steak is pretty hard to find. On the SF Peninsula, only Mollie Stone's carries this cut currently (I'm told by the owner that they're the only ones who still butcher from the whole animal, which is why they have it.) It rocks! Well guarded secret of the butchers ;-)
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16 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Jul. 21, 2010
This was a very good recipe after making alterations per others' reviews--sear scallops in the pan, remove, build the sauce (reduce wine first, then add other ingredients), then throw the scallops back in to finish. Nice, fast dish. I served it with shrimp risotto, but I think doubling the sauce and using pasta would be great.
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8 users found this review helpful

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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8 users found this review helpful

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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8 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

No Peek Irish Beef Stew

Reviewed: Feb. 18, 2008
This technique earns 5 stars, but the flavor is lacking (despite using a mixture of Spicy Hot V-8 and bloody mary mix). I also added salt, pepper, cayenne, rosemary, and roast beef seasoning. I used cornstarch instead of flour, which worked fine. Next time I make this, I'll omit the sugar and tweak the spices more to ramp up the flavor.
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6 users found this review helpful

Best Spinach Dip Ever

Reviewed: Nov. 15, 2011
Good if you use the whole box of spinach like others suggested. No complaints. But I wanted it great and I love spinach, so I added a second box of spinach, 1/2 packet Knorr Vegetable Soup Mix, some Aleppo Pepper, a small jar of diced pimentos, and a few more water chestnuts. I had to add a little more sour cream and mayo to get the right consistency. It was great! DH hates chestnuts, though, so next time I will chop up carrots for the texture. Oh, I used light sour cream but regular mayo (hate light mayo). Thanks for the recipe!
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5 users found this review helpful

Carrot Cake Oatmeal

Reviewed: Sep. 6, 2011
This was fine, but nothing special. I typically make steel cut oatmeal with chopped apples and cinnamon; we like that better. I think this recipe is lacking in the spices; might try it again and double the spices.
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5 users found this review helpful

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Apr. 20, 2011
This is good, but missing something; just don't know what. To be fair, I cut the recipe in half and used only whole milk. I'm not sure if that makes a big difference. I will try this again with more sauce to see if that helps. Glad I did a trial run before Easter dinner!
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5 users found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Oct. 5, 2009
I can't make any claims regarding authenticity since I've never had Etoufe before, but hubby and I both enjoyed it, and a coworker who is from LA said it was good. I used 2 lbs. shrimp since I didn't have crawfish. I didn't think the process was difficult, but it is a very spicy recipe (and I'm no wimp when it comes to heat--grew up on Indian curry). As someone else said, hold back since you can always add but can't take away. It's 4 stars instead of 5 because I thought it tasted oily (next time, will use 1/2 oil and 1/2 butter or reduce the oil) and the shrimp end up overcooked if you follow the recipe. I would toss in the shrimp, simmer for just a minute or so, turn off the heat, and let the shrimp slowly cook in the sauce--it's hot enough and shrimp go from delicious to rubbery very fast.
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5 users found this review helpful

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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5 users found this review helpful

Mussels Mariniere

Reviewed: Sep. 18, 2011
Very good recipe; not spectacular, but very good & comparable to restaurant quality. I used shallots instead of onion. As others commented, I guess the choice of wine makes a significant difference. I will experiment a little, but this helped me make a nice treat for my hubby (I don't eat mussels, but tasted the sauce).
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4 users found this review helpful

Overnight Cinnamon Rolls I

Reviewed: May 9, 2011
The only other cinnamon roll recipe I've tried is the Ninety Minute Cinnamon Rolls recipe from this site, so that's what I'm using for comparison. I thought these rolls were good, but not great. The dough is harder to work with and turns out kind of dry and hard when you eat the rolls at room temp. I liked the "refrigerate overnight" procedure because it made the morning baking very easy, but I think I prefer the taste and texture of the other recipe better (plus the dough was easier to handle). I tripled the amount of cinnamon. I used Cream Cheese frosting for both recipes. Overall, these produce a fine result that you'll enjoy. I'm just still going to look around for that ultimate recipe.
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4 users found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Apr. 27, 2011
This is a great recipe for a traditional Indian dish, but you can also get great results with fewer ingredients. My roots are from Fiji; we don't always put masala (curry powder) in veggie dishes. I often omit cumin seeds, ginger, masala and yogurt. Follow the procedure as described, but sprinkle a little lemon juice and ground cumin at the end. Sometimes I cook it down to a smooth consistency and use it as a dip like baba ghanoush (sp?). This is the only way to get my DH to eat eggplant.
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 13, 2011
Yum! Like some others, I reduced the sugar a little and increased the ginger and just baked the thighs in the sauce instead of basting. I found that an hour leads to overcooked meat, but since I used bone-in thighs, they were still ok. The sauce is quite salty, but with some brown rice it was fine. This could be a regular.
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4 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Apr. 11, 2011
I am inexperienced with yeast doughs, but this recipe turned out perfectly. I followed the recipe almost exactly (made them in a 9x13 pan), but found that it needs more cinnamon and could do with less brown sugar (as other reviewers suggested). I'll make these again, but with some adjustments and cream cheese icing. Overall, it was a fantastic first attempt at homemade cinnamon rolls and very easy.
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4 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Feb. 14, 2011
I think this is a very good recipe, but was a tad bland for our taste. I had to increase the seasonings and added some sliced mushrooms. However, I will keep this in my repertoire because it's easy, inexpensive, and uses ingredients usually on hand. I put the patties in the fridge for about 30 minutes to help them hold together during cooking--didn't have any problems with breakage. Thanks for sharing!
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4 users found this review helpful

Stuffed Leg of Lamb

Reviewed: Nov. 9, 2010
This recipe provides some very good guidance, but falls short in the flavor department (bland). I corrected this by using Penzey's lamb seasoning in addition to the salt and pepper. Loved the spinach & goat cheese filling (I used a peppered goat cheese log from Harley Farms), but I need practice with the whole pounding/rolling process. I think the flour could also be omitted--it made a weird, hard crust that seems unnecessary. Thanks for a great idea to get me started!
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4 users found this review helpful

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