TartanSongbird007 Recipe Reviews (Pg. 1) - Allrecipes.com (16654488)

cook's profile

TartanSongbird007

Reviews

Menus

 
View All Reviews Learn more

Tofu Parmigiana

Reviewed: Apr. 27, 2014
I'm new to tofu and this, as written, was a hit. I took the tips to get the tofu (extra firm) as dry as possible. I sliced the loaf into three pieces (bigger than 1/4") and placed them on two paper towels on the counter. I topped them with two more paper towels, then a large dinner plate, and plop...the coffee maker went on top of it all. I came back about three hours later and they were perfect, and the towels were drenched. I also dipped the tofu slices into a beaten egg, then into the crumb mixture. I pan fried them on a very hot skillet (olive oil) and got them quite dark & crispy. The sauce was so simple. Be sure to use fresh garlic clove, but the dried oregano is fine (I was generous with it). Allow it to simmer for a good while to thicken it, too. We had it with veggie pasta tossed in pesto, and a baby spinach, strawberry and toasted almond salad. Superb dinner!
Was this review helpful? [ YES ]
1 user found this review helpful

Vegan Red Lentil Soup

Reviewed: Mar. 14, 2014
Yep! 5 star all the way. But WOW it's THICK! Like paste, so be SURE to add more liquid...the reviewers that talk about the thickness have added more coconut milk or veggie broth or water. And it takes longer than 30 minutes (low simmer) to get those lentils for break. I pre-cooked the butternut squash, so added it after the lentils had been in for ~30 minutes. Zowie this is so good!
Was this review helpful? [ YES ]
0 users found this review helpful

Rich and Creamy Tomato Basil Soup

Reviewed: Mar. 13, 2014
Watch your salt on this!! Tomato juice, butter, and if you use them: canned tomatoes (they are WONDERFUL!) can add up to so much sodium, it'll preserve your insides. My fresh basil wasn't so fresh, as I discovered, so I added lots of dried. It's a VERY good recipe! I even added a smidge of Dijon mustard (I do that with ALL my soups and - this included - took it over the top. Next time, it's low sodium juices and unsalted butter, then salt as needed, but all else remains the same. YUM!
Was this review helpful? [ YES ]
3 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Mar. 6, 2014
A great soup! I followed it, but left the fresh ginger at the store (duh!) so used dried, ground ginger. Didn't eat it with yogurt, either. This is so easy to make, and a stick blender whips it up in no time. I didn't eat it right away but stored it in Ball jars (this recipe makes two quarts) to serve later in the week. A perfect heat-n-eat recipe, the flavors blended beautifully and made a rich, delicious, stick-to-your-ribs lunch.
Was this review helpful? [ YES ]
2 users found this review helpful

Death by Chocolate Mousse

Reviewed: Dec. 17, 2013
This was GREAT! I followed the recipe exactly, except I made a dozen 4 oz. cups lined with lady fingers. This recipe will make exactly a dozen, filled with mousse almost to the brim. I got the glass dishes at the Dollar Tree store (4 4-oz. dishes per pack - 25 cents each!). Lady fingers come in a flat of 12. They're already split lengthwise so I used one whole lady finger for each dish. I placed a half lady finger on the bottom and the other half I broke in half again (the short way) and propped each half against the half at the bottom. The completed mix pours nicely into the dishes and settles cleanly around the lady finger. The lady fingers don't absorb the mousse and will hold up, providing an added not-too-sweet texture to the dessert. Also, I was short on time. I put the melted-chip mixture in the freezer and stirred often, until it got to room temp. The beaten cream folded in nicely. Once the mousse was poured into the dishes, I placed them all in the freezer again to set up. They were in for about an hour, with no harm to the mousse. Transporting them was tricky: I have a cooler chest that is only the height of soda cans. I lined the bottom with freezer packs; placed a cookie sheet over the cold packs and placed a cut rubber mat (I had clean, anti-slip rug-mesh) on the bottom of the cookie tray. They stayed still through the drive and stayed cold for three more hours (when eaten). Everyone LOVED it!!
Was this review helpful? [ YES ]
3 users found this review helpful

Butternut Squash Soup II

Reviewed: Nov. 8, 2013
Years later, and this recipe is still making its way into good cooks' notebooks and card files! I followed this recipe very closely, with only a change in the chicken stock. I essentially concentrated that flavor by taking 16 oz water and using about 1.5 tablespoons (T.) natural chicken stock/bouillon. This added salt, so I didn't add that at the end. I'd seen other reviewers mention the recipe was bland, so I added a teeny dash of paprika, cumin, turmeric and garlic powder...very, very little. It blended down to the consistency of puree or baby food, which we really like (real 'stick-to-your-ribs soup'), adding a little water after blending to make it the thickness we like. The soup had a ton of flavor and I doubt I even needed those extra spices. Definitely a keeper...will make this again...and again...and again...!!
Was this review helpful? [ YES ]
1 user found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Apr. 23, 2013
TASTY! I added an 8 oz jar of rich salsa and cilantro. It came out with too much tomato flavor where you couldn't taste the other veggies I added (snap peas w/ pods, broccoli, cauliflower, bell pepper and at the last second - per bowl: baby spinach). Heeding another reviewer's suggestion, I added a can of sauerkraut, too. So I could use this too-tomato-ey concoction, I drained off much of the tomato broth and added chicken broth. THAT turned out very good. Also, take a look at the "Ginger Beef" recipe (Allrecipes). The flavors in the two recipes are quite similar, so you might explore using this soup as base, and adding the Ginger Beef portion as a variety.
Was this review helpful? [ YES ]
0 users found this review helpful

Ginger Beef

Reviewed: Apr. 20, 2013
This was quite tasty...a lot of different flavors. After the 'marinate' - which I'd increase next time to a few hours, I heated a pan with some coconut oil very hot and browned the meat quickly. So many diced onions and tomatoes produced a soup base, so I drained much of it off (keeping it for another day as a yummy tomato-based broth). The pressure cooker worked fine to cook the meat & onions in about 20-25 minutes (my cooker has a three-ringed pin in the pressure stopper that rises with increased pressure. The pin went up to the bottom ring and then I turned it off and waited for it to go down w/o releasing any pressure - the meat was great). My rice cooked with a little chicken bouillon, and the canned tomatoes and onion soup provided PLENTY of salt, so I didn't add any. As others mentioned, the recipe needs veggies. In a separate pan, I steamed carrots, red and green bell peppers and broccoli (all cut in med chunks) and then added them to the finished (and drained) meat/onion mixture. It was delicious and I'll cook this again. Ginger, onion, garlic and turmeric are VERY good for you too, so this is a 5-star recipe for us!
Was this review helpful? [ YES ]
0 users found this review helpful

Enchiladas Suizas

Reviewed: Jun. 13, 2012
This was delicious. It took a bit of work and the white sauce softened the pan of enchiladas into more of a casserole: I couldn't find where the rolled enchiladas were to scoop them out intact. But being one of the tastiest (Cinco De Mayo) recipes that night, presentation was easily excused. Next time, I want to bake two enchiladas in individual dishes each, so scooping the mass from the pan isn't an issue. It's a very very tasty recipe, as written.
Was this review helpful? [ YES ]
0 users found this review helpful

Summer Corn Salad

Reviewed: Jun. 4, 2012
I love the taste of summer corn. But it's delicate, and I found that adding just the tomatoes to this recipe began to diminish the taste of the corn. When adding the onion (yellow) and dressing parts (basil, vinegar, etc)...I cut them back a LOT to keep the flavor of the corn 'in front'. To no avail (*sigh*). In the end, it was more like eating dressing over veggie bits that was pretty far from fresh corn flavor.
Was this review helpful? [ YES ]
2 users found this review helpful

Hot Tamale Pie

Reviewed: May 2, 2012
Yep! It's a keeper! There are only two of us, so I cut the recipe in half, and baked in an 8 x 8 brownie pan. I was careful to keep the layers separate, so it looked as gorgeous as shown in Chef John's video (see photos: it was submitted by "Denise"-thanks)! I came close, but the Jiffy mix fools you: wet it looks like a thin layer, but cooked it puffs a LOT, so it blends heartily with the meat layer. I still had a good layering going on when served, and it tasted delicious. Easy, worth-it recipe. Even great the next day.
Was this review helpful? [ YES ]
57 users found this review helpful

Slow Cooker Green Beans, Ham and Potatoes

Reviewed: Apr. 5, 2012
I've been serving this for years and it is always a winner. Here's something that I've found that takes it from "okay-good" to "perfect": add a very generous teaspoon of country Dijon mustard toward the end...when you are cooking the potatoes. Be sure to use new, or red or white potatoes; russets will fall apart with too much cooking or reheating. If using ham hocks (which are fatty) try cooking them alone (in the slow cooker), strain meat, keeping the broth, allow broth to cool and remove the fat on top. Now add cut ham pieces, potatoes and green beans to the broth in a large pot, and gently boil until beans & potatoes are tender. Ham slices are faster (cook at least two, cut in 1" squares) less fatty and just as delicious, with less work than skimming fat from hocks. Which ever you choose, don't forget the country Dijon! Yummy!
Was this review helpful? [ YES ]
22 users found this review helpful

Banana Banana Bread

Reviewed: Oct. 18, 2010
Yep! I have to concur: this is the best banana bread. It used 5 bananas to get the 2.5 c and all those bananas are what make it sooooo moist. Great recipe for those need-to-please guests & occasions.
Was this review helpful? [ YES ]
2 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Christmas Appetizers
Christmas Appetizers

Dozens and dozens of appetizers perfect for the winter season.

The Season’s Best Sides
The Season’s Best Sides

Complete the meal with your favorite holiday side dishes.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States