Rianna Recipe Reviews (Pg. 1) - Allrecipes.com (16851930)

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Pakistani Lentil Curry

Reviewed: May 8, 2013
Excellent recipe. Very close to what I’ve had at the homes of Pakistani friends. I took other reviewers’ suggestions and used 3 cups of vegetable stock instead of 4. I also doubled the spices. I added about ½ cup of coconut milk instead of milk. This really made the dish.
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2 users found this review helpful

Spinach and Blue Cheese Soup

Reviewed: Apr. 12, 2013
Delicious and made exactly as written except using fresh spinach and vegetable broth instead of chicken. Word of caution - you really have to love bleu cheese to like this soup. The taste is VERY, VERY strong.
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0 users found this review helpful

Ancho-Chipotle Salsa

Reviewed: Apr. 12, 2013
I used to live in Mexico and this recipe is very similar to what my Mexican mom would make. I couldn't find ancho chiles at the local market so I substituted 1/4 tsp. of dried ancho spice. Word of advice - I only had tomatoes with green chilis. I DO NOT recommend using these as it made the salsa way too spicy for some.
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2 users found this review helpful

Turkish Red Lentil 'Bride' Soup

Reviewed: Feb. 7, 2013
I made this soup for a Turkish friend and she agrees that it’s very close to authentic and delicious. My only suggestion is to keep the lid on the pot as the lentils and bulgur absorb a lot of the liquid. I like heat so I doubled the cayenne.
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7 users found this review helpful

Butternut Squash Soup

Reviewed: Jan. 10, 2013
Great recipe with a few tweaks. As other reviews suggested, I cut the squash in half, de-seeded, and roasted (cut side down with skin on) in a pan with some olive oil and salt/pepper for 45 minutes at 350 degrees. I then let the squash cool and peeled/cubed it. I think roasting really brings out the flavor. I also made it vegetarian and substituted the water/bouillon for 3 cups of vegetable broth and double the cayenne pepper. It was delicious! Very rich so if you like thinner soup, I would suggest using half the amount of cream cheese.
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Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Aug. 16, 2013
This is the best blue cheese dressing recipe I’ve ever tried. It is delicious! I used low fat sour cream, mayo, and buttermilk and you couldn’t even tell. We quadrupled the recipe and still didn’t have any left over.
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1 user found this review helpful

Artichoke Spinach Lasagna

Reviewed: Apr. 9, 2013
Based on other reviews I almost doubled the sauce and used a sundried tomato alfredo sauce instead of regular spaghetti sauce. It was a huge hit and completely devoured!
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Hash Brown Casserole II

Reviewed: Apr. 2, 2013
I substituted cream of celery to make it vegetarian. Also used hash browns that already included onions to avoid that step. Very good but too much butter. Next time I’ll omit adding melted butter to the main mixture as it’s greasy enough with all the cheese.
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Jalapeno Popper Wontons

Reviewed: Feb. 12, 2013
As is, the recipe is just okay. The 2nd time I made them I used a previous reviewer’s suggestion and substituted diced Anaheim chilies instead of jalapenos. I also added 1 tsp of onion powder and 1 tsp of garlic powder to the cream cheese mixture. This makes a huge flavor difference. I used a little bit of egg to bind the wontons together and after spraying with olive oil cooking spray, I baked in the oven at 425 for about 7 minutes. A lot healthier than deep frying and easier too.
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1 user found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Aug. 31, 2011
Good recipe with a few tweaks. Instead of adding the veggies to the broths, spices, and chicken pot right away, I set them aside and instead added 2 carrots, 2 celery stalks, and ½ lg onion cut into large chunks. After about 20 minutes, I took out the veggies and added new onion, celery, and carrots as the recipe called for – then simmered for 20 minutes. I omitted the noodles. Be careful with adding salt – broth can be very salty already.
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Broccoli Cheese Soup III

Reviewed: Feb. 16, 2013
Great recipe that tastes very similar to Panera's broccoli cheese soup. I followed the recipe exactly but substituted vegetable broth, doubled the cheese, and added a handful of onions to the boiling broth. I would recommend adding a few teaspoons of black pepper.
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1 user found this review helpful

Unbelievably Easy and Delicious Vegetarian Chili

Reviewed: Feb. 6, 2013
Great starter recipe although it was quite salty. I made a few changes the 2nd time and then it was 5 stars. I started off my sautéing one chopped green pepper, one chopped onion, and one chopped Anaheim chili (de-seeded). After this I added the diced tomatoes and seasoning packets. I brought it to a low boil and simmered for about 25-30 minutes. Then I added 2 cans of chili beans. Although I’m a vegetarian, I don’t like fake meat look-a-likes so I omitted the fake crumbles. The recipe is really hearty and doesn’t need it at all. Like all chili’s, this chili is better the 2nd day!
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Dill Pickle Soup

Reviewed: Jan. 12, 2013
Delicious with a few tweaks. I added one medium potato, peeled and cubed and half a medium onion diced to the broth in place of onion salt. I made it vegetarian and used vegetarian stock plus added salt to taste. The margarine wasn't enough so I doubled it, still using 1/2 cup of flour. I really love the dill pickle taste so I also doubled the pickles and juice. Delicious!
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Cream of Fresh Asparagus Soup II

Reviewed: May 15, 2013
This recipe was nothing special. If anything it was quite bland. I followed the recipe exactly as written except I substituted vegetable stock instead of chicken broth to make it vegetarian. I never understand why people review a recipe when they didn't really follow it!
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5 users found this review helpful

Barbeque Tempeh Sandwiches

Reviewed: Feb. 12, 2013
Great base recipe but a must in preparing tempeh is steaming beforehand to take the bitterness away. What I do is grate the tempeh instead of cutting into small pieces. The smaller the tempeh the better it can soak in the marinade. After grating the tempeh, I steam for 30 minutes and then follow the recipe as is. Believe me – steaming tempeh beforehand will greatly improve the taste!
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2 users found this review helpful

Smoky Chipotle Hummus

Reviewed: Apr. 8, 2013
Good recipe but it can get expensive to make with the whole can of red peppers and the sun-dried tomatoes. When I made it the 2nd time I omitted the red peppers and tomatoes and the taste was just as good if not better. Try omitting these 2 ingredients for a more cost effective recipe. Hummus also turned out too watery when following the directions as written - be cautious and add the water little by little. You really don't need an entire half cup.
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2 users found this review helpful

Beer Cheese Soup VI

Reviewed: Apr. 22, 2013
As written this recipe is 2 stars. I had to do a lot of doctoring to make it good including adding garlic, adding Velveeta, doubling the amount of cheddar cheese, and using corn starch to thicken the soup up. It’s an okay recipe but I will try another one next time with better flavor.
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Fried Cabbage and Egg Noodles

Reviewed: Feb. 12, 2013
I really don’t understand all the great reviews. As is, the recipe is extremely bland. Maybe that’s how it is supposed to be but to my family and I, it really lacked flavor. I added 2 tablespoons of minced garlic and one medium sized onion sautéed to the mixture the 2nd time. This greatly improved the flavor.
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West African Peanut Soup

Reviewed: Apr. 8, 2013
I love peanut butter but the peanut butter taste overpowered any other flavor in this soup. I am going to make it again but use ½ the amount of peanut butter and then I think it would be great.
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1 user found this review helpful

Sun-Dried Tomato Hummus

Reviewed: Apr. 11, 2013
I really like sun dried tomatoes but I did not care for this recipe at all. It was incredibly dry and I followed the directions exactly as written.
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1 user found this review helpful

Displaying results 1-20 (of 23) reviews
 
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