TSEE Recipe Reviews (Pg. 1) - Allrecipes.com (18004506)

cook's profile

TSEE

Reviews

Photos

Menus

 
View All Reviews Learn more

Kung Pao Chicken

Reviewed: Jul. 22, 2014
I made this the first time as written and I did not like the result. There is too much cornstarch (the written amount makes the dish dry and pasty), too much sesame oil (it nearly overwhelms every other flavor) and not enough sauce overall. I made it a second time and I reduced the cornstarch by 1/2, reduced the sesame oil to 1 teaspoon in the sauce only (none in the marinade) and I doubled the sauce and also dissolved the cornstarch in 1/2 cup chicken broth instead of 2 tablespoons of water. It was much better the second time around but still not even remotely like PF Chang's, which is what I was going for. I will continue to try different Kung Pao Chicken recipes to find a really good one. This one will probably not be made again in my house.
Was this review helpful? [ YES ]
0 users found this review helpful

Raspberry Cheese Spread

Reviewed: Dec. 12, 2013
This is a wonderful recipe that gets 5 stars after a few tweaks. First, be sure to use blocks of cheese that you shred yourself; if you use pre-shredded cheese the consistency is a little odd because of the flour/starch that is added to pre-shredded cheese. When you use block cheese it "melts" into the rest of the ingredients and is nice and smooth at the end. I use chipotle raspberry preserves on top which adds a smoky heat that is just divine! I buy the chipotle raspberry at Costco's but I've occasionally seen it at the regular grocery store too. Lastly, this really should sit more than an hour to allow all the flavors to combine and deepen. I like to make it 12-24 hours in advance.
Was this review helpful? [ YES ]
0 users found this review helpful

Party-Size Greek Couscous Salad

Reviewed: Jul. 3, 2013
This salad is wonderful, everyone I feed it to just loves it. However, since it uses a bottled dressing please know that the dish is only going to be as good as the salad dressing you use so if you don't have the inclination to make your own (by far the tastiest option) then at least put in the extra couple of dollars to buy a quality vinaigrette. Also, this salad is MUCH better after having sat for a while (preferably overnight) because that gives the couscous and veggies time to soak up the dressing (you might have to add a little more dressing the next morning too). If you mix it and serve it right away it can be a tad bland.
Was this review helpful? [ YES ]
0 users found this review helpful

Sausage and Peppers Lasagna

Reviewed: Mar. 15, 2013
Mainly I want to review the cream cheese mixture because that's what I was going for when I chose this recipe. I had never used cream cheese in lasagna but I'm a total cream cheese nut and didn't want to put in the effort to make the more traditional bechamel sauce. The cream cheese tasted alright, although it made the lasagna seem less "Italian" tasting than using bechamel or ricotta. My main problem with it is that cream cheese gets very liquidy when it melts and it was just too wet in the end. I used the no-cook noodles so they should have soaked up a lot of that liquid but there was still too much for me. Als far as the rest of the recipe goes, 1/2 pound of sausage is definitely not enough for a 9x13 pan of lasagna, IMHO, so I doubled the sausage and it seemed odd to put the meat layer on the bottom, without any noodles under it to hold it together when you cut it up and serve it, so I didn't follow that part. I layered it in my usual fashion. All in all it's not a bad recipe abut I don't think I will do the cream cheese again.
Was this review helpful? [ YES ]
1 user found this review helpful

Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Mar. 8, 2013
I did not follow the exact measurements for this recipe, after my adjustments it was a 5 star recipe for sure. I took all the listed ingredients and just made it to taste (basically, more garlic, more basil, more feta, also added paprika). Instead of dried basil I used fresh basil and I think that is a really important key to making this recipe truly outstanding. The flavor combination comes off bright, fresh and super flavorful. We had REALLY thick pork chops so we seared them over high heat in the frying pan and then finished them in the oven. Didn't taste the balsamic much, so might increase that just a tad next time but everyone really loved this so there definitely WILL be a next time!
Was this review helpful? [ YES ]
1 user found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Aug. 7, 2012
This would be 5 star after just a couple of adjustments. I used a little extra garlic, less sugar than called for, added in a couple of tablespoons of rice wine vinegar and a couple of tablespoons of asian chili garlic paste to give it some kick. My sauce did not thicken up despite extra boiling so I had to add a decent amount of cornstarch to get that nice thick glaze I wanted. In the end though, it was a phenomenal dish and everyone absolutely loved it. I served it over jasmine rice along side an asian green salad with miso ginger dressing.
Was this review helpful? [ YES ]
1 user found this review helpful

One Hundred Thousand Calorie Bars

Reviewed: Apr. 18, 2012
I hate to poo poo these after all the good ratings but they weren't as good as I wanted them to be. The german cake mix ended up being sort of an odd element to the dish. It has a subtle flavor that got lost and seemed almost flavorless compared to the very strong and very sweet caramel and chocolate. I wasn't crazy about the texture of the cake layer either. I brought these to a friend's house and one person absolutely loved them and the other person felt the same way as me, that they were just OK.
Was this review helpful? [ YES ]
2 users found this review helpful

Baked Monte Cristo Sandwiches

Reviewed: Dec. 31, 2011
The substitution of puff pastryfor bread in these Monte Crito's is outstanding! The puff pastry is buttery and rich. I have always heard of Monte Cristo sandwiches made with raspberry jam instead of served with maple syrup so I spread a thin layer of good quality raspberry jam inside the puff pastry before I folded it over the other ingredients. I did not serve with maple syrup. Also, I used Gruyere instead of swiss. Looks fancy and tastes decadent. Outstanding!
Was this review helpful? [ YES ]
11 users found this review helpful

Kielbasa Stew

Reviewed: Sep. 12, 2011
This was very tasty, however I admit to altering it just a little. I didn't want the sweetness of tomato soup so I used a can of fire roasted chopped tomatoes. I did not add any additional salt and this was plenty salty, definitely use low sodium broth. Also I added a little garlic powder and instead of plain sour cream I used jalapeno sour cream. YUM!
Was this review helpful? [ YES ]
2 users found this review helpful

Vegetable Focaccia

Reviewed: May 8, 2011
This was very good but it didn't blow me away. The vinegar on the veggies is a very nice touch. Mine came out a bit too sweet for my tastes but nobody else thought it was sweet, but I'm sensitive to sugar and I think it may have been because I used a vidalia onion combined with the sweetness of the apple cider vinegar I used, next time I would use a regular white onion. I also added fresh crushed garlic which I think is a must!
Was this review helpful? [ YES ]
3 users found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Feb. 6, 2011
These were just ok. The blue cheese flavor was overwhelming (and I LOVE blue cheese) so much that it was really all I could taste. I increased the amount of pear but the flavor still got lost. When it was time to serve these I drizzled each cup with the tiniest bit of honey and that made them taste much better, I recommend the honey!
Was this review helpful? [ YES ]
5 users found this review helpful

Peanut Butter Frosting

Reviewed: Jan. 6, 2011
I give this only 4 stars because as written the amounts of each ingredient were off, but when I toyed with it the outcome was really outstanding. The peanutty taste depends on your brand of peanut butter so buy a good quality one (I use JIF). I use more peanut butter, less butter and less sugar (4 cups? No way!!) and I just play around with the amounts until I get the flavor I want, if it's not peanutty enough or if it's too sweet I add more peanut butter, if it's not sweet enough I add more sugar, if it's too thick I add more milk. Simple as that. This comes out very soft and fluffy (but it you want a stiffer frosting use more peanut butter/sugar and less milk). The trick to getting this to a beautiful soft, light consistency is to soften the butter a bit in the microwave and beat it really well.
Was this review helpful? [ YES ]
2 users found this review helpful

Blonde Brownies I

Reviewed: Dec. 22, 2010
I didn't alter this recipe except to reduce the salt to just a dash. I doubled the recipe and used an 8x12 inch cake pan and thought it made the perfect thickness, I believe a 9x13 inch pan would make these blondies too thin. I baked for 38 minutes. The consistency was perfect for me, they were moist and very chewy like a brownie should be, not cakey at all. They had a lovely textured crust on the top and bottom to encase the gooey middle. Basically they just taste like chocolate chip cookie bars (which is delicious in it's own right) but to make true blondies they should be made with butterscotch chips instead of chocolate.
Was this review helpful? [ YES ]
3 users found this review helpful

Sopapilla Cheesecake Dessert

Reviewed: Dec. 20, 2010
I gave this only 4 stars because I have to make a few alterations after which I would give it 5 stars! The flavors are really excellent and I get soooo many requests for this recipe! The changes I make are to cut the sugar in the cheesecake portion down to 1 cup and in addition to the cream cheese I also add about 1/2 cup sour cream and one egg. For the topping I add an additional teaspoon of cinnamon and sprinkle a little bit of the topping onto the bottom layer of crescent roll dough before the cream cheese layer. Lastly, a half cup of butter is unnecessary in my opinion and I only use about 6 tablespoons instead of 8. Don't shy away from this because it uses prepared crescent dough, it doesn't detract from the dish at all!
Was this review helpful? [ YES ]
39 users found this review helpful

Apple Crisp II

Reviewed: Nov. 25, 2010
Everybody is giving this 5 stars but nobody is making it according to the recipe, how can you give something a top rating when you've altered it? The first time I made this it was bland and watery with not enough "crisp" topping so the recipe as written gets only 3 stars from me. The second time I made this it turned out REALLY good! I omitted the water, decreased the white sugar by 1/2 and added nutmeg, allspice and clove along with the cinnamon in the apple mixture. I made almost double the amount of topping. In the end it was fantastic when I served with vanilla ice cream.
Was this review helpful? [ YES ]
3 users found this review helpful

Green Goddess Salad Dressing

Reviewed: Oct. 29, 2010
This is very, very good! It tastes so bright and fresh. I did alter the recipe: I doubled the parsley and chives and add garlic and cracked black pepper. They mayo has a strong flavor so I've found it's best to make it with 1/2 mayo and 1/2 plain yogurt. This is a great dip for carrots, cucumber, grape tomatoes and pumpernickel bread (I usually cut up pumpernickel bagels).
Was this review helpful? [ YES ]
29 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Oct. 22, 2010
The flavor of these were outstanding, this is SERIOUS peannuty flavor! Having said that, I added a teensy bit to the recipe, hence the 4 star rating instead of 5. I subbed brown sugar for the white and cut it down to 3/4 cup, added a 1/2 teaspoon of vanilla, 3 tbsp of flour (so mine weren't "flourless") and I used natural unsweetened peanut butter WHICH IS KEY! Mine baked for 10 minutes, I removed them before they were actually done and let them sit for 5 minutes on the baking sheet. These cookies are very delicate (texturally), overcook them and they just get too crumbly to even handle; you MUST take them out before they're fully cooked if you want them to stay soft and tender. Also, make sure you flatten them to the desired thickness when you make the fork marks on top because they don't really spread at all.
Was this review helpful? [ YES ]
1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 4, 2010
I give this 4 stars because the flavor was excellent but I didn't like the texture, it was too dense and very gummy, not really like a bread as I hoped. Perhaps I should have cooked it longer but I had already cooked it for an hour and 10 minutes as opposed to the 50 minutes it said in the recipe. I will either come back to this recipe and toy with the measurements or try another one for that softer, lighter bread that I want.
Was this review helpful? [ YES ]
1 user found this review helpful

Avocado, Asiago and Prosciutto Pizza

Reviewed: Sep. 23, 2010
This was really good but I gave it 4 stars because I added a little bit and think it would have been too dry and maybe a little bland without me fiddling with the recipe. On the crust I brushed a mixture of olive oil, crushed garlic, a little extra fresh basil, salt and black pepper before layering on the Prosciutto, cheese and more basil. I like how this recipe calls for the avocado to be put on after the pizza has cooked, it's a really nice temperature combination with the hot pizza and cool avocado. The red pepper flakes were a very nice touch as well.
Was this review helpful? [ YES ]
2 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 22, 2010
First I would like to state that I'm confused how everyone rates this 5 stars and as the "best" they've had but almost no one truly followed the recipe exactly. When reading the reviews it seems that the majority of the people had to add a lot more spices... Having put that out there I think this was quite good but not really much different from the lasagna I usually make (that I use a high quality jarred sauce in) and this one took sooo long to prepare! The sausage and beef make for a nice combo but I still prefer to add a layer of pepperoni in my lasagna for some more zing. Also I think the cheese needs a little help, mozzarella is so mild it gets lots in the dish, I prefer to use a mixture of mozzarella and medium or sharp provolone and to mix the grated parmesan into the ricotta since ricotta is fairly bland. I also added quite a lot more spices and some red wine to make the sauce more exciting. All in all a good basic recipe for someone who's never made lasagna from scratch before but guess I was just hoping for a lasagna that was more flavorful and robust.
Was this review helpful? [ YES ]
6 users found this review helpful

Displaying results 1-20 (of 54) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

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