Chamomille Recipe Reviews (Pg. 1) - Allrecipes.com (18014986)

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Whole Grain Banana Muffins

Reviewed: Sep. 1, 2007
This was really really good. I omitted the added sugar, and halved the maple syrup, and used wheat germ instead of oat bran, and it was still excellent. How a muffin should taste.
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24 users found this review helpful

Peach Cobbler IV

Reviewed: Jul. 16, 2009
Really good. I used regular flour + 1 tbsp of baking powder and baked it for the full hour. Added 1tsp of vanilla. Could stand to bake another few minutes, because it's still a bit soupy, but really, really good.
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2 users found this review helpful

Homemade Tomato Sauce II

Reviewed: Oct. 22, 2008
Exactly what I was looking for.
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1 user found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 6, 2008
OMG - This is the "special scalloped potatoes" recipe I've been looking for since my step mother left 15 years ago, all it needed was salt. I cheated and microwaved it to cut the cooking time, but it still turned out wonderfully. Used homemade mayo too, so even better.
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0 users found this review helpful

Baklava

Reviewed: Nov. 11, 2007
Excellent. Tastes just like on the Danforth. I was worried about the type of honey I chose, (non standard variety) but it still worked. Next time though -- more than 2 sheets between each nut layer, maybe 4 as they just dissolved and I like my nuts to be more separated and only use the specified amount of sauce. I had too much.
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5 users found this review helpful

Beer Batter

Reviewed: Dec. 26, 2006
Wow. That was great! I've never deep fried before and it turned out very well. I dried the fish, dredged in flour, dipped into the batter, with a little salt as another reviewer mentioned, and "deep" fried in about 1.5" canola oil in my stock pot. Worked very well. I used sole and Sleeman Cream Ale.
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2 users found this review helpful

Apple Crisp IV

Reviewed: Nov. 22, 2006
Ok, I tried to make this even healtier. I used brown sugar Splenda and whole wheat flour with organic oats and didn't use all the butter and really was still quite good. Will make again.
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3 users found this review helpful

Curried Lentils

Reviewed: Sep. 27, 2006
This turned out quite well. I think the spicyness all has to do with the curry paste. I made mine from scratch from a recipe I found on recipezaar.com/95907. Top with some mango chutney. Yum.
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2 users found this review helpful

Quiche Lorraine I

Reviewed: Nov. 26, 2005
Ths recipe was a hit! I cut the amount of milk on the recommendation of the other reviewers and it set nicely. I found my oven seems to bake at a lower temperature than indicated so it took 40 mins at the recommended temperature, then I upped it by 40 degrees for another 30 mins. Made it with my favourite scratch pie crust from the Re-Bar cookbook and it was great!
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0 users found this review helpful

Grilled Steak with Olive-Blue Cheese Glaze

Reviewed: Nov. 19, 2005
This was wonderful -- I even forgot the thyme/basil at the end. I used sherry I had on hand instead of port, and used Danish Blue cheese. I reduced it for about 20 minutes and at the end stirred the cheese into the sauce, which thickened it up a bit. Was very flavourful. I didn't have olives, so I subsituted mushrooms. Will make again for sure.
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3 users found this review helpful

Special Irish Beef Stew

Reviewed: Dec. 17, 2006
This was just awesome. Thanks for the great recipe. I did mine in the slow cooker and it turned out well.
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2 users found this review helpful

Strawberry Pie II

Reviewed: Jul. 23, 2005
I followed this recipe and used 1/2 frozen strawberries and half fresh and it came out wonderfully.
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0 users found this review helpful

Quesadillas II

Reviewed: Nov. 16, 2004
This recipe rocked. I made it for 9 of my pickiest friends and they couldn't stop talking about it. I slow cooked the chicken in salsa for 10 hours and then baked the tortillas with more salsa, some corriander and green onion. Served it w/sour cream and home made guacamole.
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3 users found this review helpful

Salmon in Lemon-Dill Sauce

Reviewed: Jul. 8, 2008
OMG this was such an amazing sauce. We omitted the lemon pepper, and just used pepper instead because we didn't have any, and it was still very very rich. I put this over whitefish instead of salmon, and I'm glad I did because if it had been salmon, it might have been too rich. Definitely will make again.
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1 user found this review helpful

Three Milks Coconut Custard

Reviewed: Nov. 6, 2005
This was excellent. The custard set very well. I didn't have butter milk so I just added a little extra coconut milk and regular milk. I like almond flavouring, so I used the full amount, but I found it overpowered the coconut flavour. Tasted like a great almond custard.
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14 users found this review helpful

Italian-Style Spaghetti Squash

Reviewed: Nov. 13, 2005
Was alright. Texture was strange and not at all like spagetti. I think I needed to cook the squash longer as it was really hard scoop out of the "shell".
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1 user found this review helpful

Cream of Chicken Soup From Scratch

Reviewed: Jan. 27, 2011
I followed this (except for the spices because I was out) and it turned out really well. Perfect in my recipe for Chicken Vol au Vent. It did thicken up really quickly and I had to add more milk to get it to the right consistency. Great base but it is definitely a condensed soup.
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14 users found this review helpful

Chicken Marsala

Reviewed: May 20, 2009
Pretty good. I still like my husband's version better -- but I think that's because I don't have to cook it!
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1 user found this review helpful

Pizza Dough I

Reviewed: Dec. 19, 2008
It's ok. The first time I did it, I followed the instructions precisely. It didn't turn out well. Edible, but too thick and doughy. 2nd time I followed other reviewer's suggestion to add 2.5 cups of flour only, but this time it was still very hard. So I added 1/4 additional warm water. This made the dough less tough and easier to spread, though slightly sticky. This was solved by flouring my hands and spreading the dough out over the pan. Doing it this way caused the dough not to shrivel up and it stayed put while topping it and cooking it. Will make again. It's the best I've found yet.
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1 user found this review helpful

Cabbage Rolls II

Reviewed: Oct. 27, 2008
In all fairness, I can't review this as it is. I followed the other reviewers recommendations (cutting the hard parts from the leaves etc., and using more sauce.) The filling seemed right -- with the addition of 1 tbsp crushed garlic that is. The sauce, I don't know because I used homemade tomato sauce, not from the can, and then forgot entirely about the worcestershire, brown sugar, and lemon. (whoops.) Bottom line, still very tasty. Next time I will not remove the harder center veins from the cabbage, because cutting them out made them virtually impossible to roll. I just boiled for 3 minutes and rolled them easily. I will try adding the sugar and remaining ingredients to the tomato sauce as well as it may have given it more flavour. I also followed another reviewers instructions and cooked this in the oven for 2 hours @ 350 degrees covered. It changed my husbands mind about cabbage rolls. Will now go into the rotation.
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0 users found this review helpful

Displaying results 1-20 (of 42) reviews
 
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