Nantru Recipe Reviews (Pg. 1) - Allrecipes.com (1804165)

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Homestyle Turkey, the Michigander Way

Reviewed: Jan. 11, 2007
I made this for Thanksgiving dinner 2006. It was very easy and turned out an extremely moist, delicious and flavorful turkey. The pan drippings made an excellent gravy, too. I added a can of chicken broth, half & half and freshly ground black pepper and let it reduce. Then, I added a bit of flour to thicken and whisked it for about 5 minutes. No need to add salt because of the saltiness of the bouillon cube. I got RAVES!
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11 users found this review helpful

Cajun Chicken Pasta

Reviewed: Jan. 11, 2007
This was absolutely delicious, although it took me more like an hour to make it rather than 30 minutes (I think the cooking times, especially the 2-3 minutes for the veggies, are very underestimated unless you want hard, crunchy veggies in your pasta). I would strongly suggest buying chicken breast tenderloin strips rather than the full breasts which end up being too much meat for the dish. It's a very versatile recipe. I can't wait to experiment with other veggies in this dish. I think it'd be great with shrimp, too. I doubled the recipe with no problem but you have to use a huge frying pan and the peppers make lots of liquid so you have to reduce it down a lot more. I added cornstarch dissolved in a little water to thicken the sauce after adding cream and reducing for a while. It makes the sauce a lot creamier and thicker.
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10 users found this review helpful
Photo by Nantru

Banana Banana Bread

Reviewed: Apr. 3, 2007
This is my favorite banana bread recipe. I discovered it here, years ago, and have kept using it ever since. I see no reason to try another recipe as this one gives me exactly the kind of banana bread I like: moist, dense, chewy, flavorful and it holds together well for toasting. It's amazing toasted!
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2 users found this review helpful

Dry Spice Rub for Lamb or Beef

Reviewed: Jul. 6, 2007
Did not care for this spice rub at all. It left very little in the way of flavor. My grilled lamb chops with an acid based marinade have always turned out much better tasting. I wanted to try something new, but the chops were not good with this spice rub.
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14 users found this review helpful

All-Day Apple Butter

Reviewed: Nov. 28, 2007
The flavor was delicious--way better than anything you can buy in a jar from the store. The only criticism I would have is that the consistency was a bit thin. I cooked it for 1 hour on high then turned it down to low for 10 hours then back up to high for 1 hour with the lid off to thicken. I used a stick mixer to smooth it out at the end. It's a little soupy, but still delicious.
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2 users found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Feb. 27, 2008
Based on the ingredients, I thought this would be a very tasty dish. However, it turned out slightly bland. If I were to make it again, I would use spicy Italian sausage, not sweet, and cut it into chunks instead of crumbling it before browning. I would also add some more salt and red pepper flakes.
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1 user found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 16, 2008
Absolutely delicious. I will never boil corned beef again. I used a flat cut and roasted for 6 hours, adding cabbage, new potatoes, onions and carrots after 3 hours. The flavor in the vegetables was incredible and the meat just came apart in shreds. Best corned beef I've ever had!
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Apr. 18, 2008
I used this to frost an orange cake. I added a little lemon juice for a citrus taste. The cream cheese flavor comes through, which is good. It's not just a sweet frosting. The consistency is incredibly smooth and creamy and very spreadable. This would be perfect for a spicy carrot cake.
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4 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: May 26, 2008
This was just ok. I like the flavor of the store bought ones better. It was easy to make, but I took off an extra star because I made the recipe exactly as written and it overflowed in the pan. After reading the reviews, I see others have had that same problem. If you need to read the reviews before preparing the recipe to avoid mistakes there is a problem with the recipe as it is written.
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3 users found this review helpful

Tomato-Cream Sauce for Pasta

Reviewed: Jun. 30, 2008
This was really delicious, but it needed a bit longer than 20 minutes to cook to really let the flavors blend and mellow. I usually let my tomato sauces simmer for a minimum of 30 minutes, preferably more.
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2 users found this review helpful

Broccoli Cheese Soup

Reviewed: Jan. 7, 2009
I'm giving this 4 stars based on my alterations of the recipe. I used half the amounts called for of the chicken broth and milk and left out the water completely. This was the perfect consistency for me. Not too thick but not too thin. I also used a hand blender to puree after the broccoli was cooked and only put a few sprinkles of corn starch in (I mixed it with some of the milk before pouring in). Then I "souped" it up with some seasonings like a pinch of nutmeg, black pepper, celery salt, sea salt, Tabasco and the like. I really just tasted and seasoned and so on until it I felt it was properly seasoned. I also cooked it quite a bit longer, while stirring, then turned off the heat and let it sit for a while to thicken before serving in sourdough bread bowls. It was absolutely delicious.
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1 user found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jan. 31, 2009
Delicious recipe. I used 1 cup milk and 1 cup half and half to make it richer. This is total comfort food. Definitely a keeper. I would like to try adding some corn and/or green beans next time I make it. Update: I made this again without the ham and also adding one can each of corn and green beans (both drained). I also added in a tablespoon of Tony Chachere Creole Seasoning to give it a kick. It was even better!
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2 users found this review helpful

Italian Sausage Soup

Reviewed: Dec. 12, 2009
This was fabulous. I made it as written, except I didn't add salt (it didn't need it at all). I used 2 mild and 2 hot Italian sausages. Make sure to take the casings off the sausage before trying to brown. Oops! I think I might have cooked the sausage a bit too long because it was slightly too chewy, but everything else was fantastic. Oh, the cooking time took a lot longer for the carrots. I waited until they were done before I added the baby spinach leaves.
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2 users found this review helpful

Cranberry Sauce

Reviewed: Dec. 26, 2010
Best cranberry sauce I've ever had. Made it exactly as described. I would suggest making it the day before and letting it cool and set up in the fridge overnight. It has a brighter, more intense orange flavor when you first make it but the orange mellows a bit by the next day. I love it! It's fresh and delicious and the cranberries are tender and chewy. I'll never buy canned again.
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1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 17, 2011
This was pretty good and even better on day 2. The Italian Sausage Soup on this site is much easier and is more delicious, though. I made it as written except I only added 3 large potatoes. More would have been too many. I had to add quite a bit of salt at the end to keep the broth from being too bland. I also used half and half instead of heavy cream.
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0 users found this review helpful
Photo by Nantru

Suki's Spinach and Feta Pasta

Reviewed: Aug. 20, 2011
Could not have been easier or more delicious!! Followed some of the reviewers suggestions and added more garlic, tomatoes, mushrooms, spinach (2x the amt) and hot pepper flakes. It all cooks down so much and it doesn't alter the taste (except for the pepper flakes, but I like it hot), it just gives you more of the delicious sauce in ratio to the pasta.
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Homemade Black Bean Veggie Burgers

Reviewed: Aug. 26, 2011
Although slightly better the second day, overall I did not enjoy these and the recipe did not work as written. I had to add a lot more bread crumbs than was called for to even get anything resembling a very sticky patty to put on the baking sheet. I should have added another egg and squeezed out the water from the minced vegetables, but I wanted to rate and review this as it was written. The patties were very difficult to turn halfway through the cooking process due to their heavy wetness. It would probably have been easier and less frustrating to just pan fry them. Also, I did not care for the bland flavor or pasty texture. I'd much rather make burgers out of ground seitan (wheat gluten). Easier and tastier.
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1 user found this review helpful

Sloppy Joes II

Reviewed: Sep. 9, 2011
I made this with Loma Linda Vegeburger because I am trying to get away from ground beef. I added a little extra onion and pepper (finely diced) and souped it up a bit with some barbecue sauce, as another reviewer recommended. I put it on toasted buns. Everyone loved it. Quick, easy and delicious!
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1 user found this review helpful
Photo by Nantru

Butternut Squash Soup II

Reviewed: Sep. 25, 2011
I made it almost exactly as written and it was delicious. I garnished with a little sour cream. The only note I'd add is that it needs a lot of salt to bring out the flavor. I added a combo of sea salt, celery salt and seasoned salt.
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1 user found this review helpful

Creamed Pearl Onions

Reviewed: Nov. 24, 2011
These weren't bad, but the payoff wasn't worth the effort. Pearl onions are kind of bland and the white cream sauce was kind of bland. Might be better with a cheese sauce than a bechamel type sauce.
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1 user found this review helpful

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