SHRIEKINGVIOLET Recipe Reviews (Pg. 1) - Allrecipes.com (18063837)

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How to Make Turkey Manicotti

Reviewed: Jan. 19, 2014
Made this manicotti tonight and it was delish and so easy! I made this for the opposite reason Chef John intended : I had some leftover homemade ricotta that needed to be used up! Since I didn't have turkey leftovers on hand, I used meat from a store bought rotisserie chicken. The only other change to the recipe I made was that I used a mixed Italian seasonings blend rather than marjoram as I didn't have any on hand. I was really impressed by how much the crepes mimicked pasta in this dish. I almost couldn't tell this difference. And these are much easier to fill than the traditional manicotti shells (though truth be told, I always cheated when using those but slitting them open after I boiled them and before rolling them up around the filling). I will definitely make this again!
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Creole Crab and Corn Chowder

Reviewed: May 5, 2012
Great soup, extremely flavorful and pretty easy to make! I did think it a bit too spicy though. I knew using all jalapenos would be more heat than I could handle so I used the milder Anaheim pepper instead. It was still a little hotter than I would have preferred. It wasn't the heat itself that was the problem, but that the level of heat overpowered the flavor of the crab. I added some milk to tone it down a bit which helped, but I think if I made it again I'd replace half of the chili pepper with plain bell peppers. Pretty yummy soup though! Hearty and full flavored.
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8 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Jan. 14, 2012
Delicious recipe, but the cooking method as described needs work. There's no reason this soup should require two pots to fix. That's just more mess and extra work for such a simple soup. Rather than following the cooking instructions, I did something similar to other reviewers in that I sauteed the veggies in butter and salt first for about 5 minutes, added the flour and dry seasonings next and cooked the dry mixture for a few minutes before gradually adding the liquid ingredients (plus the pepper and worcestershire sauces) and letting everything simmer for 20 minutes or so before adding the cheese at the very end. I prefer a smoother texture for my soups, so I took an immersion blender to the pot right before I added in the cheese. Apart from that though, this is a terrific recipe. My family raved about the flavor and the leftovers are delicious too. The key to getting great results for this soup is to use good cheese. Don't be lazy and use preshredded cheddar, as the flavor profile and the texture won't be as good than if you had picked up a block of decent cheddar (I used Tillamook, but a good Wisconsin cheese would be fitting!) and grated it yourself. The result will be so much creamier and the taste so much richer that you won't regret the extra effort!
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Baked Potato Soup

Reviewed: Mar. 21, 2010
Great baked potato soup recipe! I've tried other recipes and they just weren't as flavorful as this one. This gives a lovely rich, think soup that's absolutely restaurant quality. I like that it uses more chicken broth (though I used chicken stock as it's more flavorful) rather than all milk as this adds more depth to the soup. I do think the basil content in the recipe is going to be a bit too strong for most, as even if you just add half, as I did after reading the reviews here, the soup still had a fairly prominent basil flavor. Which isn't a bad thing, but may not be what people want in a baked potato soup. The salt content should also be adjusted some depending on the type of broth or stock you use as some are going to add saltiness on their own. I didn't use a low sodium stock so I reduced the additional salt by a third. Other changes I made: kept more of the bacon grease to add flavor to the soup and make a proper roux with the flour, added the bacon and the cheese (1 cup, next time I'll likely use more) into the soup toward the end rather than using it as a garnish, doubled the potatoes and skipped the hot sauce. The soup is plenty flavorful without the hot sauce, so unless you like your soup a little spicy your soup won't suffer without it. Great soup for cold day! My family loved it and I'll make it again!
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Irish Lamb Stew

Reviewed: Dec. 21, 2008
Delicious! It's freezing outside and I was craving something that was stick-to-the-ribs good so I decided to give this a try. So glad I did! The flavor is wonderful and it was easy to do. My only complaint is that even after coating the lamb in flour, the liquids in the stew were much thinner than I like for a stew even after hours and hours of simmering it in the crockpot. This was easily fixed though. I just mixed up a roux with butter and flour (I used 2 tbsp of each to thicken 5 servings worth of stew) and stirred it in shortly before dinner time and it thickened up nicely. I did make some changes. Rather than cooking it on the stove, I threw all of the ingredient into my crock pot and cooked it on low for 10 hours. I also upped the garlic (because I love it!) and the potatoes, substituted red wine for the portions of white wine and water that were called for and added some Rosemary in the same proportions as the Thyme. I also just bought some precut lamb stew meat so I'm not sure what cut it came from, but it braised nicely. Didn't bother to brown it first as I knew it'd be in the crockpot for long enough to cook it thoroughly. Fabulous recipe! I'll be making this again and might try adding Guinness next time as some of the other reviewers have suggested.
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