IBNSHISHA Recipe Reviews (Pg. 1) - Allrecipes.com (18082118)

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Vegan Curried Rice

Reviewed: Oct. 19, 2004
This rice tasted pretty good, but the mix of curry powder and soy sauce didn't make for a very appealing color. I would recommend omitting the soy sauce and adding some turmeric and/or saffron for a really "curry" color. Also mix in some chopped onion and peas for both flavor and color.
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54 users found this review helpful

Quick and Easy Thai Style Coleslaw

Reviewed: Oct. 19, 2004
I'm not usually a fan of sweet salads but this one was pretty good. Still, next time I think I halve the honey, replacing the missing half with an equal amount of soy sauce, to reduce the sweetness and increase the "Asianness" of the flavor.
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34 users found this review helpful

Roasted Asparagus and Yellow Pepper Salad

Reviewed: Nov. 7, 2004
I really liked this, but my wife thought it was too spicy. She did ask me to make it again without the hot sauce.
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14 users found this review helpful

Horseradish Corn on the Cob

Reviewed: Oct. 19, 2004
This recipe, scaled down for two, was ok, but I found the toppings not quite strong enough when partnered with the absurdly sweet corn available in Japan. If you corn you think might be too sweet, increase all of the toppings. (I will double them the next time I make this for 2).
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14 users found this review helpful

Stir Fried Snow Peas and Mushrooms

Reviewed: Nov. 1, 2004
This was really good, but purchased teriyaki sauce can be a bit too thick and rich, overwhelming the poor mushrooms. Try with a mix of soy sauce, sake and mirin (sweet sake) istead.
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13 users found this review helpful

Cucumber Peanut Salad

Reviewed: Oct. 19, 2004
I used 2 small Japanese cucumbers and 3 tablespoons of chopped almonds when I made this. It came out a little nut -heavy, and I think next time I'll use 3 J-cukes (about 1.5 large cukes) without increasing the nut amount.
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8 users found this review helpful

Mayonnaise Cookies

Reviewed: Nov. 7, 2004
The Japanese home kitchen is not designed for baking. I tried this, without any kind baking utensils like an electric mixer, and with an oven that looks like (and in fact doubles as) a microwave. Those cookies whic I was able to complete were great (didn't last the day), but the dough was really hard to work with.
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7 users found this review helpful

Salad Greens with Nasturtiums

Reviewed: Oct. 19, 2004
I made this with edible chrysanthemum flowers (nasturtiums just don't seem to be available here in Japan). The flavor of the greens and dressing was very good, but the flowers had an unpleasant bitterness. If I had made this without the flowers, definitely four stars, maybe even five.
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7 users found this review helpful

Squid Salad

Reviewed: Nov. 1, 2004
Made this as part of a Halloween dinner using whole little squids (firefly variety) and adding mesclun to the toss. It wasn't quite as good as I thought it would be. Will try again closer to the actual recipe.
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5 users found this review helpful

Aunt Betty's French Dressing

Reviewed: Oct. 19, 2004
Wow! Perfect French dressing flavor! I've never really been a fan of storebought french dressing but I really liked this. I made it using the white wine vinegar and am looking forward to trying it with red, balsamic, sherry, and maybe even cider vinegars.
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5 users found this review helpful

Asian Pilaf Salad

Reviewed: Oct. 19, 2004
Living in Japan, I haven't seen Near East brand anything, but I made this using some leftover fried rice I had made with ham, shiso and oyster sauce instead of the pilaf mix. It was great! And rice being filling, we had some leftover, so we got three days of enjoyment from one batch of fried rice. This recipe was still great the next day.
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4 users found this review helpful

Totally Groovy Chocolate Fondue

Reviewed: Nov. 1, 2004
This was really good! The only change I mad was to replace the coffee with Kahlua. I used pieces of chiffon cake and sliced bananas, but am looking forward to spring when strawberries return to Japanese supermarkets...
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3 users found this review helpful

Cream of Mango Soup

Reviewed: Oct. 19, 2004
A fantastic dish! Next time I will drop a few sprigs of fresh mint on top for a garnish. The flavor was great, almost like a lemon meringue, which makes me want to adapt this for a pie filling.
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3 users found this review helpful

Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Reviewed: Oct. 19, 2004
I live in Japan and haven't been able to find even a translation for mahi mahi, much less mahi mahi itself. I used swordfish steaks with the recipe scaled for 2. It was excellent, though a I would recommend increasing the wine, cream and butter a little to make more sauce. I juiced a lemon, but next time will probably just use lemon juice to cut down on hassle.
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3 users found this review helpful

Garlicky Appetizer Shrimp Scampi

Reviewed: Oct. 19, 2004
I had to substitute chopped onion for shallots and green onion for chives due to availability in Japan, but this dish was definitely a keeper. I scaled it down for two but it wasn't quite enough, so be generous.
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3 users found this review helpful

BLT Salad

Reviewed: Nov. 7, 2004
This was good, and the bacon and dressing were especially great. However, next time I will make more of the dressing, it was pretty close to not enough.
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2 users found this review helpful

B.L.T. Salad with Basil Mayo Dressing

Reviewed: Oct. 19, 2004
This had a really good flavor, but as the dressing is pretty thick I would recommend increasing it a little bit.
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2 users found this review helpful

Best Bruschetta Ever

Reviewed: Oct. 19, 2004
When I made this it came out kind of watery, perhaps from the tomatoes. I served in a bowl as a kind of dip, though, and it was great. If you want it as a topping I'd recommend seeding and draining the cubed tomatoes.
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2 users found this review helpful

Blender Chocolate Mousse

Reviewed: Oct. 19, 2004
I scaled this down for two and followed the recipe as closely as I could. The flavor was pretty good, but it just didn't set very well. It was still liquidy even after 2 hours in the fridge. Did I miss something?
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2 users found this review helpful

Italian Style Winter Soup

Reviewed: Oct. 19, 2004
I made this using handmade sausages from a local farm. Those were great of course, but the recipe would be just as stellar with store-bought sausages. Scaled down for two, it was a little small, but fabulously rich and creamy, almost like a risotto. Don't change anything until you've tried it.
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2 users found this review helpful

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