SEKELSEY Recipe Reviews (Pg. 1) - Allrecipes.com (18085134)

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Turkish Fish Stew

Reviewed: Feb. 22, 2007
This is an excellent recipe. I unfortunately learned the hard way--the recipe calls for a LOT of couscous compared to how much sauce there is. However, it's still pretty good this way. Changes I made: Used more garlic, flounder instead of tilapia, diced fresh tomato, cayenne pepper (not too much) instead of red pepper, more red wine and less water. In the future, I think I'll use even more garlic and cut out the ginger. I like ginger, but I personally don't like it with these spices. What I like about this is that the fish isn't the star of this dish--I think there's as much fish in here as vegetables; you could add more fish to this or cut it out completely and it would still taste good. This seems like a good recipe to experiment with, change around, have fun with.
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37 users found this review helpful

Creamy Smoked Salmon Pasta

Reviewed: Feb. 13, 2007
This is very quick and easy and GOOD. The alterations to this recipe that I always make are to use fresh garlic and mushrooms. I never use peas, either, because I'm allergic. Even though I used 2% milk, it seemed watery in the pan, but once I added the noodles it was fine. Another reviewer added spinach, and that inspired me to add arugula and chicory after adding the garlic, mushrooms, and onions to the pan (before adding the milk) and it was a great addition.
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3 users found this review helpful

Radish Top Soup

Reviewed: Feb. 12, 2007
This was very tasty and filling. I used a little half and half and a little 2% milk instead of heavy cream and the soup came out very heavy. I also added a very small garlic clove, and because I had no chicken broth, a mixture of water and white wine. It's also good with Parmesan cheese grated over the bowl. I would make this again, and probably add a mixture of other salad greens. I'll never throw out radish greens again.
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4 users found this review helpful

Fennel in Wine and Honey

Reviewed: Jan. 30, 2007
Very easy and good. A nice change. I used water instead of chicken broth, and I think using chicken broth will make it even better. Also, next time I make this I'm going to crush the mustard seed or cook the mustard seed in the oil on high heat, then lower it and add everything else, to try and bring out the mustard flavor more.
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7 users found this review helpful

Classic Spanish Sangria

Reviewed: Jan. 28, 2007
I have made this recipe quite a few times now, and it's always very popular. I never reviewed this recipe before because most of what I had to say has already been said by fifty other reviewers. However, I wanted to add that the last time I made this, it was in haste, and I accidentally used coconut rum. It was still delicious. Also, most of the reviewers have written that this recipe does not keep well, but we found that if there wasn't much fruit in the sangria (just liquid), it actually improves the longer it stays in the fridge.
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2 users found this review helpful

Jersey Summer Salsa

Reviewed: Sep. 21, 2006
This is a great recipe! It is quick and easy, and very versatile. You can make changes to the recipe, based on your preferences or what you have, without changing the character of the recipe, as long as the three main ingredients--peach, corn, and tomato--are there. For example, both times I made this, I forgot to puree the ingredients. It's great just chopped, though I will try it the correct way sometime. One time I inadvertently added a lot of extra peach and tomato, and it was still good. I like it and the people I have served it to like it. Everyone says it tastes "fresh." It's good with tortilla chips; I have yet to try it on fish or meat. The other change I make is that I use fresh garlic instead of garlic salt. I was afraid that fresh garlic might be overpowering, but it's not--just one clove is perfect. I highly recommend this recipe.
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22 users found this review helpful

Apple Bavarian Torte

Reviewed: Aug. 6, 2006
I have been making this for years. It started in high school, when I had to make something Bavarian for German class. Little did I know it would be so popular. When someone is having a party, they request this torte. I make it every Thanksgiving and most New Year's Eves, but it is good any time of the year. It *does* fall apart, some of the times when I make it, but who cares? It still tastes good. Once, I tried baking the crust first, to avoid this, and the end result wasn't as good. It should be a soft shortbread crust. The only changes I've ever made is to add brown sugar to the apple mix, and I rarely add the almonds. It *is* a lot of apples, but I personally like it that way. No one has ever complained, but I'm sure it would still taste good if you opted to use less apples.
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1 user found this review helpful

Double Tomato Bruschetta

Reviewed: Jun. 26, 2005
Great recipe! I was throwing a party in a big hurry--right after two exams. I had limited time and limited energy. I prefer to use fresh ingredients, but I had to cheat and use Recipe Ready! Petite Diced Tomatoes from a can. I also used sundried tomatoes that I soaked in olive oil overnight, rather than the kind from a jar (which always have added spices). Instead of mozzarella, I used a grated blend of Parmesan, Romano, and Asiago cheeses, simply because that was what I had. Even without using fresh ingredients, this was a hit. My guests could not get enough, AND it was quick and easy to prepare.
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6 users found this review helpful

Absolutely Perfect Palak Paneer

Reviewed: Jun. 26, 2005
Absolutely perfect is a good name. I actually had paneer and was looking for a recipe to use it in. Other modifications are that I used frozen spinach, yogurt instead of sour cream, a little bit of garam masala, and no tomato. It was delicious. This is good over quinoa (like rice), but I thought the combination of ingredients was so delicious that the spinach by itself--even without the cheese--was addictive. I will make this again. It is healthy and filling.
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0 users found this review helpful

Moutabel

Reviewed: Jun. 26, 2005
I wanted to try something new and this was it. It was easy to make and very good. Also, very versatile. My family and I used it as a dip, but I also used it on sandwiches like I would with hummus. So, if you are looking for something to do with this, it is good as a spread with melted feta or Indian paneer, and sundried tomatoes. I plan on making this again, often, and trying it on other things as well. I quartered the recipe and used half of a serrano chile--the dip ended up being very spicy, so a caution: use less chile than the recipe suggests if you do not want a lot of heat.
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8 users found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Apr. 6, 2005
I was in the mood to try something different. I had to modify the recipe based on what I had in the kitchen. First of all, I halved the recipe. I only had canned tomatoes, I don't have any jalapenos so I used extra cayenne pepper and, on a whim, added crushed red pepper. I also added a little bit of curry powder, and I didn't have any parsley. I served this over rice. So, this isn't the exact recipe, I'll admit, but if you stick to the basic idea, you can modify this recipe based on your own tastes. I like exotic food, and I felt this was a nice change, but probably acceptable for those who aren't so adventurous. The flavors of the spices and coconut milk are soooo good. I will make this again.
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0 users found this review helpful

Crispy Vegetable Pakoras

Reviewed: Jan. 28, 2005
People tell me these taste just like the pakoras at our favorite Indian restaurant. Sometimes I dip the vegetables in egg before battering and frying to keep the batter from falling off in the pan. I've used a lot of different vegetables, fresh, canned, and frozen. Battering and frying these can take a long time and make a big mess, but with practice, I don't have that problem anymore.
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6 users found this review helpful

Carrie's Artichoke and Sun-Dried Tomato Pasta

Reviewed: Jan. 28, 2005
Mmm. I highly recommend this, especially as a college student with limited time to anyone else who likes to cook but has a busy schedule. I made a half batch and I thought the ratio of pasta to everything else was perfect. I had to make some changes due simply to limitations in what I had-no lemon juice, and only regular sundried tomatoes (not the jar). I used the butter, but also added some olive oil. Next time I might add a little more garlic.
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14 users found this review helpful

Lima Bean Pasta

Reviewed: Jan. 11, 2005
A very quick and easy recipe. Good if you like pasta, want a break from the typical pasta recipes (which I did) but don't want to try something really complicated. This took very little time to make, is probably very healthy, and tasted very good. The tarragon, garlic, and the beans complement each other perfectly, especially with Parmesan cheese.
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6 users found this review helpful

Shrimp Durango

Reviewed: Oct. 20, 2004
This recipe is great! Unlike most "quick" recipes, this actually took me 25 minutes--maybe even less. If you're someone who doesn't have a lot of free time--like a college student--but likes to cook, this is perfect--quick and delicious. The only change I made was to add a couple of chopped garlic cloves.
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1 user found this review helpful

Strawberry Nut Bread

Reviewed: Oct. 20, 2004
Mmm. I have been making this for years. This is one of those recipes you can make if you want to impress someone, and they will have no idea how easy it actually is. It is also great for bake sales! You can also substitute just about anything for the strawberries--this makes great banana bread, strawberry-banana bread, and perfect pumpkin bread. I've also used apples. Makes good muffins, too--just don't cook them as long. The recipe is fine the way it is but after years of making it I've found if you use a little less sugar and 1/4 cup less oil, it's perfect.
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33 users found this review helpful

Tandoori Chicken II

Reviewed: Oct. 20, 2004
A great recipe--very easy and good if you're dieting. I'm not sure how authentic the taste is, but whenever I make it people say it tastes just like it's from a restaurant. The only change I make is to double the amount of everything (except the chicken) but it's not necessary. This is, to some people, very spicy, so you may want to use only 1/4 tsp of the red pepper.
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4 users found this review helpful

 
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