Beckerkorn Recipe Reviews (Pg. 1) - Allrecipes.com (18088241)

Cajun Red Snapper

Reviewed: Jun. 5, 2008

Yum! I only wish it were spicier. This tasted delicious with bok choy.

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4 users found this review helpful

This soup was very good. I enjoyed its complex nature. The cilantro added a lovely pungency which cleared my sinuses (added bonus). ;) I used Columbia Winery Merlot for the wine. I also added crimini mushrooms towards the end and a cumin/curry powder combo as one reviewer suggested. Good stuff!

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10 users found this review helpful

Garlic Croutons

Reviewed: Mar. 15, 2008

I liked these croutons very much. I thought that the proportion of butter to bread and the cooking time made for croutons with texture and crunch, without giving me "Cap'n Crunch mouth." I used an Italian bread that was getting stale. I also added about 5,000 (count 'em, 5,000) Italian herbs and spices after transferring them to the baking sheet.

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3 users found this review helpful

Lima Bean Pasta

Reviewed: Mar. 15, 2008

I had a can of lima beans that was an "inheritance" from my old roommate. This looked like the most appetizing way to cook them, and after actually trying the recipe, I think I was right. I still didn't like it very much, but I'll give you credit for finding a way to make lima beans palatable.

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7 users found this review helpful

Baba Ghanoush

Reviewed: Mar. 16, 2007

This is a very good recipe for Baba Ghanoush! I changed things according to my personal tastes: a little more garlic, a little less lemon juice ... and I also didn't use sesame seeds, as I didn't have them on hand. When I first mixed everything together, I took a taste and almost reeled from the bitter quality. I thought I had done something horribly wrong. But after a few hours in the fridge, that had all cleared up. Baba Ghanoush is delicious with crudites or flatbread (of course), but I found another good accompaniment: Morningstar Farm's "Chik'n Strips" (faux chicken strips that you brown in a skillet). Yum!

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5 users found this review helpful

Dad's Favorite Peanut Butter Cookies

Reviewed: Feb. 27, 2007

Good. Next time I'll use more peanut butter and less sugar.

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3 users found this review helpful

Mom's Raisin Oatmeal Cookies

Reviewed: Feb. 27, 2007

Your basic oatmeal-raisin cookie recipe.

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12 users found this review helpful

Peanut Blossoms III

Reviewed: Feb. 27, 2007

These are delicious and buttery. They turn out well every time. I used to make these once a month for theater meetings in college. I find that the recipe makes more than 14 (smallish) cookies - I get about 3 dozen. I use Brach's chocolate stars instead of kisses (I think they taste better with peanut butter). Also, I bake them at 375 for 8-10 minutes and return them to the oven for only 2-3 minutes.

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3 users found this review helpful

Real Hummus

Reviewed: Feb. 26, 2007

Really good. To make it better, use chickpeas that you've cooked at home. I use 2 cloves of garlic. By the way, this is the classic "five-point" recipe for hummus. Chickpeas, garlic, lemon juice, tahini, and olive oil. Anything else is a variation thereof.

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213 users found this review helpful

Martini

Reviewed: Jan. 25, 2007

There should be a lot less vermouth. I use half a cap. Also, the recipe forgets to mention that martinis can be served down, on the rocks. If you do shake it, keep in mind that the whole point of shaking is to aerate the liquor, which changes the taste - so shake it well, not gently. If you want, you can add baby pickled onions on a pick instead of an olive, in which case it is called a Gibson martini.

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29 users found this review helpful

Eggs and Spaghetti

Reviewed: Dec. 21, 2006

I liked this. I could get into the yolk sauce (granted, I dumped all of the butter onto the spaghetti along with the eggs!) I used an Italian seasoning blend (the kind that is sold in its own grinder) and extra black pepper and garlic powder. Next time I will use real diced onions for more flavor. I also want to try more vegetables, such as bell peppers or asparagus. Perhaps some cheese as well, or alternatively, sprinkling some lemon juice over the top. Tabasco sauce would also be a nice change of pace.... (I could go on, and on, and on...) --- PS: I forgot to mention how *easy* this is.

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9 users found this review helpful

French Crepes

Reviewed: Nov. 26, 2006

Perfect! I served with a sauce made of low-sugar raspberry jam and a splash of orange juice. I made two different kinds of filling: chocolate pudding, and a mixture of cottage cheese, vanilla, and cinnamon. If you don't have chocolate pudding, I highly recommend Nutella.

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5 users found this review helpful

Pesto with Arugula

Reviewed: Nov. 25, 2006

I made this pesto for linguine. It's a good recipe, and I will probably use it again. I think I'll leave out the olives next time, because I thought the flavor was a bit too complex. Then again, I added asagio, so I wasn't helping matters!

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11 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 17, 2006

Hmm, I love sweet potatoes, but I wasn't a huge fan of this one. I thought it was much too sweet, even though I used the lighter, yellow sweet potatoes instead of the usual "yam" style sweet potatoes (which are sweeter). I added a little cinnamon and cloves, and even so, it tasted pretty bland, and just too sweet. This has enough to it, nutritionally, to make it a main dish (as I intended it to be), but I would only ever have it for dessert.

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2 users found this review helpful

Egg in a Boat

Reviewed: Nov. 3, 2006

I made this today, and it made me smile. :) I, too, used the middle piece to dip in the yolk. It was really good with fresh cracked seasoning from my lemon-pepper mill and a little bit of sea salt.

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2 users found this review helpful

Egg in a Cup

Reviewed: Nov. 3, 2006

Mmm, I remember these from my childhood. I've also made them myself once or twice since I graduated college. I do a couple of things differently, which I'll submit here for others to experiment with if they please: One, I grease the sides of the cup with butter instead of mixing it with the other ingredients. Two, I layer the eggs with bread torn into small pieces instead of crackers. You can also add shredded cheese layers, breakfast meats, sauteed onions, etc. The possibilities are really endless.

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6 users found this review helpful

Fresh Asparagus Soup

Reviewed: Nov. 1, 2006

I got to test out my new blender today. :) This soup really hit the spot after a damp and chilly day in Seattle. I used dairy milk instead of soy milk because it was what I had on hand. The result was a very rich and tasty soup (although I imagine that asparagus picked earlier in the season would have yielded something even more savory). Even with the soy milk, though, this soup would still probably end up very rich. ..... Still, the recipe could use a little something extra; despite being tasty, it was a bit boring. Next time I make it, I'm going to add a spice of some sort to offset the vegetables. Maybe some caraway? Cloves? Either that or something spicy, like chili or cayenne powder. If I find something that works, I'll edit my review and let you all know.

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3 users found this review helpful

Tzatziki I

Reviewed: Oct. 22, 2006

The taste is good, but - as others have mentioned - it's way too soupy. There should be some instructions for draining the yogurt with this recipe. I wanted to use this as a dip for pita chips, but it doesn't stay on the chips very well. :( However, it would be good served over falafel in a pita sandwich, or as a salad dressing. (I can see it paired with romaine lettuce, feta cheese, olives, tomatoes, more cukes...)

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4 users found this review helpful

True Manhattan

Reviewed: Oct. 15, 2006

I am an enthusiastic Manhattan drinker ("on the rocks with bourbon, no bitters, please!"), and I couldn't have written this recipe better myself. Everything is accounted for - up or down, bitters or none - and the whiskey:vermouth ratio is just to my personal taste! Seriously, I could have written this recipe. Thanks!!

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4 users found this review helpful

Lentil Loaf

Reviewed: Sep. 8, 2006

I really recommend this recipe; it's great comfort food. It uses lentils in a much better way than any other lentil recipe I've tried in the past. However, in all fairness, I should mention that I didn't follow it exactly. I was anticipating that it might be too dry (after reading some of the other reviews) and added an extra egg and a little more olive oil. With these changes, I liked it a lot - 5 stars - but the recipe as is gets 4 stars. Other modifications: I put cheddar cheese on top instead of bread crumbs - 10 minutes at 400 degrees turned out to be just right for a cheese "crust". I used potato soup mix, and it really complemented the other ingredients. Also, I divided the mixture into two small loaf pans so that I could freeze one for later. Thanks, Karen! EDIT 11/1/06: These loaves reheat perfectly! I thawed mine out in the oven until it was soft enough to cut, then sliced off a piece and nuked it, & refrigerated the rest until I used it all up. Worked like a charm.

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47 users found this review helpful