ISHDI Recipe Reviews (Pg. 1) - Allrecipes.com (18099894)

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Megan's Granola

Reviewed: Feb. 19, 2015
Oh, my! Made this tonight, and hubby and I can't stop munching. I followed the recipe pretty close this first time, except I didn't have enough craisins. I would add more dried fruit the next time. I cooked for 40 minutes at 300 degrees, and did not stir at all - perfect! Let the cookie sheets cool completely, and have nice big chunks that are perfect for snacking. This is definitely a keeper.
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Chef John's Five-Spice Carrots

Reviewed: Feb. 7, 2015
Wonderful! Used the suggested substitute for the 5 spice powder, but otherwise followed the recipe exactly and they were perfect. The seasoning adds just an intriguing difference. I'll be making these again!
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Incredibly Easy Chicken and Noodles

Reviewed: Feb. 4, 2015
Have made this several times for large groups and it always gets great reviews. I always use frozen Reams egg noodles - someone mentioned letting them thaw first, and I'm curious to try that next time to see what difference it makes. I don't understand serving noodles over mashed potatoes, but I always serve with big fluffy homemade biscuits ... yummy comfort food at it's finest!
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Christmas Breakfast Sausage Casserole

Reviewed: Dec. 26, 2014
Good! Nice to make it the night before, and just pop it in the oven next day. Following suggestions of others, I used the maple flavored sausage, 6 eggs, and just 1 cup of half and half - might use a little more the next time. I used sourdough bread, just left out to dry all day. I baked in a 12" round quiche pan, which was just the right size. I was a little surprised that the bread kind of disappeared .... tasted good, but I think I expected the bread to be more obvious! We aren't big cheese fans, so I cut back on the cheese, using about half the amount in with the eggs and sausage, and a little more sprinkled on top. Enjoyed it with just a touch of real maple syrup on top! Had leftovers today, and it reheated well in the microwave. This made about 6 servings for us. (I generally don't make so many changes, but as others have mentioned, this is a good base recipe that can be customized to your taste - wanted to note changes for my own purposes for the next time!)
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Chef John's Minestrone Soup

Reviewed: Nov. 10, 2014
Hubby and I loved this! Couldn't find cranberry beans, so used pinto beans, and 28 Oz diced tomatoes, but otherwise followed the recipe as written. (Did use a little less salt, and a little less red pepper flakes.). Great flavor, and, like most soups, just gets better the next day. I did not find that the ditalini soaked up too much broth overnight, even though I cooked it in the soup. It did make a lot ... have eaten 4 big bowls, and still have lots left, but that's not a bad thing!
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Garden Fresh Tomato Soup

Reviewed: Oct. 26, 2014
Hmm. Did not have fresh tomatoes, so used two 28 oz cans diced tomatoes, and adjusted the servings to 9 (2 cans equaled about 6 cups, drained slightly). Rest was made as written, although because of the canned tomatoes, did not add additional salt - definitely didn't need it! Like others, the cloves confused me, but the video indicates cloves the spice, not garlic cloves, so I stuck with that. (3 whole cloves = 1/4 tsp ground, for those who wondered.). Left the soup a little chunky, which we liked, but hubby and I both thought the clove taste was a little odd, and a little strong. Will likely try this again, but will probably use garlic and basil instead of cloves.
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Smoky Grilled Pork Chops

Reviewed: Aug. 6, 2014
Oh, yummy! Only change I made was using soy sauce instead of Worcestershire, only because I discovered at the last minute I was out. (These two things, while similar in appearance, are NOT interchangeable, and I'll definitely use the Worcestershire next time!) I rubbed the paste in well on both sides, let set for about 10 minutes, and then rubbed it in again and let set for 10 more minutes. Before grilling, I did gently wipe off some "clumps" with my fingers, as I wasn't sure what a heavy glob of that paste might taste like. My chops were only about 1/2 inch thick, and we cooked about 7 minutes on each side on a medium gas grill, and they were done perfectly. Hubby and I both loved these, and will definitely make them again soon!
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Firecracker Grilled Alaska Salmon

Reviewed: Aug. 3, 2014
Great salmon, but rather expensive to make ... I bought both the sesame oil and peanut oil because I had neither, but wanted to follow the recipes exactly. Made an extra half batch of the marinade for some chicken for the non-fish eaters in the family. People who tried both said the chicken was definitely a little spicier than the salmon ... I did not really get any heat in the salmon, although we all really liked it. Will probably try it again. (I did marinate for 24 hours, but that's really a long time for fish!)
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Roast Potatoes

Reviewed: Aug. 3, 2014
Wonderful! Followed recipe as written,except we grilled on our gas grill in a large foil pan covered with foil. Cooked over medium heat for about 40 minutes and they were perfect!
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Grilled Pineapple

Reviewed: Aug. 3, 2014
Tried this today ... while this is the first time I've grilled fresh pineapple, I don't see that the butter or hot sauce added a thing. Will probably try grilling it again, but just plain pineapple.
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Sweet, Salty, Spicy Party Nuts

Reviewed: Jan. 1, 2014
Yummy! Made this twice over the holidays, and everyone loved them. First batch used almonds and walnuts (still 4 cups total) with smoked paprika instead of cayenne (only because I'd never used smoked paprika, and wasn't sure how much heat it had already). They were really good ... my husband's first comment was "tastes like bacon" ! Second batch used cashews and almonds, with all seasonings as listed, plus a teaspoon of smoked paprika. We liked this batch even more, and can't stop eating them! For the people that mentioned them "sticking together", I suggest you missed watching the video, which explains that when you take them out of the oven to stir, it's a thorough 3 or 4 minute process ... not a quick stir like when you're making party mix. After that cooling and stirring, I had no sugar/spice mixture left on the parchment sheet I used, meaning it was all adhered to the nuts as it should be. After the final baking and cooling, every nut was perfectly coated and separate as they should be. Great recipe!
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Black Bean Vegetable Soup

Reviewed: Jul. 27, 2013
Yummy! I made it just like the recipe, other than adding celery just because I had it on hand. Sometimes serving sizes ate a little skimpy, and I wanted leftovers, so I made 1.5 (12 servings), and it made lots! Not sure why people thought it was too much broth ... the bean/tomato purée thickens it perfectly. My only negative comment would be that calling this "vegetable soup" is a little misleading ... this is much more a black bean soup, and a lovely one at that!
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Strawberry Cobbler I

Reviewed: Jun. 9, 2013
This was ok. We really liked the cobbler topping, but weren't crazy about the strawberry part. Might be better with a combo of fruits. I used 3/4 c water and 1/4 c lemon juice, and doubled the cornstarch. Still very juicy ... Might cut by 1/4 if I try again.
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Pat's Baked Beans

Reviewed: May 26, 2013
Yummy! Followed the recipe pretty closely, although I did use butter beans instead of garbanzo, and threw in an extra can of black beans just because I had them. Cooked all day in the crockpot, and they were very good. Like others, I tool the lid off for the last hour, and wished I hadn't ... They do thicken up as they cool down. Even with the brown sugar and molasses, these were not overly sweet, which we liked.
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Skillet Fried Corn

Reviewed: Mar. 30, 2013
Not impressed. Nothing really "fried" about this. It had a good flavor.
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Mom's Italian Beef Barley Soup

Reviewed: Jan. 28, 2013
Mmmm! Perfect soup on a cold rainy night. I didn't use my crockpot since I was home all day ... just simmered on the stove for about 5 hours. I did add the carrots and celery as others suggested, and used low sodium beef broth. While this calls for pearl barley, which I'm guessing takes longer to cook, my grocery never has anything but quick barley, which calls for cooking less than 30 minutes, so I waited and put that in an hour before serving, just so it didn't get mushy.
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The Whole Jar of Peanut Butter Cookies

Reviewed: Jan. 20, 2013
Good cookies, but not my favorite, although I can't quite figure out what should be different. Followed the recipe pretty close ... Just Didn't add the chopped peanuts. Definitely needed the two hours of refrigeration before rolling and baking ... With that, they spread to the perfect thickness. Didn't need to grease the cookie sheets or use parchment paper.
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Overnight French Toast II

Reviewed: Dec. 25, 2012
Good recipe! I changed serving size from 5 to 7, and baked in a 10 x 13 pan. Actually had two layers of french bread, and think it might have been better to not increase and only have one layer, although I had no trouble with both layers getting cooked through, although it's not going to be "firm", even when thoroughly cooked. I dumped it upside down on a serving tray to make sure it didn't stick, and it didn't ... don't understand the people who complained about it hardening in the pan or turning hard! Good layer of sweetness, but not overpowering, although no one felt like it needed either butter or additional syrup! Nice to be able to make this the night before and just stick it in the oven when we woke up.
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Triple the Ginger Cookies

Reviewed: Dec. 9, 2012
Wonderful! Followed the recipe exactly, other than rolling in the turbinado sugar as someone else suggested, which was a great touch. I'm a little surprised by the varied response on this recipe ... Mine were perfectly chewy in the center and crispy on the edges after 10 minutes, although fairly thin, unlike some of the photos. They do flatten and spread a lot from the balls. I did not use parchment paper or grease sheets, and had no trouble with them sticking. My only complaint was the recipe didn't make enough ... not that the yield was off, but just that we liked them so much we needed more! Will definitely double when I make these again next weekend.
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Barbeque Pork Two Ways

Reviewed: Jul. 5, 2012
Have made this quite a few times. Follow recipe as written, in crockpot, day before serving. Shred meat, refrigerate juices till you can remove most of the fat. Add back just enough juice to keep it moist. Next day, reheat, adding bottled barbeque sauce as needed.
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