lc Recipe Reviews (Pg. 1) - Allrecipes.com (18107655)

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Stuffed Green Peppers II

Reviewed: Sep. 15, 2006
This turned out pretty well, but next time I think I'll add some garlic to the filling for that extra something. I left the tomato sauce off for drier stuffed peppers and put a few spices (oregano, parsley, etc) in with the filling instead. (I did keep the tomatoes in the filling, however.) You have to be careful the filling isn't too dry or it'll dry out in the oven without the tomato sauce.
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1 user found this review helpful

Thin Wandies

Reviewed: Sep. 6, 2006
These things are great! Cooking up an entire bagful is just NOT enough to feed everyone at work (there are only 4 of us, but we give them to customers too). Wholeheartedly recommended!
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4 users found this review helpful

Shrimp Scampi I

Reviewed: Sep. 6, 2006
I thought this was very good. I omitted the wine since I didn't have any and used 6 garlic cloves instead of 5. Also, reading the other reviews, I put just enough bread crumbs to cover the shrimp in the pan - certainly nowhere near a whole cup. Definitely recommended.
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3 users found this review helpful

Banana Muffins II

Reviewed: Aug. 20, 2006
Great muffins! Used a few quite overripe muffins and they turned out great. Ended up making about 10 large-ish muffins, but the bananas were probably a bit smaller than expected.
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0 users found this review helpful

Italian Pasta Veggie Salad

Reviewed: Jan. 23, 2006
Quick, easy, colorful, tasty, and the right proportions of ingredients. Makes a giant bowl of the stuff and for a good reason. Used "Italian Restaurant-Style Dressing" [http://salad.allrecipes.com/az/ItalianRestaurantStyleDres.asp] for the dressing and it went excellently.
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9 users found this review helpful

Italian Restaurant-Style Dressing

Reviewed: Jan. 23, 2006
This was pretty good. Although I omitted the lemon juice because I didn't have any lemons around, and it would probably be better with it. Like everyone else, I found that it separates in the fridge, but isn't that true of most pre-made dressings you buy at the market? Just a little shake fixes the problem. We don't have pectin or corn syrup readliy available here (as far as I know and I have looked) so I omitted the former and substituted honey 1:1 for the latter with no troubles. It was a bit more of a creamy consistency than I expected, but I think it's a good dressing. Used it on a pasta salad and it was perfect for it - just the right tanginess and flavor.
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2 users found this review helpful

Delicious Rosemary Bread

Reviewed: Jan. 23, 2006
This is hands down the best bread I've made yet. It's amazingly flavorful and screams "I'm a gourmet italian bread". Haven't tried it yet, but I agree it would go incredibly well with garlic olive oil (or olive oil with a little black pepper added). Warning: this bread makes your house smell incredibly good while baking - if you're hungry it could be dangerous. This recipe adapts very well for bread machine use as well. I just omitted the oil and egg and made it a simple one-step recipe (just put all ingredients in to the machine on its standard bread cycle - comes out perfect). I also didn't have italian seasoning as such, so I substituted just about equal parts of oregano, basil, black pepper, and parsley. I also ended up using slightly less yeast just because mine are in small 3g packages and I didn't want to open a third package and only use a portion of it.
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Deep Dark Chocolate Cake

Reviewed: Jan. 23, 2006
This has to be the best chocolate cake I've ever made and by far one of the best I've ever tasted! Trust me, if you're looking to make a chocolate cake, look no further. I made this for a friend's birthday party and it disappeared ridiculously quickly between the 6 of us. I ended up making this in a 9" round double-high cake pan (you know, one of those with a removable bottom) because that's what I had, but it turned out just fine. It rose a little bit over the top, but nothing to really worry about since it was cooked enough by that time. Naturally I had to increase the cooking time though, but it was no problem. I just cooked it until a toothpick came out clean from the center. As it's probably been said before 100 times (and it says in the recipe as well), the batter is THIN to a surprising degree - you will be surprised, but there's no need to worry - it's what gives it the amazing moist quality when it comes out. I used a different frosting recipe though. There's really nothing more to be said aside from "you have to try this cake". So, you have to try this cake.
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Mediterranean Chicken with Eggplant

Reviewed: Jan. 23, 2006
I cut this down to 3 servings since I live alone - it divided very well, though it might be just me but I think that amount would only serve 2. I did change one thing because I have yet to discover tomato paste for sale in Japan. I ended up using a can of crushed tomatoes, reduced in a saucepan for 1 hour, and omitting the water. Despite my being worried about the eggplant sitting in water for 30 minutes, I followed the recipe but it didn't turn out mushy at all - in fact it was quite the perfect texture. Also, (regarding an earlier review) I didn't measure out the amount of oil I used, instead just brushing a thin-ish layer on both sides of the eggplant strips - just enough to cover it so it doesn't burn when saute├ęd. Suggestions for next time would be to add grated/minced garlic when adding the tomatoes, and black olive halves over the top just before baking. Overall, I was very impressed, and this recipe comes highly recommended.
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24 users found this review helpful

 
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