MYSTRESS Recipe Reviews (Pg. 1) - Allrecipes.com (18122355)

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Cranberry and Cilantro Quinoa Salad

Reviewed: Mar. 14, 2014
It was my first time to cook and eat quinoa and i must say, this recipe had me floored! The curry powder, the cilantro and the red onions make for a powerful and delicious flavor. I followed some reviewers' suggestions of cooking the quinoa with chicken broth or bouillon cubes. I used chicken-flavored vegetarian bouillon powder. Other than that, the only thing I did differently was to lightly roast my colorful peppers together with some zucchinis and yellow squash, chopped them up and tossed them all in the mix. I loved this recipe so much i don't even feel like looking for other quinoa recipes :)
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Veggie Vegetarian Chili

Reviewed: Mar. 4, 2014
I have made this twice already using whatever veggies and beans i had on hand (although i over did it with too much garbanzos the second time). The amount of seasonings and spices was just right although I did make them a bit spicier for my and my husband's personal taste. I'm a diabetic and this is going to be made all the time in my house :)
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Hungarian Mushroom Soup

Reviewed: Mar. 7, 2013
I love mushroom soup and I was hoping to be floored by this recipe based on the reviews. It was not bad but it was not great either. I was hoping for a bolder flavor. It also puzzled me that some were afraid that using salted (vs unsalted) butter + soy sauce + salt will make this soup salty. If you're watching your salt intake for health reasons, then yes, I understand the concern. I myself need to be concerned about my salt consumption but using those 3 ingredients I mentioned was not enough for my taste buds. In fact, I doubled my soy sauce, added more salt while cooking and even more salt in my bowl. I think the the lemon, the sour cream and the parsley pretty much evened it out. That being said, I still suggest following the recipe as close as possible and just tweak it as you go to suit your taste. I believe too little salt is better than too much of it. If it's too little, you can always add more on the table.
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Baklava

Reviewed: Jan. 21, 2013
This is a wonderful recipe. As soon as that sauce caramelized, i went ahead and dug in for that first slice. I went for another. I called the hubby to come down from his mancave to try it. He had 2 and was walking around with it, swaying his head like Stevie Wonder while moaning in yummy heaven. This was at around 2pm so it was just snacking. I did not digress too much from the recipe and it was perfect just as it is. In fact, it was just a minimal modification. I did not realize that I did not have vanilla extract until I was back from the store, so instead, I steeped half a cinnamon stick while simmering (yes, I know...if somebody asked me what I would more likely find in somebody's pantry, vanilla extract or cinnamon, I would say vanilla extract!) For the nuts, I used my left over walnuts and bought pecans to make the 1 pound. It was cheaper than the other nuts. I also followed Sandra lee's suggestion not to cut the Baklava all the way to the bottom to keep the sauce from spilling out and allowing it to seep through every nook and cranny. This is very easy to make. Brushing every other sheet of phyllo dough with butter was the most time consuming. As I logged in here to make this review, I saw that somebody suggested using a spray bottle to apply the butter. I have to remember to do that next time. Yes, there will definitely be a next time. And a next one. And a next one.
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Sausage Egg Casserole

Reviewed: Nov. 2, 2012
I try to follow a recipe as close as possible the first time i make it. This recipe was great. It came out of the oven bubbling. It looked so tempting that I couldn't wait for it to cool down so I took a forkful of it, blew it a bit and impatience got the best of me and so i scalded my tongue. I loved the gooey moistness of it. It was as yummy as it looked. I couldn't find plain Monterey Jack cheese so i ended up with a Monterey Jack/Cheddar cheese blend. Everything else was the same. I may just have to season it up a bit more next time and maybe change it up a little by adding or substituting with some veggies. I assure you, there will be a next time, and another next time. It's a wonderful starting point. Keeps well as left over too. My husband and I finished it in 3 days. First day, I had a serving and the husband 2. 2 hours later, i had another half a serving. And then another one close to dinner time. We don't do a lot of family gatherings but if we did, I wouldn't hesitate to take this to one.
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Country Apple Dumplings

Reviewed: Apr. 24, 2012
WOW - this is drop dead good...am currently making them again now.
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Mexican Rice II

Reviewed: Jan. 23, 2011
Very good base recipe. Mine turned out nice and fluffy. I made sure to brown the rice pretty well (Medium heat is key) before adding the liquid. Don't be scared if it smokes a little in the beginning. Just keep stirring and of course, lower the heat when you feel the need. Once the rice is browned, i make sure the skillet is hot enough so that when i pour in the broth (carefully pls), it will make a bit of that hissing sound of water meeting heat. Very mild compliment to any tasty/spicy Mexican dish. Keeping this and will make again n again. Thanks Mommyto2!
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Fluffy Pancakes

Reviewed: Dec. 12, 2010
i don't know if i've made a comment about this recipe yet. I've made these pancakes so many times already and almost always comes out perfect. I say almost because the times they didn't come out perfect was me burning stuff as usual. 5 stars with all my heart :) thx for sharing!
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Slow Cooker Chicken Taco Soup

Reviewed: Nov. 2, 2010
Thanks for this easy breezy dish. It's a crowd-pleaser for sure. My aunt asked for the recipe for her future church gang potlucks. Adding the beer for liquid was a great idea. I only had one can of diced tomatoes with chilies so i used up some left over salsa with chilies in a jar. Turned out great and will definitely make again!
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Smooth Sweet Tea

Reviewed: Jun. 14, 2010
thx, cookincode3, for a fool-proof sweet tea recipe. it is now my old man's water, so much cheaper too than the store-bought kind. i follow it exactly each time but i double the recipe which he can finish in about 2-3 days. last time i made it though, for some reason, i ended up with 64 oz of tea using 14 bags of tea and 1.5 cups sugar. clearly, i intended to double the recipe again but forgot to double the liquid. the tea still turned out the same, no sweeter than usual. weird but glad it still turned out great! (i didn't add water because there was less than a third left when i realized what i'd done :)
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Banana Sour Cream Bread

Reviewed: Dec. 18, 2008
if there was a 10-star rating here, i'd select that. this was so good that i made it to give away to family and friends for Christmas. I love to cook but baking is my Waterloo. But follow this recipe to a T and it is fool-proof. Actually, even if the bananas are not super ripe, still came out fantastic! Starbucks has their version of this called Banana Walnut Loaf...uggh, nothing compared to this---at all. Thanks for recipe! It's almost unfair for me to take the credit when i hear the ooohs and aaahs. Oh, i know it sounds weird, but i love mixing sweet and salty, so i always pair this with Doritos chips Verde Salsa flavor...just for me :-) --- to DLPALMA: not sure why yours did not turn out right. I've made this twice already, the 2nd time, i did 2 batches, baked them all together, added like 15 mins for each batch and it came out perfect. Could it be the settings of your oven? Or if you used electric or gas oven. I have gas which i think is even more tricky. Also, hopefully you did not use a bigger loaf pan that what was required. I'm thinking the density of the loaf is also important. Baking is precise which is why i'm not too fond of it because i'm an eye-baller. So this one, i followed exactly. It was fantastic!
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Juicy Roasted Chicken

Reviewed: Dec. 18, 2008
I am not a health nut who goes for the lean white meat of the chicken. But this recipe made me want more of the breast meat because it was soooo juicy. I look up recipes to know the best cooking method, temperature and some idea for seasonings. I seasoned this with the usual S&P, margarine is a must, you are right, then i mixed together lotsa garlic powder, some chili powder, paprika, thyme, ground coriander, some cumin, a dash of cinnamon...just eye-balling them depending on what i wanted it to taste like and rubbing the chicken all over with it. Uggh, it was unbelievable. The drippings, i strained them and made a gravy out of it with same amount of flour, some water until i liked the consistency. I did not even have to season it. Served it with some simply seasoned mixed veggies and boiled small potatoes to balance the multi-layered flavors of the chicken which was pretty bold, the perfect combo. Thanks again for the recipe. This is my go-to roast chicken cooking method as well.
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Pork and Chicken Adobo

Reviewed: Aug. 6, 2008
I did not care for this recipe. Soy saude is a must, salt, you can definitely do away with, and bay leaves? that is also a must. i like salty, but this went overboard.
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