MAUSERATI Recipe Reviews (Pg. 1) - Allrecipes.com (18132111)

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Tahini Cookies

Reviewed: Jan. 26, 2013
Have made 3 versions: 1. as written - overwhelming honey taste, overly sweet and otherwise insipid. but I liked the idea, so my challenge was to up the flavor. 3 stars 2. swapped 1/2 the amount of Golden Syrup (plus a splash of water for consistency) for the honey; toasted the nuts (sliced almonds); and added grated lemon zest & 3/4 cup dried cherries (be sure to mince them). Really good! 5 stars! 3. Made these for the workplace but was out of honey & syrup, so I used scant 1/2 cup apricot all-fruit spread. Because of the apricot, I left out the cherries. This was VERY well-received at my office. Moist & flavorful. People welcomed the lack of gluten and some of them didn't believe they were sucrose-free. "So good." I missed the tangy notes from the cherries and syrup. Co-workers: 5 stars; me: 4 stars I was asked to bring more the next time it's my turn: I'm thinking a peach spread with powdered or fresh ginger instead of cinnamon would be yum. anyway. . . hth
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Garlic Cheese Biscuits

Reviewed: Dec. 14, 2010
I was taught never to beat quick breads; I tossed the ingredients with a fork until everything was evenly distributed. It made a soft-ish dough, so rather than drop the biscuits, I lightly pressed out and cut the biscuits. Because of these, I can't in good conscience give 5 stars. The results were as advertized, light and tasty. FYI: I started with homemade baking mix. In the future, I'll add whatever dried herbs suit the meal or my whims. Tomorrow I'll make potato soup and make these with herbes de Provence; can't wait. Really glad I tried these; you should too.
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Calabacitas

Reviewed: Jun. 21, 2010
Seasoning is not balanced at all. Definitely needs some acidity. Lime or lemon juice would be good, but I used rice vinegar because that's what I had on hand. Really perked up the earthiness of the beans. I used "regular" corn, which isn't very sweet, so I added a shredded carrot. Next time, I'll make sure to buy organic frozen white corn. Added a few grinds of black pepper, but if I make this for spice-minded folks in the future, will add a minced habanero or sprinkle of chipotle powder. As others have said, a good start. Thanks for posting.
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Hyderabadi Nargisi Kofta

Reviewed: Dec. 9, 2009
the meat's flavor is comparable to the tartare at my favorite Eritrean restaurant: YUMMY! This version as written is about a million times better than Scotch eggs. But I am squeamish about deepfrying in general and ground meat in particular, so I'll continue experimenting with alternative methods. Good recipe. Thanks for sharing!
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5 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Nov. 26, 2009
3 points: 1. I used whole spices (except ginger) and ground them fresh for the recipe; the amounts given were very good and the results flavorful. But I can see pre-ground spices would be very bland, in the amounts given. 2. the seasoning was OK, but not well rounded. The second time, I added 1/2 tsp freshly ground black pepper and 1 Tbl orange zest. Much better. In the future, I'll also add a 1/4 tsp orange essence or oil. 3. Pan size is all wrong. The batter filled 9" square pan within 1/2" of the rim. I scraped it into a 9"x13" pan and it still baked up 2" thick. (Of course, the recipe does call for an unusually large amount of leavening; a more normal amount would be 1/2 tsp soda.) I had no problem with dryness, which I find interesting considering the larger pan and how frothy the batter is. FYI, I baked it 40 minutes.
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Homemade Smoked Almonds

Reviewed: Oct. 10, 2009
First time, I used 1/4 tsp celery seed, pulverized in spice grinder with 1 tsp salt, no additional salt. Turned out very nice, but I too wanted a spicy edge. So the 2nd time, I added a scant 1/2 tsp ground chipotle. PERFECT! Especially nice to have another layer of smokiness. This and Swedish Nuts are my gift basket fillers from now on. Thanks for sharing this recipe.
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Grilled Turkey Legs

Reviewed: Apr. 27, 2009
made 3 changes: reduced soda to 2x12 oz bottles of organic soda sweetened with stevia AND used chicken legs. I doubted the skin would crisp up on the grill, so I de-skinned the legs before braising. Otherwise, this was easy and pretty tasty; I liked it. If I could find stevia-sweetened root beer or Dr. P., I would love it. I think the spicier taste would stand up to adding a chipotle, which is my favorite hot stuff. In conclusion, A nice recipe; thanks for sharing.
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Ricotta Spaghetti

Reviewed: Apr. 23, 2009
Easy peasy. Insipid. I made it to accompany a very boldly seasoned turkey breast, and my guests ended up doctoring it at the table with chile paste.
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Two-Bean and Mango Salad

Reviewed: Apr. 20, 2009
I am unfamiliar with navy beans (I know what they are; they're just not popular in CA). So, I subbed cannelini. So glad I did; the cannelini's smooth flavor contrast with the black bean's earthyness was fabulous. Of course, mango was a sweet & lucious counterpoint. By the way, I used dried beans in my slow cooker, not canned. So much more creamy and flavorful than canned, which is always a little "off", or salty. I usually have black beans around to sneak in a little protein/fiber here & there. I had bought the cannelini to mix things up, but hadn't been inspired to cook/use them. Great fortune to come across this recipe. Thanks allrecipes newsletter!
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Irish Potato Farls

Reviewed: Mar. 17, 2009
To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree.
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242 users found this review helpful

Creamy Orange-Ginger Dressing

Reviewed: Mar. 1, 2009
rating based on recipe as written: insipid and a little cloying. with a little monkeying around, ended up with a 5 star product. My orange was pretty sweet so subbed a pinch of stevia for 1 tsp sugar. There's almost no acidity in recipe, so I added 1 Tbl rice wine vinegar. Following advice of previous reviewer, added a little cracked black pepper. Let sit a couple hours and had a great dressing for tangy mesclun and grilled chicken paillard. But I can't stand people who change a recipe beyond recognition, then rate it 5 stars because they ended up with something good. People, can't we rate the written recipe, not our experimentation?
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Delicious Ahi Fish Burgers with Chives

Reviewed: Feb. 2, 2009
Delish sauce works well with more frugal fish, like salmon, cod or even trout. For trout, you need to up the seasonings like 1 Tbl Dijon, or Worchestershire sauce (ty previous reviewer!) or oil toast some curry powder or Old Bay, my fave. With a stronger tasting or oily fish, it's nice to add a mild or sweet shredded veg (1/4 cup) to mitigate that: zucchini or potato (russian banana is fabulous); or carrot or sweet potato. Really, a great jumping off point! thanks for posting the original, and all the suggestions.
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Apple Squares

Reviewed: Feb. 1, 2009
Delish, but better with a glaze. and a little tempermental. Can go from moist to gooey, depending on apples, weather, who knows? anyway, the topping and a good glaze can cover a myriad of sins. I beat 1 Tbl lemon juice, 1 tsp cream cheese and 1/2 cup powdered sugar with milk to drizzle over the cut bars. just the right counterpoint to a pretty conventional recipe.
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Minty Green Bean Salad

Reviewed: Jan. 26, 2009
Very nice. TIP: Those folks who find the garlic too strong; try poaching the cloves in the water with the beans. It will mellow the acidity, but you won't lose the health benefits of garlic. If you have a recipe with oil, try poaching in the oil (VERY low heat, please). the garlic should not color; this will make the garlic nutty and sweet. It only takes 1-2 tsp. This tip is from ATK's garlic mashed potato recipe. DELISH!
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Garlic Parmesan Monkey Bread

Reviewed: Jan. 23, 2009
Excellent idea: I like it! However, I wanted the primary flavor to be garlic, not scallions. I applied the triple garlic technique devised by ATK for garlic mashed potatoes. A handful of garlic, pressed and poached in the butter; several cloves ground with salt into a paste; and a couple small cloves pressed raw into the cooled savory mix. I swapped scallion for 1 Tbl chopped rosemary to keep the color but change the flavor. Marvelous! I heart ATK! I also changed butter to 50/50 with a mild olive oil. Next time, I'll use all olive oil, as I felt the butter clashed and overwhelmed the cheese and savory ingredients. I think I'll prefer a "ciabatta"-like experience. I'll set aside the time to use my sourdough starter for the bread. Still, the recipe as written is very good. Thank you for posting it.
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German Chicken

Reviewed: Jan. 8, 2009
Weirded out by the recipe, but on reflection, most BBQ sauces have a lot of vinegar or other acidic flavorings. So I tried it, adding a bottom layer of sliced russets, sprinkled with red onion. It was OK. I probably would have forgotten it, but my supermaket had a closeout on giardinere and I had a flash--German chicken with giardinere! I layered sliced Red Bliss (russets got mushy), slivered serranos, giardinere, some sauerkraut and packed in as many spicy turkey sausages and chicken breasts as I could; poured on some KC BBQ sauce. Covered and baked 1 hour. Uncovered for 15 minutes to brown the meat. FANTASTIC! We ate the vegs and a little bit of the meat for the first meal. Had succulent and beautifully flavored braised chicken and sausages: last night's supper (with roasted veg); salad, pasta, sandwiches, hash; and there's still one last piece of sausage destined to be a salad wrap in my brown bag tomorrow. You've heard of German Measles? I've got German (Chicken) Fever!
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Stuffed Jalapenos

Reviewed: Jan. 8, 2009
Heart attack on a toothpick! I tried to "healthify" this with turkey sausage and made my own seasoned bread crumbs (not Shake'n'Bake--which is full of fat & chemicals). I just don't like handling slimy canned chiles, so I used fresh chiles. I picked serranos because they're consistently spicy and I like the flavor better than jalapenos which are too vegetal for my taste. The chiles steamed inside the sausage which kept them fresh tasting and tender-crisp. Cheese was melty pleasure: Yum! Next time, I'll make the crumbs less spicy, so each layer will be a unique experience on the tongue. I'll make this for one item in an appetizer course--surrounded by healthier selections!--at my next dinner party.
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Keligun Chicken

Reviewed: Jan. 8, 2009
I agree that 1 cup soy is way too much; overpowers the other ingredients in the marinade. I cut it to 1/4 cup, also 1/4 cup rice vinegar, (original was too much like vindaloo for my taste--sourness clashed with the other ingredients.) I added tsp ginger and red chile flakes,put in lime juice and togarashi (japanese condiment that includes chile and tangerine zest) because I don't like lemon pepper so I guess I ended up making my usual yakitori. :) Old habits... The coconut was fun and tasty. but too many changes needed to make the marinade edible so only 3 stars for the original recipe.
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Sourdough Chocolate Cranberry Cake

Reviewed: Jan. 4, 2009
Made cranberry sauce to control sweetness--added lemon and orange zest to brighten it up. I made the 2-layer version (changed white sugar to dark brown), frosted the top of each layer with buttercream and lapped the cranberry over the frosting on each layer (that is, the sides were bare so guests could see the beautiful colors: chocolate cake, white frosting, crimson cranberries; repeat). GORGEOUS! got many raves for looks and for taste, but personally thought it was too rich. Cream cheese frosting next time??? Great way to use my Herman for festive occasions. THANKS!
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Meat Bones Tomato Soup

Reviewed: Jan. 3, 2009
I like to reserve the ribs for another meal and add finely shredded cabbage in the last 5 minutes--Don't overcook!--altho some folks prefer drained sauerkraut. Cultural bias, I guess. Anyway, a hearty bread completes the nutrition and the meal. (I have made fresh rye rolls since the soup is so little effort.) Tomorrow, you can have "instant" bbq ribs (glaze with favorite sauce and broil to make a crust), carnitas tacos/burritos, pulled pork sandwiches, meat nachos. And the meat freezes well, too.
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