LORIKAE Recipe Reviews (Pg. 1) - Allrecipes.com (18133698)

cook's profile

LORIKAE

Reviews

Menus

 
View All Reviews Learn more

Egg Drop Soup (Better than Restaurant Quality!)

Reviewed: Jun. 6, 2010
This is an excellent, super-simple, and very flexible recipe. I didn't have the chives, so used a tablespoon superfine minced yellow onion. Like another reviewer, I used the whole recommended amount of fresh ground white pepper, but I would suggest halving that to 1/4t of white pepper as it was a bit overpowering for such a delicately-flavored soup. Last, I used veggie broth rather than the chicken broth. I will be making this again and again with all of our surplus eggs. Thanks for sharing the recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Creamy Rice Pudding

Reviewed: Apr. 10, 2010
This was a really good recipe, but quite bland without any seasonings. I added a pinch of allspice (maybe 1/8 t) and about 1/2 t cinnamon, along with a dusting of cinnamon over the top when served. I substituted fructose crystals for the sugar, and followed the suggestions of others not to add the sweetener until the pudding was the consistency I wanted with just the rice, salt and milk. One thing to keep in mind is that it will REALLY firm up as it cools, so you may want to stop simmering while it is still on the soupier side. By the time I got to the event where I was serving it, the pudding had thickened a bit too firmly. Still a wonderful recipe that I will be making again! Thanks, Erica!
Was this review helpful? [ YES ]
2 users found this review helpful

Tofu Keema

Reviewed: Jan. 15, 2010
This was pretty good, although not quite what I would consider Indian food. It's more its own, unique thing. I made a few changes: I used an entire 10oz package of peas, and doubled all of the spices, adding to that grated, fresh turmeric (about 2t total, it's strong), and a good pinch of asafetida. I added a little water to help the whole dish heat through without sticking to the pan (I don't use non-stick) and without having to up the oil. The water cooked off, making a nice thick dish. It's a really nice quick dish. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Spicy Fish Soup

Reviewed: Jan. 14, 2010
Really great, simple recipe! I omitted the shrimp and doubled up on the cod. I also added about 2-3 stalks each of celery and carrot, sliced thick. Came out really great! I will be making this again!
Was this review helpful? [ YES ]
3 users found this review helpful

Fried Cabbage II

Reviewed: Jan. 13, 2010
I must have done something wrong here. It was just not very good...too vinegary and sloppy, otherwise quite bland. I will not be making this again. Sorry!
Was this review helpful? [ YES ]
1 user found this review helpful

Fajita Marinade I

Reviewed: Jan. 13, 2010
This was a really great marinade. We used it on bison strip steak for my family, and tofu for me (the vegetarian). Both came out wonderfully. The only thing I would change is reducing the lime juice by about a tablespoon so as not to distract from the flavor of the protein. It was slightly over-powering, but still citrusy-delicious!
Was this review helpful? [ YES ]
1 user found this review helpful

Ratatouille

Reviewed: Jan. 4, 2010
This was a really great recipe. I followed it but was conservative with the cheese. I didn't cover it while baking in the oven, and it still came out a little too moist. Tomatoes are not in season here, so I used spaghetti sauce over the top instead. It came out great, although a little watery. I will surely make this again!
Was this review helpful? [ YES ]
2 users found this review helpful

Hot and Spicy Tofu

Reviewed: Dec. 15, 2009
This recipe was spot on. As usual, I changed a few things. I used toasted sesame oil in place of peanut oil, a added an additional green bell pepper and an orange bell pepper, 2X the garlic, sushi vinegar in place of white vinegar, and used a jalapeno for the "green chile pepper." Fantastic stir-fried in a cast iron wok! We definitely make again, and again and again...
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet Potato Rolls

Reviewed: Oct. 14, 2009
This is a very adaptable recipe, I just wish the ratios of flour and sugar were corrected. I used 2 T of honey instead of 4 T white sugar since I was looking to make a wholesome sandwich bread without any sweetness. I also ended up using 4 1/2 to 5c. whole wheat flour (Golden Buffalo flour to e exact - you can find it in the bulk section of many natural foods stores/co-ops). I used vegetable oil rather than margarine, and added 1/4c+2T ground flax meal for added nutrition. Rather than rolls, I made loaves of bread. One recipe (using the 4 1/2 c. flour) makes 2 standard sandwich loaves. You don't need to let the loaves rise as much as you would think because the eggs make it puff in the oven. I live at 4000 feet elevation, and baked the loaves at 375F for 25 minutes. The flavor is subtle, light, slightly-earthy, and DELICIOUS. It toasts really well too! I will definitely be making this again, but with whatever sweet-orange vegetable is in season: pumpkin, butternut squash, carrots, maybe even sweet corn...
Was this review helpful? [ YES ]
2 users found this review helpful

Supreme Strawberry Topping

Reviewed: Apr. 12, 2009
Simple, quick, and wonderful. Fresh strawberries were expensive while frozen strawberries were on sale here at my local food cooperative (and I was doing a 1.5x recipe). So I used a 10oz. bag of frozen strawberries + 1/2 pint of fresh strawberries (other 1/2 pint used for garnish on the cheesecake). The frozen strawberries actually performed better because they broke down over about 10 minutes of simmering. I wouldn't have had to pulse the mix in a blender if not for the fresh strawberries that don't break down. Still absolutely delicious! I used 1.5 times the recipe as a marble swirl in New York-style cheesecake and it was spectacular! And I used my own homemade rum-based vanilla extract for an added kick! I WILL be making this again.
Was this review helpful? [ YES ]
3 users found this review helpful

Chocolate Ganache

Reviewed: Apr. 12, 2009
Flavor = five stars; quantity = three stars; so I gave a total of four stars. This was just too much if you're garnishing (drizzling) over a cheesecake. It is probably the perfect amount if you're trying to ice an entire, single-layer cake. I don't have a kitchen scale, so I used a scant 1.5 cups of dark chocolate chips for the 9oz. chocolate. I also read from previous reviewers that the chocolate crusted and hardened up with chilling. I was using this to garnish and decorate a strawberry swirl cheesecake and wanted the chocolate to still run a little, but the cheesecake has to be chilled. So I added a scant 2T butter to the final step, which kept the ganache from getting too hard. The final texture was great, even after several hours of chilling. The only complaint was that there was about 2 times as much ganache as there needed to be with a strawberry cheesecake, so I would halve the recipe unless you're trying to ice a cake.
Was this review helpful? [ YES ]
1 user found this review helpful

Cilantro-Lime Dressing

Reviewed: Apr. 4, 2009
Four stars only because there are some necessary changes. As suggested by several reviewers, I switched the quantities of lime juice and honey so that there was a total of a scant 1/4 c. honey and just over 1/3 c. (three fresh limes' worth) of lime juice. I also added TWO bunches of cilantro. I have never had the original restaurant version that this recipe is attempting to duplicate, but I would argue that it is still just a tad on the sweet side. I think I'll try only 2T of honey next time I make it, but I WILL be making it again as it's really good. It is also really great mixed with a little ranch dressing for a cooler, more soothing dressing if some don't like the peppiness of this one.
Was this review helpful? [ YES ]
65 users found this review helpful

Homemade Vanilla Extract

Reviewed: Jan. 25, 2009
I have made vanilla extract this way for a number of years and it is SO WORTH it. As another review pointed out, what is better than knowing EXACTLY what you are putting into your and your family's bodies? Besides, most people just buy the imitation vanilla extract that is made from by-products of the paper and coal-tar industries! See under "imitation vanilla" at http://www.vanilla.com/html/facts-extracts.html It is also excellent to do this in a high-quality clear rum and use either the vodka or the rum in mixed drinks. It doesn't just have to be for cooking ;o)
Was this review helpful? [ YES ]
30 users found this review helpful

Vegan Chocolate Cake

Reviewed: Sep. 14, 2008
Excellent recipe, and quite moist! I made a two-layer cake out of a double recipe and it held up nicely. The only problem I had was that it was a little underdone in the center, but maybe that's because I'm new to high-altitude baking, or I might have made each layer too thick. Still an excellent recipe...not too sweet and not too heavy.
Was this review helpful? [ YES ]
1 user found this review helpful

A Pad Thai Worth Making

Reviewed: Sep. 14, 2008
This recipe was excellent, but only after I followed the suggestions of several other reviewers: I used 1 T tamarind paste (because what is Pad Thai without tamarind?!) and also increased the amount of sauce. I was feeding four people so I doubled the whole recipe, but TRIPLED the sauce recipe and it came out perfect. I decreased the lime juice by 50% to account for tartness of tamarind, and didn't use as much fish sauce as the recipe called for. I omitted the oyster sauce (didn't have any) and used veggie bullion instead of chicken stock. I made other subs since I didn't have some of the veggies, and wanted to make it vegetarian: I used tofu in place of both the chicken and shrimp. I didn't have bean sprouts, but I DID have baby Bok Choy so I used that. And I used thinly sliced carrots. Other than that, I followed the recipe steps and amounts exactly and it made the best Pad Thai I've ever made (and I make Pad Thai often!). Excellent and very flexible recipe. Thanks!
Was this review helpful? [ YES ]
77 users found this review helpful

Belgian Waffles

Reviewed: Sep. 1, 2008
This was an excellent recipe, but was a bit much for two people. A single batch made eight 6 1/2-inch waffles. However, we cut the leftover waffles into their quartered sections and put them in the freezer. We just took some of them out today and popped them in the toaster for a cycle or two (from frozen) and they thawed and crisped up beautifully for a quick gourmet breakfast for two! I will be making this one again and continue freezing the leftovers.
Was this review helpful? [ YES ]
1 user found this review helpful

Thin Mint Cookies

Reviewed: Aug. 10, 2008
I wish I would have read more of the reviews before doing this recipe - especially given how time-consuming it is. Part way through, I started to wonder if it was worth the money savings to make these at home versus coughing up the $3.50 a box and supporting the girl scouts. The cookie dough was about as easy to work with as partially dried out playdough. I ended up adding about 1/2 c. of water and they were still too dry. Then you chill them, then you cut them, then you smash them back together because they crumbled apart when you cut them. Then you bake them, then you dip them in chocolate that refuses to re-solidify at room temp because of the butter mixed with the chocolate. The result was a very small batch of extremely labor-intensive cookies that were not nearly minty enough (the mint volatilizes during baking and you lose most of the flavor) and is messy to eat. I will give this another shot BUT: I will add 1/2 c to 3/4 c milk/water to the dough and double the mint extract. I will scoop out the dough with a teaspoon measure and flatten them with floured hands rather than going though all the chilling/cutting/time. I will also add 1 t. mint to the melting chocolate and not add any butter. If the chocolate you are using is firm at room temp, then it will return to firm at room temp as long as you don't add too much to it. I don't think adding 1 t. of liquid mint will affect this. I will report back. If this doesn't work, my money will continue to go to the girl scouts
Was this review helpful? [ YES ]
8 users found this review helpful

Stuffed Butternut Squash

Reviewed: Jul. 5, 2008
This was a great fall-time seasonal recipe, especially for those living in the midwest as brussel's sprouts, winter squash and garlic are all being harvested. I used unsweetened almond milk instead of soy milk, and upped all the spices, two-fold. Lastly, I didn't want to deal with the messiness of the squash halves - I was in a hurry - so I peeled and cubed the squash, and baked everything together. Cubing increased surface area of the squash, decreasing the bake time, and made it easier to eat in my mind...a better mixing of the flavors. My partner topped his with parmeasan and I ate mine with plain yogurt.
Was this review helpful? [ YES ]
13 users found this review helpful

Sioux Indian Pudding

Reviewed: Jul. 5, 2008
This was really good, mostly because I love molasses. I doubled the ginger and cinnamon and would decrease the milk next time, by about 1/2 c. because it took twice the time to bake than the recipe suggested. Maybe it was the humidity of the cornmeal that I had. I WILL be making this again for the Thanksgiving holiday when they do the corn harvest around here. Thank you for sharing this rare recipe!
Was this review helpful? [ YES ]
7 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Jul. 5, 2008
Excellent recipe, of many that I tried in my quest to make a cinnamon roll! I replaced 2 c. of flour with golden buffalo whole wheat flour and they came out amazing, I just had to increase the rise time for the yeast to act against the heavier flour. I was also able to make these vegan without a hitch. I used Earthbalance vegan buttery sticks, and Tofutti vegan "cream cheese." I've made them both vegan and with "the real thing"...butter, eggs, all that good stuff. I prefer the real thing, but the vegan ones are quite popular with the alternative croud here. Thank you for sharing!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 72) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States