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

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Aloo Matar

Reviewed: Jun. 3, 2005
Great recipe...I tend to change things alot though: I only used 2 potatoes, and an entire large bag of frozen peas. Also doubled or even tripled spices. Rather than sugar I used about a tsp. each of cinnamon and cloves, and rather than paprika, I used curry and chili powder to spice it up a bit. To reduce fat, I only used about a tsp. of oil and that worked just fine. Using crused or diced tomatoes rather than puree adds some moisture to the sauce to pour over rice or dip Naan into.
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34 users found this review helpful

Cinnamon Carrot Bread

Reviewed: Oct. 3, 2005
This recipe was wonderful and a great hit with my co-workers! I had recently bought a juice extractor and had all this carrot pulp from making carrot juice...So I modified the recipe a little: rather than using shredded carrots, I used an equivalent amount of carrot pulp plus 1/4 c. water or milk for each cup of carrot pulp, I used canola oil rather than sunflower seed oil and I halved the oil, replacing half with unsweetened applesauce. I also doubled the cinnamon and added about a tsp. each of nutmeg and allspice plus a quarter tsp. cloves. Lastly, I added 1/2 c. raisins....delicious recipe!
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5 users found this review helpful

German Chocolate Cake III

Reviewed: Nov. 28, 2005
I made this cake for my grandfather's 80th birthday...his favorite dessert is german chocolate cake. While I didn't get much of a review from him, everyone else said that it was wonderful (I didn't have any). The only complaint is that it was not chocolatey enough. I will be making this again, although I will be doubling all the chocolate, and using dark chocolate rather than the semisweet and german chocolates listed in the recipe. By the way, I made the recipe using all diabetic-friendly sugar (xylitol) and it still came out wonderfully!
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0 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Nov. 28, 2005
I make cranberry sauce quite often (it is one of my favorite snacks) and this one, by far, takes the cake! I reduced the brown sugar, using only 2/3 c. as I like a less sweet sauce. It got rave reviews at Thanksgiving this year and I will be making it several more times for the holidays to come!
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4 users found this review helpful

Naan

Reviewed: Nov. 28, 2005
This recipe was the best one I've used for naan. My south indian friend even approved! I have made it at least a dozen times in the past two months. I omit the egg and the butter though, and allow the dough to rise for at least an hour and a half. If we are not grilling, I use the broiler on the oven and they still come out amazing. A true favorite recipe!
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4 users found this review helpful

Carmel's Stuffing

Reviewed: Nov. 28, 2005
This got 50/50 reviews from a family of 15 when I made it. Several people were raving about it, and several people thought it was just "okay"...I thought it was aweful, not because of the taste, but because the amount of fat used in it was unnecessary. I would use MAYBE 1/2 c. butter or margarine next time. Also, I spread the stuffing into a baking dish and baked at 350 until it was firmed up and lightly browned. I will probably not make this again.
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1 user found this review helpful

Pumpkin Crunch Cake

Reviewed: Nov. 28, 2005
Wonderful recipe! I have made it with homemade butternut squash puree as well as sweetpotato puree as well and both could easily be passed off as pumpkin! I upped the quantity of puree (no matter what I used) to two cans (30 oz. total) and bumped the sugar down to 1 c. Rather than top with the whipped topping, I thouroughly coated the top with about 2 c. finely chopped pecans (my grampa grows pecans so I have endless access to them). Another favorite recipe that I will be making again and again...
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19 users found this review helpful

Baba Ghanoush

Reviewed: Nov. 28, 2005
I switched up the recipe a little bit. I wrapped the eggplant in foil after puncturing it all around. I also used fresh squeezed lime juice in place of lemon juice. Lastly, I completely omitted the oil, used more garlic, and added cumin and some olives while processing in a blender. I garnished with cayenne pepper for a spicy bite. It went over fairly well.
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6 users found this review helpful

Rosemary Mashed Potatoes and Yams

Reviewed: Nov. 28, 2005
I was a little disappointed in this recipe, simply because yams are one of my favorite foods and I felt they really got drowned out by diluting them with the baking potatoes. I used yams and potatoes that I had grown this year so they were quite fresh. Next time, I will reduce the butter, replacing with more milk. I also had to increase the rosemary to 1 1/2 t. but next time I think I'll use fresh rosemary. I liked this dish but my family did not.
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2 users found this review helpful

Winter Fruit Salad

Reviewed: Nov. 28, 2005
I love quinoa and I loved this recipe. It was a hit at Thanksgiving this year with a huge family that had never had quinoa before! I doubled the pears and used an entire pint-package of kumquats. I also used more like 3 c. watercress and an entire bunch of cilantro because that's what I had. Lastly, I used only 1 T. of the olive oil.
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19 users found this review helpful

Vegetarian Gravy

Reviewed: Dec. 1, 2005
Delicious! I don't like gravy, but my boyfriend asked if I could try making a vegan gravy for a treat...and he loved it! We served it up in what we call a "Diner Stack:" a vegan sourdough biscuit on top of hash browned potatoes, all smothered with the gravy with vegan sausage stirred in. He LOVED it!!! A few changes I made though: I didn't have sage so I used thyme and I reduced the oil to a little less than 1/4 c. replacing the remaining volume with water or unsweetened soymilk. I will definitely be making this again. VERY simple....
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4 users found this review helpful

French Baguettes

Reviewed: Dec. 1, 2005
Phenomenal...I have tried many other baguette recipes but this one really is the best in terms of taste, ease and time. I omitted brushing the loaves with the egg mixture, opting instead to brush one lightly with olive oil and leave the other loaf as is. The loaves came out virtually identical. I will definitely be making this again but next time I think I will add 1 t. baking powder and maybe another 1/2 t. salt. This was a huge hit with the family and friends! Thank you for sharing Judy!
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4 users found this review helpful
Photo by LORIKAE

Russian Black Bread

Reviewed: Dec. 3, 2005
This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn syrup. I did not use a bread machine, rather I mixed everything, let it rise for about an hour. punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees. GREAT RECIPE!!! And easy...Update: I made this again but added 2 t. onion powder and it was AMAZING!!!
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142 users found this review helpful

Pineapple, Lime, and Ginger Soup

Reviewed: Dec. 4, 2005
I would give this recipe a higher rating for uniqueness if I could, but it was just not very "WOW" as a stand-alone soup. I ended up doubling the ginger in the recipe because I didn't think it was strong enough in the amount called for in the recipe. I agree with previous ratings that it is just missing something. I love that it was so simple to make, and I will be making it again, but I think next time I will be adding about 2T. of peanut butter in the second step, as well as garnish with sliced green onions...I think these modifications would give it a little more Pineapple Pad Thai flare. I will add later whether these modifications made much difference. Overall, great recipe, but needs some modifications according to the tastes of the cook :o)
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Ciabatta

Reviewed: Dec. 4, 2005
The inside texture of this bread was great, but the flavor was just kind of bland. Maybe it's that I tend to make and eat a lot of robust, hearty rustic breads and this one was just much lighter in flavor than what I am used to. I would like to have had a more crispy outer texture though. It will make a great sandwich bread, but I don't think I will be making this recipe again...I will be going back to a more rustic, heavy ciabatta recipe. Thanks though - I'm sure many other bakers will enjoy it!
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Paula's Polenta with Mushroom Topping

Reviewed: Dec. 4, 2005
I can't rate this because I changed way too much from the recipe. Like others who've rated the recipe, I find polenta to be very bland. So while cooking it for this recipe, I added to the water-cornmeal mixture: salt, pepper, minced garlic, ground cumin, whole cumin seeds that I'd toasted in a pan, chile powder, and onion powder. In addition to the mushroom topping in this recipe, I also had a pico de gallo-style topping, and a garlic onion tomato sauce topping. I made a pile of lightly-steamed spinach in the center of each plate, placed several polenta slices on the spinach and garnished them only with a little coarse pepper and salt, and some sprigs of cilantro. Then I made small piles of each type of topping in an array around the polenta so that toppings could be added as prefered by the consumer. This went over really well and got rave reviews - the first time we've had polenta and liked it!
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18 users found this review helpful

Kheer (Rice Pudding)

Reviewed: Dec. 6, 2005
This was awesome! I made a coupke changes, however: I did not use the rose water, and I made the dish vegan by substituting the milk with vanilla rice milk, and also used only half of the coconut milk, substituting soy coffee creamer for the other half. I toasted the nuts in a dry pan before adding them to the mixture which I think really brought out the flavor. When I served it, I dusted the bowls with just a tiny pinch of nutmeg. This went over REALLY well at the food co-op where I cook for the masses.
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30 users found this review helpful

Granny's Brownies

Reviewed: Dec. 6, 2005
We were not too impressed with these. Baking them at 250 did not work, the edges were super crispy and the center was still uncooked. The flavor was mild and a little too sweet...not even close to chocolatey enough. I will not be making these again. Sorry!
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22 users found this review helpful

Vegan Brownies

Reviewed: Dec. 6, 2005
MMMM...is RIGHT! These were great! I did make some minor adjustments: I used brown raw sugar instead of white, and used vegetable shortening rather than oil. I think this may have been contributing to the greasiness that a few reviewers were complaining about. Using veggie shortening made them really nice and fluffy! Last, I used rice milk instead of water...MMMMMMMM!!!
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3 users found this review helpful

Pierogi Dough

Reviewed: Dec. 7, 2005
My live-in boyfriend is Ukranian and I made pierogies using this dough recipe for his family and served them at their Pysanky holiday. Rave reviews!...they usually just make lazy pierogi so they were quite impressed. I am Irish so I made Irish Champ as the filling to combine the two cultures. I did make one change to the dough: I made it vegan by using egg-replacer (a mixture of baking powder and baking soda) and the dough still came out wonderful and easy to work with. Great recipe!
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0 users found this review helpful

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