wildmorel Recipe Reviews (Pg. 1) - Allrecipes.com (18194991)

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Albondigas Soup I

Reviewed: Jan. 22, 2011
I have been making albondigas for years, but my recipe never approached the albondigas I'd have when eating out, so I questioned its authenticity and turned to Allrecipes for a different, more traditional take. This one definitely comes close, and couldn't be more opposite from what I was used to making - beef broth instead of chicken broth, no lime juice or jalapenos but the addition of salsa, etc. In short, this version is very good, and a much closer representation of what true albondigas tastes like. I did add carrots (great touch) but otherwise followed the recipe exactly. This was even better reheated the next day!
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15 users found this review helpful

Baked Ziti III

Reviewed: Jan. 22, 2011
I was leery over the addition of sour cream to this recipe, but went with it anyway since there were so many positive reviews. I was not disappointed! The pasta was creamy and delicious, and the sour cream added a nice, delicate finish. Delicious - will definitely make again!
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3 users found this review helpful

My Crab Cakes

Reviewed: Dec. 19, 2010
These were amazing! Simple to prepare, fast and easy to cook, and delicious. There's no need to saute the green onions first; just chop them up and add them right to the mix. Adjust the cayenne pepper depending on your tolerance for spice - I like spicy foods but 1/2 teaspoon might be too much for some people.
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1 user found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Dec. 4, 2010
I would give the carne asada itself 5 stars, but the salsa only 1 star. It was much too thick and just didn't taste very good. Next time I make these, I'll stick with the meat and the relish but skip the salsa. These would be wonderful with strips of sauteed onions and some guacamole on the side instead.
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1 user found this review helpful

Turkey Pot Pie

Reviewed: Nov. 27, 2010
Easily 5 stars. Here's why this is the perfect recipe for leftover Thanksgiving turkey: Use the No-Fail Pie Crust 1 recipe from this site to make your pumpkin pie. The recipe yields 3 crusts, so you'll have the perfect amount left over. Trust me, homemade is a thousand times better than store-bought (and really easy to make). Using the leftover crust, roll out the bottom and pre-bake for about 7 minutes, letting cool while the vegetables are cooking and the turkey/milk/flour combo is heating. Double the water/bouillon for a thicker gravy (much of the liquid will boil away while the veggies/potatoes are cooking). I added some poultry seasoning to enhance the flavor, and fresh sliced mushrooms. Poured atop the cooled pie crust, and added the 3rd (and final) crust as a top layer, making slits to let out the steam. The end result? Unbelievably good. I've tried several of the pot pie recipes on allrecipes.com and this is by far the best. Great flavor, easy to make - this one is a keeper!
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4 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Sep. 5, 2010
I've been looking for an authentic and delicious recipe for Italian sausage with peppers and onions for some time, and have finally found it here. Everything about this recipe is superb, although for a true taste of Italy, I added 1/2 a jar of marinara sauce. I left the sausages whole, which will double the cooking time. We left the house after dinner, and when we came back an hour later, it smelled like an Italian restaurant or a pizzeria, and when I heated up leftovers at work the next day, my coworkers literally stopped in their tracks and commented on how delicious it smelled. You know you've got a winner when people compliment the smell of your cooking without even tasting it. This one's a 5-star keeper.
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1 user found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Jul. 8, 2010
I was looking for a lighter shrimp pasta dish for a simple, summertime meal, and this one perfectly fit the bill. No heavy cream sauce here; this is more of a scampi-style dish with the addition of linguine pasta. Next time I'll add the juice from a second lemon, but otherwise, this was perfect.
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1 user found this review helpful

Chicken Long Rice Soup

Reviewed: Jul. 8, 2010
Growing up in Hawaii, chicken long rice was a childhood favorite. This recipe is simple to make and delicious - the ginger perfectly flavors the chicken broth, and the bok choy offers some nice and slightly chewy contrast to the dish. The only modification I made was cutting back on the chicken stock by 1/3 - I eat it more as a side dish served on a plate than as a soup. This is the perfect accompaniment to a Hawaiian dinner of kalua pig and macaroni-potato salad.
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27 users found this review helpful

Split Pea Soup

Reviewed: Nov. 22, 2009
Excellent recipe, made for a very flavorful soup - perfect for a chilly November evening. I used 2 cups of peas per other suggestions, substituted smoked pork hocks for the ham bone, used thyme in place of marjoram, added two cloves of garlic and a couple of bay leaves. Next time I'll cut back on the celery - two stalks would be plenty.
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7 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Nov. 21, 2009
There's another chicken parmesan recipe on this site that doesn't use tomato sauce, and while I think that one is even better, this is still a delicious and easy-to-make chicken parmesan that is excellent served with spaghetti. I used mozzarella over monterey jack for a more traditional flavor. Depending on the thickness of the chicken breasts you are using, you may need to increase the cooking time as I did.
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1 user found this review helpful

Huckleberry Muffins

Reviewed: Nov. 21, 2009
I'm not a baker, but this recipe was foolproof enough to turn out excellent muffins in spite of my limited skills. I used fresh-picked huckleberries from the Indian Heaven Wilderness of SW Washington. Their flavor is more intense and fuller than a blueberry - the muffins were fantastic!
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5 users found this review helpful

Simple Tuna Melt

Reviewed: Nov. 21, 2009
An excellent tuna melt, and the recipe is forgiving, as I misread it and used a TBS of balsamic vinegar instead of a teaspoon. Oops. It was still delicious, and with the correct measurements, would probably earn that elusive fifth star. Preheating the bread while putting the tuna together worked perfectly, and made for a crisp, cheesy, wonderfully heated sandwich.
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3 users found this review helpful

Margaritas on the Rocks

Reviewed: Nov. 21, 2009
I'd been searching for a really good margarita recipe for some time, and this one is hands down the best I've ever made! Rather than using Grand Marnier (which, at $43 a bottle at my liquor store, is too $$$ for my blood), I substituted Gran Gala, an Italian import was half the price. The important thing is finding an orange liqueur made with brandy, and this one fit the bill perfectly. Cointreau would work as well, but costs almost as much as Grand Marnier. The end result? Smooth and delicious. I'll be making these often! One other tip: do not skip salting the rim of the glasses. This is an essential step in a good margarita - the salt perfectly contrasts with the sweet-and-sour flavor of the beverage.
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13 users found this review helpful

Margaritas

Reviewed: Jun. 27, 2009
For years now I've been buying the Jose Cuervo mix in the supermarket for almost $7.00 a bottle, and it doesn't come CLOSE to tasting as good as this very simple recipe! The secret is filling the blender with ice, and then the addition of the frozen limeade concentrate makes it the perfect consistency for a blended margarita. This tasted authentic, and exactly like the drinks I have ordered and enjoyed from Mexican restaurants. I am hooked on this recipe now! Great, delicious, easy to make, and much cheaper than a premade mix - I'll never make margaritas any other way again.
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5 users found this review helpful

Jaeger Schnitzel

Reviewed: Jun. 26, 2009
I wasn't real impressed with this recipe. First off, the meat shouldn't be cubed - schnitzel is cooked as a whole cutlet of meat, either chicken, veal, or pork. Even making that change, though, I found the dish uninspiring and rather bland. I think the addition of seasonings to the gravy would improve it dramatically.
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4 users found this review helpful

Chicken Adobo II

Reviewed: Jun. 26, 2009
My quest for the perfect adobo recipe continues. This one came pretty close; using apple cider vinegar in place of white vinegar gave it a slight sweetness that I found appealing. I would add whole peppercorns next time, and a teaspoon of tomato paste is an option if you want to give it a tangy kick; otherwise, this was about as close to authentic as I've been able to find. Note: I actually substituted pork for the chicken, though either will work.
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1 user found this review helpful

Deviled Eggs II

Reviewed: Jun. 26, 2009
What can I say? As far as deviled eggs go, these were fantastic and a cinch to make. They were served at a dinner gathering alongside my mom's deviled eggs (made with Miracle Whip), and mine disappeared twice as quickly as hers. I'll definitely stick with this simple, proven recipe in the future.
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3 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jun. 26, 2009
As is, this recipe was simple and satisfying, but could benefit from a few changes, i.e. fresh herbs, onion soup, a little more gravy. Still, for a quick and easy weeknight meal that will appeal to kids and adults alike, this one is a winner.
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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 26, 2009
This recipe was okay, but I've been making the Tantalizingly Tangy Meatloaf (found on this site) for years, and that one is much better. Like others, I added the sauce to the top of the loaf, rather than the bottom. It was definitely moist, but maybe a little too much so. I think I'll stick with the other, superior recipe from now on.
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1 user found this review helpful

Antipasto Pasta Salad

Reviewed: Jun. 26, 2009
I made this for a potluck, and it won rave reviews - at least one person called it the best pasta salad he'd ever tried! I have to agree, it was fairly easy to assemble, and the result was deliciously worth the effort! I used tri-colored pasta but otherwise, didn't change a thing. The asiago was pleasantly assertive and presented a nice contrast to the pasta, and the addition of salami and pepperoni made this dish unique.
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3 users found this review helpful

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