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Healing Cabbage Soup

Reviewed: Nov. 16, 2014
Better than chicken soup! So simple, so tasty and so easy to make. This recipe is fantastic as is, without any alterations. That said, the small changes we like to make are upping the pepper a bit; throwing an egg in the next-day leftovers to give the soup a bit more protein and heft; add cooked rice. Adding the juices from the canned Italian spice tomatoes gives the soup a great taste, too. And by the way, it does not freeze well. We found that out the hard way! Regardless, this is our go-to soup in the winter whenever one of us is feeling the chill or just a little under the weather.
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2 users found this review helpful

French Bread

Reviewed: Dec. 29, 2013
Didn't do it for me, my loaves came out dense like a bagel.? I tried another recipe which proofs the yeast first (as well as other differences), and it came out much much better.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 19, 2013
Yum! I'm sure it depends on the bbq sauce. I like the thick, sweet smokey sauce, so when all we had was a half bottle of vinegary sauce, I added extra brown sugar and some molasses - turned out great! Definitely a keeper recipe!
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Dec. 24, 2012
OMG, this is a simple yet fantastic and decadent recipe! Followed the recipe exactly as written and wow, so delicious, chocolatey-rich, moist. I'm now using this as my Christmas dessert recipe, and for a chocolate lover and Christmas fiend, that's saying something! Can sub mini chocolate chips for regular chocolate chips, does just fine.
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Quick Zesty Green Beans

Reviewed: Nov. 25, 2011
Great alternative to the usual green bean creamy casserole for Thanksgiving. A bit too spicy for me, but others loved it in combination with other T-day dishes. Easy and quick to make, would probably go excellently with fish. Can't wait to make this again!
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3 users found this review helpful

Pecan Pie V

Reviewed: Nov. 25, 2011
Oh WOW, an incredible pie! My buddy made this, his first time with a pecan pie, and followed everything except for the changes in temperature (375 for first 10 min, then 300 for remaining), and adding a few decorative pecans on the top. Fabulous tasting pie - sweet like candy, but not over the top. As a rule I have chocolate for almost every dessert, but I did not miss my chocolate with this pie for dessert! Definitely a keeper!
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Garlic Brussels Sprouts

Reviewed: Nov. 25, 2011
This is what I call the "escargot treatment" - what can't be improved with lots of butter and garlic? That's exactly what this recipe does - and makes an excellent, healthy and tasty side dish! Of course, I can never follow a recipe to a T, so these are the small changes I made: cut the sprouts in half; used bacon drippings rather than olive oil; added a cup of fresh, peeled pearl onions we had lying around. Oh, I also was a do-do and used a large skillet which did not fit any covers I had, so I left it uncovered, doubled the broth, and cooked it 12 minutes. No left over broth to drain, but no need to add the remaining 2 tblsp of butter. Very yummy anyway! We had this for Thanksgiving, but I would have this anytime of the year. Thanks for the recipe!
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Chuck's Favorite Mac and Cheese

Reviewed: Jan. 30, 2009
Oh yum, this was fantastic! The only sub was using Italian seasoned breadcrumbs (it's all we had), all else was the same. Great taste, really enjoyed the sour cream. Will try it with added milk next time, or maybe an extra cup of cheese, but the recipe as is is delicious! And soooo simple to make!
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The Best Rolled Sugar Cookies

Reviewed: Dec. 25, 2008
Made the recipe as is, only used confectioner's sugar instead of flour when rolling it out. This added a nice, light sweetness to the finished cookies. Decorated with Sugar Cookie icing from this site with using peppermint extract, and the combination made for excellent Christmas cookies. Be sure to dip the cookie cutters into the sugar before cutting so the dough doesn't stick.
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Baby Carrots with Dill Butter

Reviewed: Dec. 25, 2008
Definitely cut down on the lemon, maybe add a bit at a time until it tastes right.
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Sugar Cookie Icing

Reviewed: Dec. 25, 2008
Great icing! Lots of oohs and aahs from the family at Christmas when they saw the cookies iced with this. I used peppermint extract instead of almond, and made for a nice subtle peppermint flavor to the cookies. Don't be a boob like me and misread "teaspoon" for tablespoon. But once we got the consistency right, it was great, really easy to use.
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Peanut Butter Kiss Cookies

Reviewed: Dec. 19, 2008
Doubled the batch, and used the 1/3 white sugar, 1/3 brown sugar, 1/3 powdered sugar. Had to add a bit more powdered sugar to make the dough more stiff. Refrigerated for about 10 minutes, rolling and shaping was easy, about 1-1.5" balls. Came out chewy, very rich. But something is still missing in the taste. I wouldn't serve these to guests, as it tastes like kids made them. Maybe next time I will try adding vanilla, or cinnamon, or try rolling the uncooked balls in sugar before baking. UPDATE: The flavor really melds and mellows out the next day and by the second day, these are fabulous. They stayed moist and edible for at least a week (in airtight container of course). The chocolate stayed soft as well, so careful with the stacking. These cookies go wonderfully with a cup of coffee or glass of milk.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2008
Learn from my mistake! If you are using turkey sausage with the skin, best to cut up the skin first, or wait until the sausage is completely cooked then chop it up into smaller bits. Our sausage chunks were too big and it overwhelmed the stuffing. Hope to make this again with better results. As for now, I'm afraid stove top beat this one.
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Golden Potato Soup

Reviewed: Nov. 9, 2007
The soup I made turned out wonderfully, but I changed so many things I'm not sure it's the same recipe. Sauteed the celery and onions before cooking; added 2 more cups of water; used half & half instead of milk; omitted bacon or ham, and used cheddar cheese; had no parsley so used oregano and thyme. Like I said, it turned out great, and even better after a day.
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Pumpkin Cake II

Reviewed: Nov. 9, 2007
Followed the recipe exactly and got an amazing cake! Not oily but moist and addictive. Definitely cake texture. It is, however, a LOT of batter and after filling my ring pan I also filled a 9X9 pan. Don't see the need for any icing - it's great as it is.
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3 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Oct. 7, 2007
Great alternative to the traditional dish - wonderful with fresh green beans rather than canned.
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2 users found this review helpful

Apple-Cranberry Crostada

Reviewed: Oct. 7, 2007
Easy to make, great for holidays to balance all the sweet desserts with this nice tart taste. Great for dessert or for breakfast the next morning.
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2 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 7, 2007
This was my first cheesecake, and it turned out wonderfully! Followed the recipe exactly, and heeded advice to use ingredients at room temperature, and to not overmix. Greased the sides of the springform pan, baked for 1 hour at 350 degrees (without water bath), then turned the oven off and left it for about 4 hours until I couldn't stand it anymore and had to crack open the door to see. Beautiful cake, no cracks at all, top was slightly brown on the edges. We had a small piece but it wasn't thoroughly cooled, and was much better the next morning after being refrigerated. The crust was perfect (15 graham crackers, 2 tblsp of butter) and the cake itself is definitely restaurant-quality. But alas, we're in NYC and Junior's is the standard, so I look forward to more experimentation. Next time I'll try leaving out the flour and milk, and add another cup of sour cream instead. UPDATED 12/10/07 - Add 1 more cup of sour cream and eliminate the milk and flour, and it is perfect. Oh, and add a lot of PATIENCE because it takes 3-4 days of refrigeration for the cake to meld into that perfect texture of smooth, silky & creamy. Another suggestion is to use an oven thermometer to make sure the temperature is accurate.
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Banana Muffins with a Crunch

Reviewed: Oct. 7, 2007
Yummy muffins! Sweet, banana-y, and interesting with the coconut addition. Did not care for the granola as it did not stay crunchy, even when out of the oven for only an hour or so. I'll skip the granola next time. My recipe yielded 18 muffins, then with the extra batter I made a little loaf cake. Only change was to sprinkle some brown sugar on the top of the loaf, but it sort of sank into the mix while baking. I would recommend toppings, definitely, for presentation. Half my muffins were in paper cups, the rest without, and I prefer the paper cups for less mess. Also, as someone suggested, I mixed in the melted butter to the dry ingredients first, and it did not really make sense to me. I'll go back to my old ways of baking next time, and see if there is any difference.
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Quick and Easy Chicken Noodle Soup

Reviewed: Sep. 19, 2007
So simple and quite delicious! Used bouillon cubes of chicken broth with 5 cups of water (no vegetable broth), and replaced noodles with rice. Used raw chicken I just threw that in with the broth.
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