SerenaBloom Recipe Reviews (Pg. 1) - Allrecipes.com (18268001)

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Chicken and Potato Parcels

Reviewed: Sep. 1, 2007
I've never had a problem with the potatoes being raw and we like our vegetables to have a bit of bite. So, with that being said the peppers will not be soggy and cooked all the way through. Some people like their veggies soft, so if that is your preference then definitely saute them first if you can. If you are cooking over a fire and that is your only source of heat, I recommend cooking the potatoes and vegetables in a separate parcel. Double wrap with foil and put the veggies on about 10-15 minutes before you put the chicken on. My mom made these for us when we were kids and it's something I've made a number of times since. Make sure you dice your potatoes, also, if you are cooking in one parcel. That should help with the evenness issue. The other tip is to ensure that you aren't sticking these things directly in the flame! If you do, the protein will cook and the rest will be raw.
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9 users found this review helpful

Fudge

Reviewed: Nov. 22, 2007
this turned out beautifully! I actually used 1/2 semi sweet and 1/2 milk chocolate chips and doubled the recipe. This is going to be a huge hit today! Thank you for sharing
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10 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Nov. 22, 2007
this set wonderfully! It was soo easy to make and it looks fantastic. I actually decided to go without the pecans on top. Im going to whip up a vanilla mousse and top it with that. Thanks again!
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7 users found this review helpful

Jeanie's Falafel

Reviewed: Jul. 6, 2008
this is a great recipe! If you guys want quick, semi homemade falafel that takes about 20 minutes to make from start to finish.. buy a box of falafel mix from an ethnic food store and mix it with a can of mashed chickpeas, extra dried parsley, garlic powder, salt and pepper and you have an easy, edible, quick take on a traditional favorite.
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38 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Jan. 13, 2009
This was a little bland. I made just a few minor adjustments. Instead of broth I used powdered boullion and water. I added garlic powder, parsley and extra paprika to the dish. I sauteed the onion in sweet cream butter, added the flour and boullion and let that cook for about 3 minutes on my stove top. I added the spices to the flour mixture and then added the potatoes to the pan. I coated the potatoes in the sauce and then transferred to a baking dish. It turned out wonderfully. Additional salt is also necessary depending on your tastes
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4 users found this review helpful

Greek Saganaki

Reviewed: Apr. 27, 2009
you need to use a harder cheese. The best saganaki I've had was made with Kasseri, mizithra and halloumi worked well also. We make it with cognac poured over the sizzling cheese and lit on fire. Extinguish with fresh lemon juice. We serve this with fresh pita bread and olives. The flour isn't necessary if the pan is hot enough and the cheese is hard.
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10 users found this review helpful

Posole Soup

Reviewed: May 12, 2009
needs more flavor. Not very authentic. Add lime wedges on the side with cilantro, chopped cactus, cotija cheese, pureed chili sauce and onion for more flavor. We simmer whole garlic heads in our base.
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10 users found this review helpful

Hot German Potato Salad III

Reviewed: Jul. 6, 2009
The only substitutions I would make would be to use cider vinegar, add dried garlic, onion powder, paprika, dill weed, and any other seasonings you see fit (you can even use a really good seasoning salt). I cooked the onion in some of the bacon fat and cubed the potato into a 1/2 inch dice. The bacon should be added last with chopped green onion. You can cook the onion in the bacon fat and then add the flour to it with chicken broth to give it flavor and moisture. Overall great starter recipe.
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6 users found this review helpful

Sunchoke and Sausage Soup

Reviewed: Jul. 6, 2009
This really is one of my favorites. Hate to rate my own recipe but sunchokes are totally underrated. I just made this again the other day and EVERYONE loved it. So unusual around here with all the rabid meat eaters!
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5 users found this review helpful

Tropical Ice Cream Sandwiches

Reviewed: Jul. 6, 2009
I'm not sure why this is showing up with only three stars when I have a five star review, but I made this for the fourth of july and it was a hit again! If you don't want to do sandwiches, you can fill the center of an angel food cake with the icecream and top with the coconut fruit mixture, seriously gorgeous and delicious!
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7 users found this review helpful

Jicama, Carrot, and Green Apple Slaw

Reviewed: Sep. 1, 2009
Everyone I've made this for has really liked it. I'm surprised to see people call it "bland" because when I've made it, it has been anything but. I don't know if it's a difference in ingredient or what. I always use herbs fresh out of my garden and local produce. We do tend to eat this on fish tacos or pulled pork sandwiches rather than by itself, so that could be part of the issue. I have experimented with this quite a bit and have found that the addition of more herbs, red wine vinegar, finely shredded sweet walla walla onion, lemon olive oil, an orange (with the juice) and a bit of sugar improve the flavor. I tend to make stuff from whatever I have on hand and this recipe was the result of needing to clean out my veggie drawer. I'm sure you can sub in just about any vegetable (broccoli slaw would be great here, as would pineapple or mango.. and chili peppers to give it a spicy kick) and I recommend upping the amount of cilantro. There should be a balance between acidic, sweet, sour, salty and spicy. Hope this helps!
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8 users found this review helpful

Mango, Peach and Pineapple Salsa

Reviewed: Feb. 11, 2010
I make this all the time and it is definitely time consuming! Recently, I acquired a Ninja system and that has helped cut down on how long I spend chopping. Try to stick with fresh fruit and vegetables if you can! Or if you prefer canned tomatoes, get sodium/HFCS free. Sometimes canned tomatoes can taste... well... tinny. Also, I normally add a load of jalapeno but somehow forgot to put that on the recipe when I posted this. Serrano peppers work equally as well. Sub in a walla wall or vidalia onion for extra natural sweetness. The water is there to simply allow the flavors to all meld together. However, if your produce is really juicy you won't need it. So, you be the judge. If you don't have peaches, nectarines are awesome here!. A lot of people have said that this makes a lot and it does! However, at family functions I use the ENTIRE pineapple and an extra mango with about twice as much cilantro and twice the onion to make enough. It never lasts. Try it on your next fish tacos or blend some with a bit of olive oil and red wine vinegar to make a healthy salad dressing. (Goes great on grilled chicken too and I recently made this as a topping for el pastor).. HELPFUL HINT-- A little extra sugar and a bit of extra salt will up the flavor and help pull the juices out of the fruit if you don't have time to let this sit. Stir it a couple times an hour and press the fruit down into the juice. Seems silly, but it works
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53 users found this review helpful

Rainbow Clown Cake

Reviewed: Apr. 5, 2010
Made these for easter! I bought neon and regular gel food coloring because it was all I could find and the colors turned out amazing! We used pink, green, blue, orange, yellow and purple for the cake and neon green, blue for the frosting. I also bought colored sugar (we made this into cupcakes) and topped each one with the different colors. They turned out amazingly bright and everyone loved them. My sister actually wants me to make a cake like this for her birthday. If you make cup cakes, just pour about 2 cups of the batter into 6 different bowls and add the gel coloring.. blend together and dump a tablespoon of each color into the cups. Two boxes made 34 cupcakes.. half of which were gone 30 minutes into our celebration.
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50 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Apr. 21, 2010
just as healthy with a red sauce and you can cut back on the olive oil!! just go super heavy on the herbs and use fresh tomatoes.
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10 users found this review helpful

Indian Chapati Bread

Reviewed: May 23, 2010
If you dont have a rolling pin, don't be afraid of this recipe! I just pulled the dough like you do when you make homemade pizza and deep fried it. I made this with chicken vihndalo and bombay aloo the other night.. and with home made turkey sausage gravy this morning.. they are awesome and so versatile! I wrapped the dough around homemade fudge and deep fried today.. and also tried it with a strawberry sauce and vanilla bean icecream.. seriously.. these are awesome!
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7 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 1, 2010
This turned out amazing. I followed the recipe pretty closely, but I made some minor adjustments. I used more wine than called for and cooked the roast in a dutch oven with additional thyme and beef stock. Halfway through I drained the liquid into the wine/stock mixture and further reduced it. I also cut down on the butter and used 5 slices of extra thick smoked bacon instead of 3. My husband raved.. pare this with brussel sprouts sauteed in bacon and red onion.. really good!
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22 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Aug. 19, 2011
I have never had a cheesecake turn out this perfectly! I followed the suggested tips (tinfoil wrap, waterbath, greasing the pan and gently mixing the batter) and its level, smooth, uncracked and absolultey beautiful. -February 2012 I made this again and AGAIN it turned out perfect. This time I placed a piece of parchment paper on the bottom for easy release (and because I was leaving the cake behind and taking the pan with me when I left a party), if you use bakers tape to seal the parchment to the sides of the pan it helps prevent water from leaking in. Also, a triple layer of foil, taped up the sides is an added layer of protection. Make sure you grease the sides well with butter! This helps prevent cracking as the cake cools and the water bath is essential. I let the cake cool for about 5 minutes longer than this recipe calls for because last time the center was a little soft. It turned out perfect! Don't open the door once the hour/ 5-10 minute baking time is up! Let it cool completely and then store in the fridge. This was divine. Add spices to the crust to give it a little oopmf. I tossed in brown sugar and cinnamon. It was a total hit
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3 users found this review helpful

Chicken Marsala

Reviewed: Oct. 16, 2011
Delicious. I do make a few changes, however. I caramelize a red onion in a small amount of oil. I use small crimini mushrooms and leave them whole or simply halve them to give them a more meaty texture. I double the amount of mushrooms called for. Also, use fresh Oregano in the flour mixture and dip the chicken in plain flour, egg and then the seasoned flour before frying to give it more of a crispy texture. Pounding the chicken flat piard style also helps it cook evenly. Use 1 cup of marsala or more. Cook the mushrooms, onions and chicken in the same pan at different times and use the marsala to deglaze while the mushrooms are cooking. Add the onions back to the pan and reduce the whine down by at least half. Add the chicken in, turn to coat and finish cooking it through. Serve over angel hair with a cream sauce. Parm on the side.
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8 users found this review helpful

No-Sugar-Added Blueberry and Banana Wheat Muffins

Reviewed: Feb. 6, 2012
With a few alterations this was pretty damned good. Use really ripe bananas and increase to 1 1/4 cups mashed banana. Increase blueberries to 1 1/2 cups and always use fresh. Replace 1/2 cup flour with flax meal and half of the oil with unsweetened applesauce (keep some of the oil because fat helps control blood sugar spikes in reaction to the sugars in food). Adding spices like nutmeg, cinnamon, mace, allspice, ginger and clove are a really good idea to give it more flavor. You can also oompf up the health factor by including fiber and vanilla protein powder.
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8 users found this review helpful

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