TTN Recipe Reviews (Pg. 1) - Allrecipes.com (1829046)

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Couscous and Cucumber Salad

Reviewed: Jul. 4, 2006
I scaled this to 2 servings to go with chicken kabobs. These are VERY generous servings. I made the dressing cutting back the lemon per previous reviews, added approx twice the green onion into the dressing so the lemon and salt could mellow them a little and using minimum salt. Made the couscous adding the rest of the lemon juice to the cooking water and since I had no fresh herbs I added dry to the cooking water. As soon as the couscous was cooked I poured on the dressing and stirred it in well, set aside to cool. Used an English cucumber, diced about 1/2" dice. When the couscous was cool, I added the cucumber and returned to the refrigerator for about 2-3 hours. I did need to add salt & pepper on the plate but by not adding the full amount in the dressing hoped to not end up with a watery salad and so far it's worked. Now I plan to add tomato and black olives and a bit of balsamic dressing to serve with sirloin kabobs or steak. All in all a very good recipe with endless possibilities. Very refreshing. Thanks for the post.
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3 users found this review helpful

A Catering Company's Marinade

Reviewed: Jul. 4, 2006
Scaled to 2 servings and used on chicken cubes. Added thyme and basil and ended up marinating overnight. Cooked on my Forman grill. It was so delicious, tender and juicy and nice grilled crusty edges. Next time might cut back slightly on the soy for chicken(just for color), not sure. I have used beer marinades before and love them but this is just such a nice basic recipe that you can then add your own touches to suit the meal that you are cooking. I served the chicken with the couscous & cucumber salad from this site. Beautiful summer meal.
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13 users found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Jun. 2, 2006
This was delicious. I par-boiled the potatoes(cubed-my preference) Mixed the sauce ingredients and melted them together. When the potatoes were just barely tender I drained and dried them well and then covered with the sauce. Then set them aside while my meat marinated. Reheated them over very low heat to fully cook the potatoes and cook the sauce. They were so-o-o good and full of wonderful tangy flavor. Thanks for a great recipe.
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3 users found this review helpful

Grilled Salmon I

Reviewed: Jun. 2, 2006
Very good, very easy to do. A little on the sweet side but a nice change of pace from the usual. Sugar gave it a nice "grilled" finish when pan-fried.
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2 users found this review helpful

Chocolate Buttermilk Bread

Reviewed: Feb. 17, 2006
I was looking for a chocolate breakfast bread and this is very good as such. Used 3/4c whole wheat flour and used half white and half brown sugar. Sliced, heated and buttered this is a chocoholics dream breakfast. If I were to use this as a dessert bread for a brownie sundae or choc/strawberry shortcake, I would add 1 tsp of vanilla.
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1 user found this review helpful

Amish Cake

Reviewed: Jan. 20, 2006
I would think that this recipe needs about 1/2 teaspoon of salt to activate the baking soda.
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15 users found this review helpful

Wonderful Banana Cake

Reviewed: Nov. 22, 2005
Everyone is complaining about this cake browning too quickly. If your oven is like mine, when you turn it on it heats from the broiler unit and the oven unit until pre-selected temperature is reached. So either pre-heat or cover the cake for the first minutes of the oven coming up to temp. Any ingredients(nuts, choc chips, etc) being added should be tossed in the dry ingredients before being stirred into mixture and that should prevent sinking problems.
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12 users found this review helpful

Irish Chicken and Leek Pie

Reviewed: Mar. 16, 2005
I haven't tried this yet but plan to. I will, however, lightly saute the onions and leeks in 2 tbsps of butter or marg and add 2 tbsps of flour. Let the flour cook for a couple minutes and then add the stock. This should help with the soupiness others have mentioned.
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12 users found this review helpful

Real French Crepes

Reviewed: Mar. 14, 2005
First let me say that I am a Gramma and this is almost identical to the recipe that my Grandmother gave me some 40+ yrs ago. She added 1t salt, 1/2t baking soda. She also only used 2Tbsp milk and the rest water as milk was 'dear' in those days. Also, she cooked them in hot, melted lard and they got all lacey and crispy around the edges. Hmmmm, I can almost smell them right now. Still one of my favorite breakfasts but I do skip the lard and use a little soy margarine.
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7 users found this review helpful

Dad's Spaghetti Soup

Reviewed: Mar. 9, 2005
Try using chicken broth in place of at LEAST half of the water. I think he probably adds chicken cubes and they were somehow left out of the original recipe. Just be careful then about adding salt.
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3 users found this review helpful

Oatmeal Cake I

Reviewed: Jan. 15, 2005
This is an absolutely wonderful cake, it's easy to do, very forgiving and has a lovely light and moist texture. I didn't do the frosting as I needed something more portable for work, but will definitely try it another time. I want to make this cake again and add some finely diced dates and finely chopped pecans to the mix. I can also see grated apples and sultanas in it's future. This is a sure-fire winner in my book with endless possibilities. It would make a great after-school snack for kids of all ages. Delicious & healthier than most.
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3 users found this review helpful

Cheesy Potato Kugel

Reviewed: Dec. 8, 2004
FYI: For those of you concerned with the potatoes turning brown, add water to the bowl of your food processor before grating. Just grate directly into the water.
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13 users found this review helpful

Mike's Chicken

Reviewed: Oct. 11, 2004
I do something like this but I like to use thyme, basil, oregano(depending on what I'm in the mood for) either with or w/o the poultry seasoning and put the mayo mixture and chicken in a ziploc bag and leave it overnight. Then roll in finely crushed potato chip crumbs. I definitely uncover for last 20-30 mins for crispiness.
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11 users found this review helpful

Cream Corn Pork Chops

Reviewed: Oct. 6, 2004
I love pork and I love creamed corn, I even like creamed corn as a side dish with pork chops. That said, I just didn't care for this recipe. Cooking the two together just gave both a funny off-taste. Sorry.
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2 users found this review helpful

Slow Cooker Hoppin' John Chowder

Reviewed: Oct. 4, 2004
I'm afraid I don't see the need for putting this in a slow cooker for 6 hours. Everything is cooked and I would think that a 30 min slow simmer on top of the stove would blend the flavors perfectly.
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56 users found this review helpful

Sunshine Toast

Reviewed: Aug. 4, 2004
This is a great way to fix eggs especially for kids and it's even better using a slice of banana-nut bread. Do flip it for over-easy just to ensure the white is cooked properly.
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1 user found this review helpful

St. Louis Pork Steaks

Reviewed: Aug. 4, 2004
Just wondering - Why would I need 3-1/2 cups of liquid to baste 5 pork steaks?
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9 users found this review helpful

Chicken Enchiladas IV

Reviewed: Jul. 31, 2004
For those having trouble with the corn tortillas- if you heat some of your sauce in a skillet and dip each tortilla in hot sauce just long enough to make pliable you can roll beautiful enchiladas every time.
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49 users found this review helpful

Dill and Butter Squash

Reviewed: Jul. 30, 2004
I have been fixing my squash almost this way for years. The only thing I do differently is cover the saucepan and call it butter-steamed. Onion and garlic are a must and thyme or basil also works well as a change from the dill.
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3 users found this review helpful

Ty's Barbequed Chicken

Reviewed: Jul. 22, 2004
Overslept this AM so nothing out of the freezer this PM. Threw this sauce together in a zip-loc bag using dried onion flakes(amt about equal to soy sauce) and a goodly shot of minced garlic, tossed in a couple of frozen chicken breasts and let them marinate and defrost for about 2-3 hrs. Then cooked on the George Forman and served with brown rice. Really good flavor and nice tang with some sweetness. Definitely will make again and want to try marinating longer with just a bit of pre-planning.
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55 users found this review helpful

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