CMHGUPTA Recipe Reviews (Pg. 1) - Allrecipes.com (18319763)

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Sparkling Holiday Jam

Reviewed: Oct. 30, 2005
This is amazing!!! I love it and it's beautiful to boot! I didn't follow this exactly - I used 7 c. of fruit total - probably 5 c. strawberry/2 c. cranberry, 7 c. of sugar, one packet of pectin, the juice of two tangerines and one lemon and the zest of the tangerines. The flavor is outstanding. Mine is just coming to cool now (I did a water bath), so I don't know how set it will be with the extra acidic juice, but we use jam a lot in plain yogurt or on pancakes so we don't mind if it's a bit thin. Really, really outstanding!!! Added the next day: the jam is cooled and is definitely set like a jam - not thin at all. And really, really delicious!
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106 users found this review helpful

Slow Cooker Chicken and Noodles

Reviewed: Feb. 12, 2005
I really liked this recipe. It's not fancy or complex, but simple chicken and noodles. Great for a lunch on a chilly day. I used 1 T. of cornstarch mixed with 1/4 c. of the broth to thicken it up and then added the noodles about an hour later. I didn't remove anything before adding the noodles, either. It turned out like a thick, flavorful chicken noodle stew. I will add more veggies next time just to get those daily servings in. Also, I only used 2 chicken breasts (it's what we had in the house) and there was still a lot of chicken. Thanks for sharing the recipe, Kathy.
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72 users found this review helpful

Moussaka

Reviewed: Feb. 9, 2005
This was a really nice find. I followed all of the suggestions to make it more healthy: eliminating or cutting out fat), I grilled the eggplant, cut out the wine (didn't have any on hand), beat three egg whites and folded into the bechamel and substituted marjoram for parsley as I didn't have any dried. This recipe is time intensive and the bechamel sauce cannot be interrupted - be prepared for that. The only thing that I didn't like was that it didn't plate up nicely. However, the taste was sublime and so next time I make it (and it's entirely appropriate for company), I will make it in ramekins. A very good, authentic flavor and after revisions, a healthy recipe. (With all changes, brought total calories down to around 360/serving, assuming 8 servings.) Very filling w/a green salad.
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69 users found this review helpful

Warm Mushroom Spread

Reviewed: Jul. 28, 2007
This recipe is not even fair! Too, too, too good. As suggested in some other reviews, I made it ahead of time and then placed in the fridge until I warmed it to serve. I made a double batch and 14 women ate most of it. The little that remains is preciously guarded for steaks tonight and maybe biscuits in the morning. Too delicious!!!
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41 users found this review helpful

Figs and Toasted Almonds Brie

Reviewed: Aug. 19, 2007
We thought this was delicious. It was a great dinner - green salad, this, and French bread. Mmmm. A few thoughts - if your figs are very ripe, you don't need 10 minutes to soften them. Whole, toasted almonds are divine in this. And if you peel the rind off your cheese, it becomes a gooey dip. Next time we'll leave the rind on so it stays a bit more in its' original form.
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34 users found this review helpful

Baked Pear

Reviewed: May 6, 2006
I know it wasn't intended as a dessert but that's how we had it and it was great. My changes were to use fresh ginger because that's what we use in our house and I sprinkled some raw cashews on for a bit of crunch. The pears melted in our mouths for a sweet, yet light finish. Thanks!
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19 users found this review helpful

Black Bean Salad

Reviewed: Apr. 22, 2006
This was good except we found the dressing to be too much and to take away from the southwestern flavor. The second time we used only lime juice, cilantro, salt and pepper and it was very light, refreshing and a perfect match.
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12 users found this review helpful

Thai Spiced Barbecue Shrimp

Reviewed: Jul. 5, 2007
I agree with the reviewer who said the marinade was good, but the flavor never really got into the shrimp. I did as directed with the exception of using lime juice instead of lemon (lime seems more in keeping with Thai flavors than lemon, to me at least). We served it with cilantro/ginger rice and edamame. It was ok, but not a must have again for us.
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11 users found this review helpful

Chocolate Cut Out Cookies

Reviewed: Jun. 6, 2006
I read the reviews and added one extra cup of flour and they were still too soft (even after chilling all afternoon) to roll. So, I rolled between two sheets of wax paper, used cutter, removed excess, froze the cookies until solid and only then baked. They still didn't hold a fairly simple cut out shape. The no-fail sugar cookie recipe at cakecentraldotcom is much, much better. I think this recipe has too much egg and that's why it's so soft. I'll keep looking.
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6 users found this review helpful

Mexican Bean Pie

Reviewed: May 3, 2006
A good, solid recipe but would have been very, very dull without the sauces we had with it (pico de gallo, salsa verde, guacamole and sour cream). We will definitely make again as it's a low-fat, high fiber recipe but I'll add something to the bean mixture to get a bit more flavor. I do have to say the presentation was lovely - it looked like a layer cake. I also served it with Homesteader Cornbread from this site - a good match. ETA: I made this again with the three types of beans, 1 can diced chilis, spices, fat free cheese and 5 whole wheat tortillas. If the pie serves 4 (big pieces) - that's 8 WW points per serving. Served with pico de gallo and salsa verde it's a fantastic dinner.
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6 users found this review helpful

Slow Cooker Thanksgiving Turkey

Reviewed: Nov. 24, 2005
This was a very moist turkey and I loved not having to baste it every so often. The only thing I wasn't crazy about was that we used a skin-on turkey and I had to put it in the oven to brown so it looked nice on the platter. But, it was worth it for the ease of the rest of the time! Thank you for the recipe!
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6 users found this review helpful

Eggplant Parmesan II

Reviewed: Oct. 12, 2006
This was just sublime! So good. I didn't change much - I did salt and let the bitters drain out and then rinse and squeeze out each slice of peeled eggplant. I baked my slices at 450 for 15 minutes on each side on a pan sprayed with olive oil. They were crispy when done and delicious. This was better than what I've eaten out at a lot of restaurants and now that I can make it healthily at home, I will! Thank you very much!
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5 users found this review helpful

Eclairs II

Reviewed: Jun. 2, 2005
These were excellent and very easy to make. I wanted very small eclairs, so I put the dough into a gallon-size plastic storage bag, cut off a corner and piped them out. In the end I had more than 20. I did the same with the chocolate and was able to drizzle the frosting over in a very pretty way. Thanks for sharing.
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5 users found this review helpful

Jalapeno Popper Spread

Reviewed: Jul. 28, 2007
This is SO good!!! A big hit at a little get-together last night - thanks for sharing the recipe. I used 4 fresh jalapenos (seeded and chopped) and it was just right - a bit of kick for those who like it yet not overly strong for those who don't. Sooooooo good!
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4 users found this review helpful

Carol's Butter Pecan Cake

Reviewed: Sep. 14, 2005
This cake was great - easy to make, not too sweet and the exact right balance of moisture. I can't comment on the icing because I made it for a class and had to use the Wilton icing, but I'll definitely make the cake again and again.
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4 users found this review helpful

German Chocolate Cake III

Reviewed: Jan. 17, 2008
I like this cake, the texture is very, very nice - melts in your mouth. I just wish it had more depth of chocolate. I felt like it was very much on the surface and nothing behind it. I would make it with espresso instead of water next time and maybe even adding cocoa nibs or mini chips. Edited to add - I also added about 1/2 t. salt to the icing. That gave it a rich caramel flavor instead of just being sweet.
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3 users found this review helpful

Ramen Coleslaw

Reviewed: Sep. 2, 2007
We love this! I added a peeled, seeded and diced cucumber and chopped cilantro for extra volume and taste. The only thing I would change is to double the dressing (still only using 1 of the chicken seasoning packs though), we wanted more dressing. Mmm. Thanks!
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3 users found this review helpful

Chili Potato Burritos

Reviewed: Aug. 23, 2007
Yum. Yum. Yum. I microwaved the potatoes in the morning and then just peeled 'em once they cooled. Easier to work with and no pot to clean! I rolled up the kids portions and then added some chopped fresh serrano peppers to the grown-up portions. Thanks for sharing the recipe!
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3 users found this review helpful

Chewiest Brownies

Reviewed: Jul. 29, 2007
These were terrible. I like chewy brownies, I like cakey brownies. I just like brownies. These were grainy, incredibly sweet and the chocolate flavor was lacking. I'm going back to the Betty Crocker one from my Mom's 1960s era cookbook.
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3 users found this review helpful

Caramel Turtle Brownies

Reviewed: Nov. 2, 2006
It's good, but more cake than brownie. I used dulce de leche instead of melting/milking the caramels - essentially the same thing, but much simpler. Next time I'll use a brownie recipe and just add in the caramel/pecan/chip step.
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3 users found this review helpful

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