Peachy Recipe Reviews (Pg. 1) - Allrecipes.com (18369323)

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World's Best Lasagna

Reviewed: Feb. 23, 2005
I just discovered allrecipes and was so excited to find a lasagna everyone was raving about. I spent all day making it - letting the sauce simmer for hours - and thought it would be a real show stopper when my boyfriend got home. Alas, it was too salty (don't know how that could be...?) and just, overall, not fantastic. My BF ate leftovers for 2 days, but wasn't thrilled by the dish. I'd say definitely omit ALL salt until the end. P.S. DAY 3 ammendment to the above: today, after I added a fresh heap of mozz and parm to leftovers my BF said, "I change my vote. I gave it 3 stars before? Today it goes from a 3 to a 5. Today is the best day yet! SO, if you have a chance to let it sit, it definitely does get better. And the extra cheese seemed to balance out my over-salting. Whew!
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1 user found this review helpful

Quick and Easy Thai Style Coleslaw

Reviewed: Apr. 10, 2005
Made this exactly according to the recipe, and I just didn't think it was that good. I love thai food and I made it as an accompaniment to a thai dinner. After taste testing it, I decided not to inflict it on my boyfriend. The fish sauce makes it taste vaguely funky, and the flavors don't sparkle and pop the way I think they should in a Thai salad.
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10 users found this review helpful

Indonesian Satay

Reviewed: Apr. 10, 2005
Made the marinaded chicken skewers for dinner tonight and my boyfriend and I LOVED it. The chicken was perfect: moist, flavorful, just right. IMPORTANT: One reviewer noted that it's important to SOAK SKEWERS prior to grilling/broiling. I soaked mine for ten minutes before threading the chicken, but when I put the chicken under the broiler the ends still charred and made an unpleasant smell. It turns out you're supposed to soak wood skewers for FOR 2 HOURS! I'll definitely be doing that next time.
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1 user found this review helpful

The Best Thai Peanut Sauce

Reviewed: Apr. 10, 2005
I liked it, but found that the peanut butter was too dominant. My boyfriend loved the Indonesian Satay (from this site), but hardly dipped into the peanut sauce at all. I halved the recipe, and it was still far, FAR TOO MUCH. Next time I think I will halve the recipe (which then asks for 3/4 c. peanut butter), and then reduce the peanut butter to 1/2 cup and increase the lime juice for an extra sparkly, light flavor.
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2 users found this review helpful

Indonesian Spiced Rice

Reviewed: Apr. 10, 2005
This was a nice side dish, but nothing too fancy or mind-blowing. My boyfriend said it was good and asked if it was a curry dish. The turmeric gave it the look and flavor of a mild curry dish. There were no rave reviews for the effort. I used it as an accompaniment to Indonesian Satay (on this site). I think it would have been much better with an Indian dish (like Tandoori Chicken as another reviewer mentioned). The Indonesian Satay really should have had a white jasmine rice side dish.
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4 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Apr. 10, 2005
I'm not typically a fan of liqueur flavors in my desserts, so I didn't want to over-do it. I used 1/4c. Godiva liqueur, 1/4c. Kahlua. I was worried unnecessarily - because it didn't taste like liqueur at all. Next time I'll add more. To reduce the fat a little bit, I used fat-free sour cream and substituted 1/4 c. applesauce for one egg. Even so, my boyfriend (who had no idea) complimented the rich texture being "like velvet." Unfortunately, my neighbor who is a chef said she could detect the flavor was from cake/pudding mix, and said I should try doing the same recipe with real cocoa, flour, etc. Maybe one day I will try the real thing in future (especially if I follow the suggestion of using various more expensive liqueur flavors), but for such little work, the flavor tasted pretty great to me!
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Grandma's Homemade Banana Bread

Reviewed: Apr. 12, 2005
Thanks for the great recipe!!! This bread is fantastic -- and very forgiving for a "wide margins" kind of cook. I tossed all incredients together, eyeballing, used four bananas, because I had them on hand, and used sour cream, mixed it all up with a large salad fork (new home is very spare - all equipment in boxes). I had to add on about 30 minutes extra baking time (I suspect because of the extra banana) before my knife came out clean (lowered to 300 degrees after an hour), but in the end it was delicious. Next time I think I may throw in 1/2 cup chopped walnuts. ............. P.S. I used the Splenda/Sugar Baking Sweetener, rather than pure, real sugar, and my unwitting boyfriend was none the wiser. ............. P.P.S. If you make extra, you can slice the cooled banana bread and pack in individual sandwich bags, then put all in a large freezer bag and you'll have snack-ready portions for whenever you want them. Take one out of the sandwich bag, pop on a plate in the microwave for 1 minute on medium power. It thaws and heats back up to almost as good as right out of the oven. Thank you for the wonderful, classic recipe! I made it for the first time last week, and again tonight! Sooo good.
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127 users found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Apr. 14, 2005
The green salsa I used was HOT, but my boyfriend who is of Mexican decent said he thought the dish was better than his grandmother's enchilladas made with red salsa. "5 STARS!!! and this is the food of my people, so I should know!" (His grandmother is from Mexico and makes corn tortillas by hand, so I used corn tortillas rather than flour, to try to get closer to a true flavor of his childhood comfort food.) ...One *recommendation*: if you have two fat-trimmed chicken breasts (on bone or deboned, whichever) you can put them in a sauce pot with 2 cups chicken broth, a crushed clove of garlic, 1/4 of an onion and 2 tsp salt. Bring to boil, then simmer 20-35 mins (longer for large bone-in). Discard onion and garlic, reserve flavorful broth for something else, set chicken aside to cool. When cool enough, the chicken will pull apart easily and it's a great way of quickly preparing flavorful, very moist chicken that doesn't dry out. ... ASLO, WARNING - before you dump a jar of salsa in with your sour cream and cilantro, give it a taste. Salsa can be "off", as in sour/bad - even if it's been in an air-tight jar (this has happened to me), or the brand/heat level may not be to your liking. The flavor of the salsa will determine whether you like this recipe or not.
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304 users found this review helpful

Spicy Bean Salsa

Reviewed: Apr. 14, 2005
Made this for the first time tonight - put a huge portion in a large pickle jar I saved (glad I had it on hand because there's a LOT). As I was stirring and adding final touches (1/4 tsp cumin, 3 minced cloves garlic, juice of one lime, 2/3 c. chopped cilantro, 2 dashes tobasco) my boyfriend said, "that smells good!" He wandered over with a bag of tortilla chips and couldn't wait till I was finished before he started tasting. He loved it. I used 2/3 c. Newman's Own Balsamic Vinaigrette because I really don't like Italian dressing. It tasted great and 2/3 cup was plenty. THIS WAS FABULOUS and I know it's just going to get better jarred in the fridge. It's a great appetizer for hungry people waiting for dinner. .... it's tomorrow, and strangely, the salsa is a little less bright and flavorful than it was last night. I added a bit of balsamic vinegar, 1/2 tsp garlic salt, and another pinch of cumin, and it really sparkled up the flavor again.
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3 users found this review helpful

Granny's Corn Flour Tortillas

Reviewed: Apr. 15, 2005
Hey folks, my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process, first form all the dough balls and pat them down into thick circles with your hands, set them next to one another on the counter and cover with a damp dish towel. She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner, and then cooks the tortillas on top of that. I bought a cast iron skillet, since it seems that the cast iron is important.
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261 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Apr. 15, 2005
I've made this as directed and it's great. I've also subbed manchego cheese for the Parmesan and tried substituting a balsamic vinegar reduction - made syrupy with a little sugar. Both the original and the slightly sweeter versions are a hit in my house.
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3 users found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Apr. 15, 2005
WOW. really, really amazing flavor. I wanted to make a filling meal, so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce, 3 Tb soy sauce, 1 Tb peanut oil, a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth, I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk, 1/4c. cream), and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken, because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely, really. I added some, but I thought it was flavorful and complex enough without it.
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45 users found this review helpful

Wiener Schnitzel

Reviewed: Apr. 16, 2005
My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.
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250 users found this review helpful

Baked Ziti IV

Reviewed: Apr. 25, 2005
The rosemary makes the dish particularly fragrant and delicious. I used only sour cream (low fat), as I had no cottage cheese and used Smart Balance mozzerella. Don't care for the dominating flavor of sausage so went with mostly ground beef + about 3 oz spicey italian sausage. It was really good, but my boyfriend only gave it 4 stars and said it needed something to get it into the 5 star arena. I think next time I'll go a little cheesier, and maybe throw in some Italian seasoning. I suspect using a really quality tomato sauce, would make it out of this world.
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4 users found this review helpful

Spicy Mango Salsa

Reviewed: Jul. 17, 2005
Delicious. Served this over baked salmon, with a side of lemon and garlic broccoli. Made a wonderful dinner.
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3 users found this review helpful

Caribbean Grilled Chicken Breast with Pineapple Salsa

Reviewed: Jul. 17, 2005
Like others, I couldn't find the seasoning packet for making the marinade, so I used A1 Jamaican Jerk marinade instead. It was pretty good but I'm sure not quite as good as the recipe as it's meant to be. Pineapple was a great flavor. I'll add extra for more sweetness next time. After pouring the salsa over the chicken, I put a few small wedges of fresh pineapple on top. Came out super pretty and yummy!
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2 users found this review helpful

Fruity Curry Chicken Salad

Reviewed: Jul. 17, 2005
HOLY MOLY. I gave this 4 stars the day before yesterday, thinking it was better than okay, but not outstanding. Well, yesterday, and especially today, the flavors have melded together, the curry flavor has mellowed, the fruity flavors have brightened, it tastes like a great amercian chicken salad for a picnic lunch, but about 20 times better. WOW. TRY THIS RECIPE! But, don't judge until it's had a chance to sit in the fridge for at least 1 day. ..... p.s. I used about 4 Tbs. Miracle Whip Light (25 cals/Tbs) and I don't think it could have tasted better with full fat mayo. To keep the cals to a minimum, remember that 1/2 cup of nuts packs a big calorie punch, so chop them small and reduce the amount to 1/4 or 1/3 cup. And use nuts that are especially healthy, such as walnuts (excellent source of Omega-3 fats), if you want those extra calories to really count for something, nutritionally.
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452 users found this review helpful

Linda's Lasagna

Reviewed: Feb. 20, 2007
What I love about this recipe is how straight-forward it is. I didn't have to break out the measuring cups or spoons! Mixed cottage cheese and ricotta, as others here suggested, and tossed a generous amount of oregano and some Italian seasoning into the sauce, along with some mushrooms I had on hand. I also added 2 cloves minced garlic (next time more), in addition to the garlic powder. I doubled the sauce recipe so that I could have leftovers to freeze for spaghetti, and since I had so much, I made four layers of lasagna - 3 noodles bottom layer, 4 noodles each layer after, and alternated ricotta/cottage cheese and mozzerella layers. It was so easy and simple, but it came out fantastic, much better than fancier, more "complex" lasagna recipes with a zillion sauce ingredients.
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5 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 20, 2007
Made this in my big dutch oven and it nearly overflowed - I ended up needing to pour it into an extra pot. It also came out way too spicy, which was my fault, because I used a special Mexican chili powder. For those out there who haven't tried it yet, you might want to add half the amount of chili powder at first, and adjust to taste - depending on how spicy your spice is! Ultimately, however, it's still an AWESOME recipe with a classic, delicious chili flavor.
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4 users found this review helpful

German Brotchen Rolls

Reviewed: Oct. 1, 2008
THANK YOU!!!! When I was little and we visited my grandmother in Germany, we'd get fresh rolls for breakfast in the morning. They were unbelievably chewy on the inside and crackly on the outside, JUST LIKE THESE - delicious slathered with butter and honey. I never found anything like them in the states. Thank you SO MUCH for posting the recipe!
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4 users found this review helpful

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