AWO Recipe Reviews (Pg. 1) - Allrecipes.com (18384067)

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Black Bean Hummus

Reviewed: Sep. 18, 2006
Wonderful! Just as easy to make as standard hummus and probably even tastier. The liquid from canned beans gives me digestion difficulties so I rinsed the beans and added olive oil and water instead. I recommend a little oil to help pull the flavors together. Lovely with hot pita bread or cold vegetable sticks.
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75 users found this review helpful

Carrot Souffle

Reviewed: Oct. 24, 2005
Like many other reviewers, I halved the sugar and added cinnamon. It was more like a fluffy version of sweet potato pie filling than a souffle as I think of them, but it was amazing. It does lose its puff as it cools, but it doesn't have the texture of a fallen souffle and I actually think the flavor comes out a bit more when it's slightly cooled. I boiled my carrots until they were super-soft and used a food processor, but still had little carrot chunks; didn't hurt the end result at all though. Would make a great holiday dish!
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46 users found this review helpful

Overnight Chinese Daikon Radish Pickles

Reviewed: Aug. 31, 2006
Very mildly pickled, but good taste and texture. Aside from chopping the daikon, there's very little work involved. I ate this with cucumber and avocado on flavored seaweed - a fabulous texture and taste combination!
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45 users found this review helpful

Roasted Vegetables

Reviewed: Sep. 11, 2006
I reduced the cooking time for this significatly, as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors, but was nicer a day later on the leftovers. Also, the bits of bay leaf were unpleasant. If I make this again, I will reduce the lemon and oil (too rich for my tastes) and use whole bay leaves, which will be easier to remove. Overall, a decent dish, but not too exciting compared to simpler versions of roasted vegetable. (side note: for measuring simplification, 8 TPSP of olive oil is a half cup)
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36 users found this review helpful

Fruitcake

Reviewed: Dec. 14, 2006
Excellent! I soaked my fruits and nuts in brandy for a week in advance and aged the cakes longer (more brandy applied less frequently). Like everyone else, mine took about 3 hours to bake, and longer wouldn't have hurt. I think a lot depends on whether your image of fruitcake is dry or wet.
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28 users found this review helpful

Snowballs

Reviewed: Jan. 11, 2005
I love snowballs, but didn't have my recipe. I used this one instead because I was short on powedered sugar and this didn't use any in the dough. They were not like what I've made before at all. The cookies flattened out in the baking so that they weren't balls at all and they were too salty. If you do make these, I reccomend rolling them in sugar twice: once when they're hot out of the oven and again after they've cooled. The first layer gets rather pasty from the heat, but soaks into the cookies very well. The second layer sticks to the outside for a nice look.
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26 users found this review helpful

Finnish Kropser (Baked Pancakes)

Reviewed: Feb. 22, 2007
This was definitely good, but the fifth star is because it was so easy rather than for taste. I'd never had Kropser before, so I have no basis for comparison. It seemed to me like a cross between a very firm custard and a popover. As written, I thought there was too much butter - melted butter pooled on the top and its flavor dominated. The second time I halved the butter (2 TBSP) and liked it much more. The edges puffed up really high, but the middle stayed flat like a basket, so you can fill with fruit for an attractive presentation. Maple syrup was also good, and I cut up some of the flat middle section into small squares, topped with jam, and served them like cakes. It was good both hot and cold!
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18 users found this review helpful

Matzo Brei

Reviewed: Jan. 14, 2007
I had only had matzo brei with unsoaked matzo. This was a nice variation. Good with maple syrup.
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9 users found this review helpful

Tofu Burgers

Reviewed: Jan. 22, 2005
Like another reviewer, I used chopped shitake in place of the celery and added some chili powder. I also added an additional half egg I had sitting in my fridge. Even with the extra egg, the final mixture didn't stick together and there seemed no hope of making anything remotely resembling patties. I greased a two quart baking pan, packed the mixture in, baked it according to directions and cut it into squares instead. The end result is good and I'll probably make it again, but it's really more like a casserole than a burger.
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7 users found this review helpful

Roast Pumpkin and Feta Risotto

Reviewed: Oct. 15, 2006
Fabulous! But I have to add the caveat that I modified this to fit local ingredients by using kabocha (Japanese pumpkin) and Thai rice. I loved how the sweet mellowness of the pumpkin contrasted with the saltiness of the feta. Since I knew I would have leftovers, I only stirred together the portion I was planning on eating. When warming the leftovers, I reheated the rice and pumpkin separately and then stirred them together with the spinach... no problems with mushiness. That could be because of the different type of rice, but it seems worth a shot to store your leftover ingredients separately.
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5 users found this review helpful

Grilled Salmon Kyoto

Reviewed: Aug. 29, 2006
Wow! This was amazing. I didn't have any onions, completely forgot about the vegetable oil and did everything by eyeball instead of measuring and it was still fantastic. I pan-fried the fish which let the soy sauce brown to bring out the natural sweetness. I can't wait to make it again!
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5 users found this review helpful

Almond Dukkah

Reviewed: Jan. 1, 2012
This recipe seems very adaptable. I had less than a 1/4 cup coriander seeds, my cumin was powdered rather than whole and I had no fennel. I also used half the salt (1 tsp), but it was still very salty. I'd never eaten this before, so I wasn't quite sure what to expect, but it was very good. It's a bit messy to eat, but I imagine it would be a wonderful topping for mild vegetables, eggs or meat.
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4 users found this review helpful

Aunt Mary's Eggplant Balls

Reviewed: Sep. 13, 2006
Great! I made a double recipe and think I will continue to do so in the future, as it`s too many steps for a smaller batch. I peeled my eggplant (1 medium-large eggplant=4 cups)and added more water while steaming. To make up for that, I cooked it an extra 10 minutes uncovered while mashing with a fork. I also oiled my baking pan with a bit of olive oil and had no trouble with sticking. For seasonings I used much less parsley, maybe a quarter of what was called for, and the parsley taste was still strong. After reading other reviews I also added a bit of balsamic vinegar, more garlic (after cooking the eggplant) and some red pepper flakes. The end result still didn't have a strong flavor, but it was very good. I think this would be excellent cooked in a sauce as you would with meatballs; it's the texture that makes it great. Thanks for sharing!
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4 users found this review helpful

Banana Banana Bread

Reviewed: Jul. 7, 2005
My mother always made whole wheat banana bread, so the first time I made this, I used half white and half whole wheat flour. The result was disappointingly heavy. However, with just white flour, double salt and chocolate chips, this makes an excellent dessert. Unbelievably moist and a nice banana flavor.
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4 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 14, 2006
This was good, but a little disappointing. I doubled the allspice and cloves, tripled the cinnamon and ginger and added a few shakes of nutmeg, but the spices were still hard to taste through the molasses. I tried this recipe because I was short on time and it didn't call for refrigeration, but the dough wasn't managable until it had an hour in the fridge. The cookies puffed up too much to hold their shape well and the texture was a bit on the cakey side. But they were still nice in their own way.
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3 users found this review helpful

Cold Szechuan Noodles and Shredded Vegetables

Reviewed: Oct. 15, 2006
I enjoyed the flavor of this recipe, but it was a little too oily for me. Next time I will reduce the oil and increase the tamari to add more flavor. Be warned... a pound of soba cooks up to a *lot* of noodles. If you're not sure about this, I suggest trying a half recipe first.
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3 users found this review helpful

Vegan Brownies

Reviewed: Jul. 7, 2005
I give these 5 stars for vegan brownies and somewhere between 3 and 4 on the general brownie scale. They good, but had the slightly harsh taste I associate with egg-free baking. Still, non-vegans who ate these were raving, so maybe it`s just me.
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3 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 15, 2006
These were great. I used kabocha (Japanese pumpkin) puree and cooked at a lower temperature like many suggested. They turned out very moist, but I had no problems with inadequate cooking. If you're expecting a pumpkin pie type flavor, you'll definitely need to increase the spices, but I really enjoyed the mild spicing with maple syrup.
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2 users found this review helpful

Eggplant Mixed Grill

Reviewed: Sep. 5, 2006
I had to use some dried herbs (1 TBSP each) for the marinade and increased the quantity of eggplant in place of the other vegetables. The marinade was so dry that I had to rub it on the slices instead of just letting it sit. After about an hour and a half I cooked a small batch. The smell was wonderful! But the taste was very, very bland and the eggplant was dry. I let it sit for a full day before cooking the rest and it became succulent and flavorful. But it still didn't quite live up to that incredible smell....
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2 users found this review helpful

Old German Honey Cookies

Reviewed: Jan. 11, 2005
Disappointing as a cookie, but tasty in their own way. They were very mild and moist. If I made them again I would use more spices and serve them with breakfast, but it's probably not worth all the honey.
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2 users found this review helpful

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