GARRIDANN Recipe Reviews (Pg. 1) - Allrecipes.com (18397118)

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GARRIDANN

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Mint Tea Punch

Reviewed: Feb. 20, 2007
I served this tea (with minor alterations) to the guests at my daughter's slumber party, and it was just wonderful. I was looking for something to keep the girls hydrated and refreshed as they gabbed late into the night, and this worked great. I used fresh lemon juice, but only half what is called for, used 2 tea bags of herbal mint tea in place of the fresh mint, and used just a little less than half the amount of sugar. I served a double batch of this punch alongside a popular milk/sherbet punch, and the girls drank all this one first (even though it was much less sweet). What a lovely change of pace from too-sweet punch!
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3 users found this review helpful

Asian Coleslaw

Reviewed: Feb. 20, 2007
This is a family stand-by. We've been using this recipe for 5 years, and my children love it. It goes by the name "peanut butter cabbage salad" in our house. The only significant changes are I use my blender for the dressing to make it nice and smooth, and I often decrease the amount of cabbage since we love the dressing. Sometimes I only have one kind of cabbage, and while it's not as pretty, it still tastes amazing. I also don't always have all the other veggies, or have different proportions, and it still gets gobbled up by the kids. This is a keeper.
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5 users found this review helpful

Absolutely Perfect Palak Paneer

Reviewed: Feb. 20, 2007
This was delicious! It doesn't taste exactly like what I'm used to in our local Indian restaurant, but it's so good we don't mind. We did use a few substitutions based on what we had on hand: minced candied ginger in place of fresh, skipped the hot peppers & tomatoes & cilantro, and 1/2 c. plain yogurt in place of the sour cream. We also skipped the blender step since my kids won't eat their veggies if they don't look like veggies! We loved the ricotta made into the paneer, but it took longer than we expected to get it the the right consistancy: about 15 minutes. Thanks for the yummy recipe.
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5 users found this review helpful

Spinach Bars

Reviewed: Feb. 20, 2007
This is very good, but I was disappointed how little spinach there is in it. It ends up being just about a cup of spinach to 4 cups of cheese: and serves 12? That works out to mighty little spinach per serving! It's very tasty, but not quite healthy enough to make it into our regular weekly menus, sorry. I will try it again with doubling the spinach next time.
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16 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Feb. 20, 2007
This was very nice. It has a pleasant balance of textures and flavors, and the coconut milk gives it some umph which is sometimes missing from vegan recipes. I was out of fresh ginger and substituted dry, but it still tasted yummy. My family doesn't care for winter squash, but they liked it in this dish. I diced it pretty small to hide it, and it worked!
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3 users found this review helpful

Brazil Nut Fruitcake

Reviewed: Feb. 20, 2007
This is the recipe my husband asks for every Christmas. I often change the fruit and nuts, making sure there are always 4 pounds of fruit and 3 pounds of nuts. This recipe makes 3 very large, heavy fruitcakes, so it's good for sharing. Our favorite combination is 1.5 pounds glace fruit (cherries & pineapple), 2.5 pounds mixed dried fruit (berries, golden raisins, apricots, mango, prunes, dates, papaya), 3 pounds nuts equal proportions brazil nuts, almonds, walnuts, and cashews. We follow the cake ingredients and instructions exactly as written.
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13 users found this review helpful

Fruit Oatmeal Cookie Bars

Reviewed: Feb. 20, 2007
This is our favorite bar cookie. We've tried many types of fruit, and apricot is our favorite. To make a breakfast oatmeal bar, I double everything except the sugar and jam, which makes a bar that is less sweet.
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50 users found this review helpful

Chocolate Pound Cake III

Reviewed: Feb. 20, 2007
I made this cake for my daughter's birthday, and we all loved it. Now I take it to potlucks and as a treat for classroom parties. It's simple and pretty and really satisfies our sweet tooth. It's especially lovely with fresh strawberries piled in the center.
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2 users found this review helpful

Kitty Litter Cake

Reviewed: Feb. 20, 2007
I made this for my daughter's 7th birthday party to go with her Kitty theme, and guests are still asking for the recipe 5 years later! This is the best novelty recipe I've ever made: it looks absolutely revoltingly realistic, but tastes so good people ask for seconds. You can substitute flavors on the cake & pudding & cookies, but don't skimp on the props: brand new litter box, plastic litter box liner, and scoop. Amazing!
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1 user found this review helpful

Grandma's Egg Custard Pie

Reviewed: Feb. 20, 2007
This is the recipe I was looking for! I wanted a simple, perfect custard dessert recipe, and luckily found this one. I follow it exactly, except for omitting the food color. If you use farm fresh local eggs from cage-free hens (or organic), the yolks have a much more vivid color than grocery-store factory-produced eggs, so the color of the finished custard is bright and lovely. Sometimes I reduce the sugar to 1/2 c and serve it as a less-sweet breakfast treat.
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3 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Feb. 20, 2007
These were very good, even though I forgot to add the onion and I had to substitute dried parsley for the fresh. We were in the middle of a terrible winter storm, so grilling was not an option, so we just cooked them on the stovetop and they turned out great. I can't wait for better weather to try them out on the grill. All 3 children devoured them without hesitation.
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2 users found this review helpful

Homemade Italian Turkey Sausage

Reviewed: Feb. 15, 2007
This was lovely! I shaped it into little links (about 1 inch thick & 3 inches long) and baked them on sheets sprayed with oil at 350 for 35 minutes. I meant to freeze them all to have on hand for busy nights, but I couldn't keep my kids out of them. Yummy!
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15 users found this review helpful

Vintage Cheese And Crabmeat Soup

Reviewed: Dec. 5, 2005
This was wonderful! I made a few changes for personal preference: we like very thick soups, so I doubled the flour & butter mixture. I also cooked the roux for about 2 minutes, stirring the whole time, because most of my other recipes using a roux call for that before adding the milk. I also substituted a full one-pound can of refrigerated claw crabmeat, because it's what I had on hand. Thanks for the recipe!
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16 users found this review helpful

Pasta with Gorgonzola and Sweet Onion

Reviewed: Apr. 5, 2005
This was great! I have made it several times, sometimes adding sauteed baby bella mushrooms, chopped spinach, or even leftover cooked chicken. I am a huge fan of gorgonzola, and this is the best vehicle for gorgonzola I've ever had. When I have added those other ingredients, I simply double the cheese and balsamic vinegar so the flavors don't get too diluted. And I've even managed to find a way to eat the arugula that is so plentiful in season around here, but is normally too bitter for my taste. I simply add the fresh, chopped arugula in the last step, and the heat of the pasta wilts it nicely.
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13 users found this review helpful

Savory TMT Sandwich Filling

Reviewed: Mar. 21, 2005
I served this at my daughter's fifth birthday party as little tea sandwiches on homemade bread. All the moms asked for the recipe. I sauteed the carrots and onions in olive oil first, because I have trouble digesting raw onions. I skipped pressing the tofu, just cubed it ahead of time and let it dry out on the counter for about a half hour, then used a potato masher to crumble it. I also skipped the seeds. The next time I made it I used just the tofu, miso, and tahini and made it smooth in the food processor to use as a dip for raw veggies. I added some onion powder and nutritional yeast and balsamic vinegar to replace the vegetables, and it was very tasty change of pace from hummus.
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12 users found this review helpful

Easy Eggless Chocolate Cake

Reviewed: Mar. 19, 2005
We love this cake! We skipped the icing in order to make it dairy-free for vegan guests, and baked them into cupcakes for my daughter's fifth birthday party. Nobody believed they were vegan! And I had no cake flour, I just used all-purpose flour and they were moist and tender and delicious, even two days later when stored in an airtight container. For reviewers who complain about too little chocolate flavor, you should really only buy good quality cocoa for any of your recipes: low-quality cocoa really ruins a good recipe.
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7 users found this review helpful

 
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