AdicaArethusa Recipe Reviews (Pg. 1) - Allrecipes.com (18406792)

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Mom's Baked Macaroni and Cheese

Reviewed: Feb. 9, 2011
This was pretty good. I added the extra can of cheese soup (I used cheddar cheese soup and broccoli cheese soup), the extra milk, and some spices (a few dashes each of pepper, paprika, garlic and onion powder, and chili powder).
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27 users found this review helpful

Baked Cornish Game Hens

Reviewed: Dec. 11, 2010
Delicious! I made these this afternoon. An hour and a half was the perfect cooking time. I did mess around with some of the ingredients to use what I had on hand (I needed to clean out the fridge). I substituted carrots for the bell pepper, Trader Joe's pesto sauce for some of the butter, and I rubbed some more pesto under the skin. I also sweated the vegetables in some oil before stuffing to soften the carrots a bit.
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9 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Aug. 15, 2011
This bread was delicious! I doubled the recipe to make two loaves, and they came out perfectly. The only changes I made was to use 3 c whole wheat flour, a little less sugar, and butter instead of margarine. I brushed the loaves with the butter/buttermilk mixture a few times while it was baking, and it made the crust perfect. I had to add about 5 min of baking time, but other than that the recipe was perfect.
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7 users found this review helpful

Whole Wheat Pasta

Reviewed: Jan. 4, 2011
This was excellent! I made it in my KitchenAid mixer according to the first review (the poster of the recipe), and it turned out great! I did have to add a few extra tablespoons of water to make the dough form, but that's not unusual for bread-like dough. My uncle who makes homemade ravioli every year says that it's crucial to let the dough sit for at least an hour before rolling, ideally overnight. I would also say that, depending on how thick your noodles are, the recipe makes 4 very generous servings. I was worried I wouldn't have enough for 5 people, so I doubled it, and that is too much (though now I have lots of yummy leftovers, so no real loss). I will definitely make this again.
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7 users found this review helpful

Baklava

Reviewed: Dec. 24, 2010
I've made this recipe every Christmas for the the few years, and it's always been a hit. I thought I had already reviewed it, but I guess not. I make it pretty much as the recipe calls, except I make 1.5x the sauce, and I cut the baklava within 1/4" of the bottom before baking (to keep the sauce from pooling on the bottom and making it soggy). I also added about 1/4 t ground cloves to the nuts this year, along with the cinnamon. It also helps if you only cut within 1/4" of the edge, too. It keeps the phyllo from sliding around too much. Another trick to cutting it is to use a very sharp knife and short, slow sawing motions. To keep the baklava from getting soggy, it is crucial to pour room temperature sauce on hot baklava, right out of the oven. That will allow the baklava to absorb the sauce while staying crispy on top.
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7 users found this review helpful

Autumn Pork Chops

Reviewed: Oct. 26, 2011
This was ok. I followed the recipe, except I forgot to add the honey, I used apple cider, and I served it with brown rice instead of egg noodles. The chops themselves were good, but the sauce wasn't very good. The celery just gave it a weird flavor. I really liked how easy and quick it was too cook, though, but if I make it again, I think I'd use cream of mushroom or even cream of chicken (cream of anything-but-celery, really), and that might make it better.
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6 users found this review helpful

Lemon Poppy Seed Bread

Reviewed: Jul. 28, 2011
This was very good! I made two loaves instead of three (and added 5 min of baking time), and one loaf was gone in only a few hours! I followed some of the others' suggestions by squeezing some lemon juice and adding enough milk to it to make 1 1/2 c. I still added some lemon extract (a little less than 1 t because I ran out). I also added more poppy seeds and reduced the sugar to 2 c. Delicious! I will definitely make it again!
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6 users found this review helpful

Sweet Candied Orange and Lemon Peel

Reviewed: May 21, 2010
I made these for my family for Christmas and gave some away as Christmas gifts. Everyone loved them. My family always gets a crate of oranges and grapefruits from my grandparents in Florida every Christmas, so this recipe was perfect. I wasn't sure how the grapefruit would turn out, since I don't like them, but I ended up liking both. I think I blanched them two or three times, which seemed to be perfect. I kept the syrup afterwards and have it to sweeten drinks and oatmeal. Thanks a lot!
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6 users found this review helpful

Holiday Shortbread Cookies

Reviewed: Nov. 28, 2011
I made these for Thanksgiving, and they were fabulous! Everyone requested that I make them for Christmas as well. I followed the recipe as-is, except my pan was 14" x 8.5", so they were a bit thicker, and I had to add about 5-10 min to the baking time. Oh, and definitely follow the other reviewer to said to put them in the oven for 5 min and then poke the holes. Much easier that way. Thanks for the recipe!
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5 users found this review helpful

One-Egg Egg Drop Soup

Reviewed: Aug. 3, 2011
This was great! The sesame oil really made it for me. Mmm. I used chicken stock instead of broth (it was what was on hand) and chives instead of green onion (also what was on hand). I also added an extra egg because I'm recovering from an operation and need extra protein. Excellent recipe! I'll definitely be eating the leftovers today.
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5 users found this review helpful

Corned Beef and Cabbage I

Reviewed: May 10, 2011
This was my first time making corned beef on my own, and it was really good. The only thing I did different was to use sliced bok choy instead of cabbage (I had it leftover from another dish, and it's in the cabbage family). The leftovers are delicious, too. I love making corned beef, potato, carrot, and "cabbage" sandwiches with some horseradish mustard. Mmm...
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5 users found this review helpful

Tasty Buckwheat Pancakes

Reviewed: Mar. 17, 2011
I made these for some friends and family staying over a while ago, and they were really good. I love buckwheat. I think I used canola oil and old fashioned oats put through a food procesor, but other than that I followed the recipe.
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5 users found this review helpful

Movie Star Popcorn

Reviewed: Feb. 27, 2011
Very good and easy. I think next time I'll use coconut oil, though, because it has a milder flavor.
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5 users found this review helpful

Emily's Famous Popcorn

Reviewed: May 21, 2010
This was delicious! I made it for hockey night mainly for myself because I didn't think my parents or brother would want any, but I ended up having to make a second batch because they liked it so much. I used an air popper in the microwave, and I just drizzled the popcorn with some olive oil afterwards for some flavor to make the spices stick better. I used the spices in the recipes and some other random ones I had on hand, like paprika, smokey salt, and Italian herbs. Thanks a lot!
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5 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 22, 2014
This recipe is awesome! Excellent results with minimal effort! I reduced the salt to about 3 teaspoons, and I added a whole, de-seeded jalapeno. I used the food processor to mash the beans, which made it even easier. I did add about 2-3 teaspoons of safflower oil when I was mashing because I prefer low-fat to fat-free. I froze half of the beans in a quart-sized Mason jar and served the other half in bean burritos. (I also froze the leftover "bean broth" to use as a soup base or to cook rice.) They were very good, but I have to say that the beans tasted best the second day (they didn't make it to a third day...) because sitting in the fridge overnight allowed the spices to stand out more. Next time, I think I will add some more cumin and another jalapeno. Even though I added a whole red jalapeno, I couldn't taste any heat at all. I will definitely make this again! My boyfriend is already requesting a second batch with a reserved jar for him to freeze, since he doesn't have a slowcooker of his own.
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4 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jun. 24, 2013
These were awesome! My vegetarian roommate has had every brand of pre-made veggie burgers, and she said this recipe was better than all of them by far. I doubled the recipe and got 8 good-sized burgers. I followed other reviewers' advice to rinse and dry the beans as well as drain the pepper/onion mix. I used ground oatmeal instead of bread crumbs. I made the mixture the night before and left it in the fridge over night. I didn't have a problem with the mixture being too liquidy. I think letting it sit in the fridge overnight helped the excess liquid absorb into the oatmeal. I want to make this again (and again) and experiment with different vegetables.
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4 users found this review helpful

Premium Pizza Crust

Reviewed: Mar. 17, 2011
I made this for my parents with half white whole wheat flour and using the sponge method, and it was a real hit. The dough had a really good texture and browned really well. Definitely worth the wait.
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4 users found this review helpful

Black Bean, Sausage, and Sweet Potato Soup

Reviewed: Sep. 30, 2009
This is a very good soup. I have made this several times, and it never fails to please. I always add random vegetables from the fridge/freezer, such as corn, beans, and carrots. I always cut up the sweet potatoes (without peeling) and dump them in the soup to cook. The Italian sausage is easier to cut into pieces if partially frozen.
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4 users found this review helpful

Honey Lemon Tea

Reviewed: Aug. 7, 2006
I get sore throats a lot during the winter, and this recipe provides a nice change from the regular tea I usually make. I love this tea. I omit the sugar and put in equal amounts of lemon and honey (about 1 to 1-1/2 t. each).
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4 users found this review helpful

Rosemary Shortbread Cookies

Reviewed: May 15, 2012
I made these over Christmas, and they were great. A lot of people really liked them. I want to try making them with different herbs. Maybe lavender or lemon balm. The flavor really did improve after a few days. I followed the recipe, except I rolled it into a log, refrigerated if for a few hours, and cut the log into 1/4 inch slices. This is much easier than taking out the rolling pin.
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3 users found this review helpful

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