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

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Tater Crisp Chicken

Reviewed: Sep. 2, 2010
This was good. My bf and I liked it a lot. I used boneless skinless chicken breasts and instant mashed potatoes (because I thought they'd be flakes, but the were pellets, so I put them in the food processor until fine) and added some random spices from the spice cabinet. I also used an egg instead of the butter. I loved the way they turned out. The tops were crispy and the bottoms had a layer of mashed potatoes. Mmm... Very good.
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Good Old Fashioned Pancakes

Reviewed: Aug. 18, 2010
These were delicious! I substituted half the flour with whole wheat flour, upped the baking powder to 4 tsp, and sifted twice. They turned out very fluffy. Next time I'll ty making them with all whole wheat flour. I made plain ones, blueberry ones, and chocolate chip ones. They were all very good.
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Festive Apple-berry Pie

Reviewed: Dec. 19, 2013
Everyone loved this pie! I'd definitely make it again! I wasn't paying close enough attention to the directions at first and accidentally added all of the cornstarch to the cranberries. Oops! This made stirring difficult. When I realized my mistake, I added a couple tablespoons of water back into the sauce and sprinkled a teaspoon or two of cornstarch onto the apples. I also added some allspice, nutmeg, and cloves to the apples. It turned out a definite winner. I'm definitely making this next year, too.
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Roasted Winter Squash Seeds

Reviewed: Sep. 22, 2010
I made these last fall and apparently forgot to review them. These were really good. They were an excellent snack, and they were gone within a day. I'm making them again tonight or tomorrow.
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2 users found this review helpful

Nikujaga (Japanese-style meat and potatoes)

Reviewed: Nov. 10, 2010
This was very good. I loved the meat with the potatoes and onion. I wasn't able to find the dashi or sake, so I used low sodium beef broth and dry white cooking wine instead, and I forgot to add the peas. It was very good, if a bit salty (but that's from the soy sauce and the cooking wine that I didn't notice was loaded in salt until afterwards). I would definitely make this again.
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2 users found this review helpful

Oatmeal Pancakes

Reviewed: Dec. 10, 2010
These were very good! I was looking for a whole grain base recipe to make yogurt pancakes, so I substituted yogurt for the buttermilk. I also added a bit of brown sugar instead of white and let the mixture sit for 10 min or so before cooking to let the baking soda react with the yogurt. Thanks!
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2 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

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

Pita Chips

Reviewed: Feb. 24, 2011
I found this recipe a few years ago and just realized I never reviewed it. I love this recipe because it's so easy. I like my pita chips a bit crispier, so I leave them in a few minutes longer. I serve these with lentil or black bean soup or homemade hummus, and they never last more than a few days. I like that I can mix it up with different herbs pretty easily. I've used all sorts of herb mixes on these, and they're always good.
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3 users found this review helpful

Kettle Corn

Reviewed: Feb. 27, 2011
This was very good and very easy. I did have a thin layer of "extra cripsy" ones, but that was my own fault because I kept it on the heat a bit too long. I sprinkled the bowl with a little bit of salt after they were done, and that made them perfect.
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2 users found this review helpful

Boston Baked Beans

Reviewed: Mar. 14, 2011
I made these the other day for some friends, and it was a hit. I did make a few changes to suit my needs. I didn't have brown sugar, so I just used white sugar and extra molasses (essentially the same thing). I also substituted 1/4 c barbeque sauce for half of the ketchup (I always put barbeque sauce in baked beans). I also only used 2 thick slices of bacon instead of the 1/2 lb, since my friends and I are watching our weight. I did end up keeping it in the oven longer than I should have, so I added a bit more of the bean-cooking water with 1 T cornstarch. I will definitely make this again. Mmm...
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2 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

Rice and Raisin Breakfast Pudding

Reviewed: Aug. 12, 2010
This was really good. I couldn't even tell it was brown rice. I did a couple things differently based on what I had on hand (pecans instead of almonds, pumpkin pie spice instead of the cinnamon and cardamom), but nothing that really changed the recipe.
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2 users found this review helpful

Chocolate Banana Bread

Reviewed: May 9, 2011
I made this bread yesterday afternoon, and I love it! I followed the recipe pretty much exactly. Aside from scaling it down to make only one loaf, the only things I did differently were to replace 1/3 of the flour with whole wheat, use mini chocolate chips (I prefer them in breads), and to replace the sour cream with strawberry flavored kefir. I did the last because I thought I had sour cream but realized too late that I didn't. Oops. I used 1/2 c of the kefir, and it turned out fine. I just had to bake it for an extra 10 min because of the extra moisture. I also found that heating slices in the microwave for 15-20 sec helps bring out some of the banana flavor, for those who were complaining that the chocolate covered it up.
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3 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

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

Rum or Bourbon Balls

Reviewed: Mar. 3, 2012
My mom and I made these this past Christmas with rum first and then with bourbon. They were quite good, but apparently my dad had asked for bourbon and not rum, so we made some with bourbon, too. This recipe is so easy that we didn't even mind doing it twice. We dipped them in different combinations of powdered sugar and walnuts. Everyone loved them, and they kept for New Year's, too.
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1 user 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

The Best Vegetarian Chili in the World

Reviewed: Feb. 4, 2013
Excellent chili! I made it in the slow cooker. I prepared everything the night before and refrigerated it overnight. I turned it on in the morning and let it go on low for 8 hours. Other than that, I followed the recipe. My roommate made the Camp Corn Bread (from this site) to go with it.
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Camp Cornbread

Reviewed: Feb. 4, 2013
I've made this a few times, and it's good, though I alter it a tiny bit. I double the recipe using a 15-oz package of cornbread mix, but I only use 1/3-1/2 cup of sugar. This makes it the perfect sweetness. I also bake it in a 9" x 9" pan.
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