Quentin Recipe Reviews (Pg. 1) - Allrecipes.com (18493357)

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Playgroup Granola Bars

Reviewed: Jun. 23, 2010
so good, I don't think I can make these anymore! My only complaint is they are way to sweet, and all that sugar gives me both an incredible sugar buzz and more calories than I want. But they're so tasty I can't stop eating them. Next time around I'll have to cut back on the brown sugar and honey.
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Shrimp Tacos

Reviewed: Jun. 23, 2010
This is a new favorite-- really delicious. The first time I made this, I followed the recipe except for the honey butter-- garlic and butter is just fine for the shrimp. These are also great vegetarian (nix the shrimp and add some blackbeans and/or rice), and also as fish tacos (bake some tilapia and dust it with whatever seasonings you like). The mango salsa is also great alone with your favorite tortilla chips. Be careful with the cilantro-- 1/2 is a good amount as long as it doesn't get packed. The second time I made this, the cilantro was wet and so 1/2 cup wound up being about double what I should have added-- just about ruined the whole dish.
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Mango Gazpacho

Reviewed: Jun. 23, 2010
wow, this was great. It disappeared quick; I can't wait to make it again.
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Southern Spain-Style Gazpacho

Reviewed: Aug. 3, 2010
A huge hit-- this stuff went quick. I added a tablespoon of tomato paste (as per another reviewers suggestion) at the end; it didn't taste tomato-y enough with out it. I also added cumin to taste (maybe 1/4 teaspoon). Which it didn't need, but gave it a unique and totally delicious flavor.
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10 users found this review helpful

Strawberry/Rhubarb Crumb Pie

Reviewed: Jun. 23, 2010
I've made this pie about 5 times now and it's always delicious. I still, after all this time, can't figure out how to keep the liquid down--but I'll keep experimenting.
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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Jul. 9, 2010
delicious! I added a can of crushed tomatoes at the end (my fiance felt it was too dry-- though I like it both ways), and also added two dried chiles for a little extra kick. We also added some frozen peas, which isn't true to the dish, but was super tasty. I'll be making this again--- I love how healthy it is.
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Lahmahjoon (Armenian Pizza)

Reviewed: Sep. 7, 2011
Love this recipe, I've made it several times now. As other reviewers said, 20 minutes might be way too long depending on the bread you use, so keep an eye on it as you cook it. The recipe says to stack them together (like a sandwich), then cut them in wedges, and in the pictures you'll them open face. I've eaten them both ways, and really prefer them open faced--- less messy and a better balance of flavors. I otherwise cook it as described, adding some salt and pepper to the fresh lamb. I'd recommend topping this with some plain greek yogurt and/or a squeeze of fresh lemon. I also eat this along side the "Armenian Lentils" from this site. And don't skip the "sit over night" part of the recipe--- it makes a big difference. I also agree that the dish would be just as good with ground beef or turkey in place of the lamb. You really don't taste much lamb flavor with all the other spices.
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