KymInNM Recipe Reviews (Pg. 1) - Allrecipes.com (18529164)

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KymInNM

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Scallops Primavera

Reviewed: Sep. 27, 2013
This was OK--not bad, but not great. The only change I made was to sub zucchini and green pepper for the carrots and peas (I had some from my garden that I needed to use up), but it was the sauce I wasn't crazy about. It was fairly bitter, and it didn't highlight the sweetness of the scallops at all. My 19-month-old ate it with no complaints, though.
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1 user found this review helpful

Edamame Asian-Style Pizza

Reviewed: Mar. 17, 2013
I was a little leery of peanut sauce and cheese together, but this turned out surprisingly well. I omitted the chicken and added shiitake mushrooms, and I used a bit of habanero soy sauce to give it a welcome kick. I'm going to make this again and sub miso for the peanut butter. This is so easy, I'm planning to make it regularly.
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5 users found this review helpful

Rebecca's Coconutty Fish

Reviewed: Mar. 17, 2013
Delicious and super easy--my favorite kind of dish! I used unsweetened coconut; otherwise, I followed the recipe exactly. This has become my go-to recipe for when I'm in a hurry--I just keep a container of the chopped pecans and coconut on hand and throw it together with a simple salad for a delicious, gourmet-tasting meal.
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5 users found this review helpful

Creamy Edamame Arugula Soup

Reviewed: Mar. 10, 2013
I liked the flavor but not the texture, but that's easy enough to fix (it was too thick, almost like pudding). My husband wasn't crazy about the flavor; he thought the arugula was too strong. But my one-year-old liked it!
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1 user found this review helpful

Prawns Curry

Reviewed: Dec. 30, 2012
This was excellent and very easy to make. It was much spicier than I expected, but we like it that way. I used coconut milk instead of heavy cream, coconut oil, and about half the onions. I think the 1 tsp cumin seeds in the recipe is supposed to be mustard seeds, because cumin seeds don't splutter, but mustard seeds do (also, it seems odd to have both cumin seeds and ground cumin in the recipe), so I used mustard seeds. And finally, I added cauliflower because I had some I needed to use up. Great flavor and a definite keeper!
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3 users found this review helpful

California Roll Sushi

Reviewed: Nov. 6, 2012
Just like the "real thing"! I made the first batch inside out (nori on the outside) because I forgot to flip them, but honestly, it tastes the same regardless, and it's much easier to make them inside out, so that's how I'll make them from now on. I also shaved the cukes with a veggie peeler, which gave me thin, long strands. It's faster and easier than cutting those tiny spears, and all you need to do is put a few strips on each roll; the length is just right. And finally, I used the recipe on the package of sushi rice, which has different concentrations of vinegar/sugar and also uses salt. I'll be making this often!
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6 users found this review helpful

Butternut Squash Cakes

Reviewed: Nov. 6, 2012
This was delicious! I added potatoes because I had a very small squash, and I used blue corn flour (atole), which I had fresh from the CSA. This was just the right balance of sweet and savory, and it was very easy to put together--a definite keeper!
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3 users found this review helpful

Slow Cooker, Easy Baked Potato Soup

Reviewed: Nov. 6, 2012
This was easy, flavorful, and very rich. I subbed veg broth for chicken and used fresh parsley. I love the addition of ranch dressing mix. This is much more interesting than your typical potato soup!
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28 users found this review helpful

Raw Pad Thai

Reviewed: Aug. 1, 2012
This is an excellent raw dish, and so easy! I'd never sliced veggies with the peeler before, and it works wonderfully (and it's fast--bonus!). Great flavor and texture. I made the mistake of adding the dressing to the whole salad rather than individual servings, which made the leftovers extremely soggy, so it's definitely best to follow the recipe suggestion on this one. An absolute keeper!
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15 users found this review helpful

Vegan Fava Bean Salad

Reviewed: Aug. 1, 2012
I was a bit disappointed in this. The dressing was very good, but to me it just didn't complement the fava beans (I used garden-fresh favas and romas). I'm glad I tried this recipe, but I'll keep looking for something to use with all the beans coming from my garden.
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8 users found this review helpful

Quinoa and Black Bean Chili

Reviewed: Apr. 16, 2012
This was good and hearty, but a bit bland. It's a great base, though. I made mine in the slow cooker, adding the beans and corn in the last hour. I used a dried chipotle instead of adobo. Next time, I'll bump up the spices and add a cinnamon stick, and I may add a touch of vinegar for some extra flavor. I may also throw in some garbanzos, because I love the texture they add.
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6 users found this review helpful

Eggplant Parmesan II

Reviewed: Apr. 16, 2012
This was very good and easy, but time consuming. I halved the recipe, and I still had to bake the eggplant in five batches, because for a good eggplant parm, the eggplant needs to be sliced very thin. My mistake was in slicing it into rounds--next time, I'll slice it on the bias for bigger (and fewer) pieces. But I love that I can bake this and get the same results as with fried eggplant.
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7 users found this review helpful

Ashley's African Peanut Soup

Reviewed: Dec. 31, 2011
This was the first time I'd had or made peanut stew, so I can't say how it compares to others, but I liked the flavor. I subbed quinoa for rice, omitted the chicken, and used veg broth. My only complaint is that the overall texture is fairly mushy. It needs something to give it some crunch--maybe some chopped peanuts as a garnish.
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8 users found this review helpful

Slow Cooker Borscht

Reviewed: Dec. 31, 2011
This was good, but the slow cooker cooked all the beautiful color out of the beets, so it looks like ham soup. I made it without the beef or tomato paste, subbed veg broth, and subbed cider vinegar (according to another recipe I've used). Good flavor, but I'll probably stick with my other, non-slow-cooker recipe.
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3 users found this review helpful

Manhattan Clam Chowder

Reviewed: Oct. 30, 2011
I liked this, my dad raved over it, and my husband, whose mom made the best version, said it could use less carrot and potato but that it was very good. I agree that it was heavy on the carrots; next time, I'll use less. I used three cans of clams, fresh carrots, and fresh thyme, and I subbed clam juice for 1 cup water, and this came out very flavorful--definitely something I'd make again!
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3 users found this review helpful

Goat Cheese and Arugula over Penne

Reviewed: Oct. 10, 2011
This tasted almost like a gourmet mac 'n' cheese; the goat cheese made it nice and creamy! I used yellow pear tomatoes from the garden and about half the goat cheese (it's all I had), and it was delicious. It actually tasted better as it cooled, and I'd definitely suggest only lightly heating the leftovers; otherwise the tomatoes get too mushy.
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3 users found this review helpful

Seven Layer Tortilla Pie

Reviewed: Sep. 20, 2011
This was delicious and very easy. I added black olives to each layer, and I used a mix of cheddar and pepper jack. I didn't have room for all the layers, and I topped the top tortilla with cheese, olives, and tomatoes (no beans; I thought that would be too messy). My pintos were too firm to mash, so next time I'll probably use lard-free refried beans to keep the layers together better. A definite keeper, though!
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3 users found this review helpful

Basil Tomato Soup

Reviewed: Sep. 20, 2011
I really like the simplicity of this soup. I used tomatoes from the garden, which I blended smooth. I also used half the cream and about a third of the butter, and I simplified the prep by tossing the basil and cream in the blender before adding it to the simmering tomatoes. This was a bit tangy, probably because of the reduced cream and butter, but it really allowed the tomatoes to shine through. It was also a bit thin because of the fresh tomatoes, but that's OK. Next time, I'll add more basil.
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3 users found this review helpful

Avocado Pineapple Salad

Reviewed: Sep. 20, 2011
This is a delicious combination of flavors. I leave out the onion because I'm not a fan. I've also made it with mango instead of pineapple, which is equally good and almost exactly like another salad I've made (that one is served with a lime-cumin grilled chicken breast and cilantro vinaigrette, which is excellent).
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5 users found this review helpful

Black Bean and Wild Rice Salad

Reviewed: Sep. 4, 2011
This got mixed reviews. My husband liked it except for the orange, I wasn't crazy about the beans, and my friend loved everything about it. I love black beans, but I would have liked this better with more rice. Also, with all the interesting ingredients, I expected bold flavor, but it didn't taste as interesting as it sounded. I also thought it could have used more cranberries, because they added a nice burst of flavor. All in all, not bad, but probably not something I'd make again.
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7 users found this review helpful

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