Andi Recipe Reviews (Pg. 1) - Allrecipes.com (18549327)

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Spaetzle I

Reviewed: Oct. 7, 2006
This recipe has been in my family for as long as I can remember. Usually eaten with pork roast and applesauce. We use milk instead of water and make the batter early in the day and let it sit on the counter until it's time to cook (usually 5-8 hours) whenever someone walks past the bowl, they have to give it "50 beats!" with the whisk. To make the noodles, we simply pour a pancake sized amount onto a cutting board and with a sharp knife, cut small pieces of batter into the boiling water (dipping the knife in the water avery minute or so to remove any buildup). The next day, we take the leftovers and fry them in a skillet with butter until they're crispy.
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15 users found this review helpful

Dilly Crab Salad

Reviewed: May 26, 2010
I found the recipe rather bland, but with some modifications (I know it's kind of silly to rate and deviate from the original recipe, but I had to!), it was a hit. I was out of mayo, so I used plain greek yogurt. I also added diced green pepper and cucumber. I then mixed in salt, celery salt, extra dill, onion powder, garlic powder, old bay, and some red pepper (will try sriracha next time), a tbs of lemon juice, and grated sharp cheddar. Great dinner for a 90 degree day!
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12 users found this review helpful

Buddy's and Bubba's Homemade Dog Food

Reviewed: Mar. 31, 2010
We ran out of dog food, so I made this in a pinch with some of the things that I had lying around the fridge. I didn't have chicken, so I used cooked hearts and gizzards, chopped. In place of the oats and cottage cheese, I had some stale Special K fruit & yogurt cereal. Used a can of black eyed peas in place of the kidney beans. Accidentally bought a bag of frozen broccoli and cauliflower, so I used that, and a few handfuls of fresh baby spinach. I have a Great Dane/American Pit Mix, so he is a very big boy (about 80 lbs, but still growing), but not super active. His dry food recommends about 3 3/4 of food a day, so I have given him about 2c. for breakfast so far. He LOVED it so much that I had to take it away from him for a few minutes because he was gobbling it too fast! My only "complaint" is that there are no serving guidelines in the recipe--do I simply give him the same amounts as his dry food, or is this more fattening, and therefore I should be giving him less? At any rate, I will be making this again with some of the other suggested ingredients. I will be looking for ways to cut down on prep time, too. Thank you!
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11 users found this review helpful

Sausage and Bean Ragout

Reviewed: Jan. 11, 2011
An excellent cheap and easy winter meal. I used what I had on hand; used instant bouillon instead of stock, dried basil, marjoram, pasta sauce in place of tomatoes, red kidney beans, and frozen whole leaf spinach. Only one pot to wash after dinner... It will make great leftovers, too!
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7 users found this review helpful

Spinach Lentil Soup

Reviewed: Jan. 18, 2010
Very good. Made a few tweaks... Used brown rice, 16 oz. of regular kielbasa, a clove of chopped garlic, 4 c. regular chicken stock, 4 c. water, 1/2 red lentils and 1/2 brown lentils, and used frozen chopped spinach. I also added about a tsp. of cumin as suggested by another rater. I topped the bowls with crumbled bacon. The boyfriend, who is pickier than a toddler with vegetables, and detests spinach, also loved this... asked me to pack him some leftovers for lunch! Will make again.
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4 users found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Jun. 19, 2007
Delicious! I didn't have any tarragon, so I used 1-1/2 tsp. of an Herbes de Provence blend, and 1/2 tsp. of dried chives. I also used fresh minced garlic instead of powder. We don't have a grill, so I pan fried them in a cast iron skillet on low for 7 minutes each side. Next time, I will use a bit more garlic, and I will use tarragon, as I thought the rosemary was a little overpowering. We gave this to my uncle who "hates" lamb, and he wanted seconds!
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4 users found this review helpful

Tarragon-Dill Grilled Chicken Salad

Reviewed: Oct. 18, 2010
Awesome. Dried tarragon works just as well, and I used raisins in a pinch.
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3 users found this review helpful

Coconut Tofu Keema

Reviewed: May 21, 2010
Very good. I halved the recipe, but used a full block of tofu and a whole can of coconut milk. Also only used about 1 c. of crushed tomatoes. I didn't have pepper paste, so I used 1 1/2 tbs. sriracha (rooster sauce). For variety, I put in a half can of sliced potatoes and a cup of "asian stir fry" frozen vegetables. I served it over minute brown rice (though basmati or jasmine would have been better) with a wedge of lemon and a dollop of plain yogurt. Can't wait for the leftovers!
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3 users found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Mar. 23, 2010
Added some fresh spinach, and I only had 2/3 c. sour cream left, so I subbed in cream cheese. Sprinkled with chopped fresh parsley. The vegetable-hating boyfriend and brother loved it... will make again and again... probably with some asparagus next time.
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3 users found this review helpful

Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Reviewed: Dec. 21, 2009
All I can say is that this salad was AWESOME. I made my own pesto and subbed sunflower seeds for pine nuts. The prep time kind of killed me ( I think some of which may have been largely due tot he fact I was working in a cramped Brooklyn kitchen!!!), but it was definitely worth it. This recipe does make a LOT... I had leftovers for days and days (which seemed to get better after they "festered") My boyfriend, who is not apt to complement anything, said that this was incredible.
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3 users found this review helpful

Chicken and Artichokes

Reviewed: May 18, 2008
For some reason, this came out EXTREMELY salty for me. I added brown rice to try and cut it which helped a little, but still very salty. Next time I will omit salt altogether; I think the salt in the broth is plenty. I will also use more wine. I know this recipe has potential, though, so it will definitely get made again!
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3 users found this review helpful

Hazelnut-Mushroom Pilaf

Reviewed: Jun. 23, 2012
A perfect compliment to lamb, grilled chicken, fish, anything really. I usually use pastina in place of the orzo. If I'm out of celery I use celery salt and sometimes shallots in place of the onions. It's pretty adaptable. Oregano can be subbed in for the marjoram. I have used almonds, hazelnuts, walnuts, and pine nuts with the same great results. If you really want to put this over the top, add some chunks of goat cheese right before serving. I make this about once a week now.
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2 users found this review helpful

Slow-Cooked Country Ribs in Gravy

Reviewed: Feb. 22, 2010
I cooked in the crock pot for about 10 hours on low and added garlic, baby carrots and cooked egg noodles at the very end. I found the sauce to be too... something. I think the vinegar/ketchup/worcestershire ratio is off.
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2 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Jan. 1, 2010
4.5... I don't even like hash browns (or onions) and these were great... Crispy on the outside and creamy in the middle. Added salt, cracked pepper, garlic power, parsley, and paprika. Used 1/2 c. sunflower oil.
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2 users found this review helpful

Szechuan Spicy Eggplant

Reviewed: Jul. 27, 2012
4.5... very good. I added mushrooms, lime juice, cilantro, and cabbage and served it over whole wheat pasta. I think next time I will lighten it up and use ground pork or chicken as suggested.
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1 user found this review helpful

Chicken, Fennel and Mushroom Soup

Reviewed: Nov. 5, 2009
Excellent. I made a few additions: 1 onion, diced; 1 carrot; 1 potato; sliced thin; and 1/2 c. brown rice. I substituted bouillion cubes for the soup base and doubled the sherry. I simmered it all on very low heat, covered, for about an hour and ended up adding about 50% more buttermilk, half&half, and water since the potatoes thickened the broth a bit. Definitely a winner! My brother, who is not the most adventurous eater, said that this was amazing. Will be making it again!
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1 user found this review helpful

Creamy Macaroni and Cheese

Reviewed: Sep. 14, 2012
This was great! I halved the recipe and used a combination of extra sharp cheddar, muenster, and pepper jack. I ended up needing about 3/4 c. more water (used the rinse water from the evaporated milk can). I too needed to stir the butter/milk mixture for close to 10 minutes. After I mixed in the pasta, I transferred it to a greased baking dish, sprinkled with parley and thyme and baked at 350 covered for about 20 minutes while I got the rest of dinner ready. The last 5 minutes, I uncovered, topped with crushed saltines and broiled on high to get a nice crust. Hands down the best mac and cheese I've ever had. The dijon really puts it over the top, and I will continue to play with other spice combinations.
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0 users found this review helpful

 
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