patriotizm Recipe Reviews (Pg. 1) - Allrecipes.com (18595640)

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Key Lime Pie IV

Reviewed: May 25, 2006
Excellent--easy and delicious. I increase the filling amount by 1/4 (changed the number of servings to 10 from 8) so the filling mounds nicely in a 9" crust. The leftover sweetened condensed milk is worth the presentation.
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1 user found this review helpful

Quick Quiche

Reviewed: Jun. 29, 2006
This recipe is the greatest. I love quiche, but from now on I will actually *make* it, too. =) Besides the fact that it to some extent makes its own crust, I love the fact that substitutions/variations/fudging works so well. I used a 10" ceramic pie pan (and therefore upped the amounts), cut the amount of bacon, added chicken and broccoli and substituted mozzarella for the Swiss, and it was great. I served it with a strawberry-spinach salad (sliced strawberries, sliced almonds, crumbled feta cheese, baby spinach and vinagrette dressing) and Riesling. We loved it. ***Edit: Didn't have bacon and tried cut-up pepperoni...REALLY good. For some reason pepperoni makes it creamier.
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18 users found this review helpful

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Reviewed: Jul. 7, 2006
Excellent taste;the recipe is more involved than some. The sauce would *not* thicken; I finally had to add flour.
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0 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Aug. 3, 2006
Excellent taste and texture. I was in the mood for something exotic, and so I added 1/4 t cinnamon and 1/4 t red pepper. (Might try 3/8 t of each next time.) I served the pieces on white plates, drizzled chocolate syrup over the plates, and garnished with whipped cream and sliced strawberries. Definitely a hit. :-)
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18 users found this review helpful

Broccoli Chicken Casserole III

Reviewed: Aug. 3, 2006
Pretty good! I left out the olives, doubled the garlic, cooked the broccoli before adding it, and mixed in half the curry with the sour cream. The curry on top gives it a yellow tinge that looks great with the broccoli. It seemed just barely on the dry side; I might add 1/4-1/2 c milk next time.
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3 users found this review helpful

Coconut Ice Cream

Reviewed: Jan. 13, 2007
My husband and I tasted coconut ice cream while on our honeymoon in St. Vincent and the Grenadines. This recipe is as close as I can imagine one being to what we had...just creamier. =) I have to reduce the amounts of cream and coconut a little to keep the mix from overflowing my ice cream maker.
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2 users found this review helpful

Tortilla Soup II

Reviewed: Jan. 15, 2007
I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is hard to get right, especially if you're from San Antonio; it needs to be spicy, yet flavorful and above all, authentic. I can't believe Ro-Tel and canned chilis can be this perfect...I may never try that other recipe with fresh tomatoes and jalapenos. I served it over tortilla chips instead of frying the tortillas.
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30 users found this review helpful

Chocolate Orange Fondue

Reviewed: Feb. 8, 2007
This was good. It was not nearly sweet enough for my sweet tooth, which may stem from the fact that I for once had high-quality dark chocolate on hand and used it. I ended up adding quite a bit of corn syrup. Edit: tried it again using semi-sweet chocolate chips instead of the fancy stuff. Worked very well and was finally sweet enough for me.
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18 users found this review helpful

Wine Fondue

Reviewed: Feb. 8, 2007
Truly excellent, especially with shrimp. I used ground spices since that was what I had on hand, and didn't take the time to let it sit. I appreciate carla29's suggestion to save the leftovers.
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2 users found this review helpful

Best Formula Three-Cheese Fondue

Reviewed: Feb. 8, 2007
I had the same separation problem others have mentioned, but I have to say, after adding quite a bit more wine (I used chardonnay) it smoothed out. I wonder if part of the problem was the cheap cheddar I used. Next time I'll fork over for better quality. The Gruyere and Emmentaler were really good. I cut the recipe down to "6" servings and it was just right for a first course for my husband and me.
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2 users found this review helpful

Beef Burgundy I

Reviewed: Feb. 8, 2007
The sauce and mushrooms were fantastic. The meat was not--ended up tough and overdone. I will be trying this again, but it may take some work to figure out what went wrong.
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0 users found this review helpful

King Ranch Chicken Casserole III

Reviewed: Feb. 12, 2007
Very good...somewhat soupy, as others have mentioned, in spite of my using only 1/2 can chicken broth. Next time I will also let it sit after baking like lasagna needs to. I think I will also try making more layers (perhaps four instead of two?).
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1 user found this review helpful

Strawberries Flambeed in Vodka with Hot Ice Cream

Reviewed: Feb. 21, 2007
Absolutely loved this. The ice cream is pretty spicy by itself, but the flavor and sweetness of the strawberries balances it. (Think of salsa...some is hot but not flavorful, some has both spice and flavor.) I served this over slices of pound cake. Oh, and the recipe easily makes enough for four people...it's way too much for two.
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6 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Feb. 21, 2007
I used top sirloin steaks instead of the filet mignon, and marinated them for seven or eight hours. Really good.
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1 user found this review helpful

Restaurant-Style Tequila Lime Chicken

Reviewed: Feb. 21, 2007
Very good. I used the salsa-and-ranch-dressing shortcut and it was still good. Still need to figure out what to serve with it; Spanish rice is good but not terribly interesting.
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0 users found this review helpful

Ginger Salmon

Reviewed: Feb. 21, 2007
I used this sauce (made with ground ginger) on salmon steaks and it was delicious. (Steaks have to be turned once while cooking, so I brushed it on both sides.) It wasn't absorbed into the steak as much as I'm supposing it would into a fillet, but in the course of the meal the guinea pig requested it again three times. ;-)
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Calabacitas Con Queso - Zucchini with Cheese

Reviewed: Mar. 16, 2007
Excellent...I've been looking for something to serve alongside Mexican food in addition to Spanish rice. It was a big hit, and a great accompaniment to enchiladas. This recipe makes a LOT...a single recipe was more than enough for twelve people as a side. Next time I think I will also try using grated cheese instead of cubed...it got kind of glumpy, even though I used about a third less than was called for.
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Panna Cotta

Reviewed: Apr. 23, 2007
Excellent...and easy!
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1 user found this review helpful

Poulet a la Saucisse

Reviewed: May 1, 2007
Very good. This recipe is forgiving. I forgot to use plastic wrap when pounding the first chicken breast, and so it tore pretty badly. I had about 15 toothpicks holding it together, but the breadcrumb topping camouflaged so well you couldn't tell. I will say that with the bechamel sauce it tasted slightly like biscuits and gravy. Next time maybe I'll try a different sauce or just skip sauce altogether.
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1 user found this review helpful

Greek Veggie Salad

Reviewed: Jun. 7, 2007
Very good. The feta cheese somehow rounds out the flavors. I tried using ranch dressing and it was still good.
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0 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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