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

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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

Smoked Salmon Pasta with Scotch

Reviewed: Nov. 2, 2009
Absolutely excellent. I substituted chicken stock for the fish stock and left out the Scotch and it was still amazing. You can almost have this on the table in the time it takes to boil water and cook the pasta.
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18 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

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

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

Arancini

Reviewed: Dec. 14, 2009
These are excellent. But don't make the mistake I did: thinking the risotto was too thick, I watered it down with some additional chicken broth. Of course it needs to be thick to hold together well around the cheese. I have tried making these smaller for appetizers and they are a hit.
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13 users found this review helpful

Yellow Squash Casserole

Reviewed: Mar. 18, 2009
I agree with the previous reviewers that the amount of squash is not as clear as it could be--it would be better given by weight. That said, however, this is easy and pretty good. I used two decent-size yellow squash, one egg, 1/2 c. white wine, 1/3 c. chopped onion, 1/2 t. salt, maybe 1/3 t. coarse pepper, maybe 2/3 c. mozzarella cheese, and one piece of bread crumbled over the top. I baked in a loaf pan at 375 for an hour. I liked the white wine flavor.
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7 users found this review helpful

Pepper Steak Sandwiches

Reviewed: Sep. 3, 2007
These were very good, even served cold (packed for a working lunch). The recipe makes enough for four huge sandwiches, so be sure to get big rolls.
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6 users 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

Roasted Root Vegetables With Apple Juice

Reviewed: Oct. 5, 2011
I didn't know I liked rutabagas until I tried this recipe. I love them. =) The white wine and apple juice combo is perfect.
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5 users found this review helpful

Sweet Potato Pound Cake

Reviewed: Apr. 4, 2010
Excellent. I served it for Easter and the orange color and flavor were nice and springy. SECOND TIME AROUND: Still wanting more orange flavor, I halved each of the spices and substituted Grand Marnier for the vanilla--very good; less "spice cakey" and more orange. THIRD TIME: left out all the spices called for and used 1 1/2 t cardamom and again, the Grand Marnier instead of vanilla. So good!
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5 users found this review helpful

Potato Cheese Soup

Reviewed: Apr. 24, 2009
This is great. I had to make some adjustments based on the ingredients I had on hand. I shredded the few carrots I had on hand, to make them go farther, and added them with the cheese, and I used 8 oz of mild cheddar instead of Velveeta. I am glad to know of a cheese soup recipe that can work with real cheese.
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3 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

Red, Juicy, Herb-Fried Tomatoes

Reviewed: Nov. 6, 2008
First off, the picture matched with this recipe is wrong. The recipe doesn't call for cheese. It would be nice to have a picture that showed what this is really supposed to look like. :-) I changed this recipe because I had pesto on hand that needed to be used up, and the topping in the recipe sounded a little like pesto. It was pretty good. Next time I will salt the tomato halves first, because the pesto was just a little lacking in that. If you use tomatoes larger than Romas, you either need to increase the cooking time or slice the tomatoes instead of halving them, as another reviewer recommended.
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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

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

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

Peanut Butter Frosting

Reviewed: Aug. 25, 2011
I had some trouble with this, but I am 99% sure that was due to having to use crunchy natural-style peanut butter. It was excellent anyway (if horrible to spread) on the Banana Cake IV on this site.
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1 user found this review helpful

Banana Cake VI

Reviewed: Aug. 25, 2011
Very good. I accidentally put in 2t baking soda, but it turned out fine. I made it in two 8" layers (probably would have worked better in two 9" ones) and frosted with peanut butter frosting from this site. The lightness of the cake was perfect with the rich frosting.
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1 user found this review helpful

Best Beef Stroganoff

Reviewed: Nov. 10, 2008
Very good recipe. I didn't have consomme, just broth, and so I used extra flour. I added the flour to the onions, garlic and beef, and then while stirring, added the lemon juice and let it evaporate. I did the same for the wine before adding the broth. The finished product wasn't that pink at all. I served my husband's portion over egg noodles and mine over steamed vegetables and it was so good that way I'll be doing it again.
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1 user found this review helpful

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