northern exposure Recipe Reviews (Pg. 1) - Allrecipes.com (18615551)

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White Sangria

Reviewed: Jun. 3, 2010
Wow! This one's a keeper! I primarily followed the recipe, but made the following modifications: 1. skipped the cognac and used only peach schnapps and 1 Black Box sauvignon blanc wine (equals 4 bottles). 2. Added 6 sliced fresh peaches, 2 sliced ripe mangoes, 2 pints of strawberries, 2 sliced oranges, and 2 sliced lemons. Put mixture evenly in 2 covered pitchers and let it sit in fridge for 2 days, stirring occasionally. Turned a beautiful light peachy/pink color. Served over ice in individual glasses, topped off with gingerale (3/4 sangria, 1/4 gingerale) according to individual taste in each glass. (No punch bowl) Enough for several days of drinking, so don't dilute with gingerale until serving time. I even drank a glass on day 3 without any gingerale and it was amazingly good. Unbelievably delicious! Tasted even better on the third day...and the boozy soaked fruit was YUMMY to eat.
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217 users found this review helpful

Raspberry Trifle

Reviewed: Apr. 7, 2007
This is really a great recipe as is, but I like to experiment and have had some good results with both the original and my own modifications (friends pleading for recipe is a good sign!). I used two 8-oz. packages of mascarpone cheese, plus one 8 oz. package of cream cheese, 3/4 cup sugar, and several tablespoons of fresh lemon juice as modifications to the cream cheese mixture. Also increased heavy cream to 2 cups. Folded 1 1/2 bars (6 oz.) of shaved Ghirardelli white chocolate to the combined cream mixture as a last step in that process. Omitted the cocoa dusting. Fresh,homemade poundcake works best and is worth the time. Used 1 1/2 loaves. For raspberries, thawed and crushed (with juice) 1 1/2 10 oz. packages and mixed with approximately 1 cup of raspberry liqueur (Razzmataz). Used this mixture to generously cover each pound cake layer. It was more like a cold compote, but delicious. Used 1 pint of fresh raspberries (3 total) for each of the berry layers, saving about a dozen to garnish the top.
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87 users found this review helpful

Bob's Mexican Stuffed Chicken

Reviewed: Oct. 8, 2005
Excellent recipe! I spread about 2 tablespoons of cream cheese on each coated breast prior to filling (versus the butter suggested by another reviewer) and it turned out very moist and flavorful. Update: after making this delicious dish numerous times, I've dispensed with the rolling and toothpicks. It comes out just fine with layering the toppings on top of a lightly pounded and crumbed half-breast. I do add extra salsa and save the shredded cheese for the final topping. It's easier to prepare and eat this way.
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34 users found this review helpful

Bran Muffins a la Brian

Reviewed: Nov. 6, 2005
These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!
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26 users found this review helpful

'Secret' Salad Dressing

Reviewed: May 12, 2010
Very good...a version of French dressing. EVOO is a healthy choice for oil in this recipe; however, the olive taste tends to overpower the other flavors. When using EVOO, be sure to refrigerate for at least several hours to help mesh and mellow the flavor. I will try grapeseed oil or canola next time.
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18 users found this review helpful

Cheese and Broccoli Chicken Soup

Reviewed: Mar. 24, 2010
Sauteed sweet onion and several cloves of garlic before adding broth. I used Progresso chicken broth instead of boullion. I also added broccoli stalks that were pulverized in the food processor along with the florets. Used 1/2 mild and 1/2 sharp cheddar. Wow!
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17 users found this review helpful

Mini Cheesecakes

Reviewed: Dec. 12, 2010
Excellent. I added an extra tablespoon of lemon juice and one teaspoon of vanilla to intensify the flavor, then added a tablespoon of flour to help firm the consistency and they came out perfect. The lemon flavor is so nice that these cheesecakes don't need any topping at all. For a different version, I omitted the lemon juice and then stirred in a half bag of mini chocolate chips after mixing. Used half an oreo cookie for the crust at bottom of each paper cup (twist oreo cookie in half, place in cup with frosting side up...be sure you keep the frosting on the half cookie!), then sprinkled coarsely ground oreos on top before putting in oven. The oreo cookie crust softened while baking and the overall result was unbelievably delicious. I double up on the liner cups because one alone is too flimsy.
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13 users found this review helpful

Cheesy Margherita Pizza

Reviewed: Oct. 25, 2010
Excellent pizza. I crushed one large clove of garlic and mixed it in with the olive oil for a nice infusion. Topped with sliced fresh mozzerella balls and tomato. Added some freshly shaved parmesan, drizzled with remainder of garlic/olive oil blend, and sprinkled some salt and fresh ground pepper on top. Topped with fresh chopped basil after removing from oven. Heavenly.
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9 users found this review helpful

Sean's Mommy's Roasted Root Vegetables

Reviewed: Mar. 3, 2011
I used 1/2 bag of baby carrots, 3 medium russett potatoes, 1 medium rutabaga, 1 medium sweet onion, and 3 medium beets. Tossed (mostly organic) veggies in 3 T of grapeseed oil instead of olive oil -- it's sweeter. Sprinkled lightly with kosher salt and fresh ground black pepper before roasting. Baked at 425 for 60 minutes. The most delicious roasted vegetable dish I've ever had.
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8 users found this review helpful

Ultimate Shrimp Scampi

Reviewed: Feb. 16, 2010
Made for Valentine's Day and it was amazingly delicious! I thought the avocado would be weird, but it worked surprisingly well. YUM! Very elegant dish of fine restaurant quality. I made it exactly as directed and wouldn't change a thing. My SO would like for me to make this with reduced butter next time, but I worry it will impact the flavor. We'll see. This dish is a keeper.
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8 users found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Feb. 16, 2010
Very elegant and delicious appetizer! I used 1 1/2 ripe and juicy danjou pears. I also used gorgonzola instead of bleu cheese. Added 1/2 cup of small curd cottage cheese to gorgonzola/cream mixture in order to cut the richness of the gorgonzola. Did not add pepper. Sprinkled tarts with chopped walnuts before baking. After removing from oven, immediately added a drop of honey on top of walnuts. To die for!!!
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8 users found this review helpful

Cranberry Glop

Reviewed: Dec. 13, 2008
Okay recipe. I'd make it again, but don't think I'd serve it to guests. Not sweet at all, which is good. I liked eating it warm with some low-fat vanilla ice cream on top to cut the tartness. Liked the nutritional value with the fruit and oatmeal. A good breakfast food or snack.
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8 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Nov. 22, 2013
Used 1/2 bread flour and 1/2whole wheat flour. Best if dough is left to rest wrapped in plastic in refrigerator for 2-3 days. Much more pliable, airy and chewy. The bread flour gives a better texture than all-purpose flour IMHO.
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7 users found this review helpful

Feta and Olive Meatballs

Reviewed: Nov. 29, 2005
The lamb, feta and olives are a nice combination. I tend to prefer meatballs containing breadcrumbs for a smoother consistency, but I liked these just fine. I used them to top off a Greek salad (gotta have protein!) and it was delicious. I will definitely make this recipe again!
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6 users found this review helpful

Simple Turkey Chili

Reviewed: Nov. 19, 2011
Decreased water by half and added a can of organic pinto beans. Delicious!
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5 users found this review helpful

Apple Pumpkin Muffins

Reviewed: Jan. 24, 2012
Quite moist and delicious. I used canned butternut squash instead of pumpkin, whole wheat flour for AP, substituted 4 oz. unsweetened applesauce for 1/2 the canola, used 1/2 egg beaters with whole egg, and added a handful of quick oats. For topping, I cut butter in half and used brown sugar instead of white. Baked a double batch in a 10x17 pan for about 40 minutes. Freezes beautifully.
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4 users found this review helpful

Baked Spaghetti Squash Lasagna Style

Reviewed: Oct. 22, 2011
I cut corners by using my favorite prepared sauce. I baked in pan with added layer of fresh steamed chopped broccoli florets and carrots. Topped with prebaked homemade Italian tofu meatballs and mozzarella/parm mixture. Yum.
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4 users found this review helpful

Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

Reviewed: Aug. 18, 2011
Definitely taste best with adding an extra cup of strawberries and mashing them with the bananas. Also add a cup of oatmeal. Yum.
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4 users found this review helpful

Raspberry Vinaigrette Dressing

Reviewed: Jun. 5, 2011
Outstanding! I used raspberry balsamic vinegar and it came out great! Update: added 1/2 cup fresh raspberries, used a 3:1 ration of white wine vinegar and raspberry balsamic, cut down on the sugar. Even better!
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4 users found this review helpful

Irish Lamb Stew

Reviewed: Mar. 16, 2009
Wow -- delicious! I modified slightly -- substituted a bottle of Guinness Extra Stout for the wine, decreased meat to 4 lbs., used only 1 lb. of bacon, and doubled the carrots and potatoes. I could not find boneless lamb shoulder, so bought 7 lbs. of bone-in, then trimmed the meat off the bone and also trimmed off the fat. Let the stew simmer for an extra hour on low heat, then thickende with 2 Tablespoons of cornstarch. Came out great! Nice consistency. The lamb was melt-in-your-mouth tender -- I will definitely stick with the shoulder meat. The veggies softened but still held their shape well. A definite winner!
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4 users found this review helpful

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