Silaphnae Recipe Reviews (Pg. 1) - Allrecipes.com (18615941)

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Eggplant Parmesan

Reviewed: Jan. 22, 2010
Absolutely better than the fried, breaded type of eggplant parmesan. I did have to make some adjustments because I did not have fresh tomatoes on hand or fresh basil: I used a large eggplant, added 3 more cloves of garlic to the olive oil, used 1 tablespoon of dried basil, 1/2 cup parmesan cheese and a jar of organic tomato and basil sauce. I also sprinkled some sea salt on each layer of eggplant and just used one 9x13 pyrex baking dish that I greased with the olive oil mixture for the entire process instead of using a baking sheet and then a baking dish. One less dish to wash! Much healthier than the traditional eggplant parmesan and it does not taste like only oil.
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197 users found this review helpful

Bean 'N' Rice Burritos

Reviewed: Feb. 15, 2007
Great basic and easy recipe when you want something different quick. I added lemon powder (though you can, of course, use lime or lemon juice) and dried cilantro to the rice and did not mix it with the beans. I layered the rice and then the beans and then the cheese (used shredded sharp cheddar) on the tortilla. Nice and tasty. Oh, make sure you use a slotted spoon with the bean mixture since there is quite a bit of juice that comes out of the tomatoes even if you pre-drain before cooking it. This way the juices will not leak out of the tortilla or make it too soggy. Add some sour cream too!
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14 users found this review helpful

Microwave Pralines

Reviewed: Feb. 4, 2010
I almost gave up on this recipe because 1) I changed the heavy cream to fat free half and half, 2) I used canola butter spread instead of margarine, and 3) I have a really cheap microwave that apparently has low wattage. My result was a runny basically caramel sauce. I used the time as directed, stirred for three minute intervals (I lost track of how many times I waited 30 seconds). I reheated the mixture to see if some of the liquid would evaporate, and it helped. I thought I had the right consistency (it was not as runny), but it did not set and stuck to the buttered wax paper. However, I was determined to make this work, so I came back to it after a couple hours, scraped off the unset piles of sauce and pecans, and threw it back in the microwave for another 3:30 minutes. It was really bubbly when it came out, and the bubbles did not dissipate until I stirred it. I knew something had changed because as I kept stirring, the mixture became stickier and I was not able to scrap the sides of the mixing bowl as easily. Suddenly, after 4 minutes of stirring, the consistency was semi-hard, but pliable, and that is when I realized that I had a batch of pralines! I believe the key to my dilemma was the wattage on the microwave and basic patience. Keep trying if it does not work, it might be that you need to microwave it for much longer than 9 minutes, and you can always put it back in the microwave until it is right!
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8 users found this review helpful

Restaurant-Style Potato Salad

Reviewed: Mar. 14, 2007
This was a little time consuming for me since I minced sweet pickles, red bell pepper, celery, and onion to make the potato salad, but it was well worth it. It tastes just like it comes from the restaurant, or even better!
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5 users found this review helpful

Lemon-Cream Sandwich Cookies

Reviewed: Feb. 2, 2007
I actually used almond extract instead of lemon extract for the cookie and 1 1/2 tablespoons water mixed with 1/2 teaspoon almond extract for the filling. Also, I replaced 1/2 cup of white flour for wheat flour. It tasted really yummy, but I found the cookies to be a little on the crumbly side when eating them and that they sometimes formed bubbles after baking. Other than that, delicious and I am sure the lemon version tastes even better.
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5 users found this review helpful

Lite Carrot Cake

Reviewed: Nov. 7, 2007
Great recipe! For high altitude bakers, I reduced the baking soda and baking powder both to 3/4 teaspoons. Using a zester grater to shred the carrots makes the cake nice and smooth. I added raisins and actually used a bunch of carrots and the result was a wonderfully moist cake. Yum!
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4 users found this review helpful

Dutch Spice Bread

Reviewed: Jan. 25, 2007
Tastes like gingerbread. I used 2 cups wheat flour instead of the white flour and used 1/3 cup brown sugar instead of 1/2 cup. I did not use the wax paper in the pan, but used Pam spray for baking. I do not know if this makes a difference, but the bread came out of the pan without difficulty. Dense and hearty with the wheat flour. Great taste.
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4 users found this review helpful

Fluffy Whole Wheat Biscuits

Reviewed: Mar. 5, 2007
I followed the recipe exactly and these biscuits turned out absolutely fantastic. They are light and fluffy and have a great biscuit taste. Yummy with honey!
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3 users found this review helpful

Jalapeno Poppers I

Reviewed: May 13, 2006
These were great. I used panko coating instead of the cereal, and that worked well, though they probably did not stick to the pepper as well as the cereal. Just make sure you bake the peppers long enough or you end up with some really hot instead of nice and mild. Also, wear gloves when dealing with the peppers! I did not and now my hands are burning.
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3 users found this review helpful

Irish Soda Bread Cookies

Reviewed: Dec. 9, 2008
Great recipe. Sweet cookies...I replaced 1 cup all-purpose flour with 1 cup wheat flour and added 1/3 cup raisins with the currants. I left out the caraway seeds since this is going to my daughter's preschool class for snack. I also left out the kneading and rolling as Christy7795 did and used a cookie scoop. Very good warm.
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2 users found this review helpful

Easy Eggless Chocolate Cake

Reviewed: Oct. 24, 2007
This is a really simple recipe and the cake comes out tasting great. I only made one difference since other reviews said that it did not have enough of a chocolate taste; I added 1/4 cup cocoa to the cake instead of 3 tablespoons and it tasted fine to me. Nice and moist! I did not need to add frosting since it was sweet enough.
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2 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jan. 18, 2007
This was very moist and delicious! I changed some ingredients though to make it a little healthier. I used 1 1/2 cups wheat flour instead of the white flour, 1 3/4 cups dark brown sugar instead of the white sugar, added 1/2 teaspoon nutmeg, and 1 cup raisins. Also, I used 3 small zucchinis which turned out to be about 2 1/2 to 3 cups of grated zucchini. It tasted yummy!
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2 users found this review helpful

Guinness® and Chocolate Cheesecake

Reviewed: Mar. 17, 2012
I followed the recipe exactly, no substitutions or anything, but the consistency of the cheesecake was not to my liking. I had to bake it much longer than the recipe required as it came out more than jello-jiggly all over. This may have been due to our high altitude, but I have baked cheesecakes at this altitude before and have not had this trouble before.
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1 user found this review helpful

Slow Cooker Thai Peanut Pork

Reviewed: Feb. 20, 2010
I used 4 boneless pork loin chops that equaled 1.32 pounds (twice the amount called for in the recipe), 1/3 cup low sodium teriyaki sauce (Kikkoman), added 1/4 cup water, and used organic peanut butter with no salt added, and the dish was still too salty. I added some curry to make it spicier, but the recipe as it is must be really really really salty and the way I altered it, the food was really really salty, if that tells you anything.
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1 user found this review helpful

Green Bean Stew

Reviewed: Jan. 25, 2010
This was just okay. It was more of a side dish and a little bland for my family. The good thing about it is that it took little to prep.
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1 user found this review helpful

Spiced Quinoa

Reviewed: Jan. 21, 2010
Very tasty and delicious! I did not have chickpeas or pine nuts so I used 1 1/2 cups toasted shelled walnuts and added another 1/2 teaspoon curry powder. I also used sea salt instead of regular salt and I probably could have cut that down to 1/4 teaspoon with all my alterations. It was not overwhelmingly spicy, in fact it was almost subtle because of the sweetness provided by the raisins.
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1 user found this review helpful

Mom's Ginger Snaps

Reviewed: Feb. 20, 2007
These were so nice and chewy when warm, but hardened when cooled. Great taste. I used 1 3/4 cup whole wheat flour instead of the all purpose and they turned out perfect.
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1 user found this review helpful

 
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