Kuldunia Recipe Reviews (Pg. 1) - Allrecipes.com (1862627)

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Buffalo Chicken Fingers

Reviewed: Jan. 3, 2005
We really liked these - so much cheaper than having chicken fingers in a restaurant, and healthier, too! I added some hot sauce to the beaten egg white, too, for extra zip, and I used panko bread crumbs for coating.
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Connie's Zucchini "Crab" Cakes

Reviewed: Oct. 4, 2004
We really liked these! I didn't use Old Bay, because I don't have it, but I used a Southwest seasoning blend. I was hoping only for a delicious fritter, but I was surprised at how actually like crab cakes they were. Even more-so if you cut your zucchinis in half lengthwise before grating, so that the strands stay short. I used panko for the breadcrumbs. I'll happily make this again.
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Ham Tetrazzini

Reviewed: Aug. 5, 2004
I quite liked this - I used a whole green pepper, shiitake mushrooms, and added a shot of tobasco to the sauce, along with a small dollop of dijon mustard and some basil. I also used more pasta than called for, which meant that I was a little under-sauced, but it was still tasty. I'll definitely make it again - a non-detrimental creamy sauce is a good thing!
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Spicy Peach-Glazed Pork Chops

Reviewed: Jun. 21, 2004
I didn't have peach preserves, but I had a peach - so, I peeled and diced it and added a half-teaspoon of honey. I also used fresh ginger instead of dried ground (about a tablespoon, minced) and a whole teaspoon of chile paste. It also didn't take as long to cook all the way through - maybe if the chops were really thick you'd need 8 minutes per side, but not for regular ones! I served it with cajun-spiced rice pilaf, and the remainder of the bottle of wine.
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Indian Spiced Rice

Reviewed: Jun. 18, 2004
This was okay, but suffered from some textural problems. With the various additions at different times that necessitated stirring, I thought that the potato got kind of mushy. Next time, I might cook the lentils and potato together separately, with their own spices, and stir it all together briefly at the end. The red pepper seemed an odd choice, flavour wise; I would use a hot pepper, next time. The spicing was nice but milder than I prefer, so I added a liberal amount of garam masala after it was done, which helped enormously. The leftovers re-heated well.
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Make Ahead Lunch Wraps

Reviewed: May 21, 2004
The recipe as it stands is a great place to start! Like many others, I cut the recipe in half and I got ten STUFFED burritos out of it. I changed the seasoning a lot, and reduced the amount of black beans to 1 can (in the half-size recipe). I used salsa instead of tomatoes with peppers, I added cumin, oregano and chile powder, I added cilantro (about 1 cup, chopped) and hot sauce, and I used less cheese, because I didn't have the full amount. One other thing - when I cooked the rice, I stirred some "Southwest Seasoning" spice into the water - about a teaspoon. The rice came out beautifully seasoned. The first night, I just put some of the wraps on a cookie sheet, spritzed them lightly with canola oil and baked them for about 15 or 20 minutes at 400 F until they were lightly golden. It was like a fantastic baked chimichanga! The next day, I just nuked the frozen ones for 3 minutes on high and they were a great, easy lunch. Including all the changes, this baby is a ***** easy!
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Grilled Spicy Lamb Burgers

Reviewed: May 7, 2004
This was very good! I used pomegranate molasses, and doubled the amount of chopped mint and cilantro. I also added an egg because the mixture was quite crumbly. Since I don't have a grill, I shaped the mixture into 20 meatballs in a pyrex dish, and baked them for 25 minutes at 400 F. We had them in pita with feta and tomato, drizzled with homemade tzatziki and a couscous version of tabouleh. Yum!
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Margaritas

Reviewed: May 6, 2004
This totally kicked butt! I used Cointreau instead of Triple Sec, though, and my container of limeade concentrate was bigger than 6 oz - it was more like 10 oz. The drink is pretty powerful - if I were making it for a party, I'd scale back a bit further on the booze so that my guests wouldn't be snockered within a drink or two! We had this along with enchiladas and mexican baked red rice for a delicious cinco de mayo dinner.
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Cooking Light magazine's Macaroni Salad

Reviewed: Dec. 18, 2003
We liked this quite a lot. I left the ham out for the first day, and served broiled ham slices along side. Leftover ham was diced and added to the remaining pasta salad. I substituted corn for peas, and added a little granulated garlic and some tobasco sauce to the dressing. Yum! Because I like the veggies in my pasta salads to be al dente but not too crunchy, I dumped the chopped veggies (sans green onion and parsley) into the pasta water for the last minute of macaroni cooking, then drained the whole thing, plunged it into cold water, and drained again before adding to the dressing with the green onion and parsley.
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Stuffed Shells I

Reviewed: Dec. 11, 2003
This was really yummy. I added fresh basil and parsley, some hot pepper flakes and about a teaspoon of fennel seeds. It might have been a little bland, otherwise. Also, I had asiago, not parmesan on hand, so I used that, and half mozzerella and half edam. I only made a half-batch, but kept the amount of sauce the same, and that worked perfectly. It nicely filled a 9x13 pan. I used skim mozzerella and 1% cottage cheese. The curds were looking too big to pipe into the shells, so I mashed them a little with a potato masher, and that worked well.
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Asiago Dip with Crostini

Reviewed: Dec. 9, 2003
This was terrific - a "non detrimental" holiday dip that I could serve to my friends who are watching their weight. The dip is also good the next day, too - I made a double batch and left some of it back for the next day. I used a tablespoon of sundried tomato pesto, because I couldn't find the sprinkles.
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Creamy Shrimp Stuffed Cherry Tomatoes

Reviewed: Dec. 9, 2003
This was very tasty - I added some tobasco sauce, too. I used the mixture to stuff mushroom caps, and reserved a nice, fat looking shrimp to top each one (to make sure that all of my guests knew there were shrimp in them). They were very popular. Use the freshest shrimp you can find, to avoid fishiness.
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Easy Red Beans and Rice

Reviewed: Dec. 9, 2003
I liked this, but I left out the tomatoes, and added cajun seasoning and a heckuva lot of tobasco. Since we like our food very spicy, I also served alongside some "Scorned Woman" hot sauce, (made in Louisiana) which is very heavy on the black-pepper. I also cooked the beans from their dried state first, rather than using cans. Oh, and I added some finely chopped celery, because it needed using. I'll probably make this again, but I may tweak it some more.
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Pad Thai

Reviewed: Nov. 20, 2003
This tasted pretty good, especially after I added some sriracha hot sauce to it. I like pad thai, but I don't imagine I'll be making this all that often. It was quick to make, but also kind of a hassle.
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Cheesy Beef-and-Rice Casserole

Reviewed: Nov. 20, 2003
I quite liked this - it made a small amount of beef go a long way. I added freshly chopped garlic and about a cup of frozen corn kernels. Then, because the mixture seemed a little watery, I added about a tablespoon of cornmeal to thicken it up. It was tasty, quite spicy, and well received at our house. Good simple casserole for a wintery, cold, snowy day!
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Cookie Mix in a Jar III

Reviewed: Nov. 12, 2003
These remind me of the oatmeal cookies that I had growing up, but which were made with oil rather than butter or margarine. I thought they were okay, certainly fine for lunch boxes, but nowhere near as good as the oatmeal raisin recipe that I usually use. I think I'll try to make my own version of this, as the gift-giving idea is fantastic and the presentation is beautiful.
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Ziti with Italian Sausage

Reviewed: Oct. 25, 2003
I thought this was great - I read the other reviews and made some modifications: I used a whole cup each of chopped onion and celery, and I used a 28 oz. can of tomato sauce. I used fresh crushed garlic, fresh and dried basil, fennel seed, white pepper, and a pinch of hot pepper flakes. And less salt. I used part skim mozzarella to bring down the fat content and instead of canned mushrooms I used a pound of fresh, sliced mushrooms. The many layers shown here by keeping the mushrooms, sauce, and sausage mixture separate seemed too time consuming, so I mixed those together, and my layers were simply pasta, sauce, cheese, repeat. I also added some fresh chopped parsley to the top before baking it for 25 minutes. We really enjoyed it with a loaf of french bread, and it makes lots - I'm happy to have yummy leftovers!
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Lemon Chiffon Pudding

Reviewed: Sep. 11, 2003
This is actually more of a pudding cake, where the batter separates out during cooking into a top spongy layer and a bottom, sauce-pudding layer. It is extremely good with the following changes: 1/4 cup flour instead of 3 1/2 Tablespoons 1 tablespoon butter instead of 2 1 cup of milk instead of 2/3 cup zest and juice of one lemon (or a juicy lime) bake in a 1&1/2 quart dish that has been sprayed with cooking spray, and placed in a Bain-marie (water-bath).
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Beefy Mushroom Barley Soup

Reviewed: Sep. 11, 2003
We loved this. I adjusted it to make a stew, so I used more barley, and a little less liquid. I also cut down on the fat by not adding any vegetable oil or margarine - the beef was seared in a dry cast iron pan, then piled into a casserole dish with the cut mushrooms (not cooked), onion, celery, stock cube and liquid. After an hour of simmering in the oven, I added the barley, carrot and garlic and adjusted the seasonings by adding a little cayenne pepper, dry powdered mustard seed, white pepper, and a shot of worcestershire. I let it simmer for an hour more. I removed the larger pieces of beef and chopped them to roughly 1/2 inch size. I finished the stew with fresh parsley and omitted the sour cream. Instead, I sliced some cucumber and radishes together and dressed them with a little light sour cream, dill, & black pepper.
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Twice Baked Potatoes I

Reviewed: Sep. 3, 2003
This recipe was fantastic, especially as I added 1/2 cup of finely minced red bell pepper & 1/4 cup sauteed onion, a clove of garlic plus a few tablespoons of minced chives. Instead of butter and milk, I added a couple of tablespoons of light sour cream, and put half of the cheese in the mashed mixture. This is going to be a regular item at my house.
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