Medea Recipe Reviews (Pg. 1) - Allrecipes.com (18647177)

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Buttermilk Coleslaw

Reviewed: Sep. 4, 2006
This is a really nice, basic coleslaw recipe. The buttermilk dressing would be good on other salads, too. I halved the recipe with no problem. I also added the juice of a lemon and a cup of toasted sunflower seeds to the salad mix before dressing it.
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7 users found this review helpful

Spiced Yogurt Pound Cake

Reviewed: Aug. 28, 2006
This didn't have the texture that pound cakes usually have (in my experience), but it was moist and delicious. I'll be making it again, I'm sure. I combined the spice suggestions posted in some other reviews and used 1 tsp. cinnamon, 1 tsp. allspice, 1/2 tsp. nutmeg, 3/4 tsp. cloves, 1/2 tsp. salt, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, and 1/8 tsp. cardamom. It only took 35 minutes to be perfectly baked in my 9x13 pan and I had no trouble turning it out onto a baking sheet after letting it cool. Additionally, I served this dusted with powdered sugar and then I spooned a simple lemon sauce over the top. For the lemon sauce, melt 1/2 c. butter or margarine in the microwave. Whisk in 1 c. granulated sugar, 1 tsp. grated lemon peel, and 1/3 c. fresh lemon juice (for me, the juice of 2 lemons). Add 1 egg and whisk again until blended. Microwave on medium-high (70%) for 4 minutes, stirring at the halfway point. It will thicken up a bit. Serve warm. I served it to my husband and a friend and they loved it.
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4 users found this review helpful

Blueberry Crisp II

Reviewed: Aug. 14, 2006
While I did not detect any special "tang," this tasted good -- and, truly, not like there was mayo in it. We only had 1 cup of fresh blueberries, but with 1/2 of the topping in a the pan it still served three. I added a little extra cinnamon as well as one tablespoon of vanilla sugar in place of one tablespoon of white sugar.
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2 users found this review helpful

Peanut Butter Popcorn

Reviewed: Jun. 3, 2006
I adapted the original recipe a bit to make Caramel Peanut Butter Popcorn. But I was afraid of sugar shock or butter overload, so I cut those ingredients way down. I put 15 individually wrapped caramels in my bowl, and melted them in the microwave with a little water. Then I added slightly more than 1/4 cup peanut butter, 19 marshmallows (didn't have 20!), only 2 T butter, and only 1/4 c. of light brown sugar. I also added walnuts. I also followed the suggestion of crisping it in the oven on 200 F for 20 minutes in foil-lined pans. Yum! I could see drizzling this with almond bark next time, or adding chocolate chips or another kind of nut. I did use 2 bags of microwave popcorn, and thought that it was the perfect amount of coating, while still letting the popcorn flavor come through.
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24 users found this review helpful

Seattle Dutch Babies

Reviewed: May 21, 2006
I make this for overnight guests and it never fails. However, I usually bake it at 425 F for 25 minutes. We always serve it with powdered sugar and lemon or lime wedges squeezed over the top of the finished Baby. Also, I add 1/4 tsp. vanilla to the batter and preheat the pan. I melt the butter in the pan in the oven and pour the batter into the hot pan (after rolling the pan to spread the butter evenly).
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154 users found this review helpful

Pearl Baked Cream Onions

Reviewed: May 20, 2006
This was delicious. My husband had eaten all of the "buttery round crackers" secretly, so I substituted saltines and left the salt out of the recipe. After baking, I sprinkled some crumbled garlic croutons over the top. I'll serve this wonderful, rich side dish again!
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33 users found this review helpful

Crab 'N Shrimp Dip

Reviewed: Dec. 12, 2005
This was pretty good for a recent holiday party, but even with the addition of cocktail sauce, sour cream, and lemon juice it was still a little bland for my taste. Serve with savory crackers. Next time I might try a spicy salsa instead of cocktail sauce.
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7 users found this review helpful

Hot Buttered Rum Mix

Reviewed: Dec. 12, 2005
This was excellent at my holiday party. I used reviewers' suggestions and included 1 lb of butter and extra spices (ground cloves, nutmeg, cinnamon, allspice). I do agree that less sugar would still be good and that this is excellent in hot chocolate for people who prefer not to drink alcohol (or for kids). We used the ice cream scoop to serve, but it was still a little drippy and messy, so be prepared to clean your freezer after the party or put tinfoil down under the container first.
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18 users found this review helpful

Bacon Cookies

Reviewed: Dec. 8, 2005
These turned out weird and dry for me. Too bad, because I was looking forward to bacon!
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9 users found this review helpful

Luscious Lemon Snaps

Reviewed: Dec. 3, 2005
I've been looking for a tart lemon cookie that I can freeze and thaw easily -- no icing, preferably. I made these and am test-freezing them, though I did taste them just out of the oven. My "recipe mutations:" I'm not vegan, and I was concerned about the greasiness mentioned in some of the reviews, so I used butter (1 stick) instead of vegetable oil. I also used the juice and zest of 2 good-sized lemons instead of measuring it (but it looked to my eyes to be about the measurements in the original recipe) and substituted 1 tsp lemon extract for one of the tsps of vanilla. That gave the dough a nicely tart bite. I also added 3 drips of yellow gel food coloring. The dough wasn't coming completely together with stirring (of course, I had left out 1/4 c. of oil), so I mixed it with "impeccably clean hands" to finish incorporating the flour. Instead of greasing the cookie sheet I used a silicone liner. My first three "test cookies" were teaspoon-size drop cookies baked for 10 minutes. They came off the pan easily, were lumpy, and did taste like Trix. Not bad, and my husband liked them (he said, "You can't go too wrong with lemon and butter), but they still didn't capture that lemon "zing."
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2 users found this review helpful

Sunburst Lemon Bars

Reviewed: Nov. 19, 2005
This is a great lemon bar recipe, a favorite of my friends and family. A friend's grandmother actually advised me to change up the filling mixture just a bit: I beat the eggs at least 5 minutes, and used 1/2 tsp of salt, only 1/2 teaspoon baking powder and 4T flour in the filling, along with 2 T of lemon zest. I like it better without icing, too, with just powdered sugar and a pinch of nutmeg sprinkled over the top. Here's another tip: I find it faster to "cut in" the butter with my hands. Just rub the mixture together between fingertips until it is evenly crumbled with the butter. I think next time I'll add more lemon juice.
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25 users found this review helpful

Sausages in Onion Gravy

Reviewed: Nov. 16, 2005
I had to substitute a few ingredients to avoid going to the store, but I think I still got the spirit of this recipe! We had mild Italian chicken sausage, so I used that. It was pre-cooked, so I skipped boiling it first. I fried the onion with a pinch of salt, a grind or two of pepper, and a bit of sugar. I let it carmelize, deglazing it with water, used chicken stock instead of water and bouillon, And I had to use diced tomato, not tomato sauce. I didn't add any salt except what I put in the onion. The flavor was good, but it was more like broth than gravy. Next time I'll add less water/broth.
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1 user found this review helpful

Easy Apple Strudel

Reviewed: Nov. 15, 2005
I used layers of phyllo dough instead of puff pastry (with melted butter and sprinkled sugar between each of 3 layers) and dried cranberries instead of raisins, as well as adding a little cinnamon, but the basic recipe is a good one. Be sure your filling isn't too wet. I also brushed the top with butter, instead of egg. This actually made two strudels for me, but still only served 6.
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76 users found this review helpful

Beer Bread I

Reviewed: Nov. 15, 2005
I didn't have self-rising flour, but I used regular flour and added 1 tsp. salt and 1 T baking powder to the recipe and it worked perfectly! I wouldn't add more sugar, but I also really don't like this with a strong, dark beer after doing that once. "Cheap" and basic brands taste better to me. Now, I make this every time we have a party and there's leftover beer! Thankfully, I did not need to use my hands to mix it. I just sifted everything dry, used a whisk to mix it together, added the beer, and then stirred with a wooden spoon. This was way too sticky to use my hand. I also used a buttery-crust tip I learned elsewhere -- it baked at 375 for 50-55 minutes. Then I pulled it out, ran a butter stick over the top of the loaf, then put it back in for 5 more minutes. Perfect crust!
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385 users found this review helpful

Whipped Mashed Potatoes

Reviewed: Nov. 13, 2005
Yes, the use of the electric mixer is a great tip, but the recipe in and of itself is a little more bland than I prefer. Not a bad start, but I used heavy cream instead of milk (adding a little at a time to reach the desired consistency), more butter, and my "secret" mashed potato ingredient -- just a tiny pinch of nutmeg, as well as salt and pepper. Garlic, black olive, onion, cooked carrot or spinach, wasabi powder, or shredded cheese, are nice variations on the mashed potato recipe, too. This is a versatile base. Use your imagination and add what you like. Also, sometimes I scrub the potatoes well and leave the skins on. It makes for a less-smooth texture but adds nutrients. Adding a little dry milk powder will also enrich your mashed potatoes.
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45 users found this review helpful

Fluffy French Toast

Reviewed: Nov. 13, 2005
I used 1/2 c. flour, two eggs instead of 3 (I like mine less eggy) and left out the salt. Pretty good. I do like the sweeter flavor and the cinnamon and vanilla in this recipe. I don't think I soaked my bread quite long enough (it was fairly thick), but it was still tasty.
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7 users found this review helpful

Lance's French Onion Soup

Reviewed: Nov. 10, 2005
A nice recipe, but I don't use beef broth, so I wanted to find a deeper flavor while avoiding the beef. I will try chicken broth next time, but this time I made a variation for a vegetarian friend with vegetable broth. I used only 1 1/2 large white onions, which was plenty of onion. Upon tasting it, I both thought it was missing something and I did not think that the sugar was necessary, as the soup tasted a little sweeter than I would have liked it, so I added a pinch of dried thyme and a pinch of dried parsley along with the salt and pepper. In the future, I might leave the sugar out. The wine was a very nice addition. I added 1/2 cup to the onions after they were tender, let it mostly bubble away, and then also added 1/2 cup of wine to the broth at the step indicated in the recipe. Finally, I made the French bread a few days in advance and toasted them in olive oil, butter, and garlic in a pan on the stove to make them into croutons before adding them to the soup. I grated swiss and smoked gouda together. Yum. Thanks for the recipe! This was a quick supper good for a late night movie with friends.
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12 users found this review helpful

Lemon Icebox Pie III

Reviewed: Nov. 7, 2005
The pie was very simple to make, so I wasn't surprised or disappointed when it didn't have a very complex flavor. I love lemons and lemonade, and made this more tart by using the juice of 3 fresh lemons and the zest of one lemon. We did not top it with whipped cream, but I'm sure that would be delicious, too. Or I might try dusting it with a little powdered sugar next time.
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1 user found this review helpful

 
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