ChanaLeah Recipe Reviews (Pg. 1) - Allrecipes.com (18665668)

Tomato-Cream Sauce for Pasta

Reviewed: Jul. 6, 2011

If you like oniony sauces, great. If not, half an averagely large onion will do. Was very tasty on penne.

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2 users found this review helpful

So far I've made this recipe three times, and I've had one bite because my boyfriend consumes it faster than I can make it! Great recipe. My only suggestion is to change the pre-heat temperature to 400. Thanks!

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1 user found this review helpful

Fresh Asparagus Risotto

Reviewed: May 26, 2010

A good basic risotto recipe, and it can be tweaked to suit what you have on hand. If, like I was, you are looking for something to do with that half pound of asparagus in your fridge, you can add a half pound of whatever else you have on hand - in my case it was turnips. I wouldn't agree with whoever said 3/4 c. is enough liquid - it was still undercooked and crunchy for me. If you add a little at a time and keep testing it till it's done, you'll be fine. With that in mind I couldn't say how much liquid I used. Also I wasn't about to run to the store for cream so I used milk, and it turned out great.

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6 users found this review helpful

Chipotle Sweet Potatoes

Reviewed: Nov. 26, 2009

I have made these a few times and just made them for Thanksgiving and they were a hit - I only gave them four stars because I think the called-for amount of chipotles and adobo sauce is a bit much but it depends on taste. I halve it and it's plenty spicy, without overpowering the natural flavor of the sweet potatoes. I leave everything else as is, half & half etc. and they are terrific.

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1 user found this review helpful

Summertime Tilapia

Reviewed: Jul. 17, 2009

This is a great, simple marinade, good for when your side dish is a little work and you need something nice but which you don't have to worry about. I used Captain instead of tequila, which I didn't have - I think any brown liquor would do. Also I used one small onion instead of the two shallots. I served it with fennel risotto and cooked arichokes and it was great!

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10 users found this review helpful

Caramelized Brussels Sprouts with Pistachios

Reviewed: Dec. 22, 2008

This was my first time making brussels sprouts, and I may never make them any other way. Instead of steaming I blanched them for a couple minutes first. I also substituted balsamic vinegar, which helped bring out their nutty taste, and omitted the pistachios and still they were so good! They went great with oven fried chicken and garlic mashed potatoes!

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1 user found this review helpful

Vietnamese Tofu Salad

Reviewed: Sep. 17, 2008

I know the recipe doesn't specify but I recommend not using extra firm tofu, it's too bulky. Maybe I'll try firm next time, but great flavor and easy to make, five stars!

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1 user found this review helpful

Smothered Green Beans

Reviewed: Jul. 14, 2008

My beans had cooked before the liquid had all evaporated (I probably didn't have a full pound) so I threw in a pinch of flour and also celery seed for good measure, made them Germanish. Also I didn't bother slicing or cutting the bacon, I cooked it whole, removed it from the pan, cooked the onion and garlic and then when I added the green beans simply crumbled the bacon in with my hand. So tasty and exactly what I wanted! Served with garlic mashed potatoes, grilled sausage and fresh sliced tomato.

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1 user found this review helpful

Sour Cream Cookies II

Reviewed: May 19, 2008

Yum-yum, five stars! They are kind of like a scone, as another reviewer said but that's fine they go great with a cup of coffee! And the Icing for Sour Cream Cookies from this site really makes the difference!

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6 users found this review helpful

Quinoa with Sweet Potato and Mushrooms

Reviewed: May 4, 2008

This was my first time cooking quinoa and I'm glad I tried it this recipe is great, simple and easy to make and lends itself well to substitutions/improvisation thanks!

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3 users found this review helpful

Fresh Asparagus Soup

Reviewed: Apr. 30, 2008

Very good, doesn't need anything though I did add rosemary. I think anything else would overpower the simplicity of this spring soup, thanks for the recipe!

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0 users found this review helpful

Beer Beef Stew II

Reviewed: Apr. 1, 2008

I've made this stew more than once with variations here and there and it's always wonderful. The combination of beer and chili sauce adds a nice touch, and you get different results depending on which kind you use, respectively. This last time I only used 1.5 lb. of meat and upped the vegetables. Five stars, thanks!

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6 users found this review helpful

Ruth's Red Lentil and Potato Soup

Reviewed: Jan. 15, 2008

This WAS good, however next time I'll use fewer potatoes - they gave the soup a thick mealy consistency which may be good or not good depending upon what you want...otherwise great thanks!

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3 users found this review helpful

Tomato Gorgonzola Soup

Reviewed: Jul. 6, 2007

Due to what I had available this was great with the following alterations: minus the cream and tomato juice, plus 2 cups vegetable stock, another cup/8 oz. (I used fresh, peeled) chopped tomatoes (3 tomatoes), substituting bleu for gorgonzola, and fresh shredded basil and parsley which I added on a whim; this was very nice. SO savory, and elegant. Paired with a simple green salad, some homemade lox and a dry white wine it was a nice Friday evening supper. Thanks!!!

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39 users found this review helpful

Rice Vinegar Basting Sauce

Reviewed: Jul. 6, 2007

This is a really nice, versatile sauce. IMO it would even be great in stir fry. I added it to sauteed chicken breasts and it was great. Thanks!

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1 user found this review helpful

Cucumber Soup I

Reviewed: Jun. 28, 2007

I really liked this. I had however never heard of cucumber soup before; I had a lot of dill, so that is what I used instead of parsley and it was a nice compliment. I made it the night before when the weather was ok for dinner when it was going to be scorching hot and I'm glad I did! Served with recipes for stuffed pattypan and marinated mushrooms from this site.

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16 users found this review helpful

Marinated Mushrooms

Reviewed: Jun. 28, 2007

Soooooo good, and a true test of my abilities; my boyfriend is Russian and is accostomed to having mushrooms prepared this way. It would be helpful if we had a greater variety of mushrooms in this country but we don't. I used regular champignon but I did cut them down a bit. I also left out the pepper and added a lot of fresh dill. Will make again thanks!

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11 users found this review helpful

Stuffed Pattypan Squash

Reviewed: Jun. 28, 2007

These were delightful in every way! I'd never cooked pattypan squash and had actually bought them having no idea what I was doing and they turned out great! I did forget to add the parmesan but instead dusted a little on the top of each squash and they looked so pretty! I also added a clove of minced garlic; definitely will make again thanks!!!

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24 users found this review helpful

Strawberry Vinaigrette

Reviewed: Jun. 11, 2007

This dressing is wonderful. It is not too thick; the texture is such that instead of falling the bottom of your salad bowl (blech), it clings like it should. Thanks!

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0 users found this review helpful

Lemon Square Bars

Reviewed: Jun. 5, 2007

I too was confused by the calling for 5/8 cup of lemon juice. I googled the conversion and it came to 5 ounces which is about 148 ml so I measured that out. Please bear in mind the power of your oven...when my crust was in for a half hour and just starting to brown I said heck with it and went forward. Not a good move as I now have an underbaked crust. I did however finally succeed with the lemon part (and this is my umpteenth attempt at lemon bars) by beating the mixture on med/high for a while until the texture was fluffy. Also, I should probably have placed them on a middle or bottom rack as they browned and no one ever liked a brown lemon bar. Some people are cooks, some are bakers, and I'm learning which I might be but I'll keep trying, thanks for the recipe!

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2 users found this review helpful