Post-It Poet Recipe Reviews (Pg. 1) - (18689128)

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Marinated Cherry Tomato Salad

Reviewed: Jul. 3, 2012
Good, but it's "great" with a few tweaks. Like a lot of folks, I used extra virgin olive oil (use as good of an EVOO as you can afford, because a good quality EVOO really brings out the lovely summer flavors in this salad). I also used balsamic vinegar instead of cider (I used a white balsamic vinegar). I used heirloom tomatoes, so I had yellow, orange and red, which was really pretty. I didn't use the dried herbs, but used fresh basil, and did not add any sugar because of the sweetness of the balsamic vinegar. It was outstanding!
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Key Lime Pie VII

Reviewed: Aug. 29, 2011
Yum! I have made this recipe probably 10 or 12 times in the last 2 summers, and everyone loves it! I always make a homemade graham cracker crust, because it's just so easy and tastes so much better than a premade one. The only thing I change is that I use 1 full cup of key lime juice (Nellie's in the bottle) and 1 full cup of sour cream. I lighten it up a little by using light/low-fat sour cream and 2% reduced fat sweetened condensed milk. (I think the fat free is really grainy, but the 2% retains a flavor and texture that is close to the full fat, especially after combined with the sour cream and lime juice.) This usually is enough for a full pie plus I make a few "tartlets" in a cupcake tin with graham crust and filling, which kids always seem to like!
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3 users found this review helpful

Rachel's Tomato Basil Soup

Reviewed: Nov. 13, 2010
Yum! I modified it to make it healthier and it was still wonderful! (I know, I know, that's a crime, but I have health problems that make it a necessity!) I used 2 cups of 2% milk, and only half the butter. I also added a small can of tomato paste, which made it have a much richer tomato flavor. I also used veggie broth because the hubby is vegetarian. Wonderful!
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Butter Chickpea Curry

Reviewed: Jan. 2, 2008
Yum, this was good! Four stars and not five because I did make some changes to it, based on other reviews. I used lite coconut milk in place of regular milk, as well as a can of diced tomatoes and a few TBS of tomato paste in place of the condensed soup. I also used fresh ginger instead of the powdered ginger, and used 2 potatos, a handful of baby carrots (cooked with the potatos), and threw in some sliced crookneck squash that I had in my fridge (that I just put in when I added the potato/carrot mix to the sauce). I also made the Indian green beans recipe from this site and got some naan for dipping. (If you have a Trader Joe's nearby, they have a really delicious Tandoori/Garam Masala flavored naan that's perfect to accompany this curry!) Definitely cook up some extra rice for the leftovers--I can't wait to have this for lunch tomorrow!
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Spicy Baked Sweet Potato Fries

Reviewed: Oct. 11, 2007
Yum. These were really good! They were a healthy option for a night when I was craving sweet AND salty, and was tempted to go for fries and a chocolate shake. I'm so glad I made these instead. I used 2 sweet potatos and threw them in a bag with 1 TBS. olive oil. I didn't have taco season, so I threw in some garlic powder, Lawry's seasoned salt, cumin and black pepper. Mixed it up and threw it on an oiled pan. I did 20 minutes at 425, then mixed them up/turned them and did another 25 minutes. They were a bit soggy, but a quick 1 minute under the broiler crisped them right up!
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Garlic Shrimp Linguine

Reviewed: Sep. 16, 2007
I'm really glad I read the reviews and modified the recipe when I made this. As it is, I will still make more modifications next time. On this first attempt I used 2 TBSP butter and 2 TBSP olive oil, 5 cloves of garlic, the juice and zest of 1 large lemon, about 2/3-cup white wine, and about 1/2 bunch of chopped parsley. This was enough sauce for about 12 oz. pasta. I cooked the linguini until it was nearly done, and then added it to the sauce/shrimp for the final 2 minutes so that the pasta absorbed some of the flavor of the sauce. I didn't add parmesan until I served it, because the cheese will congeal if you add it with the lemon juice earlier. For an entire pound of pasta, I would use 2 lemons and a whole cup of white wine. It was tasty, but a little bland. I think to spice it up next time I'll add extra lemon juice and a few sprinkles of crushed red pepper--I think a bit of a kick will be good with this.
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9 users found this review helpful

Stuffed Peppers My Way

Reviewed: Oct. 23, 2006
Yum! I love these, and make them about 3 times each month! My vegetarian husband loves these as well. What's great about this recipe is how much you can adapt the recipe. I like to make these peppers the night after making a stir fry, to use up extra cooked rice. I have also stuffed the peppers with leftover risotto from the previous night's dinner. I find the salt in the feta is plenty, so I don't add any extra. These are great to use up any vegetables you have on hand (I have thrown in corn, broccoli, mushrooms, etc.), and I love to use fresh basil in these. Also, regular onions are fine if you don't have green onions on hand.
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Reviewed: Oct. 21, 2006
Wow, this was amazing! It definitely tasted like a restaurant-quality dish. I had a dinner party for 4 people--started with a simple lettuce salad with pine nuts and a lemon-basil dressing. Then we had crab cakes. The cioppino was the main course. (Followed by a creme brulee.) I did make a few changes, but as other people have mentioned, the beauty of this recipe is its flexibility! I like my cioppino very tomato-based, so even though I halved the recipe, I put in a 28-oz can of tomatoes, as well as a 14-oz can of tomato sauce. Also, I used a merlot (red wine) instead of white, because I tend to associate tomato-based dished with a red wine accent. I used a combination of fresh and frozen seafood. I got fresh mussels and a few scallops from Whole Foods, but then I supplemented with a bag of frozen shellfish and some frozen raw shrimp from Trader Joe's. I used fresh basil and a mediterranean seafood seasoning from Whole Foods. Served it with fresh grated parm. cheese on top, fresh ground pepper and a big loaf of fresh, crusty bread. My guests kept talking about it the entire evening! I served a nice Chianti with it, which worked well. My husband and I are both poor graduate students, so we can't afford to make this very often, but we both agreed it was completely worth the price!
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150 users found this review helpful

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