Aseleener Recipe Reviews (Pg. 1) - Allrecipes.com (18714304)

Asian-Style Zucchini

Reviewed: Jun. 29, 2011

Sorry, I have multiple issues with this recipe. I don't think 1 zucchini is enough to make 4 servings. I guess it depends on the size, but I would use 2 medium instead. Secondly, why does the ingredient list say to divide the soy sauce? The directions have you put it in all at once. Thirdly, that's too much soy sauce. I would use 1 tbsp. Instead of using garlic powder, I would use 1 clove fresh garlic and also some fresh grated ginger. I would also use olive oil instead of the butter. Also, I think 2 tbsp sesame seeds is too much; 1 tbsp would suffice. As written, this ends up way too salty and is not enough for 4 adults.

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3 users found this review helpful

Curried Chicken Rice Soup

Reviewed: Nov. 8, 2010

This was good with a few changes. Taking the advice of previous reviewers, I increased the amount of curry powder. I used 1 1/2 tsp for a half batch. The other thing I changed was that I added more rice. I think next time I will try making it with regular milk instead of evaporated milk. It was thicker than I was expecting. It was still good, but I would like to see how it turns out with regular milk because I don't always have evaporated on hand.

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17 users found this review helpful

Ginger-Scallion Crusted Salmon

Reviewed: Oct. 18, 2010

I don't know what went wrong. The ginger-scallion "crust" ended up being nothing more than soggy, oily ginger, scallion, and garlic pieces sitting on top of salmon. I followed the directions exactly. I assumed it was supposed to get crunchy on top. Am I wrong there? I don't know, but it looked so unappetizing that we couldn't even eat it. I was so disappointed because it sounded so good. I am mad that all of that mincing was a complete waste. :( Oh, and 92 grams of fat per serving? You've got to be kidding me!

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15 users found this review helpful

Cheese Ravioli with Pumpkin Sage Sauce

Reviewed: Sep. 7, 2009

I have mixed feelings about this recipe. I absolutely love the combination of pumpkin and alfredo sauce. I never would have thought of it on my own, but it's delicious! However, I did not like the white wine part or the fresh sage. Here is how I will make it next time: Saute shallots and mushrooms in a bit of olive oil. When soft, add 3/4 cup pumpkin and alfredo sauce and heat through. Toss with freshly cooked pasta. I did add the mushrooms this time I made it and I liked that. I used Sam's Club Chicken and Four Cheese ravioli. I like to use ravioli with meat filling when I am using pasta as a main dish. I did not like the shallots and white wine reduction. I didn't think it went well with the flavor of the sauce. And I really disliked the sage. It did not get soft at all, and we kept biting into chunks of sage. Not good eats. I don't think the sauce needs any flavors in addition to shallot and mushroom. I added extra pumpkin because I thought it could use more. Don't forget to thin the sauce with cooking liquid. I forgot this step and wondered why it was so gloppy! Oops! So, as written, I have to give this recipe 3 stars, but I am so glad I stumbled across it and I can't wait to try it again with these changes. Thanks Buitoni. (I love their filled pastas, too.)

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6 users found this review helpful

Tomato Alfredo

Reviewed: Sep. 1, 2009

I didn't really care for this recipe. The tomatoes and the sour cream didn't mix together very well. It was kind of grainy-looking and not smooth like I was expecting. The flavor was okay, but the consistency was a bit off-putting.

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1 user found this review helpful

Zucchini Risotto

Reviewed: Aug. 31, 2009

As written, I have to give it three stars, but with my changes it is definitely a five star dish. I omitted the sun-dried tomatoes because we don't really like them. And I had fresh garden zucchini to use up. We love zucchini, so I added more than the recipe called for. I halved the recipe and used a whole zucchini. Half of a zucchini for 6 servings? I wouldn't call it "Zucchini Risotto" if it only had that much. So I would definitely use two zucchinis for a whole batch. I also found that I needed more stock than was stated; about a cup extra for the half batch. I substituted olive oil for the butter and that worked just fine. With these changes, we absolutely loved this recipe. Even if you don't omit the tomatoes, add more zucchini.

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2 users found this review helpful

Beef and Broccoli

Reviewed: Aug. 19, 2009

This is a good, easy way to make beef and broccoli stir-fry. I never would have thought to use tomato soup. I did change a couple of things, thanks to previous reviewers. I only used half a can of tomato soup and I used Chinese 5 spice instead of the red pepper flakes. I only used 1/4 tsp. of the 5 spice because I had never used it before and didn't know how spicy it would be. But I think next time I will use 1/2 tsp. I strongly recommend the 5 spice. It added really great flavor. My husband raved about it. I wanted to add fresh mushrooms, but didn't have any on hand. Will do this next time. Note: It didn't make 4 servings for us. The two of us ate almost all of it; there was just a bit leftover. Not even a whole serving. So go ahead and make the whole batch if cooking for two. I would double it for four.

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8 users found this review helpful

Salmon with Brown Sugar Glaze

Reviewed: Aug. 13, 2009

This was exceptional, especially considering how simple it is. I didn't think I would like it that much, but I loved it. Instead of using the broiler, I baked at 400 degrees for 10-15 minutes. (I had another dish baking, that's why I did it differently.) Great way to make salmon.

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1 user found this review helpful

Italian Peas

Reviewed: Aug. 13, 2009

Good recipe, but I thought it needed a little something. I added dried basil and oregano. It was good, but I think next time I will use fresh. Just onion and garlic doesn't make it "Italian" enough for me. I will also try butter instead of the olive oil next time. But I'm glad I tried this recipe. Thanks for posting.

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0 users found this review helpful

Portobello Penne Pasta Casserole

Reviewed: Jul. 22, 2009

Pretty good. I added diced chicken to mine. I forgot to add the soy sauce and it tasted just fine. I used Sargento Bistro Blends Italian Pasta Cheese. It added really great flavor. I think it might have been a bit bland otherwise. (I also did an Italian seasoning on the chicken: Penzey's Tuscan Sunset).

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0 users found this review helpful

Honey Ginger Carrots

Reviewed: Jul. 8, 2008

As is, I have to give this recipe only 3 stars. Here's how I changed it into a five star recipe: Reduced butter to 3 tbsp. Reduced honey to 1 1/2 tbsp. Reduced lemon juice to 1/2 tsp. Increased ginger to 1/2 tsp. Even with reducing the honey, it's flavor far overshadowed the ginger. Next time I might reduce the honey even further. But a great recipe to build on. Glad I tried it.

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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Dec. 23, 2007

Great recipe! I always end up making changes to every recipe I make, so here is what I will do differently the next time I make it. 1. Reduce the amount of chili powder. I used Patti's recipe for taco seasoning (in the reviews.) I thought it was a little heavy on the chili powder. Next time I will reduce it by half and maybe add some cayenne or a dash of hot sauce to get some heat without the chili flavor. 2. Use two cans of black beans instead of one black and one red. The red beans (combined with too much chili powder) made my brain think I was eating chili. 3. Even this time I used 12 oz. chicken stock instead of the beer. I don't like beer and was afraid the flavor would come through. Also, I am pregnant and can't have alcohol (no, it doesn't all cook out!) Other than that, thought it was just wonderful. Will definitely be making this again soon.

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1 user found this review helpful

Hot and Spicy Pecans

Reviewed: Mar. 27, 2007

This recipe was pretty good. I used mixed nuts instead of pecans and I doubled it. After tasting the seasoning once it was on the nuts, I thought it needed a little something, so I added some of Penzey's Old World seasoning (paprika, salt, sugar, celery, garlic, onion, black pepper, parsley, dill seed, caraway seed, tumeric, dill weed, bay leaf, marjoram, thyme, savory, basil, and rosemary.) This helped tremendously. Next time I may just use this entirely. Has anyone tried using olive oil instead of the butter?

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1 user found this review helpful

Thanksgiving Leftover Casserole

Reviewed: Nov. 28, 2005

I had to add a lot more turkey than was called for (total of about 3 cups) otherwise the turkey covered only a third of the bottom of the dish. I also had to use more mashed potatoes and more stuffing mix to cover everything. The dish turned out well; my husband loved it. I would just increase the amount of turkey, mashed potatoes, and stuffing.

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1 user found this review helpful