VikingKvinna Recipe Reviews (Pg. 1) - Allrecipes.com (1871864)

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Bread Machine Challah I

Reviewed: Dec. 5, 2006
Delicious challah! I let the bread machine do the mixing and kneading, then shaped the loaf into a braid by hand, brushed with an egg wash and sprinkled it with some coarse sea salt. It looked like the Platonic ideal of challah when it came out of the oven, and tasted pretty darn good, too. Thanks for a super recipe! This is a keeper.
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4 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 5, 2006
Perfect! This is my new gingerbread recipe. I followed the advice of a previous reviewer and used 3/4 c. brown sugar instead of the white, and a bit more flour. I chilled the dough for only 30 minutes, and it was easy to roll and baked up perfectly. Didn't change the spice level at all, and the cookies were nice and spicy, just the way I like them.
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6 users found this review helpful

Red Lentil Curry

Reviewed: Nov. 7, 2006
Just FYI, it's "faze" not "phase" in this context. Thanks for the recipe though.
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1 user found this review helpful

Curried Spinach Soup

Reviewed: Oct. 4, 2005
Good soup! I adapted the recipe too; I used spinach, some leftover broccoli I had, garlic, and parsley; used homemade veggie broth; omitted (er, forgot) the lemon juice; and used yogurt. Had to add more curry powder, too, but I think mine was old and not very flavorful. I garnished with hardboiled eggs and served with homemade wheat bread, and dinner was a hit!
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3 users found this review helpful

Chicken Breasts Pierre

Reviewed: May 1, 2004
What a disappointment. After all the rave reviews, I couldn't wait to try this. I followed the recipe exactly and it wasn't good. I can't even put my finger on why it was bad, except perhaps to say that all the different spices and flavors competed with each other, instead of complementing one another, and ended up a big unsavory mess. My partner said, "If you want to tweak this--" and I interrupted him to ask "Why bother? There are so many good chicken-breast recipes out there."
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0 users found this review helpful

Egg and Olive Crostini

Reviewed: Apr. 6, 2004
Interesting, but why not make the traditional grilled-egg-and-olive sandwich? Use your favorite egg salad recipe, add sliced green olives, make the sandwich, and grill like a grilled cheese. Voila. Easy, tasty, a kid pleaser, real comfort food.
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19 users found this review helpful

Maple Salmon

Reviewed: Mar. 5, 2004
It seems a bit redundant, but let me add another rave review. This salmon is awesome! Definitely a keeper recipe, and one we'll prepare over and over again. I do agree that marinating for longer than 30 minutes is a good idea, but if that's all the time you have, that's OK too. What a wonderful flavor this fish had.
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1 user found this review helpful

Hershey's ® 'Perfectly Chocolate' Chocolate Cake

Reviewed: Mar. 2, 2004
Why, oh why, do people think they can substitute ingredients willy-nilly and still get a good result? This is baking, folks. You need to follow the recipe. This recipe, for example, calls for oil for a reason -- not shortening. If you don't have enough oil, then you need to: A) go get more oil; B) find a recipe that calls for something other than oil; or C) substitute as you will, don't complain when the recipe doesn't turn out well. I made this cake by following the recipe and it is perfect and perfectly delicious. Not dense, not spongy, not too chocolaty.
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107 users found this review helpful

Chicken Chimi in the Oven

Reviewed: Feb. 5, 2004
This recipe is OK, but nothing I couldn't improvise on my own. Also, to make this truly restaurant-style you'll have to add more fillings besides just spiced chicken and refried beans. A good start, but needs tinkering.
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0 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Jan. 13, 2004
I was impressed, but not as much as I'd expected to be after reading all the rave reviews. The pork didn't taste like much of anything prior to adding barbecue sauce. It was tender, but that's due to the crockpot and length of cooking time, not the ingredients. We did enjoy the sandwiches, too, but I think I could have just crock-potted with BBQ sauce and gotten the same effect.
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0 users found this review helpful

Marinated Mushrooms II

Reviewed: Jan. 13, 2004
Not to put too fine a point on it, but these were terrible. Waaaay too sweet. I added more vinegar, more spices and hot sauce in an attempt to fix these mushrooms, but in the end was still disappointed that I'd wasted food.
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2 users found this review helpful

Cuban Black Beans II

Reviewed: Jan. 13, 2004
These garnered mixed reviews in our house. My partner liked them, but I found them pretty flavorless. If you doctor them up with some more spices, they'd be OK, but then again, if you do that, why bother with a recipe in the first place? I rather wish I hadn't -- could have made better beans using my own improvisational cooking skills!
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0 users found this review helpful

Chicken and Dumplings III

Reviewed: Dec. 19, 2003
Delicious! This is comfort food, perfect for a cold winter's night. My boyfriend and I gobbled it up. This recipe is not only a keeper; it's going to be a standard. I am not usually a fan of recipes with "cream of" soups in them, but this tastes very authentic and homemade. I don't know why anyone would use bisquick (ugh) or frozen dumplings for this -- the dumplings in this recipe are extremely easy to make, and delicious. My only caveat would be to use a wide, shallow pot to cook this in, so that there's plenty of surface area, hence plenty of room to let the dumplings spread out. You don't want to crowd them or they won't cook well.
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1 user found this review helpful

Best Bread Machine Bread

Reviewed: Dec. 18, 2003
Yup. I concur. This is a super bread. The crumb is soft and moist, the crust a perfect golden brown. It makes fantastic toast. My SO is *very* picky about his bread - he rarely buys loaves of bread but instead makes it in our ABM. He has one recipe that he sticks to like an old stubborn mule. And even he said this was a good bread. What I like is that it's so simple - no milk, no powdered milk, no egg - just the basics. Thanks, Karen K.!
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2 users found this review helpful

Homemade Banana Pudding Pie

Reviewed: Nov. 29, 2003
I'm eating a dish of this pudding (didn't make it into a pie) right now, and in a few minutes I will probably be bouncing off the walls from a serious sugar high. I agree with the previous reviewer that this is FAR too much sugar. Next time I'll decrease it to one cup. There will be a next time, however, as otherwise this pudding is delicious: smooth and creamy with a glossy texture and rich flavor. I too added the pinch of salt; that's good advice for all sweet recipes. I also substituted soy milk with marvelous results. This is definitely a good, old-fashioned pudding!
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0 users found this review helpful

Banana Banana Bread

Reviewed: Nov. 13, 2003
Follow the recipe and you will have a good banana bread.
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0 users found this review helpful

Ginger Snaps II

Reviewed: Oct. 7, 2003
Excellent gingersnaps! These have a great flavor and are addictive. What's more, they are stunning little cookies appearance-wise -- perfectly round, perfectly crackled, very professional looking. They are definitely going in my Christmas cookie assortment. Only one caveat: nine minutes was not long enough in my oven. I had to bake for 12-14 minutes to ensure that they were cooked all the way through. Otherwise, perfect!
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38 users found this review helpful

Squash Braid

Reviewed: Nov. 21, 2001
This bread looked beautiful and smelled delicious coming out of the oven, but it just wasn't very flavorful. It didn't taste bad; it just didn't really taste at all. I even used slightly more than the one cup of squash called for. If I were to make it again, I'd add more sugar and probably sprinkle some rock sugar on the top, or else increase the salt and use some herbs for flavoring. But I won't make this recipe again. If I am going to take the time to bake homemade bread, I'll stick to flavorful challah bread or even traditional french bread. Save your butternut squash for risotto!
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2 users found this review helpful

Aunt Mary's Eggplant Balls

Reviewed: Aug. 23, 2000
The finished product is delish, but the recipe needs some adjustment. When I checked on the eggplant after just five minutes of steaming, it was sticking to the pan and about to burn. I'd suggest another way of cooking it - or paying VERY close attention during the steaming process. In addition, I needed MUCH more than 1/2 cup bread crumbs to make the mixture hold together - and even then, the balls were sticky and tended to spread a bit while baking. Maybe 1 cup bread crumbs, and say half an hour in fridge before attempting to roll the mixture into balls - and fry them, don't bake, so you can turn them and help them keep a ball shape.
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4 users found this review helpful

 
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