iamnirt Recipe Reviews (Pg. 1) - Allrecipes.com (187231066)

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Estrellita Salad

Reviewed: Dec. 29, 2012
Excellent! Great BBQ or potluck salad that is different than what you usually see. Tastes the best with fresh garden cucumbers and tomatos. Only used 1/2 cup or so of Catalina salad dressing as we like our food less saucy so the veggies shine through. I substituted a red pepper as I don't like green and used 2 cups of thawed frozen corn instead of canned. I also rinsed the olives after I drained them. Add the corn chips just before serving (or let everyone add their own). This salad doesn't keep very long as the cukes get soft etc. Best if eaten the same day.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Dec. 29, 2012
Loved it! Scaled back to 4 servings (use the "change servings"). Used a jar with a tight lid to shake it all up. Excellent dressing for a greek salad. We had lamb kabobs and garlic toast with it. Delicious. Will be my keeper for anytime I have a Greek salad.
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Pineapple Salsa

Reviewed: Dec. 29, 2012
Loved it! Made it just as written and it was perfect.
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Golden Rum Cake

Reviewed: Dec. 29, 2012
Loved it! I used Whalers Vanilla Rum and tried it with a Devils Chocolate cake mix and instant chocolate pudding mix. Very Good! It is quite boozy so cut back on the rum in the glaze if you don't want it too boozy but we like it just the way it is. (or add it earlier and cook some of it out). Make sure you use a good quality rum. Don't substitute the butter in the glaze- its a butter rum glaze for a reason. Make the glaze while the cake bakes - then cool the glaze a bit before adding the rum to it so it doesn't evaporate the alcohol. The authors tip about pouring the glaze into the Bundt pan then reinserting the cake works awesome. This would also be fantastic with a dollop of fresh whipped cream. Tastes even better the next day - not AS boozy after it sits for a day.
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Lemony Lentils with Kale

Reviewed: Jan. 28, 2013
Loved this recipe! Tasty, healthy and filling. I made changes to suit what I had availabe. Don't know if it was dinosaur kale - I just used a big thick leafy kale with red veins. If you fold the leaf in 1/2 you can cut right down the big middle rib to take it out. Then roll up the leaf and cut it up into strips that way. I also used 2 carrots instead of 1, and substituted 1/2 tsp of dried thyme leaves for the fresh. In step 2 - I used one 19 0z can of rinsed and drained lentils, then added them in with 1 x 19 0z can of diced undrained tomatos, skipped the chicken stock all together as my lentils were already cooked from being canned. Then after that heated up a few minutes I added the kale and cooked it for 5 minutes or so. I also only added a squeeze of fresh lemon juice as my boyfriend doesn't like a strong lemon flavor and you could still taste the lemon with the juice from 1/2 of a lemon in this. Was still excellent with these changes and ready in a much shorter timeframe so was very easy and fast to get this on the table. 15-20 minutes from start to finish. I also served it with a baked chicken breast and toasted ciabiatta buns. It would go very well with pork also if you wanted to add meat to your plate. But this recipe is very good on its own too! Thanks for a great recipe!
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Photo by iamnirt

Delicious Ham and Potato Soup

Reviewed: Apr. 13, 2014
This was an excellent recipe to use as a base to get started from. I usually follow the recipe as close as I can the first time I make it, but sometimes adjust to suit what is in my fridge. First of all I scaled it back to 4 servings. I skipped celery as I didn't have any, and used up 1 cup of leftover chicken broth. I used red skinned potatoes, and put some extra in. I also added a chopped up small couple of raw carrots and a giant handful of raw green beans chopped up. Used up some leftover ham steak cubed up, and seasoned to taste with salt and pepper (watch as the ham will add its own saltiness). Also added some red pepper flakes. We licked our bowls clean on this one! and was barely enough left over for a small bowl for lunch the next day for one of us. Thanks for a great recipe that is easy to modify to suit what you need to use up in the fridge!!
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Blueberry Gelatin Salad

Reviewed: Apr. 20, 2014
Good dish on a buffet table. Used grape jello (85 gram package is 3 oz)and blueberry pie filling, and skipped the pineapple because I didn't have any. I thought there was way too much topping - easily cut in 1/2, and actually probably only used 1/4 of the topping in a 9x13 pan. Its more of a salad with less topping, you really only need a thin layer of it to enhance the dish not drown it. On the flipside, it would make a nice dessert if all the topping is used, so it depends on how you want to present this dish. Overall, its yummy and I would eat it again, interested in trying the raspberry cherry option too. Thanks for sharing your recipe.
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World's Best Lasagna

Reviewed: Dec. 29, 2012
This was pretty good but not as fantastic as I was expecting. I did double the sauce ingreadients except the tomato paste (still used only 1x6 oz can) so that I could make up a few smaller sized tinfoil pans of lasagna to put in the freezer. I still had approx 3 cups of sauce leftover which I froze in ziploc freezer bags to use later on with other pasta dishes. It will make a good basic meat sauce. Possibly my changes affected this dish? as I also drained and rinsed the meat - maybe that pulled some of my flavor out but I try to cut back on fat and grease when I can (and the sausage I used was pretty fatty.) I couldn't find sweet Italian sausage so used mild Italian - and didn't add fennel seed as I didn't have any. I also didn't add the extra salt as I found it had enough already. Overall it was pretty good - but not "world's best" in my opinion. Oh ya - don't use the tinfoil lid that comes with the tinfoil pan to bake the lasagna - it will melt a thin plastic coating on the white side of the lid - who knew? - so cover your tinfoil pan with tinfoil instead!
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Clone of a Cinnabon

Reviewed: Dec. 29, 2012
These are just okay for me. I think they were too big for a 9x13 pan (I rolled from the short end but the video says to roll from the long end. I watched it after I made them but that was the only thing I did different than the video. I think they would have risen better if they had more room between them. They won't come out big and fluffy like the picture in a 13 x 9 pan. After looking at other pictures it doesn't look like very many come out big and fluffy. Also, 400 was too hot (I have a temperature guage in my oven so it was the correct temperature. They cooked too fast and were very brown on top but still doughy in the middle. If I try these again I will lower the temperature and spread them out over two pans maybe to give them more room. I also didn't find the filling very gooey (which I like). Overall, these were just okay for me. I didn't try the icing as I like my buns without.
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Creamy Banana Bread

Reviewed: Jun. 9, 2014
I had a big tub of cream cheese to use up so thought I would try this recipe. It was just okay for me. It doesn't have a very banana taste (so maybe add some banana extract if you want more, but I won't make it again. I skipped the pecan mixture - maybe that adds the finishing touch. It was good, but I'll stick with my tried and true banana bread recipe instead.
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Chocolate-Coconut Jumbo Pie Cupcakes

Reviewed: Jan. 26, 2013
Sorry but this recipe wasn't for me. They look so delicious but they just didn't work out for me. I made them as regular sized cupcakes - so made the dough circle smaller to fit 1/2 way up sides of a regular sized muffin tin - and I found them dry and not what I was hoping for. I did adjust the baking time because they were smaller also. I thought jumbo sized ones would just be too big and too much. I seem to be the minority with my rating but am trying to give my honest feedback. Maybe keep them a larger size and they will turn out better.
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