SLS73 Recipe Reviews (Pg. 1) - Allrecipes.com (18750868)

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Bazlama - Turkish Flat Bread

Reviewed: Apr. 29, 2013
I mixed this in my KitchenAid (which I make my pizza dough in almost weekly and used that experience kind of as my guide). I added a lot more flour as it was mixing (probably close to a cup). I was worried about adding too much and changing the texture of the dough---not to worry. I will make this again and add as much flour as it feels like it needs. Even with the extra, the dough just didn't want to hold together (thin/thick spots, holes) and was hard to work with. That being said, it's very tasty, therefore I will play with this. Made six large pieces. Worth playing around with.
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2 users found this review helpful

Wrapped Salmon

Reviewed: Feb. 4, 2013
This is super easy to make. You can use your favorite type/style mustard. Half cup butter though is WAY too much! I can't imagine what you do with all that! I used 3 tablespoons and had some left over. To be fair, I used 4--4oz filets, whole, so maybe that's part of it. Worked great.
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2 users found this review helpful

Fennel Apple Salad

Reviewed: Dec. 26, 2012
I had to make this because the ingredient list was so crazy and the reviews so good. I thought it must be one of those recipes that don't seem like they can possibly work but do. It works okay but for me, it is as weird as the ingredient list seems like it would be.
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1 user found this review helpful

Asian Beef Skewers

Reviewed: May 21, 2012
Highly recommend this recipe AND THIS ADDITION: double the marinade and after marinating, boil the marinade until thickend---use as a dipping sauce---OMG, this put this fantastic recipe over the top. Served with rice & steamed broccoli---fantastic meal!
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4 users found this review helpful

Jimmy's Mexican Pizza

Reviewed: Apr. 25, 2012
After reading some of the reviews I pre-baked the tortillas (on a pizza screen until just slightly crispy) and then made the "pizzas" on the same screen (a large pan would work too) and doubled the meat (I used ground turkey). Will do it the same next time. This was loved by the whole family.
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2 users found this review helpful

Cauliflower and Tofu Masala

Reviewed: Feb. 21, 2012
My family likes spicy food however, I tested the first serrano I cut open and decided to use just one (instead of 3). It was the perfect amount of heat---any more and it would have overpowered the rest of the spices. The word that kept coming to mind when eating this was "depth" of flavor. Whole family loved it. Served over jasmine rice. The 4 of us polished it off. Btw, I subbed skim evap. milk for the half & half and didn't feel it needed all 2 cups. Probably only used a cup. Will do the same again.
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5 users found this review helpful

Jamie's Minestrone

Reviewed: Jan. 17, 2012
The reviews are right----follow the recipe as written! This is a great recipe! Flavor is right on. No need to add or decrease anything. Thanks Jamie!
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2 users found this review helpful

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Nov. 4, 2011
This is a nice bread, but for us, nothing exciting. To be fair, I really wanted to add raisins but didn't have any and I think that would've made a huge difference. I increased the cinnamon/sugar amounts almost by 3 and there still just isn't alot of flavor to this bread. Nice texture though.
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3 users found this review helpful

Pumpkin French Toast Bake

Reviewed: Nov. 4, 2011
This is really good. I didn't cube the bread---I should have. It was nice for something different. Not something I'll probably do again.
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4 users found this review helpful

Butternut Squash Pizzas with Rosemary

Reviewed: Nov. 4, 2011
I feel this would be perfect as an appetizer----cut into small rectangles. I didn't love it as a dinner pizza. I did add bacon as some suggested---glad I did, not sure I would've liked it as much without. The flavors of the squash, rosemary, onions, bacon & cheese are all very distinct, in a great way.
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6 users found this review helpful

Braised Pork Ragu

Reviewed: Sep. 26, 2011
Great fall/winter weekend recipe! Very easy to make. I took the advice of the submitter and served it with parmesan risotto----yum! (It's often difficult to be able to make risotto but with the simmering time on this, it was perfect. I simmered much longer, just 'cause I could.)
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3 users found this review helpful

Coconut Tofu Keema

Reviewed: Apr. 7, 2011
Made some of the same revisions as other reviewers---most important one is cutting down the tomato sauce. I used 4 cups and could've used less. (I like the idea of using diced tomatoes instead.) Also, could've had a bit more tofu. Will make this again and continue to play with it.
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4 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 21, 2011
I made a big mistake when making this---I accidentally used half & half instead of buttermilk. We all loved it (and it was amazingly easy) but stick w/ the buttermilk. The texture is wonderful. Will definitely make again. Perfect accompaniment to stew.
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3 users found this review helpful

Irish Lamb Stew

Reviewed: Mar. 21, 2011
After reading through the reviews I used about half the amount of meat, switched Guinness for the wine and made it a day ahead of time. (prep time is WAY off---this is a whole afternoon project) My husband, the beef lover, said he liked this better than beef stew---that's sayin' somethin'! Served w/ Irish Soda bread from this site----excellent meal!
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5 users found this review helpful

Bittersweet Chocolate and Stout Beer Ice Cream

Reviewed: Mar. 21, 2011
The whole family likes this but we all agree that it's super rich---one scoop is all you want. I don't understand why the little "grains" of chocolate...... We all wish it was smoother.
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7 users found this review helpful

Pepper-Honey Cedar Plank Salmon

Reviewed: Mar. 21, 2011
It was funny, after reading all the reviews about not being able to get the glaze to thicken (or it taking a much longer time) I ended up overcooking mine---it was so thick and sticky you couldn't get the spoon out of it! :) (Not the recipes fault!) However, next time I am going to make a rub out of the dry ingred. instead and try that. This was the first time I've done any plank cooking. It imparted alot more smoke flavor than I expected.
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6 users found this review helpful

Chocolate Mousse II

Reviewed: Mar. 8, 2011
Consistency/texture is weird. Soupy when prepared but after a few hours in the refrigerator my husband described it as "marshmallowey" which was a perfect analogy. Nice recipe as there is no added sugar or heavy cream, ingredients are normally on hand, flavor was good, texture was just strange. Would possibly make again in a pinch?
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3 users found this review helpful

Ghirardelli® Classic White Chocolate Creme Brulee

Reviewed: Feb. 15, 2011
Super easy to make. My kids just kept saying, "o my god, o my god."
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13 users found this review helpful

Stuffed Jalapenos with Smoked Gouda and Pineapple

Reviewed: Jan. 2, 2011
Fantastic! I cut the peppers in half lengthwise, roasted for about 20 min. before stuffing then cooked at recommended temp for about 20-25 min. Flavor is amazing---best stuffed jalapenos I've ever made!
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22 users found this review helpful

Classic Aviation Cocktail

Reviewed: Dec. 26, 2010
This is sour/bitter. I couldn't find maraschino liqueur (was told that it is an "old time" thing) so I used maraschino brandy. I did a little research on both the liqueur & brandy and found they are quite similar because both are made using the cherry pits (which is where the bitterness comes from). I would guess the liqueur may be a bit sweeter which may make all the difference in this recipe. If you like a stiff, dry drink you may like this. I like dry but the bitterness.........
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Displaying results 1-20 (of 166) reviews
 
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