ShrimpGhost Recipe Reviews (Pg. 1) - Allrecipes.com (18801921)

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Peppy's Pita Bread

Reviewed: Jun. 15, 2006
Followed recipe exactly, except I didn't have a paper bag. I used a large zip-top plastic bag and it was fine. They all turned out perfect, thanks!! Still good the second day :)
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1 user found this review helpful

Potato Curry

Reviewed: Jun. 6, 2006
Dead on for the cooking time. Ended up mild (but that was no surprise, since that’s what it is supposed to be!) so it wasn’t my favorite, next time I will probably add more peas and double the spices- and probably add some either ground or rough cut onions when the potatoes go in. Overall really nice texture. I would serve this with Naan and not Rice, however, the potatoes and rice made too much of a similar texture and I didn’t like it at all. Also be aware that it will thicken a bit as it sets out- so make it a little thinner than you would like- just add more water as you need. Really simple base recipe you could take a lot of places! I think this is especially a good recipe if you are trying to get someone into the world of curries. A good ‘beginner’ dish, if you will, because of the mildness. Thanks for the recipe!
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35 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Jun. 4, 2006
Simple recipe i use a lot now. Easy to prepare rice/lentils seperatly in a rice cooker. I always use more onions as well. Fun to play with spices in this dish!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 4, 2006
This is the recipe i use now for my choco. chip cookies! I do refridgerate the dough, or just make normal size cookies.. I also use a mix of chocolate chunks, mini chocolate chips, and regular milk chocolate chips. I have it all in one big bag and just take 2 cups at a time out of it. They ARE better the second day, or overnight... but they get old and horrible really fast after that. I dont making them to 'have around' (not very safe anyways, is it? :P ) But i make them when i have gatherings or an event. Or when i just know they will all be eaten very fast. Cooks in 12 minutes in my oven.
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0 users found this review helpful

Absolute Mexican Cornbread

Reviewed: Jun. 4, 2006
I cut the sugar in half, but not the butter. What a mistake. It was like an oily cake. I couldnt get over the oily/spongey texture enough to taste any of the flavours- just ended up throwing it all away. I dont wanna give this any more than 3 stars because really those little modifications make a huge difference. I didnt like the texture for cornbread anyways.
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0 users found this review helpful

Clone of a Cinnabon

Reviewed: Jun. 4, 2006
Taste was great, but i could NOT get these to bake correctly... i put them in for over an HOUR and the centers never baked.... the tops and corners were great.. but the centers were gooey and doughy. I think if i ever do this again i would put them on a flat baking sheet and leave space between each, or put them in muffin cups. BUT i would use this recipe
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1 user found this review helpful

Mexican Corn

Reviewed: Jun. 4, 2006
Maybe i just didnt do this recipe right, but i couldnt get everything to mix! Ended up with pools of butter or cream cheeese and corn dotted around in it. The taste was okay but not very interesting, really oily too.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 4, 2006
These are terrible muffins. the texture was average, but what really got me was the flavor. They tasted bland, floury and sad. Really unappetizing. I regret making a double batch, because of the ingredients i wasted. Changes Made: No topping (used large grain sugar, little extra milk, added cinnamon and nutmeg to the batter, and used mixed berries. Im really stumped how this has so many great reviews. Maybe i did something wrong- but i tried to follow to the T.
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5 users found this review helpful

No Fail Pie Crust I

Reviewed: Jun. 2, 2005
My grandmothers recipe for the perfect pie crust too- Honestly folks, you need to give this simple and beautiful recipe a try! Best pie crust ive ever used or eaten, and it keeps so well in the fridge.
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42 users found this review helpful

Chewy Sugar Cookies

Reviewed: May 9, 2005
I made a batch of these with Butter Flavored shortning, and they turned out really pretty good. i cooked mine for 12 minutes, and made half the batch snickerdoodles and half sugar cookies. They will be a present for my mom when she gets in town. I am not the biggest fan of sugar cookies, but i thought these were pretty good. My mom will probably say they are fantastic, they seem like ones that she will just love. Just a bit crispy on all the edges and a good amount of chewyness on the inside. They seem a little bit plain in flavor, but maybe thats just how sugar cookies are (i just havent had one in so long!). I think next time i would put in a pinch more salt, and roll them around in demerara sugar, instead of regular white sugar. Much more fancy presentation i think- but they wont 'sparkle' like white sugar will. --- I cant eat more than half of one of these without feeling a little bit sick from all the plain sugary taste... like i said, maybe sugar cookies just arent my thing.. who knows.
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0 users found this review helpful

Chinese Style Sesame Sauce

Reviewed: May 5, 2005
ended up totally deviating from the base recipe, but it was a very helpful start! Honestly, i had about 30 different ingrediants and spices lined up and ended up doing a pinch here and there of everything, tasting it every 5 seconds. To complex to re-write, but next time I attempt this sauce, i will take note of what i change, and will post it. Thanks for the great base recipe!
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1 user found this review helpful

Butter Cream Frosting II

Reviewed: May 5, 2005
I was really excited to try this frosting, and made a full batch of it- But i was afraid of having the 'shortning' taste that many commented on. I went to the store and got butter flavored shortning, and had the whole thing in my kitchenaid for maybe 15 minutes? It was certainly creamy and a wonderful consistancy- but you could really feel the confectioner's sugar in the texture of it. Otherwise, i really like this frosting, but i dont know how to get rid of the powdery gritty texture... Add more milk? Id really like to get this recipe to work! Did anyone else have this issue?
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Sauceless Garden Lasagna

Reviewed: May 5, 2005
Thank you SO much Emily B for this recipe! In general, a wonderful vegetarian dish, to use up and veggies youve got laying around, or from the garden! I however, did have pasta sauce- I used Classico's Tomato and Basil. I substituted this for the tomatoes, and just made a thin coating of it on top of the noodles, or whenever called for. Other things i changed, just because it was what i had or needed to use up: Frozen spinach instead of fresh (about half a bag), yellow onion instead of red, 1 whole cup (at least) mozzarella inside the dish itself, and more for topping, 1 whole cup feta, dried basil and dried oregano, spoonful of minced garlic, a fat pinch of fresh thyme, 2 shallots, just one big glug of balsamic (im not a huge fan) and three glugs of olive oil. Also, this fit in a 13x9 pan all the way up to the rim, and i had to end up cooking mine probably for 50 minutes. The result is fresh, zesty, and generally attractive. I probably wont use the Thyme next time- thought it came out too overpowering, and i might add more feta to it, just because i love feta. A nice medely, even with the sauce instead of tomatoes- I might try it sauce-less next time, just to see how it turnes out. Good way to get your veggies in, and use them up before they go bad. Absolutley excellent, easy, versitile, healthy, vegetarian, main dish!
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16 users found this review helpful

Hummus III

Reviewed: Apr. 18, 2005
I would have to say that this recipe comes really close. However- i did have to make a few alterations. As many others have said, this comes out very thick- so i thinned it down with quite a bit of the reserved liquid from the canned beans. Although i wont rate the recipe down for that- because Hummus really can be a thick dip to almost a sauce... Im hesatating between a 3 and a 4 stars, because the Tahini flavor in this was SO overpowering... I didnt have enough ingrediants to fix the ratios, but i will probably cut down the Tahini by half.. Its a necessary ingrediant obviously, but this much almost felt like it was burning my mouth. (anyone else get that with sesame things? like sesame oil?) Otherwise, good consistancy, and pretty much the right amounts of flavors... I didnt add the salt, and i also added maybe a teaspoon of baking soda. (It will break down some nutriants from the garbanzo beans, but i think really helps smooth out the dip) and a teaspoon or more of Cumin seed.
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1 user found this review helpful

Traditional White Bread

Reviewed: Mar. 18, 2005
HA! After trying countless white bread recipes, I think your bread is so far, my favorite off of Allrecipes.com. I did use butter instead of the lard. It was fluffy and fragrant (the buttery smell was heavenly) and soft. It got a little weird after a week or so in a plastic ziplock bag, so i think since i dont eat THAT much bread, ill just make one loaf at a time. Great recipe. thank you :)
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1 user found this review helpful

Grandma VanDoren's White Bread

Reviewed: Feb. 28, 2005
Maybe i made this bread wrong, but i thought i followed the instructions to the dot- My bread absolutley refused to rise, and i could barely knead in half of the last cup of flour to the dough. Very stiff, and tried to let it rise over 4 hours, and it barely puffed up. Ended up with an okay bread, but they were rather dense and small loaves. Ive got to find the trick to making my breads rise better.
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1 user found this review helpful

Frosting Made Easy

Reviewed: Oct. 4, 2004
Needed some frosting in a pinch, and this worked out great. It was pretty basic, but i suppose it's supposed to be. I flavoured mine with vanilla. The flavor of the frosting was pretty decent, a little lacking in complexity (all my mouth was thinking was 'Sugar and butter') Aslo, i would strongly recommend adding the hot milk, very little by little. I accidentally put too much in at once and it melted all of my butter and shortning, and i was left with a runny liquid. I tried to put it in an ice bath, but it never thickened up the way i was hoping it would. Ended up using it still drippy Will probably try this recipe again when i have the need- I like how simple it is to make. Good recipe to know, incase you ever have a frosting emergency.
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18 users found this review helpful

Stuffed Shells III

Reviewed: Jun. 27, 2004
Awesome Recipe. First one ive made off of this website, and it was for my boyfriends birthday dinner (he picked it out). I cook quite a bit but never really anything special. I was so suprised at how easy this recipe was, it was really fun to make, just stir up the ingrediants, put it all together and let it bake for an hour. The only things i changed in this recipe was using fresh mozzerela cheese, instead of shreaded, and i replaced all of the parmasean cheese with more fresh mozzerela, and then i doubled the amount of sauce to put over the top and added tomatoe bits in there. Last modification was adding minced garlic into the shell stuffing. Turned out fabulous in my oppinion, and everyone at home thought it was great. I love this site!
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