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Linguini with Broccoli and Red Peppers

Reviewed: Sep. 2, 2004
I gave 4 stars only because my 5 years old ate it. He is very picky and this is a good way to feed him broccoli and whole wheat noodles. Otherwise, I would give it 3 stars. Main problem: it was bland, it needs some spice in it. Next time I'll add some sausage. Took recommendations of other reviewers and used only half pound of linguini. Another problem is that broccoli and pepper come out really cooked if you cook by this recipe. So, if you like different texures in your food make some adjustments for cooking time. I like to try recipes as they presented by they authors, incorporating just a liitle changes suggested by most reviewers. This time I had veggies cooked, next time I'll make them a little crispy. Overall, this one is OK but not gourmet. Try it if you have little children. They might like it.
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1 user found this review helpful

Linguine with Seafood and Sundried Tomatoes

Reviewed: Aug. 1, 2004
Solid, restraunt quality dish. I used sundried tomatoes in olive oil. They were easy to dice and soft enough to chew. Let olive oil to drain, what's left that still be enough. So, I did not add any olive oil to the sauce and used butter just enough to saute the galic. Keep in mind that if you use less ingredients for the sauce then you should reduce the amount of red pepper flakes, unless you like spicy dishes. Do not omit lemon zest. When making a sauce you may want to reduce clam juice a little prior to adding prawns and scallops. The dish looks very beautiful. Tastes interesting. Overall - restraunt quality.
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7 users found this review helpful

Garden Veggie Pizza Squares

Reviewed: Jul. 1, 2004
I did all by the recipe, to the last letter. 5 stars! The recipe mentions 1 packet of Ranch Style dressing mix in the ingredients, but says to use only half. Pay attention to this. I doubled the recipe, and you will too. Cut all the veggies FINELY. Spread the mixture over COOLED crust, because if not it is going to be soggy. And, of course, spread the mixture an HOUR before serving and then put it in refrigirator, do not leave it "ready to serve" overnight - NO. Use cream cheese warmed to room temperature, will be easier to spread. And yes, it is a little hard to mix it, a little hard to spread it, but when you add sour cream or mayo, then what you get? A soggy crust! Read the recipe, follow it and everybody will ask you to share your cooking secrets - GUARANTEED.
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333 users found this review helpful


Reviewed: Jul. 1, 2004
I did not find this soup worth even 4 stars and here is why: 1)Look how much pepper is used in the recipe (black pepper and cayene). The soup is extremly hot, burning. 2) On top of that, the recipe calls for canned garbanza beans which, no matter how well you wash them, retain the smell and the taste of sulfites. 3) The recipe does not call for salt. My first attempt to make this soup went down the drain, because of the first two reasons mentioned above. Salt did not help. My second attempt was better. I used dry garbanza beans soaked overnight, I cooked them without salt for more then an hour before using, then 30 more minutes with the salt. I used just a little pinch of cayenne pepper and no black pepper at all. Plus I added salt. No vermicelli, because soups with pasta better be eaten right away. Pasta tends to absorb water and become a dough again. So, since the quantity of the souop was too big for my family to eat in one day, I decided not to use pasta. We did not miss it. The soup was allright, might make again, but not by the original recipe - modified version.
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2 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jul. 1, 2004
What defines taste for this recipe? What can you substitute for what? 1. Keep red onion. Do not substitute it. 2. Keep bacon. You can use more bacon then requested, still be fine. 3. Raisins. I like Jumbo White raisins. Please do not use those little brown once. You need sweet-sour taste. So as previous reviewers said: you can use red grapes, halved; you can use craizins. Sweet-n-Sour! 4. Sunflower seeds or roasted almonds - doesn't matter. They both taste good in this salad. Add them before serving, so they retain cranchinnes. 5. And dressing. For dressing you can substitute Real Mayo for Light or for extra Light or for Sour Cream+Mustard+LemonJuice+Salt. Really does not make any difference. You can substitute sugar for Splenda. You can use Red Wine Vinegar. The taste should be sweet-salty and a little sour. What important is the amount. If you use too little - it'll be too dry. If you use to much - it'll be soup. Add the dressing gradually. Remember that after a night in refrigirator it is going to absorb some fluid. Now - if you do substitutions for Mayo, make sure this thing has salt in it, because if not and you use raisins... they will become grapes again :-), and sometime quite huge grapes.
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468 users found this review helpful

Baba Ghanoush

Reviewed: Jul. 1, 2004
I think when you grade a recipe you should follow the recipe all the way through. This allways makes me smile when I see people saying "I substituted this for that and I also fried it instead of baking and then I used different amount of ingredients and it tuned out to be yacky, so do not bother." I like to follow recipes and find out what makes the taste. So here it is: 1. This is very important to have a good tahini. Buy one made from roasted sesame seeds. No mayo can substitute tahini. If you like you can use mayo in addition, but that alternates the taste. 2. Choose big eggplant or 2 medium. One of the comments here was very helpful. 3. Bake it - do not fry. Do not cut and do not peel before baking. The catch here is not only to make it soft. It is important that skin and some eggplant meat burn. The best method to use described by TYEBUG in comments. 4. I did not have to deal with bitterness. Eggplants here in California are not bitter at all. I tried Chinese eggplants for this recipe as well, the regular eggplants are better, they taste different. Chinese eggplants might be a great alternative to bitter once in your area. Do not forget to salt it at the end!
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852 users found this review helpful

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