XZIGALIA Recipe Reviews (Pg. 1) - Allrecipes.com (18808833)

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Chef John's Pumpkin Pancakes

Reviewed: Mar. 23, 2013
These were nice. We used spelt flour, butter-flavoured rice bran oil and chai syrup. Didn't bother with the zest. Our pancakes were very moist and a little heavy. I expected them to be fluffier. Lemon and brown sugar spread over went with the pumpkin well.
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4 users found this review helpful

Lemon Posset

Reviewed: Oct. 7, 2012
This was lovely. I boiled mine for three minutes until it began to thicken on the sides of the pan but given that there is no flour it sets into a thick creme rather than a custard, even after leaving it overnight. The recipe gets four stars for specifying number of lemons rather than spoons or mls of lemon juice, because the size of people's lemons can differ. This may be the reason why people were complaining the recipe is too tart or sweet. To overcome this simply taste the mixture as you add lemon juice and adjust accordingly. I added vanilla to mine- you could add a vanilla bean at the beginning, I didn't as it was the first time trying the recipe. Some people suggested using lemon zest- I do not like the "marmalade effect" so I put two strips of peel in at the beginning so I could extract the lemon oils and then easily fish the peel out when I added the juice. I will try this again with different flavours such as lime or orange with a spoonful of cocoa (chocolate-orange creme). It would also lend itself well to floral notes, such as a hint of rosewater or for something really unique, pandan extract which I have used successfully with lemon yoghurt. Maybe orange blossom water or limoncello would be nice too.
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14 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Mar. 13, 2012
My hubby made this for us, adding sesame oil, corn and 5-spice. He wasn't thrilled with it but I love it and will be saving this to force him to make it again. It's very light, but definitely comfort food.
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7 users found this review helpful

Spicy Pumpkin Pie II

Reviewed: Mar. 13, 2012
I think with the cream and milk it was lighter than the normal condensed milk version and it was much superior to the evaporated milk versions I have tried, where the evaporated milk is easily identified with the pumpkin and spices. My pie was very bland but I am certain this had something to do with the lacklustre canned pumpkin I used. I will try it again and use fresh pumpkin next time. I will also use all brown sugar to bring out the spices. I found it was (too?) sweet, but needed more spice to give it that pumpkin pie warmth we expect from a pie.
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5 users found this review helpful

Beer Pancakes

Reviewed: Dec. 19, 2011
The appeal of this recipe is its versatility- instead of using milk, you can use any fizzy you have on hand, and change the flavour with what you use. Because milk is low calorie and nutritious, I warn against subbing in pop regularly. I only use this recipe if I'm out of milk or have beer to use up. I have tried this recipe with a natural ginger beer and added ginger and cinnamon. I have also used lager and added a spoonful of molasses, a spoonful of muscovado, and half a cup of demerara sugar. The spices were a dash of cardamom, a dash of cloves and lots of cassia (American cinnamon). The pancakes were rich and malty. They didn't need syrup. The edges go lovely and crispy, almost caramelised.
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3 users found this review helpful

Sweet Potato Pie IX

Reviewed: Nov. 26, 2011
I made three pies and a custard by doubling the recipe and cooking the forth in a glass dish for my gluten free friends. My boss said it was the most delicious pie he had ever eaten and my friend said she'd kill me if I didn't give her the recipe. My rating is a four star because of the evaporated milk. I could taste it with/over the sweet potatoes. It added a rich/caramelly touch which I thought was really nice but detracted from the sweet potatoes. I would have given it three stars, as a good recipe, but the rave reviews pushed it up. For alterations, I did half white, half brown sugar and topped one with marshmallow. I also used my own spice blend and upped the spices, as milk products mute the flavour of pumpkin pie spice. I also used orange sweet potatoes, but I'm keen to try it with purple, as I have had good success with purple candied yams.
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4 users found this review helpful

Secret Burger Sauce

Reviewed: Aug. 6, 2011
I made this just expecting it to taste like mixed sauces, but it's better than the sum of it's parts! It made an absolutely fantastic flavour and went fantastically on our vegan teff-burgers.
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2 users found this review helpful

Pumpkin Bread

Reviewed: Dec. 19, 2010
My workmates raved about this loaf. I found the pumpkin flavour weak but perhaps that is the fresh pumpkin I used. I added hints of cardamom, cloves and coriander and walnuts which really worked. The loaf was perfect and moist.
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5 users found this review helpful

Epicurean Deviled Eggs

Reviewed: Sep. 18, 2010
These had a nice flavour but were too weak. We changed the recipe to half mayonnaise but my husband says the traditional style are better.
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9 users found this review helpful

Slow-Simmered Chicken Rice Soup

Reviewed: Aug. 7, 2010
This was bland, but a good base recipe. Tastier the next day. My rice turned to mush but I did slow cook it for ages.
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6 users found this review helpful

Pumpkin Pie V

Reviewed: Jun. 5, 2010
A good simple recipe. We prefer the sweeter and creamier version made with condensed milk but this was tasty. We seriously upped the spices, made a double mixture and baked it in a deep dish pie shell for 15 minutes on 200 degrees C and 150 for about an hour and it set like a dream. I had good feedback from workmates, one said she really liked it because it wasn't too sweet. I used a fresh Buttercup pumpkin.
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11 users found this review helpful

Meatloaf...a Little Southwest Style

Reviewed: Apr. 14, 2010
this was okay, we used a capsicum salsa and it didn't really go, would make it again without tweaking and see how it turned out. Mine was lovely and moist.
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12 users found this review helpful

Eggplant con Queso

Reviewed: Feb. 19, 2010
This was good. I added oregano.
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4 users found this review helpful

Amazing Banana Sorbet

Reviewed: Jun. 19, 2009
This was tasty, just tastes like yummy sweet banana . Nice for the kids but might need jazzing up for adults. I would be tempted to add coconut milk or maple syrup for a more complex flavour. On a technical note, leave your banana mashing til last to minimise blackening and add yellow food colouring.
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7 users found this review helpful

Tarragon Beef Stew with Vermouth

Reviewed: Apr. 17, 2009
We used half a cup of whiskey instead of the vermouth and hoo boy! Smelled knockout and tasted fab, once the alcohol had boiled off. We added in a little powdered vegie stock for flavour, and swapped all the sugar for honey. As out whiskey wasn't sweet we ended up adding another big spoonful of honey in. Also we omitted all the extra water and added in barley to make this stew extra thick and hearty. Worked really well and I'm itching to try it with the vermouth!
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6 users found this review helpful

Quinoa Porridge

Reviewed: Mar. 9, 2009
I followed the instructions as directed, but used red quinoa, raw milk and raw honey instead of the plain quinoa, almond milk and brown sugar. Becuae I used a darker quinoa it was difficult to tell when it was toasted. To me it tasted slightly burnt but having never had quinoa before I don't know if that was its natural taste. My main problem is it would not break down and thicken. I cooked it for an hour, the milk boiled right down and the grains became tender but the texture was still seeds floating in milk. After an hour I tried getting creative, boiling it again, microwaving it, squashing it with a spoon and yelling at it. After an hour and a half I gave up and ate as is. It was very tasty but never got to the consistency of porridge.
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7 users found this review helpful

Zippy Potato Soup

Reviewed: Feb. 23, 2009
Not bad. We added garlic and substituted a teaspoon of Dijon mustard for the mustard powder. Be aware that if your potatoes are small you may want to use less water. Ours turned out very thin and weak because of this. It still tasted yummy though.
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4 users found this review helpful

Mexican Lasagna II

Reviewed: Feb. 18, 2009
I only had one tin of refried beans and tried to balance it out with a tin of chopped tomatoes. The tomatoes added a lovely flavour but if you're going to do this I recommend halving the taco seasoning mix or it will be far too salty without both tins of beans. Altogether a nice simple recipe, nothing special.
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2 users found this review helpful

The Red Dwarf Sandwich

Reviewed: Feb. 13, 2009
Like a road accident of flavours. We used a chili sauce that was rich and had a hint of garlic. We also used three slices of bread and lightly toasted them all. We were apprehensive but both agreed it was surprisingly toothsome. The sandwich was more than the sum of its parts.
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8 users found this review helpful

Roasted Red Pepper and Crab Soup

Reviewed: Feb. 13, 2009
We used a fish and vegetable stock, it made it a stronger seafood flavour. The bell pepper was really delicious. The soup was thinner than I expected, but still flavourful. However next time I will use less cream. We also used real garlic. It was very tasty, and I'm not even a seafood fan.
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3 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
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