CRAZY4SUSHI Recipe Reviews (Pg. 10) - Allrecipes.com (18853295)

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Spinach and Feta Turkey Burgers

Reviewed: Sep. 27, 2010
I'm not a burger person, but I do love feta. I only used half the amount of spinach. 10 oz. seemed liked too much. I added some oregano, onion flakes and basil. I really liked this but the rest of the family who are beef burger eaters didn't think so much of it. The feta comes through very mild. I definitely recommend adding some greek spices. Kale works as a substitute but fat free feta is tasteless.
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1 user found this review helpful

Grilled Cilantro Salmon

Reviewed: Sep. 20, 2010
This was way to sweet for us. I cut the sauce/marinade in half and was so glad I did not waste two cups of honey on this. The cilantro flavor doesn't come through at all. I cooked in a foil packet in the oven at 425 for 20 minutes. Perfectly done, but too sweet.
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6 users found this review helpful

Bean Soup With Kale

Reviewed: Sep. 19, 2010
A good, healthy soup that is pretty filling. Reminds me of a minestrone. I doubled the kale and used canned diced tomatoes. I added some red pepper flakes to give it a little kick.
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: Sep. 16, 2010
I over-cooked a huge batch of pinto beans, so I came to this website to find a recipe for refried beans. I added all the ingredients after the beans were cooked and it still came out pretty tasty and creamy. I used dried onion flakes instead of fresh because everything was basically already cooked and my kids don't like the taste of raw onion. Super easy.
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1 user found this review helpful

Ragu® No Boiling Lasagna

Reviewed: Sep. 12, 2010
I used all the sauce and added a pound ground turkey. I used low fat mozzarella, 1 low fat and one fat free ricotta. Mine came out way too dry and lacked any sort of "ooey-gooey that makes a lasagna so good. It was probably more the fault of the lower fat ingredients than the recipe itself. The technique and time worked perfectly. It needs more seasoning. I even stirred Italian seasoning, and garlic into the ricotta mixture but it was still bland.
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0 users found this review helpful

Shrimp and Sugar Snap Peas

Reviewed: Sep. 6, 2010
This was easy to do, and had a nice fresh taste, but way too bland. I used red pepper flakes instead of the oil. It was better after I topped it with some feta. I also used mini bow tie pasta, because that is what I had.
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9 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Aug. 9, 2010
We liked this, but I think it needs to marinate longer. Without the reduced sauce on it. It didn't have a whole lot of flavor. Served it with some sauteed snow peas. Yum.
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1 user found this review helpful

Braised Pork Ragu

Reviewed: Aug. 8, 2010
This took hours and hours for the sauce to reduce and thicken to be considered a ragu. Even after that it still lacked body. I added some tomato paste which helped a little, but on the whole I wasn't too impressed with this one.
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7 users found this review helpful

Southwestern Lentil Salad

Reviewed: Aug. 6, 2010
This is a nice change from the black bean salad I usually do. In fact, I didn't even bother with the black beans. And I used a red pepper instead of green. I added a little chipotle pepper powder to give it a little kick. And as others have said, 1 cup of oil is way too much. This makes way more than 8 servings.
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3 users found this review helpful

Chocolate Oatmeal Drop Cookies

Reviewed: Aug. 3, 2010
I picked this recipe because wanted to get rid of a German Chocolate Cake Mix that I bought instead of regular chocolate cake mix. I followed the recipe but added 1/2 cup of chocolate chips and 1/2 cup of dried cranberries. These weren't chocolate enough for us. Super easy to do. If you stick with the shortening instead of all butter, the cookie will not spread out that much. Infact, after the first batch I had to smash them flat with the back of a measuring cup, because they stayed too round.
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3 users found this review helpful

Greek Garbanzo Bean Salad

Reviewed: Jul. 31, 2010
This serves way more than 8 people! I took to a party of 30 people and still had left-over. I used about a 1/2 cup of chopped kalamata olives. Feta needs to be increased. I used a fat free Caesar dressing, because that is what I had. I soaked the red onion in ice water for about 1/2 hour to help mellow it. And I didn't bother with the garlic salt. Definitely add oregano and definitely make this up ahead of time to let the flavors develop.
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1 user found this review helpful

Frijoles a la Charra

Reviewed: Jul. 3, 2010
Soaked the beans overnight. Still took well over six hours for the beans. After four hours I turned the heat up to high. I used 1/2 water, 1/2 chicken broth for more flavor, but these were still a little bland. I used a fresh jalapeno instead of the can. I noticed in the reviews that alot of people only used 1/2 a beer. So that is what I did. I used 1/2 a Corona. These were a little to soupy so I mashed quite a bit of it to thicken it up. In comparing these to the Kiki Borracho Beans(Drunken Beans, this recipe was better. I think the addition of bacon helped.
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3 users found this review helpful

Roasted Rosemary Cauliflower

Reviewed: Jul. 1, 2010
This was good. Needs garlic.
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0 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 27, 2010
I have to start off saying that I don't believe an expensive cut of pork tenderloin should be cooked in a slow cooker. But, my freezer broke and defrosted a ton of meat so I had to get cookin' even though it was over 100 degress. Ugh. So, I tried because it was a fast slow cooker recipe. I was hoping to not heat up the kitchen even more than it already was. It was very bland and came out an ugly gray-purple color. I detected no wine or onion flavor. I pulled it out after 3 hours because it was done but still came out dry. Everyone had to eat it with BBQ sauce to give it some flavor.
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1 user found this review helpful

The Most Incredible Garlic Bread

Reviewed: Jun. 27, 2010
1 cup of olive oil for one loaf of bread! Yikes! No wonder people had problems with trying to blend it with the cream cheese. I used about a 1/4 cup of olive oil and stirred it into room temp cream cheese. This recipe seems more tedious than it needs to be. I didn't bother with the heating of the garlic and it would be much easier to slather the cream cheese on a loaf that is sliced in half horizontally rather than each individual slice. I actually used the cream cheese mixture on a thin crust pizza shell, so that I could slice it into wedges and serve as an appetizer. Definitely needs more garlic in order to be a garlic bread.
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1 user found this review helpful

Tortellini Pesto Salad

Reviewed: Jun. 25, 2010
If you are looking for bold pesto flavor in your salad, this may not be the recipe for you. The milk in the dressing really helps tame the bold basil flavor. I used the dressing in a tortellini salad with ingredients I had on hand. I used artichokes, roasted red pepper, kalamata, and sun-dried tomato. I like the addition of the spinach leaves so I threw them in. Makes for a pretty salad. I like the dressing, it was good because it was more on the mild side and more suitable for a wide range of taste buds.
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7 users found this review helpful

Wasabi Mayonnaise Sauce

Reviewed: Jun. 23, 2010
I prefer to thin this with milk instead of water. And I add a about 1/2 teaspoon of soy sauce. Wasabi powder varies with brand and age. Go light at first then add more if it needs it. Really good on grilled tuna burgers.
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1 user found this review helpful

Wasabi Almonds

Reviewed: Jun. 21, 2010
Made these twice now. The first time I thought the flavor was seriously lacking of wasabi. I figured it was maybe that my wasabi powder was old. The next time was with new wasabi, and still the same problem. I think the problem is, that baking mellows the wasabi too much. I do like how they come out nice and crisp and salty but bummed there is no wasabi flavor.
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10 users found this review helpful

S'more Brownies

Reviewed: Jun. 13, 2010
I made these using a box mix and followed the recipe for cake like brownies. I chose "cake like" brownies so that these wouldn't be a gooey mess and would have a little more substance to them. These looked fun and impressive, but what a nightmare to cut up. The topping wants to seperate from the brownie layer. A warm knife only made it worse. I chilled them for awhile which, seemed to improve the task. I like how there is a layer of graham cracker on the bottom also. That is why I chose this recipe over the other s'more brownie recipe. I guess I'm not a s'more fan because these just seemed like a sticky sweet mess to me. Just like smores. Brownie flavor didn't really come through. I used dark chocolate chips instead of the chunks. Took these to a bbq, but left before they were served so I never got any feedback.
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Banana Cheesecake with Caramel Sauce

Reviewed: Jun. 6, 2010
The only thing good about this cheesecake is that it was slick to cook it in a 9x13. I couldn't get over the consistency. Ugh. I increased the banana to 3/4 cup and it was too much banana for us. I added 2 tsp lemon juice to try and give more cheesecake tang. Everyone who ate it rated it a "two" and I think they were just being nice.
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Displaying results 181-200 (of 665) reviews
 
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