CRAZY4SUSHI Recipe Reviews (Pg. 11) - Allrecipes.com (18853295)

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Basil and Pesto Hummus

Reviewed: Jun. 3, 2010
This is a basil hummus. This needs quite a bit of liquid added to this in order to get it to blend to the right smoothness. I like the taste of the fresh basil, but this hummus needed some work. I did end up adding a dash of cumin and a good amount of lemon and a tablespoon or so of tahini.
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16 users found this review helpful

Slow Cooked Wildfire Beans

Reviewed: Jun. 1, 2010
I had trouble finding the Wildfire BBQ sauce. When I looked online to see what it was about, I noticed it was on the spicy side so I used 1/2 Sweet Baby Ray's BBQ sauce and 1/2 Spicy Stubbs BBQ sauce. And then added a dash of liquid smoke to it. I don't think it turned out as good as it shouldv'e. Will have to try again if I ever find the real stuff. It was easy to do and had a nice kick to it, in comparison to normal baked beans.
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2 users found this review helpful

Smoked Chile Cole Slaw

Reviewed: May 23, 2010
This is a great recipe. Can easily cut calories by substituting some of the mayo for yogurt. If you swap the honey for molasses it is even better.
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0 users found this review helpful

Cranberry Pumpkin Bread

Reviewed: May 21, 2010
This came out a little too dense and heavy for my liking. The cranberry really mellows the pumpkin flavor, which for me is not a good thing. I love anything pumpkin and this wasn't "pumpkin" enough for me. I didn't bother with the glaze.
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4 users found this review helpful

Roasted Eggplant and Garlic Hummus

Reviewed: May 21, 2010
The eggplant in this helps to make this a very creamy dip. However, it is not really a hummus. It was more like an eggplant dip with some garbanzo. It is pretty bland and tasteless as is. It needs tahini, lemon, cumin and a dash of cayenne pepper. I used 1/2 of a large eggplant and did not include the skin. I was worried about it not blending smooth enough. It was much better after the addition of the other ingredients.
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17 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: May 19, 2010
The technique to these seem to have a lot of work that doesn't seem necessary. I didn't bother with heating the sour cream and soup mixture. And I didn't even bother with the whole sauteeing of the onion. I just stirred everything together with about 3 cups of cooked chicken and added a can of black beans. I only added about 1/4 cup of water. 1 cup seemed way too much for me. I used low-fat or non-fat options on the sour cream, soup and cheese. These are more like a "wet burrito" to me. The flour tortilla makes them more like a burrito. As for the flavor, they were good but nothing out of this world, nor would I probably make them again.
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1 user found this review helpful

Easy Red Pepper Hummus

Reviewed: May 16, 2010
I'm glad I used 1/2 a roasted red pepper. I think the more intense flavor of them is better. And I figured it would also make a smoother hummus. But it was still a little too bland for me. Much better after some cumin, cilantro and cayenne pepper were added. I also chose to use fresh garlic. I went with this recipe because I had a lime to use up, but I was surprised to see that lime flavor didn't really come through.
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6 users found this review helpful

White Bean Dip

Reviewed: May 10, 2010
This was just ok for me. It comes out nice and smooth but it is too bland. I used lime instead of lemon. I added some green onion, smoked paprika and salt. I prefer a hummus. I cut way back on the olive oil (used only about a tablespoon). It really doesn't need that much.
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2 users found this review helpful

Death By Chocolate III

Reviewed: May 9, 2010
This seemed a little thin on the brownies. I think it needs more/thicker brownie layer. More like two boxes of brownies. Or make sure that your trifle bowl is on the smaller side instead of large, like mine. I tried the new cook and serve pudding that is fat free and sugar free, thinking it would have a richer pudding flavor, but I didn't notice it as anything better. I added some dark chocolate syrup to the brownie layer and used real whipped cream instead of Cool Whip. I topped the top layer with a dusting of cocoa powder and toasted sliced almonds. This looks pretty layered in the trifle bowl, but when you go to serve it, it is not so great looking. It looks like a big sloppy brown and white blob.
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2 users found this review helpful

Banana Coconut Loaf

Reviewed: May 7, 2010
I made this for an event that needed some breakfast goodies. I chose not to put the nuts in it because of all the nut allergies that are around. And I didn't have the cherries. My loaf got way to dark before it was done. And it was not easy to get out of the pan. The bottom tore. Flavor was nice and moist. I added 1/4 teaspoon of cocconut extract and 1/4 of vanilla instead of the almond extract.
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Pan-fried Polenta with Corn, Kale and Goat Cheese

Reviewed: May 6, 2010
I used a store bought polenta. And didn't bother with the corn. I also topped with a chunky homemade ragu, since tomatoes are not really that great right now. Love the combination of flavors. Absolutely have to have the goat cheese. That's what makes it.
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5 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: May 2, 2010
I made a serving for twelve so that I could use a 9 x 13 pan. I screwed up and assembled the whole recipe, instead of just stopping at the second chicken layer, coooking and then adding the rest of the cheese and sour cream. I don't think it made a difference. I'm not sure how anyone could spread the sour cream over the whole loose mess, so I just added little plops of it all over. I probably only used about half of it. I also saved time and used rostisserie chicken. The whole thing came out a little to soupy for my liking and the flavor was pretty bland. It was almost like you would want to serve it over rice. Maybe a spicier sauce could help. As far as Mexican casseroles go we like the Taco Lasagna better.
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1 user found this review helpful

Lime Cilantro Rice

Reviewed: May 2, 2010
Make sure to use an aromatic rice like basmati for this. I even found the brown rice version. I added a chicken boullion to the water. Start small with the cilantro and then taste it. I like cilantro alot so 1/2 cup is ok for me.
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0 users found this review helpful

Chipotle Shrimp Tacos

Reviewed: May 1, 2010
Marinated the shrimp in the lime and chipotle. I only used 1/2 the amount of bacon because I used a thick good quality maple bacon. Really good. Really easy. My cilantro isn't really producing that much right now so I was skimpy on it. Definitely needs all the fresh taste that cilantro delivers.
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Crispy Edamame

Reviewed: Apr. 28, 2010
These were good. I put everthing in a bag to toss it together and then spread on a foil lined cookie sheet. Even though they had oil on them the Parm cheese made them stick to the foil pretty bad, so I would spray the cookie sheet with cooking spray. Also stir halfway through the cooking.
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2 users found this review helpful

Roasted Balsamic Cauliflower

Reviewed: Apr. 26, 2010
Good to try, but I prefer it roasted with olive oil and garlic only. Then topping with Parmesan cheese.
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1 user found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Apr. 26, 2010
Used a stone ground mustard and cooked it in the oven at 375. Glad I marinated it overnight, because the flavor is pretty subtle. I thought it was going to be better. Just ok. Probably would not make again.
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1 user found this review helpful

Stove-Top Macaroni and Cheese

Reviewed: Apr. 25, 2010
Wow, this did not go over well at all. I added garlic and mustard powder but it was still really bland. It was really thick. I used evaporated milk, because I saw Alton Brown do it that way. Will have to try his recipe and see how it goes. This was quick and easy, but a bummer it wasn't liked. If you are willing to give it a try, I definitely would go with a sharp cheese.
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Peanut Butter KELLOGG'S® RICE KRISPIES TREATS®

Reviewed: Apr. 20, 2010
Kids loved these. I usually add mini chocolate chips after it has cooled down slightly.
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Irresistible Double Chocolate Muffins

Reviewed: Apr. 19, 2010
I accidentally added a full cup of pumpkin. But it didn't seem to matter. They were nice and moist. This recipe made exactly 36 mini muffins. They were perfect at 15 minutes. I did reduce the flax to 1/2 cup and the cinnamon to only 1 teaspoon. 1 tablespoon would have over-powered these. I used toasted wheat germ because that is what I had and prefer. These had a nice chocolate flavor and considering how healthy they are, I would probably make these again but maybe add a some instant coffee to intensify the chocolate flavor. I also made the chocolate muffins from the Fiber One cereal website. The recipes are amazingly similar. In comparing the two side by side, the Fiber One had better chocolate flavor but not as healthy.
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