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

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Roasted Rosemary Cauliflower

Reviewed: Jul. 1, 2010
This was good. Needs garlic.
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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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Roasted Corn and Basmati Rice Salad

Reviewed: Jun. 5, 2010
This makes a HUGE salad. Way more than 8 servings. I served twenty people and still had tons left-over. I cheated and used the one pound bag of roasted corn from Trader Joe's. Super easy that way and it has great flavor. Probably better than I could do myself. I didn't use the red onion because I was already serving another salad that had it in there. And I did swap out fresh tomato for sundried julienne strips, because when they are out of season, I don't think they are worth the price. I would recommend olive oil over corn oil. I had to double the basil in order to get the flavor to come through. Could probably use a little more spices. Kind of bland for me.
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13 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jun. 4, 2010
great flavor and super easy. make sure to give this plenty of room by putting it on a cookie sheet so it roast and doesn't steam. I get better results at 425 degrees.
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78 users found this review helpful

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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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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7 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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3 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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