CRAZY4SUSHI Recipe Reviews (Pg. 4) - Allrecipes.com (18853295)

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Pesto, Goat Cheese, and Sun-dried Tomatoes Quiche

Reviewed: Dec. 19, 2011
I reduced the pesto by half. The layer of pesto against the crust left my crust soggy. I used egg substitute and fat free half and half without any problems. As for flavor it was just ok for me. My kids didn't like it at all. Glad I cut the pesto in half.
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2 users found this review helpful

Senate Bean Soup

Reviewed: Dec. 17, 2011
I know this is a famous soup, but if this is truly what the Senate Bean soup taste like, I don't get it. With no spices in it, it is really bland. I had to add thyme, rosemary and basil to give this any taste. I also dumped in a can of fire-roasted tomatoes. I put pre-soaked beans and the shank in the slow cooker and let it cook for several hours. Half way through the cooking time I added sauteed onion, carrot, fresh garlic and celery.
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5 users found this review helpful

Pumpkin Spice Bread

Reviewed: Dec. 11, 2011
Surprised by the high rating on this one. Too much clove for me and not enough pumpkin flavor comes through. Needs ginger.
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2 users found this review helpful

Slow Cooker Guisado Verde

Reviewed: Dec. 10, 2011
I didn't bother to brown the meat and just cut it into 1 inch chunks and threw everything in the crock pot. I didn't even bother to chop the tomatillos since they basically fall apart after cooking I didn't have the jalapeno so I dumped in Herdez Salsa Verde. Jalapeno would have been better. Did not add the water since the crock pot generates so much liquid anyway. Infact I scooped out quite a bit of liquid and then added 2 cans of white beans and 1/2 a beer. After 6 hours the chunks just fell apart, no need to shred. I strongly recommend not adding a quart of water. Good flavor, even though I forgot the oregano.
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3 users found this review helpful

Cheddar Beer Triangles

Reviewed: Dec. 10, 2011
I added a whole cup of "diced" cheddar and added about 3/4 cup of beer. Made into to drop style biscuits and cooked at 400 instead of 450. 450 Seemed too high to me. Also added some flavor of dill, garlic and chive. Super easy to make but glad I added the spices or these would have been tasteless. Cutting in some butter might help, since they were dry.
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1 user found this review helpful

Beef Taco Bake

Reviewed: Dec. 8, 2011
This was better than the skillet version. Which is basically the same recipe but done in a skillet. I added taco seasoning to the meat. It would have been too bland without it. The tortillas kind of turn to mush, even though I try to prevent that, by letting them dry out for a few hours. And I used eight of them. I'm glad I didn't add the milk. I think it would be better if it was cooked uncovered. I added green chilis, corn and black beans and then doubled the cheese. Good flavor even though it is not the most attractive dish. I was worried that it was gonna be too soupy. But after sitting for a few minutes it firmed up. I had to move it to a 9 x 13 to hold it all and definitely fed more than 4.
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Beef Taco Skillet

Reviewed: Dec. 7, 2011
If you make this with flour tortillas, it is like eating a big gummy mess, hence the "2" rating. If you use corn tortilla it holds up so much better. If you use tortilla chips it is nice and crunchy and kids will lap it up. Super easy to throw together.
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2 users found this review helpful

German Chocolate Cookies

Reviewed: Dec. 4, 2011
Cooked these in a convection oven. I did not like how they turned out. The cookies didn't spread out and take a cookie shape. They were just ugly blobs, that looked like raw cookie dough. I am assuming that is more the oven than anything. Not a huge fan of convection. As for the flavor itself, I thought the german chocolate is too mild in chocolate flavor and that the cookies tasted like cake mix. On a positive note, they were quick and easy to put together. Luckily these were just for some kids that will eat a piece of cardboard if you tell them it is a cookie. :)
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Cranberry Apple Pie I

Reviewed: Nov. 18, 2011
I used the filling in the recipe to make 12 little individual apple crisps that you bake in 1/2 pint glass jars. I added 1/4 cup of flour instead of the tapioca and also added 1/4 teaspoon salt and 1 teaspooon cinnamon. I'm glad I read the reviews and followed the advice to use only half the amount of cranberries, it would have been way too tart. And there is no need to go through the hassle of trying to chop them. For the topping I added a 1/2 cup of quick oats. I baked at 375 for 30 minutes. It turned out to be a cute, little, rustic dessert. cute,little, rustic dessert.
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Pumpkin Spice Latte

Reviewed: Nov. 16, 2011
If you can remember to stir this while drinking it is an "o.k." latte. But if you don't and you get the sludge that sinks to the bottom, it will ruin it for you.
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Chili Bean Cheese Omelet

Reviewed: Oct. 26, 2011
I like the idea of this omelet, but the chili part needs work. I would rather use my own recipe for chili or even open up canned chili. This chili bean recipe is a little flat for me. I also used a Mexican blend cheese, since I think mozzarella is tasteless. Great idea for meatless Monday.
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1 user found this review helpful

Pumpkin Black Bean Soup

Reviewed: Oct. 22, 2011
Really disappointed in how this one turned out. Way too watery and bland. Absolutely no pumpkin flavor came through, which is what I was wanting. I added chipotle, fresh sage, and toasted cumin to up the flavor. Swapped the sherry vinegar for sherry. And then to thicken it, I stirred in 3/4 masa flour. It thickend into a nice bean soup. In the end I added chicken instead of ham because it seemed to go better. It tasted like a chicken enchilada soup so we crumbled in so tortillas and topped with sour cream. My end product was pretty good, but nothing what I thought the soup was supposed to be.
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Mojo de Ajo

Reviewed: Oct. 22, 2011
This "sauce" is basically an infused olive oil. It has great flavor and smell. (Not so good the next morning when I could still smell it throughout the house.)For a huge time saver, I used a chopped garlic that I purchased in jar, drained and rinsed. I put in only three chipotle because I was worried it was gonna be too spicy. I went back later and added three more to the jar. Great flavor to keep on hand for just about anything that requires olive oil. I used it for sauteed kale and white beans.
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Baked Macaroni and Cheese III

Reviewed: Oct. 19, 2011
I picked this recipe because it looked super quick and easy with minimal ingredients and didn't recquire the need to make a white sauce. The flavor is way too bland. It needs spices; garlic, onion, dry mustard and maybe a pinch of cayenne. I followed the advice of other reviews and used the sauce on only 8 oz of pasta shells.Which was good, since 16 oz would have made it too dry. I did not layer the ingredients. I stirred them all together and poured into a 8x8 pan. I used fat free sour cream and 2 % sharp cheddar. Instead of butter I drizzled with roasted garlic olive oil. I went ahead and added the whole 5 oz can of evaporated milk. Couldn't see throwing away that last ounce of milk. Has potential but as, flavorless.
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5 users found this review helpful

Linguine Pasta with Shrimp and Tomatoes

Reviewed: Oct. 16, 2011
I must have let my sauce cook down too much. I only used half the amount of suggested pasta and it still wasn't saucy enough. I added red pepper flakes and fresh parsley. I didn't have cajun seasoning, so I used Creole, which I think is pretty much the same thing. Quick and simple to throw together but nothing over-the-top.
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4 users found this review helpful

Candy Coated Pecans

Reviewed: Oct. 3, 2011
I wanted to use these in a salad and was wanting more of a glazed pecan. These came out pretty ugly. The taste was ok. The egg white makes them very light and crisp. I stirred every ten minutes and it took about 1/2 hour.
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Enchilada Casserole III

Reviewed: Sep. 20, 2011
Not sure about the whole enchilada sauce prep. Seemed pointless to me and I didn't think it would affect the flavor too much so I made the sauce my normal way. A little too much beans for me. And too little cheese. I swapped out the beef for left-over cooked chicken making this pretty easy to throw together. 375 is too hot to cook this casserole at. The middle was cold while the edges and bottom were getting burnt.
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Chunky Pear Butter with a Lemon Twist

Reviewed: Sep. 19, 2011
No idea why this is called "Chunky" when you puree the pears and there isn't a chunk to be found. Flavor is good but the lemon flavor doesn't come through, and I doubled the amount of limoncello. I cooked the pears with the skin on the pureed the whole pot with a hand blender. Worked really slick that way. I opted out of the almond extract and added vanilla extract and a vanilla bean to the mixture. But, I did not add the extract or limoncello until it was good and thick because I felt it would be pointless and lost in evaporation. It was taking forever for it to thicken, so I moved it to a shallow saute pan for more surface area. It still took well over two hours.
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Pizza Dough III

Reviewed: Sep. 14, 2011
This recipe has so many problems for me. I can't understand the high rating. The dough turned out way too sticky. I had to add another 3/4 cup of flour. 350 is too low to cook a pizza. And it took about 2 hours for this dough to double in bulk. As for the flavor, not at all impressed.
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Double Crust Bean Pie

Reviewed: Sep. 13, 2011
This was just ok for us. It was super easy to do and throw together but it tasted the same as a mexican casserole without the tortillas. I increased the beans (used pinto) to two cans and was glad I did, or it would have been a flimsy filling. Increased the cheese to two cups and salsa to one cup. Still came out pretty dry. Swapped the green peppers for corn and added diced green chilis.
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2 users found this review helpful

Displaying results 61-80 (of 663) reviews
 
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