Anichka Recipe Reviews (Pg. 1) - Allrecipes.com (1890966)

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Lamb Tagine

Reviewed: Sep. 28, 2011
This was so good. I do not like lamb, but my husband does, so I made it for him. I loved it. Could not even really tell I was eating lamb with all the spice! I did double all the spices because we like spice. Ended up adding a little more cornstarch than called for because it still wasn't thick with the recommended amount. Recommend getting leg of lamb for this. We got some shoulder stew meat but could barely get anything off the bones to cook.
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3 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jan. 29, 2011
My husband made this as my birthday cake and it was out of this world delicious. He followed a few of the reviews and replaced the water with liqueur (we used a raspberry one since we knew we wanted raspberry syrup too). He used 3 whole eggs and 3 egg whites as per one review. To make the topping, we used frozen raspberries, defrosted, and simply blended them along with enough liqueur to make them fluid. Served on plates drizzled with the raspberry topping and whipped cream. Yum!
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21 users found this review helpful
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Vegetarian Cabbage Rolls

Reviewed: Jan. 1, 2009
Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling. For the sauce, I used the one from the Turkey Cabbage Rolls listed on allrecipes.com. It was okay, but it would have been better without brown sugar, as it was on the sweet side. All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!
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9 users found this review helpful
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Bloody Mary Deluxe

Reviewed: Jan. 1, 2009
Absolutely perfect. A bloody mary isn't complete for me without the horseradish. I combined this recipe with the Wild River Bloody Mary recipe on this site. I made the Wild River mix the night before, then prepared with the rest of the ingredients as written in this recipe in the morning. Delish!
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4 users found this review helpful

Beet Salad with Goat Cheese

Reviewed: May 9, 2008
Fairly good, but too much work for something that is only "fairly good". If I make this a next time, I will definitely buy cooked beets, and maybe add some onion as others have suggested. I had high hopes because I love all the ingredients but in the end, it just didn't come together to be a 5-star recipe for me.
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1 user found this review helpful

No Name Orange Roughy

Reviewed: Aug. 7, 2007
I am the rare person who didn't like this recipe... I was skeptical about it to begin with because I had a feeling the flavors would overpower the fish, which is a very delicate tasting one. All of the flavors did turn out, for me, to be too strong. If you don't enjoy the flavor of orange roughy on its own, I would suggest making this and serving it on alongside some nice hot buttered angel hair or other thin pasta. Otherwise, try one of the orange/lemon juice based orange roughy recipes on the site.
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2 users found this review helpful

Baked Sweet Potatoes

Reviewed: Aug. 6, 2007
Excellent, easy, and flavorful side dish.
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1 user found this review helpful

Quinoa and Black Beans

Reviewed: Aug. 6, 2007
Outstanding. This is one of my new favorite dishes. As others have mentioned, it's easy enough to modify (I like to add red peppers) and build on, but you won't go wrong with this one. Thanks for a great recipe!
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2 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jun. 20, 2007
This has the potential to be an outstanding dish. I don't normally like tabbouleh that much, but now I've discovered it's just because I don't care for bulgur that much! This was the first time I made quinoa, and it seems really easy to overcook. Be careful with the instruction for 15 minutes and watch it when it gets close to 10. I think mine turned out a bit on the mushy side because I cooked it for the full 15 (along with rinsing and soaking for 4 hours before cooking). Other than that, I halved the amount of oil and that seemed to work well. Added some chopped fresh mint in with the parsley - somehow, it just wouldn't be tabbouleh to me without SOME mint in there. I too seeded both tomatoes and cukes. I liked the addition of carrots. Will definitely try again with some of the cumin and feta variations mentioned in other reviews. Thanks!
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11 users found this review helpful
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Wisconsin Cheese Soup II

Reviewed: Feb. 27, 2007
I really wanted to like this recipe. I was searching for a cheese and broccoli soup that didn't rely on processed cheese - my mistake! Processed cheese works much better for a creamy soup like this. That said, the vegetables were wonderfully tender yet crisp, and it's an easy soup to make.
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1 user found this review helpful

Dark Chocolate Cake II

Reviewed: Feb. 9, 2007
Wonderful! Everyone raved about it at the office (and one co-worker even admitted to sneaking a piece to take home for his wife). I followed the suggestions of the previous reviewer and used buttermilk in place of milk, omitted the vinegar, and used cake flour. I used Green & Black's cocoa (1 cup in place of 0.75), and I decided to add an extra 2 Tbsp sugar as well. I topped with cream cheese frosting (NOT chocolate, just regular, white cream cheese frosting). It was a big hit.
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2 users found this review helpful

Corn Chowder II

Reviewed: Oct. 8, 2006
This recipe gets high marks for simplicity's sake (it was so easy to put together), but I didn't care for it that much. In the end, it tasted like glorified creamed corn to me. I have tried other corn chowder recipes on this site which are better.
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2 users found this review helpful

Ukrainian Red Borscht Soup

Reviewed: Aug. 26, 2006
I did like this borscht a lot and found it to be very authentic, but it was a little too sweet for me with the amount of sugar called for... I should have paid more attention to the "to taste" part and added it 1/4 tsp. at a time. I also (as a few other reviewers have mentioned) served it with dill instead of parsley. The Borscht I recipe on this site is also very good, but this one seems more true to the ones I have had in Russia or Ukraine.
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55 users found this review helpful
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Garlic, Spinach, and Chickpea Soup

Reviewed: Dec. 27, 2005
I thought this soup was only so-so. Even though I didn't add any salt to the soup, it tasted quite salty. I too used reduced fat milk in place of the heavy cream. It really wasn't very thick, at least with the milk instead of cream. I will probably not make this again.
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4 users found this review helpful

Strawberry Bread

Reviewed: Dec. 26, 2005
The bread was good, but everyone said it needed more strawberries. Since we used greenhouse strawberries, the flavor was not very strong, so I would probably add another cup unless I was able to use really yummy strawberries. Definite hit, regardless - kids and adults had seconds and thirds.
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1 user found this review helpful

Rita's Eggs Strata

Reviewed: Dec. 26, 2005
Made this for Christmas morning. Easy prep, and it was delicious. Everyone enjoyed it, even my picky brother. Next time, I may try to throw some spinach or other vegetables in for variety.
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3 users found this review helpful
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African Peanut Soup

Reviewed: Dec. 18, 2005
Yummy, and easy to make. I love the peanut butter and red bell peppers together. Things I did differently or that weren't specified: I used Jif Extra Crunchy peanut butter because it was the only extra crunchy one I could find in the supermarket. I was afraid it would be too sweet (I usually buy natural nut butters), but it was fine. I might add a pinch more chili powder next time. Since I was using brown rice that normally takes 45-50 minutes to cook, I cooked it for about 30 before tossing it into the soup. Next time, I will probably up the rice to at least 3/4 cup, if not a cup. I did add the sour cream, but it is delicious when served alone, too.
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46 users found this review helpful
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Borscht I

Reviewed: Dec. 4, 2005
Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I diced one and a half and added it back into the stock. I added a little more dill than called for, and I wish I had some fresh dill for garnish. I added just a touch of white pepper, and I topped the soup with sour cream.
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73 users found this review helpful
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Cranberry Chutney I

Reviewed: Nov. 24, 2005
Omitted the raisins, added 1/4 cup brown sugar, and reduced the cider vinegar to 3 tablespoons. Everyone loved it.
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3 users found this review helpful
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Tofu and Veggies in Peanut Sauce

Reviewed: Nov. 6, 2005
Pretty good. It is peanuty, and I used natural peanut butter. I also browned the tofu (with some fresh grated ginger and minced garlic) before adding the rest of the veggies. Other than that, I followed the recipe almost exactly, adding some crushed red pepper to the sauce. Next time, I will also brown some onions along with the tofu, and I will probably use only 1/4 cup of peanut butter. I will add some vegetable broth as well so the sauce isn't quite as thick. I think it's a keeper with just a few tweaks. I served over brown rice, which was good.
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38 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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