CLOUDSSUNRAIN Recipe Reviews (Pg. 1) - Allrecipes.com (1893008)

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Thighs on Rice

Reviewed: Jul. 1, 2005
This is an easy way to cook thighs. It is the kind of recipe you can adjust easily to your own taste, so I like it. I'm going to say what I did to put out a few more ideas to people who might try this recipe. I used 2 1/2 cups water, brown rice, 2 cloves minced garlic, olive oil instead of butter since I didn't have much butter around, and I skipped the step with bouillion and 1 tbsp. water. The extra water is for the brown rice, which needs more water I ended up with a little extra liquid, but it was absorbed when my food cooled off. Next time I will use 2 1/4 cups water. I parboiled the rice for 20 minutes with the bouilion, water, onion, oil, and 2 cloves minced garlic so I wouldn't have to bake it longer, as brown rice takes two to three times longer to cook than white rice. I removed the skins to cut the fat content and shook lemon pepper on top of the thighs before baking. I also added some sliced chile peppers and fresh parsley before baking because I like heat. If you add fresh parsley, you will get more taste if you add it toward the end of baking, which I forgot to do. I ended up baking it 45 minutes to make sure the rice cooked through. You won't need to cook it as long if you use small thighs and white rice, though.
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148 users found this review helpful

Ekmek Turkish Bread

Reviewed: Jan. 30, 2001
It really wasn't all that hard to make. It tastes good, chewy with a hard crust. I would make it again.
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29 users found this review helpful

German Rye Bread

Reviewed: Dec. 13, 2000
It has a nice color, and it smells really good when it's baking. It was also fairly easy to make, as homemade bread goes. I would definitely try it again sometime.
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25 users found this review helpful

Laura's Tahini Cookies

Reviewed: May 6, 2006
Thanks for the great recipe! It was easy and included stuff I already had on hand. However, only serve them to people who are more adventurous eaters- they do not have a typical cookie taste and are somewhat of a cross between peanut butter cookies and snickerdoodle/sugar cookies. If you are interested in making this, I would recommend that you make sure the butter and sugar are creamed well. There are no ingredients that cause rising action, so you need to incorporate air by creaming the butter and sugar. Do not overbake these cookies- they come out of the oven soft but will hardent up somewhat after cooling.
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17 users found this review helpful

French Country Bread

Reviewed: Jan. 30, 2001
It was all right, but I didn't think that it had much taste to it.
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13 users found this review helpful

Cuban Black Beans II

Reviewed: Apr. 27, 2006
Thanks for the great recipe! This was pretty easy to make and very cheap as well. Everything I needed was found easily at the Mexican grocery three blocks away, which saved me a trip to the supermarket. I may make it again in the future with some spicy sausage and omitting some of the oil to compensate. I didn't have a problem with the vinegar making the beans hard because I soaked the beans for about 18 hours. However, the beans were tender but not as smooth as they would be if I had used canned beans, so I will probably stir in the vinegar toward the end of cooking next time.
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12 users found this review helpful

Berry Cornmeal Muffins

Reviewed: May 23, 2001
very interesting muffins
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12 users found this review helpful

Bread of Life

Reviewed: Aug. 6, 2001
I ended up changing a lot about this recipe, and it still didn't taste that great. I used 4 cups wheat and 2 cups white flour, and cut the amount of anise seed to 2 tablespoons from 1/4 cup, as it's an expensive and strong spice. It still was too much anise and overpowers the taste of the wheat. Don't try this recipe, it's a waste of flour!
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11 users found this review helpful

Tinga

Reviewed: Nov. 19, 2005
I just made the meat recipe and put it on tostadas. It was good, but next time I will probably top the tostadas with crema mexicana and some green taco sauce. I also substituted the tomatoes for a can of diced tomatoes (drained), since out-of-season tomatoes are sometimes poor quality.
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9 users found this review helpful

Milk and Honey Loaf

Reviewed: Sep. 25, 2000
Very easy to make for a yeast bread. It didn't need too much time to rise, and it made three fairly large loaves. It has a sort of mild taste, so if you want a lot of flavor, this is not your recipe.
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7 users found this review helpful

French Herb Bread

Reviewed: Oct. 9, 2001
This turned out really well. It rose fairly quickly, rose well, and tasted very good. It wasn't as hard to make as it sounded. This would be a great loaf to make if you happen to have company coming over or just want to feel like a gourmet chef.
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6 users found this review helpful

Chicken Adobo II

Reviewed: May 27, 2005
This is easy, has few ingredients, and tastes good.
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5 users found this review helpful

Honey Wheat Bread III

Reviewed: Dec. 13, 2000
This was pretty good, and fairly easy. It rose well, and it tasted pretty good.
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5 users found this review helpful

Yogurt Whole Wheat Quick Bread

Reviewed: Sep. 25, 2000
Pretty good taste, but it needs something extra, like nuts or more spice.
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5 users found this review helpful

Black Bean Hummus

Reviewed: Apr. 11, 2006
I doubled the recipe and substituted lime juice for lemon juice and olive oil for the bean liquid due to personal taste and what I had on hand. It turned out great, with a smooth texture that wasn't runny. It was good with tostadas. Next time, I will add more garlic, but this one is definitely a keeper. Thanks for the great recipe!
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4 users found this review helpful

Orange Muffins

Reviewed: Sep. 27, 2000
Really good!! Sweet and light-tasting. You don't even really need the cinnamon toppping if you use walnuts in it.
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4 users found this review helpful

Orange Beef-Style Tofu Stir-Fry

Reviewed: Mar. 12, 2006
The method for frying the tofu turned out really well. However, I had to use closer to 1/2 cup oil because I batch-fried the tofu, as it is hard to cook an entire block of tofu quickly by dumping it into the wok all at once. I agree with the last reviewer in that the sauce was not quite to my taste. It was a little more bitter than I expected, but not nearly hot enough for me. I will try this again, but probably with less soy sauce and more chile paste. I might also subsitute red pepper flakes for the chile paste. Other than that, it smells and looks great! Thanks for the recipe.
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3 users found this review helpful

Pesto

Reviewed: Jun. 9, 2002
Good-tasting and good for you... in moderate amounts, of course!
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3 users found this review helpful

Best Peanut Sauce

Reviewed: Mar. 12, 2006
Easy- great with stir-fried cabbage.
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2 users found this review helpful

Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Feb. 1, 2006
I used fresh orange juice for this and it turned out pretty well. It's a little different than other Pan de Muertos recipes I've tasted, but I liked it!
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2 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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