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Aloo Matar Paneer (Simmered Potatoes with Peas and Paneer)

Reviewed: Jun. 16, 2014
This recipe was amazing! The spice mixture is phenomenal. I made minor changes. Specifically, I cut the amount of oil/butter in half, I used ground cardamom (following the cook's footnote), and I removed the bay leaf and cinnamon stick before blending. I still have leftovers in the refrigerator, but I am already thinking about when I can make this again! Thank you so much for posting!
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1 user found this review helpful

Chili Rellenos Casserole

Reviewed: Jun. 6, 2014
This was AMAZING! I actually used 8 fresh poblano peppers (instead of canned) and roasted them over my stove burners - it made all the difference. I also took other reviewers' advice and used enchilada sauce. For the cheese, I used 8 oz of queso blanco and 4 oz of cheddar. And I used an 8x8' casserole dish. Garnished with scallions and diced fresh chiles. Cannot wait to make this again. When I do, I will use even more poblanos.
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2 users found this review helpful

Cheesecake Cupcakes

Reviewed: Feb. 8, 2011
We enjoyed these--made them for the Superbowl and used food coloring to create themed cakes (yellow cheesecake with green sour cream topping to support the Packers). I took other reviewers advice to use 3 eggs instead of 5, and I'm glad I did. We also made these a day ahead of time--by the time we served them, the cake and topping had both set beautifully. The cheesecake wasn't quite the best cheesecake I'd ever had (perhaps because adding the food coloring led to us beating too much air into the batter, which might have caused the air bubbles in the actual cheesecakes), but they were still delicious and they were a nice change from a traditional cheesecake. I plan to make them again the next time I'm asked to bring a dessert to a large party...people can grab a dessert and go without having to deal with slicing.
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3 users found this review helpful

Traditional Lamb Stew

Reviewed: Jan. 11, 2011
This was PHENOMENAL. I took the advice of other reviewers and added a few (3) cloves of (pressed) garlic to the carrots and onions (about a minute before I added the broth, potatoes, lamb, salt and pepper). Other than that, I followed the original recipe to a tee. Thank you Margery! I will absolutely make this again.
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7 users found this review helpful

Curried Lamb

Reviewed: Nov. 30, 2010
This was really good. The spice mixture was excellent and the lamb was cooked perfectly, but I made a few modifications. First, I doubled the cayenne pepper amount based on previous reviewers' comments that it was a bit mild. Second, to save money on lamb (and to cut down on the calories), I used 1.25 lbs of lamb and supplemented the rest of the dish with 1 cup of chopped carrots (added when I added the onions), 1 lb. of cauliflower (added in the last 20 minutes when I removed the lid from the Dutch oven), and 1 cup of frozen peas (added in the last two minutes of cooking). I will definitely make this again. We devoured it. Next time, I might try the slow-cooker approach. Thanks for posting!!
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6 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: Mar. 15, 2010
I've been making this recipe almost every other week since I discovered it 5 months ago. Fantastic! I actually use ~7 cups of baby spinach, 3 or 4 tomatoes (and extra tomato puree), a whole bunch of cilantro, LOTS of fresh ginger, and cannelini beans. The result - when combined with naan - makes plenty for 2 nights for my husband and me. Thanks so much for this one!
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2 users found this review helpful

Tender Pork Roast

Reviewed: Jan. 3, 2010
This was really really good. I only used 1/4 cup plus 2 tbsp of soy sauce based on other reviewers' comments. There was no acrid smell coming from the slow cooker (although I was careful to avoid lifting the lid while cooking) and I made a gravy with the juices and some corn starch to thicken. Leftovers made great open-faced sandwiches with cheddar melted on top. This one definitely goes in the recipe box - perfect for a cheap and easy meal, with ingredients (other than the pork) that I always have on hand. I'd recommend re-titling the recipe, however, to something along the lines of "Sweet Teriyaki Slow Cooker Pork Roast" to help manage people's expectations about the flavors of the dish.
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2 users found this review helpful

Chicken Salad With Thai-Flavored Dressing

Reviewed: Jul. 1, 2006
This makes a really yummy lunch that's healthy and filling. I followed the recipe to a tee, except I omitted the mint. The honey roasted peanuts are a must in this - they were great!
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17 users found this review helpful

Zucchini Alfredo

Reviewed: Mar. 26, 2006
This was great. Don't skimp on the garlic, and make sure you let it saute long enough in the oil. Also, I agree with one reviewer - adding an herb or spice is critical for flavor, but it doesn't have to be fresh basil. I used a healthy dose (several tbsp) of dried bouquet garni and it was terrific (but fresh basil would probably have been better). I also agree with another reviewer who said crumbled bacon would be a fantastic addition. I'll definitely make this again.
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3 users found this review helpful

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