Cardamum Recipe Reviews (Pg. 1) - Allrecipes.com (18967109)

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Brown Rice and Black Bean Casserole

Reviewed: Jul. 17, 2006
Very tasty...I'm already looking forward to having leftovers for lunch today! My husband really, really loved this. I liked it a lot as well, but would probably change up a few things in the future. First, it's called a brown rice casserole, but I didn't think there was nearly enough rice. I'd double the rice amount in the future. The carrot is also lost...not enough for flavor or even really color. I'd either added far more or omit entirely in the future. The swiss was good, but I think I'd like to try this with cheddar instead or in addition. Lastly, I think the chicken could be easily omitted to make this a vegetarian meal if so desired. This recipe is great as written, and I think it'll stand up to customization as well so I'm excited to try it again with my own spin. Thanks!
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Parmesan Asparagus

Reviewed: Nov. 15, 2006
Wonderful! I had to fudge the recipe amounts since I was using one bundle of asparagus rather than just 10 pieces. I trimmed them and put them in a ziplock bag along with some olive oil (about a tablespoon) and a dash of salt. I shook it all up and just poured it out onto a cookie tray. It took about 18 minutes to cook rather than 12, and I probably could have even gone a few more minutes. But, my asparagus was slightly thick rather than the really skinny stalks so maybe that's the difference. Whatever, the taste was phenomenal. Loved the parmesan and garlic flavors. Really great, thanks!
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Slow Cooker Sausage with Sauce

Reviewed: Feb. 27, 2006
This recipe is really dependent on the sausage and sauce used, so make sure you get something you like. As other reviewers mentioned, it was really saucy...you could probably double the sausage, onion, and pepper without doubling the sauce. I served this over rice, but I think I'll cut up the leftover sausage tomorrow and serve it over spaghetti instead as it really seemed more like a meaty pasta sauce to me. The taste was good and I'll probably make this again. Thanks for the recipe!
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95 users found this review helpful
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Mushroom Pie

Reviewed: Apr. 27, 2006
This was quite good! Like other reviewers, I used a pie crust (both top and bottom) in place of the puff pastry, and increased the filling amounts by half again to fill the pie (i.e., 15 oz of mushrooms, etc). It was quite tasty and filling. If using a pie crust, here is the baking time/temp I used: Preheat oven to 425 degrees and bake for 40-50 minutes until golden. Cover edges of pie with aluminum foil for the first 30 minutes. Thanks for the recipe!
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89 users found this review helpful
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Roasted Chickpeas

Reviewed: Jul. 3, 2006
Very good snack! I used salt, pepper, and garlic powder. Next time I'll definitely try the cayenne. These were fabulous right out of the oven, but didn't really stay as yummy, at least not on a humid day like today...they lost their crunch. I made a double batch, thinking they'd be good to snack on for a few days, but they're no where near as good today as they were last night. But fresh out of the oven: awesome! So just make what you think you'll eat right away and enjoy!
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74 users found this review helpful
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Veronica's Apple Pancakes

Reviewed: Feb. 19, 2007
So, so good! I've made this twice already and everyone in the family really loves it. I've just used one apple each time. Once it was a little over a cup, once a little under, and both times it turned out fine. I grate the apple with the skin still on, and you don't really notice it. My only very slight complaint is that I usually make double recipes of pancakes and freeze the extra so I can just pop them in the toaster in the morning for a quick breakfast for my toddlers. Well, for some reason these don't taste very good reheated. Oh well, it's worth making fresh whenever we need some apple pancakes! Thanks for the yummy recipe!
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70 users found this review helpful
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Ashley's Chicken Katsu with Tonkatsu Sauce

Reviewed: Jun. 18, 2006
The chicken Katsu part of this recipe is fabulous...a definite 5 star. But, as many others have noted, the Tonkatsu sauce was practically inedible. I wonder if the worcester sauce and soy sauce amounts were reversed? Despite the negative reviews, I followed the recipe exactly, tasted it, and agreed whole-heartedly with everyone else. So, I doctored it up a bit: added 2 more tablespoons of soy sauce, 3 tablespoons of hoisin sauce, and put it on the stove to simmer and thicken while I was cooking the chicken. It still wasn't great, but it was pretty good even if it didn't really taste like Tonkatsu sauce. So I'll keep looking for a sauce recipe, but thanks for the wonderful chicken katsu recipe! ETA: I made this again (really, really love this chicken katsu) and tweaked the Tonkatsu sauce recipe and loved it: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Hopefully that will help someone because this chicken katsu is really wonderful!
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68 users found this review helpful
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Chicken Katsu

Reviewed: Feb. 19, 2007
Very good! My husband made this and followed the directions, although he ended up needing more of all the breading ingredients, and used less oil for frying. It seems like everyone has a tonkatsu sauce recipe. Here's mine for a tangy, yummy sauce: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Thanks for the recipe!
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60 users found this review helpful
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Butter Fried Parsnips

Reviewed: May 5, 2008
Proof you just can't go wrong frying something in butter! This was outstanding, and my husband and I aren't huge parsnip fans. We've been trying to eat local foods in season, and all winter I avoided parsnips except mixed in with lots of other veggies to the point where you can't even taste them. Finally, I saw what is probably the very last parsnips of the season, and I decided that I had to stop being a wimp and give it a go. And boy am I glad I did. Even one of my 2 year old twins ate this up, which felt like a small miracle. My only problem now is that I'm going to have to wait until next winter to eat this again. Well, I guess it's good to have things to look forward to in the winter! Thanks for the delightful recipe!
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50 users found this review helpful
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Portobello Penne Pasta Casserole

Reviewed: Mar. 28, 2006
Very yummy. I was a little leery of the soy sauce, but it ended up being delicious! Not at all overpowering, but just another interesting dimension to the dish. The recipe doesn't state, but I did wring the excess water from the spinach. My sauce was still just the right consistency...I think it would have been too runny if I hadn't done that. I used part-skim mozzarella and 1% milk and it turned out fine. Only substitution I made was parsley for basil since I'm not a basil fan. Thanks!
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Hungry Man's Baked Chicken

Reviewed: May 4, 2006
I was excited to try this different method of cooking chicken. I have to say I'm disappointed with the results. The skin ended up really soggy, so we took it off (and therefore lost all the seasoning as well). I have to imagine that the salt and pepper amounts were a typo...I used far less than 2 tablespoons. The onion was ok, but it didn't particularly add anything to the chicken, nor was it anything special by itself. If you're looking for yummy baked onion, try Vidalia Heaven on this site. This recipe wasn't bad, it just wasn't special. On the plus side, this was a quick and easy recipe, both in prep and cleanup. If I make this again, I'll make the following changes: use skinless chicken, add some paprika for color, and add some carrots and green beans along with the onion for additional color/flavor. Thanks for the recipe.
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39 users found this review helpful
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Roasted Winter Vegetable Soup

Reviewed: Feb. 4, 2008
Very delicious soup! I made a few changes...skipped the step to make the rosemary oil. I just used regular oil and then added some rosemary to the soup. Also, I added a couple tablespoons of honey to the roasting veggies to add some extra sweetness. Like a few others, I added about 1/2 cup half and half at the end. It was spectacular...the balsamic vinegar drizzled on top was inspired! Crushed pistachios would probably be good on top, too, although my son is allergic to nuts so we didn't try it. Also, there was huge variation in rutabaga size at the store, so I just used one medium-large sized rutabaga and it seemed to be the right amount. Thanks for the recipe!
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36 users found this review helpful
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Penne with Garlicky Broccolini

Reviewed: Jan. 12, 2008
Tasty, but a little dry. I think if you added some grape tomatoes sliced in half it would add a little more liquid and a slightly different flavor that would push it over the edge to great. I'll definitely try it again with that addition. Thanks for the recipe! ETA: I made this again and added tomatoes. Really perfect. Also, I've made it once with broccoli and once with broccolini. My vote is that the broccolini is fine, but don't bother going out of your way if you can't easily find it. The broccoli was also quite good. With tomatoes added, I'd consider this a 5 star recipe.
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35 users found this review helpful
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Easy Platz (Coffee Cake)

Reviewed: Dec. 11, 2006
We loved this. Based on other reviews, I used a 9x13 pan and then the cooking time was right on. Only slight problem with that is that I think it needs more blackberries when you use a larger pan. Mine were too spread out. Oh well, it was still delicious. Thanks!
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32 users found this review helpful
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Baked Paprika-Parmesan Chicken

Reviewed: Jul. 11, 2006
This tasted good, and smelled wonderful. I decreased cooking time to 50 minutes for very thick chicken breasts, so really keep an eye on the cooking time. Thanks for the recipe!
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31 users found this review helpful
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Bacon and Balsamic Glazed Sugar Snap Peas

Reviewed: Mar. 16, 2008
This was pretty good. I followed the recipe pretty closely, although I did drain about 1/3 of the bacon grease before adding the snap peas. I thought the snap peas ended up overcooked using the cook times in this recipe, although I will admit I like very crisp veggies. In the future, I will immediately add the sugar and vinegar right when I add the snap peas. It was distressing to me to watch the peas loose their beautiful bright green color as the vinegar was reducing. Also, I thought it was slightly sweet, and would probably only use half as much sugar in the future. I did buy Sugar in the Raw, but I'm not sure why you couldn't use regular sugar, or even honey. Of course, since I had to buy a box of 100 packets of Sugar in the Raw, I can make this recipe another 33 times before I have to worry about what kind of sweetener to use... Thanks for the recipe!
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Sweet Grilled Cheese

Reviewed: Mar. 4, 2006
Ok, I have to admit that I showed this recipe to my husband so we could make fun of it. Little did I know he'd be intrigued! He made it for lunch today and really enjoyed it. I tasted it, and it wasn't bad although I did stick with a plain ol' grilled cheese for me. Only change he made was to use a medium sharp cheddar instead of american cheese. Thanks for the recipe, and sorry I doubted you!
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22 users found this review helpful

A Nice Slow-Cooked Pork

Reviewed: Feb. 23, 2006
Very tender, fall apart pork. I used 2 cans of chicken broth instead of the vegetable broth, and just a splash of sherry. It was still really liquid-y, so I thickened it to make a gravy. The meat was so tender it literally fell apart, so I shredded it. I served it over egg noodles, which I think was a mistake. If I make it again, I'll probably skip thickening the sauce, and then serve it with rice instead of egg noodles. Thanks!
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Caramelized Onion and Gorgonzola Pizza

Reviewed: May 30, 2006
Spectacular! What a delightful recipe! I used just over a half pound of cheese and still thought it was a little much. I think next time I'll just go with 1/4 lb of cheese. Gargonzola is a strong flavor so I think I can save some calories by decreasing the amount without sacrificing taste. In fact, I bet the delicious onion flavor would shine through even more if there was less cheese. Besides decreasing the cheese, I followed the recipe exactly. It was quite tasty; both my husband and I loved it! Thanks!
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20 users found this review helpful
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Black and White Pizza

Reviewed: May 15, 2006
Hmm, both my husband and I were disappointed with this recipe. Why, you may ask, did I rate this a 4? Because I think one of the main flaws of this recipe was my fault, and I hate when people ding a recipe for a change they made themselves. I used mild diced green chiles instead of jalapenos, and I think it really needs the heat of something spicy. My version of this pizza probably only deserves a 2.5 stars. But, we also didn't really like the alfredo sauce...I think a more traditional white pizza with olive oil and garlic would have been more to our taste. One other note is that we both thought a thin crust Boboli would have been better than the regular boboli crust we used. On the plus side, the black beans are an interesting and delicious addition to a chicken pizza and the pizza looks very appetizing. Thanks!
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20 users found this review helpful

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