Shmoopy Recipe Reviews (Pg. 1) - Allrecipes.com (1919363)

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One Bowl Chocolate Cake III

Reviewed: Aug. 5, 2013
Awesome, easy recipe that yields a delicious, light crumb cake with a beautiful dark color. The strategy that worked best for me was to make it and frost it two days before I wanted to serve it-- this gave it time to mature and become very moist. I have served it sooner but the cake seems drier and denser. I put it in a 9x13 pan but did need to bake it about 8 minutes longer than indicated in the recipe.
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Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Jan. 2, 2012
Good recipe. I used jarred sauerkraut and doctored it up with a bit of brown sugar and white wine in addition to the caraway seeds. Browned the pork on the stove top before putting it on top of the sauerkraut in the roasting pan. Baked at 450 for 30 minutes, then lowered the oven temp to 200; 3 1/2 hours baking time for 5lbs of pork. The kraut was watery so I set the pork aside and baked it with the lid off for another 45 minutes and cooked off some of the liquid-- it was delicious!
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8 users found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Jan. 2, 2012
Delicious and easy! I made it as written except I did not puree it; it was pretty as is. Tastes even better the next day.
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3 users found this review helpful

'Chinese Buffet' Green Beans

Reviewed: Oct. 20, 2011
Wonderful ecipe, although I am doing what normally irks me and am rating it based on a few modifications I made. I cooked the beans in the microwave until just crisp and then stir fried them until some of them were browned. I also added a lot of siricha!
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3 users found this review helpful

Turkey Veggie Meatloaf Cups

Reviewed: May 4, 2011
Yum! And very easy. As several other reviewers did, I also added some shredded cheese on top before baking. My only beef (see what I did there?) is that they are quite crumbly so I might add another egg and maybe some breadcrumbs next time. Delicious though, and really handy to take to work with just a salad on the side.
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5 users found this review helpful

Spicy Sweet Potato and Coconut Soup

Reviewed: Jan. 23, 2011
Great recipe made even better with a little tweaking. I added some galangal root and a few kaffir lime leaves while it simmered-- that really added a lot of depth and flavor. Next time I will use lime juice instead of lemon for a more authentic Thai flavor. Would also be great with some shrimp or crab stirred in at the end. L
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3 users found this review helpful

Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill

Reviewed: Jun. 8, 2009
As other reviewers recommended, used half of the salt that was called for. Absolutely delicious and so simple. Tasted even better cold the next day.
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1 user found this review helpful

Grilled Asparagus Salad

Reviewed: Jun. 8, 2009
Yum! Very quick and easy. I steamed the asparagus, cut it up, and marinated it in the dressing for a few hours; added a dash of salt to the dressing. I then mixed in the lettuce (used baby arugula) and added the cheese. Used toasted walnuts instead of almonds as one of my guests was allergic. Had some left over and it was good the next day too!
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2 users found this review helpful

Chinese Chicken Rice Salad

Reviewed: May 21, 2009
Yum, with modifications. I made it the night before (much better flavor) and then heated it the next day and made lettuce wraps with it as the filling (made a sauce for the wraps of rice wine vinegar, oyster sauce and a little sugar). To the sauce for the chicken mixture I added oyster sauce and some sugar. I must admit that I cheated and used pre-cooked chicken.
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11 users found this review helpful

Avocado Soup with Chicken and Lime

Reviewed: Dec. 23, 2008
soooo good. I made it the night before so the flavors could blend. Used one really big jalapeno, but kept the seeds in. Substituted one whole can of Rotel with green chilies. Sliced the chicken really thinly. Used only 4 cloves of garlic which was plenty (we love spicy food and the ingerdient list as called for would have been too much for us). One addition was a hearty sprinkle of cumin, which really enhanced the flavor. Easy and healthy
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1 user found this review helpful

Oatmeal Baked Chicken

Reviewed: Dec. 21, 2008
didn't turn out well for us. Despite a butter drizzle the oatmeal did not crisp up and was flabby and soggy. Chicken was really moist, but no flavor. Won't make this again.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 14, 2008
YUM! I used 2/3 of a rotisserie chicken, adding all of the dark meat. I added 3 small cubed and peeled yukon gold potatoes to the veggies as they were boiling and used Old Bay in place of the celery seed. I mixed 1/2 of the liquid with the chicken mixture and then poured the rest over the top (be careful, sometimes it runs over). Hubby, 6 y/o and mother-in-law loved and so did I!
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White Chili IV

Reviewed: Oct. 30, 2008
yum! I did make some modifications. I heated up the olive oil with some chicken broth and essentially poached the chicken, and then shredded in the pot with two forks. I added a handful of dry pasta (what was left from a box of ziti) and some frozen corn near the end, and allowed it to cook down for 30 more minutes; the starch from the pasta and its absorption of the liquid thickened up the chili to a very nice stew-like consistency. Overall, I probably simmered the chili for almost 3 hours. Could do in a slow cooker too.
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Baingan Bharta (Eggplant Curry)

Reviewed: Jan. 21, 2008
great recipe. I am second generation Indian and this is one of my favorite dishes. I made the eggplant the day before just to save time; I cut it in half lengthwise, sprayed the cut side with Pam, and then baked it on a foil lined cookie sheet, cut side down. I baked it for 20 minutes or so and it was so tender that I just scraped it out of the skin with a spoon. I used a can of plum tomatoes instead of a tomato, and cut the tomatoes into a small dice. I saved the liquid and added it to the dish right before I started to simmer it. I also added about a cup of frozen baby peas at the same time as the eggplant. Used ginger paste and minced garlic. Great recipe.
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261 users found this review helpful

Reveillon Tourtiere

Reviewed: Jan. 6, 2008
Loved, loved, loved! My hubby is French Canadian and said that this reminded him of the pies they used to buy at the patisserie on Xmas Eve. The only change I made was a little extra ground clove and substituted half pork and half ground veal.
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2 users found this review helpful

Asian Lettuce Wraps

Reviewed: Aug. 12, 2007
Yum! I used ground chicken instead of the beef and powdered ginger instead of fresh (stronger flavor). The key is to making it in advance, as the flavors are KILLER the next day.
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3 users found this review helpful

Cinnamon Coffee Cake II

Reviewed: Jan. 29, 2007
Yummmmm! The only modification I made is I added slivered almonds instead of walnuts. I had some "foodie" friends over for brunch and they loved it (I didn't tell them how easy it was!)>
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1 user found this review helpful

Blue Cheese Potato Salad

Reviewed: Aug. 13, 2006
Yum! And so easy. I didn't have any green onion so I added diced sweet onion instead. I also used half of the oil and it was plenty. I added a pinch of sugar to the dressing. I made the salad a few hours ahead so the flavors would meld. I added the bacon early too, but it got mushy, so next time I will add the bacon just before serving.
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3 users found this review helpful

Delicious Black Bean Burritos

Reviewed: Jan. 6, 2005
Yum! Very easy and delicious. I first sauteed garlic and some cumin and chili powder in olive oil, and then added the black beans, salsa and the cream cheese. Wrapped it in warmed flour tortillas and added shredded cheddar and lettuce. My husband is quite the carnivore, yet he couldn't stop raving about it.
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1 user found this review helpful

Apple Bacon Tomato Soup

Reviewed: Oct. 22, 2004
Delicious and hearty. I substituted 1/2 cup apple juice for some of the wine. I poured the finished soup into bowls and then topped it with some peeled, diced apples and a little shredded parmesan. My guests were soooo impressed (and they were a tough crowd). I served it with some hearty peasant bread.
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8 users found this review helpful

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