TORA.V Recipe Reviews (Pg. 1) - Allrecipes.com (1956111)

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Hamburger Steak with Onions and Gravy

Reviewed: Mar. 26, 2013
I did not care for this recipe. Will not be making again.
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3 users found this review helpful

Pumpkin Chiffon Pie

Reviewed: Oct. 22, 2012
What this recipe is lacking is instructions! The gelatin has to be dissolved in boiling water, the filling needs to cool before adding the eggs, and the eggs need to be REALLY stiff before folding them into the pumpkin mixture. I used 3/4 cup of sugar and still found it a bit too sweet, and used 1/2 tsp salt to balance it. I used cinnamon, ginger and cloves for spices and pasturized egg whites. LOVED it - reminded me of the pie my Aunt made when I was a kid!
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12 users found this review helpful

Thai Peanut Chicken

Reviewed: Jun. 6, 2012
Mmmmm. I did alter...like others I did double the sauce, used low sodium soy sauce and unsalted almond butter - (due to peanut allergy!) and served over rice noodles - unsalted. Get it??? read the reviews and was concerned about it being too salty!!! It wasn't!!! Used rice vinegar, and was generous with saki (rice wine) to deglaze pan and to thin the sauce - it does get quite thick. Fried chicken, then veg (brocolli, red pepper, green onion, carrots), both separately. Just before serving heated chicken, veg, and sauce all together,diluted with the saki. Used 2 tsp of Thai chili sauce rather than cayenne for a real nice bit of heat! Used a total of 2 tbsp of garlic and 2 tbsp of ginger - I wouldn't leave either out of the recipe - really key ingredients! SECRET TO THE SAUCE NOT THICKENING IS TO ADD MUSHROOMS TO THE RECIPE!!!!
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3 users found this review helpful

Caper Baked Chicken

Reviewed: Nov. 23, 2011
Edible. I premade the sauce and since I found it a bit over powering and salty, I decided to pan fry the chicken and then deglazed the pan with white wine to help dilute it a bit. I didn't like the caper brine, so I didn't add that to the sauce. Probably won't be making this again.
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2 users found this review helpful

Onion Chicken in Balsamic Sauce

Reviewed: Sep. 20, 2011
Just ok - I was looking for a South Beach (phase 1) friendly meal, and thought I'd give this a try. It needs something to round out the flavors. Also, 1/2 c balsamic vinegar was too much, and I found the sauce a bit acidic. I'd like to try again by reducing the balsamic to 1/4 c and adding some spices...maybe rosemary? Thyme?
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2 users found this review helpful

Asian Coconut Rice

Reviewed: Jun. 11, 2011
Used 1 can coconut milk and 3/4 cup water to 1 cup of Jasmine rice, 1/2 tsp salt. No sugar but stirred in 1/4 c sweetened coconut after cooking. Perfect! 5* for me - 4* for you!
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0 users found this review helpful

Russian Chicken with Feta Cheese

Reviewed: Mar. 10, 2010
I used 3 chicken breast halves that I pounded, floured and fried in olive oil and then let everyone put on their own sauce - no baking. As for the vodka sauce - I prepped it as written except for doubling the garlic, heaping the tomato paste and reducing the sour cream to one cup. This was de-lish! Perfect balance of flavours!
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2 users found this review helpful

Feta Cheese Turkey Burgers

Reviewed: Jan. 17, 2010
Added a clove of crushed garlic, fresh chopped onion, an egg and 1/4 bread crumbs. Then, because I didn't want to fool around with burgers formed it into a roll and made a meat loaf - baked for 45 minutes. Really, really good! Next time I'm making tzatziki sauce to go with!
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1 user found this review helpful

Whole Grain Barley and Apple Porridge

Reviewed: Nov. 5, 2009
Mmmm, better than my regular steel cut oats!
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0 users found this review helpful

Quinoa Pilaf

Reviewed: Aug. 11, 2009
Sorry JBUCK123 - 3 stars for you - 5 stars for me. I changed this so much it isn't the same recipe - BUT I'll give you credit because I used your recipe as the basis for mine. I started by rinsing the Quinoa a couple of times and then soaking it while I fried 1/2 onion with garlic in olive oil and when it was brown added about 1/4 cup of white wine (allowing for the alcohol to burn off), then added carrots, chicken broth and the quinoa. Before serving I added the walnuts. NO bitter taste. This is the first time making and eating Quinoa - thanks for getting me started and achieving 5* results.
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227 users found this review helpful

Mushroom Chicken Piccata

Reviewed: Jul. 23, 2009
Yum! I'm not big on lemon flavor....but this was nice - with a hint of lemon. I had a couple of alterations - like deglazing the pan with the wine after frying the chicken and then making the sauce....and I didn't add the corn starch - I'd rather the flour from the chicken thicken the sauce. This was really good, I'm looking forward to leftovers when the flavors meld.
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5 users found this review helpful

High-Protein Torte

Reviewed: Jul. 18, 2009
You have to be open minded with this recipe, because the finished product has a distinct texture, that isn't cake or pie. I'm trying to eat "heart healthy" so the low sugar - high protein is great. I did alter a bit - I used 1/2 cup splenda brown sugar blend - and I found it a bit too sweet. Also, instead of pumpkin pie spice used 1 tsp cinnamon, 1/2 tsp ginger and 1/4 tsp cloves - plenty spicy, not bland at all. I did notice there was no salt and I added 1/2 tsp to balance the flavors. Oh, and maple sugar? Ended up using maple syrup instead. I don't know whether I'd make it again - unless if needed for gluten free dessert. There's just this after tast when you cook splenda that I don't care for.
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4 users found this review helpful

Byrdhouse Mushroom Barley Pilaf

Reviewed: Jun. 29, 2009
Too Salty! I should have trusted my instincts on this one...next time, and there will be a next time, I will taste the broth (I made 2 1/2 cups of "better than boullion" instead of using canned) and dilute it a bit. It took more than an hour for the liquid to be absorbed completely, and I skipped the basil - too overpowering for the flavors, and sprinkled it with parmesan cheese. I love the texture of barley and the result was good - it would have been better if the sodium was lower.
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1 user found this review helpful

Basil Shrimp

Reviewed: Mar. 23, 2009
I used 2 lbs of shrimp, and less mustard (as recommended), but next time I would put in at least 2 tbsp - it was a little bland. I squeezed the lemon juice on just prior to serving rather than marinating it in it (due to "cooking" the shrimp with the citrus). Great.
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1 user found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Oct. 10, 2008
I added a step of pan frying the burgers first, then grilling them on our bbq (with lots of pam) to prevent them from breaking apart. It worked. I added a splash of worstershire, soy sauce, ketchup and mustard, and skipped the parsley. They were awesome!
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Orzo with Parmesan and Basil

Reviewed: Oct. 1, 2008
This ended up being great after I diluted the soup 3 times while cooking the pasta. It's a BIG MISTAKE to use concentrated broth in this recipe - it makes it TOO salty - especially with parmesan cheese. I skipped the basil and reduced the butter by half. I didn't find it too dry - because I added water while it was cooking to ensure the pasta was cooked. The finished result was *****.
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Pork Medallions with Dijon Sauce

Reviewed: Apr. 30, 2008
My husband loved this - (5*) I thought it was average (3*). The pork was really good - I thought the sauce too mustardy (sorry - I know it's a dijon sauce). I sauted yellow onions first and then added 1/2 can chicken broth (reduced it), then added the cream. After cooking the pork I deglazed the pan with 1/2 c white wine, and added it to the sauce. I think it needed a spice - maybe a sprinkle of tarragon? I plan to make it again - see if I can jazz it up a bit.....
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5 users found this review helpful

Chicken Milano

Reviewed: Apr. 25, 2008
Yum,yum,yum. I fried onions and mushrooms with the garlic before adding the broth and tomatoes. I doubled the cream but not the broth. For the chicken, I pounded chicken tenders and fried them with crushed garlic in olive oil for a bit more flavor. Deglazing the pan was a waste of time, since there wasn't much brown - I'd skip this step next time. I think the basil was a bit overpowering and would leave it out too. This is definately restaurant quality and painfully easy to make - I'm looking forward to serving this to dinner guests!
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Pesto Sauce

Reviewed: Apr. 18, 2008
Ok - I found it a little sweet due to the nuts (I used pine nuts). Next time I'd use walnuts. I had this weird bitter taste in my mouth after eating for about 5 days after I made this. I googled bitter taste after eating - and it was because of the pine nuts! I'd like to try it on white pizza - I made this for a chicken recipe - this was by far the better part of that recipe!
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1 user found this review helpful

Pesto Cheesy Chicken Rolls

Reviewed: Apr. 18, 2008
These were just average, and too much effort for the end result. The chicken was on the dry side. We thought it needed a light pesto cream sauce to go on top - that would have completely made the recipe. I have to say I hate stuffed chicken recipes - my rolls NEVER look like the picture and the filling ALWAYS seeps out. I topped mine with more pesto and another slice of cheese before serving - still needed a sauce.
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3 users found this review helpful

Displaying results 1-20 (of 46) reviews
 
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