KBURIE Recipe Reviews (Pg. 1) - Allrecipes.com (1958342)

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Zesty Tilapia with Mushrooms

Reviewed: Feb. 18, 2004
Very good! I substituted about 2 cups fresh portobella mushrooms for the dried porcini, and shallots for the scallions (just because these were the ingredients I had on hand). I cooked this in a large frying pan with a cover, so after the first side of the fish was done, I flipped it over, dumped the mushrooms in, and then put the cover on. This kind of steamed it all. IMO, this recipe only makes 2 servings, though.
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Tortellini Salad I

Reviewed: Dec. 15, 2003
I brought this to a Thanksgiving dinner, and not only was it a hit with requests for the recipe, but I was also asked to bring it again to a Christmas dinner. I did make some changes, just to suit my own tastes. I kept the pasta amount the same, using tri-color parmesan tortellini. I doubled the herbs & veggies (I used red onion and a mix of red, orange, green, & yellow peppers - very pretty!). I also added some ceyenne pepper. I used white wine vinegar, and only 1/2 the amount of both the vinegar and olive oil. This was plenty of dressing - still a lot of flavor without being greasy. I think this makes many more servings than the recipe states unless it is all you are eating, so even 1/2 a batch might be enough for a smaller gathering.
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26 users found this review helpful

Cranberry Sauce Chicken I

Reviewed: Dec. 15, 2003
The sauce for this is really good. In place of prepared cranberry sauce, I made my own using a basic sugar/orange zest/whole fresh cranberries recipe. I scaled the amount of chicken back to feed two so I had some leftover sauce. This was excellent as a sweet and sour or plum-type sauce with vegetables for lunch the next day!
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Black Bean Hummus

Reviewed: Oct. 23, 2003
I was really expecting to like this more than I did. I tried this as a change of pace from my normal hummus recipe, but I guess it turns out that I am a traditional garbanzo hummus girl in the end. It is still good - just very similar to another recipe I use, which I like a bit better. I do suggest holding off on adding the liquid until everything is blended. I like a very thick hummus, and I found that no added liquid was necessary.
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Slow Cooker Split Pea Sausage Soup

Reviewed: Oct. 21, 2003
Pea and bean soups in the slow cooker is the ONLY way to go, in my opinion! So easy and fuss-free. I've made this one twice, once with sausage as suggested and yesterday I made it with turkey ham. Both were equally delicious. This is a simple recipe that tastes better the second day and also reheats well. I like that it doesn't get as mushy as some pea soups, especially if you use whole dried peas like I did. (Thinking back on this, I think I might have made it once without meat entirely, too.)
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Garlic and Ham Spaghetti

Reviewed: Oct. 20, 2003
This was a nice change of pace from the regular ham and cheese or ham and cream sauce combos. I used turkey ham and whole wheat spaghetti. Something called "Garlic Sphaghetti" definitely needs more garlic than this recipe says - I think I quadrupled it! I also added some fresh ground black pepper and basil. I've cooked with olives before but when I read the ingredients list for this recipe, I wasn't sure about having them here, but after making it I have to say they definitely belong! They add a lot of flavor to the dish. The servings are quite generous so this is a good recipe for a quick dinner on a busy night when you are REALLY hungry!
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Chunky Pecan Pie Bars

Reviewed: Oct. 20, 2003
These are wonderful. I am not a great pie crust maker, and I appreciated how much simpler this was than making a traditional crust. My husband's favorite pie is pecan, and he also loves chocolate, so I made these for him for Sweetest Day. He absolutely loved them. I don't really like pecan pie all that much, and I think I ate as many as he did (within two days the whole pan was gone, and there's just the two of us here). I used broken up milk chocolate bars for half the chocolate, and substituted pecan halves for half of the chopped pecans. I put the chopped pecans and 1/2 the chocolate in the batter as instructed, and put the pecan halves and the rest of the chocolate on top of the bars before baking. I am betting this would work well for a potluck or when serving a big crowd, or any other time when serving up a traditional pie may be messy or difficult to do.
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Cottage Cheese Potatoes

Reviewed: Oct. 18, 2003
I was craving cheesy mashed potaoes, and these were very good. I used nonfat cottage cheese (drained it first, and then blended it to make it smooth) and nonfat cream cheese. The cream cheese was the plain kind, so I just added some garlic, onion, and parsley. Very flavorful and creamy.
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Jamie's Minestrone

Reviewed: Oct. 18, 2003
I'll be making this one a lot - nice basic soup that is easily adaptable to what you have on hand, freezes well... What more do you want? I added more beans because we like them and changed the veggies somewhat, but nothing drastic. In my opinion, the wine is a must - I add it to most of my tomato based soups and sauces, and it just enhances and brings out the flavors so much.
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French Spring Soup

Reviewed: Oct. 18, 2003
This is very nice to make when asparagus is in season; however, I am not a big fan of creamy soups, and I just couldn't stomach the idea of the heavy cream. I substituted a can of Cream of Asparagus soup for the cream and some chicken broth for some of the water. We thought it had very good flavor when made this way.
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Butternut Squash Soup

Reviewed: Oct. 18, 2003
I am not a big fan of creamy soups, so I cut down on the cream cheese as suggested. I make it for one and I only use 1 ounce of cream cheese. I've been making it with pumpkin, and it is so tasty. I've made it 3 times in the past 2 weeks, so maybe I should rescale it again to make more!
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Corn and Black Bean Salad

Reviewed: Oct. 18, 2003
I am a big fan of the corn & black bean combo, and this one is great. I added red onion and red bell pepper to this, and served it over romaine lettuce. This keeps well in the refrigerator. In fact, it seems to get better with age. I made it several times this past summer and it was perfect to have when you just didn't feel like cooking or eating hot food. I'll make it many more times in the future!
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Tortellini Soup

Reviewed: Oct. 18, 2003
This was awesome. I make a lot of soups and they do all turn out well, but usually they are much more complicated and time consuming to make. This was so quick and easy - so much so that I really wasn't expecting much from it. I was so pleasantly surprised. I used dry ricotta and spinach stuffed tortellini, and I cut it way down to only 4 ounces. I kept the other ingredient amounts the same. It was good, but I felt it needed a little something, so I added more garlic and pepper, a chopped onion, and a bit of red wine. I think the wine helped a lot. Made this way, it was enough to feed two very hungry people with a little left over for lunch. It reheated better than I expected, too.
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Southwestern Pasta Salad

Reviewed: Oct. 18, 2003
This was excellent. I took it to a potluck and while there were other pasta salads there, this one was eaten most. I used halved grape tomatoes in place of the chopped plum tomatoes - I think it was more attractive that way. Oddly enough, the leftovers make good soup, too! I just added the leftovers to some canned vegetable broth and chopped tomatoes, and seasoned it with more of the same spices that were in the recipe.
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Gyroll

Reviewed: Oct. 18, 2003
We absolutely loved this. I used a basic, homemade pizza dough recipe and reduced the salt. I served it with homemade tzatziki (sp)and we felt it was perfect. It also reheats beautifully in the oven, so we were able to have this twice.
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Butter Icing for Cookies

Reviewed: Oct. 17, 2003
I was making up some Bosses Day cookie & candy baskets, and wanted to try a different icing recipe. I usually use a wonderful tasting buttercream, but the problem is it never seems to harden (one reason why I like it so much, just not good when cookies must touch each other). I used milk in place of cream, and almond extract instead of vanilla. I melted the butter in the microwave and added everything else to that in the same mixing bowl. You have to work fast because the icing sets up very quickly. Luckily it reheats well in the microwave since it sets up quickly in the bowl, too! This is a very good icing recipe for cookies, and I bet it would be great drizzled over things like cinnamon rolls or coffee cakes, too. I would stick to a thicker, fluffier buttercream type frosting for cakes or for decorating with tips, but this is excellent for when you want something that will harden and that you can maybe stick a few sprinkles into. I'll definitely use it again.
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Applesauce Bars

Reviewed: Oct. 17, 2003
I was craving something like this (well, I was craving carrot cake, but I just didn't feel like making it) and this satisfied the craving. Hubby must've liked them, too, since I think I got to eat 2 squares and he had the rest.
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Babe Ruth Bars

Reviewed: Oct. 17, 2003
I agree that these do not taste like Baby Ruths, but like Watchamacallits - not a bad thing to me, since I love those. I left out the peanuts. This is a good recipe when you want to use up odds and ends of cereal in your cupboard, too.
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Butternut Squash with Onions and Pecans

Reviewed: Oct. 17, 2003
I love squash and I am always looking for new ways to make it. I loved this and the only thing I did differently was add some garlic and ceyenne pepper. I am giving this a 4* rating because my husband didn't like it (he doesn't like winter squash that much, so only a feew recipes make the grade for him) but for me it was a 5.
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Black Bottom Cupcakes I

Reviewed: Oct. 17, 2003
I made these for Valentine's Day this past spring (yes, I am late at reviewing!) They were delicious. You really can't go wrong with chocolate + cream cheese, and these reminded me of those good cream cheese swirled brownies or maybe a chocolate cheesecake, only easier and less messy to serve.
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1 user found this review helpful

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