NITROJEN Recipe Reviews (Pg. 4) - Allrecipes.com (1976946)

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Charley's Slow Cooker Mexican Style Meat

Reviewed: Dec. 8, 2003
This made a fantastic burrito filling, though I have to admit I did tone down the spices for my children. I only put in about 1/4 tsp of cayenne and not nearly the entire 5 oz. of hot pepper sauce. The type you use may make a difference. I use Tapatio because that's on the tables at our favorite taquerias but I only used maybe an ounce of it. The recipe just says to use "chilies" but didn't specify the variety so I used three medium pasillas, using the full 1 1/4 cups called for. We all thought the spiciness was just right for us with the adjustments above, but of course, YMMV. Sabroso!
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Easy Roasted Red Pepper Hummus

Reviewed: Dec. 8, 2003
I was unsure about red peppers in hummus, normally a favorite sammie filling for me, but I gathered up my courage and dumped them in anyway and am I glad! My children ate this up, my eight yo said she likes it better than our usual recipe and my toddler decided to forego the pita bread altogether and just eat the hummus with a spoon! I put it in sammies with kalamata olives, chopped fresh red pepper, chopped cucumber, feta cheese with lemon juice, olive oil and balsamic vinegar sprinkled on top. One problem with the instructions: the intro says bring to room temp before serving but the directions say to chill until ready to serve. Maybe you are supposed to keep your house very cold? :)
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44 users found this review helpful

Baked Vegetables I

Reviewed: Dec. 8, 2003
I thought this was great! I don't usually cook with pre-packaged soup mixes but this was an easy way to season veggies: no mixing, just sprinkle on and pop in the oven! I think this might be my favorite way to eat cooked carrots.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Dec. 8, 2003
Pretty good. Not really our favorite. We still have a few slices around and my children didn't even ask for seconds, which is unusual for a quick bread. I might make it again, but I'd add some spices for oomph.
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1 user found this review helpful

Guacamole

Reviewed: Dec. 5, 2003
Fabuloso. I use red onion instead of regular, but otherwise this is my favorite guac recipe. Perfect for when our neighbors share their avocado crop! I could eat it with a spoon and often do. (who needs a tortilla chip?)
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5 users found this review helpful

Cranberry Hootycreeks

Reviewed: Nov. 26, 2003
This fit my quart mason jars perfectly; in fact, when I first put it in, I packed the ingredients too much and there was a huge ugly gap at the top that made me wonder if I'd left something out. The cookies were easy enough to make, easier if your butter isn't 50* like ours was after being left out in our icy-cold kitchen. The cookies themselves were good, though I can't say they are my favorite. That is not the fault of the recipe, it is that I just don't like white chocolate or dried cranberries. My children, who *do* like those ingredients liked the cookies very much! They turned out crispier than I tend to like cookies but that was my fault too because I made them too small. I must have, because I ended up with 32 cookies instead of 18! Watch your cookie sizes or else cut down the baking time!
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4 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Nov. 20, 2003
The flavor was fabulous! The only real problem I had was that though it was lovely coming out of the oven, it sunk down to half the height within an hour and was very dense and moist. Moist is not a strong enough word. Gooey is more like it. I am sure it was cooked through because I sampled it early when it was very very hot and it wasn't gooey then. One note, be careful if you sub yogurt for sour cream as some reviewers did. I used half yogurt the first time and our yogurt is so tangy that the whole cake was sour. Satin Chocolate Glaze (from this site) fixed that problem, btw, but the next time I used just sour cream and we opted out of the glaze because it was so dense without. Did anyone else have it collapse into a dense gooey mass? Any suggestions?
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Creamy Potato Casserole

Reviewed: Nov. 20, 2003
We liked this as a side with low-fat things served too. It was just too rich and saucy to stand alone. None of us (six) could eat more than one serving because of that. I made it a second time with fruit salad in vinaigrette and that helped to cut the richness, but still, it was sort of over-the-top as far as the heaviness goes.
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Andrea's Pasta Fagioli

Reviewed: Nov. 20, 2003
Yum yum yum, a big hit with us! I added quite a few veggies but even without them it would be great. It seemed too simple to have much to offer but the end result is definitely greater than the sum of its parts. I will serve this often as the cold season progresses!
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Nov. 20, 2003
Nobody in my family liked it the first night. It was very rich, and sort of bland, like maybe it needed dry mustard or something to jazz it up. I reheated the leftovers and we liked it better then, maybe because it seemed less rich when it was drier.
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Broccoli With Lemon Almond Butter

Reviewed: Nov. 20, 2003
I expected that much butter would stand out more, flavor-wise. Instead all I seemed to taste was the lemon. It was good but not great.
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French Toast Souffle

Reviewed: Nov. 12, 2003
My family liked this well enough but nobody asked for me to make it again. They all put syrup on it. I let the bread stale so it wouldn't be too mushy and that seemed to work out well. One of my daughters even ate the leftovers for dinner when the main dish was too spicy for her, so I guess it was reasonably successful.
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3 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Nov. 12, 2003
This was a bit too rich and saucy for us, but tasty. We heated up the leftovers and liked the dish better then, as it was drier. I'd make it for a brunch with lots of other, less rich, things, like mixed fruit with no dressing and fresh juice.
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3 users found this review helpful

Grandma's Salad Dressing

Reviewed: Nov. 12, 2003
It does taste like my grandma's dressing, but I didn't really like it all that much when Grandma made it either. It's very sweet and the ketchup is rather strong. It reminds me a lot of those French-Catalina dressings that were all the rage at church potlucks in the seventies. I don't want to rate it too low, because *you* may really like that sort of thing. Only a bozo (like me) wouldn't expect sweet with that much sugar in the recipe! If sweet orange-hued french dressing floats your boat, you may love this. It just wasn't for us.
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22 users found this review helpful

My Best Clam Chowder

Reviewed: Oct. 31, 2003
This is a fabulous clam chowder! I, too, was dubious about the vinegar but went for it and it did seem to perk up the flavor without tasting vinegary. I followed the recipe exactly, and it was very very rich. Maybe too rich for a main dish, but perfect for a side. As a main dish, next time I'll use half milk instead of a whole quart of half&half.
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Make Ahead Lunch Wraps

Reviewed: Oct. 25, 2003
Reading the ingredients I wondered how in the world this could have been so highly rated by so many people, because it seemed so ordinary. I tried it anyway, and my family loved it. I cut everything in half except the tomatoes and subbed mexican style stewed toms for the tomatoes and chilies because the tomatoes and chilies are too spicy for my smaller children. They asked to have it again so I made another batch and froze them. Even my toddler ate a whole one!
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52 users found this review helpful

Italian Dressing Mix

Reviewed: Oct. 24, 2003
I'll make it again, but cut waaaay back on the salt next time. I mixed it in an old "Good Seasons" bottle--you know the kind with the little lines on the side for oil, water and vinegar? I noticed the lines measured up perfectly with the measurements given as long as I add the dressing mix first and then the vinegar, the water and oil (in that order). That makes it easier for those of you who have those bottles: no measuring! Anyway, it was too salty for us even though I used celery seed instead of celery salt. Maybe cut the salt in half, too? Just personal taste, otherwise great.
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86 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Oct. 24, 2003
Excellent blue cheese dressing. Be warned the recipe really does make a LOT and it is so thick that you end up with more after you thin it. I split it in half and only put worcestershire sauce in one half because some reviewers thought it was gross in there, then we had a taste test (the next day). In the end I added it to the other half because we liked it better with than without. It made it just *slightly* off white, perhaps those who thought it was too strong used a tablespoon instead of a teaspoon? I don't know, but it didn't turn *mine* brown and it was hardly apparent except for a slight salty tang. We finished off the leftovers by dipping sliced apples into it. That was a great late night snack. I wish I had some now...
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Baked Ziti I

Reviewed: Oct. 24, 2003
My children are so used to allrecipes dishes that now they rate them at the table: "Go put five stars for this one, Mama!" The recipe makes a TON so we invited some guests and everybody loved it. I uesd chicken italian sausage instead of ground beef. I almost left out the sour cream but I'm glad I didn't because it was really good and didn't shout "SOUR CREAM HERE!" the way it does in, say, stroganoff.
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Peanut Butter Bars I

Reviewed: Oct. 24, 2003
A hit, a major hit. Our guests loved this, we loved this, my children asked me to make it again this week. Since we only have dessert once a week, that is a big compliment! To make mixing easier, I put the pb in the pan with the butter and let it "melt" along with the butter. Then I added both to the graham crackers and powdered sugar. Otherwise, I followed it exactly. Thanks!
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135 users found this review helpful

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