RACHELCOOKS Recipe Reviews (Pg. 1) - Allrecipes.com (1980067)

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Marrakesh Vegetable Curry

Reviewed: Nov. 10, 2013
Well I do a lot of vegan cooking but somehow this sort of missed the mark. I think my eggplant and sweet potato were larger than intended because I ended up with so much veg that I couldn't use my Dutch oven and needed the wok instead. I think the second problem is that the eggplant, sweet potato, and carrot need to be cut maybe half the size of everything else or cooked a lot more upfront. I like crunchy veggies but really not undercooked eggplant. At the end it really just tasted like a lot of curried veggies so we added coconut milk and quite a bit of salt and pepper (I try not to use much salt in general but this really needed it) overall I'll probably make it again just with some tweaks.
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Roasted Winter Squash Seeds

Reviewed: Jan. 19, 2013
Great! Very easy and satisfying! I have an olive oil spray bottle which let me evenly coat the seats and probably use less than even the 1 tblsp in the recipe. The seeds still came out nice and crispy but I did cook them about 27 minutes. When I finally took them out they weren't quite popping(though I wonder if 5 more minutes would have done it) but there was a subtle crackle going on. Great snack and nice to know I'm using the whole squash!!
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Yogurt Salad Dressing

Reviewed: Jun. 19, 2012
Yum! I am trying not to eat a crazy amount of fat with my coleslaw and was hoping for inspiration on how to use yogurt to lighten it up. I actually did not use the cilantro or green onions in this case but just combined some greek yogurt, mustard, and lemon juice...I just started out conservative with the lemon and mustard (didn't really measure) and made it to taste. I also added a little mayo and salt and pepper at the end. I guess I didn't really make the recipe exactly but the inspiration turned out great. I just combined the dressing with shredded cabbage and carrot.
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Apricot Apple Compote

Reviewed: May 23, 2012
Yum! I made this just as it is written and it came out very nicely it would be great on ice cream (like apple pie filling). Since I wanted to eat it just as is I added walnuts and raisins for a little extra texture.
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Zippy Shepherd's Pie

Reviewed: May 22, 2012
Yum!!!!!!!!!!!!!!!!!!!! We had our own recipe for the mashed potatoes (apparently it is my husband's secret) and added a little more curry. The flavors were absolutely delicious!!!
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Buttery Herb Wine Sauce

Reviewed: Aug. 25, 2011
Absolutely delicious! I cannot eat wheat gluten and in restaurants that means a lot of sauces are off limits. I substituted the wheat flour for Bob's Red Mill all purpose gluten free flour and it came out beautifully! I used fresh portobellos and added diced onions. Since the egg is added to the cream before cooking there was no hint of an issue with scrambling the egg (kept it on very low heat though to be sure). Super easy nice recipe!!!
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Mar. 1, 2011
This recipe makes swiss chard something that I may actually dream about. We made a bunch last night, my husband and I ate the whole thing, and today I am wishing I had more in the house. I even cut the oil, butter and parm in half (just adding a bit more butter at the very end for a little more richness). Try it!!!!
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Ginger-Lime Chicken with Coconut Rice

Reviewed: Jan. 26, 2011
This recipe really needed a lot of alterations before it tasted right. Without any of these the chicken is extremely limey and the rice is bland. I added chopped onion with the chicken to saute. We combined the chicken and rice and added 2 canned pineapple rings chopped up, dried cilantro (fresh would have been even better), salt and pepper. Without some alterations I'm not sure that we would have enjoyed the recipe very much.
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Curried Leek Soup

Reviewed: Nov. 14, 2009
Wow!!! Well I didn't have any problem with the soup being thin...I only had one leek on hand so I used a vidalia onion as well. I tried the soup with just 1% milk (no condensed) but then opted for half lite coconut and half 1% milk. Absolutely awesome!!!! Raves all around.
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Easy As Chicken Pot Pie

Reviewed: Mar. 29, 2009
This was extremely tasty. I used some extras to make sure that there were enough flavors. I cooked diced potatoes and carrots (I didn't have any frozen) and then used a cup of the cooking water and added a chicken bullion cube. I substituted that cup of water for a cup of the milk. I also sauteed an onion with some chopped garlic and added that to the mix. For the crust I used low fat crescent rolls. Of course, now I don't know how the original recipe would be without my modifications but this will absolutely become a staple for me!! Thanks for the idea!
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Turkey Shepherd's Pie

Reviewed: Jan. 6, 2009
Completely fantastic recipe! I added some garlic cloves in with the potatoes so that they were nice and mellow when I mashed them. I also added a little sour cream and parmesan to the mashed potatoes. I also added the recommended Worchester sauce to the meat. Other than that I left everything the same in the recipe. Very very tasty!!!
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Tangy Cucumber and Avocado Salad

Reviewed: Mar. 10, 2008
I love this salad. I did add a red pepper to the salad because it seemed a bit bland since I didn't have any lemon juice. Yum! A very healthy and satisfying salad!!
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Fabulous Cilantro Pesto

Reviewed: Mar. 10, 2008
I was honestly blown away by this recipe. I wasn't sure if I would like the cilantro but it came out very very nicely. I actually didn't have any nuts (something I realized only after I had put everything else together) but it still tasted great. I also added some pan fried shrimp. The only change I would make is next time I think I would wait until I stirred the noodles in with the sauce to add the parmesan because when it melted the cilantro clumped all together.
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Best Chocolate Chip Cookies

Reviewed: Feb. 24, 2007
Rachel S
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Roasted Butternut Squash, Olive and Parmesan Risotto

Reviewed: Dec. 15, 2005
Absolutely TASTY!!!! We had a lot of mayhem tonight...a grease fire, I almost burned the squash, and I didn't have the right cheese *ah*! but this came out great no matter! It got raves from both my roommy and myself...I ended up substituting the parm for cheddar and definately added the chicken broth a bit faster than recommended ...oh, and 1 tblsp of dried parsley instead of fresh but this is so so good and satisfying!! I also think you could get the cooking time down to about an hour if you put in the squash as you begin to make the rice and half it before you cook (putting the cut sides down on the cooking sheet) A keeper all the way!!! :-)
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Tuna Noodle Casserole II

Reviewed: Jan. 4, 2005
This recipe just saved my life! Well, maybe that is an exageration but it definately saved me money. This was tasty! I halved it and it still made tons..substituted bread crumbs for potato chips and topped it with sliced tomatos. I also tried low fat, low sodium cream of celery but I think that regular would be the better...oh, and I also tossed in extra spinach, onions, and peas...very excellent!!!!
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Beef Stroganoff III

Reviewed: Oct. 20, 2004
Whew! Super wicked tasty!!! So funnily enough my boyfriend seemed to have drank all but a teaspoon of the white wine for this recipe but it turned out fabulously anyway. I was tasting at every step and at every step I thought I should maybe not add anything else...but it just got better and better! Super comfort food :-)
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Cooking Light magazine's Zucchini Bread

Reviewed: Sep. 8, 2003
Well, its funny with this one. I made this bread when I had a baby sized zucchini on my hands (and still had half leftover after the recipe!) and wasn't sure it had turned out as moist as I had hoped on the first night as I tried it still-hot from the pan. Ironically by the next day it was fabulous. It didn't have that stretchy texture that sometimes comes with applesauce-substituting recipes. And so here I am, 3 days later and still absolutely loving this still moist bread. I did change a couple of things. I added a small handful of chopped walnuts and a couple handfuls of raisins. I also ended up using two egg whites instead of the substitute. Oh, and I actually did about half whole wheat and half white flour. Overall, the recipe was excellent and none the worse for my "creative" cooking :-) A keeper for sure!!!
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Vegan Split Pea Soup I

Reviewed: Sep. 3, 2003
This recipe was a life saver! I made it right after I had my wisdom teeth out and ate the whole thing in the course of 5 days! It was excellent. I didn't really want to sit and watch the pot so I sauted all of the first ingredients but then just threw everything else into my crock pot and left it on high for the night. By lunch time it was all set and none the worse for wear. The one thing I will say is that I ended up adding quite a bit of salt and some pepper to each bowl, there wasn't much in the original recipe. I also didn't add the parsley until later and I'm not sure it really helped the recipe. It certainly made my apartment stink for a day. I might leave it out next time.
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Sukhothai Pad Thai

Reviewed: May 21, 2003
This recipe is just what I wanted for dinner! It tasted great and wasn't ruined by my "use what I have" meathod. I ended up using white wine vinegar, a squeeze of lime where I needed tamarind, thinly sliced sugar snap peas instead of chives, all natural peanut butter instead of crushed peanuts, and less oil (sesame). So I suppose I just used this recipe as a base and got creative. Everything still tasted fabulous and I am looking forward to left overs. Oh, and I added thinly sliced red pepper and shrimp instead of tofu. A keeper for sure!!!
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