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Grilled Tilapia with Mango Salsa

Reviewed: Jun. 4, 2011
This is a great recipe, and both components are strong on their own. You could easily use the fish portion for tacos or with a bit of lime, and I suspect that the salsa would be great pulsed once or twice in a blender and served with chips. I was tempted to skimp on the oil, and was glad I didn't when it came time to flip it on the grill. I thought the jalapeno would make it too hot, but it was just right, and I may even throw in a few seeds next time. I added a pinch of coarse lemon salt in the marinade and it sure didn't hurt. Served it over a bed of brown rice, and it was totally satisfying.
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Angie's Dad's Best Cabbage Coleslaw

Reviewed: Jun. 4, 2011
I have been making this slaw for years now, and I love it. If you like traditional creamy coleslaw you may not like it, but I find it fresh, crunchy, and bright, and great shredded finely on a bbq sandwich.
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2 users found this review helpful

Chinese Cold Pasta Salad

Reviewed: Jun. 4, 2011
Yum! I have been making this recipe for years and it is still one of my favorites. I've never had trouble with the peanut butter, but I think that is because I mix the room-temperature broth and pb together first before adding cold components. I usually double the sauce (except for pepper flakes) because the noodles suck up so much of it as it cools. I make enough to last several days and use cilantro as a garnish each time rather than mixing it in to avoid wilting and discoloration over time. Great with tofu or chicken breast added.
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5 users found this review helpful

Vegetable Chowder

Reviewed: Jun. 4, 2011
I love this recipe, and have made it 10 times at least. It has been a great way to get veggies into little tikes, even though they hate broccoli in every other form. I love it with the red pepper, but omit it most of the time, as it presents a texture and taste they don't go for. I also put their portions through one or two pulses in the food processor so they don't see all the chunky vegetables they are gobbling up. This recipe is very adaptive, and you can double up or omit just about any of the vegetables. I use vegetable stock instead of bouillon.
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Quinoa and Black Beans

Reviewed: Jun. 4, 2011
I make this recipe often and usually as a quesadilla filling. I like to add sweet red pepper along with the corn and beans for a bit of crunch, and I omit the cayenne when serving it to my toddler.
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1 user found this review helpful

Zucchini Yogurt Multigrain Muffins

Reviewed: Jun. 4, 2011
These are SO great for getting veggies in kids. Yesterday I used one as leverage to get the picky one to eat the vegetable on his plate, unaware I was using vegetables, yogurt, and whole grains to bribe him. I get great reviews every time I make them. They really are best with golden raisins and nuts, but also good with neither. I use 0% fat greek yogurt and use 1/2 cup of sucanat or turbinado rather than sugar. They freeze well, and are nice as mini muffins. (I think I bake minis about 12 minutes.) GREAT recipe!
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6 users found this review helpful

Chocolate Pound Cake III

Reviewed: Jun. 4, 2011
This recipe is amazing. I didn't change anything.
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2 users found this review helpful

Marinated Flank Steak

Reviewed: Jun. 4, 2011
This is my favorite way to do flank steak, and very easily done marinating in a gallon ziploc bag.
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1 user found this review helpful

Cottage Cheese Roast

Reviewed: Oct. 5, 2011
The lone meat-eater in the house proclaims the to be the best meatless meatloaf he's had yet. I've even used a traditional brown sugar/ketchup glaze in the bottom of the pan once or twice to make it more authentic and it works just fine. Super quick and easy to throw together
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5 users found this review helpful

Coconut Crust

Reviewed: Oct. 5, 2011
I fell in love with this type of pie crust at a little diner in Ohio years ago in a French Silk pie. I melted the butter, and doubled the recipe, as it didn't look like quite enough, but I ended up with a bit too much on the bottom, which made it chewy, like a Mounds bar once it sat in the fridge overnight. Everyone else thought it was nice to have it chewy on the bottom and crispy on the sides, but next time I will make sure to not layer the bottom too thickly, as I like it crispy all over. Really outstanding recipe.
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French Silk Chocolate Pie I

Reviewed: Oct. 5, 2011
Mmm, mmm. Really easy to make, and dense, but mine did not get even a third of the height of the slice pictured. The consistency was perfect though, and I think that you could easily double or triple it in a spring-form pan with cookie crust for the effect pictured. I've served it in a coconut crust and a shortbread crust, both of which are yummy combinations. Using really good chocolate makes a difference in overall taste. It doesn't really even need whipped cream, it is just that rich.
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Pot Roast in Foil

Reviewed: Oct. 5, 2011
I found this recipe after breaking my crock pot on the day I intended to put a roast in it and it was a lifesaver for an easy oven roast. I doubled the mushroom soup as suggested and put in an extra 1/2 packet of onion soup, but I won't add extra onion soup mix again, as I made it too salty. (Everyone else thought it was great) This is a great and easy recipe and unless you want extra gravy, the original recipe is perfect as it is posted.
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Addictive Sweet Potato Burritos

Reviewed: Oct. 5, 2011
Oh yeah, WAY better than you'd think. I also mashed the beans before putting them in my non-stick pan. The meat-eater in the house walked past the beans simmering on the stove and stopped to smell it and excitedly proclaim, "you're cooking meat!" He liked the final product, as did the kids. They were content to eat them without the sour cream and salsa. They freeze really well individually wrapped in cling-wrap, and I froze some child-sized ones with smaller tortillas for quick kid's meals. (About 15 minutes in the toaster oven) Good with white potatoes too.
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6 users found this review helpful

Easy Broccoli Quiche

Reviewed: Oct. 5, 2011
Beautiful and delicious! I sometimes add a bit of shredded carrot and/or zucchini depending on what I have and what the kids need to eat more of. In a standard 9" pie plate it makes a bit too much to use all of the egg mix, but it comes out beautifully and seems to take closer to 40 minutes to set. Lovely overall.
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2 users found this review helpful

Wild Rice Soup I

Reviewed: Jan. 1, 2013
I was excited to find a Wild Rice soup recipe that was super easy but did not have condensed soup in it. The soup had really nice flavor and was a terrific consistency, but I have to give it low marks for only having 1/3 c of wild rice in it. I made it on Christmas Eve and after seeing how little rice there was (less than the supporting vegetables by quite a bit) and realizing that most wild rice soup recipes have a 1:4 ratio of rice to water I thought I must have written it down wrong, and we waited another 45 mintues for dinner so I could make a cup of wild rice to add to it. Then it was perfect. Since the wild rice is the whole point of the dish, I can't rate it higher than just okay with a 1/3 cup measurement, although everything else about it was terrific, and I am sure I will make it again and again with that one adjustment. I love fresh rosemary and think I may try throwing a couple of fresh rosemary sprigs in the rice while it cooks and see what kind of flavor it yields over dry.
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