SUGARMONKEY Recipe Reviews (Pg. 1) - Allrecipes.com (1987276)

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Shrimp Francesca

Reviewed: Jan. 30, 2013
This was so quick and easy, and the combo of flavors was great. Never tasted artichokes with shrimp and I'd like to keep it in mind for other ways to use the combo. All of the butter makes it extra yummy, thought you could probably cut it down by a quarter and still be buttery. I used canned, quartered artichokes. I also had to sub the romano for a taco blend of cheese I had on hand, still great. I used a fresh meyer lemon.
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Easiest, Most Delicious Meringue Buttercream

Reviewed: May 22, 2012
This was so good and creamy! I followed the tips and whisked the egg whites and sugar until they reached 160 and weren't grainy at all. It took a little time to make and was well worth it. I'll be using this for all my homemade frosting projects. It wasn't overly sweet. Smooth and buttery.
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1 user found this review helpful

Tiramisu Layer Cake

Reviewed: Feb. 5, 2012
Delicious and easy! I used a bit more Kahlua for drizzling than called for, I like it so much :)
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2 users found this review helpful

Chocolate Rum Balls I

Reviewed: Jan. 2, 2012
Easy peezy! And yummy. Mmmm.
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Ham Chowder

Reviewed: Jan. 2, 2012
Delicious, delicious, delicious. Ok, so I'm giving it 5 stars even with a change. However, the only change I made was to the rosemary. I used fresh, about 2 tsp, and it was great. I enjoy the taste and smell of rosemary. Some don't like it too strong. Use some of your sense and use to the strength you prefer. I might even use more next time. This recipe makes enough to freeze some or to serve to a large party. This chowder was so very delicious and rich, not a light soup. I will use this recipe over and over. I thought it had a nice velvety thickness, though it was a little thinner than chowder. If I wanted to thicken I'd try mashed potatoes or a little flour. It's great the next day, the leeks/onions seem like a lot but they work beautifully. I also used my homemade turkey stock as a base. I'm passing this one along.
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8 users found this review helpful

Chicken Saag

Reviewed: Jul. 31, 2011
This is an incredible recipe that takes time and effort. It is worth every minute it takes. The 2nd time I made it, I subbed rinsed canned garbanzos and a cube of bullion instead of chicken. Still great. This will be a recipe I keep always.
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8 users found this review helpful

Broccoli Coleslaw

Reviewed: Mar. 21, 2011
This is so tasty and easy. I had never had it before, but my Midwestern BF had, and he loved it. I've made it a couple of times now, and as odd as it sounds to use raw ramen, it's delicious! I like to use apple cider vinegar instead of regular white vinegar. It does make about 2 times too much dressing, so you could double your produce, or just halve the dressing ingredients and be fine. It keeps well in the fridge if you make too much and you can use it on other salads or veggies.
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2 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Mar. 9, 2011
Yummy! Moist but not light, mine came out more like a pound cake texture, but the flavor was great. I added a tablespoon of lemon juice per others' suggestions that it wasn't lemony enough. I'm glad I did. Definitely sweet enough.
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1 user found this review helpful

Easy Lemon-Blueberry Jam

Reviewed: Mar. 9, 2011
Easy, delicious. I ran out of blueberries and threw in some strawberries, still fantastic. I used it as a filling in a lemon cake.
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1 user found this review helpful

Oven-Roasted Asparagus

Reviewed: Feb. 24, 2011
This is incredibly tasty, and very easy. I will roast my asparagus from now on! I used a little less oil than the recipe calls for, and a little less salt. Line your pan with foil for easy clean up! I also turned them over halfway through roasting.
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3 users found this review helpful

Mexican Bean Salad

Reviewed: Feb. 15, 2011
Perfect the way it is! I've made it twice now, and on the second try I added a LOT more cilantro (to my taste) and extra chili powder for a kick. It does taste better after a day, when the flavors have a chance to meld, so if you have time make it the day before. It's still great if it's fresh. I think the amount of oil and red wine vinegar is just fine. I used frozen corn since it has better texture than canned and chills the recipe if you make it just before the event--you don't need to thaw the corn at all. There's a good amount of chopping involved which I actually enjoy, you could use a kitchen chopper gadget if you don't. I don't find it labor intensive at all, I'm not sure why some people do-- they must not cook fresh much. Someone suggested adding cucumber which sounds great, I'll try next time. Oh, and I find that using whole cumin and grinding it up just before you make it also adds to the awesomenocity of this recipe. It's a keeper!
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Dec. 21, 2010
Eating them now! Sink full of dishes, stack of presents waiting to be wrapped, dining alone.... But I have brussels sprouts. Didn't take much time at all, and I didn't use any nuts but I'll try it with nuts next time. Cut the recipe way down for just me. So great! I actually like brussels sprouts and this recipe takes away any bitterness and leaves rich goodness. I cut them in half before blanching, which always adds flavor. I think the only time I use them whole is in a soup or stew. I also blanche instead of steam since it uses less hardware and takes some fuss out. Let the onions sautee in the butter a bit before adding the vinegar for better caramelization.
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Quick Quiche

Reviewed: Nov. 24, 2010
So good and easy! First time ever making quiche. I didn't have that much bacon so I combined what I had with tiny chopped breakfast sausages for the bottom. I also added fresh uncooked broccoli florets to the egg mix, mushrooms sauteed in butter and garlic, and a teaspoon of italian seasoning. I didn't have regular milk, so I used rice milk, which seemed to need a few extra minutes in the oven. Everyone scarfed it down. I don't know if I'll ever take the time to make a crust since this was so awesome.
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3 users found this review helpful

Drop Biscuits and Gravy

Reviewed: Nov. 7, 2010
Yum-- easy and tasty! First time I've ever made this. The boyfriend's request was filled and we were both amazed at how comforting and yummy it was. My favorite is Beeler's breakfast sausage. I'll be making it again soon! I added a little extra pepper for kick, and made 4 huge biscuits, we had it with brussel sprouts. You could feed 3 if it were with other dishes.
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Sloppy Joes

Reviewed: Sep. 29, 2010
On the sweeter side, but not too sweet. I'm not a sloppy joe eater but my dude is, he loved it. I did too, so now this is our go to for sloppy joes. I halved the recipe and it still made a huge batch.
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1 user found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: May 14, 2010
So good! I didn't have the canned tomatoes, so I first chopped fresh ones and drizzled olive oil and added chopped garlic and let them site whie I prepped the rest. I also added 1/4 tsp. onion powder to the crumb mix. Love the spicyness! I used orrichiete pasta. Will definitely add this to my regular rotation.
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Creamy Broccoli Soup

Reviewed: Mar. 21, 2010
Very delicious, hearty and creamy. I blended some broccoli and also used larger pieces as some suggested. Very comforting.
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Heavenly Angel Food Cake

Reviewed: Mar. 9, 2010
This tasted great, I actually didn't even have an angel fod pan. I lined my square pan with parchment on bottom and cooled inverted. It wasn't as fluffy as in an angel food pan, but was delicious. I will be back to report when I get a proper pan. Served with fresh strawberries and topped with whipped cream and decorated with graham crackers for an awesome birthday cake for my boyfriend.
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Chris' Bay Area Burger

Reviewed: Jul. 5, 2005
These are soooo good. They leave that nice burger taste but give lots of flavor. I made them for fourth of July, and every one loved them. They do tend to flame up on the grill from the olive oil.
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4 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Jul. 5, 2005
Excellent flavor, but a little too much salt for my taste-- I will just use less bacon next time
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