SLADD01 Recipe Reviews (Pg. 1) - Allrecipes.com (1989427)

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Basil Pesto

Reviewed: Dec. 6, 2005
Perfect--this is exactly what I was looking for!
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2 users found this review helpful

Kheer (Rice Pudding)

Reviewed: Oct. 31, 2005
This was absolutely perfect--it tasted just like the rice pudding at my favorite Indian restaurant. It does taste best chilled, imho. Thanks, Patrick!
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8 users found this review helpful

Indian Chicken Curry II

Reviewed: Jun. 20, 2005
OMG--this is sooooo good! I added 2 small potatoes, peeled and cubed, and 1/2 cup of peas; also sprinkled cilantro on just before serving. Didn't have yogurt, so I just used a full can of coconut milk. I would give this 100 stars if I could. A must if you like Indian food.
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103 users found this review helpful

Paneer

Reviewed: Feb. 7, 2005
This recipe works out very well. You can also freeze the left over paneer for later use.
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18 users found this review helpful

Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Reviewed: Oct. 12, 2004
This dish is absolutely divine. I leave out the saffron, because it is there just for the extra color anyway. I use fresh pomegranates as well--if this dish seems too tart, add a few teaspoons of honey, molasses, or sugar. I also add a teaspoon of cumin and a 1 clove of crushed garlic for more depth. Beautiful, this dish is not, but once people try it, they really love it. If you can't find pomegranates or pomegranate juice, you can substitute prune juice or cranberry juice for a similar effect.
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8 users found this review helpful

Wonton Wrappers

Reviewed: Aug. 5, 2004
Holy Cow--these really work! My favorite Chinese take-out charges $5.95 for 6 cilantro-cream cheese wontons. Now I can make 24 for less than 2 bucks. Yippee!!!
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4 users found this review helpful

Moist Cinnamon Rolls

Reviewed: Jul. 24, 2004
These are the best cinnmaon rolls I have ever tasted. They disappear very quickly! I don't care for the caramel sauce, so I just bake them in a pan, and 15 minutes after removing them, I drizzle on a thick powdered sugar glaze.
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4 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jun. 27, 2004
This recipe makes a very fresh-tasting, delicious crust. It tastes much like Little Caesar's Pizza crust, just better. I have a huge 22" pizza pan, and it takes about 3/4 of the dough. I use the rest by filling the bottom of a pie pan with the extra dough, adding ton of melted butter and brown sugar, and sprinkling on a bit of cinnamon.
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1 user found this review helpful

Easy Focaccia

Reviewed: Apr. 24, 2004
I decreased the water to 1 cup, baked for an additional 10 mintues (I am at a high altitude) and drizzled on an additional tablespoon of olive oil after it came out of the oven. It tastes just like the rosemary focaccia that Whole Foods sells for $5. This is a keeper.
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3 users found this review helpful

Squash Casserole I

Reviewed: Jan. 7, 2004
I always thought I hated squash. It turns out that I just never knew how to cook it. This is a delicious recipe. I forgot to add the sugar, but it tasted great to me anyway. I think I will add just a tablespoon of sugar next time to see if it tastes even better. Instead of bread crumbs, I used crushed walnuts and a sprinkling of parmesan. This recipe is good either as an entree or as a side dish.
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8 users found this review helpful

Banana Banana Bread

Reviewed: Jun. 25, 2003
This recipe deserves 5 stars because it is quick and easy to prepare and is delicious with or without modifications. It takes about 5-6 regular size bananas to reach the amount listed--if I do not have enough bananas, I mix in other mushy fruit like apples and mangoes. Once I added 1 cup frozen blueberries and believe it or not it was absolutely incredible. This one is a keeper.
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876 users found this review helpful

Shrimp Scampi V

Reviewed: Jun. 24, 2003
This is a very tasty but simple recipe. I had some frozen, cooked jumbo shrimp in the freezer, so I just used those and cooked them until heated through. If you use the full amount of wine, you will need to reduce it to about half to achieve the best flavor and consistency. Also, I wanted a more intense garlic flavor, so I made the garlic butter a day ahead and added a pinch of salt. I also added 1 cup broccoli and 1/4 cup freshly roasted red peppers to the pasta to make this a one dish meal. I will try adding asparagus next time.
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597 users found this review helpful

Foolproof Chocolate Fudge

Reviewed: May 25, 2003
Fudge lovers are generally divided into two groups: marshmallow lovers and those hate marshmallow goo. This is a fine recipe for the latter. There isn't anything fancy about this fudge, but I dressed it up a bit by substituting pecans for walnuts and mint extract for vanilla.
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1 user found this review helpful

Real Sopapillas

Reviewed: Mar. 4, 2003
This is a really basic, tasty recipe. Be sure to let the dough sit for 45 minutes before rolling it out (I am high-altitude, so that may be why the longer resting period is required). I often roll the fried sopapillas in sugar and cinnamon and serve them for breakfast. If your oil is hot enough, these will not be greasy. If you are not using a deep-fryer, you can simply drop a cube of fresh bread in your oil and if it sizzles, it is ready. If you make these large enough, you also have a delicious sandwich bread. You can fill them with lettuce, tomatoes, and grilled chicken and veggies and serve them taco style.
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14 users found this review helpful

My Own Famous Stuffed Grape Leaves

Reviewed: Mar. 3, 2003
This is a really tasty recipe. If I serve it as a main course, I add 1 lb of ground lamb, a handful of pinenuts or pistachios, a handful of dried cherries or cranberries, and about 2 oz of crumbled feta cheese. The lamb has a considerable amount of fat in it, so you can use half the amount of olive oil or eliminate it altogether. If you like Mediterranean and Middle Eastern Food, you will love this recipe. Don't let the pot get too hot, or your leaves will burst; I use flavorful basmati rice, so I prefer the rice to be fully cooked before stuffing the leaves.
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45 users found this review helpful

Spanakopita II

Reviewed: Nov. 3, 2002
This is the yummiest recipe. I did add a splash of lemon, 1/3 cup parmesan reggiano, and 1/2 cup pine nuts. Hint: To fold the dough into triangles: Cut the sheets into lengthwise strips of about 4 1/2 by 8 inches. Place a heaping tablespoon of spinach mixture in the center, and starting from the bottom, right-hand sid, fold flag-style.
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84 users found this review helpful

 
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