GOOBER45 Recipe Reviews (Pg. 1) - Allrecipes.com (1990161)

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Wild Rice Stuffed Squash

Reviewed: Dec. 9, 2011
I really liked this recipe! The presentation was beautiful and the wild rice mixture tastes great even on its own. I only used 2 acorn squash and that worked for the entire wild rice mixture (perhaps my squash were large, not medium). I didn't alter the recipe in any other way. I agree w/ another reviewer that it is very important to tightly seal the squash w/ the foil in the oven. One of mine (I had to make it in batches) did not cook completely because the foil was slightly open. It was a very filling recipe (a main dish not a side dish, in my opinion!). I took off one star because I thought the taste of the squash with the rice mixture was a bit odd. I can't describe it, just too many strong flavors for me. I would make this again, though.
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2 users found this review helpful

Garlic Mashed Red Potatoes

Reviewed: Dec. 9, 2011
This was good but not my favorite. I loved the consistency, but I felt it was a bit bland. To be fair, my garlic was a bit old, so I want to try this again with fresh garlic to enhance the flavor. I liked the suggestions to add garlic salt; I think that would greatly improve the flavor.
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2 users found this review helpful

Cucumber Sandwich

Reviewed: Oct. 5, 2011
This was a good sandwich. I made a few modifications based on what I had at home - I omitted the alfalfa sprouts and pepperoncini and used apple cider vinegar instead of red wine. I also used a garden vegetable cream cheese. I found the recipe to be filling but kind of bland. For 500 calories, I had hoped for a bit more. Also, the sandwich was a bit slippery and too full - it fell apart almost right away. As others have said, eat it right away because the bread does get soggy. I really like the concept of the cream cheese and avocado, so I will try it again with less vegetable stuffing and I'll add garlic powder. Oh, and definitely salt!!
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1 user found this review helpful

Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Oct. 4, 2011
This was REALLY good. I left out the mayonnaise because I felt it was unnecessary (hence the deduction of one star, as I think it's quite good without the extra fat and sodium). It reminded me of Indian raita and tasted similar to the tzatziki served at my favorite Greek restaurant.
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2 users found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: Oct. 4, 2011
I had high hopes for this, but I found it to be a bit bland. I probably would not make it again.
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2 users found this review helpful

Crustless Spinach Quiche

Reviewed: Oct. 4, 2011
Fantastic recipe. I used 2 cups of sharp cheddar instead of the Gruyere & blended the sauteed onion since I don't like onion pieces, but no other modifications. It's absolutely delicious, easy to make, and results in a fantastic presentation. I found I didn't miss the crust at all.
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2 users found this review helpful

Pasta with Fresh Tomato Sauce

Reviewed: Jul. 12, 2011
As others have commented, it's a very easy recipe with little prep time, and it results in a very light, tasty pasta dish. It is best served with fresh ingredients (basil, tomatoes) rather than canned/dry. It's also very welcoming to modifications. I omitted the onions (personal taste), used whole wheat penne, and added some crushed red pepper. Tastes good cold or hot. Next time I will try angel hair pasta and add some cubed avocado, black olives, and garlic (maybe toasted pine nuts, too), and serve with garlic bread!
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7 users found this review helpful

Alissa's Vegetarian Lentil Meatloaf

Reviewed: Apr. 4, 2011
I made this once before and it ended up too moist and fell apart, but given all the positive reviews, I figured I messed up somewhere. I decided to try it again, and this time it came out perfectly. It's very easy to make and tastes great if you add enough salt. I also added a lot of red pepper flakes because I wanted it spicy. Came out great, perfectly moist. I also poured tomato sauce on top of the loaf after 20 mins of bake time. Will definitely make this again. Thanks for a very nutritious, filling recipe!
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5 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 14, 2011
This was fantastic. I did follow some of BMOMBS's modifications: 3 cloves garlic, lots of extra chili powder (I like it spicy!), 2.5 c veg broth, 2 stalks celery, 3 cans beans (1.5 in blender, 1.5 as whole beans), and fiesta corn. It was a bit spicy and a bit sweet and pretty filling. This will definitely be a regular recipe for me, thanks!
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2 users found this review helpful

Garlic Red Potatoes

Reviewed: Dec. 4, 2010
This is really good and very simple to make. I followed Sarah B's advice and microwaved the potatoes for 20 mins, stirring every 5 mins. I also used lemon juice concentrate and poured some garlic olive oil on top of the potatoes before pouring the butter mixture. They came out nice and tender and so delicious! I will try it next time with a bit more garlic for my taste, and perhaps with variations like rosemary or italian seasoning. Thanks for a great recipe!
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2 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Dec. 2, 2010
Great recipe! I altered it a bit but generally followed the directions. I don't like onion pieces, so I roasted it then blended it and added it to the soup. I also followed a lot of Serena's notes. I used mini fusilli, 3 c vegetable broth & 2 c water, and one 15 oz can diced tomatoes + one 15 oz can tomato sauce. Also used 1/2 c freshly grated Parmesan - the extra cheese really makes a wonderful difference! I couldn't find navy beans, so I used chickpeas. I also like a bit of heat, so I put in a lot of red pepper flakes. I didn't add salt since I used broth. Oh my goodness, it was so delicious. :) Make it, you won't regret it!
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1 user found this review helpful

Pizza with Pepper, Onion and Feta

Reviewed: Aug. 23, 2010
This was a very tasty pizza! I hardly modified anything. I added mushrooms and used a trio of red, orange, and green peppers. My crust was whole wheat from Whole Foods (only $1.29 in the refrigerated section!) and I used garlic olive oil, didn't add any salt. I also brushed the edges with garlic olive oil. Minus one star because my pizza was soggy in the middle (but definitely cooked enough). I just read some reviews and saw that maybe I should've roasted the peppers / mushrooms first to reduce moisture. I will try that again next time and also use reduced fat feta. All in all, fantastic recipe. Thanks for sharing!
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 23, 2010
FABULOUS recipe, would not change a thing. When you see this many positive reviews, you know it's going to be a great recipe. These taste professional and are so impressive. I had no problems & used my bread machine. For some reason my buns grew enormous (guess that active dry yeast was REALLY active!), but that's not a complaint. Thank you, Marsha; this one's a keeper!
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1 user found this review helpful

Tofu Parmigiana

Reviewed: Jun. 13, 2010
I feel a little weird about rating this recipe since I followed other reviewers' changes, but I wasn't able to not rate it. In any case, it's definitely a dish worth making! I followed TORONTOIS's instructions for baking the tofu instead of frying it. I also omitted the salt, basil, and oregano since my bread crumbs had Italian seasoning. That turned out to be a really good idea - it had enough flavor/salt without the additions! Overall I thought it was a DELICIOUS dish and tasted like something you would get in a restaurant. Definitely is best served right away so that you can enjoy the crispiness of the bread crumbs. :)
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2 users found this review helpful

Garbanzo Tomato Pasta Soup

Reviewed: Jun. 6, 2010
I LOVED this soup recipe. It's so simple to make and yet so satisfying. I made no modifications to the original recipe and will definitely make this again since it's a fast one. THANK YOU, JOY!
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2 users found this review helpful

Vegan Mexican Stew

Reviewed: Jun. 6, 2010
This recipe was very good. I omitted the hominy and added cilantro, as suggested by the original recipe. The stew came out very nice but it wasn't too filing and was kind of thin, so I probably wouldn't call it a stew myself. I like one reviewer's suggestion of adding okra, zucchini and tiny red lentils & will probably try that next time. This recipe isn't really one that you could mess up with additions. :)
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1 user found this review helpful

Green Curry Tofu

Reviewed: Jun. 6, 2010
Yum! This is a terrific recipe and tastes just like the curry tofu you get in Thai restaurants! I followed the recipe almost exactly as listed with the addition of green and yellow bell pepper strips. I added more milk/curry paste to compensate for the added veggies. This is a recipe that lends itself really well to additions - eggplant cubes and cooked onion strips would also be nice. Depending on the curry paste you buy and how much spiciness you like, you may need to adjust the quantity you add to the milk. Thanks, Janet, for a great recipe!
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Beaker's Vegetable Barley Soup

Reviewed: May 26, 2010
I've made this recipe several times and I just love it! I omitted the Worcestershire sauce and sometimes add an extra cup of barley to make it more filling, just as a personal preference. Thanks for a great recipe!
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1 user found this review helpful

Lemon Square Bars

Reviewed: Jul. 16, 2009
Like other reviewers, I am a bit reluctant to rate this recipe since I used a modified version based on another reviewer's suggestions. After browsing reviews, I decided to go with Paige's (if you sort by 'most helpful,' hers is second from the top). I halved the proportions she provided, which is what I usually do when I want to test out a recipe. For the crust, I used butter straight from the freezer and thawed it slightly. I cut it into squares to mix it with the other crust ingredients. I also dotted some butter pieces over the mixture after I squashed it into the pan. Another reviewer had indicated that this would prevent the crust from overbaking and getting burned, and this seemed to be true, as my crust was perfectly done, though a bit bumpy and unsightly. (Oh well - it was covered up, anyway!). I also put in the full amount of lemon juice Paige suggested. I used freshly squeezed juice. For baking, I used an 8x8 pan for slightly thicker bars, and lined it with parchment paper to make it easier to remove. I had to bake the crust for a long time, but the filling itself actually set pretty quickly. As soon as the mixture no longer looked wobbly, I took it out. I absolutely LOVED the final product. It was pretty tart with just a hint of sweetness. It was nice and soft. I probably added too much butter, but it made it taste pretty good. :) If you are looking for a sweet lemon bar, this probably isn't your recipe. My mom tried it and thought it was far too tart.
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3 users found this review helpful

Lentil Stuffed Tomatoes

Reviewed: Jul. 16, 2009
I really liked the idea of this recipe, but the final product was bland. Granted, I tend to prefer pretty spicy foods, but it seemed to lack flavor. Being Indian, I added some garam masala (a traditional seasoning) and crushed red pepper flakes, but next time I will try feta as suggested by some other reviewers (perhaps flavored feta!). I substituted cilantro for mint and liked the change. Overall, I think it's a good recipe with some modification.
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2 users found this review helpful

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