COZY CUISINE Recipe Reviews (Pg. 1) - Allrecipes.com (1995176)

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Creamed Cabbage

Reviewed: Sep. 18, 2011
This was really good and addicting. Added some red pepper that I had frozen and garlic and onions. Used bacon grease I had in the fridge and cooked ham instead of bacon. Will definitely make again and again.
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2 users found this review helpful

Pan Fried Swiss Chard

Reviewed: May 18, 2011
This was ABSOLUTELY delicious! I cooked the bacon in the oven and used 2 tablespoons of the bacon grease and olive oil instead of butter....Next time I will use 1/2 grease and oil. I also added a little freshly grated ginger. I also added some frozen shrimp I had on hand. This was a meal by itself for me and I actually prefer swiss chard now over fresh spinach.
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1 user found this review helpful

Beef and Irish Stout Stew

Reviewed: Apr. 6, 2011
WOW!! I have rated and reviewed about 50 recipes on this site and this was the very first recipe that I have had an extremely negative review. I didn't care for this recipe. Couldn't doctor it up in any way to make it better. This recipe was just a complete waste of my money.
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6 users found this review helpful

Megan's Granola

Reviewed: Mar. 25, 2011
YUMMY! YUMMY! YUM! It's just great to make homemade granola. A lot less sugar and no preservatives like the granola I used to buy in bulk at Central Market. I cut the recipe in half and used enough maple syrup and honey to make about 1/2 a cup...(no brown sugar for me). Added dried cranberries as soon as I pulled the granola out of the oven. DELICIOUS!!! Can't wait to add a couple of spoonfuls to my yogurt for breakfast.
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2 users found this review helpful

Chipotle Shrimp Tacos

Reviewed: Mar. 16, 2011
This was delicious! Used 1lb shrimp and 1 pepper with a teaspoon of sauce. Then made the Cilantro cream sauce with more peppers and sauce. Perfect touch heat!
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2 users found this review helpful

Basic Chicken Stock

Reviewed: Mar. 13, 2011
Made the stock....but wanted to share my cheap discovery. I usually buy boneless chicken breast...so I don't think to save chicken carcass to make stock. I go to the 99 Ranch Market in Houston(Very nice Asian Market) and buy the chicken carcass. I paid $2.00 for two of them. This is extremely convenient for me since I only make stock about twice a year..and it's not something I plan ahead to do since it's just me. Don't want to overload my freezer with bones I "may" use in the future. Makes for a great stock!
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14 users found this review helpful
Photo by COZY CUISINE

Beet Bundt Cake

Reviewed: Mar. 2, 2011
I am still absolutely shocked that this cake tasted so good! Couldn't taste the beets at all. Roasted 1 large and two small beets which gave me 1 1/2 cups. Used half whole wheat half regular flour. I had 6 mini bundt pans I had never used. Cakes were done in 20 minutes. I also made my first ganache to go over the cakes. I was pretty impressed with myself.
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1 user found this review helpful

Cajun Crawfish and Shrimp Etouffe

Reviewed: Jan. 15, 2011
I love to cook but I had never made etouffe before. I was supposed to bring some to a family function that was made by a coworker...but it wasn't enough. I decided to try my hand at it today. It was surprisingly easy and it was a HIT with the family. My Louisiana college grad daughter, my culinary educated daughter and her Louisiana heritage boyfriend were loving this dish to the exTreme'. Slight changes made: One 14.5 can of fire roasted diced tomatoes to replace the 2 tomatoes. 1 TBSP Tony Chacheres, 1/2 TBSP Old Bay, 1/2 Tsp Cayene Pepper.. (I kinda eyeballed these spices) Used only Shrimp...nothing against crawfish. 1/2 C. clam juice and 1C. chicken stock. (again eyeballed). We'll make with Chicken and sausage next time for my friend who doesn't eat seafood. Also: Next time I will saute the veggies before making the roux. No biggie...but veggies just saute quicker outside of the roux. We'll see how that works.
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6 users found this review helpful

Miso Soup

Reviewed: Aug. 8, 2010
WOW!!! I followed other suggestions and added a bunch of kale and mushrooms by sauteeing with olive oil and garlic first then adding the water and the dashi granules. This was so filling and delicious. During my quest to get the ingredients I almost bailed and just got instant Miso while at the Asian Market. I'm sooo glad I went homemade. It's a huge difference between instant and homemade. Yum..Yum..Yum.
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8 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Apr. 26, 2010
Wow... I was very impressed with this dish...It was perfect for a low carber. I did add a little cornstarch flurry to thicken it up (That added 7 carbs to the entire dish)... I also added a teaspoon of splenda to balance out the taste and a little chicken broth. This is great with some steamed veggies. Will definitely make this again.
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4 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Apr. 18, 2010
This was delicious! Only gave it four stars because of the changes I made as a low carber. I simmered some cauliflower and mashed it up ...used this as the thickener...also add sausaage... I only needed 2 cups of cheese..Nice and creamy and hearty.
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4 users found this review helpful
Photo by COZY CUISINE

Asian Mushroom Soup

Reviewed: Jan. 17, 2010
This was a very nice soup. Easy adjustment for low carbers...just leave the noodles out. I didn't add the spinach at the end because there were plenty of the other ingredients. Very filling and guilt free.. But you absolutely need more broth or water.
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2 users found this review helpful

Shrimp and Crab Bisque

Reviewed: Jan. 10, 2010
I had to add water, more chicken stock, cream and wine to make it add up to four servings. I also had a problem with the blandness of the shrimp. The bisque had wonderful flavor with the added Old Bay, but I would suggest sauteeing the shrimp first in the pot with a couple of seasonings. Remove and proceed as normal. Add the cooked shrimp at the end. But just to throw the shrimp in the bisque raw does nothing for the overall outcome. Will make again in few months ... It's too rich to be a regular menu item.
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3 users found this review helpful

Death by Chocolate Mousse

Reviewed: Jan. 1, 2010
I just made this for my father... Will deliver tomorrow...It actually filled two store bought deep dish pie shells (buttered them and baked at 375 for 15 minutes). Added about 1/4 Cup of Torani's Hazelnut syrup to the melting chocolate mixture. You must have patience when making the whipped cream. If you don't have nice peaks it won't set up when you introduce the chocolate mixture. But I dont' have the patience to make the whipped cream for the topping...(Redi Whip to the rescue). Next time will top with some candied pecans and drizzle with some cararmel and chocolate sauce. It's a keeper.
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3 users found this review helpful

Country-Style Ribs

Reviewed: Dec. 9, 2009
This was absolutey delicious. The flavoring is perfect....It's extremely important to add the clove and allspice. It makes a huge difference in taste. After time was up in the oven I removed the meat, turned on the stove and added a cornstarch & water mix to thicken a little bit. I'm fighting the urge right now to not go for seconds....
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2 users found this review helpful

Pork Chops with Dill Pickle Marinade

Reviewed: Sep. 12, 2009
So I found this recipe earlier today and decided to give it a try. It seems most of the pork chop recipes I found on this site and many others consisted of soy sauce and brown sugar. I was happy to find something different & low carb (with great reviews). I was very pleased with this recipe.. but there was no WOW factor. Dill pickle juice was a very unique marinade idea. I did add a jalapeno, garlic and red pepper flakes to the pickle juice marinade. And the porkchops did come out very tender and quite good...but it wasn't the be all end all. But I will make it again when I have used the last pickle in the house. For the newbie culinary folks this is a great recipe. I would suggest roasting a pork roast in a cooking bag with the pickle juice. Very impressive! Just add some extra herbs and a little salt. And I agree with others when they suggest not to tell your family or friends how you flavored the meat. They will be pleasantly surprised to find out the flavor came from pickle juice. But the pickle juice is only the base. There is extreme room to enhance this recipe.
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5 users found this review helpful

Chicken with Chipotle

Reviewed: Aug. 2, 2009
Ok...The sauce is AMAZING! Yes you should definitely do a cornstarch slurry to thicken it. But it works great. I over cooked my chicken so it just fell off the bone, but I would make the sauce by it self for seafood dish or pork also. And this would also be great for nachos (It has the same consistency once you add the cornstarch slurry). Just add some cheese as desired. Great versatile sauce!
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3 users found this review helpful

Pesto Tuna Salad with Sun-Dried Tomatoes

Reviewed: Jun. 3, 2009
Ok...I did this recipe with cooked shrimp that I bought from Walmart. I'm low carbing and was looking for something different to do with the shrimp. Followed the recipe otherwise except I added some Old Bay Seasoning. DELICIOUS!!! But then I went stupid and added some relish. DUMB CHOICE. It's still decent but I should have stopped while I was ahead. If you use shrimp instead of tuna...remember this isn't tuna salad and leave well enough alone. Lesson learned... I will make this again next week and follow directions. Hint: Buy pesto ($2.50) and sun-dried ($1.15) tomatoes from Central Market bulk area. It's soooo much cheaper but the quality is still amazing. Update: I just made this recipe again but went by the recipe but with shrimp that I chopped up(manually) and it taste great. I still added a dash of Old Bay which gave it a kick. The only thing missing is a little citrus zing. I didn't have any lemon or lime but I think that would have added the perfect touch. Although I love it with the shrimp I'm still a little scared to try it with the tuna. Which is weird because I'm usually open to try all types of new things and I know it's less expensive than shrimp. I'm sure I'll try it with tuna eventually. Thanks for the great recipes!
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2 users found this review helpful

Queijadas

Reviewed: Apr. 19, 2009
My goodness these are extremely addictive. Honestly, one cup of sugar is all you need. Also..I greased the muffin pans with butter then sprayed with a non-stick cooking spray. Absolutely no problems with them sticking. They came out perfectly. I was a little freaked out when I first took them out of the oven because they were a litle jiggly....but no worries at all. It made 18 perfect shells... I just gave a 6 to my neighbor who let me borrow two muffin tins and between me and my daughter we have only 3 left. So easy to make. My daughter wants this to be part of a Sunday morning breakfast ritual. Yum Yum Yum!
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Prune and Olive Chicken

Reviewed: Mar. 22, 2008
OMG!!!! I accidently came across this recipe and thought, "Prune and Olives??? YUCK!"...but after reading the reviews I decided to give it a try. I made this last night for me and my 17 year old...and there is barely any left this morning. (I just had some for breakfast.) Will definitely double the sauce next time. And I did put the prunes and olives in the blender along with the oil and vinegar. Didn't use capers. I think I'll make another batch tomorrow. TO ANYONE SEEING THIS RECIPE FOR THE FIRST TIME....DON'T BE PUT OFF BY THE INGREDIENTS!!! IT IS ABSOLUTELY DELICIOUS!!!!
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6 users found this review helpful

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