Ace Recipe Reviews (Pg. 1) - Allrecipes.com (18377500)

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Spinach Basil Pesto

Reviewed: Oct. 22, 2011
Watch your salt! This turned out too salty for me when followed exactly. It's better to leave out the salt until the end because your parmesan cheese (depending on the brand) can have a lot of salt in it. I also added extra garlic which can act as a salt-like flavoring to dishes and depending on how "garlicky" your garlic is, you may not even need salt. At the end, taste and if salt needs to be added. If so add in 1/4 tsp, taste again, then add more if needed. This is a very versatile recipe, perfect as-is (just add salt to taste instead of all at once) or easy to change up. I didn't have lemon zest so used an extra tbsp lemon juice instead. Added more olive oil for a thinner consistency, threw in more pine nuts for added taste and only used half the parmesan because that is all I had. I have also made this with more or less spinach or basil. This recipe adapts easily! Works in pasta or as a spread, just add more or less olive oil depending on the use.
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7 users found this review helpful
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Lentil and Green Collard Soup

Reviewed: Jun. 21, 2011
To make this more as a main dish, add shredded chicken! A great way to use left over chicken and it makes this more of a meal. Also, I found this much too lemony and a bit too salty. I decreased the salt to 3 teaspoons, decreased the lemon to 3 tablespoons and added 2 teaspoons tumeric and 1 tsp of chili powder. Because I added chicken, I also added 1/2 cup more lentils and 2 cups more water (please note as you may want to decrease my recommended spice additions down if you don't add extra water/lentils). Also, I don't pre-saute the collard greens. I just throw everything including all the spices in the lentils and water as soon as it starts boiling. Also, watch your lentils! They cook fast and as soon as they are they will disintegrate in a matter of minutes. I like mine just partially dissolved and then you have to immediately remove from the heat to keep their substance. Some thought this watery but I like it a bit soupy so you can serve this over jasmine rice. Viola-you have a hearty, healthy and delicious dinner! See my custom version of this under my profile for full details on the changes.
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8 users found this review helpful

Stuffed Chicken Breasts with Cornbread Dressing

Reviewed: Nov. 12, 2009
This goes to the top of our families list for favorite recipes! No more boring chicken! My husband loved this so much that after he finished his plate he walked over to the pan where a extra piece was and started eating it right out of the pan... classy, eh? He said it tasted like something from a 5 star restaurant and I thought so too. The best thing about it is that is is super easy to make if you have cornbread on hand. I would suggest making sweet cornbread the previous day for another dish and using the leftovers for this receipe the next day. The only variance I made was that I tripled the garlic and cut up a whole green pepper instead of half. I also put salt and pepper on the chicken and didn't add the sauce until 10 minutes before it was ready. So yummy... my 9 year old loved it too!
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20 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Nov. 12, 2009
A staple around our home is homemade soup. I make it 2-3 times a week and so we have plenty of leftovers for the next day's lunch and dinner. I am usually pretty good at determining if the ingredients to a recipe will result in rich flavors or not. I didn't think this soup would have a good flavor but I made it anyway due to all the high ratings. I found it very blah. The peanut butter definately gives it mild Asian flavor but very subtle and bland. That mixed with potatoes I found did not jive to well. I followed the advice of others and just turned it full over to a dish of the Orient by adding Chinese 5 spice and Coconut Milk then served it over jasmine rice. However, it was still not fantastic but at least saved a boring soup from not being eaten. To me this soup would be a good twist for those who love vegetable soup but are tired of the same old thing. However, I would stick to another receipe that omits the PB and adds other spices.
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2 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Feb. 5, 2008
There is a reason why this recipe scored so high by so many people... They really are the BEST! My husband said they taste like "Mrs. Fields" cookies. I am not a fan of chocolate chip cookies myself but I LOVED these. They are really soft and chewy. The walnuts are the perfect addition, too. The amount of chips and nuts are in perfect proportion. The only change I made was the temperature. I have a convection oven so I set the oven to 25 degrees lower. I also made the bigger so 11 minutes was the perfect timeing.
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3 users found this review helpful

Sangria Ham

Reviewed: Feb. 12, 2006
I made this w/ a 15 lb partially cooked ham. Since I had a larger ham I had to cook it for 5 hours and the top ended up pretty much black. Next time I would wait to add the brown sugar until the last hour. I would glaze w/ the wine mixture but the sugar will burn if your ham takes over 2 or 3 hours. My guests said it was picture perfect but I think they were just being nice. It looked burned. Once you cut into it, it was perfectly cooked and tasted pretty good. I will try other recipes before I try this one again.
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5 users found this review helpful

Golden Sweet Cornbread

Reviewed: Feb. 12, 2006
This works as cornbread muffins, too! I am not a huge fan of making cornbread as a round or square cake shape… they just are too messy that way. Instead I like to pour the batter into muffin tins lined with cupcake/muffin papers. This recipe works great as muffins. I pour the batter almost to the very top of the paper liners then I bake this at 375 degrees, but I have a convection oven so the heat is usually 25 degrees less than the normal temperature… so you can cook it at the suggested heat of 400 degrees with a normal oven. It takes 20-23 minutes for a toothpick to come out clean. The tops are always nicely browned and the muffins are perfectly cooked. The only other minor change I make is I use a medium grind cornmeal that is a little more course. It makes the cornbread more like a true “comfort food”. If you don’t like that extra crunch then use a finer grind. EVERYONE loves this- it is always on request from my guests and family, “Can you make your special cornbread?” It only takes about 5 minutes if you use a stand mixer. Very easy and very yummy! People will love that you made this from scratch. Oh yeah, and for you calorie nuts: I have calculated that if you make 12 muffins out of this batter, it runs about 180 calories per muffin or 2160 for the whole batch.
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1291 users found this review helpful

 
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