chikalin Recipe Reviews (Pg. 2) - Allrecipes.com (11831562)

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Beef, Mushroom and Guinness® Pie

Reviewed: Mar. 22, 2011
delicious, but the guinness flavor really develops as it sits - so the flavor is a lot stronger if you eat it as leftovers the next day. i made it with ruth's grandma's pie crust from this site.
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8 users found this review helpful

Noni Afghani

Reviewed: Mar. 22, 2011
kind of plain on it's own, but i think it's supposed to be like that - we ate it with curry, dipping it in the liquid. delicious!
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3 users found this review helpful
Photo by chikalin

Guinness® Corned Beef

Reviewed: Mar. 17, 2011
ive made this two years in a row now. absolutely the best corned beef ive had. today i put it in the slow cooker on low at 730 am (completely covered with the sugar- guinness mixture - i used two bottles for a 3.5 pound piece of meat and the 1 c of sugar) and turned it up to high around 4. we ate it at 7 and it was so tender it was literally falling apart.
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3 users found this review helpful

Italian Meringues

Reviewed: Mar. 10, 2011
for people that didn't get the right texture - if there is even a speck of yolk in your egg whites or a trace of fat in the bowl (oil etc), they won't whip right. also, try adding the cream of tartar to the whites instead of to the sugar mixture - it might help reach stiff peaks. also- although making meringues when it is humid can make them collapse or bead, this particular recipe (when used to make cookies) seems to handle humidity better than most i've tried.
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Chocolate Chip Meringue Drops

Reviewed: Mar. 8, 2011
the flavor is great. however, i did as a reviewer suggested and used splenda. my meringues fell (i've made meringues from different recipes a number of times before and never once had that problem) and, from what i can find on the internet, meringues often fall because the sugar isn't properly incorporated - so i'm assuming it was the splenda. EDIT- made them again and they came out fine with regular sugar. also, if anyone has problems like TXCUTIE920, humidity can be an issue when making meringues. if it is raining or humid, baking meringue(s) may collapse. if the problem is in getting the whites stiff, any trace of water in the bowl or traces of yolk from separating the eggs can prevent the whites from stiffening adequately. supposedly pasteurized whites (the carton kind) aren't suitable for meringue (or so says the package on mine), but they whipped up just fine for me - slightly less stiff than normal whites but not so much so that it was a problem. oh, and, if you're not using an electric mixer of some kind, that might be the problem. i can't imagine whipping whites by hand the way my mixer does on maximum speed.
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Juiciest Hamburgers Ever

Reviewed: Feb. 26, 2011
two of the people i made these for loved them, one thought they tasted like meatloaf. they were good, though.
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1 user found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Feb. 26, 2011
i actually found that adding some shredded low fat mozzarella cheese made them incredibly moist, using 99% fat free ground turkey.
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2 users found this review helpful
Photo by chikalin

Fluffy White Frosting

Reviewed: Feb. 26, 2011
i didn't see any other reviews mentioning this, so i may be wrong, but i was unsure about using uncooked egg whites (i know the hot sugar syrup is mixed in, but i'm not sure if that would be enough to get rid of things like salmonella.) i used pasteurized egg whites to rid myself of this problem (the carton type, in white-only) and the frosting was amazing. it didn't get as stiff as it could have, probably because i didn't use real egg whites, but it was still a good consistency for frosting and i think a bit more cream of tartar will fix the thinness from carton whites. EDIT- research online led to me finding that the heat from the sugar mixture makes this safe for consumption without cooking. for people that didn't get the right texture - if there is even a speck of yolk in your egg whites or a trace of fat in the bowl (oil etc), they won't whip right. also, try adding the cream of tartar to the whites instead of to the sugar mixture - it might help reach stiff peaks.
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7 users found this review helpful

Sizzling Steak Fajitas

Reviewed: Feb. 22, 2011
these really were delicious. i served them with a side of spanish rice, although they were so filling i couldn't even finish my plate.
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8 users found this review helpful

D's Famous Salsa

Reviewed: Feb. 22, 2011
this was ok alone. we tried it after making it and decided it was missing something. scouring the site for other salsa recipes led us to add a bit more salt, some vinegar, some red pepper, and some chili powder. it was great with the additions, but not so great on its own.
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4 users found this review helpful
Photo by chikalin

Easy Focaccia

Reviewed: Feb. 19, 2011
i usually make italian bread when i make italian food, but my boyfriend asked me to make this every time instead! it's absolutely delicious bread, and doesn't take as long to make as most breads seem to.
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2 users found this review helpful

Cucumber-Cilantro Raita (Yogurt)

Reviewed: Feb. 17, 2011
i loved this! i love the flavor of cilantro, but sometimes find it overpowering. it's definitely not overpowering in this, but the flavor comes through - it's a perfect ratio. i found it a bit salty, but i think i'm on the low end of salt tolerance, so i think it's just the right amount of salt for most people.
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3 users found this review helpful

Red Lentil Curry

Reviewed: Feb. 17, 2011
very good. i made it with basmati rice and the cucumber cilantro raita from this site.
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1 user found this review helpful
Photo by chikalin

Hawaiian Chicken Kabobs

Reviewed: Feb. 15, 2011
absolutely delicious! i think you lose something if you don't marinate the pineapples and chicken together - maybe add some pineapple juice to the marinating chicken? the marinated and grilled pineapple was especially delicious. i served it with homemade hawaiian bread and white rice, and i made another batch of the marinade (thickened with cornstarch) to make into a sauce for the rice.
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6 users found this review helpful
Photo by chikalin

Mozzarella Basil Bread

Reviewed: Feb. 14, 2011
wonderful bread, it's dense- but in a good way. i added some garlic and served it with chicken parm. we dipped the bread in extra tomato sauce and it was great! the loaves the directions tell you to make are very large, so i ended up making 7 smaller ones, and they were still big - a good size to share with someone else.
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3 users found this review helpful

Chocolate Macaroons I

Reviewed: Feb. 13, 2011
instead of melting the chocolate, i prefer using mini chocolate chips and mixing them in like the coconut and nuts.
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Photo by chikalin

Coconut Bonbons

Reviewed: Feb. 13, 2011
very good both with the pecans and without (if you leave them out, increase the coconut until the consistency seems right.) i like them coated with dark chocolate instead of semi sweet- dark chocolate and coconut is great combination! it makes SOOO many candies, though. i usually only get through about 2/3 of the filling before i'm sick of rolling balls.
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9 users found this review helpful

Baked Halibut Steaks

Reviewed: Jan. 31, 2011
this recipe is wonderful, but i didn't think the feta went so well with the fish, so i plan on leaving it off next time. it might be a product of how i was raised - my grandmother always told me cheese doesn't belong with fish!
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6 users found this review helpful
Photo by chikalin

Cantonese Style Pork and Shrimp Dumplings

Reviewed: Jan. 31, 2011
absolutely wonderful dumplings. they receive rave reviews every time i make them. i use a food processor to eliminate having to chop everything by hand, and i cook them in a bamboo steamer because it's easier than boiling, healthier than frying, and i just happened to have one.
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12 users found this review helpful

Broccoli Beef I

Reviewed: Jan. 29, 2011
also great with chicken! you can microwave frozen broccoli and use that instead of fresh to make it a bit quicker, but you need to thicken the sauce some before you add the broccoli - it will get mushy if you cook it the 10 minutes in the sauce.
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Displaying results 21-40 (of 69) reviews
 
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