Spyce Recipe Reviews (Pg. 1) - Allrecipes.com (1187692)

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Chef John's Peach Cobbler

Reviewed: Jul. 5, 2013
I love peach cobbler. I normally make a rolled crust, but thought I would give this recipe a try. It's delicious! I used cinnamon instead of five spice powder. Some reviews say there was a lot of liquid in the pan after an hour. I baked mine for 50 minutes, and it was perfect. I think the type of dish used matters so use something similar to the one in the video.
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9 users found this review helpful

Chef John's Meatless Meatballs

Reviewed: Jul. 1, 2013
I've made these meatballs a couple of times. They are delicious with spaghetti and make a dynamite meatball sub! I used Quaker Old Fashioned Oats since that's the kind I had, and I used Panko bread crumbs. The video instructions say to cool the mushroom mixture after adding the oats. The written instructions above omits that step. I followed the video instructions and let the mixture cool to room temperature before adding the cheese and remaining ingredients.
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13 users found this review helpful

Espinacas con Garbanzos (Spinach with Garbanzo Beans)

Reviewed: Feb. 8, 2013
I really enjoyed this. I used fresh spinach and added it to the skillet last. I was out of cumin so I used a small pinch of the curry powder that I made from a personal recipe on this site (Bon Apetito). I served this with Fast Salmon with a Ginger Glaze (Chef John) and brown rice. Great recipe. I will add a pinch of red pepper flakes for a little heat the next time I make it.
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4 users found this review helpful

Fast Salmon with a Ginger Glaze

Reviewed: Feb. 8, 2013
Delicious! I cooked the salmon in the oven and followed the recipe for the sauce to the letter. It was so good that my husband told me he would wash the dishes, even though he worked overtime. I know it's just so he can sneak more of the salmon and the wonderful sauce! I imagine that grilled salmon is even better. I will definitely make this again.
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12 users found this review helpful

Crispy Edamame

Reviewed: Feb. 6, 2013
I made these in my NuWave Oven on the 2" rack. I lined the pan with parchment paper and cooked them for 12 minutes. I use the edamame from Safeway that is individually packaged and frozen. I cooked them in the microwave according to the package directions and patted them dry before adding the seasonings. I also added a pinch of garlic powder and aleppo red pepper flakes. Very tasty. The edamame was more chewy than crispy, but the cheese added a nice crunch!
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2 users found this review helpful

Italian Sausage Baby Back Ribs

Reviewed: Feb. 4, 2013
I made these in my Showtime Rotisserie (about 1 1/2 hours). Divine! I don't use garlic salt so I swapped that for garlic powder. One tablespoon of Kosher salt was plenty. I ground the fennel seeds in my mortar as done in the video. The recipe doesn't mention this. I used Huy Fong Chili Garlic Sauce, which is HOT, but the heat balanced out nicely with the sweetness of the sugar and orange juice. Everyone loved these, and they didn't last long!
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3 users found this review helpful
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 26, 2012
I've been making this for a long time. The spice mix is great as is, but I usually add something or substitute a different spice or herb. I also stuff the cavity with pieces of green bell pepper as well as the onion. I open the oven after the chicken has been in for about 3 hours and there's enough juice in the pan to baste the chicken with. I start checking the temperature at 4 hours. Sometimes, the chicken is done after 4.5 hours, so it doesn't hurt to check. I baste it again too. This recipe doesn't mention basting, but I think it helps keep the skin from getting dry and rubbery. After I take it out of the oven, I tent the pan loosely with foil. This helps to soften the skin up a bit. On occasion, there will be leftover chicken, and I like to use it make Chicken Tortilla Soup.
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4 users found this review helpful

Cauliflower Rice with Parmesan and Basil

Reviewed: Nov. 2, 2012
One of my favorite recipes modified from Orzo with Parmesan and Basil on this site. This recipe is perfect side for a week night meal. I use lemon basil which add a nice lemony flavor. A good substitute would be a little lemon zest if lemon basil isn't available.
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5 users found this review helpful

Sweet Potato and Black Bean Chili

Reviewed: Nov. 2, 2012
I love sweet potatoes and had to try this recipe. I'm glad to report that it did not disappoint! I made mine in my crockpot on low for 5-6 hours. I sauteed the onions and aromatics as directed in step 4 and added to the crockpot along with the ingredients in step 5, and the black beans in step 6. I roasted the sweet potatoes while the chili was cooking and added them to the crockpot at the end to heat through. I didn't reduce the water in the recipe, and the amount of liquid at the end of the cook time was just right. To add more body to the chili, I smashed some of the beans up right in the crockpot to fill it out some. Sometimes when making chili if I remember, I reserve a 1/2 cup or so of the rinsed beans to smash and add when the chili is about done. I usually forget though and just smash in the pot. I served this with a pan of cornbread and topped the chili with fresh cilantro and a little shredded cheddar.
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108 users found this review helpful

Thai Cucumber Salad

Reviewed: Jun. 16, 2012
Since the sugar and vinegar ratio is the same, the dressing is very sweet. I added enough sugar to suit my taste. I skipped the draining part in favor of lightly salting the cucumbers. I also added about a 1/4 teaspoon of garlic powder to the dressing. I let mine sit in the fridge for a couple of hours before serving. They were delicious. I served as a side salad with the Kalua Pig in Slow Cooker recipe from this site. A very good combination.
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3 users found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jun. 10, 2012
I've made this twice. The first time, I followed the recipe as written. It was really good, but the juice was very salty, so I added it a little at a time to the shredded pork. The juice is very flavorful so you really don't need a lot to get that smoky flavor worked into the meat. I read a review about adding additional items like garlic and bay leaves, and that's what I did the second time I made it. I rubbed garlic powder on the roast and added 1/2 of a large bay leaf to the cooker after the juice rendered from the pork. I don't cook with or eat a lot of salt so I had to cut back on the amount of salt in the recipe. I used less than a tablespoon to rub on a 6.5lb roast. The meat wasn't salty. The juice was still salty, but very flavorful so I added it a little at a time to the shredded pork, tasting after each addition, until it was just right. I'll use even less salt next time. Also the newer slow cookers don't cook as slow as the older ones. I have a Breville slow cooker that I've had for 6 years, and it will cook the roast in about 8 hours on low. I served the shredded roast with braised cabbage and rice.
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8 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Jun. 8, 2012
One of my favorite recipes. Simple to make with a few ingredients, this recipe is perfect side for a week night meal. I saute 1/2 of a chopped onion in the butter before adding the orzo. Garlic is a nice addition as well.
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7 users found this review helpful
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Curry Powder

Reviewed: Jun. 8, 2012
Awesome! Great balance of flavors. I enjoy making my own spice blends and this one is a keeper. I toasted and ground whole spices for some of the ingredients. I had whole Asian Tien Tsin peppers and ground a few of those to use in place of the Red Indian chile powder. I used about a tablespoon which added plenty of heat. I used the curry powder as a rub for ribs that I grilled. They smelled so good I could hardly wait to take them off the grill. The taste was equally satisfying with a light spicy curry flavor. Thanks for sharing!
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4 users found this review helpful

Easy Broccoli Salad

Reviewed: May 20, 2012
Nice, easy, and tasty. I only used a couple tablespoons of olive oil, and let it sit in the fridge for an hour. Served with grilled salmon kabobs, and the orzo with basil and parmesan from this site.
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29 users found this review helpful

Truly Delicious Brussels Sprouts

Reviewed: May 9, 2012
First, I'll confess that I actually like Brussels sprouts! I started slicing them long ago to trick my husband into eating them! For the longest time he thought it was cabbage, lol! Anyway, this recipe is really outstanding, and the lemon juice brightens it up nicely. I almost follow it exactly except I add teaspoon of lemon zest and cut back on the lemon juice. I also sprinkle red pepper flakes onto the finished dish. I cook mine longer than 45 seconds, probably closer to 2 minutes, and they still have the nice bright color and texture. I served this with grilled chicken wings and rice.
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39 users found this review helpful

Corn and Black Bean Salad

Reviewed: Feb. 25, 2012
I'm on a roll with two good recipes in a day. Great as a side dish with grilled or roasted meat and as a filler to make wraps. I added some to a spinach wrap along with thin slivers of roast pork, jalapenos, and a shredded Mexican cheese blend. Delicious! I used a 15 oz can of corn and added in about a 1/2 cup of diced onion. This will be a great side for BBQs.
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4 users found this review helpful

Lemon Scones

Reviewed: Feb. 25, 2012
Great! I wanted more lemon flavor so I added in a teaspoon of lemon juice. I brushed the tops of the scones with heavy cream and sprinkled on turbinado sugar. I used my Nordic Ware mini scone pan to bake them to make 16 mini scones. I enjoy these as a light snack with coffee. I baked mine at 425 degrees for about 18 minutes. These would be really good with a lemon glaze.
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4 users found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Feb. 17, 2012
I prepared this in my wok. I salted and browned the ground beef first, removed it, and poured off the oil. I added half a chopped onion to the recipe and stir fried until softened. After the onions were softened, I added in the garlic and about a teaspoon of fresh grated ginger. I like black pepper so I used 1 ½ teaspoons of coarse ground pepper. Then I added the cabbage and stir fried it for 3-4 minutes. I added in two tablespoons of water and the soy sauce, lowered the heat and covered the wok to let the cabbage steam to soften it to al dente, about 3 minutes. I placed the ground beef back into the wok and tossed it with the other ingredients. I didn't have a fresh red bell pepper so I used jarred and added those in after the ground beef, tossing just to mix them in. I omitted the cornstarch and ½ cup of water completely.
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3 users found this review helpful

Sauceless Garden Lasagna

Reviewed: Aug. 15, 2011
Very tasty and creative. I replaced the feta with ricotta salatta (the Italian version of Feta) and used a sweet yellow onion. This recipe is a great way to use up veggies from the garden, and it is a really good dish to serve for meatless Mondays.
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3 users found this review helpful

Fresh Tomato Shrimp Pasta

Reviewed: Aug. 9, 2011
Tasty and easy to make. I skipped the shrimp to make this a meatless dish and added a couple more cloves of garlic. I didn't use the food processor at all. I used my garlic press and knife. I didn't have mozarella so I used ricotta salata. Used rotini instead of fettucini. Added in a big pinch of red pepper flakes (aleppo). Since each ingredient pretty much stands on its own in this recipe, fresh herbs are highly recommended. I used lemon basil which added a nice lemony flavor to the dish. A teaspoon or so of grated lemon zest would be a nice addition to this recipe.
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5 users found this review helpful

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