Rich Greer Recipe Reviews (Pg. 1) - Allrecipes.com (10478487)

Arrabbiata Sauce

Reviewed: Oct. 25, 2010

This is a great sauce. Yes, it is spicy, but that's how I like it. I added some capers and olives and that made it more like a puttanesca - but, in my opinion, that is good thing. It was like a puttanesca with more kick than is typical of that sauce.

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Brunch Enchiladas

Reviewed: Oct. 4, 2010

The flavor is pretty good but it was very hard to roll them up without the tortillas breaking and it was impossible to get them out of the baking dish looking like a enchilada. In some regards, the end result is more like a quiché than an enchilada. My wife liked it a lot more than me. As many know, "Real men don't like quiché."

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Rich's Asian Salad

Reviewed: Jun. 6, 2010

As written, this is a very good recipe. As I modified it, I think I made it a GREAT recipe. Some of the modifications I got from other people's reviews and some were my own idea. My modifications were - cut the amount of almonds in half - double the sesame seeds - brown the noodles, almonds and sesame seeds in the over (no butter) 350 degrees for 10 minutes - add a tablespoon of sesame oil to the sauce - add a half cup of cilantro - add 2 tablespoons of sumac For me, the sumac was the magic ingredient. It seemed to really round out the flavor.

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Asian Salad

Reviewed: Jun. 6, 2010

As written, this is a very good recipe. As I modified it, I think I made it a GREAT recipe. Some of the modifications I got from other people's reviews and some were my own idea. My modifications were - cut the amount of almonds in half - double the sesame seeds - brown the noodles, almonds and sesame seeds in the over (no butter) 350 degrees for 10 minutes - add a tablespoon of sesame oil to the sauce - add a half cup of cilantro - add 2 tablespoons of sumac For me, the sumac was the magic ingredient. It seemed to really round out the flavor.

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Asian Cucumber Thai Salad

Reviewed: Jun. 4, 2010

This is a great summer recipe. The only change I made was to add a little more red pepper flakes to give it just a little more kick. I'm participating in a tasting bee with an Asian theme this fall. This may be my recipe (unless I find something else I like better in the next couple of weeks).

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Baked Penne and Smoked Sausage

Reviewed: May 8, 2010

I followed the recipe as written. However, even before it was done, I was wondering if the recipe has everything right. The 2.5 cups of milk was way too much and the 8 ounces of uncooked penne pasta was too little. Also, this recipe needs to be spiced up a little. It's just a dull, uninteresting dish.

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Roasted Pork Tenderloin

Reviewed: Mar. 20, 2010

I loved the flavor and I especially liked the way the sauerkraut came out. I removed it from the oven as soon as the temperature hit 160 (about 2 hours). However, it was just a little too dry for me. Keeping pork moist is often an issue. In general, I think using a crock pot is the best option with most pork dishes.

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Roasted Asparagus and Mushrooms

Reviewed: Mar. 7, 2010

If I just want to "whip up" some asparagus from our garden, I usually just fry them with a little olive oil and seasoning. If I have mushrooms, I often throw them in as well. This recipe is essentially the same as how I cook asparagus without a recipe except that this recipe calls for roasting instead of frying. I'll fry next time. This asparagus got too dry in less than the 15 minutes suggested for roasting.

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Blue Cheese Beef Tenderloin

Reviewed: Mar. 7, 2010

This is probably the best tasting beef I have ever enjoyed. I wanted to make something special for my wife's birthday and this was perfect. I bought the best looking (and probably most expensive) beef tenderloin I could find. I marinated it for about 4 hours. I personally am not a big fan of blue cheese but my wife is. I only applied a thin layer of the sauce to mine and she applied a thicker layer to hers. She tells me that this is a lighter and less rich version of the sauce compared to what she has had in restaurants. With a side dish of asparagus and mushrooms and a glass of Cabernet Sauvignon, it made the perfect birthday dinner for her.

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Jagerschnitzel

Reviewed: Nov. 20, 2009

Excellent - You do not need a full cup of bread crumbs. 1/2 cup would be sufficient. I recommend using 2 eggs. I used fresh mushrooms. 2 teaspoons of cornstarch made the thickness "just right".

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Colleen's Slow Cooker Jambalaya

Reviewed: Nov. 3, 2009

GREAT RECIPE! My only variation is that I used the Ro-Tel diced tomatoes (with green chilies). This added some spice so I eliminated the cayenne pepper. The spiciness was just right for us - it may still be a little too hot for some people.

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Swordfish a la Siciliana

Reviewed: Sep. 25, 2009

The problem with swordfish is that it often gets too dry. The problem was not solved adequately with this recipe. Otherwise, I really liked the flavors.

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Spanish Moroccan Fish

Reviewed: Sep. 25, 2009

An excellent recipe and I think I made it even better. I replaced the paprika with ground sumac. Sumac is a Moroccan spice and it really works for this recipe. I doubled everything except the amount of fish and it was the perfect amount for 9 adults. I also added capers and doubled up again on the olives. This has to be served with couscous. I enhanced the couscous a little by adding pine nuts. Great meal.

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Shrimp Stir-Fry

Reviewed: Aug. 26, 2009

Excellent basic recipe. The next time I think I will not use frozen oriental vegetables and make up my own mixture of bamboo shoots, water chestnut, bean sprout, etc.. Also, I will cut back on the corn starch. This recipe stiffened up a little more than I wanted it to.

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Pork Chop and Feta Skillet

Reviewed: Aug. 24, 2009

The problem with pork chops in general is that they are often too dry. I like the flavoring of these pork chops and the feta cheese was great, but they were still dry. Sometimes I think the best way to cook pork chops is with Shake and Bake because that coating tends to seal in the moisture better than most other things I have tried.

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Merwin's Shrimp Gumbo

Reviewed: Aug. 23, 2009

This is incredible! I used andouille sausage because that seems right for a Cajon dish and it added a nice "kick". I cut the chicken into small pieces and left it in. I found that I could not brown the chicken with all the oil in the pan. Put just enough oil in the pan initially to brown the chicken, take the chicken out, add the rest of the oil and start working on the roux. Put the chicken back in latter.

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Corned Beef Hash

Reviewed: Aug. 10, 2009

This is a great basic recipe. I have 2 suggestions. First, go to the deli and have them slice some corned beef for you that is at least 1/4 inch think. Second, cook it in as the largest skillet possible (so it is spread out more) and cook it beyond just absorbing the liquid or cooking the potatoes. You want beef and potatoes to been browned with a little "crunch". I added a little oil to the skillet at the end to help with the browning.

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Grilled Asian Chicken

Reviewed: Aug. 10, 2009

This really excellent. I followed some other reviewers suggestions and increased the amount of sauce. I also marinated it in a ziplock bag.

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Fish in Foil

Reviewed: Jul. 19, 2009

This really is a great recipe. I made some modifications however. I sauteed minced garlic in the olive oil, added some rice vinegar and black pepper and made a great mixture to bast onto the fish. Otherwise, I followed the recipe and I loved the result.

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Easy Mushroom Rice

Reviewed: Jul. 19, 2009

I followed the suggestions of others and modified this recipe. I used fresh mushrooms and an onion and minced garlic. I sauteed them in the butter then added them to the rice with some chicken broth (not beef). I also used creme of mushroom soup instead of french onion soup. It was fantastic. It may become my favorite rice dish.

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