RedRobynNAU Recipe Reviews (Pg. 1) - Allrecipes.com (1213843)

Salisbury Steak

Reviewed: Oct. 20, 2008

The sauce was too ketchup-y for us. Won't make again.

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2 users found this review helpful

This is SOOOO yummy! I was trying to emulate an olive spread we would get at a deli near where we used to live. This is a near perfect match! I only used 1 tablespoon of the balsamic because I didn't want it to be too sweet -- I like the saltiness! I am interested to try it with the required amount of balsamic though -- perhaps next time. For serving, I toasted some baguette slices, spread a layer of homemade Garlic Spread (recipe on this site by CKBK), and then topped with the olive mixture. It was an AMAZING appetizer!!! Will make again. Very pretty too.

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11 users found this review helpful

Garlic Spread

Reviewed: Sep. 10, 2008

I tossed everything in the food processed and processed until completely smooth. I was looking for more of a cream cheese flavor so I was disappointed that the butter was so strong. I served this on toasted bread slices topped with an olive tapenade so I couldn't really taste the butter unless I ate the spread by itself, so that's good. If I make this again for a bagel spread or something, I'll try halving or omitting the butter.

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34 users found this review helpful

Homemade Spaghetti Sauce

Reviewed: Sep. 6, 2008

This was surprisingly underwhelming! It wasn't BAD, but it wasn't great. I have a hard time getting excited about "OK" recipes. I probably won't make this again unless I make some serious changes. I'm looking for out-of-this world flavor and this recipe didn't even come close.

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8 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Sep. 1, 2008

I incorporated the following suggestions from other reviewers: used 1/2 c wine; more garlic (1 head in total); 1 can diced tomatoes, drained; and added some crushed red pepper, salt, and pitted and sliced kalamata olives. I tasted the sauce once it was done cooking, but before I added the shrimp, feta, and noodles and I was pretty nervous!! It didn't taste like much, but at least it wasn't horrible. However, once I mixed it altogether, I breathed a sigh of relief -- it was actually pretty good (mostly thanks to the feta, I'm sure)! I wouldn't say it's my favorite dish in the world, but it IS super easy, convenient, and different than most of our "easy convenient" dinners, so I know we'll have this again.

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4 users found this review helpful

Stuffed Strawberries

Reviewed: Jul. 10, 2008

I made these for our 4th of July BBQ; I follwed the directions exactly plus sprinkled the tops with blue sprinkles (red, white, and blue...). Silly me prepared them the night before - the next morning, the strawberries were runny and the blue sprinkles bled a bit so they didn't look as perfect as they had. Being a perfectionist, I "conveniently forgot about them" the day of the BBQ. Luckily, one of my "nosy" party guests found them in the fridge and brought them out - they were gone in no time (in fact, they were gone before I even realized they were set out!). Everyone loved them and COMPLETELY forgave the drippy-ness. My only complaint is that slicing and filling the strawberries was SLIGHTLY time consuming and messy (I had to use the sandwich bag method which was harder to work with - I think a pipette bag will help a ton). I think these were so impressive in presentation and taste (like cheesecake) that the prep issues are more than worth it. Overall, I was pleased and will make these again.

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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Jul. 5, 2008

I have tried MANY different jalapeno popper and jalapeno-popper-esque recipes...none of them impressed me and all of them took SO MUCH WORK. This recipe is completely the opposite!! HOLY COW is it amazing! The past reviewers and recipe submitter are absolutely correct - it DOES taste exactly like a popper and it is SOOOO easy to make! Every single person who tried this at our 4th of July BBQ fell in love with it - they just couldn't stay away! Thank you, thank you, THANK YOU for this recipe!! I will definitely bring this to many future gatherings! I topped with Panko bread crumbs (sprayed with cooking spray) and baked for 30 minutes at 375 degrees. UPDATE: I've been using two cans of green chilies and a full can of jalapenos. Sounds like a lot, but it's perfect in my opinion! It's dangerously addicting though. My boyfriend's brother likes to make tortilla pinwheels with the mixture - it's pretty tasty this way, but I prefer Ritz crackers.

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14 users found this review helpful

Shredded Beef for Tacos

Reviewed: May 21, 2008

This was just great! I followed the recipe exactly and couldn't be happier with the results! The meat literally fell apart after cooking so shredding it was a snap. I let it cook all day on low, shredded it, and then let the shredded meat simmer for about an hour longer in the juices. The cilantro and green onions are a MUST! I think a squeeze of lime juice and some pico de gallo added to each taco would be amazing - will definitely do it next time. I intended to freeze half of the recipe, but my boyfriend enjoyed it so much that he had four servings between dinner and bed time, and I know he'll eat more for lunch today. Next time, I'll have to stick half in the freezer before he gets his hands on it! haha My only suggestion is to pour the meat in a strainer and let drain for a few minutes before serving - we didn't and our un-fried corn tortillas disinegrated due to so much juice. We froze the extra juice to use as a chicken marinade or something in the future - it was so yummy!

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2 users found this review helpful

Tater Tot Casserole II

Reviewed: May 10, 2008

I made the following changes: Browned the meat on the stove first and added two cloves of garlic (omitted the garlic powder); stirred 1/2 tsp of dried onions into the soup mixture (would have sauteed fresh onion with the beef but I didn't have any); mixed some frozen green beans into the soup mixture (eyeballed the amount); layered meat first, then soup mixture, then 1 cup of sharp cheddar, and then the tater tots and garlic powder; I baked for 30 minutes and then topped with some French's French Fried onions and baked for about 15 more minutes (until the onions started to turn darken). WOW -- I was surprised at how good it was! I expected it to be really "cheap" tasting, but it tasted pretty awesome. My boyfriend was in heaven (he loves tater tots) and I was totally impressed. I will definitely make this again. Best of all, it was SO easy!

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1 user found this review helpful

Chicken Spaghetti III

Reviewed: May 5, 2008

I did not want to give this an actual star rating because I was forced to make MANY changes due to what I had on hand. Unfortunately, I would not be able to submit my review without a rating, so I went with a "middle of the road" three! I always like to add my experience when trying new recipes, so here she goes for what it's worth! I didn't have any condensed "cream of stuff" soups on hand, so I had to make my own (butter, flour, milk, chicken broth -- you can find a recipe online). I also used a full pound of cheese, just because I had it. I only had a 14-oz can of crushed tomatoes on hand and a small can of diced green chiles. I did not have any onions on hand so I subbed with 1 diced green bell pepper and some onion powder. I had about 6 slices of leftover bacon I needed to use, so I crumbled that and threw it in as well. The homemade cream of mushroom soup wasn't bad and thickened nicely, but I wonder what the dish would have been like with the real stuff - before adding any other ingredients, I tasted the soup and it was flour-y (shocker). Another lesson learned, 1 pound of cheese was WAAAAAY too much!! Before adding the noodles, the sauce tasted very similar to velveeta-and-salsa chip dip, which is a little weird. Green onions would have been great, so IF I make this again, I'll be sure to add them. I liked the bell pepper and the bacon, so I would probably include those as well. I would not be surprised at all if I made this again (with the proper ingredien

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Roasted Garlic Cauliflower

Reviewed: Apr. 21, 2008

This is easy, delicious, and healthy. I served it with Crystal's Chicken Saltimbocca (also from this site), and they went really well together. Instead of mixing the ingredients in a seperate bag, I just added the cauliflower to the casserole dish, topped with the olive oil, garlic, etc. and mixed really well by hand. Turned out just fine and was well coated.

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1 user found this review helpful

Grilled Garlic Artichokes

Reviewed: Apr. 21, 2008

These were good, but I do not recommend dipping them in the oil as you eat -- it was way too oily!! I like the idea of marinating the chokes in the fridge after boiling...I think I'll try that next time to help the artichoke absorb more of the flavor. This was an easy, delicious recipe that I'm sure we'll make again. I really liked the lemon in this dish.

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1 user found this review helpful

Crystal's Chicken Saltimbocca

Reviewed: Apr. 21, 2008

This is so, so, SO good!! I took a queue from another recipe and added a couple of cloves of crushed garlic to my olive oil. I added half of the garlic / olive oil to the spinach, and used the other half for brushing over the chicken. We used a dry sauvignon blanc. The only reason this gets a 4 instead of a 5 is because the chicken WAS a little dry. It still tasted awesome, but I would have preferred a moister chicken. I will either cover the pan or bake in the oven next time to see if it helps with the dryness. We served this alongside Grilled Garlic Artichoke and Roasted Garlic Cauliflower (both from this site). Amazingly enough, we didn't feel that we had too much garlic, but it was DEFINITELY too much oil. All three dishes relied on olive oil and it was a bit much. Other than the over abundance of oil, the three dishes went really well together.

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2 users found this review helpful

Asparagus Supreme

Reviewed: Apr. 2, 2008

Well, this certainly took more prep work than I think a casserole should. Ultimately, I thought it was good but VERY rich. My boyfriend, on the other hand, couldn't say enough good things about it. If it were strictly up to me, I would probably not make this again.

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1 user found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Mar. 21, 2008

Yummy yum yum!! This recipe produces such an amazing-flavored marinade! I thought this might be too hot, so I only used 1 tsp of the crushed red pepper. In the end, I'm not sure an additional teaspoon of flakes would have been so bad...it's not like you're actually eating all of them. My boyfriend loved this even more than I did - we'll definitely have this again.

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2 users found this review helpful

Mock Ice Cream Sandwiches

Reviewed: Mar. 21, 2008

I came across this recipe on accident, and WOW am I glad I did! These are SO good! Thanks to the chocolate graham crackers and the chocolate chips, these have plenty of chocolate flavor and it actually tastes like ice cream!! We blew through our entire first batch in just a couple of days...I'll have to make a double (or larger!) batch next time. Thanks for such a great little recipe! :-)

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1 user found this review helpful

Bruschetta with Shallots

Reviewed: Mar. 19, 2008

Unless you're cooking for 350 people, you really MUST make the garlic-infused olive oil! It adds something really special to this already tasty dish. (I sampled some without the olive oil and it just wasn't the same.) I also let mine sit overnight in the fridge and did not have a problem with the basil turning colors. As suggested by another reviewer, that's probably due to the lemon juice. I only rated this a four because I was expecting something a touch more outstanding. Don't get me wrong, it's REALLY "good" -- I was just expecting "great." I'll add more next shallots next time and see if it helps.

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10 users found this review helpful

Cabbage Rolls III

Reviewed: Mar. 18, 2008

My boyfriend and I both really enjoyed the meat portion. I hate - repeat HATE - sauerkraut, so I chose to cook this in tomato soup instead (two cans condensed, mixed with enough water to cover all of the rolls). I'm not sure if I cooked the cabbage too long or not long enough, but we were kind of unimpressed with it. It was sort of slimy and tough at the same time... I don't know what happened there. I'd like to figure out this one issue though, because other than that, we both loved this!

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0 users found this review helpful

Monkey Bread I

Reviewed: Mar. 16, 2008

This is such a fun recipe to make, and a great treat to eat!! (And it looks really pretty too.) I think my niece and nephew will have a blast helping me make this - I can't wait until they're old enough to help in the kitchen (they're only two now, but I have big plans for them!! haha)! I didn't use raisins because my boyfriend and I are not big fans, but I did use walnuts and I'm glad I did! The only reason this gets four stars instead of five is because I thought it was a LITTLE heavy on the butter / sugar topping. (Granted, I don't have much of a sweet tooth.) I'll try decreasing those amounts next time, but will otherwise make and enjoy!! I think this will be a crowd-pleaser for breakfast or casual dessert.

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0 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Mar. 13, 2008

Holy freaken cow is this good!! How can it not be, considering how many yummy ingredients there are. Definitely make sure you cook this long enough so your veggies are tender, but other than that, you really cannot go wrong here! This recipe took all of the elements from my usual chili recipe, but had a whole lot extra. Will certainly make this again.

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2 users found this review helpful