PARABIANS Recipe Reviews (Pg. 1) - Allrecipes.com (1450244)

Spaghetti Skillet

Reviewed: Sep. 12, 2011

Easy one skillet dinner. Didn't deviate from the recipe. Taste is ok. Seemed to be missing something, garlic, onion, basil would be nice. Be sure to use a big skillet, it filled my 12" skillet to the edges. Occasionally stir the mixture during simmering. I needed about 5 extra minutes, for about 20 in total, for the spaghetti to go al dente. The celery was still crunchy, needed maybe 5 more minutes, but I didn't want the spaghetti to would overcook. I might make it again but with ingredient tweaks.

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2 users found this review helpful

Cereal Bowl Egg and Cheese Breakfast Burrito

Reviewed: Nov. 14, 2010

Followed the directions as stated. My review is the same as TxCin. The egg took so long to set that the tortilla turned crisp and hard around the bowl and was soft on the bottom. Could eat about a 1/3 of it.

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6 users found this review helpful

Mmmm Mango Salsa

Reviewed: Oct. 10, 2010

Pretty good salsa. Had it with smoked salmon today. I would cut back on the olive oil a bit to 1 tablespoon.

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8 users found this review helpful

Skillet Spaghetti

Reviewed: Sep. 5, 2010

Way simple and I had all the ingredients. Did not vary the recipe. My bunch thought it was great! This is a recipe box keeper with no mods. Thanks, Sr. Mary!

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1 user found this review helpful

Brown Sugar Meatloaf

Reviewed: Jul. 16, 2010

I too followed a lot of the others, in that I didn't use a loaf dish, and I put the sauce on top. I also used 1 tsp onion powder and not the diced onion as that's my wife's kryptonite. Perfecto! Lot's o meatloaf recipes out there, we like this one a lot.

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1 user found this review helpful

Chicken, Spinach, and Potato Soup

Reviewed: Feb. 7, 2010

This is one of the best soups I have ever tasted. I did the recipe as stated with two exceptions. 1. Did not add roasted red peppers. I might if I had them, but didn't. 2. Added 1 tsp of file powder 5 minutes from serving to thicken the broth just a touch. Thanks, not a chef!

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Busy Day Barbeque Brisket

Reviewed: Jan. 1, 2010

Sweet Lord, this is hands down the best brisket to ever come from anyplace other than a full up pit. Where's that sixth star??? I did not deviate from the recipe. My brisket came from the meat dept at Albertsons, was 3.85 lbs with about 1/4 inch of fat on top, which I left intact, and put that side up in the crock after prepping the meat. I did high temp on the crock for an hour, and went to low. I started at 8 am this morning to 3:25 today, and it's ready to go. Thanks so much, Shannon!

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5 users found this review helpful

Breakfast Pizza I

Reviewed: Jan. 1, 2010

I had to use 1 can and a half of crescent rolls to cover the 12 inch pizza pan. Otherwise I did everything according to the recipe. Some of the egg mixture boiled over into the bottom of the oven. The taste is fine if you're not into a spice bump, which my family isn't. I would add a can of green chiles is you do like the extra kick.

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1 user found this review helpful

Rumaki

Reviewed: Dec. 31, 2009

The only changes I made was to nuke the bacon 1 minute first, and then I baked at 400 for 20 minutes, turning them once at 10 minutes. They are great! Thanks, Dot.

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6 users found this review helpful

Easy Chicken Alfredo

Reviewed: Dec. 24, 2009

I did this almost exactly 'cept for the vegs, and I added McCormick Italian Seasoning to the chicken. It was very good. It's a keeper for those evenings where there isn't time to make a scratch sauce.

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Vegetarian Chili

Reviewed: Dec. 21, 2009

I prepared this yesterday, Sunday 12/20/09, as instructed, except for adding the faux burger crumbles about half way through cooking as others suggested. I used Morning Star crumbles. A taste before adding the crumbles was a 5-star taste. After the crumbles, not so good. I will make this again but maybe try another brand of faux meat crumbles or leave it out altogether.

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Baby Back Ribs

Reviewed: Dec. 13, 2009

My modifications. Day before cooking, cut 2 baby back slabs into halfs. Rubbed them with a dry rub of 1/2 cup Gebhardt's chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 cup brown sugar, 1 tsp salt, 1 tsp ground pepper. Coated the rubbed halfs with yellow prepared mustard. Wrapped each half in foil and refrigerated for 12 hours. Heated the oven to 375, put the foil pack ribs on a lined cookie sheet in the oven for 30 min. Dropped the temp to 255, left the ribs for 3 hours. They were a bit too loose, would cut back time to 2.5 hours. Made a hot direct heat grill, removed the ribs from the foil, and placed them curve side down on the grill. Used one cup of Jack Daniel's BBQ sauce on each slab and cooked 5 min. Flipped them, used one more cup of JDs BBQ sauce, cooked 5 more minutes. Took them off the grill, let'em set under foil ten minutes while I plated up the sides. Very, very good. I never BBQ in the oven, until now. Will do it again.

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5 users found this review helpful

Washabinaros Chili

Reviewed: Dec. 6, 2009

Followed the recipe exactly. The beer, coffee, and wasabi are consumed within the chil. A bit on the sweet side cuz of the sugar, but expected that. Is it the best I've ever made? No, due to the sweetness. But pretty good, I'll make it again.

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1 user found this review helpful

Ultimate Breakfast Casserole

Reviewed: Nov. 28, 2009

Good but a bit on the bland side, nothing a little hot sauce won't cure. I pretty much followed the mods from other reviewers, less sour cream, more eggs and cheese, poured the egg mixture over the potatoes and ham.

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2 users found this review helpful

Praline Sweet Potatoes

Reviewed: Nov. 27, 2009

I followed the recipe to a T. This was undoubtedly the hit of my Thanksgiving dinner for my family. Bravo!

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Potato Salmon Patties

Reviewed: Aug. 8, 2009

Made this exactly to the recipe, and they were great! Wife loved them.

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 14, 2009

I got 1 1/2 inch thick tenderloins from the butcher block. Then I made the recipe exactly per instruction. My family is raving about it.

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Quick and Easy Chicken and Tomato Pasta

Reviewed: Sep. 11, 2008

I've done a bunch of recipes from allrecipes over several years, this one is hands down the best. My wife said it was like a pro dish from Macaroni's Grill. The only thing I did different was adding a bit of onion powder to the chicken, and then adding a 4 oz of tomato sauce to the chicken mixture as it simmered. Thanks for a great dish, Tiffany!

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28 users found this review helpful