INTELLIBLONDE Recipe Reviews (Pg. 1) - Allrecipes.com (1534446)

Pork Chops with Blue Cheese Gravy

Reviewed: Apr. 18, 2012

This was so simple and absolutely delicious. I opted to deglaze the pan with approx 1/2 cup of dry white wine before adding the half and half/ blue cheese, which really brought it to the next tasty level. I honestly don't think the cream is necessary (half and half worked just as well, just needed to thicken it slightly longer). I agree with another member's comment that this gravy would be amazing on other dishes, including chicken, a grilled steak, or even roasted red potatoes.

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Best Tuna Casserole

Reviewed: Apr. 18, 2012

This was just OK for me...I felt it really needed more dairy product (half and half, sour cream?) to bring it to the next deliciously creamy level. I won't abandon it. but I will definitely make more modifications next time.

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Mexican White Rice

Reviewed: Mar. 27, 2012

This recipe was extremely simple, and I will definitely use it again. Sauted all of my vegetables first, then added the rice to toast before adding liquids. Opted to add in some additional spices (paprika, chipotle, garlic, mexican oregano, ancho chilis) to give it a kick, and it really balanced well with the sweetness of the carrots, peas, and corn. I'm not exactly sure if the addition of milk added something extra or not...I honestly did not notice a taste, texture, or consistency difference from when I only use chicken broth.

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Honey and Rosemary Sweet Potatoes

Reviewed: Nov. 25, 2011

I have made these several times, and everyone always has the comment 'what did you do to these potatoes?!' (in a good way, of course). This time I opted to include chunks of butternut squash in with the sweet potatoes, and it was great. The simplicity of this recipe makes it a real star.

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Never Enough Green Bean Casserole

Reviewed: Nov. 25, 2011

I thought this was awesome. Fresh greenbeans are a must...I softened them in the microwave first to make it easy. Also used fresh mushrooms that I sauted in the pan before adding the soup. For more flavor I added in an additional cup or so of sharp cheddar. Also used cheddar fried onions, and they were amazing! HIGHLY recommend searching out an organic or 'natural' condensed cream of mushroom soup. I think the one I found made the recipe.

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Sauza®-Rita

Reviewed: Jul. 1, 2011

I agree with Maine Cook, in that this is by no means an invention of Sauza, but overall it is a great basic recipe. I was surprised to see that the rating with the most 'thumbs up' didn't even use the beer. That is the whole point of the recipe! If you don't use a Corona or Tecate, you will miss out on the froth and carbonation that it brings. Usually I opt to add a little more water and a little less tequila, as sometimes the limeade is a little bit too sweet. The addition of Triple Sec and/or a little orange juice brings in a new twist as well! Hope you enjoy it.

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Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Mar. 6, 2011

This recipe was exceptionally easy, and incredibly delicious. Rather than use italian sausage, I opted to brown boneless pork chops in 2 tbsp butter/ dash of olive oil, and allowed them to braise in the tomato sauce for approx 2 hours before I added the vodka and cream. I know it sounds a little odd, but there is nothing better than a fork tender pork chop with spaghetti! I also added additional garlic, onions, shredded parm cheese, and fresh basil right before serving. 5 stars!

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Baked Fennel with Parmesan

Reviewed: Mar. 1, 2011

I was a little disappointed with this. It was bland, a little dry, and visually unappealing. I increased the creme fraiche/ heavy cream slightly and added spinach for what I hoped would be additional flavor. The creme fraiche/ cream slightly curdled and got dry with open baking in the oven, and I can't imagine that this was the original intent. I feel like this was somewhat of a waste of good produce.

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Osso Buco

Reviewed: Nov. 9, 2010

Overall, I think this was very good. I did modify the recipe slightly...I added additional garlic, beef stock rather than just water, and approx half a bottle of cab sauv red wine, slightly reduced. Since I was dealing with a true oxtail rather than a veal shank, I opted to actually roast this in the oven rather than simmer on the stove. Overall, the dish was delicious.

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Southern Pulled Pork

Reviewed: Sep. 12, 2010

I thought this was simple and great. I wanted a good basic recipe for pork tacos, and this definitely fit the bill. To boost the taco flavor, I opted to add two chipotles in adobo, chili powder, cumin, and mexican oregano instead of the cajun seasoning. I would also use this for pulled pork sandwiches...I agree with another reviewer that the whole point of the basic recipe is to allow you to add whatever sauce (sweet, vinegar, etc) AFTER the pork is finished and tender. That way, everyone can be satisfied regardless of their BBQ heritage!

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Slow-Cooked German Short Ribs

Reviewed: Aug. 28, 2010

This was relatively easy to put together, and the end result was really good. I would probably make a few changes next time, mainly reducing the amount of acidity (vinegar taste was a little too strong), and add more fresh herbs and carrots for sweetness. I agree with a former review in that the ribs/ gravy tasted even better the next day, so make sure you have enough for leftovers!

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Herb Rubbed Sirloin Tip Roast

Reviewed: May 16, 2010

This was the first sirloin tip roast I have ever made, and it was spectacular. Extraordinarily tender, flavorful, and extremely juicy. The timing of the recipe is correct...I roasted for approximately 55 minutes at 350F, which resulted in an internal temp of approx. 130F. Letting it rest for 10 minutes, it was a beautiful med/ medium rare. May even go slightly more rare next time, and possibly incorporate fresh herbs in place of the dry spice rub. Overall, superb.

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Chicken or Turkey Tetrazzini

Reviewed: Apr. 23, 2010

I found like other reviewers that this was DRY! I think I probably added approx 1 cup milk, and probably could have added a second. I added extra garlic, cheddar cheese, herbes de provence and also opted to use a spiral pasta (which may have influenced the amount of liquid needed as well). I was pleasantly surpised to find that it actually tasted better the next day. I may try to make ahead and store overnight before baking?

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Carrot Casserole

Reviewed: Apr. 23, 2010

There was something missing from this...perhaps an additional type of cheese other than just processed? I actually opted to make my own croutons, and added in a little bit of garlic and frozen spinach (thawed/drained) for extra excitement. I think next time, I may try adding water chestnuts for texture (another reviewers suggestion), and maybe some fresh dill?

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Hot Artichoke and Spinach Dip II

Reviewed: Feb. 7, 2010

This was exceptional. I'm sure there are ways to make this 'lite' or even fat free, but why would you want to do that?! Because it's so incredibly rich, this is definitely a 'make once a year for the holidays' splurge....enjoy it for what it is, then start your new year's resolutions AFTERWARDS.

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Hash Brown Casserole II

Reviewed: Feb. 7, 2010

This overall was a great fast and easy side dish for weeknight cooking, although I thought it was a little bland when prepared exactly as written. Just out of personal preference, I added extra sour cream, chives, garlic, and asiago cheese. It was really good on the first night, but the leftovers reheated were even better!

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Tomatillo Salsa Verde

Reviewed: Feb. 7, 2010

Taking the advice of others, I opted to combine all ingredients in the food processor first, then cook it over a low heat until salsa turned a lightly darker color. I also added about a teaspoon of sugar to take the bite away from the slightly bitter tomatillos/ lime juice. When I have additional time, I think I will try to roast/ blacken the tomatillos, serranos, and garlic in the oven first before processing. Thanks Kimberly!

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Easy Slow Cooker French Dip

Reviewed: Feb. 7, 2010

The smell of this cooking was so incredibly amazing, I could not stop picking at it throughout the day. I used two chuck steaks that I seared first before putting in the slow cooker; I think the bones and extra fat of the chuck steak gave it delicious extra flavor that you wouldn't necessarily see with a roast. I will definitely use this recipe again as a base for other meals (beef stroganoff, rouladen, etc).

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Dark Chocolate Bacon Cupcakes

Reviewed: Sep. 24, 2009

Cupcakequeen, you are my savior. Through no fault of my own, I got roped into participating in a SPAM Cook-off at work. I had to find something to make that would be 'fashionable', as I am not the spreadable spam app with crackers type of gal. I really wanted something that would really rock the boat...you know, make people mildly scared, but intrigued at the same time? This was it! I sliced the spam as thin as possible with a mandolin, then fried it to oblivion to remove any chewy texture. I then shredded it to a super-fine consistency in the food processor. Taking another reviewer's tip, I shaved Lindt dark chocolate into the batter as well. WOW. It was amazing! Since Spam is virtually a flavorless salt block, I opted to add a little liquid smoke to the batter as well to mimic bacon...it wasn't overpowering and really brought out the chocolate/ coffee flavor. I came in second place! A co-worker who is a professional cake maker on the side said I should have won, and I take her opinion over all others. Great job cupcakequeen!

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Roasted Asparagus with Herbes de Provence

Reviewed: Sep. 9, 2009

Just happened to stumble upon this recipe, and what a find. I absolutely love the different aromas of herbes de provence, and was amazed at how well it went with the sometimes monotonous flavor of asparagus. This was a breeze to prepare...I definitely foresee it in my Thanksgiving future. I've also been diligently searching for a vegetarian replacement for the lamb in my 'White bean and lamb soup' (also on this site). If cut into smaller portions and added right before serving, I think this will be a delicious alternative for my non-carnivorous guests! Thanks Jessica.

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