RK Recipe Reviews (Pg. 1) - Allrecipes.com (18884681)

Grilled Marinated Shrimp

Reviewed: Dec. 27, 2010

I did not have the parsley, and I omitted the pepper sauce bc of little ones. I used a trick so there is no marinating. If you have one of those hand-held bladed pureeing wands, you just throw everything together and puree away. It turns into mayonnaise consistancy so you can just brush it on before or during grilling! Boy was this good! And I am very picky. It was salty, so next time I only used just over half the amount of salt and it was great. My 4 yr old who does not usually eat more than a small bite of shrimp devoured five of these!!

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4 users found this review helpful

Alison's Gluten Free Bread

Reviewed: Dec. 18, 2010

Sorry, I followed to a T and I had a solid gummy candy textured bread. Weigh ten pounds and was inedible.

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7 users found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Dec. 8, 2010

This was hit and miss. I made it with more flour as many suggested, and it never spread out. After adding more butter and sugar, they were falling apart. Then I had to play with the baking time, making it 10 minutes, and reducing the cookie size and shaping it on the pan to be round and flat on top so it would hold together.

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Greek Chicken Salad

Reviewed: Jul. 10, 2010

I did not like this at all. It was salty and vinegary.

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13 users found this review helpful

Miso Soup

Reviewed: Jun. 23, 2010

I made several times, and I think it is too salty but otherwise fantastic flavor. I reduced the dashi to 1 or 1.5 tspoons

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3 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Jun. 15, 2010

These were fantastic, but the four stars is because I made a major change in the liquid. They were too runny and the pancakes were thin. So after I made the first few, I added about 1/2 cup more rice flour (approximately, I really just dumped it in til the consistancy was right). They they came out really good. Next time I will use less liquid from the start. Oh, and I used milk and 2 tablespoons of lemon juice in it instead of buttermilk powder and water.

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5 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Jun. 1, 2010

This is superb! Just like in authentic Chinese restaurants. I even made several minor substitutions because I did not have things. Regular sugar, no red pepper, and regular oil not sesame. Still outrageous!

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1 user found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Apr. 19, 2010

I new right away I would not like the lemon juice so I cut it down to 1tablespoon. I also cut out the milk as suggested because it was too watery. Overall very good, but I did not enjoy the lemon still.

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Nuoc Cham Sauce

Reviewed: Mar. 15, 2010

I used half the water, and still this was soooo bland. Nothing like I get in restaurants, and I love viet food. I would use almost no water next time. And more red pepper or use fresh for more hotness, and was too sugary. Not even sure that would help, the flavor was just wrong.

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Pittsburgh Potatoes

Reviewed: Sep. 4, 2009

To make it healthier I used yogurt instead of sour cream (whole milk yogurt), and still it was great.

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1 user found this review helpful

Basil Tomato Soup

Reviewed: Aug. 28, 2009

I couldn't wait to taste this. Acidy and needed about 1 tsp of salt and 2 tablespoons of sugar. I would have put more cream in if I had it. I put some half and half in it. Four stars after the changes.

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Tasty Tuna Burgers

Reviewed: Apr. 6, 2009

I made this for one and two yr olds so I replaced the veggies with powder counterparts and left out hot sauces. I read previous reviews so I added more breadcrumbs to make up for sogginess. I also added ketchup. My one and a half yr old gobbled this up. Thanks.

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Teriyaki Chicken

Reviewed: Mar. 14, 2009

I halved the sugar and doubled the ginger and used low sodium soy sauce after reading reviews. Great!! I used a trick because we do not eat the skin. I separated the skin from the meat with a sharp knife like a pocket, and put the marinade inside, then speared the skin back on with skewers(clipped off the long ends). When baking I peeled the skins back the last 25 minutes and basted so the skin did not get dry. The meat got all the flavor that way.

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Minestrone Soup

Reviewed: Feb. 9, 2009

I read the other reviews so was prepared for the lack of liquid, I used 2 extra cups of broth, and half the cabbage. I put in 3 garlic cloves for more flavor, and doubled the seasoning. It still was very dry and lacked flavor. Healthy though, but everyone just sort of picked at it and the huge pot of it just sat in the fridge.

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2 users found this review helpful

Quick and Easy Chicken

Reviewed: Sep. 5, 2008

It was just ok

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Indian Matar Paneer (Cottage Cheese and Peas)

Reviewed: Aug. 27, 2008

This was not good. I have been cooking indian food for 20 yrs and this was way off. There was no sauce, and it needed more spice. And where is the salt? I had to save it. I quickly sauteed ginger and garlic in oil and stirred the mixture into it, add a finely chopped tomato. I added a 3/4 tsp of salt, more garam masala, 1/2 cup water, cooked for 10 minutes. Then added 1/2 cup of half and half and cooked for another few minutes on low. It was superb this way.

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41 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Aug. 12, 2008

I never made these right. These were really crunchy and good. They would have lacked flavor, but I put in a good dash of salt, garlic powder and onion. If you have a gas stove five minutes on medium high per side is way too long. 3 minutes on medium is good. Thank you for awesome technique for ultimate crunchy hash browns!

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1 user found this review helpful

Cola Pot Roast II

Reviewed: Aug. 5, 2008

I dont know why, it was tough maybe I got the wrong meat so I am not going to fault it for that. And I cooked it totally under gravy the last two hours. It needed more flavor and salt. I put some monced ginger in it and cooked it more. It was ok.

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Mock Chicken

Reviewed: Jun. 25, 2008

What a great idea. Now I can enjoy tofu. Too bad I ruined the dish I made with aweful brown sauce, still looking for a chinese brown sauce recipe. Thanks for the great tofu.

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Creamy Au Gratin Potatoes

Reviewed: Jun. 25, 2008

just okay. very good ratio of ingredients but way too bland. Needs some garlic or onion powder, and more salt (you really can't put in on the potatoes "to taste" when you can't taste it at that time (who tastes raw potatoes?).

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2 users found this review helpful