Bayou Gator Recipe Reviews (Pg. 1) - Allrecipes.com (1963074)

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 4, 2011

WOW...........THAT'S ALL I CAN SAY!!! I fixed this without the lemon cause I'm not a big fan of "citrusy" foods. I did add heavy cream to the mayo/sour cream sauce and doubled it as well. It makes NO SENSE HOW GOOD THIS WAS!!!!!!!!!! Made this with the "Mushroom Orzo" dish on here. Spreaded the sauce all over the pasta and toasted some sliced bread with butter in the oven to dip in the sauce. Can't go wrong with this one, ya heard meh!!!

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3 users found this review helpful

Mushroom Orzo

Reviewed: Jun. 4, 2011

great side dish!!! I added more pearl onions cause I love onions. I took the advice of the "most helpful" review and soaked the mushrooms in hot water. I thought that would overcook the shrooms but surprisingly it didn't. Man, this tasted excellent!!! I ate this with Hudson's Baked Tilapia with Dill Sauce on this site. Off da chain combination!!! STRAIGHT UP!!!

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2 users found this review helpful

Asparagus Quiche

Reviewed: Jun. 3, 2011

Excellent way to prepare asparagus!!! Couldn't find the steamer basket so I boiled the cut up pieces for about 6 minutes. The grocery store didn't have the shredded swiss that I like so I used the sliced kind and it still came out great. Next time I'll try a four or six cheese Italian blend just to see what that'll taste like.

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1 user found this review helpful

Yellow Squash Casserole

Reviewed: May 24, 2011

Dang, this tasted GREAT!!! Followed as is except I used a combination of squash and zucchini for more color, added garlic and more cheese. Definitely a flavorful dish.

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1 user found this review helpful

Eggplant Parmesan II

Reviewed: May 24, 2011

Great recipe. Used fresh basil instead of dried. Fresh herbs just smell better while cooking. Also added more cheese but I like my food cheesy. I saw in other reviews people "sweated" their eggplant with sea salt. If you bake your pieces long enough, there's no need to. I sliced mine kind of thick, let 'em bake for 7-8 minutes each side and had NO sogginess or extra water.

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4 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Nov. 17, 2010

This tasted a heck of a lot better than what I thought is was going to!!! I read some reviews and put a little salt on shredded zucchini then put in a colander for an hour. Afterwards, I followed what seemed to be the most important step according to the reviews: YOU MUST SQUEEZE AS MUCH WATER OUT AS POSSIBLE!!! I couldn't BELIEVE how watery fresh zucchini was. Since I read reviews first, I had none of that gooey issue. I decided to put all the cheese in at the same time. May try the original way next time. Either way, it exceeded my expectations.

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5 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 17, 2010

Tastes like something from a restaurant. Seriously. I used about 1/4 of a tenderloin since I was the only one around who ate pork. If it's just two people, 1/2 of a tenderloin should do. Use a whole one for 3 people or more.....or a house with greedy teenagers, athletes and men who put buffets out of business. I seasoned the tenderloin how I like to season meat, browned it THEN added the dijon mustard before putting in oven. The store didn't have shallots so I just used half an onion but will make again using the shallots. Make sure to keep stirring shallots/onion on medium or medium-low heat and add butter as necessary so they don't brown. Added sliced baby bella mushrooms once minced onion became soft. I doubled the sauce, took some of that liquid and put it into a bowl, stirred in some flour for thickening because I hate runny sauces/gravies and added it back to the skillet. Great all the way through!!!

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6 users found this review helpful

It's Chili by George!!

Reviewed: Nov. 12, 2010

EXCELLENT RECIPE!!! Straight up. I made a few modifications based on reading a few reviews. I used 1 29 oz can of tomato sauce, two 16oz cans of diced tomatos and since a lot of people claimed it was too liquidy, I simply added two 6oz cans of Contadina tomato paste. Great consistency since I don't like liquidy sauces, gravies, etc. I used a whole onion and bell pepper, just cut down really well. I also seasoned my ground beef before browning. Makes a huge pot. Ensure you consistently stir when you start boiling so it doesn't stick. A large metal serving spoon worked best for me. The plastic/rubber one didn't cut it.

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3 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Jan. 31, 2010

I love stuffed mushrooms. Used 2 cans of lump crabmeat cause it's WAY more flavorful then white crabmeat, Italian breadcrumbs and more melted butter. I'll probably try garlic with the onions next time to check out how that tastes. Man, I started popping them things like Tic-Tacs when they came out the oven.

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5 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Jan. 31, 2010

Tastes like something Grandma would make!! Very easy to prepare as well. Just mix everything in a big bowl, put it in the pan and you're done. Followed the recipe to a "T" except I used two 8 oz packs of diced ham and added chopped onion. If you choose to add onion, bell pepper or garlic, I'd advise you to saute 'em first before mixing them with the other ingredients to avoid them being slightly crunchy in the finished product.

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5 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 23, 2010

Flavorful and tender!! Followed the advice from the reviewer who's review was the "most helpful." Put the garlic, olive oil, rosemary, salt and pepper in the blender to make the paste. After putting some in roast, rubbed the remaining on roast and marinated it over night. Also used carrots, onion and celery and put a little wine and chicken stock in bottom of pan.

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6 users found this review helpful

Glazed Meatloaf I

Reviewed: Jan. 23, 2010

Great recipe. Cut up some garlic and bellpepper with the onion. Also used Italian bread crumbs instead of bread. Unless it's sweet potatoes or sweet and sour chicken, I'm not too big on eating sweet tasting foods so I omitted the brown sugar and lemon juice. Added a little A1 steak sauce to the ketchup and ground mustard and it turned out superb. Will try the original recipe just to see how it is but I gotta be in tha mood for that sweet taste.

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4 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Dec. 8, 2009

First of all, I don't know what the reviewer was talking about cause there is NOTHING in this recipe that says to cut the chicken into pieces. THIS CHICKEN WAS OFF DA CHAIN!!! Tender, juicy and mad flavorful. I did use a number of different reviewers' advice: Instead of foil, used potatoes, carrots and onion at the bottom. Added a can and a half of chicken broth which kept it from being dry. The key to this is how you season your meat. Do so to YOUR LIKING. I used poultry season, chicken rub, a Tony Chachere's seasoning salt, garlic and onion powder along with the paprika. Also quartered an onion and put half inside the chicken with some garlic. The other half went with the potatoes and carrots which I mentioned earlier. I did use Tony Chachere's Creole Butter meat injector for additional flavor. Set this on low for 9 hours and let it rock!! Smelled EXCELLENT when I walked through the door from work. I may add some white wine next time to see how that tastes. The original recipe may seem basic to some but the point of cooking is to add your own touch anyway. Do what works for you....but do it well.

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51 users found this review helpful

Baked Ziti III

Reviewed: Dec. 4, 2009

Delicious, Bruh!!! Followed some reviewers' advice and tossed the ziti in sour cream before putting in pan. Also mixed bottom layer of ziti with sauce mixture so noodles wouldn't be dry. Added lots more cheese, garlic with the onion and used fresh basil on top of cheese layer in middle as well as on top. Makes a very full dish but didn't spill over. Great recipe, straight up!!!

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2 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Dec. 4, 2009

After reading a couple of reviews and using the advice, this dish came out very well. I added the half and half to make it creamier, used Ritz crackers instead of the croutons and way more cheese. Really was a simple but excellent tasting recipe. May experiment next time and add garlic, onions and/or cauliflower but great recipe as is.

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3 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 1, 2009

Great homemade recipe. Used more garlic and onion than called for. If you don't want possible tomato chunks, you may wanna use diced or crushed tomatos. Used more tomato paste cause I don't like my sauces thin or runny. Meatballs were excellent. Used Italian bread crumbs. Also seasoned to taste while sauce was cooking.

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1 user found this review helpful

Chicken Enchiladas V

Reviewed: Aug. 30, 2009

This is pretty much a knock off version of Chicken Enchiladas II. It's good but there's really no difference. Gave it a good rating because of taste but the serious lack of originality is disappointing.

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1 user found this review helpful

Deviled Eggs I

Reviewed: Aug. 16, 2009

Very simple but very good recipe. Used regular mustard instead of mustard powder. Always easier to put filling in ziploc/sandwich bag, snipping corner and using that to fill eggs.

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3 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Apr. 30, 2009

Followed the recipe as is but did add garlic with the shallots. Very flavorful. First time having risotto. Great first impression.

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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Apr. 30, 2009

Extremely tasty recipe. Combined Classico's Roasted Garlic and 4 Cheese Alfredo Sauces. Also used their Sun Dried Tomato Pesto cause that's what I already had on hand. Did use the full bag of fresh spinach leaves and garnished with the diced tomato. Also used whole wheat rotini for a healthier option but that was strictly a personal preference. The presentation and taste of this dish were definitely restaurant quality!!!

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3 users found this review helpful