Roni0907 Recipe Reviews (Pg. 1) - Allrecipes.com (10016800)

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Baked Spaghetti Squash Lasagna Style

Reviewed: Oct. 8, 2013
This recipe was fabulous! I had roasted and shredded the strands out of a spaghetti squash the evening before and wasn't sure what to do with it. This recipe hit the spot with the entire family - I followed the lead of Lfharders (most helpful positive review) and made the exact substitutions. Since my squash was in the fridge, I had to make sure I squeezed most of the extra water from it so it didn't water log the dish. As I sit here eating leftovers, all I can think of is that this is a wonderful comfort food as fall begins!
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Guacamole

Reviewed: Oct. 2, 2013
This is the best guacamole recipe I have ever tried! The pinch of cayenne gives it just the kick it needs!
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Sweet and Spicy Green Beans

Reviewed: Oct. 2, 2013
Recipe is very quick and easy. Did not have that garlic chili sauce so substituted with a small squirt of Sriracha and an extra garlic clove. My only complaint was it seemed a bit oily for our liking, so will try again cutting the oil down by half. Otherwise, good recipe.
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Broiled Scallops

Reviewed: Dec. 30, 2011
I love these scallops. If you are sensitive to salt, cut back a little on the garlic salt - but it is very good as written!
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1 user found this review helpful

Magic Lemon Pie

Reviewed: Dec. 30, 2011
I found this to be too sweet but my husband loved it. Next time I might change the ratio of lemon and sugar to make it a bit more tart and a bit less sweet. Overall, good recipe - thanks for sharing!
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5 users found this review helpful

Yummy Yam Casserole

Reviewed: Nov. 24, 2011
This dish made a believer out of all those folks who thought they hated sweet potatoes/yams!!! I roasted my yams in the oven first and then made the recipe just as written! Fantastic!!
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2 users found this review helpful

American Lasagna

Reviewed: Oct. 29, 2011
I'm not sure if the lasagna I ended up making my lasagna more like this one or the World's Best Lasagna on this site - it was of a combination of the two I guess. There were a lot of good and reviews for both. If I ended up making this one, I did use some italian sausage (I used 1 pound of ground beef and a 1/2 pound of HOT italian sausage since that is what I had). The sauce was really thick so I added an 28oz. can of tomato sauce. Other than that, everything else was pretty much the same. I tried to use the slow cooker instead of the oven, mostly to see what the texture would be like, and I think it turned out pretty good. I layered some sauce on the bottom, put a layer of dry (no need to cook ahead) lasagna noodles down, breaking the ones up for the corners so that it was a solid layer. I followed it with the ricotta mixture (I added some thawed chopped spinach to it for the color - about 1/2 the little package, wringing the water out of it first) then the mozarella cheese. I repeated the layer again. Since there was enough sauce leftover, I topped it with the remaining sauce. Cooked on low for about 2-3 hours (lasagna noodles were fully cooked) and then added the remaining mozarella cheese right before turning off the appliance so it would melt but not get rubbery.
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5 users found this review helpful

Sausage Stuffed Mushrooms II

Reviewed: Sep. 27, 2011
I was looking for a lower-carb recipe, and with some slight tweaking, this turned out great. I thought it was a bit bland when using regular breakfast sausage, so I recommend using hot sausage if you like a little heat. In addition, I did add some salt, pepper and garlic powder to the cream cheese mixture. One last thing - need to drain the sausage well after cooking or they are very greasy - I will make sure to drain on paper towels before adding to the cream cheese next time. Hubby liked them a lot!
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Beer Can Chicken

Reviewed: Aug. 14, 2011
My husband thinks this rub is one of the best he has tasted on a beer can chicken! Slightly sweet, slightly spicy - the only thing I add is a bit of onion powder, maybe 1 tablespoon. We use a beer can chicken holder which I put wedges of onion on - the juices run off the chicken and flavor the onions, which accompany the chicken well. Delicious - thank you very much for the recipe!
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The Best Lemon Bars

Reviewed: Jul. 10, 2011
I noticed that lemon is one of those ingredients that when added to a recipe, one person might think it is too sweet and the next person might think it was too tart, so I didn't place too much emphasis on others' suggestions when it came to whether is was too tart or too sweet - I only experimented and made it to my liking. I made it per the written recipe and then after tasting, realized it needed a bit more lemon flavor. I ended up using 1/2 cup of lemon juice and also added the lemon zest of about 2 lemons. This gave it the "punch" I personally felt it needed. Other than that, I used 1 tsp. of salt in the crust layer. they went fast at a BBQ I attended, and pointed a couple of ladies to this Website for the recipe. A good recipe - thanks for sharing!
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3 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 1, 2011
A friend made this for a work potluck and it was delicious. She used the fruit she had on hand (cherries, blackberries, raspberries, kiwi, pears, nectartines and strawberries) and the juice of one lemon. She only used the brown sugar and omitted the white sugar. The most amazing part (believe it or not) is that she served it with lime tortilla chips instead of the cinnamon chips! I know it sounds like a horrible combination, but it really was delicious!
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6 users found this review helpful

Raisin Banana Bread

Reviewed: Mar. 19, 2011
Last summer I grated a bunch of zucchini and froze it in 2 cup portions, in order to have on hand for zucchini bread and such. When it thawed, I drained it, and it yielded about 1 cup. It was PERFECT in this recipe - the only substitution I made was to use dried cranberries in place of the raisins, and I omitted the nuts. I was able to get 18 full size muffins (took about 25-30 min to bake) They were wonderful - a keeper! Thanks for sharing!
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Diane's Colcannon

Reviewed: Mar. 18, 2011
I decided to make this to go along with the Corned Beef cooking in the crockpot instead of throwing all the veggies in with the meat as usual. Let me just say it was SO much better - and before yesterday neither my husband nor I even had heard of colannon! This is definitely what we will be having with our corned beef from now on - thanks for the recipe!! Update: the next day, I chopped up the leftover corned beef and added it to the colcannon - the best comfort food ever!
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13 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Feb. 25, 2011
I made this chili for superbowl Sunday and everyone thought it was good. I cooked it longer than the original recipe as was mentioned to bring out the flavors as others have suggested. I served it with cornbread and fixins' for the top such as onion, cheese and sour cream. I will try again, but add some additional tomatoes since I like my chili with more of a tomato base. I will also use kidney beans next time in lieu of the chili beans. Overall, it was pretty good. Thanks for the recipe!
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6 users found this review helpful

Baked Apricot Chicken

Reviewed: Jan. 21, 2011
I made this recipe as published. Since it did not indicate whether to use boneless thighs or not, I used bone-in thighs, removing the skin and fat. Twelve pieces fit perfect in a 13x9 pyrex. I turned the pieces over halfway through the cooking to ensure the flavor would fully penetrate the meat, and cooked a tad longer than an hour because of the bones. The flavor was good, although it seemed there was quite a bit of grease on top of the sauce when the chicken was finished cooking. Would like to try adding a bit of cornstarch to the apricot mixture next time in order to thicken it up just slightly and be able to pour a little over the chicken when serving. Overall, very good recipe.
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Bon Bons

Reviewed: Dec. 7, 2010
I used to make these with my granny when I was a little girl (except she always used a little paraffin wax instead of shortening), and our family still gets requests from friends and family year after year. A couple of tips we have learned over the years: make sure to refrigerate the dough for an hour or two - this will make them easier to roll into balls. Using a little butter on your hands makes less of a mess as well. Be careful not to roll them too big because they will become very large after dipping and thus are just too sweet. Also, after rolling, freeze the balls overnight and dip them in the chocolate the next day, taking a little at a time out of the freezer. We never store the finished bon bons in the refrigerator because they tend to "sweat" after you remove them. Delicious and addicting! If you follow these tips, I promise that you will be hooked and make them year after year for the holidays!
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17 users found this review helpful

Mini Pumpkin Whoopie Pies

Reviewed: Nov. 21, 2010
I made these to send to work with my husband. Apparently I am the one one who thought they were too sweet, despite my cutting down on the cream cheese filling. I used my small cookie scoop but didn't get anywhere near 72 cookies like the recipe suggested. One change I mas was adding some cinnamon to the filling though, and thought that was a nice touch.
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2 users found this review helpful

Basic Ham and Bean Soup

Reviewed: Nov. 21, 2010
This is a nice basic recipe that can be made with a lot of variations. I thought it needed a bit more spice so I doubled up on the mustard powder and white pepper, as well as added a little onion powder. I soaked the beans overnight and discarded the water, using fresh water for cooking. Instead of cooking this on the stove, I used the slow cooker - the result was amazing flavor and creamy beans!
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Easy Lemon Cookies

Reviewed: Nov. 13, 2010
My husband's co-workers request these cookies several times each year - they are SO easy to make, have a great texture and best of all, they taste great! I usually add a little more lemon extract for added flavor, but the recipe is great as written. Thanks!
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5 users found this review helpful

Adobo Chicken with Ginger

Reviewed: Oct. 1, 2010
My husband, who swears that adobo is his favorite food ever, LOVED this recipe!! It had a wonderful flavor and the meat was so tender. Highly recommend! Yum!
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3 users found this review helpful

Displaying results 1-20 (of 41) reviews
 
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