prgr2007 Recipe Reviews (Pg. 3) - Allrecipes.com (10033811)

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Garlic Potato Wedges

Reviewed: Mar. 25, 2010
I didn't think this was good at all. I left out the sugar per some other reviews, but I had to add the sugar because the flavor of the sauce was so sharp. Even with sugar it just wasn't good. I like all of the ingredients, but they didn't mix well. The potatoes also never crisped up. If you are looking for fries, there are better recipes on this site for oven fries. I'm glad I made another side with dinner, because this was a total bummer.
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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 17, 2010
I used this as a base but as written I think it would be pretty bad and I wish people would rate actual recipes and not their changes. 6 hours on high is entirely too long to cook. 30 minutes is not long enough for the biscuit dough. I believe I had mine in for 1.5 hours on high and it was still doughy (but we like doughy so it was okay). It definitely needs some seasoning. That said it gets 2 stars for being a starting point. I'd never made this dish before and had no clue where to begin. I used veggie broth and not plain water. I added seasoning, used one can of biscuit dough (two is far too much), and added some carrots and celery. I used a yellow onion and threw in a tiny bit of garlic. I think I took the chicken out and roughly shredded it about hour 3.5 to 4. With changes it was quite good but as written I can't imagine it would be enjoyable.
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Oven Fries

Reviewed: Mar. 9, 2010
Yum!! All I did was add extra spices and some sesame seeds at the end. This was quite delicious and will be on the list when we need fries. A hint - don't be afraid to "over season" the fries. I've made these before according to the recipe and they were a tad bland. Thanks!
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Alfredo Sauce

Reviewed: Mar. 5, 2010
Tastes like Alfredo sauce, fast, and easy! That gets 5 stars. I used milk w/cornstarch instead of cream and grated Parmesan Romano cheese (from the jar). This still came out great. Added a little garlic powder to taste.
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Fish Tacos

Reviewed: Mar. 2, 2010
The sauce for this recipe is AMAZING!! I omitted capers (I don't like them) and subbed some cole slaw for cabbage, otherwise followed the recipe exactly. Well, I used Mahi Mahi, which is what I had on hand, but white fish is white fish! We love spice, and it had a great kick. I can see how this would be a little much for some though, so add the jalapeno and cayenne slowly. The beer batter for the fish was perfect. This will be our beer batter from now on. Perfectly crispy! I added a little Panko and some spices, which I recommend. We also didn't deep fry this - we just tossed a little EVOO in the pan, sliced the fish into fish stick-size pieces, and it was perfect. Yum!! -- We made this two nights in a row. Holy cow , is it good! The second time I added more seasoning to the beer batter as well as a little hot sauce. I added minced garlic to the sauce - why not? We only had 1 piece of Mahi, 1 of salmon, and some shrimp, so I made them all. Still awesome! This is a really versatile recipe, which makes it extra nice!
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Oven Fried Chicken III

Reviewed: Feb. 22, 2010
The chicken did come out very tender, so that's where this gets 3 stars. I will use the mayonnaise coating again. However, the flavor of the breading wasn't very good. I even added Panko and a ton of seasoning to the bread crumbs. I can't imagine how bland it would have been if I'd just used the seasoning listed. It also never really got crispy. The only "crunch" came from the Panko flakes.
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Emily's Famous Hash Browns

Reviewed: Feb. 22, 2010
This recipe calls for way too much onion, flour, and egg. If you reduce these amounts, you'll get a nice mixture that fries up to golden brown on the outside and soft on the inside. You also do not need an entire cup of oil. I probably use a few teaspoons and that's more than enough. If you use an entire cup of oil for 2 potatoes you'll have a greasy, soggy mess. I have to give this 3 stars because I never would have thought to use flour and egg, and that's a great trick. I make my hash browns with seasoned salt, cheese, and a little onion; and cook each side for about 5 minutes.
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Louisiana Crab Dip

Reviewed: Feb. 21, 2010
This isn't really bad, but it's not really good, either. That's why I gave it 3 stars - I feel pretty neutral about it. I followed the recipe with the exception of adding a little extra crab and some Old Bay. Even with these additions it was still pretty bland. I also used less onion because 1 onion would be way too much. No one at my party complained, but hardly anyone ate any. Though it's better than some crab dips I have tried, I still won't be making this again.
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Cajun Appetizer Meatballs

Reviewed: Feb. 21, 2010
I made these for a Mardi Gras get together and they were gone in no time! I thought I'd made too many but it turns out I didn't make enough! I made one batch with ground turkey (the other with beef, which I don't eat) and they were excellent. As a side note - if you use turkey you'll need to throw in some extra bread crumbs to help it form a better meatball. I followed the recipe exactly, though instead of putting the sauce on top I just tossed it in the crock pot. Delicious! For the seasoning I used the "Creole seasoning blend" from this site. It's an excellent seasoning and not at all salty, which seems to be the bulk of complaints about this recipe. It was so good I'm making more for dinner tonight. I think I'll toss them with some rice. Yum! Thanks for sharing.
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Fat Free Tartar Sauce

Reviewed: Feb. 19, 2010
I was looking for a quick tartar sauce recipe since ours had expired (oops!) and we had leftover fish. I didn't have green onion on hand, and I didn't measure the mayo, relish, and red wine vinegar, but this was still so tasty! I look forward to actually measuring my ingredients. Thanks! You saved my leftovers.
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Cajun Chicken Pasta

Reviewed: Feb. 18, 2010
Good base recipe. I used skim milk w/ cornstarch instead of heavy cream. I thought my sauce was too thick while others complained of it being too thin, so I suppose it was my fault. Just be careful when using milk and cornstarch. Add the cornstarch very slowly because for some reason this thickened very fast. Next time I'll add some chicken broth to the sauce as well. I read that some people used lemon juice, but I just went with lemon pepper and it was fine. I sauteed the chicken (and company) with EVOO instead of butter. I added a bit of minced garlic in with the peppers because we love garlic. I used maybe half of 1 green and half of 1 red pepper. Using two full peppers would have been way too much. I skipped the green onion and went with regular, white onion. Also skipped the mushrooms. I used the Creole Seasoning Blend from this site for the cajun seasoning. I cut the chicken into strips so the pieces would have more flavor. I shook them in the bag and also added a bit while the chicken cooked. The cook time for the chicken was a bit longer than suggested, so I imagine full breasts of chicken would take even longer. The flavor was excellent, and I think this cajun flavored chicken might be even better with rice instead of pasta. It gave us some good ideas, though, so thanks.
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Alfredo Sauce

Reviewed: Feb. 2, 2010
I needed an emergency alfredo sauce to save another not so great dish, and thought this was great. It was super easy, and the result was nice. I used skim milk + cornstarch instead of cream, as well as light butter. I also used store brand grated parm instead of fresh and it did the trick. Thanks.
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Zucchini Pasta II

Reviewed: Feb. 2, 2010
What a bummer. This recipe had such good reviews, but I think this is another one of those recipes that was given good reviews based on changes and not the actual recipe. I found the result to be runny and pretty bland. The only thing that saved my veggies and chicken was tons of seasoning and a quick alfredo sauce I whipped up. Once I mixed that in it helped a ton, but as far as the recipe is as written, I have to give it one star. I was really expecting to love this one but didn't. Sorry.
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Creamy Pesto Shrimp

Reviewed: Jan. 22, 2010
Good base recipe. However, it would have been too heavy as originally written. I used fat free half and half instead of heavy cream, and cut way back on the butter. It was still pretty rich even this way, so I can't imagine making it with loads of butter and cream. I also added fresh basil, red pepper, and garlic to the pre-pesto mixture. That helped, but it still could have used a little extra something to suit our taste. I also added steamed broccoli and asparagus, which was nice. I'll make this again, but with more spices.
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Broiled Tilapia Parmesan

Reviewed: Jan. 19, 2010
If I ordered this at a restaurant I would be very pleased. It was tasty! I don't measure, so I probably used a little extra red pepper and I thought the little extra spice was nice. The only adjustments I made were using celery salt and celery seed (sprinkles of each - I only made 2 filets), adding a bit of bread crumbs, and tossing in some garlic powder because we love garlic. Oh, and I rubbed the fish with Old Bay. I think I'm going to use it next time as a shrimp topping. Yum!
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Baked Salmon II

Reviewed: Jan. 18, 2010
Pretty good marinade. I used less olive oil but otherwise followed the recipe exactly. It was quick and easy, and added a nice little flavor to the fish. I'll keep it in rotation. Thanks.
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Photo by prgr2007

Roasted Garlic Zucchini and Tomatoes

Reviewed: Jan. 16, 2010
This recipe is simple and delicious, not to mention very aesthetically pleasing! My veggies looked just like pretty restaurant veggies. I followed the original recipe almost exactly - I just skipped the tomatoes and used zucchini, squash, asparagus, and green beans. I didn't have basil so I just used Italian seasoning. We didn't have any parm, and I'm looking forward to using it the next time we make this, I think it will be so tasty! I also adjusted the cook time to suit the fish we were having - I cooked the veggies on 425 for about 20 minutes and they were perfect. Everything was so good! This will be the only way I cook zucchini (or veggies in general) from now on. It is wonderful to get so much flavor in a bite of zucchini or squash. I would think that even the veggie hater would enjoy this recipe. Thanks for sharing!
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Authentic Kicked-Up Syrian Hummus

Reviewed: Jan. 5, 2010
This was really good! I followed the original recipe (with the exception of using minced garlic from a jar instead of fresh) and thought it needed a little more flavor. So, I added extra cumin, some curry, another tablespoon of garlic, and 3/4 of a roasted red pepper. I also left most of the juice in the beans to avoid it being too thick. The consistency was perfect and the taste was great. It was very similar to the red pepper hummus at one of my favorite local places. I've tried to replicate it several times with no luck, so I am very pleased with this recipe! My main advice is to not lessen the amount of tahini. It's a strong flavor, but tahini makes hummus! Thanks for sharing. This is a keeper.
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Smokin' Scovilles Turkey Chili

Reviewed: Dec. 4, 2009
This chili isn't just for the boys! This girl thinks it is delicious. I made very minor "changes". I used red and green pepper instead of just green. I also used a few jalapenos instead of habanero (store didn't have them) and the result was plenty spicy. Oh, and I used fire roasted diced tomatoes instead of tomatoes with chiles. So no real significant changes. It was spicy, but not the kind of hot that is hard to eat. The first time I made it, the chili got really dry. So the second time I took a small glass of water and put the seasoning in it, then dumped in the seasoned water. I didn't drain the tomatoes, and I added a little more beer. I thought the consistency was perfect! Not too dry and definitely not too soupy. I'm surprised that people got soupy chili with the original recipe. Anyway, we will be making this a lot, and I can't wait to share it with my friends! Anything I make twice in one week deserves 5 stars!
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After-Thanksgiving Turkey Soup

Reviewed: Nov. 28, 2009
Good base recipe, but I had to make a lot of changes. This recipe has a high rating, but if you'll notice lots of the 5 star ratings include many additions - read them! 1) Simmering the turkey in just water isn't enough, it needs seasoning. I tossed in some white wine and lots of chicken broth. I sauteed some garlic and onion and tossed that in; as well as rosemary, sage, thyme, parsley, and oregano. I was afraid to over-season, but I could have seasoned more and it would have been better. 2) The original recipe calls for WAY too much butter and flour. I used a tiny amount of light butter, and maybe a tablespoon of flour, if that. I used fewer than 2 cups of fat free half and half, I think 2 cups is too much. 3) I cooked the rice separately to the consistency I wanted then dumped it in, rather than letting it cook in the soup. 4) I chopped my veggies finely in the food processor and added some garlic. I think that worked better than big chunks. 5) I tossed in some stuffing crumbles - why not? It added some flavor and a little thickness. Overall, this has a lot of potential, but definitely needs some tweaking to be really good. Don't be afraid to generously season. Even with all I added, I could have added more and the flavor would have improved. It does taste better the 2nd day because the flavors have meshed a bit better. I'll try this again, maybe with some chicken and some extra seasoning. Definitely not a lost cause!
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Displaying results 41-60 (of 110) reviews
 
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