LizardLover2009 Recipe Reviews (Pg. 1) - Allrecipes.com (10075076)

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Beef Bourguignon I

Reviewed: Sep. 21, 2007
Despite some of the negative reviews of this recipe, I have nothing but good things to say. I made a few changes to the recipe, but thought it was specatcular. I had to make a bit of extra "gravy" (marinade) when I re-heated it after sitting for a couple of days in the fridge, but that was easy and it turned out marvelous. Some mentioned that you should use a "good" burgundy or Pino Grigio; I myself used the burgundy cooking wine I found at the grocery store. I substituted some sherry wine designed for cooking for the cognac, (both MUCH cheaper than the liquor store!) and I found the recipe one of the best I've had. Summary: marinade for 3 days, and rely on your local grocery store to provide the cooking wine(s) for you!! It is absolutely superb over homemade garlic mashed potatoes! I would serve it to God.
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40 users found this review helpful

Parsnip Chips

Reviewed: Feb. 16, 2009
I followed the suggestion of another reviewer and simply peeled and sliced the parsnips, tossed them in about 1 tbsp of olive oil, and sprinkled with cayenne, salt, and pepper. I baked them at 375 approximately 10-15 minutes (turning once). They are FABULOUS. The sweet taste of the parsnip melds beautifully with the cayenne and salt. I will definitely buy a larger amount of parsnips next time and make a big batch to keep around for snacks. Much better than potato chips!
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36 users found this review helpful

Spiced Parsnip Soup

Reviewed: May 18, 2013
I have never known what to do with parsnips other than put them in stew/soup as an addition. I've never made a soup with them as the base before. This was great! I just used regular curry powder and found that 2 tsp wasn't enough so I probably used the wrong kind. I ended up doubling the curry powder. I also added a little agave nectar because the parsnips I bought turned out a little bitter, and a little extra garlic powder. I didn't have regular milk so used 1C (1/2c wasn't enough) of unsweetened almond milk. The agave nectar cut the bitterness of the parsnips and blended quite well with the curry powder. Thanks for the great recipe!
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1 user found this review helpful

Busy Day Barbeque Brisket

Reviewed: Jan. 2, 2014
I thought this was wonderful! It had a nice tang to it; I used Sweet Baby Ray's Sweet and Spicy BBQ sauce which I've always loved, and I think the liquid smoke, worchestershire, and rub melded nicely and gave the meat an excellent flavor that made wonderful sandwiches (I put sharp cheddar cheese on top of the meat and seared the buns on the griddle). I will definitely make this recipe again. Thank you for sharing!
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0 users found this review helpful

Famous Chicken Adobo

Reviewed: May 10, 2009
Another person said that chicken breasts dry out too quickly and make awful leftovers. All I had was chicken breasts and decided to try it anyway because it sounded so delicious. It turned out to be a marvelous dish just using breasts! I used 2/3c soy sauce, 2/3c white vinegar, and 1/3c water, and added fresh green peppers, fresh musrooms, sundried tomatoes, and fresh green beans. Served over brown rice with warm sourdough bread and salad. It was nice and saucy, and a perfect meal. I also thought the flavors blended nicely together, no overwhelming taste of vinegar or soy sauce. Thank you for this wonderful submission!
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4 users found this review helpful

Tomato, Cucumber and Red Onion Salad with Mint

Reviewed: Jun. 18, 2009
I made the recipe with 2 cucumbers, 1/2 the red onion, and 2 tomatoes. All other ingredients the same. I didn't have mint (forgot it at the store), but decided to make it anyway. I thought it was absolutely delicious. I added some crumbled feta cheese on top and was in heaven! it is such an easy recipe and soooo delicious, even without the mint. Some reviewers said it was too "vinegary"; in my opinion it was just right. Thank you for the awesome recipe!
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2 users found this review helpful

Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Reviewed: Jun. 23, 2009
I tweaked this recipe a lot, but it turned out absolutely fabulous. 1) I had no dried mushrooms, but one pound of fresh. I put the fresh mushrooms, the garlic, 1/2 very large zucchini, and some chicken stock into the blender (added just enough chicken stock to enable the blender blades to move and mince the ingredients) 2) I made the sauce before basting. I used 1/3c balsamic, 1/3c honey, 1/8c chicken stock, splash of thyme, splash of savory, splash of orange juice, and garlic powder to taste. 3) I thinly sliced one scallion and one stalk of celery and sauteed them in 1 tbsp of olive oil. 4) I added the scallions and celery to the stuffing mix 5) I used skinless chicken breasts, just cut them in half lengthwise and stuffed them 6) I drizzled 1/2 of the sauce on top of them, ensuring the celery and onions were left on top of the breasts 7) I baked them at 400 for 35 minutes, checking often 8) I took some of the reserve sauce, boiled, removed 2 tbsp, and added 1 tsp cornstarch. 9) Added the cornstarch-mix back to the original extra sauce and let it simmer until thick 10) spooned the thickened sauce over the stuffed breasts when served 11) served with mashed potatoes and salad. It turned out fabulously. Thank you for such a wonderful recipe!
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3 users found this review helpful

Hot German Potato Salad III

Reviewed: Jun. 27, 2009
This was fantastic. I'm really trying to cut back on fat and meat, so I eliminated the bacon and sauteed the onions in a small amount of hearth-healthy margarine instead. To add the bacon flavor, I used a few shakes of Bacos (not made of meat, low sodium, no fat)after the salad was already made. I made the sauce all at once; mixed the dry ingredients in a bowl, added the water and vinegar, and cooked all together until it boiled. I used golden potatoes (some fell apart, but still good), mixed the sauce in, and let it sit for a few hours at room temperature. Sprinkled the Bacos on after mixing together. Friend absolutely raved about it. Thank you, Tricia!
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1 user found this review helpful

Butter Bean Burgers

Reviewed: Jun. 27, 2009
I didn't have jalapenos on hand, but I used 1 onion, 1 leek (left over from another recipe), and 5 cloves of garlic. (I also doubled the recipe) I sauteed the onion, leek, and garlic in 2 tbsp margarine until soft and then mixed in with all other ingredients. I made the burgers thin and served on fresh potato bread rolls with fat free Miracle Whip, red onion, and tomato, german potato salad, and corn on the cob. Doubling the recipe made enough burgers for me to freeze about 6 and have another 6 on hand for the next few days. Will definitely make again. Thank you so much for this recipe.
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2 users found this review helpful

Crispy Orange Beef

Reviewed: Oct. 6, 2013
This was FABULOUS! I followed other suggestions and doubled the sauce and used fresh orange juice ( Simply Orange). I bought a steak and sliced it into 1/4-1/8" strips. Definitely fry in small batches as it gives you more control over the cooking. It takes longer but it sure was worth it. Thank you so much for this recipe. I will definitely be making again.
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0 users found this review helpful

Florentine Artichoke Dip

Reviewed: Aug. 1, 2010
Tthis recipe is too bland for my tastes, but provides an excellent base for what I've cultivated to be (IMHO) the best dip I've ever had: 1) I don't use frozen spinach. I buy an industrial-sized tub of fresh spinach (most grocery stores have it, if not, Wal-Mart does). I stuff as much fresh spinach as I can into quart-sized freezer bags and freeze for a day or two. I then crumble the spinach in the bag while it's still frozen. 2 1/2 bags are sufficient. 2) I use fat-free Miracle Whip instead of mayo. Adds additional zing. 3) I use 1/2c parmesan. 4) 4-4.5 tbsp lemon juice instead of the recommended 2 adds an additional kick. 5) I use about 6-8 LARGE cloves of fresh garlic. The resulting dip has a nice kick and lovely zing, and is delicious re-heated and served with tortilla chips (blue corn) or crackers (Special K multi-grain go especially well).
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30 users found this review helpful

Shrimp Scampi V

Reviewed: Jun. 16, 2009
Like many other reviewers, it seemed a bit bland when it was done. I used 2 cloves extra garlic and Pinot Grigio (full amount). I ended up adding 4 TBSP lemon juice (all I had) and a dash of garlic salt. I think red pepper flakes would also enhance this more. It came out great with the addition of lemon juice; I would have added a bit more had I had it. Good base dish, as another reviewer said!
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0 users found this review helpful

Carrot Cake

Reviewed: Jul. 17, 2010
I agree with the other viewers as far as cutting back on the oil and adding baking powder. I added 1 c of oil and 1 tsp of baking powder and it came out great. I also decreased the walnuts to 1/2c and added 1/4c of flax seed. It turned out very moist and absolutely delicious.
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1 user found this review helpful

Fish Fillets with Stuffing

Reviewed: Jun. 27, 2009
I used 3 fresh catfish fillets and decided to bake rather than microwave based on other user reviews. I also added 1/2c diced zucchini to the stuffing. It came out rather bland (I'm used to more flavor); I added some lemon juice, garlic salt, and marinated artichoke hearts after the dish was complete and thought it tasted much bettter. Good idea for a recipe, just needs more flavor.
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5 users found this review helpful

 
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