What's For Dinner? Recipe Reviews (Pg. 1) - Allrecipes.com (10087389)

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Chicken Salad Puffs

Reviewed: Dec. 18, 2006
The chicken salad portion of this recipe is the best! No reason to change anything with the filing. However, the recipe instructs to drop the puff batter by teaspoon. My first batch turned out way too small and flat - it should be more like a heaping tablespoon. This way you can actually cut the top off and fill. The next time I make these I'm going to try the Pepperridge Farms puff pastries instead of making the "puff" part of this recipe. Overall, it was excellent and a big hit at my Christmas party. I did make them that morning and refrigerated until the evening serving and they were not soggy at all. Be sure to drain the pineapple in a colander to get the juice off somewhat.
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31 users found this review helpful

Seafood Dip

Reviewed: Dec. 18, 2006
I thought this dip was very dry almost cake like. I double checked to make sure everything was correct as listed in the recipe, which it was, but it just turned out dry. I don't have any suggestions on how to remedy the recipe.
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4 users found this review helpful

Beer Brisket

Reviewed: Jun. 18, 2007
This was the best brisket I've ever made. I was unsure about trimming the fat completely, but I followed the receipe exactly as written with two exceptions. I seered the brisket in a skillet sprayed lightly with Pam on the stove (med high to high heat) until light brown and I lightly sprayed the bottom of my baking dish with Pam before putting the brisket in just to make clean up easier. I also followed one other reviewer's suggestion and used ale beer (not sure if regular beer versus ale beer mades a difference or not)but I assure you the brisket was moist, tender and absolutely wonderful. I will definately use this receipe every time but do recommend that you seer any type of roast prior to baking - it just helps seal in the flavor and moisture of the meat. I had very little left overs but the next day I chopped that up and added Head Country (brand) BBQ sauce and served on buns. Those were fab too.
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43 users found this review helpful

Best Strawberry Daiquiri

Reviewed: Jun. 18, 2007
I followed the receipe and took the reviewer's advice to cut back just a little on the lemon and lime juice - these are the Best Strawberry Daiquiri's. I used Barcardi's Rum and won't change a thing for the next batch.
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1 user found this review helpful

Cream Cheese Chicken

Reviewed: Jul. 10, 2007
I thought this recipe was absolutely wonderful! Will definately be a part of our monthly menu. I only changed three minor things from the original recipe: first salt & pepper the chicken after it was pounded out (next time will use a little garlic salt) and second was I used a small amount of thin sliced almonds instead of walnuts (that is just personal taste) and third, I added a light sprinkle of bread crumbs which coated the areas between the almonds. Really a great entree!
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3 users found this review helpful

Penne Russo a la Vodka

Reviewed: Jul. 10, 2007
Great pasta dish! Only changed up a couple of things as other raters suggested: Added sauted mushrooms & onions, Italian Seasoning, about 1/8 cup dried basil and petite diced tomatoes rather than whole peeled tomatoes. I would definately recommend this recipe, but with a side salad and french bread it serves more like 6 plus. I first made this and reviewed it in July above, I've now made this recipe at least 8 more times. I have tried the Half & Half in place of the heavy cream, trying to cut the calories and after having it made with the heavy cream, the Half & Half just doesn't give it the same flavor or body. I recommend sticking to the heavy cream if possible. After making this so many times and trying different alterations, I now have it perfected to family & friends taste and have had to give the receipe to everyone that I've made it for. Other than the above suggestions I have one more recommendation. Either cut back on the amount of pasta or increase the amount of sauce. I haven't been measuring the exact amount of pasta, but I leave about an 1 1/2 to 2" in the box and use the rest. This is still a 5 star recipe and truly the best Italian pasta dish I have ever made - amazing!
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4 users found this review helpful

Sweet Mustard Chicken Bake

Reviewed: Nov. 12, 2007
This recipe received mixed reviews from both family and friends. While everyone agreed that it was ok, not everyone agreed that they would want it agin. I did decrease the butter as others suggested and lightly seasoned the chicken before adding the sauce, otherwise, I followed the directions exactly. I agree there was too much sauce, the chicken swam in it and basting was not required. Listening to what the complaints seemed to be, I will try it one more time making about 3/4 of the sauce recipe or increasing the amount of the chicken AND cut back half on the amount of honey mustard so it won't be quite as an overwhelming/strong mustard flavor.
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3 users found this review helpful

Eileen's Meatloaf

Reviewed: Nov. 12, 2007
I'm not a meatloaf fan, but my husband and son absolutely loves meatloaf so I decided to try something a little different hoping I would find a meatloaf recipe that I too would love. Bottom line, I just don't care for meatloaf, however, this recipe was definately better than the standard one I had been using. It was very moist (not dry like most) and the sour cream gave it a different "twang" which was very good. I followed the recipe exactly as instructed and agree with other raters that the amount of bread crumbs needs to be cut back to reduce the more "mushy" texture than that of traditional meatloaf.
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1 user found this review helpful

Halibut Divine

Reviewed: Jan. 24, 2008
This recipe calls for 3 Tablespoons of Dry Mustard, as the other reviews suggested, I cut back on the amount but not enough. One Teaspoon (not tablespoon) of dry mustard is adequate (and I do like mustard). I used fresh halibut that my son caught on an Alaskan fishing trip and followed the recipe as written with two exceptions: The mustard quantity and I used fat free sour cream (which I always cook with) - outside of the overwhelming mustard flavor, the only other complaint with the recipe is the cooking time. It does take a little longer to bake than what is allotted. I bake in a convection oven and the pieces on the outside of the dish were warm and the center still barely above room temp. I baked a little longer, but still found the fish not to be quite done - it should flake with a fork. Remembering a lesson previously learned from a chef when broiling halibut filets, I put this dish in the microwave for a minute, checked it and then one more minute, until the fish was done. If you find you need a little more time when fixing this recipe, try the microwave method just to finish cooking, but be sure not to overcook any fish as it will be dry/rubbery. Overall, with the modifications this has potential to be a good recipe.
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3 users found this review helpful

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Sep. 16, 2008
I have used this recipe several times with fresh salmon. Everyone compares it to a gourmet meal prepared in an expensive restaurant. I make no changes to the receipe as written, however, the fresh alaskan salmon I have been using is not real thick so I have to cook on low to barly medium heat. Just adjust temperature according to salmon tickness.
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6 users found this review helpful

Shrimp Linguine Alfredo

Reviewed: Feb. 25, 2009
Actually this should be a 3.5 rating. I agree with many of the other reviews in that the recipe was quite bland (missing flavor). I followed the recipe as written, however, followed other reviewers advise and removed the shrimp from the sauce pan )about 2 mins sauted on medium heat (med size shrimp) before making the sauce and adding back in long enough to re-warm before serving. This is a definate MUST, otherwise the shrimp would be overcook and be rubbery. I also added extra garlic and other spices including a few red pepper flakes, oregano, etc. as mentioned in other reviews, being careful not to alter the recipe too much as written, but flavor was still missing. While the dish was definately edible, my family was disappointed and suggested I try a different recipe next time.
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2 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: May 7, 2009
After resting the steaks (removing refrigerator chill) for 45 minutes, I followed directions exactly as written. Not an Oh My Gosh Wow, but definately a nice change up for a different flavor to fillets.
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2 users found this review helpful

Spicy Fisherman's Pie

Reviewed: Jun. 26, 2009
I ran across this recipe after having my first Fisherman's Pie in Ireland this past fall (the same recipe concept but slightly different because it was made with mainly cod, a couple pieces of salmon and a few shrimp. I have made this recipe several times using various fish including catfish, hallibut, talapia (really any preferred white fish is fine). After making the recipe as directed the first time, I found a little tweeking (added preferred seasonings to family taste) it really is a great recipe. It works well with additional preferred ingredients such as sliced fresh mushrooms, chopped onion, etc. To save time, I use the Country Crock Homestyle Mash Potatoes (these are real potatoes and are a quick fix (5 mins) in microwave. I also prepare in small individual casserole dishes for easy serving.
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2 users found this review helpful

Sopapilla Cheesecake

Reviewed: Aug. 7, 2009
This is the best - not low cal but definately worth it! The recipe as written is perfect, easy to make, and a nice change up from traditional cheesecakes. Of course, you can alter ingredients to taste or dietary needs as with any recipe, however, no changes are necessary. As a preference, I drizzled a little honey over the top after removing from the oven. This is great warm, reheated, or cold, but do refrigerate left overs (if there are any)!
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1 user found this review helpful

Grilled Zucchini II

Reviewed: Oct. 29, 2009
Quick easy & good. Add a little parmesan, salt & pepper!
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1 user found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Oct. 29, 2009
What's not to love. Delicious and easy to make. Recommend serving with Chocolate Graham Crackers.
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1 user found this review helpful

Beer Cheese Dip II

Reviewed: Oct. 29, 2009
Excellent for party appetizer, quick and easy to make. I served in hollowed Hawaiian Bread bowl, cutting center pieces into chunks & placing around bowl for serving. I am asked for the receipe everytime I take this to a party.
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2 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Aug. 24, 2010
Excellent recipe that I have made at least 6 times and always comes out perfect. Only two additional recommendations to the recipe is place a little softened butter with minced garlic on top of hen between skin and brest and add a little broth to pan before placing in oven to keep garlic from burning. Add what ever flavors your family prefers to cavity (onion slices, lemon wedges, garlic, etc.).
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47 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Aug. 24, 2010
My first stab at making french onion soup was NOT a disappointment with this great recipe. I agree with other reviewers to carmelize onions and not burn (who would want the burnt taste in their soup). Also I found that bread under the broiler for a few minutes and then added to soup was better - otherwise, I found the bread became too soggy and fell apart giving the broth a mushier texture.
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2 users found this review helpful

Zippy Praline Bacon

Reviewed: Feb. 4, 2011
This is a 5 star recipe. "Excellent!" The receipe is perfect as written and of course the baking time just like any other piece of bacon depends on oven, thickness of bacon, and preference. This is a must try recipe that everyone should check out at least once (once a week in my house). I doubt there will be any left overs, but if so, it reheats in the microwave in about 15 seconds the next day and is just as great.
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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