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Almond-Crusted Halibut Crystal Symphony

Reviewed: Sep. 19, 2007
the end product was fab. however, having never made a buerre blanc i could have used a little more detail. i prepped my ingredients as suggested. and i, like a reviewer below, used brummel butter as well as half & half. i also increased the almonds & lessened the breadcrumbs. oh, but it took waaaay longer than the times listed. the buerre blanc seemed to take forever(hence the four star rating). still, i will make it again cuz the taste was absolutely fabulous!
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0 users found this review helpful

Chicken Enchiladas II

Reviewed: Sep. 19, 2007
here's my two cents for a low-fat alternative: saute chicken w/ 3/4 cup minced onion & pan drizzle of olive oil. i sprinkled each side of chix with garlic powder, salt, pepper & fajita seasoning (penzey's. best seasonings anywhere & online!!) once just cooked, i removed chicken but added pan remnants to the remaining sauce ingredients. for that i used a can each of cream of mushroom & chicken (healthy request for each) & about 3/4 cup lite sour cream. as well, i used two 4 oz cans of green chili's AND a can of jalapeno salsa (so sorry, can't remember the brand but its a mexican brand in a 4 oz. green can, el patio or close). i also used whole wheat tortillas and 2% mexican cheese mix. MY FAMILY LOVED IT!!! absolutely loved it. fiance said it was the best meal i've prepared yet (whatever!) we love shredded lettuce & diced tomates on enchiladas so that was the finishing touch. i flavored some left over basmati rice with lime juice and chopped fresh cilantro. muy delicioso!! now that i've made it once it will be easy to make again w/o following the recipe. solid good meal.
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3 users found this review helpful

Cinnamon Orange Turkey Scaloppini

Reviewed: Oct. 19, 2007
noticed this hasn't been reviewed in awhile. but this was very tasty! and very, very east! i just sprinkled both sides of the cutlets with the dry ingredients and sauteed per recipe. i doubled the oj & lemon juice per other reviewers and have to tell you it was very, very tasty. my fiance said you have to make this again! i served it with sauteed spinach w/ garlic and simple boiled potatoes. great meal.
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11 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Feb. 14, 2008
so i made this again tonight b4 realizing i didn't the ramen. here is my solution: use 1 cube of chicken boullion and dilute in a tablespoon of very hot water. add this to the dressing ingredients (which i always, always double except the oils. i only use 2 tablespoons vegg oil and 1/3 cup sesame oil to cut the fat/calorie content. yes, the dressing is a wee bit loose but i will sacrifice the oilyness of almost a cup of oil, yuck!). still toast your almond/sesame seed mixture but you don't even need the butter if you use non-stick pan. my family didn't even notice the difference. and once again we ate the entire bowl. so good with salmon and brown rice. ------------- my family loves this! its very yummy & very similar to another recipe on this site but has less calories (napa cabbage noodle salad). only made two small changes: less noodles cuz there would have been waaaay too many. used about half a bag. second, i added more green onion than called for as i wanted more of the wonderful subtle green onions flavor. another thing i did was make more of the dressing as i am going to try it as a marinade for sea bass or such.
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37 users found this review helpful

Grilled Sea Bass

Reviewed: Feb. 19, 2008
freekin delicious, people!! seriously! and easy to boot! for about 1.25 lbs of sea bass i started out with 1 tspn each spice & 1/2 tspn of lemon pepper. that was too much lemon pepper so i added another 1/2 tspn of garlic, onion & paprika. it was just right. after sprinkling, i patted the fish and it ended up basically as a paste which kind of made a crust as it broiled. done, btw, on the second rack level of the oven. as the paste began to crisp i moved the rack down one more level. i drizzled just a bit of olive oil as the amount called for is too much in my opinion. definitely does not need the amount called for. also, i served the butter on the side. honestly, it was delicious with or without the butter. it really isn't needed. but that's just me as i try to cut fat wherever i can. served with garlic lemon green beans & brown rice. scrumpdillyicious!! p.s. if you are in the long beach area, you simply must visit the fishmonger at the alamitos marina farmers market on sunday. his fish is amazing!! but get there early cuz he sells out fast. bon appetit, mon frer!
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216 users found this review helpful

Great Green Salad

Reviewed: Feb. 19, 2008
i have made this many times and it is thoroughly delicious. i don't change a thing it is perfect as is. don't worry if you don't have almonds, avocado or feta, it is yummy just plain on salad greens. but all together is outstanding.
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64 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Feb. 20, 2008
1st time making cauliflower - i thot it was a wee bit bland but good texture so will make again. hubby & daughter loved it. made per instruction except i did sprinkle panko per earlier review - it made for a nice crunch to go with the soft not mushy cauliflower. my advice is to make uniform smaller florets for consistant cook thru without having to cover with foil. next time i will add a little pinch of salt & pepper. nice addition to my veggie rotation.
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59 users found this review helpful

Maple Teriyaki Salmon Barbeque

Reviewed: Feb. 20, 2008
followed to the T and family wasn't too impressed. we eat salmon at least once a week so i try alot of different marinades. we thot it was too sweet and not enough real flavor. you could add ginger, red pepper flakes, sesame oil, any one of these or all would add some oomph! allrecipes has other better offerings. bon appetit!
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38 users found this review helpful

Peanut Sauce I

Reviewed: Mar. 14, 2008
perfectly easy. perfectly balanced. yeah, you could add this, that and the other to taste. however, it really is perfect as is. well, i did do something slightly different. i did half molasses, half brown sugar (the splenda brown sugar stuff) and it was juuust right. really, really yummy.
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14 users found this review helpful

Roasted Garlic Tyrokavteri

Reviewed: Apr. 19, 2008
yum-eee!! so delicious! i made with a jarred roasted red peppers and 2 heaping tablespoons regular minced garlic from a jar (too lazy to do the roasting myself), about 1/3 cup fresh squeezed lemon and the remaining ingredients as written. well, except for the olive oil and/or half & half. totally delish, just the right amount of garlic and lemon and red pepper flavors. can't wait to serve to my guest tomorrow after the flavors have married. yummers!!
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3 users found this review helpful

Cannellini Bean Salad

Reviewed: Apr. 19, 2008
very easy if you use jarred red peppers, which i did. i also used basil in the tube available now (called gourmet garden and in the produce section), sliced my red onion very thin due to my preferences. it was a tasty simple side. i think next time i will try it blended as a dip/sandwich spread.
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4 users found this review helpful

Fresh Broccoli Salad

Reviewed: Apr. 22, 2008
totally delish! changes i made were to use less mayo cuz i didn't have enuf (3/4c lo-fat), sugar (2 heaping tblspns equal) & vinegar (1 tblspn). having done that i think it would be better with the full cup as i definitely used 2 large heads of broccoli and it could have been a bit more wet. however, everything else i did as instructed and it was sooooo good! i totally recommend making a day ahead, without the bacon, so the flavors can really marry (and the broccoli can soften a bit). since i like the bacon crisp i would add just before serving. i'm eating some now that i made sunday and it so good and healthy i don't feel a bit guilty eating a ginormous bowl. try it, you'll love it!
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5 users found this review helpful

Fabulous Fried Cabbage

Reviewed: Apr. 23, 2008
simple, perfect, delicious!! i could eat a whole head of cabbage myself made this way! it is exactly what i hoped for. don't let the simplicity fool you - it is full of flavor and i didn't even use all the butter called for!
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6 users found this review helpful

Baked Whole Cauliflower

Reviewed: Jul. 3, 2008
i microwaved the cauliflower to cut down on cook time. and i brushed the butter as previous reviewers suggested. but i dunno...it didn't quite work for me. maybe it was too much breadcrumbs, i think. or maybe b/c i didn't use real butter but brummel & brown spread instead. anyway, i'm gonna try it again b/c i want it to work!
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0 users found this review helpful

E-Z Marinated Swordfish

Reviewed: Jul. 21, 2008
OMG!!!! Please try this, people! the only change i made was using white wine (sauvg blanc) instead of vinegar, and i omitted the parsely. everything else i doubled (well, except the hotsauce & cayenne b/c of the hubs taste preferences. me, i'd of loved a kick but i love the man more...) then realized i needed more marinade due to the amount of fish i had (1.50 pounds) so i doubled again. marinaded the swordfish for just over 90 minutes and OH. MY. GAWD!! i personally could not stop raving about how delicious the flavor was even though i was the host. but everyone else was raving as well so i was only joining the chorus. truly the best swordfish i have ever, ever had.
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66 users found this review helpful

Barbeque Halibut Steaks

Reviewed: Jul. 21, 2008
wanted this to be crazy delish but it wasn't, it was just good delish...i used olive oil rather than butter so i could marinade instead of brushing and b/c the ingredients are fairly subtle you could marinade for several hours and still be alright. all in all i'd make again knowing what i know and be happy.
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2 users found this review helpful

Lemon Herbed Salmon

Reviewed: Jul. 30, 2008
terrific easy recipe. i rescaled for 4 servings and like others have commented, i had an excess of the bread crumb mixture. still, the flavor was great and the crunch was a nice blend with the texture of the salmon. i didn't change too much except use more parm (freshly grated), thyme and lemon zest but only b/c i needed to balance them with the abundance of bread crumbs. my huny liked it so it works for me! i'll definitely make again.
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Best Black Beans

Reviewed: Aug. 12, 2008
well, i didn't have any fresh ingredients on hand (we've been out of town so the fridge was bare) so i modified with garlic & onion powder and gourmet garden cilantro in a tube (great stuff!). and after rinsing the beans (which i always do to cut the sodium) i followed the lead of another reviewer and used boullion (something i've never done) and the taste was terrific!! i basically just used i tsp of better than beef boullion to 8 ounces of water, added the rinsed beans, sprinkled both powders to taste and simmered for 30 minutes so they would thicken a bit. right before i turned the heat off i added a generous spouge of cilantro paste, and presto, delicious black beans. just like spaghetti the next day, i know these will be super tomorrow. yum, yum, yummers!!
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2 users found this review helpful

Jayme's Cole Slaw

Reviewed: Aug. 13, 2008
even though i used less than a very loose 1/4 cup of splenda brown sugar blend it was too sweet in my opinion. hubs liked it (but he loves anything i make no matter what, sweet man!) while my daughter hated it. didn't work for me either. like the simplicity so might try it again with a bit of tweaking.
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2 users found this review helpful

Sesame Seared Tuna

Reviewed: Aug. 27, 2008
so i used it as a marinade and dipping sauce. i used only 1T of sesame oil as i know it can be a wee bit overpowering. also, i used splenda brown sugar and no wasabi. oh, and i didn't have mirin so i used a white meritage. and i sprinkled with sesame seeds after cooking. the flavor was super yummy but lacking the oomph that the wasabi would provide. i'll definitely prepare again with ingredients as outlined b/c i know the flavors will work perfectly.
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1 user found this review helpful

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