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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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227 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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68 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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66 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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62 users found this review helpful

Israeli Salad

Reviewed: Jun. 20, 2010
i visited Israel in June and nearly every meal came with this type of salad, even breakfast! even so, i have made this many times and usually emulsify the olive oil, lemon juice, garlic, salt & pepper and then drizzle that over the mixed veggies. blending it helps intensify the flavor IMHO. a tip i learned in Israel is to grate the lemon peel of the lemon used. again, the flavor is just kicked up a notch. nice if you like lemon as I do. (7/11) --so i made this and immediately ate a big bowl with a panzella cracker. just super fresh, clean flavors, delicious. i used persian cukes & followed recipe exactly. while licking the bowl it occured to me that chick peas and some feta would make it spectacular. and that second bowl was indeed. (oh yeah, fresh tomato was the only item i didn't have. i did have a can of muir glen diced toms but decided to wait until i put everything else together. honestly, i thot it was perfect w/o them. i only drizzled olive oil as well.)
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51 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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39 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

Chris's Incredible Italian Turkey Meatloaf

Reviewed: Nov. 13, 2008
definitely yummers! easily halved the recipe -- just scale for 3 instead of 6. (btw, 2 italian sausages equal half a pound. i used jennie-o turkey italian links) beside that i followed the recipe exactly, well, except i didn't use any milk. oh, and i sauteed the onion & fresh garlic instead of using powder --the texture was perfect, the taste outstanding. my family loved it. i'm looking forward to a sammie for lunch! yum
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20 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

Tangy Mediterranean Tuna Salad

Reviewed: Apr. 21, 2009
this was exactly what i wanted, very tasty...i wanted kind of a simple nicoise salad type tuna salad and this was it. after tasting the initial combination with only 1 tblspn of olive oil, i did add garbanzo beans for fiber. eaten with low-fat triscuits made for a very nutritious, low-cal, low-fat light lunch/snack.
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12 users found this review helpful

Chile Garlic BBQ Salmon

Reviewed: Aug. 27, 2008
wowie-kazowie this is delicious. had to update my review as i have become accustomed to making it w/o the lime or green onion. otherwise, i always double the remaining ingredients but add a wee bit more sugar (splenda brown sugar), a glug of olive oil and dollop of water. i'll use half for a marinade and the other half, please try this, i use for sauteed zucchini. i usually let the salmon marinate while i cook my jasmine rice (takes about 50mins so its a perfect timer) but try this as a cooking sauce for zucchini. start your saute with olive oil and minced garlic. add your zucchs and cook until al dente then add the chile garlic sauce to coat right at the end. O!M!G! is this delicious!! served with jasmine rice. a totally easy, superb, impressive meal. can't wait to eat left overs for lunch. it is just so delicious, we love this meal. -------------- because i was without, i used no lime, no green onion, no fresh ginger. i did use 1 heaping tspn powdered ginger. and a heaping tbspn of sambal chile sauce due to my preference for POW! flavor. i also added a dollop of olive oil and water then marinaded the salmon for about 90 mins. yummy,incredible, delish, moist flavor. hubs said it was superb. will definitely make again.
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11 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

Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: Jun. 3, 2010
sooo tasty! made very small changes - black eyed peas, no butter, more tomato and chopped the stems, quickly steamed in microwave before adding to saute. although i added the goat cheese it doesn't need it IMHO. besides, without it (and butter), its is totally vegan, yay! leftovers are my lunch & i am salivating just thinking about it...yummers!
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9 users found this review helpful

Caesar Hot Artichoke Dip

Reviewed: Dec. 5, 2010
doubled the recipe with ease, used lo-fat dressing, mayo & sour cream, a can of diced toms w/ garlic & onion but no swiss cheese (forgot to purchase). super good. i suggest using a good quality caesar like cardini's.
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8 users found this review helpful

Savory Sweet Potato Salad

Reviewed: Jun. 3, 2010
so here's what happened when i made this for dinner tomorrow night...i mindlessly peeled and cubed my sweet potatoes BEFORE cooking them. and the finished product was green, yes, people, green potatoes, i am not kidding!!! but i proceeded with the recipe as written. and despite the green color the final outcome was very tasty. i look forward to dinner tomorrow! i will post a photo b/c it is rather amusing.
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8 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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7 users found this review helpful

Peach Cobbler I

Reviewed: Jun. 3, 2010
as tasty as the reviewers have said. i made mine with frozen (thawed) peaches and mangoes. due to posted comments i also doubled the dough for an 8x8 glass dish. i didn't need all of it but i wanted to have enough to cover the fruit mix. also, to cut calories i used 2tbspns of butter and i used less sugar (turbinado sugar, less processed than white sugar that has a honey flavor). next time i will use whole wheat flour so i don't feel so guilty! served w/ vanilla frozen yougart. my ice cream loving family didn't even notice the difference.
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6 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

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

Charleston Breakfast Casserole

Reviewed: Nov. 14, 2013
highly recommend! made it last night using 9 eggs, 1 3/4 cup half&half plus 3/4 cup lo-fat milk, 1 pkg of sliced swiss (diced) and 1/2 cup cottage cheese (mixed into egg mixture),large lo-fat seasoned croutons, and 1 pkg bacon. microplaned fresh nutmeg to cover egg mixture if that makes sense, (approximately 1/8 teaspoon). no butter, salt or pepper. layered as directed and refrigerated it overnight sans bacon. baked it this morning topping with bacon approximately 25 minutes into baking. it was not greasy or soggy at all. it was the only breakfast item at a bring-an-item brunch that was eaten in its entirety. i was pretty happy!
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3 users found this review helpful

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