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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

Quick Eggplant Parmesan

Reviewed: Nov. 18, 2008
i agree with "grammy" below completely. my first time making eggplant parmesan and it was so easy! it was delicious, too. my only problem was the breadcrumbs kind of fell off and consequently got charred despite my trying to scoop them out of the pan - that isn't a fault of the recipe as much as user error, haha. hummy totally loved it so its goes in the keeper box.
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1 user 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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69 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

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

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

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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234 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

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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0 users found this review helpful

Homemade Black Bean Veggie Burgers

Reviewed: Jun. 25, 2009
super good flavor, really tasty. easy to put together but it does take time to let the beans & veggies drain. and i froze the patties for several hours, about 4. otherwise, i followed the recipe almost completely, only changes were oats instead of bread crumbs, 1 egg white instead of whole egg. i found the consistency fine to work with...only criticism is that cooking took longer than i expected. definitely going to make again but next time i make them i am going to add brown rice.
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1 user found this review helpful

Caramelized Brussels Sprouts with Pistachios

Reviewed: Jun. 8, 2009
made these last night and they were terrific!!! changes were few; used olive oil/butter combo, balsamic instead of red wine vinegar, and pecans (that i toasted) instead of pistachios. also, i used splenda brown sugar as that was the only sugar i had on hand. i also cut the sprouts in half. these were so, so, sooo good. and super easy. can't wait to make them again.
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2 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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7 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

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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59 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

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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69 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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41 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

Smashed Cauliflower

Reviewed: May 8, 2009
i gave 4 stars b/c i didn't follow the recipe exactly. but it was super duper yummy how i did it. i sprinkled the cauliflower with garlic powder and microwaved steamed in boullion till soft. then i processed adding small amount of liquid (probably little less than 1/4 cup) and about 1/3 cup shredded parmesan, approximately a tablespn butter (smart balance), salt & pepper. we loved it! very tasty and we thought it really did taste like mashed potatoes.
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2 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

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