Goody2shz Recipe Reviews (Pg. 1) - Allrecipes.com (10216862)

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Happy Shrimp

Reviewed: Jun. 23, 2015
I thought this dish was bland. I don't know why. Maybe it would have been better with a sauterne or even a sherry wine.....
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Chef John's Tarragon Aioli

Reviewed: Jun. 17, 2015
This is excellent, even better after it's been allowed to sit awhile in the fridge.
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Flavorful Flounder For the Oven

Reviewed: Apr. 8, 2015
At last! A recipe where arrowtooth flounder doesn't turn mushy! I'd read in several places to marinate the fish in lemon juice before cooking to firm it up, so I marinated it for 30 minutes before cooking. I'm not sure if it was that or the quick cooking that did the trick. After marinating, I brushed the fillets with melted butter and used the rest of the melted butter to oil my foil pan. I very lightly sprinkled the fish with salt and garlic powder, then piled the mayonnaise mixture on top. I used the leftover lemon juice from the marinade and chopped onion greens from my garden. I also used Romano cheese cuz that's what I had on hand and it packs a little more flavor than parmesan. Like so many others, I broiled it on the bottom rack of my countertop oven for 3 minutes, then moved it up to the middle rack, right under the heating element, for another 3 minutes until it was browned and bubbling on top. If anything it was very slightly underdone, which didn't bother me at all being a sushi lover. It was absolutely delicious! And not mushy!!! I'm making this again today and will definitely make it again and again. Thanks!
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Kongnamool (Korean Soybean Sprouts)

Reviewed: Jan. 10, 2013
This was really good, but it didn't taste like kim chi at all. I don't know if my sprouts were mung bean or soybean, but they worked! I started timing once the water came back to a boil and they came out perfect. I didn't have Korean chili powder so I used cayenne (a lot less than 2 Tbsp. ), a little less sesame oil, and I used finely chopped leeks instead of green onions cuz that's all I had. Came out fantastic. The longer it sat, the better the flavors melded. I've added this to my recipe box and will definitely make it again. I'm sure the dressing would go very well on other lightly blanched veggies too.
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Garlic Spaghetti

Reviewed: May 4, 2012
This was good but not great. I didn't care for the oregano. I think fresh basil would have been better.
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1 user found this review helpful

Albondigas

Reviewed: Apr. 15, 2012
I have to admit I only use this recipe to make the actual meatballs, which are excellent, and which I cook in chicken broth. I then use them to make my own homemade soup. I also use them to make my own version of Swedish meatballs! Delish! These meatballs are very versatile. Thanks for posting!
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2 users found this review helpful

Black Bean Huevos Rancheros

Reviewed: Oct. 4, 2011
This was really good, but a lot of work -- I ended up using three skillets. My husband thought it was too spicy for breakfast, but I loved it. Thanks.
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2 users found this review helpful

Lettuce and Tarragon Soup

Reviewed: May 25, 2011
OMG, who would have thought *lettuce* soup would taste so darn good! I used a romaine, leeks and tarragon from my garden. The lettuce was a little tough from being left in the ground too long, so I had to find another use for it besides salad. This recipe fit the bill perfectly! I cut the unsalted butter to 2 tbsp., used low sodium chicken broth, and I only added 1 tsp. of salt, which was the perfect amount in my opinion. I also did not blend it, preferring to leave it chunky, and I'm glad I did it that way. No yogurt or sour cream needed! It's fantastic as is. You definitely have to like tarragon, though, which I do. I'll definitely be making this again. Thanks!
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5 users found this review helpful

Catfish Tuscany

Reviewed: Apr. 29, 2011
Although the topping by itself tasted good, I didn't like it with catfish. I like catfish a lot, just not this way. The dish might taste really good with a milder tasting fish like sole or red snapper, so I might try it again with one of those fishes, but definitely not with catfish.
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3 users found this review helpful

Creamy Tarragon Salad Dressing

Reviewed: Apr. 14, 2011
This tasted good but it's very far from being thick and creamy......watery is more like it. That said, I would probably make this again, but only when I'm dieting because it's only 57 calories per 1/8 cup serving, which is a very decent amount of dressing. I'd love to give this more stars for taste, but I'm only giving it two because as written it's deceptive. UPDATE: I tried this again using a bit of xantham gum as a thickener (which I got in bulk at Winco) and that did the trick. Fix the recipe and I'll give it more stars.
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Tom Yum Koong Soup

Reviewed: Mar. 24, 2011
This was really good but it was waaaay too hot for our tastes. And I only added 1 bird eye chili! Had no trouble finding all of the Asian ingredients. On the shopkeeper's recommendation, I used a bouillon type cube that I got at the Asian market instead of the soup paste. Maybe that added heat to the dish too. In any case, except for the heat, the flavor was very good. I looooooved the kaffir lime leaves and definitely would not ever substitute them in any Asian recipe I make in the future. They are unique! I didn't have fresh mushrooms so I used all canned shitakes, and I also added some dried black fungus which, even when reconstituted, added a very pleasant crunch to the soupl I like my soup zippy so I added quite a bit more lime juice than called for. Came out great!
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Mexican Bean Salad

Reviewed: Mar. 24, 2011
Excellent bean salad. I used great white northern beans instead of cannellini beans and they worked fine. There was too much dressing, though, so I'll probably use half the amount of oil and vinegar next time. And there definitely will be a next time. Thanks for posting.
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4 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Mar. 24, 2011
This was good. Not great. Good. Especially after letting it sit a few days. I like cooking meals entirely from scratch, so I normally won't use recipes that call for canned soup, but I needed an Irish dish with chicken in a hurry and this one sounded good. Definitely use chicken broth instead of water because like another reviewer said, the dish just isn't "chicken-y" enough as is. Nevertheless, I'll probably make this again using chicken stock, and I might even try my hand at making a homemade condensed soup base.
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3 users found this review helpful

Spaghetti Sauce with Ground Beef

Reviewed: Mar. 24, 2011
This is a really good basic sauce. Not a special sauce. A good basic sauce. It came out a little too thick and chunky for me so next time I would probably omit the can of tomato paste or add some of the pasta water to thin it out. Like a lot of other reviewers I added about a tsp. of sugar to cut the acidity of the tomatoes and that definitely improved the sauce. I think next time I would jazz it up with some red wine, black olives, mushrooms, fresh basil or etc. Oh, and for the people who don't like green peppers....why make this recipe in the first place? The green peppers are what make this sauce as good as it is.
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18 users found this review helpful

Steakhouse Wheat Bread for the Bread Machine

Reviewed: Mar. 24, 2011
Wow, this bread is really good! It's probably the best that's ever come out of my bread machine. But the original poster really needs to modify the recipe because as many people have mentioned, the dough is way too wet. I ended up adding an extra 1-2 Tbsp. of flour to get it to the consistency it should have been. That said, any bread machine user who's read the machine's directions should know that you don't just dump all the ingredients in the pan and walk away. A careful baker will watch the dough as it's being kneaded and make liquid or flour adjustments as necessary. To the people who said this bread was weird or bitter tasting I suggest you check the quality of your ingredients. I used pure unsweetened cocoa powder and a coffee substitute I get from the health food store. There was no weird or bitter taste at all. True, the bread is a little sweet but no where near as sweet as dessert. The people who said it was too sweet either don't like sweet at all or maybe they used sweetened cocoa powder or chocolate milk powder or something. Fantastic bread. Thanks for posting.
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14 users found this review helpful

Thai Spicy Basil Chicken Fried Rice

Reviewed: Mar. 6, 2011
This was really delicious. I didn't have fresh basil so I used dried. I also used one tiny Thai bird chili pepper instead of the serrano peppers and it was plenty spicy for us. I also used ground turkey instead of chicken. Came out exceptionally good! The oyster sauce and fish sauce really make it, and the cilantro as a finishing touch was sublime.
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6 users found this review helpful

Green Pepper Tomato Salad

Reviewed: Oct. 1, 2010
This tasted good and certainly looked beautiful, but it definitely wasn't 5-star good. I guess this is a dish for the sugar lovers, which I am not. I thought it was a little plain. Some olive oil or some fresh herbs might jazz it up.
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10 users found this review helpful

Low Fat Full Flavor Cream of Broccoli Soup

Reviewed: Sep. 29, 2010
This is really delicious but I do miss my thickened commercial cream-of soups. It might be worthwhile to try adding a slurry of flour and water to get this thickened up a bit. The only changes I made were to use onion instead of leeks since I didn't have leeks, and I added an additional 1/4 tsp. of salt to really pump up flavor. Other than that, followed the directions exactly. Thanks for a great low fat dish!
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3 users found this review helpful

Honey Cornbread

Reviewed: Sep. 29, 2010
Delicious! I made this for a barbecue, with chicken and cole slaw. Everything was homemade. This was the only thing that had no leftovers!
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2 users found this review helpful

Speedy Homemade Salsa

Reviewed: Jun. 22, 2010
This is a great tasting salsa. The proportions are right on; however, cider vinegar is inauthentic and, unfortunately, gives the salsa a bit of a strange taste, especially after sitting overnight in the fridge. When I first made it, I could really taste the cumin while hardly tasting the vinegar. But, like I said, after sitting overnight, the cumin blended nicely while the vinegar taste stood out too much. That said, I will definitely make this salsa again but next time I will use lime juice instead of vinegar. Thanks for posting. It really showed me how important proportions are when making salsa.
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15 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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