lifesong1926 Recipe Reviews (Pg. 1) - Allrecipes.com (10261122)

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Sweet and Spicy Stir Fry with Chicken and Broccoli

Reviewed: Mar. 20, 2014
This was a pretty tasty dish; however, we made several additions and changes to add more flavor, based on other reviews. I chopped up a variety of vegetables - julienned carrots, broccoli, snap peas, red bell pepper and green onions. I stir fried everything but the onions for until the veggies were still crunchy and set them aside. I marinate the diced chicken in soy sauce, hoisin sauce, red chili paste, brown sugar, 1 sliced garlic clove, and a splash of rice vinegar. I then sautéed the chicken, remaining garlic, and green onions and then added the sauce mixture (same combination I used above, except I didn't add rice vinegar) Once it was done, I added the veggies back in with the chicken and the minced ginger, cooking only until the veggies were heated through. I served it with sticky rice and additional red chili paste, to taste. Delish! This is a recipe you could do a lot of things with and have fun with it!
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3 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Aug. 13, 2013
I made these for the first time this last weekend for my boyfriend, who is Polish, and it's one of his favorite meals (Mom and Grandma made them, so I had some heavy competition!) I did some tweaking because I like to use more layers in flavor... I doubled the recipe so he would have plenty for the week :-) I used 1 lb lean ground beef and 1 lb spicy ground sausage, 1/2 c fresh minced onion, 1 tsp sea salt, 1 1/2 fresh cracked pepper, 2 TB brown sugar, 1 TB Worcestershire sauce, 1 tsp lemon juice, 1 cup cooked white rice, and about 1/3 cup of the tomato sauce mix. I made the sauce mix with 2 cans tomato soup and 1 large can of petite diced tomatoes. It made a lot of sauce, but these are best with plenty for the cabbage rolls and for sopping up with French bread slice, buttered, and placed under the broiler until lightly toasted. I placed the larger outer leaves on the bottom of the baking dish on top of 1/3 cup of diced tomatoes and layered the rolls w/half of the sauce mix followed by the remaining rolls topped with the remainder of the sauce and baked them at 350 for 1.5 hrs. These were a HUGE hit! They met the very biased approval of my boyfriend, which speaks volumes! YUM!! A few hints that really made a difference (from various reviews) is to parboil the cabbage and remove the leaves as they fall away from the head, as well as cutting out the spine in each leaves before rolling, as it made it much easier to roll them without the need for toothpicks.
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4 users found this review helpful

Clam Sauce with Linguine

Reviewed: Jun. 7, 2011
This dish is absolutely amazing! I made a few changes, as did other reviewers, but I didn't stray too far from the original recipe. I took suggestions of a few and used 1/4 c. butter and 1/4 c. olive oil and used 4 cloves of garlic. I used portabello mushrooms because I love the meatness they add to a dish - fantastic! Because the type of parsely wasn't specified, I used Italian parsley (a favorite of mine), but only used 1/4 cup. I used another suggestion to use Old Bay Seasoning - very good! I mixed a little cornstartch with some of the reserved clam juice (as the juice from both cans would be too much, which was obvious after the first can) to thicken the sauce slightly. I would be delighted to serve this dish to guests. White wine, crusty french bread and candles would make it a phenomenal romantic meal! Thanks for the recipe, Silvia. It will be a mainstay in my recipe collection!
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12 users found this review helpful

Cinnamon Ice Cream

Reviewed: Jul. 15, 2010
Oh my gosh! Incredibly smooth and OH so delicious! My boyfriend wanted rhubarb pie for his birthday and LOVES cinnamon ice cream. I stumbled across this recipe and thought I would give it a shot with my NEW and FIRST ice cream maker. Followed directions to the T (except for a little "extra" vanilla spilled in the mix while Kevin was assisting haha) When I let Kevin try the finished product this morning, his comment was... "OMG... you have created a masterpiece!" Based on that, I say BON APETITE!
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Amber's Sesame Chicken

Reviewed: Jul. 15, 2010
This is a fantastic recipe! We made a few adjustments and couldn't get enough of it! Rather than using an entire onion, we used about 1/2 cup sliced yellow onion and substituted 1 each of yellow and orange peppers. The sweet, crispiness of the different peppers added such a great flavor to this dish. Would also reduce the sesame seeds to 1/4-1/3 cup. Served with Sushi/sticky rice. FANTASTIC!
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1 user found this review helpful

 
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