Ava Flavah! Recipe Reviews (Pg. 1) - Allrecipes.com (10270968)

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Peach Pork Picante

Reviewed: Jun. 25, 2014
I really liked the flavors in this recipe (the sauce is delicious for all its simplicity) but had a few issues. First, it made way too much sauce for the amount of pork. It would have been far better with more pork and perhaps some broccoli or other vegetables. Also, the servings appear to be off. Unless you aren't very hungry, this dish would not be enough to serve six people. I will make this again but with more pork and vegetables. I added a 1/4 teaspoon of salt to offset the sweetness of the preserves.
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Baked Teriyaki Chicken

Reviewed: May 23, 2014
I had high hopes for this simple recipe but I was disappointed. Something seemed missing. The flavor was okay but needed more punch. I added 1/4 tsp. of red pepper flakes (my only tweak) but this didn't do enough. The coating did not stick well to the chicken, either. Most of it pooled in the bottom of the pan so we used it for dipping to eke out more flavor. I don't understand why it slipped off as I dried the chicken well and the coating cooked up nice and thick at the start. Also, the baking time is too long. I temped my chicken after 50 minutes and every piece registered at well over 175 F. The coating was beginning to burn by then so I stopped the baking. BIG thank you to the reviewers who suggested lining the pan with foil first! You saved me lots of scrubbing as the coating tends to stick to the pan(not to the chicken sadly).
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Oven Roasted Teriyaki Chicken

Reviewed: Apr. 10, 2014
Just fixed this dish tonight. I followed the recipe exactly except substituted 1/2 cup brown sugar for the Splenda as we don't use artificial sweeteners in our house. I think the bake time is off. I checked the thighs after 45 minutes and they registered well over 170 F. The coating got a little burnt, too. As some have remarked, cleaning the pan is going to be rough. The recipe would have been better with fresh ginger and more vinegar, in my opinion, as well as a lower baking time. Next time, I may tweak it an try the thighs on the grill.
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Garlic Red Potatoes

Reviewed: Mar. 27, 2014
This recipe was okay except the baking time was much too short. I had to raise the temperature to 400 and add another 20 minutes to cook the potatoes through. The garlic addition was tasty, though. I don't think the cheese did anything much for the flavor and it seems to need an herb of some kind. I added a half teaspoon of cracked black pepper to bump up the flavor and yet it seems to be missing something. More butter maybe? Perhaps feta cheese instead of Parmesan would have been better.
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Roasted Chicken with Lemon and Rosemary

Reviewed: Mar. 22, 2014
I just made this today. I used bone-in chicken breasts and dried, instead of fresh, rosemary since I had none. I stopped the cooking at 40 minutes since breasts have a tendency to over-bake and dry. It came out delicious: tender, juicy and very flavorful! This is a prime example of recipes that I love-quick, easy, simple ingredients, and tasty results.
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Homemade Deviled Ham Sandwiches

Reviewed: Feb. 22, 2014
I just made this today. We had leftover spiral ham, so I needed a way to use it up. This recipe fit the bill perfectly. I prepared it as written except used scallions instead of onions, full fat mayo instead of salad dressing, black instead of white pepper, and no mustard powder or salt as the ham was plenty salty. I added extra mayo and some sweet pickle juice as the mixture came out much too dry as written. The taste reminds me of the Underwood spread I ate when I couldn't get Grandma's homemade deviled ham spread. It is nowhere near as good as Grandma's, but then nothing could be that good. I am sure you know what I mean.
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Summer Tomato Pie

Reviewed: Dec. 26, 2013
Just fixed this as part of Christmas Day luncheon and it was wonderful! It is extremely important that the tomatoes (I used four medium) be ripe and very thinly sliced. Peel them if the skins seem tough. Mine were the vine-ripened type so the skins were tender enough to leave on. Also, make sure the tomatoes are VERY dry before assembling the pie or you will be left with a soggy crust. I did find it most difficult to spread the mayo over the top cheese layer. Next time, I will blend the cheese with the mayo beforehand. I did omit the garlic in favor of scallions which my family prefers and added a little fresh-ground pepper. Very tasty take on a time-honored dish.
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Mamaw's Chicken and Rice Casserole

Reviewed: Dec. 18, 2013
Good basic casserole but badly in need of more spices and perhaps some cheese. I prepared it as written except used basmati (well rinsed and soaked for an hour) as well as stock instead of water. I added 1/8 tsp of garlic and extra pepper and salt. It still came out bland, yet edible.
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Colette's Smoked Sausage Fritatta

Reviewed: Nov. 18, 2013
Just made this for dinner but in a baking dish as I don't own an oven safe skillet. It was delicious. We all liked it. The only changes I made was using spicy chicken sausage and eliminating the pepper. Next time, I will add some broccoli or asparagus for an even better flavor. Thanks, Colette, for a GREAT recipe!
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Oven-Roasted Asparagus

Reviewed: Oct. 25, 2013
Just made this recipe today for lunch and it was very good. However, the baking time is too long. I stopped at ten minutes and the asparagus was a tad overdone. (the spears I used were young and VERY thin) I would have preferred them a little crispy. And there is too much pepper in the recipe even though I love pepper. I would make this again but perhaps substitute Italian dressing for the oil/garlic/salt/lemon and bake for only 8 minutes.
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Touchdown Chili

Reviewed: Oct. 15, 2013
I agree with other reviewers: the beer taste is far too prominent in this dish. I wish I had left out the beer or substituted ginger ale as BonAppetitBaby did. If I make this dish again, I will leave out the beer for certain.
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Slow Cooker Au Jus Pot Roast

Reviewed: Aug. 26, 2013
I did not think this roast would be good with the odd ingredients but, wow, it was! I prepared it as written except my 4 lb roast was cooked through and tender in six hours. I did not sear beforehand or use the bouillon cubes. I made my own Montreal seasoning, as well: garlic, coriander, black pepper, Cayenne pepper flakes, dill seed, and salt. I added some carrots, too, for color. I didn't give this recipe five stars since the cooking time is not accurate and I felt it needed more salt. However, the flavor profile is very good and no, you cannot taste the coffee at all nor is it overly tomato-y. Nice flavor and will be made again.
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Beef Chimichangas

Reviewed: Jul. 14, 2013
This recipe was so good! I would have awarded five stars had I not had to tweak it. I do believe the prep time, 15 minutes, is off, as well. Using only 1/3 cup of filling per tortilla was not enough. After I wrapped a few, I reopened and added almost twice as much filling. To prep all the ingredients, cook the beef, and stuff the tortillas took at least 25 minutes and I am not a slow cook. I did leave out the vinegar as other reviews reported it gave an odd taste to the dish, substituted 2 jalapenos for the green chilies and used flour, not corn, tortillas as that was all I had. I love the fact that this dish is baked, not fried. The chimis baked up nice and crisp within 10 minutes. Not one opened up while baking. I will definitely make this dish again. Thanks for sharing it!
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Grandma's Ground Beef Casserole

Reviewed: Jul. 7, 2013
Very tasty dish although I noticed there were very few herbs or spices involved. I made some additions: 2 tsp. dried basil and fresh black pepper to taste. The sour cream mixture makes the dish creamy and adds lightness. I would make it again.
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Super Simple Pork Chops

Reviewed: Jun. 30, 2013
Just fixed this for dinner tonight and I could give it only three stars--I had to adjust it too much. As is, the glaze would have been too runny. You would have had to overcook the chops until the glaze reduced down enough to be thicker. So, I used 2T cornstarch to make a slurry with some of the glaze liquid and added it back. Also, I added 1 tsp cinnamon, 1/2 tsp salt (could have used more) and 1/3 C brown sugar. After browning the chops, I added the glaze and simmered until thick. The chops came out very tasty and the glaze was thick enough to coat. With my adjustments, the glaze would go nicely with ham.
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Jeff's Hot Dog Chili

Reviewed: May 23, 2013
I just fixed this tonight for dinner. My husband and I had been craving good, old-fashioned chili dogs for a week now, so I had to try this recipe. I followed it to the letter except for mashing the beef--no time for that. The sauce was delicious and was way better than the stuff from the can. Kudos to Jeff for this delicious version of the classic chili dog sauce!
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Broccoli Salad I

Reviewed: Apr. 6, 2013
Very tasty dish. I followed the recipe nearly as written except I substituted dried cranberries for raisins as we don't care for raisins and left out the yogurt for my lactose-intolerant Mom. I added a little sea salt and ground black pepper, and about 1/4 C of raspberry balsamic vinegar for added depth. I let it chill overnight and everyone enjoyed this dish for Easter luncheon.
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Chicken Parmesan

Reviewed: Mar. 15, 2013
Very good dish. I added many more herbs instead of the fresh basil since I had none and it came out well. I thought that 1 cup of olive oil would be too much so I used less than 1/2 cup. Also, I did not drizzle the breasts with oil before baking; I added a little more mozzarella than what was indicated and served the dish with a good-quality marinara on the side. My husband told me that this was the best Chicken Parmigiana he's ever had. Reason enough for a replay later.
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Sweet Potato Casserole VII

Reviewed: Jan. 23, 2013
Oh, my word! This was so good! I would have given the recipe five stars had I not had to tweak it somewhat. I felt it would have been too bland as written, so I added 1/4 tsp each of cinnamon and nutmeg, a pinch of salt, and about 1/4 C. vanilla yogurt with 1/4 C half and half instead of the milk. Also, I buttered the casserole dish and sprinkled it with raw sugar before pouring in the potatoes. In addition, I used only one egg since I had only 2 cups sweet potatoes. The baking time stayed the same. The topping is what stands out here--inspired! This dish will be a permanent part of the rotation now as hubby loves sweet potatoes.
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Hot Tamale Pie

Reviewed: Jan. 14, 2013
This was a very good recipe. I did do some tweaking, though. I eliminated the corn as I don't like it much and left out the oregano. I don't know what the oregano would add as it's not much of a Mexican-food flavor, in my opinion. I didn't use the chipotle pepper as I didn't have any. Some raters wrote that the dish was bland so I added 2 teaspoons of taco seasoning to the meat, salt to the corn muffin mix, and extra cheese (at least a cup more). Also, I used 1 lb beef and 1 lb chicken sausage to kick things up. Once I mixed the top muffin mix part, I had to add more liquid, stock, to get it to spread at all. I baked the dish for only 40 minutes and it came out perfectly browned on top. Really delicious dish but I felt it could do with more meat and without the bottom corn muffin layer. I will be making this again for sure.
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