Comeandgetit Recipe Reviews (Pg. 1) - Allrecipes.com (10323504)

Brown Sugar Meatloaf

Reviewed: Jun. 2, 2011

Great base recipe but like some others mentioned - needs a little more flavour. Have been making this similar recipe for decades. I use a packette of dry onion soup mix in with the meatloaf - cheating but it does add such flavour. And use more ketchup and put the ginger in with the brown sugar and ketchup. Put the meatloaf in the pan and cook it for 30 minutes then invert it onto a tray with sides and apply the ketchup sugar combo as a glaze. This way the grease can drain off and the glaze gets a nice caramlized texture.

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7 users found this review helpful

Missy's Lasagna

Reviewed: Mar. 12, 2011

So bland and the noodles were uncooked. The end product could have done without the dried bread crumbs... they took moisture away from the recipe when it needed it. Would definitely add some herbs next time - basil garlic oregano and salt and pepper for sure. This recipe really fell short. Plus why used canned mushrooms ever!

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8 users found this review helpful

Beef Stroganoff I

Reviewed: Mar. 11, 2011

So very bland. Needed some seasoning of any sort. Made the base recipe and like previous reviews needed to add ingredients to give it any flavour. Added mushrooms, Garlic, bit of paprika. Salt - pepper. Would be a shame for someone who had no clue on cooking to tackle this as their first attempt at stroganoff. They would never make it again!

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2 users found this review helpful

Divine Meatloaf

Reviewed: Feb. 4, 2011

This recipe is a great base for meatloaf and like others I have made some changes. I cook the meatloaf in the pan for 20 minutes then take it out of the oven drain off any excess fat that has accumulated during cooking. Then invert the meatloaf onto a foil covered cookie sheet or tray that has sides and remove the meatloaf pan. This way you can apply the ketchup mixture to all sides. Also, you have a more uniform meatloaf shape that has been able to cook in its own juices for part of the process... The "end" pieces are sought after if you are a ketchup fan!

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5 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 10, 2011

I could only give this recipe 2 stars because of the toughness of boiled chicken and the bland flavour. The chicken would turn out like erasers if covered and boiled for the full 15 minutes - I mistakenly cooked it for 2 minutes on a low boil and ended up with tough meat. I followed other suggestions to use chicken stock instead of water to cook the veg and meat. I cooked the vegetables in the stock for 10 minutes then added the chicken for the last 5 with the intention of cooking the chicken on a low simmer. Am getting used to a gas range and had the setting on too high. This recipe is a good base but needs alot of additional seasonings to make it worthwhile.

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3 users found this review helpful

Garlic Aioli

Reviewed: Sep. 26, 2010

This is such a simple recipe - I felt like I was cheating by using mayonnaise but got over the guilt quickly! Used light mayo and omitted the salt as previous reviewers have done. After tasting it I did add a bit of finely grated lemon zest, just a couple of grates worth. About 1/4 tsp to add a different level of flavour. Thanks for this easy recipe.

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0 users found this review helpful

Grilled Delmonico Steaks

Reviewed: Jul. 4, 2010

Way too much salt for us. Could not give a higher rating because of that and the method of cooking the meat. For the salt, I cut back to 1 tsp instead of the 6 tsp (1 Tablespoon = 3 tsps!) Should have cut out the salt entirely as previous reviews suggested. Also, I appreciate there are many methods that people swear by to cook a steak but prefer to flip a steak during cooking. Not just cooking one side for 10 minutes then cooking the other for 10... I work in catering and one chef told me about "molecular gastronomy" and the principle behind turning meat often while cooking it. From what I have been taught if you cook the meat for too long on one side you force the juices right out of the meat. Watch the meat next time you bbq it on the one side for half the cook time. You will observe juices collecting on the top portion of the meat - then turn the meat and drop those juices into the bbq. The idea is to turn the meat before the juices start escaping from it to keep it inside and keep the meat as tender as you can. I use a timer and turn every couple of minutes. Used to drive me nuts to see cooks flipping steaks like they had some nervous tick! Now I see why.

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13 users found this review helpful

Chicken Asparagus Roll-Ups

Reviewed: May 18, 2010

This recipe is a keeper. Thank you. One of my pet peeves is when someone rates a recipe and changes it inside and out. I did some modifying but it really did not detract from the original flavours or principal of the recipe. That mayo-dijon is a great combo!!! Just trying to cut back on the calories so the modifications were to: Use light mayonnaise and doubled the amount of mayo and dijon Omit the cheese and the panko crumbs. No tarragon as I did not have any on hand. Halved the lemon and zest Added chopped basil-green onions and parsely to mayo/dijon mixture and marinated the flattened chicken breasts in it for the day. Put the asparagus spears in boiling water for 30 seconds then plunged them into a cold bath so they would cool off quickly and keep their colour. Put the rolled breasts on foil on my BBQ sheet. Cooked them on the closed BBQ off the medium heat for about 20 minutes and they turned out so well. Sprinkled the rolls with grated parmesan during the last few minutes of cooking...The picture I attached was from the left overs the next day as they were easy to slice up once they had rested in the fridge. Going to make this again for sure.

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1 user found this review helpful

Tzatziki Sauce

Reviewed: Aug. 18, 2009

This recipe is a good base but is missing some crucial steps in the method. To make it as is, is was too runny. I also changed the ratio of ingredients to suit our taste. Found the lemon and dill was too overpowering. I used a 750 ml tub of 2% plain yoghurt. About 3 cups but you end up with 2 cups after straining. Cut the lemon juice by half use one large cucumber seeded Only 1 tsp of dill I use a cloth to strain the yoghurt because I don't have a sieve that is fine enough To start I poured the container of yoghurt onto a 12" square rinsed out piece of cotton cloth - a dinner napkin works well whether it is cotton or nylon. ( I use fabric softener in the laundry so need to rinse the aroma off the fabric first so it doesn't transfer into the food) I use an elastic band they use to tie up produce like broccoli. Pull the 4 corners of the cloth together & tie up with the elastic and then hang off the knobs or hinge from the kitchen cupboard and drain into a bowl. You can squeeze it yourself if you don't want to wait, goes fast too. then hang it, after 30 minutes you should have approx 1 cup liquid in the bowl below and a thicker yoghurt Its messy getting the yoghurt off the cloth but worth it. During that time you can get the rest of the stuff together. Cut the cuke longwise and use a spoon to scoop the seeds. Grate the cuke with a medium grater put the cuke in a sieve and squish the water out with your fist or spoon. Gets the liquid out fast. Then added the rest. Thi

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2 users found this review helpful

Sesame Pork Tenderloin

Reviewed: Jul. 21, 2009

This recipe is very tastey. Our hostess served it at a luncheon potluck today and we all enjoyed it very much. She passed the recipe on to all of us and as she marinated it overnight I would think the longer marinating did the trick. Very subtle flavour and the sesame adds a nice toasted taste. Thanks

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2 users found this review helpful

Rosemary Mashed Potatoes and Yams with Garlic and Parmesan

Reviewed: May 5, 2009

Great recipe. Made this tonight for the 6 of us and everyone really enjoyed it, ate it all up. The rosemary/garlic combo was very complementary. I used russet potatoes (baker potatoes) because they don't get gummy when they are mashed. I drained the spuds and yams and they looked really moist so I did not add any of the milk but did add one raw egg when adding the butter, garlic and seasoning and beat everything in with beaters for 20 seconds. Then baked it in the oven in a casserole dish. The egg made it light in texture. Great recipe. Will be adding this one to the special occassion Thanksgiving, Easter etc rotation. Thank you

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1 user found this review helpful

LuvAnn's Guacamole

Reviewed: May 4, 2009

This recipe had way too much salt. Absolutely surprised it had such a high rating.

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3 users found this review helpful

Pasta Lasagna

Reviewed: Dec. 3, 2008

This is a great concept with the penne noodles. So easy. That is why the 5 stars. I have made this a few times and after reading over some reviews have opted to use all 1% cottage cheese and just used the hand blender to make it smooth like ricotta. Cuts down on the fat content and ricotta here is more expensive than cottage cheese. I doubled the beef, added extra Italian seasoning and some sauted mushrooms and onion the second and third time. Then I mixed in some spinach with the cheese mixture. I feel like I am making the recipe go farther that way... Great recipe to "gift" for someone who has helped around your neighbourhood just as a thanks. Or for a potluck occassion. Freezes really well too. Thanks.

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4 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Dec. 3, 2008

Not bad at all but made this for a group of about 20 people. Followed the recipe completely and not one comment about it. It was hardly eaten. I think perhaps it was because there were too many other items on the buffet table. I would think this recipe would be best as a stand alone item without competition.

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2 users found this review helpful

Rosemary Turkey Meatloaf

Reviewed: Nov. 9, 2008

It is not fair to rate a recipe when you really did not follow it but after reading the recipe and the mainly the first two pages of reviews and making many many meatloaves over the years I had to take some tips from the posters.... so here goes. For Modifications I used 1 cup bread crumbs 1/4 cup balsamic 1/4 cup milk 1 tsp chopped fresh rosemary 2 garlic cloves - sauted in advance with the onions. Used a meatloaf recipe topping that we have been using for years - it is sweet but we like it and don't have to open a can of tomatoe sauce. For the topping I used 1/2 cup of ketchup with a good dash of worchesterchire, 2Tbsp of brown sugar and Tbsp of dijon. Bake the meatloaf for the 1 hour as required BUT after the first half hour turn the meatloaf out of the pan onto a foil wrapped cooking pan. The meatloaf will keep its shape and you can "glaze" it with the topping put it back in the oven and it will coat it on all sides and kind of carmelize. Hope this helps.

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64 users found this review helpful

Artichoke Chicken

Reviewed: May 19, 2008

This recipe worked really well for us as a base. After taking tips from previous reviews I used the half mayonnaise and half sour cream combo with the lower fat version of each. Because some reviews commented on the appearance I added 1/4 cup chopped red pepper and 2 chopped green onions and extra garlic I had on hand. This recipe is a good, easy, fast, delicious way to end up with a moist chicken dish. Thanks

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0 users found this review helpful

Chicken Satay

Reviewed: Oct. 30, 2007

I cooked this up for a potluck dinner the weekend and the guests raved about Even when I opened the tupperware container to get it ready to cook the guests noticed the great smell of this dish! I did make some alterations as per other reviewers. -Used half the lemon -Used 4 cloves of garlic -Used chunky instead of smooth peanut butter because that is what I had on hand and took the chunks out with a Braun mixer. It left a good texture. -Sliced the chicken into thin strips and threaded on the shorter bamboo skewers. -Because of the venue, I had to pan fry the chicken in two skillets for about 15 minutes, turning twice. It came out very tender with lots of flavour. This Chicken Satay recipe is definately a keeper. Thankyou.

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0 users found this review helpful

Coq au Vin alla Italiana

Reviewed: Oct. 22, 2007

This recipe is fabulous. It is one of those classics that is great as is. But can be customized with ingredients on hand. This one is staying in the recipe box. Great hardy Fall and Winter meal. Along with the recipe ingredients, for quantities I used 12 boneless/skinless chicken thighs. 6 sausages. 28 oz can of whole tomatoes. 6 large garlic cloves chopped. 1 tsp fresh rosemary because it was in the garden, 6 slices of bacon diced and fried off the fat before adding. The bacon added another layer to this dish. I had to add the garlic when the tomatoes were added to avoid burning the garlic. Like the previous reviews I added double the tomatoes, double the wine, used a dry white, and after cooking the dish had no cornstarch so had to resort to making a melted butter and flour roux to add for a little thickening. I did not have a stove top pan suitable for this dish so when the stove top frying was done I transferred the dish to a 9 x 13 ceramic casserole dish and cooked at 320 for an additional half hour. So much flavour and so tender. The family loved this served over rice.

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1 user found this review helpful

Grilled Salmon II

Reviewed: May 7, 2007

Fabulous recipe. Works really well with chicken and prawns too. I only had 2 pieces of salmon for our dinner and it was not enough for all of us so I marinated the salmon and prawns together and the chicken by itself in another ziplock. Like many others I used olive oil, fresh ginger and lots of garlic. I did add about 1/4 cup dry sherry. I doubled the recipe and kept some to the side for basting on the bbq. I only marinated it for 2 hours, it would be fabulous if marinated overnight.

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3 users found this review helpful