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Gingered Pork Chops in Orange Juice

Reviewed: Dec. 7, 2009
Well, I thought this was a great recipe. I did do a few things differently, but not enough to change it completely. I seasoned the chops with salt and pepper, ginger, garlic and paprika, and dusted with flour. Sauteed them in a large frypan and then removed them. I sauteed the onions with garlic, added the brandy (which is important in this recipe, though bourbon could be substituted as another rater mentioned), and a few tablespoons of OJ concentrate and enough wter to make a nice sauce. I then added the chops back to the pan, turned them several times to coat them, covered the pan and simmered them until cooked. They were tender and very flavorful, and I used only one pan!!
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6 users found this review helpful

German Red Cabbage

Reviewed: Oct. 14, 2009
I wanted to give people a hint if they don't have cheese cloth. I use a tea ball or spoon (for loose tea). Put the spices in, close it up and put into the pot. Easy to use, find, and remove at the end.
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14 users found this review helpful

Cabbage Casserole Vegetable

Reviewed: Oct. 2, 2009
5 stars with a few additions. I agree that the original recipes needs just a bit of tweeking, but an excellent base. I chuckled when I read the negative review about all the pans, etc. I too try to make things easier, and I have an aversion to boiling any veggie as it robs all the goodness. So, I sauteed a chopped onion, two cloves garlic, some green & red pepper I had in the fridge until soft in a little EVOO. Then added the cabbage. Covered it, stirring freqently until soft. I added S&P, thyme, marjoram (or whatever spice you like). Then added the can of soup, the cheese (I used shredded sharp cheddar and less than called for). Stirred till melted and encorporated. Transferred to a dish, sprinkled seasoned bread crumbs over, and a reserved bit of cheddar. Used NO butter, just a bit of oil. Wonderful!!!
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55 users found this review helpful

Crustless Spinach Quiche

Reviewed: Sep. 18, 2009
An absolutely wonderful recipe!!! Very forgiving also. I used a 14 oz. pkg. of frozen spinach. I sauteed some fresh mushroom(could use canned if that is all you have) in with the onion and several cloves of garlic. This is the second time I have done this and this time added fresh chard from the garden, about 8 stalks, cook the stalks with the onion and garlic, then the chopped tops with the spinach. Also added fresh parsley. I added some low fat cottage cheeese and about 2 C. of mixed cheeses (all I had), a mix of cheddar and mozarella, though any cheese will do. (used jack/cheddar last time) I also added plenty of ground pepper and some salt, generous grinding of fresh nutmeg (note to newer cooks, buy a nutmeg grinder or a rasp, and nutmegs, then are they are always fresh)and fresh basil(dried in a pinch). I used the 6 eggs and a splash of milk this time as I had more veggies but the number can be changed depending on how much veggie you use. And, to make it even easier, use a pan that will go into the oven - cook everything, add the eggs/cheese and cook in the pan. A one dish meal!! Just wonderful and delicious!!
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9 users found this review helpful

Beth's Scalloped Cabbage

Reviewed: Aug. 10, 2009
OMG, this was wonderful!! I did take the advise of another member and did not boil the cabbage. I sauteed it with a bit of onion and garlic, then added S&P to taste (lots of pepper). Put it in the dish, and made the sauce in the same pan. Then mixed it well, covered with seasoned bread crumbs (didn't have crackers) and baked. This is a keeper!! Husband loved it, as did I.
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1 user found this review helpful

Baked Maryland Lump Crab Cakes

Reviewed: Feb. 20, 2008
Wonderful recipe. This is the first time I have made crab cakes and this was great!! One tip for mixing, use a spatula. It will reduce the breaking up of the crab. I also used fresh parsley, which is always better than dried. And, I agree with others, that you should not skimp on the quality of ingredients for this type of recipe.
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2 users found this review helpful

Muenster Chicken and Mushrooms

Reviewed: Jan. 30, 2008
Wonderful and easy!! I dipped the chicken in milk, then in flour, then back into the milk before coating with the seasoned crumbs. This helps keep the coating on. (egg works well with the flour/crumbs too) Other than that, I followed the recipe as written, though did not cook as long as stated. I also quickly sauteed the mushroom in the chicken pan until barely softened. Will make this one often!!
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1 user found this review helpful

Lemon Garlic Tilapia

Reviewed: Jan. 3, 2008
Excellent, simple recipe. I do agree with outher members on a few comments. Butter is better, but it can be cut with some EVOO to reduce the saturated fat. It is better with fresh parsley also. And, it is a bit bland without a bit of salt and pepper before covering with the sauteed garlic/butter/oil mixture. I too put the lemon juice over the fish first for a short time. Be careful not to let it marinate too long or the fish will begin to soften (i.e.cook) due to the acid of the juice and the time for cooking will need to be shortened. I cooked it for about 10 min. at 400. Great!!
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496 users found this review helpful

Mock Chicken Fried Steak

Reviewed: Dec. 5, 2007
Very good and easy. I too did not use the chili powder, but used some dry onion mix(I get mine from the bulk store). Don't need near the amout of saltine's listed. I wasted a lot. Maybe 1/2 to 3/4 cup in the meat and then another 1/2 cup to coat. I did not put in any salt, but did add pepper. Loved the crunchy coating. Also used very little oil to cook. Just cook a bit more slowly so it doesn't burn. Healthier that way.
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10 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Nov. 12, 2007
Loved this, but with some changes as noted by other writers. I used fresh spinach, and sauteed it with the chopped garlic. Didn't bother with onion, but I'm sure that would be good. I lightly browned the breasts using cooking spray in the pan prior to cooking the spinach. I combined half the mayo with low-fat sour cream and the feta. Be sure to cool the spinach prior to combining it with the cheese mixture if using fresh spinach. I had a little mixure left over also, but I just put it in the baking pan and put the breasts over it which kept everything very moist. I did not use bacon strips, but sprinkled some REAL BACON bits over the breasts which gave the taste but not the fat! Covered it and cooked for 30 min. at 350, then uncovered it for about 5 min. at 450 to reduce a bit of the moisture. Delicious and beautiful in presentation!! A real keeper!!
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5 users found this review helpful

Green Turkey and Cheese

Reviewed: Nov. 10, 2007
This recipe looked too bland to be good, but the idea was interesting. I had leftover turkey and fresh spinach on hand, so, after reading other reviews, I created what we thought was a great dish. I first sauteed some onion and garlic, then wilted the spinach over it to cook it a bit. I also threw in some mushrooms that I had on hand. Added salt & pepper to taste, and some fresh nutmeg gratings since I think nutmeg always goes with spinach. I precooked some white rice (normally would have used brown, but didn't have enough time. I then mixed the rice with the spinach mixture(drain it if necessary), and mixed in the turkey. I covered the dish and cooked for 25 min, then added the cheese, and cooked it another 10-15 min uncovered, to melt the cheese. Wonderful.
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18 users found this review helpful

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