Aredendra Recipe Reviews (Pg. 1) - Allrecipes.com (10436908)

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Prawn Saganaki

Reviewed: May 24, 2015
Who doesn't love prawns?! I divided the whole recipe by a third and ate it all for myself as a main. Lots of seafood but that's what I'm into :) This isn't five stars for me because I felt the overall dish was a little too sweet rather than savory. It needed some salt for sure and in retrospect, I'm surprised s&p wasn't listed, at least 'to taste'. The feta doesn't quite cover it.
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Perfect Match Arby's® Sauce

Reviewed: May 3, 2015
This is OK so far as barbeque-esque sauces go, but this is NOT Arby's sauce, I'm sorry to say. The molasses overwhelms it and mostly I just smell baked bean sauce of some kind. The hot sauce also seems a little excessive--between hot sauce, steak sauce, Wocestershire and ground pepper, be prepared to get a real pepper kick in there. I'm alright with that, but again, not Arby's sauce. To cut the heavy molasses taste and the sweetness, I added more Worcestershire and steak sauce and it ended up an odd sort of BBQ sauce as I said. Totally edible with the pulled brisket I made but not at all what I was expecting.
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Namasu Rice Salad with Pickled Daikon Radish and Carrots

Reviewed: Apr. 20, 2015
A couple things when you're making this recipe. Firstly, I'd suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, don't let the dressing's taste scare you before you actually dress the salad! It's definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but I'd say maybe a little more chili paste. A little more lime juice. Just some overall kick!
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Taco Salad with Lime Vinegar Dressing

Reviewed: Apr. 20, 2015
I really enjoyed this salad - it's full of flavor and texture so even though it's light, there's much to satisfy your eyes and your mouth! Props for being a healthy, beautiful recipe you CAN make ahead. I made this salad twice. Once, I made and ate at prep-time and once chopped and mixed all the vegetables except the lettuce the day before. I mixed the dressing and poured it over the veg and the acids even kept the avocado from changing much at all overnight! I poured veggies and dressing over lettuce that morning and kept meat, beans and cheese mixed separately for warming. Added together at work the next day, it was still delicious! The one downside is I went light on the dressing because I think it's a large amount of honey that isn't fully balanced. The tanginess is interesting and makes a traditional taco salad more exciting, but there's something missing I can't quite pinpoint. Unlike most dressings, this one contains no oil and I wonder if that base would mellow it out to what I expect.
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Shelly Hospitality's Blueberry Turnover Hand Pies

Reviewed: Mar. 14, 2015
Used Sweet Almond Flaky Pie Crust for the base, which worked well. The crust was slightly sweet so the fact I didn't have turbinado sugar didn't mar the end product and almonds + cinnamon + blueberries? Of course! This recipe also came together really quickly. Changes: I would be more generous with the cinnamon next time, which is on me. Additionally, I had thawed my blueberries because I thought the frozen fruit would have too much water. Finally, the cook time has to be reduced. By 14 minutes my pies were starting to burn so I scooted them out of the oven way early.
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Sweet Almond Flaky Pie Crust

Reviewed: Mar. 14, 2015
The dough was a snap to bring together but I feel the amounts were off. I think it needs approx. 1/2 cup extra flour to keep it from sticking to everything in sight. I also used only 1 cup shortening. Delicious results, however! Used it to make Shelly Hospitality's Blueberry Handpies.
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Lower-Fat Coleslaw

Reviewed: Feb. 10, 2015
Really great coleslaw! I'm really pleased with how the flavors came together. I will say that the celery seed and pepper additions were critical to rounding it out, however. It comes out as a very VERY light/thin coating on the veggies (fine to me; it was a tortilla topping anyway) and I didn't even use as much cabbage as directed.
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To-Die-For Butter Tarts

Reviewed: Feb. 1, 2015
So these were delicious. Personally, no issues with the currant flavor and I love the pecan addition on top. So tasty, but two basic issues took these from great to good. Firstly, more direction needed on the pastry. I wanted to tackle this as a first-timer challenge. My later tarts, to which I added more water than was called for, worked out much better. The dough needs to be faintly tacky to be truly flexible and go down in your cups without cracking. Second, the filling is a tch dry. I would like a gooey-er tart. More cream? Bears investigating!
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Roast Beef and Gravy

Reviewed: Jun. 17, 2011
This made a great gravy and a dry meat. I had a 1.5 lb roast and I only cooked on low for 5 hrs with a huge mess of vegetables and it was still quite dry. The gravy saves it--I used white wine and homemade cream of mushroom soup and three cloves of garlic just smashed and tossed in. Salt and peppered the roast, seared the outside before adding to the pot (very briefly; I doubt this would've added to dryness). Combined with potatoes, leeks, carrots, broken corn on the cob and thyme scattered about. Vegetables were good but if it hadn't been for that gravy (added butter and reduced to thicken on the stove), the meat would've been a tough thing indeed.
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Sirloin Steak with Garlic Butter

Reviewed: Jun. 17, 2011
This was good but not great. It didn't do anything spectacular to the meat--the fact is you can slather almost anything in garlic butter and make it taste better.
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Spiced D'Anjou Pear Bread

Reviewed: Jun. 12, 2011
Delicious recipe; I made mini loaves and baked for approx 30 min. Also added walnuts pressed into the top--will incorporate next time. Used half whole wheat flour. Diced pears for more immersion of fruit within the bread.
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Chipotle Smashed Potatoes

Reviewed: Jun. 1, 2011
I, for once, have nothing to add to this. Fantastic in all regards.
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Pan-Seared Chicken Breasts with Shallots

Reviewed: Apr. 10, 2011
I made a few adjustments/additions, but stayed true to the recipe overall. Adjusted the recipe for two. In addition to the listed ingredients, I used two cloves of garlic (left it in larger slices; after cooking for fifteen minutes, it's not bite-y enough to matter), about a Tbs and a half of fresh thyme, chopped, mushrooms, as someone else suggested. I also added a split leek in there. I was actually braising them to go with dinner as a side-dish, but I love the flavor so having them in with the other aromatics was perfect. I thought the sauce amount was good as it was, however after tasting it, I wanted it on everything, including my mashed potatoes. So next time I might double that. Lovely, flavorful, perfection!
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Bill's Sausage Gravy

Reviewed: Apr. 10, 2011
I wasn't crazy about this. I added maple since I didn't have that type of sausage and a bit of cayenne as another reviewer suggested. I didn't skip steps, and it still tasted floury to me. Not a nice mouthfeel. Could be I'm just not a fan of/used to white gravies. This is the first I've tried to my recollection.
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Laura's Lemon Roasted Potatoes

Reviewed: Nov. 4, 2010
It's a little unfair of me to rate these as I didn't make them as written and rather used this recipe as a guide. Anyway, here's what I did. I was trying to mimic some roasted potatoes I would get at a Mediterranean fast food place. I eyeballed the oils, using a spicy herbed olive oil I have. I used kosher salt to get a bit of crunch on the potatoes, red pepper flakes instead of dill and tripled the garlic. This sounds extreme but I was trying to get the heavy garlic flavor of thoom (a Middle Eastern garlic sauce) that is always spread over the potatoes at previously mentioned restaurant. What I learned is that the garlic roasted and gave it not at all the same flavor (thoom is made with raw garlic). A nice flavor, but not the one I was looking for. I also sprinkled some parsley over everything and juiced half a lemon so there was significantly more lemon flavor than the subtle flavor some others mentioned.
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Pork Chop and Feta Skillet

Reviewed: Nov. 4, 2010
This was nice. The recipe just didn't blow my mind, but it was nice. I added Worcestershire sauce to the chops with the lemon juice and did a great sear (had to add butter for that and furthermore, who browns meat with raw garlic on it? It would have burned to awful bits of black bitter--I used powdered. Overall, nice, just not a repeat.
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Tabbouleh II

Reviewed: Oct. 12, 2010
Excellent tabbouleh. Made one small adjustment and chopped up two green onions instead.
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Savory Garlic Marinated Steaks

Reviewed: Oct. 12, 2010
Both hubby and I thought this was great! I actually halved the marinade as we only had about 3/4 lb of steak total. Still made a ton. I heaped on some extra garlic (despite title, didn't find resulting steak particularly 'garlicky'), Worcestershire, liquid smoke and cayenne per our tastes. Might cut down on the balsamic a little, though I'm glad I made it and set the steaks in the fridge before reading the detractors who found this overly vinegar-y. We had no such issues (husband not a vinegar person to boot), though it was a touch strong. Marinated for approx. 6 hrs turning halfway through.
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Elaine's Sweet and Tangy Loose Beef BBQ

Reviewed: Oct. 12, 2010
This was fantastic. I never saw this smokey ketchup other reviewers were talking about, but I just added a bunch of shakes of liquid smoke myself. My only reasons for downgrading this are for one, the servings are way off. I changed it to 7 as I had a much smaller roast (pork roast, in my case). I probably only made about 3 or 4 meals for myself out of it? Secondly, as I'm not a ketchup fan in the first place, I took the advice of others and downgraded the ketchup. (My resized recipe called for 3/4 cup. I only used 1/2 cup; it was still very moist so no worrying about that.) I made everything else as-is except perhaps adding a little more cayenne per my tastes. As with others, I also made this a two-day affair, cooking the first time for 6 or so hours as it was impossible to shred previous to this as others have noted. The fat was easier to remove when cold from the fridge the next day. It was wonderful; I was standing up eating it out of the pot.
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Chicken Scampi I

Reviewed: Oct. 12, 2010
I left all ingredients as is and enjoyed it thoroughly. Will double the marinade next time so I can use as sauce over pasta.
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