f1shst1x Recipe Reviews (Pg. 1) - Allrecipes.com (10471779)

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Pork Carnitas

Reviewed: Mar. 5, 2014
Cut the salt! The broth is plenty salty, just do it to taste. I only had 1/2 the pork, so I cut the broth and oil in half, but left all the seasonings the same. Delicious.
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0 users found this review helpful

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Reviewed: May 28, 2012
This was amazing, and even better the next day. My only note would be that I doubled the liquid (used pork stock instead of water), and it was still really thick. **UPDATE** I used this same recipe to make enchilada sauce (Left out the pork/flour, doubled liquid, put the whole thing through the blender once it was done simmering). Outstanding.
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4 users found this review helpful

Pleasant Pork Chops

Reviewed: Mar. 5, 2012
Delicious. I made exactly according to recipes, except my skillet only held 5 pork chops. Served over pasta, but would be equally good on rice or mashed potatoes.
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2 users found this review helpful

Indonesian Satay

Reviewed: Jul. 26, 2011
I used ketchup instead of tomato sauce, but kept everything else the same. The recipe made WAY too much sauce, I could have made a quarter recipe and been fine.
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3 users found this review helpful

Fried Rice I

Reviewed: Jul. 26, 2011
This was really good, even though I forgot the eggs like a freaking idiot. As suggested by others, I cooked the rice ahead of time and let it cool, also substituted diced white onion instead of green. I will make again and again (with eggs).
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6 users found this review helpful

Skillet Pork Chops with Potatoes and Onion

Reviewed: Jul. 8, 2011
Most moist and tender chops I've had in a while. I halved the chops, potatoes, and onion, but kept all the other ingredients the same (I did cut the salt and only use 2 bullion cubes, which was perfect saltiness). This is my go to recipe for chops from now on, you will not regret using it.
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6 users found this review helpful

Cheesy Creamed Spinach

Reviewed: Jun. 13, 2011
This was delicious. I made with the following changes: I didn't have cream, so I used skim milk with a little cream cheese instead. Also substituted smoked gouda for the provolone.
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 13, 2011
This turned out delicious, even though I didn't really like the topping by itself. It came together nicely. I left out the celery salt because I didn't have any.
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4 users found this review helpful

Bacon and Tomato Cups

Reviewed: May 19, 2011
this turned out great, even though i made a bunch of changes. I cut the bacon in half because that's all i had, it could have used the full 8 slices though. I used green onion, sharp cheddar instead of swiss, and about 1/3 cup sour cream instead of mayo. I also used bisquick instead of refrigerated dough. Anyway, these were great hot or after they had cooled.
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5 users found this review helpful

Chicken Stir-Fry

Reviewed: May 15, 2011
The flavor and textures reminded me of a chinese restaurant. I did change the vegetables a little, I use broccoli, onion, green bell pepper and water chestnuts, but I think it would be good whatever I used. It was a little bland after I added the water, so I just whipped up another batch of soy sauce/ginger/garlic and added some brown sugar and it was great.
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4 users found this review helpful

Creme Brulee French Toast

Reviewed: May 15, 2011
I cut the bread into 1" cubes, used skim milk instead of half and half, and omitted the brandy. Instead of pouring the egg mixture over the bread cubes, I stirred them all together in a bowl until the bread was all coated, eliminating the need for the flipping suggested by some reviewers. The only problem I had was it took about 10 minutes longer to bake -- after the suggested time, it just looked like soggy bread in a pan. I decided to leave it in for a little while to try to get a golden brown color to make it more appetizing. After 10 more minutes it had puffed up beatifully, was a lovely golden brown and was cooked through.
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14 users found this review helpful

Crispy Baked French Toast

Reviewed: May 14, 2011
This is good. For a little different flavor, instead of the panko try Cap'n Crunch crumbs.
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7 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: May 13, 2011
Gingersnaps are my favorite cookie and these are the best I've ever had. I did substitute butter because I didn't have shortening, and I rolled them in plain sugar. The taste was awesome, and the texture was just how I like, soft and chewy with a little crisp on the bottom. If you want a true hard ginger"snap," just bake for a couple minutes more or leave out uncovered over night. This is the only recipe I will ever use.
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10 users found this review helpful

Schlotsky's Bread

Reviewed: May 13, 2011
Let me begin by saying I had to Google Shlotsky's to see what it was, so I can't tell you if it is similar, but it is great bread. I did use all purpose flour and it still turned out fine.
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4 users found this review helpful

Chicken Stock

Reviewed: May 12, 2011
Instead of using the chicken, I usually just use the leftover "skeleton" from a roasted chicken, and whatever herbs and spices I used to roast the chicken add another dimension of flavor. Also, I add a couple cloves of garlic.
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8 users found this review helpful

Refried Beans Without the Refry

Reviewed: May 3, 2011
So easy, so good. I usually just add a small can of diced green chiles instead of the jalapeno because my wife can't take the heat. I use to food processor to mash up the beans after cooking. I have noticed that a little salty (3 tsp is about right). This is the only recipe you'll ever need!
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4 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Oct. 27, 2010
I've been making a variation of this recipe for years that's even easier: i omit the margarine, and put all other ingredients in the crockpot together on low(i use frozen chicken breasts). When I get home from work, I'll stir it up (and cut up the chicken breasts), then serve over egg noodles.
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5 users found this review helpful

Chocolate Truffle Cookies

Reviewed: Sep. 5, 2010
i loved these. why are there so many reviews saying this is too rich or too chocolatey? the description says that it's "very rich" for the "true chocoholic." if that's not what you're looking for, don't make it. think, people!
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6 users found this review helpful

Hot or Cold Vegetable Frittata

Reviewed: Aug. 22, 2010
following changes (due to what i had in the house): 1 zucchini, 1 8 oz package chopped frozen spinach, 1 onion, 3 cloves garlic. I sauteed all these together, also added a cup of diced tomatoes after sauteeing, before baking. Like others suggested, also used 9 eggs, cut cheese down to 1 cup, left out cream cheese and bread entirely.
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8 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jun. 18, 2010
I'm generally a "let the steak speak for itself" guy, and usually just use salt and pepper or maybe a little rub, but i'm glad i gave this a chance.
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4 users found this review helpful

Displaying results 1-20 (of 44) reviews
 
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