sailshonan Recipe Reviews (Pg. 9) - Allrecipes.com (10528502)

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Baked Beans II

Reviewed: Nov. 3, 2008
Great recipe and very easy to prepare. I quadrupled the onion (I like onion.) I also cut up a few pieces of bacon and took the reserved fat to sautee the onions, then mixed the onions and bacon with the beans. Put a couple of whole slices of bacon on top, and baked. Excellent.
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Spinach Brownies

Reviewed: Oct. 29, 2008
We eat spinach at least once a week, and I had an extra bag so I decided to make this recipe because of the amount of positive reviews. I was very disappointed. These were too flour-y, too greasy, and way too bland. Not inedible, but not good.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 29, 2008
The oven isn't really used in Japanese cuisine and my mother is Japanese and I sometimes live in Japan so I'm not that experienced at roasting meat. In fact, huge chunks of meat are not encountered in Asian cooking. So I always have trouble with "doneness." I like my meat rare--just de-horn it, wipe its rear and plate it. My BF likes it med-rare, so we need to compromise. I've made this roast a few times and I've had a devil of a time getting the doneness correct. One thing I've noticed about Americans is that they are too worried about meat safety issues ao they tend to cook things til they dry out, esp. chicken. Or maybe overzealous food safety nazis and corporations fearing litigation are the causes for skewed guidelines. So the guidelines and temperatures on doneness are way too high. If you want med rare, take this roast out at 125F on the meat thermometer. It will continue to cook after removal from the oven. This roast can increase in internal temperature very quickly so keep a careful eye on it. Since I apply the rub and insert garlic slits and leave overnight, I take it out a few hours before cooking to let it come to room temp before cooking to ensure even roasting.
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Roast Pumpkin and Feta Risotto

Reviewed: Oct. 17, 2008
I was very excited about this recipe. The mix of flavors sounded delicious--delicious enough to spend the money on the ingredients, which weren't cheap, and delicious enough to spend the time to prepare this, which with fresh roast pumpkin and risotto, was quite time-consuming. I incorporated changes suggested by some reviewers, and this was still bland and had a terrible, mushy consistency. PAP.
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3 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Oct. 14, 2008
This is a recipe doesn't compromise taste for health concerns, which makes it a true 5 star in my book. I had bought a package of 99% fat free ground turkey, which my BF just absolutely loathes. He thinks the 1% fat stuff tastes like cardboard, so I decided to make this chili to disguise the dryness of the turkey. To add a little fat, I added a few strips cooked diced bacon and I sauteed the onion in 1 T of the drippings. I added a can of jalapenos, some tomato paste, worcestershire sauce 1 T cumin, paprika, cayenne and 2 bay leaves. I increased the chili powder to 2T, oregano to 2 T, basil to 2 T, garlic to 4 cloves,and vinegar to 2 T.
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Peanut Butter Bars I

Reviewed: Oct. 9, 2008
These are great. Taste similar to peanut butter cups. Very rich and decadent so you can only eat little pieces. I processed whole graham crackers into crumbs. Best if processed very finely. I also used a whole bag of semi swet chips, and it only deposits a thin layer of chocolate, which is fine with me.
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Adobo Sirloin

Reviewed: Oct. 9, 2008
I love this recipe. I usually triple the marinade amount, then make two days' worth of steaks, because the second day, I slice up the steak sand make fajitas. This recipe must be allowed to marinate at least overnight, though, to get the full flavor. I eat this with the Spanish Rice II recipe, and it is fabulous too!
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Pork Chops with Blue Cheese Gravy

Reviewed: Oct. 9, 2008
I added a bit more garlic and salt to this. I serve it with sauteed onions and mushrooms. Makes you wanna just drink the gravy, but it's not good for you so you actually have to restrain yourself. One of my Bf's favorite recipes.
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Spanish Rice II

Reviewed: Oct. 9, 2008
This is truly excellent. First, I fry a few cut up slices of bacon, set aside, and then use some of the grease to sautee the pepper, onion, and of course, garlic. I sub chickem broth for H2O, and add a little cumin. I usually end uonly cooking the rice 19-20 minutes. I do not give out 5 star ratings easily, and this is truly a 5 star.
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Chicken Tikka Masala

Reviewed: Oct. 9, 2008
As previous reviewers suggested, I reduced to the salt in the marinade to 3/4 t, and to taste while cooking in the skillet. I LOVE this recipe. This was the first Indian recipe I decided to spring on my melanin-challenged, whitebread, American BF. He always proclaimed that he HATED Indian food, so when he asked what was for dinner, I answered "Chicken." He's a cop so he continued probing: "Chicken and WHAT?" Answer-- "Chicken and rice." My strategy was to evade and obfuscate and hope he would give up. He did. When he tried it, he loved it, and that's when I revealed my deceit. Now he eats all kinds of Indian dishes and he loves them. So advice to people unsure about exotic foods--try this one--you'll like it!
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Tzatziki Sauce

Reviewed: Oct. 9, 2008
This is excellent, and best if prepared a day in advance. Usea Greek yoghurt; don't strain. Oikos is made by Stonyfield and you can find it almost anywhere. Seeding cukes is easy, split lengthwise in half and use a teaspoon to scoop out the eeded middle. I then process them, squeeze them dry in paper towels, and then salt them and let them sit while I prepare the rest of the sauce. You can sub 3/4 t. of dried dill weed for the fresh with absolutely no comprimise in taste, I've done it many times with fresh and dried, and I think I prefer the dried, actually. Do not process the sauce, just mix the ingredients in. Great stuff!
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Onions Baked with Rosemary and Cream

Reviewed: Oct. 9, 2008
This is truly excellent vegetable side dish. I think this may be the only 5 star Ive given to a vegetable. Compliments any dish that contains rosemary, especially baked chicken or lamb. Be wary of the broth though--you probably will need to add more while its baking.
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Pork Chop and Feta Skillet

Reviewed: Oct. 9, 2008
This is just OK. Kinda dry and bland. I won't make it agian,
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Oct. 9, 2008
I love salmon. It's expensive, but I try to eat it whenever it's on sale. I especially like it raw or smoked, on a bagel. This was bland. The coating was kinda bland and didn't compliment the salmon at all. The coating wasn't bad, and it made a pretty presentation, but it just isn't right for this fish.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 9, 2008
While living in Japan, the American food I miss the most is wings. You'll find me at TGIFridays Yokohama every few weeks just to have wings. I have made this in Japan and in the US many times and it's been a long learning process to get it right. I carefully coat each one,lay them out in a glass dish layer by by layer, and sprinkle flour between each layer. This will require about 50% more coating mix than the recipe lists. It's very important that each wing is fully and not haphazardly coated. When loading into the fry basket, I also stir the wing arond in the coating just to ensure full coverage. After leaving them in the fridge for at least 3 hours, the method of preparation is key. I have made them in a cast iron pan, in a small deep fryer and in a turkey fryer. Getting the oil hot enough to cook the wings in about 10 min. time is critical. Otherwise, they'll absorb too much oil and the coating become too greasy/soggy. It's difficult for me to control the temp in a cast iron pan, so if I use a small deep fryer, I do them a few at a time so as not to lower the oil temperature too much and cause too much oil absorption by the wings. The turkey fryer stays hot and I can fry many at a time and yields picture perfect wings!! I use Frank's Buffalo Wing sauce, but if preparing your own from this recipe, I prefer to add about 1/4 as much red wine vinegar as butter. If you like Hooter's sauce, then you'll want the vinegar.
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Chicken and Dumplings III

Reviewed: Oct. 4, 2008
This is excellent. My changes--I use 2 skinless bone-in brests and three thighs. Place them in water plus two cubes chicken bullion, plus mirepoix, garlic, parsley and a little dill. I strain out the veggies and herbs and remove the bones after simmering for 30 min-1 hr. I skim off the foam as it comes to a boil. Since I use 16 oz of Grands, I reserve 3 3/4 to 4 cups of stock and add a little thyme, salt, and pepper. Excellent.
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Chicken Enchiladas V

Reviewed: Oct. 4, 2008
This is my absolute favorite way to use leftover roasted whole chicken in a meal. This recipe is also the healthiest of all the chicken enchilada recipes on this site, and it's still delicious. I even sub light sour cream in this recipe with no compromise on taste. I add cumin, red peper, cayenne, and garlic to the chicken while heating. I also add some salsa to the sour cream/ soup mixture and add about 1/4- 1/3 cup to the chicken instead of 2 T. I also used 8" tortillas 'cause 10" tortillas are unwieldy and tend to break apart when wserving. Excellent recipe and a staple in our dinner lineup.
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Roasted Rack of Lamb

Reviewed: Aug. 6, 2008
This is my all-time favorite recipe on the allrecipes site. It is perfection. Growing up in the US, I never really ate lamb outside of Greek and Middle Eastern food. While in Japan, I had to make Xmas dinner for an Aussie mate and of course there are no turkeys or hams or beef roasts or even ovens large enough to accomodate them, so I decided to cook lamb for the first time in my life. This was so delicious we couldn't even stop to talk to each other. I've made it in both Japan and the US, and in Japan they have only panko bread crumbs and I definitely prefer panko. I reduced the salt by half. The rack also takes longer to cook than stated, so be sure to use a thermometer and watch closely. It can rise in temperature pretty suddenly. I have tried the coating with pork and steaks also. It's best not to use too lean cuts of meat though, because then the coating overpowers the meat. This pairs well with "Onions Baked with Rosemary and Cream" from this site. Once again, the most delicious thing on this site!!
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Grilled Cedar-Planked Salmon

Reviewed: Jul. 31, 2008
This is my very favorite way to cook salmon. I bought a whole bundle of cedar shingles from Home Depot just to grill salmon. I use Ken's sun-dried tomato vinaigrette or a balsalmic vinaigrette and chop up sun-dried tomatoes in oil. Excellent and VERY easy to make, which is a big bonus.
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Displaying results 161-179 (of 179) reviews
 
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