Megan Recipe Reviews (Pg. 1) - Allrecipes.com (10564367)

Cinnamon Raisin Bread

Reviewed: May 8, 2012

This was tasty bread and pretty easy to make ... I didn't think of this until afterwards but this should be refrigerator IMO since it does have milk on the top for the frosting. I will make it again.

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Tony's Summer Pasta

Reviewed: Jan. 23, 2012

I won't be making this again. I double checked and di indeed follow the recipe correctly. It was bland, naked noodles with some melted chunks of mozzerlla throughout.

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I had a frozen (about 1 1/3 lb) rump beef roast in the freezer. I thawed it in the fridge about 24 hours, then cut it into about 2-3" cubes, cutting out the big chunks of fat, too. I threw the cubes in the crock pot & the called-for ingredients, along with double the called for amount of both golden mushroom soup & water. I also added garlic, salt and a generous amount of black pepper. I didn't measure the ingredients, just eyeballed it. I thought it was cooking on low but thanks to a loose knob on my crock pot, was actually cooking on High. I checked it after about 4 hours and it looked pretty done. Turned it down to Low after realizing the mistake, then took the big chunks of meat out with a slotted spoon and shred them into smaller bits and eliminated the rest of the major fat chunks. I threw the meat back in the crock pot & added my brick of cream cheese, sliced into about 5 chunks, a dollop of sour cream & about two Tbps of beef broth. I cooked it about 10 more minutes on Low, stirring occasionally for the cream cheese to mix well, before eating over No Yolk noodles. Delicious!!! The only thing I'll do differently next time is make sure I let it cook a bit longer with the cream cheese in it because I could see the little white chunks, even though it tasted smooth & great!

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Japanese Style Deep Fried Shrimp

Reviewed: Dec. 31, 2009

Easy and delicious! Just like the fried shrimp at the local teriyaki restaurant. I've only cooked shrimp a couple times before and only deep fried a couple times before, and even mine came out perfect! I have found a new love for panko crumbs, which I had never used before. Next time I'll only measure out half the flour mixture as I had lots leftover. The panko measurement was just right. I also ended up needing an extra egg to make the full pound.

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Mexican Baked Fish

Reviewed: Oct. 29, 2009

Yummy! This was easy to throw together (no measuring here) and tasty. It wasn't the most amazing thing I've ever eaten, but as one other reviewer noted, the work to taste ratio is excellent! :-) I'm going to make this with chicken, next week. I think it'll be even better that way!

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 20, 2009

AMAZING. I didn't have Italian dressing, so I used Greek dressing with feta. I used Sweet Baby Ray's BBQ sauce and the results were amazing. I put my oven on "Lo" Broil and toasted a couple of French rolls for about 2 minutes on each side. Fill with a generous amount of the BBQ chicken (pulled with 2 forks in the crock pot...), serve with your favorite Mac & Cheese and you got yourself a meal to remember.

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Strawberry Cake II

Reviewed: Sep. 20, 2009

WOW this is good! I used frozen strawberries and only made half a batch of the cake this evening as a "test run" before I make a double layer birthday cake with it on Monday for a friend. I used a muddle to mush down the frozen strawberries (unsweetened, whole and thawed.) No straining involved to remove seeds, and I didn't notice seeds at all in the results. I baked cupcakes (1/2 batch = 12 cupcakes) for about 20 minutes. I used Betty Crocker Whipped Cream Cheese Frosting and WOW was this an amazing combination! This cake was decicious and it's my new favorite.

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Puff Pastry Salmon

Reviewed: Sep. 18, 2009

The bottom is soggy. That is the biggest flaw of this recipe. I'm not quite sure how to fix it, either. I used fresh spinach and followed the recipe to a "T." I figure since any protein I cook on a cookie sheet has liquid underneath it when cooked through, I shouldn't be surprised that the pastry was soggy on the bottom. I would make this again if I had a cure for the "soggy bottom."

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Sparky's Doggie Treats

Reviewed: Sep. 11, 2009

These were sooo easy to make. I also substituted an additional cup of flour for corn flour since that was the only ingredient I didn't have on hand. It didn't take very long and it was FUN! I'll roll them all a little thicker next time, maybe about 1/2 inch thick. Only problem was my dog didn't go NUTS for them, but I'm not taking off a star since I didn't follow the recipe to a "T." I'll make these again!

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Frogmore Stew

Reviewed: Aug. 31, 2009

AMAZING!!!! Healthy, delicious, fresh. YUM. Will make again and again and again... (next time with crab legs!) There were no leftovers :-)

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Pesto Chicken Florentine

Reviewed: Aug. 31, 2009

This was good, but I've had many dishes just like it. I was disappointed that I found this in the healthy cooking section because Alfredo is anything but. I also don't particularly like buying things I don't have around the house and are very perishable just to use a tablespoon of it in a recipe, like the pesto (small jar is about $5.) Frankly, anything smothered in alfredo sauce is good. But I did like the pesto/alfredo combination.

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Unbelievable Chicken

Reviewed: Aug. 31, 2009

I cooked this chicken while camping. I had marinated it for 2 days and was all ready to throw it on the grill that was SUPPOSED to be at the camp site. Little did we know that we'd really be roughing it more than we thought, because the grill was missing and our only source of cooking a meal was on the campfire!! We put our raw chicken on sticks, shrugged out shoulders, and patiently flipped the chicken on a stick every few minutes. The result... IT WAS DELICIOUS! The marinade was excellent, the chicken was moist and the only complaint I have is my sore arm from holding a big piece of chicken on a long stick for about 30 minutes or so. :-) Can't blame anyone but myself for that one, though! Great recipe, can't wait to actually make it in my own kitchen!

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Cabbage Fat-Burning Soup

Reviewed: Mar. 22, 2009

Very yummy. I simmered mine for probably about an hour to hour and a half to make sure the carrots were soft throughout. I cut the recipe in half and it barely fit in my largest pot! I also used some sort of vegetable juice as the broth, it wasn't just tomato juice. I am going to eat this for lunch this week. I'm curious to know if it'll keep me full through the afternoon!

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A Nice Slow-Cooked Pork

Reviewed: Mar. 13, 2009

This was so tasty! Next time I'll take the bones out of the meat before I cook it. I'll also stick with what I did this time: using only 1/2 the can of vegetable broth. I didn't put in mushrooms, but instead used carrots & potatoes (Idaho, not peeled). I layered meat, liquids, seasonings, onions, potatoes, then carrots. Just tossed it all in, didn't mix, and let it cook all day while I was a work. By the time I got home, the potatoes were nice and soft but not mushy, the carrots were the same. The meat was very tender. It's like a cozy stew! I'll definitely make it again.

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Seared Ahi Tuna Steaks

Reviewed: Mar. 13, 2009

Yummy! This was my first time making ahi tuna steaks, and I was a bit nervous, but this recipe made it easy to turn out restaurant quality steaks. I cooked them 3 minutes on medium high (6) each side to medium well. I also skipped the popping the pepper step. Instead I just threw some regular old ground pepper onto the steaks before cooking. I didn't have kosher salt, so I used regular table salt, too. I didn't measure the amount of salt, but just shook enough on the steaks that it looked like a normal amount. I would have preferred to serve this with brown rice, but my boyfriend hates rice so I made mac & cheese instead. It was fine together, but I still think brown rice would have been a better choice!

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Easy Tuna Casserole

Reviewed: Jun. 24, 2008

Yum! I doubled the cheese, that was the only change I made. I'll definitely make this again.

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Barbequed Marinated Flank Steak

Reviewed: Jun. 24, 2008

This marinade was delicious. In the future I'll use a different, more tender meat because even after 24 hours of marinating, flank steak still isn't that tender.

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Greek Grilled Cheese

Reviewed: Jun. 24, 2008

I'm going easy on this recipes because I've never liked grilled cheese. But I found this to be an upscale version of blah, mushy and greasy. Just like the other grilled cheeses I've had in my life.

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Seafood Enchiladas

Reviewed: Jun. 24, 2008

I just ate this and thought it was really disappointing. I found it pretty bland- I doused it in hot sauce. I am surprised that a mexican dish would have so little spice. I would recommend spicing this up if you plan to make it. Also, I used jumbo lump canned crab meat. My grocery store doesn't carry real crab meat, and I've always found this a bit tastier than the fake crab meat. I wouldn't even bother making this if you don't have real crab meat (the canned didn't cut it.) On the plus side, my boyfriend liked it and he's not even a big seafood fan.

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