Brook Recipe Reviews (Pg. 1) - Allrecipes.com (10753514)

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Marinated Grilled Shrimp

Reviewed: Dec. 8, 2006
This was very good! The first time we made it we used small pre-cooked shrimp and grilled it on the Foreman Grill (without skewers) and it came out great. The second time, we doubled the marinade and then cooked the shrimp and marinade in a skillet and poured it over rice. The heat made the sauce pretty thin so now I reserve 1/2 cup marinade and add one tablespoon cornstarch to it, then combine it all in the skillet. *TIP: One thing I do different is I only use a quarter or a third of the olive oil called for. It doesn't really add anything and it just kinda separates into this oily layer floating on top, not really blending with the tomato sauce. Now I usually quadruple the marinade (with the exception of the olive oil) when using the marinade as a sauce. We've also made this with small pieces of chicken and it is very good! Thanks for this recipe!
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159 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Apr. 5, 2010
Yum! I thought this was fantastic. I followed the other reviewers' suggestions and used a full can of coconut cream (almost two cups) plus one cup of half and half, one more yolk, and 1/4 c flour and 1/4 c cornstarch. It thickened up within just a few minutes but I did continue cooking for at least 20 minutes and it set up quite well, not at all runny. I also used fresh frozen coconut as suggested, and coconut extract instead of vanilla. With these modifications I thought there was a lot of depth to the coconut flavor without excessive sweetness! But my mom still characterized the flavor as "subtle." The coconut flavor comes through from the coconut cream, fresh coconut and extract, and isn't overpowered by sugary ingredients, but I was also making it for my dad, who loves coconut cream pie but doesn't like things that are too sweet. I also made it with a graham cracker crust (although in hindsight, I wish I would have added a little grated coconut to the crust!). I topped with fresh whipped cream and toasted coconut (the sweetened kind). All in all I thought it was great and pretty easy, next time I think I will just try adding coconut to the crust. Thanks for this recipe! :)
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19 users found this review helpful

Onion Roasted Sweet Potatoes

Reviewed: Jan. 16, 2010
I only used half as much soup mix as called for, after reading the reviews... This recipe is a good start but it needs some tweaking. The first time I cooked it at 425 in a shallow pan and they still got a little burned. When I made this again and I combined the soup mix and oil a few hours ahead of time so the onions would soften. I baked it in a smaller pan covered with foil for 45 minutes at 350 (I was also making a pork roast). Then took off the foil for another 30 minutes til the roast was done... they came out much better, nicely caramelized and the onion flavor wasn't overpowering :)
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18 users found this review helpful

Easy Corn Pudding

Reviewed: Nov. 12, 2011
We've been making this forever and it couldn't be easier. If you use a deeper dish, as opposed to a 9x13, it will take longer than 30 minutes to cook. I always put the sour cream in it and I do drain the can of whole kernel corn. It doesn't need anything added to it, it's just good.
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15 users found this review helpful
Photo by Brook

Lemon and Raspberry Trifle in Mason Jars

Reviewed: Nov. 14, 2011
I had some lemon curd I wanted to mix with mascarpone so I used this recipe as a guideline, but kind of did my own thing... I used half a prepared Entemann's pound cake cut in small cubes, then put raspberries and blackberries on top of that, sprinkle with a teaspoon of Grand Marnier, then the lemon curd/mascarpone mixture, and then repeated the layers, ending with a third layer of cake and berries. Topped with fresh whipped cream :) The Grand Marnier got pretty strong as we got down to the bottom! Next time I would make this the night before. And I put mine in wine glasses instead of jars. Thank you for this great idea :)
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12 users found this review helpful

Phoenician's Key Lime Pie

Reviewed: Jan. 5, 2010
Yum! This is a great recipe and really simple. My only complaint was that I wished it looked a bit greener (it was more yellow-colored from the yolks). I serve it with some fresh whipped cream to balance the tartness. I've made it with bottled key lime juice and fresh squeezed limes. Also, we only chilled it for two hours and it was fine :)
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12 users found this review helpful

Chicken and Biscuit Casserole

Reviewed: Aug. 23, 2011
This was so good! Even better than I expected. I subbed frozen peas for canned, and since I don't like biscuit mix I used the recipe for Miss Betty's Super Quick Dinner Rolls from this site and doubled it (I forgot to add the basil). After 35 minutes the top was puffy but not browned so I turned the broiler on for two minutes. Boyfriend loved it and it was so easy! Thanks!
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11 users found this review helpful

Classic Cranberry Nut Bread

Reviewed: Nov. 27, 2010
Everyone loved this. Unfortunately I did not get to try any! But I will be making this again with my leftover cranberries and will post a review. I subbed oil and butter for the shortening and it baked up perfectly in 55 minutes. I also added a little vanilla extract, a pinch of nutmeg and a tiny pinch of ginger.
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7 users found this review helpful
Photo by Brook

Crab Salad

Reviewed: Dec. 1, 2011
Yum! This crab salad is great because you really get to taste the fresh crab, not cover it up. I followed the recipe except for using fresh parsley and minced celery leaves since I didn't have celery seed on hand. Good on crispy round crackers :)
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6 users found this review helpful

Chutney Baked Brie

Reviewed: Mar. 2, 2011
I made this to use some of the Mango Chutney (recipe from this site) that I made. It was sooo good. I added chopped pecans instead of cashews and served with sliced french bread and crackers. I left it in the oven another five minutes since it didn't really look any different after I cooked it, but the Brie was definitely melted when we cut into it (I didn't use a 2 pound Brie wheel though, it was 13 oz). My boyfriend loved it.
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6 users found this review helpful

Split Pea and Ham Soup I

Reviewed: Dec. 31, 2010
This is fantastic! I was looking for a recipe to use my leftover Christmas ham bone. I also made mine in the slow cooker and used chicken broth. I added minced shallots and diced carrots, dijon mustard and a bit of extra chopped ham. I had some problems cooking it in the slow cooker, it always seemed to need more liquid, I think it would be easier to cook it on a stove top where you can stir more frequently. However I don't think you can really get this wrong, it's idiot proof! After it was done cooking I seasoned with Worchestershire, lemon juice, pepper and a little liquid smoke. It doesn't need salt! I used mostly low sodium chicken broth and it was still plenty salty for me. My bag of split peas came with a packet of "ham flavoring," but I didn't need it! :) Thanks for this recipe.
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6 users found this review helpful

Mexican Cream Cheese Rollups

Reviewed: Nov. 1, 2008
This is a good base recipe, but I made several modifications so they would taste more Mexican. I substituted sour cream for the mayo and used mild canned green chiles rather than green olives. I also added cilantro, garlic and chili pepper pastes (I just bought the small package of "Mexican" spice pastes in the produce section). With these changes I received some compliments, I took them to a Mexican fiesta at work. I bought the large burrito size tortillas but these still seemed like they came out a bit smaller than what I was expecting.
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6 users found this review helpful

Easy Red Velvet Cake

Reviewed: Oct. 24, 2008
This is a great recipe for a quick and easy red velvet cake. I decided to make cupcakes last-minute for a friend's birthday and needed something special but not too labor-intensive and this was perfect. I used the whole 1 oz bottle of red food coloring and though the batter looked sort of pinkish, it baked up quite red (not as dark as a true red velvet cake though). I used cream cheese frosting (I use a plastic bag with a corner snipped out as a piping bag and swirl the frosting on; it looks fancy and is actually a lot faster, easier and less messy than frosting with a knife!) and also topped with some red sprinkles. I received a lot of compliments and the cupcakes themselves were soft and moist.
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6 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Apr. 14, 2007
To me KFC is the best coleslaw and every other slaw I've tried has fallen short. This was EXACTLY like KFC and it was fantastic. I doubled it and took it to a barbecue and there were hardly any leftovers! Several people commented on how tasty it was and went back for seconds. I let it chill 2 hours and the onion flavor was very strong, but the next day it was perfect. Next time I would either make this a day in advance, or else use half the onion if serving the same day. If you want to duplicate the Colonel's recipe at home, this is it (much cheaper too)! If you don't like it so runny, with the amount of dressing this calls for, you can easily use double the cabbage mix and it turns out great! However if you eliminate the buttermilk I would suggest compensating with a little extra mayo which makes it a lot creamier. If you need another excuse to buy a quart of buttermilk I would suggest pairing this coleslaw with Breaded Chicken Fingers from this site, which calls for a buttermilk marinade :)
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6 users found this review helpful

Strawberry Vanilla Pancakes

Reviewed: Aug. 15, 2011
So good. This recipe doesn't need any alterations! It's pancakes, not rocket science. I made this to use up leftover strawberries. I burned the pancakes and they still tasted good :)
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5 users found this review helpful

Broccoli Delight Salad

Reviewed: Jul. 5, 2011
I add grated carrot, and grate the broccoli stems in as well. I've also added Dijon mustard to the dressing and used pre-cooked bacon pieces, but this doesn't need any improvement. So good!!
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5 users found this review helpful

Mango Chutney

Reviewed: Feb. 23, 2011
I made this to use up three leftover overripe mangoes. I scaled down to 52 servings (3 and 1/2 cups diced mangoes) and followed the cooking method suggested by Kirchy7. I left out the nuts and didn't bother with the fresh ginger root. Also I used red pepper flakes instead of a chile pepper. Mine looked done after about 40 minutues, but I probably simmered it a bit high.
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5 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Sep. 29, 2008
This is a wonderful recipe and relatively easy to make. The only modifications I made were to use 3 large chicken breasts, slice them lengthwise and stuff them with the folded ham and cheese slices. (I also omitted a small amount of the butter, and used Pinot Grigio for the wine.) The chicken cooked very well although some of the cheese did leak into the pan while they simmered, however it just made the cream sauce thicker and cheesier. Steamed broccoli is a perfect side dish topped with a little of the extra sauce :)
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5 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Sep. 2, 2008
I am giving this recipe five stars for the cooking technique only since I used bottle barbecue sauce. I used three pounds of ribs and browned according to the instructions, then put in the slow cooker with two bottles of Sweet Baby Rays for about 8 hours. Finished them in the oven for 20 minutes at 375 with a little of the reserved bbq sauce. Super easy and delicious. Thanks for this recipe!
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5 users found this review helpful

Lemon-Garlic Green Beans

Reviewed: Feb. 27, 2007
These were delicious! I have never cooked green beans before and I thought they would taste kind of plain, but the balance of flavors is perfect. They are very light and the green beans are not overly-flavored, they are just right.
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5 users found this review helpful

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