Derec Recipe Reviews (Pg. 1) - Allrecipes.com (10835639)

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Citrus Tuna Steaks

Reviewed: Nov. 3, 2007
NICE FLAVOR, BUT COOKING TIME IS WAY TOO LONG, UNLESS YOU LIKE YOUR TUNA EXTRA DRY AND CHEWY. I GRILLED MINE 1 MINUTE OVER A HOT GRILL FOR THE FIRST SIDE, FLIPPED, THEN TOPPED WITH CITRUS AND GRILLED 2 MINUTES MORE. VERY GOOD.
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3 users found this review helpful

Pan-Seared Ahi Tuna with Blood Orange Sauce

Reviewed: Nov. 2, 2007
THIS WOULD HAVE GOT 5 STARS, BUT THE COOKING TIME IS WAY WAY OFF! THE TIME TO SEAR A ONE TO ONE AND 1/2 INCH STEAK IS ABOUT 1 MINUTE ON EACH SIDE. ANY LONGER AND YOU MIGHT AS WELL USE A CAN OF STARKIST AND CALL IT A DAY...THE SAUCE HOWEVER IS A KEEPER!
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29 users found this review helpful

Kevin Dunn's Coleslaw

Reviewed: Mar. 31, 2007
This was very good. I cut the Splenda down to just the half a cup in the dressing, I think if I had used the other 1/2 cup it would have been too sweet. Also I replaced half of the oil with lemon juice, and microwaved the dressing for about 2 minutes before pouring over the other ingredients. I got several compliments on it and no one even guessed that it was low fat and sugar free!
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0 users found this review helpful

Pecan Surprise Pie

Reviewed: Mar. 17, 2007
This was superb! The "cheesecake" layer is perfect to balance out the gooey sweetness of a pecan pie. I will be making it like this from now on! I took this as the desert to a family gathering, and the compliments kept coming. Also was asked for the recipe by everyone there! I made this on the spur of the moment and only had 1/2 a cup of pecans, so I used chopped walnuts for the rest and it was still delicious! (In fact, no one even realized it was mostly walnuts until I passed out the recipe!) Thanks for the great recipe, it's a definitely a keeper! And a tip for getting a good bottom crust without having to pre-bake is to always use a glass or ceramic dish, stay away from the aluminum pans...
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7 users found this review helpful

Curried Tuna Melt

Reviewed: Mar. 17, 2007
Thank you, this was soooo good!! I've never had tuna salad with curry, and was leery at first, so I added it in little by little, tasting as I went along. And I think I ended up adding a bit extra! I have recently lost about 25lbs, and was looking for something a little different to do with tuna. I doubled the recipe and added some chopped sweet onion to the green onion, along with some sliced black olives, the raisins, lemon juice and light mayo. After putting the salad on the toasted muffins I sprinkled them with some shredded cheddar, then some very thinly sliced Roma tomatoes, and topped half of them with more cheddar, and the other half with pepper jack, then broiled till bubbly and garnished with a few more olive slices... They looked beautiful and tasted incredible! The compliments kept coming! This one is a keeper for sure. Thank you for posting such a great recipe!
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7 users found this review helpful

Spanish Rice II

Reviewed: Mar. 4, 2007
Very good! And very simple. I did substitute a can of low sodium chicken broth for the water, added a little chopped garlic, and used a can of Rotell Fiesta flavor tomatoes with cilantro and lime juice. I made fajitas and served this as a side dish topped with Mexican blend cheese and sliced olives, and I should have doubled the recipe! It was gone in a flash! This one is a keeper! So easy and taste BETTER than the rice in most restaurants! Thanks!
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40 users found this review helpful

Mom's Fried Fish

Reviewed: Feb. 27, 2007
This is a good recipe for someone who hates fish. The coating was heavy and tasteless. I seasoned the fish before coating but it still was very bland, as was the "faux" tarter sauce. I added the rest of the ingredients for a basic tarter sauce and it improved things a bit. Just not a good recipe unless you want to have lots of left-overs. I would not make this again, although with some seasonings added it might be a good coating for country fried steak...Sorry, Mom. Update: Found a great substitute for the saltines in this simple recipe, and comes out even crunchier and less greasy. It's a 50/50 combo of crushed cornflakes and rice flakes (Sp-K), even leftovers hold the crunch. Just add more salt/seasonings, etc... to get up to saltine level. And another great sub for one of the cereals are potato chips, I did the rice flakes with kettle chips and the crunch was insane!
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4 users found this review helpful

Blackened Tilapia with Secret Hobo Spices

Reviewed: Feb. 19, 2007
I think the "recipe" for the secret hobo spices was actually the ingredient label from a bottle of Astor Cajun Seasoning! (Just kidding!) But it is the exact same ingredients in case someone wants to make this and not buy all the spices. In their recipe though, they dip the fillets in melted butter, coat with the seasoning, and blacken in a hot iron skillet (without the oil or white bread). Either way it's very good. I served mine over a bed of brown rice made with chicken stock instead of water and added sautaed onions & mushrooms and frozen green peas. When served together it balances out the spiceness of the cajun seasonings perfectly!
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371 users found this review helpful

Apple Crunch Pie II

Reviewed: Feb. 13, 2007
This was very good. I used firm granny smith apples and they were cooked perfectly at 45 minutes. I also cut the allspice to only half a teaspoon, but I thought it still overpowered the other flavors. If I made this again, I would just leave it out altogether. I also drizzled melted caramels over the top after it was done and this helped keep the top from crumbling so much. It was very good and went fast!
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4 users found this review helpful

Coconut Granola Bars

Reviewed: Feb. 13, 2007
This was a waste of ingredients! I could tell the bottom was browning too quickly after the first 10 minutes, so I turned the oven down to 250 and still had to take it out at 20 minutes. And they were way too brown on the bottom, and way too sweet also. I think thats why they browned so quickly, far too much sugar and fat also, due to the whole stick of butter AND the 3/4 cup of peanut butter. This is not a good recipe, and I wouldn't make it again.
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5 users found this review helpful

Cranberry Flax Muffins

Reviewed: Feb. 6, 2007
These are delicious and moist! I was short on flour and substituted oat flour that I made in the blender from rolled oats for half of the flour. I also added a teaspoon of vanilla, one chopped Granny Smith apple and 1/2 cup of chopped walnuts. This was my first time cooking with flax meal and I expected the muffins to be on the dry side, but these came out great! I will definitely be making these again, they are perfect for breakfast on the go or a late afternoon snack! Thanks for the excellent recipe!
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7 users found this review helpful

Roasted Vegetables

Reviewed: Jan. 31, 2007
Delicious! I made this to go with a roasted chicken seasoned with "essence of emmeril"! I added carrots quartered lengthwise, and drizzled the drippings from the roasted chicken over the top before cooking. Due to my cutting everything into long wedges, it took about 50 minutes. I suppose those with a southern taste for their veggies might like them cooked quite a bit longer till soft. Note: As a general culinary school rule, fresh to dry is usually 3 to 1, one tablespoon fresh equals one teaspoon dry, and if the dried has been sitting around awhile, you might want to add a bit extra. Give the dried herbs time to absorb some of the liquids before the cooking process for best results...
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32 users found this review helpful

Spinach Mushroom and Ricotta Fettuccine

Reviewed: Jan. 7, 2007
This is a great recipe if your not in the mood to cook dinner. All I have to do is mention making this again and I get a "let's eat out tonight" or a "order something to go and I'll pick it up on my way home"! Works like a charm every time! It was a waste of good ricotta the first time I made it(even the dog turned up his nose at it...) but well worth it in the long run!
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2 users found this review helpful

Eileen's Meatloaf

Reviewed: Dec. 14, 2006
This was very good. Also good with ranch dip instead of the sour cream. I think a few people confused ranch sour cream dip with ranch dressing, which would add a lot more fat and only make it more greasy. I did use less bread crumbs, which can make meatloaf dry and mealy if too much is used as "filler". The onion soup mix is the key to it being juicy and not dry also.
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1 user found this review helpful

Coconut Tilapia with Apricot Dipping Sauce

Reviewed: Nov. 12, 2006
MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to sprinkle some of the coconut over the top and press down into it, flip and press down again. This method will help you avoid getting a battered and breaded "club hand", the term used by chefs for this problem! Line up the corn starch dip, egg dip, coconut mix and then a plate ready for the finished fillets. You can do this "assembly line" process beforehand, then refrigerate till ready to fry. This also makes the coating stick MUCH better! A little resturant tip.
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89 users found this review helpful

Honey Lime Tilapia

Reviewed: Nov. 12, 2006
I use this marinade often for salmon, but it overpowers a delicate fish like tilapia. And I agree with the others, the poultry seasoning and melted cheese just makes it seem as if your trying to disguise a bad mistake. (And canned asparagus is just wrong for any purpose, period.
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1 user found this review helpful

Mediterranean Tilapia

Reviewed: Nov. 12, 2006
Not bad for a topping, the fish does need more seasoning beforehand. As for the reviewer that noticed the "fishy" flavor, that's got to be not so fresh fish, tilapia should never have any fishy taste, not even if only steamed and unseasoned. And don't be a snob when it comes to frozen. Unless you buy it within 24 hours of catch, frozen is a better bet. Especially with tilapia, which is a farmed fish, and quick frozen immediatly after catch. Look for frozen fillets individually sealed for best taste, and thaw as instructed. Also, if you soak thawed fillets in milk for half an hour before cooking,(skim is fine) they will have a very fresh flavor.
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123 users found this review helpful

Fried Asparagus

Reviewed: Nov. 2, 2006
Serve the picky eaters something else and don't waste good asparagus on this bad recipe.
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7 users found this review helpful

 
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