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Macadamia Nut Crusted Mahi Mahi

Reviewed: Aug. 14, 2008
FANTASTIC!! I wish I could give this 10 stars! My husband called in the afternoon to say that he had just caught some dorado (that's what us So-Cal folks call mahi mahi) and I wanted to make something that was going to be different than the way I had eaten it before (plain, grilled or raw, with soy sauce). This was the most delicious fish I have EVER had--restaurant or home cooked--the best. Each and every flavor could be tasted and they combined so well. I had never cooked with habaneros before, and DO NOT use more than two, but they gave the perfect heat to the sweet fruits and coconut. I was worried that I wouldn't be able to taste the macadamia nuts, but even they made themselves known in this recipe. Considering the fish was "free" (sorta), it wasn't too expensive of a meal, but it is definitely worth the cost even if you have to buy the fish. This meal is worthy of heads of state, and actually impressed my husband (he's a fisher, not an eater of fish). I will make sure to keep these ingredients on hand during dorado season. Thank you for the superb recipe (and for making me look like a 5-star chef!)
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9 users found this review helpful

Buttermilk Pancakes I

Reviewed: Aug. 22, 2008
These have a really great taste, but the batter came out super thin for me and I got a whole bunch of pancakes...then I came back to write this review and realized I completely left out the 1/4 c. of veg. oil!!! Duh! Anyway, they still came out very good and it makes me wonder if I'll put the veg oil in next time...I also added about 1/2 tsp of cinnamon (cuz I always do, even to box mix) and had to make my own buttermilk (1 T. lemon juice to 1 c. milk, let it sit for 5 min before using). So, I'm gonna PRINT this out and tape it to the inside of my "baking" cupboard, because I think this is way better than, and just as quick as, a pancake mix.
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3 users found this review helpful

Corn and Avocado Salsa

Reviewed: Aug. 17, 2008
Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and don't even consider making it. BUT, since I was hosting a Fish Taco dinner party, I figured I needed to impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this.
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38 users found this review helpful

Fish Tacos

Reviewed: Aug. 17, 2008
What a hit! I don't normally like to deep-fry things, but I recently broke down and bought a liquid thermometer, so I figured I'd give these a shot; besides, my hubby brought home some dorado (mahi mahi) that he caught, and he really wanted fish tacos. The batter was perfect (I use a Pacifico beer) and the white sauce was awesome! I made a double batch (based on other reviews) and I'm looking forward to using it as a veggie dip or even salad dressing. Yummy! I served these with Avocado & Corn Salsa and Refried beans w/out the Refry (both from this site) and this was one successful dinner party. I guess I'll be making fish tacos more often :-) Thanks!
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2 users found this review helpful

Pumpkin Casserole

Reviewed: Jul. 29, 2008
This had a really great taste, but I'm not sure if it cooked up the right way?? I was expecting a little more of a cake-like texture, but it came out just like pumpkin pie, which was still terrific:-) I used canned pumpkin, so maybe that had something to do with it. The kids had mixed reviews--one loved it, the other one (who eats the heck out of pumpkin pie) didn't really go for it--but then again, he would say candy was yucky if I told him it tasted good--whatever! We grown-ups chowed down and I will definitely make this again.
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1 user found this review helpful

Easy Hawaiian Chicken Packets

Reviewed: Jul. 28, 2008
TERRIFIC!! These came out so moist and flavorful and this was one fast & easy meal! I used chicken breasts from the family pack that you buy in a bag and I didn't cook them on the grill--I put them in the oven at 400 deg for about 20 min. I combined the teriyaki sauce with minced garlic and blk pepper and marinaded the chicken in a ziploc for about two hours before putting everything into the "packets". I also added sliced carrots and used frozen (thawed) peppers, instead of fresh (it's less expensive to buy them frozen!), and a sliced red onion. The kids really ate this up (well, the chicken, carrots and pineapple part at least), and even asked for more. Next time I'll make more than one per person, or use larger chicken pieces. This would be an amazing make-ahead meal for a family BBQ or even a camping trip. I'll be making these often in the future. Thanks!
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3 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: Jul. 25, 2008
Great desert for after a BBQ!! I bought some blueberries because they were on sale and then, I didn't know what to do with them! I used some in a fruit salad for the family BBQ, and then I found this recipe and realized I actually had everything I needed on hand (well, except the bundt pan, so I an used angel food cake pan, which turned out just the same). This cake was very, very easy to make and came out perfectly moist, with just the right amount of lightnes and sweetness to top off the burgers that we gorged ourselves on. I followed the recipe exactly but I did have to cook it a little bit longer, but that may have been due to my mother-in-law's oven, not the recipe. Without even having a glaze, this cake disappeared in an instant--didn't even make it to plates, everyone just ate it right out of their hands, barely even dropping a crumb! Terrific!
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4 users found this review helpful

Banana Chocolate Chip Cake

Reviewed: Jul. 25, 2008
Wow! I love this cake. I actually made this recipe AS DIRECTED, without any changes, additions or substitutions...that's pretty amazing for me :-) This came out very light and fluffy and was a perfect snack cake, no frosting needed. What a great way to use up some bananas--definitely better than the same old banana bread! This might even be good as a layer cake with some chocolate cream cheese frosting, but I would decrease the chips in the cake if I were going to do that...I'll have to try it next time I've got some overly ripe bananas. Thanks for the recipe!
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Chewy Coconut Bars

Reviewed: Jul. 25, 2008
VERY tasty! With a few of the suggested changes, these bars came out super great--very moist and chewy, without being overly sweet. I used regular butter instead of shortening, increased salt to 1 tsp, vanilla to 2 tsp, decreased choc chips to 1 c. (I used mini morsels) and increased coconut to 1 c. I left out the nuts 'cuz the kids aren't too fond of them, but I'm sure these would be great with either pecans or walnuts. These were SO easy to make and I can tell that they would travel well for a camping snack, school lunch or for a get-together. I ended up cutting these into 32 bars, and that seems to be a perfect size, that way I don't feel so guilty about eating two...
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Classic Macaroni Salad

Reviewed: Jul. 25, 2008
This is the best EVER macaroni salad. I don't usually make this, because I don't like mayo-based salads, buy boy am I glad I tried this one! I hosted a family BBQ and this was a HUGE hit with everyone. I love, love, love the sweet and crunchy taste of this salad. Made changes, as follows: decreased mayo to 2/3 c., vinegar to 1/8 c., 1/2 c. sugar, 1/2 Tbsp mustard (don't like mustard), added 1/4 tsp. celery seed and paprika, diced 1/2 red onion and celery, used frozen (thawed) peppers (grn, yellow & red) which I diced, and omitted the pimento. I let it sit in the fridge for about 4 hours before serving. This was even better as leftovers with some diced ham added in for lunch, the next day. YUMMY! I will be making this again and again.
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Old Fashioned Stuffing

Reviewed: Jul. 25, 2008
My family and I were REALLY pleased with the way this turned out--even my 4-yr-old said it tasted good. Sorry, Mom, this is better than yours (it's a good thing she doesn't use the internet, huh?) I halved this recipe, as this was just to be served as a side dish for our "Thanksgiving in July" dinner (3 adults and 2 picky kids), and we had enough left over to freeze for another meal--I hope it freezes well! Anyway, I only made a few changes (as usual): I used homemade corn (flavored) bread from the bread machine, which I cut into small cubes rather than crush w/rolling pin; I added chopped celery tops with a small, diced stalk, one finely diced med carrot and 1/2 a diced green apple, I also used 1/4 red onion and 1/4 reg onion. When sauteeing the veggies, they looked so colorful and smelled so good, that I might end up creating some type of salad that I serve just as is. I ended up having to use 1-1/2 cans of chicken broth to get the right consistency, which when cooked came out perfect-not too mushy, not too dry. As suggested by BobL, DON'T drain the veggies mix, mix the egg in w/broth before adding, and I just mixed this w/my hands, as it's the way I always saw my mom doing it, and seemed like the easiest way. Great taste and really pretty easy to make--I'll be using this for the real Thanksgiving meal this year, as my mom doesn't cook the family meal anymore and my husband says his mom never could make dressing that wasn't from a box (thank goodness she doesn't use this si
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Creamy Cream Cheese Frosting

Reviewed: Jul. 16, 2008
WOW! This frosting came out great! I used about 5 oz of cream cheese (that's what I had on hand), just under 1 c. of regular sugar and beat the crud out of it for about 3 min, adding about 1 Tbsp of Hershey's syrup for color/flavor, then I gently folded in 1/2 container of Cool Whip (didn't need a lot of frosting). The texture is smooth, light and super creamy. I've got it in the fridge for a few minutes right now, before I frost the cake (Choc. Choc. Chip Dream Cake, from this site), but it came out with a perfectly ready-to-frost texture. It is not overly-sweet and I can't wait for the Birthday Boy (my hubby) to get home so we can eat this...maybe tonight is the night we have dessert before dinner...I will definitely use this recipe in the future because I can tell that it will be very versatile and not too sweet. Thanks everyone!
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Strawberry Pina Colada Pie

Reviewed: Jun. 29, 2008
Sooo yummy and not too sweet--we love it! Based on some of the other reviews, I made the following changes: used a 9" cake pan (deeper), made my own graham crust, used a six serving size pudding mix, and the whole tub of cool whip; I also put this in the freezer for about three hours and then transferred it to the fridge for the remaining few hours before serving. This set up and served very well. I think next time, though, I will just put the coconut (untoasted, maybe?) right into the pie mixture and use a little more pineapple. This pie was really easy to make and made for an excellent summer dessert.
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Maple Sausage Skillet

Reviewed: Jun. 17, 2008
This is my son's new favorite. Last night was the second time I've made this in two weeks!! 1st time I used 1 lb of sausage for the three of us and had a little left over--last night I used 2 lbs for five people, two of them kids (4 & 6) and had NO leftovers! The only thing I did different the 2nd time was to use a bag of frozen (thawed) stir-fry veggies and added a little extra bell peper. This is a very yummy, very inexpensive meal--thank you!
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Sarge's EZ Pulled Pork BBQ

Reviewed: Jun. 8, 2008
I've never attempted pulled pork before, so I was amazed at how great this came out. I've only ever cooked tenderloin, so I had some fear about the butt/shoulder roast. I cut a 4 lb roast in half, followed the recipe (well, I didn't have as much time as suggested, so I did 2 hrs on High and 4 hrs on low) and after "pulling" half of the roast, I realized I didn't need to shred the other half--I could actually save it to use for another meal! How awesome is that?? The roast came out so tender and half of it (2 lbs) fed 3 adults and 2 kids. Served with Restaurant-Style coleslaw and Chip Truck fries (both from this site), this was a terrific summer-time meal that I will definitely make again and again. I'm still so excited about the idea of getting two meals from a $7 roast, I can hardly stand it!! Now I just have to decide what to do with the other half...tacos, enchiladas, hmmm...Thanks Sarge!
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Chip Truck Fries

Reviewed: Jun. 8, 2008
These came out fantastic! I SOOO didn't want to fry potatoes tonite and I only had 30 minutes until I wanted to be serving my bbq pork sammies and cole slaw, but needed something else for a side dish. I used my apple corer to make some quick potato wedges, covered 'em in water and threw 'em in the microwave for 5 min. I sprayed the baking sheet with oil, dried the taters with a paper towel and sprayed again with oil after putting them on the sheet, then sprinkled on the season salt. 25 min at 400 deg made these nice and crispy on the outside and tender on the inside. I WILL NEVER FRY POTATOES AGAIN!! Thanks so much :-)
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161 users found this review helpful

Sensational Steak Sandwich

Reviewed: Jun. 3, 2008
These are great! I used red grape juice because we don't drink alcohol & never keep it on hand and I substituted the Garlic Butter recipe from this site for the horseradish/mustard sauce. I would suggest using that garlic butter everytime, it worked out really well. I also added a pack of au jus mix to the liquid. I used a very good cut of sirloin, so I didn't need to cook it for so long to be tender, but next time I think I could use a less expensive cut and get equally great results. My 4-yr-old commented, "very tasty" and his 6-yr-old friend gobbled it right up. I used 1-1/2 lbs of meat and there was just barely enough left over (3 adults, 2 kids) to make a sandwich for my husband's lunch. I will be making this often, as we love french dip sandwiches, but deli counter roast beef is rather expensive (1 lb of steak costs less!).
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Ciabatta

Reviewed: Nov. 11, 2013
This came out so great!! I made it all by hand (thanks for the how-tos y'all) and shaped it into a round loaf. Yummy, yummy and super easy :) My family was duly impressed.
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Enchilada Casserole III

Reviewed: May 29, 2008
Delicioso! I used shredded beef (heated up a Tyson microwave roast beef dinner in the skillet), chopped green chilis and a good amount of cumin and some hot sauce while cooking the meat. I stirred the refried beans right into the meat. I also doubled the amount of corn tortillas and cheese, and about 1/2 lg. can of Las Palmas sauce. I actually assembled the casserole and refrigerated it for several hours before dinner time, popped it in the oven (covered with foil) for 20 min and the removed the foil and cooked for another 5 min til cheese melted. I'm looking forward to eating the leftovers for lunch today :-) Served with corn and mexican rice, this was a very filling meal!
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Fresh Apricot Pie

Reviewed: May 29, 2008
What a great, super-EASY way to use fresh apricots! My mother is, traditionally, the pie maker, but if I keep finding recipes like this, that may change :-) The apricots I used were not overly sweet, so I should have used more sugar. Home-grown fruit is probably sweeter than store-bought and I'm guessing this recipe is for fresh-off-the-tree. The overall taste, though, is really good, especially if you prefer a little tang in your pie. I used cinnamon instead of nutmeg and I dotted the top of the fruit with about 2 Tbsp of butter before topping with the crust (used 2 whole refrigerated crusts and slitted the top one). This cooked up beautifully firm--make sure to remove foil from the edges about 10 min before end of cook time.
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23 users found this review helpful

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