Ren Recipe Reviews (Pg. 1) - Allrecipes.com (11047159)

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Oriental Green Bean Salad

Reviewed: Apr. 13, 2010
Really Good. I did cut back the Soy in 1/2 and it was perfect. A nice diversion from plain old green beans.
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2 users found this review helpful

Fennel and Grapefruit Salad

Reviewed: Apr. 16, 2010
Sounds so good, tastes SO BLAH. I think fennel is best roasted or cooked. Wouldn't make again
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3 users found this review helpful

French Spring Soup

Reviewed: May 6, 2010
Delightful soup. Helped use up good groceries before going out of town for Mothers Day weekend. Vegatable stock in freezer was the base, used less than 1/2 tsp of salt, but added 2 cloves of garlic when sweating the onions. Added a drop of Red Hot & a sprinkle of Montreal Chix seasoning just before serving. Used about 1/4 cup of 1/2 & 1/2--just enough to for a light finish.
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3 users found this review helpful

Italian-Style Baked Crispy Chicken Breasts

Reviewed: May 11, 2010
WOW! If only there were a 10 star rating..... Followed recipe to the letter, but added 5-7 minutes on convect to the cooking time @400 which made for a lovely, crunchy coating. Chix was perfectly moist. This sauce brings a "party" to the plate. I'd consider making this for crowd if I had the right roasting pan :?)
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14 users found this review helpful

Freezer Caramel Drizzle Pie

Reviewed: Jul. 26, 2010
Never make desert, but the Adult kids were in town and this was a huge hit! Love the crunchy nuts/coconut with the creamy consistency. Note, if you want to cut this recipe in 1/2 it doesn't calculate. Made a tasty pancake topping!
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3 users found this review helpful

Mexican Grilled Chicken

Reviewed: Aug. 25, 2010
This was underwhelming. I hope the leftover chicken tastes better the next day as many reviewers state. Needed garlic, cumin & more cooking time.
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4 users found this review helpful

Rubbed and Grilled Pork Loin

Reviewed: Sep. 7, 2010
All I can say is if you have a roterrise, USE IT!. All of the elements were perfect, however the outside burned black during the "browning process". You really need to pay attention while grilling. Nice flavor, but process issues.
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14 users found this review helpful

Meatloaf Cordon Bleu

Reviewed: Sep. 27, 2010
YUM! Added a little ketsup, dried mustard & 1/8 tsp of Montreal Steak seasoning to meat mixture. Cooked for 45 mins covered with foil, then finished uncovered. Added basil leaves in with the meat/cheese layer, extra delicious.
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Oct. 3, 2010
I tried this with whole wheat pasta and assorted grated cheeses. I think that it would've been better with regular, white pasta. Also, I think that Velveeta should've been part of the recipe.
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3 users found this review helpful

Blue Cheese Cheesecake

Reviewed: Oct. 23, 2010
Major delicious. I too chopped up the red peppers & green onion and sprinkled all over the top. Only wish I had 5" spring form pans so I could make 2 smaller cakes. However, this does keep well and was able to serve at a function the following weekend. I cut into wedges & served on an elongated plate so it didn't look "previously enjoyed".
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3 users found this review helpful

Stuffed Pepper Soup I

Reviewed: Oct. 23, 2010
The secret to this soup is add at least 4 peppers, one julienned onion, 4 minced garlic cloves, broth & one TBSP of rice wine vinegar. Additionally, don't cook the rice in the soup as it "gums" up the works". Cook on the side and serve over a scoop of rice. Perfect!
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8 users found this review helpful

John's Crabby Caps

Reviewed: Nov. 27, 2010
I must've done something wrong because these had a bitter taste.
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2 users found this review helpful

Orange Pork

Reviewed: Nov. 30, 2010
Good job Fireball2000. With modifications this recipe was COMPLETELY awesome. Sliced pork diagonally into 1" strips. Dredged in flour with fresh cracked pepper & pinch of cayenne. Used brown sugar as opposed to white for the sauce, along with tangerine juice, also added 1/8 tsp of ginger & 1/8 tsp of chinese 5 spice to the mix. Minced 3 cloves of garlic and added to sauted pork strips in peanut oil while browning. Included julienned red pepper, sliced mushroons, one grated carrot and asparagus spears along with corn startch thickener to make exceptionally yummy. Knowing how amazing the was, I would've doubled the sauce. Served over a bed of rice and finished with a squeeze of lime for a lovely, bright taste. ENJOY!
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3 users found this review helpful

Curried Chicken Soup with Chickpeas and Cauliflower

Reviewed: Jan. 12, 2011
Like the others, less water is advised. To make up for this addition, I added a tsp of garlic power, 2 TBSP of peanut butter & a couple splashes of Maggi seasoning. Also cooked with flat leaf parsley as Cilantro isn't our thing. Finished w/a wege of lime squirted over the top.
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7 users found this review helpful

Strawberries with Balsamic Vinegar

Reviewed: Mar. 21, 2011
Unbelievable flavor! Only had a pint of strawberries but had 1 cup of blueberries so I added them, too. Instead of white sugar used brown sugar. Served over crepes filled with cream chese. Finished with a dusting of powdered sugar. Will make for 4th of July as a "Red, White & Blue" dish. Outstanding!
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3 users found this review helpful

Chicken and Mushroom Dijon

Reviewed: May 2, 2011
This was very good! Substitued one giant, sliced portobella mushroom as that was what I had in stock. It added a hearty flavor. With savory, it needed the usual garlic and also added parsley, chicken broth and a touch of white wine. Will definately make again.
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3 users found this review helpful

Spinach Enchiladas Verde

Reviewed: May 5, 2011
This was incredible! Took the advise of JPeg and lightly fried the corn tortillas in oil,used Yogurt and Verde sauce as the bease, then layered in lightly cooked tortillas in a 9" x 13" pan lmuch like a Lasagna type dish. Added 2 shreaded chix breasts from an earlier meal into the layers. Store bought verde sauce was delicious and added the right zing. Thanks for making our Cinco de Mayo so special!
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2 users found this review helpful

Beef, Burgundy Style

Reviewed: Dec. 28, 2011
Received rave reviews. Served as Christmas Eve meal for 12. It's amazing how far a 4 1/2 bottom round roast will go. Meat so tender, it cut with a fork. I added Marjoram and it gave that "WOW, what's in this" flavor. Definatley use the Sherry, it gives the sauce richness.
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3 users found this review helpful

Monkfish Provincial

Reviewed: Mar. 24, 2012
This was superb. No fresh parsley so used dried basil. Forgot how amazingly delicate Monkfish was. Will definately make again.
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1 user found this review helpful

Sopapilla Cheesecake Pie

Reviewed: May 10, 2012
Made this for my Daughter's 30th Birthday. She and all of her guests called this "crack-cheesecake" because it's almost addictive. I added 3 packages of cream cheese and beat in one egg as suggested by another reviewer. This made it decadently creamy. Also, you can buy a full sheet crescent role which made it super easy. This is probably one of the best recipes on this site. Thanks!
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1 user found this review helpful

Displaying results 1-20 (of 23) reviews
 
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