Rictracee Recipe Reviews (Pg. 1) - Allrecipes.com (11088032)

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Good New Orleans Creole Gumbo

Reviewed: Aug. 11, 2012
5 STARS ALL THE WAY!!! But I must say this the roux is the KEY, if you don't make this right you can hang it up. 1st things 1st, to get the roux the deep brown that's authentic to New Orleans style it take WAAAAAAAAAAY longer than 20-30 minutes. Lets double it, it takes 1 hour & using a wisk & constantly stirring on medium low heat. I did adjust the heat to high when starting but was stir quickly like a madman then reduce heat to medium low. A new orleans native told me the darker you get that roux the better. 2nd - YOU MUST USE FILE POWDER .... it really brings in the flavor and authenticity of New Orleans Creole taste. Now it was hard to find but you can get it at any health food store some say (Whole Foods) but I got mine down street at Sevenanda health food store. Yes this recipe is THE BOMB!! and it does take 3 hours & 40 minutes... almost 4 hours depending on how long you stir your roux, I did at least an hour & 10 minutes. Now after adding the seafood, you can remove the whole pot from the eye because the Gumbo will be so hot it will cook your shrimp, scallops, & crab meat. I didn't add my seafood till the last 5 minutes while on the stove then I removed it from the stove. Let it cooled down naturally , then put in the fridge served it w/ rice & corn muffins... EVERYONE LOVE IT!! I made a huge pot of it in my 8 quart Dutch Oven. I'm so proud this came out so perfect since it was my 1st attempt to making gumbo.
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60 users found this review helpful

Roasted Duck

Reviewed: Oct. 22, 2012
I must say I have had duck in 5 star restaurants it was always delicious. I never seen duck for sale in my grocery store until one day I was in Aldi an they had a 2.5lb duck for sale for $12 I knew that was a good price a single serving of duck in a restaurant is $15 or more. Well as simple as this recipe is it's all that's needed. I did alter a few things my rub was made with garlic powder, onion powder, paprika, & black pepper. I stuffed the cavity w/ lemon wedges, garlic cloves, & sprinkled dry thyme in the cavity. My sister inlaw had the perfect raised baking pan for the duck which I cooked covered w/ foil for the 1st 45 minutes in the bottom of the pan I put carrots & potatoes cut up. I did poke holes in the duck with a big fork so the fat can drain off into the pan which season the veggies well.. This duck was so flavorful. Next time I make it I will cook 2 ducks. This is a fatty meat, & does not need the "butter" at all it got more than enough oil.I did season the duck overnight left in fridge and took it out to air dry get room temp 2.5 hours before cooking. & the cooking time is 1.5 hours to 2 hours depending on how well you want your poultry cooked. I don't chance it I cooked my meat for maybe a little over 2 hours.
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11 users found this review helpful

Perfect Pressure Cooker Pot Roast

Reviewed: Dec. 16, 2012
OK this was my 1st time ever using a pressure cooker. I really didn't think it could cook a pot roast in 45 minutes.. Since mine was 4lbs I cooked it for 1 hour. Now I did do some changes to the recipe, I rubbed in Lipton Soup & the Spicy Ranch dressing only used half a pack of both didn't want it to be too salty. I also added red wine to the broth added little more than liquid than this recipe called for but still was no more than 1/3 of the pressure cooker...OMG this turned out so good. I added the potatoes and the carrots last 15 minutes of cooking. The veggies came out perfect.. I served this with dinner rolls and Brussel Sprouts in a butter chicken broth sauce topped with crumbled bacon.. Since I did this on the fly this afternoon went to the market (Aldi) bought my Roast. I am going to marinate it overnight before browning & cooking it in the pressure cooker
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8 users found this review helpful

Minute Steaks with Barbeque Butter Sauce

Reviewed: Jun. 10, 2012
I did this recipe w/ Ribeye & Angus Sirloin I really did the beating of the meat with meat tenderizer. I change the marinade used steak sauce instead of barbecue.. I also omitted the hot pepper sauce didn't want it spicy.. But overall the steaks came out great this was my first time cooking steak in a frying pan on top of the stove. The gravy came out perfect my brother-in-law thought it was steak sauce till he tasted it .
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7 users found this review helpful

Italian Cream Cake II

Reviewed: Apr. 29, 2012
This is my favorite cake & my first time making a cake from scratch other than a pound cake. I did use butter instead of the margarine feel it will give it more of a moist taste. I also grated my pecans & coconut flakes to almost like a powder form because I don't like chunky cake unless it carrot cake. Because of how I grated down the pecans it does change the color of the cake to a tan color looks really cool. Make sure you fold in the egg whites last thing, I gave this 4 stars instead of five because the instructions don't tell you , but you need to kind lightly bounce the cake pans on the counter to get any air bubble out of the mix. If you do not do this you will get parts of the cake to expand like a bubble which will kind of through off your layering. I let them cool for 15 minutes .. I DID NOT do the frosting as its said in this recipe, Look up WhIPPED CREAM CREAM CHEESE FROSTING on this site.. Make this frosting its much better & REAL cream cheese frosting taste like you at a gourmet creamy cheese Frosting.
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5 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: May 19, 2012
I made this w/ red potatoes , that was all I had so I baked 2 of them took filling out of both put in bowl.. Kept the shell of the larger red potaoes. I had to use bacon bits because I was out of bacon.. I used Wisconsin Extra Sharp White Cheddar cheese & diced up couple slices of yellow onion.. got my blender out mixed everything together.. OMG you can lick the blender handles I filled back up the potato shell it over flowed some so I wrapped extra aluminum foil to support hold the extra filling... WHEN IT WAS DONE, THE BEST BAKED POTATO I ever had.. I didnt ad topping at all except the butter because I forgot to mix it in. If you like potatoes this is the best way to eat them.. Hell you actually can make bake a lot of potatoes & blend together make this into a cassarole soufle.
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4 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 29, 2012
WOW.... I can't believe I did this right.... but its really easy if you follow the instructions.. but its also better to use powder surgar as well.. When you mix the cream cheese make sure its at room temp , use a spoon to mix the vanilla extract and sugar once you get it all mix to where you see a look kind of creamy get your wisk an then continue to mix to get any lumps out & real creamy..... Now the key to this frosting is WHIPPING THE HEAVY WHIPPING CREAM... I used a stainsless steel bowl that I had in the Freezer 2 hours freezing I also froze my blender mix utensils . I poured the whipping cream into the cold bowl & begin mixing. BE PATIENT this takes about 5 - 12 minutes of mixing.. I started with it on low setting 1 then escalated to 5.. You continue to mix till it thickens so that it will be popping off the mixer .. It will look like very firm whipped cream. Yes it needs to be firm so you can fold it into the cream cheese mixture. Get your flat spatula pull the whipped cream out of the bowl start folding & steering it in the bowl. I pulled some , mixed some, pull so more into the mix till I got all the whipped cream out of the bowl. Now as you stir this will look like a smooth creamy frosting. I then put it in the fridge to chill while my cake cools down... FOLLOW THE RECIPE EXACTLY... THIS WILL TURN OUT PERFECT
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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 23, 2012
this is a great way to eat Talapia, its fast & so delicious...Since I am on a low fat diet , I cut out the mayo & used a little olive oil instead, I didn't use any basil.. After I broiled the Talapia , I added the Parmesan spread mix cooked it for 5 more minutes... took it out put it over whole wheat spaghetti noodles.. MMMMMMMMMMMMMM it was delicious...
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3 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Jan. 17, 2010
this was my first time making pepper steak.. wow this was easy.. and I made a big pot of it. It was very flavorful, I didnt use any salt , because of the use of garlic powder and the soy sauce which is loaded w/ sodium.. Also at the end of cooking you can taste it , add more soy sauce for taste.. THIS GETS TWO THUMBS UP ..
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3 users found this review helpful
Photo by Rictracee

Chuck's Favorite Mac and Cheese

Reviewed: Nov. 18, 2009
AWESOME!!! I will never go back to the traditional way of making mac-n-cheese.. I followed the instructions but made some alterations.. I did used BARILLA Multigrain- Elbows and Whole Grain Medium Shells I used 8 oz. of each because I was making a huge pan of this. So naturally I had to increase the amount of sour cream and cheese. I kept with the same amount of cottage cheese. I did alter the topping, I used bread crumbs w/ mixture of crunched up potato chips, I also put a little shredded cheese in the mix of the topping.... WHEN IT WAS DONE IT WAS GREAT.. I must say when I make it next week again for thanksgiving I will also add to the topping crunched up bacon.. I have uploaded pictures of what I made today.
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3 users found this review helpful

Brazilian White Rice

Reviewed: Aug. 11, 2012
hands down this recipe really enhances plain old white rice. I use my rice maker to make this came out perfect.
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Jul. 15, 2012
This was so easy to make, but I used low fat butter milk that extra step to sour whole milk is pointless. I used a little bit more baking powerder & soda as this is what causes the fluffy rise. I made these pancakes 2 days in row. I topped them w/ chopped banana. Ate half w/ Mexican Agave Syrup & pure dark amber maple syrup. I also did the extra step of blending the egg whites & folding them into the mixture last I don't think that does anything.. because the key to this is after mixing the pancake mix you must let it sit for 20 minutes before cooking. I made big fluffy pancakes so the current measurements are really for 2 servings for 2 people to get about 2 or 3 huge pancakes. I will never buy already made pancake mix.. Also I will add some vanilla or almond extract to the mix & little more surgar. But since I am gradually cutting surgar out of my diet I will make this w/ splendor next time. You can also deglaze some canned peaches in a sauce pan w/ some vanilla little sugar make your own peach syrup fruit topping.
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2 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Jul. 1, 2012
PERFECTO!!! I really like blue cheese dressing & a lot of the blue cheese dressing you buy out the store has a sweet taste to it (Wishbone). Which I have in the fridge as I type this review.. Since I had all these ingredients I decided to make it from scratch. I was only making a little so I eyeballed the proportions I had a small canister of crumble blue cheese I added at the end. It came out perfect.. I'm throwing the wishbone blue cheese dressing in the trash.
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Feb. 23, 2012
I made this ... it was just OK... not nearly worthy of a 5 star.. I think Pat's Creamy Chicken is much better.. This is similar but using dried italian dressing w/o the cut up celery & onions...
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2 users found this review helpful

Sweet Cottage Cheese and Bananas

Reviewed: Feb. 23, 2012
OK.... I AM NOT ... and have never been a cottage cheese eater.. I have always thought it was yucky.. But since I am on low fat diet & need high protein to help w/ my body building. I did enhance it more to be on the safe side. I added slice fresh strawberrys and walnuts to the mix.... it was great... I now can eat cottage cheese & enjoy it.
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2 users found this review helpful

Turkey and Bacon Panini with Chipotle Mayonnaise

Reviewed: Feb. 23, 2012
This was a great receipe.. my first time making a panni.. I don't have a panini press so i used my cast iron grill i put on my gas stove on low heat... I used a brick double covered in aluminum foil, got that from Rachel Ray... Since i was making this for 1 person.. myself.. so I cut the ingrediants.. Also since I am on a low fat diet I had to change some of the ingredients. I made my spread from lite mayo , spicy mustard , and mixed sundried tomatoes in with it..mmmmmmmmmmmm delicious.. I use jack cheese .. And since I had just loaf bread.. I used my whole wheat bread ... This sandwich was so good.. Much better than having a plain turkey sandwich.
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Slow Cooker Chicken and Dumplings

Reviewed: Jan. 17, 2010
I believe this recipes is good , but be careful what type of biscuit you buy.. I got Pillsbury Grand Homestyle buttermilk biscuit.. they taste very sweet so it made the dish taste like sweet dumplings. Otherwise the sauce is very good.. overall this will be good if your biscuits are not sweet.
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2 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Jun. 9, 2013
Ok this is amazing... I followed the directions as it was written... The only thing I did was increased it a little more to create more sauce because I had big slab of salmon. I did add a little honey to the sauce. after it marinated in the fridge for 3 hours I poured the Marinade in a sauce pan added a little white wine let it simmer on top of the stove. I cooked this in the oven baked at 400 for 20 minutes then turn it on High broil cooked it for an additional 10 minutes then took it out served this over rice... IT WAS SUPERB....
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Apple Oatmeal Crisp

Reviewed: Jan. 25, 2013
WOW!!! I just made this because I saw the video it looked so easy and good.. I said if it didnt' taste good so what... not that expensive .. Well since we are dieting, well trying to eat healthier.. I made this with Splender Brown Surgar Blend, I also use "I can't believe it's not butter", I did cook this for about 50 -55minutes , it was not dry it was moist & crispy crust on the outside we served it with scoops of vanilla bean frozen yogurt... So this was really a healthy desert. My sister-in-law said it was the best desert she ever had.. and she is not an apple person at all.
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1 user found this review helpful

Baked Ziti I

Reviewed: Sep. 9, 2012
This is a very good basic recipe to follow, I am sure. However I totally altered it in so many ways. I used ground turkey for which I seasoned very well in the morning w/ italian dressing mix , salt, pepper, worchester sauce, cyanne pepper, lawry's season salt, garlic powder, italian season, basil & onion powder. I did this at 9am that morning put in the fridge to marinate. I also diced up Kielbasa sausage small & added it to regular breakfast hot sausage & chorizo sausage. The Chorizo added an extra flavor to it w/o making it taste mexican. I used the oil left from that to cook down the onions , fresh minced garlic, and fresh cut parsely. I made my own sauce by added can of diced tomatoes, ketchup, & tomato paste w/ some added water to create more sauce. Like the other reviewers I mixed my pasta & sauce together then layered it w/ munster cheese, parmesan, feta, & mozzarella. I wanted my baked Ziti meaty as well as cheesy. I topped the baked ziti w/ extra sharp cheddar , mozzarella, & parmesan romano cheese which baked a nice crust on it. OMG it was so good, & it didn't feel heavy or too rich I think because I used ground turkey. You must definently cover the Ziti w/ foil while cooking in the oven so it will not dry. I did a lot of prep work because of what I added but it was so worth it.. I will do this again. it was so much food I ended up with two pans, glad I made enough sauce everything came out perfect. This was my 1st time making Baked Ziti
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