Arasmas Recipe Reviews (Pg. 1) - Allrecipes.com (11113195)

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Thai Pork with Peanut Sauce

Reviewed: Apr. 9, 2010
Very, very good. The peanut-butter-coconut milk sauce was less sweet than I expected, the raw green onions, bell pepper and cilantro were a great addition and gave the dish a nice, fresh flavor. The peanuts added a nice texture. All of the components were excellent, but when I was eating this, I felt as though it was missing something. I heated up some leftovers the next day and topped with a few drops of Chile sauce. THIS is what these pork chops needed for me. The extra heat brings out the sweetness of the sauce and adds another level of flavor. The cayenne in the chops wasn't quite enough for us. A little added spice took this from a strong 4* dish to a 5* in my house. It's very tasty as is, but, the the addition of the Siracha took it over the top!
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6 users found this review helpful

Glazed Meatloaf II

Reviewed: Apr. 27, 2011
The only change I made in making this delicious meatloaf was substituting bread crumbs for bread. I like meatloaf, but I have only ever had my mom's, which is simple but perfect. This is the first I have ever tried to make myself. I loved the flavors. The glaze is awesome. We typically just squirt ketchup on top, this is better. My only complaint was that this meatloaf was TOO moist. It was probably an error on my part. I used one cup of bread crumbs - maybe it needs more. But the taste of this is great, and when I try again here's what I'll do: Make two smaller meatloafs (I like the crust on the outside), increase the bread crumbs, decrease the amount of glaze in the meatloaf, and bake it sitting on top of bread slices as suggested by other reviews, to soak up the excess grease. I have a feeling that after a little practice, I'll be coming back to give this 5 stars.
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5 users found this review helpful

Orange Pecan French Toast

Reviewed: Feb. 6, 2010
I've made this French Toast a half-dozen times now and it's always a winner. I make a few adjustments for our tastes, but, keep the recipe almost the same. I always refrigerate over-night, and love how easy this is to prepare the night before and pop in the oven for any occasion. I increase the orange zest to about 1 1/2tsp, add lots more pecans, and cut my bread closer to an inch thick. Bake for closer to 40-45 minutes to get the center a little firmer. So easy, so good. And always impresses.
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5 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Sep. 21, 2010
Awesome. So, so good. I grew up in Southeast Michigan and am now living in Tennessee. Around here, when a place advertises "Coney-dogs", they are usually selling chili dogs, and I've missed my hometown favorites. This sauce took me home. We ate coney dogs for a week and I can't wait to make another batch. The only thing I did different was use a stick blender to smooth out the sauce. Thank you so much for posting this recipe.
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3 users found this review helpful

Szechwan Shrimp

Reviewed: Jul. 29, 2012
These shrimp are very good. I'm kind of a wimp with spicy foods so I was worried this recipe would be too hot, but I thought the amount of heat was perfect and well balanced with the honey. Served over brown rice for a nice, healthy meal. I followed the recipe exactly and thought this dish packed a lot of flavor into a small amount of calories. The only change I think I will make for next time is substituting fresh ginger for the ground. I hardly noticed the taste of the ginger in this, and think the fresh ginger would add another layer of flavor.
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2 users found this review helpful

Hawaiian Chicken I

Reviewed: Apr. 16, 2011
I loved all of the pieces of this individually. The teriyaki marinated chicken on the grill the great. The grilled pineapple was delicious and the sauce was really good. But, when I put all of the pieces together, this was just too sweet for me. I typically love sweet sauces or pineapple with meats. But, the combination of the sweet sauce AND pineapple was too much for us. Not bad, it didn't go to waste. But not a favorite for us.
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2 users found this review helpful

Vidalia Onion Pie

Reviewed: May 17, 2010
Having moved south a few years ago, one thing I've fallen in love with is Vidalia Onions. They're readily available and cheap in the spring, and I'm always looking for new ways to work them into foods. Everyone turned their noses up when I said "onion pie". But, this disappeared fast. Very different, but very good. After the first bit, I wasn't sure, but the more you eat, the more you love it. I cut the recipe in half and used a frozen pie crust (didn't cook it first, and the crust came out perfectly). Next time, the only change I'd make would be more hot sauce. I love the touch of heat in this pie.
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2 users found this review helpful
Photo by Arasmas

Chinese Chicken Fried Rice II

Reviewed: Feb. 7, 2010
Very good, very easy. I used day old rice and excluded the chicken from the recipe, as I was serving the rice as a side dish to chicken. Followed the direction exactly. Excellent fried rice. As good as any take-out I've eaten. This is a asian-food-night staple! Served with baked teriyaki chicken on top, and mixed in soy-glazed mushrooms instead of the typical peas/carrots. A great meal!
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2 users found this review helpful

Pork Chops in Beer

Reviewed: Feb. 5, 2010
These pork chops are really tasty and very easy to prepare. I make these all the time. I follow the recipe as written, accept for seasoning the pork chops with a little salt, pepper, garlic and cayenne pepper. I have had some trouble with the beer-sauce erupting and splattering all over the oven, so I usually cover with foil until the last 15 minutes of cooking.
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Cashew Crusted Chicken

Reviewed: Feb. 5, 2010
I've made this twice now. It tastes great and is so simple to make. The apricot preserves took a long time to melt down completely and smooth out. I got impatient and dipped the chicken into the not-quite-smooth preserves. It still stuck to the chicken, and the cashews (which I crushed up a bit), stuck well to the preserves. Tin foil in a baking dish made for easy clean-up. I seasoned the chicken with a little salt, pepper and curry powder before dipping in the sauce.
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2 users found this review helpful

Honey Ginger Carrots

Reviewed: Feb. 5, 2010
These are tasty. I double or triple the amount of ginger for extra spiciness. Used baby carrots, but they were still hard after 5 minutes of boiling. I had to boil for closer to 8 minutes, and then allowed them to cook with the butter and honey for another 3-4 minutes. The extra cooking time leaves them just soft enough, but still slightly crunchy. I served these with Hawaiian Chicken and Teriyaki rice. They lend themselves well to Asian meals.
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2 users found this review helpful

Baked Sweet Potatoes

Reviewed: Jan. 6, 2015
I made this recipe as written but adjusted the servings for 2 and used 2 medium-size sweet potatoes. Overall, these were good but not great. 60 minutes of cooking left them a bit too soft and there was more oil than necessary. The flavor was good. I will make these again and add rosemary, as other reviewers have suggested. Also, reduce the oil and cooking time. I think with a few small changes these could be excellent.
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1 user found this review helpful

Oreo™ Cookie Bark

Reviewed: Jun. 28, 2013
I made this at Christmas time but forgot to review the recipe. AWESOME! This is so simple and so delicious. I made a batch, broke it into chunks (impossible to cut it. I just smashed it with a knife) and added the pieces into my cookie boxes. Everyone raved over this and it was embarrassingly easy to make.
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1 user found this review helpful
Photo by Arasmas

Garlic Mashed Red Potatoes

Reviewed: Apr. 27, 2011
I love these potatoes for so many reasons, I make them all the time. First - no peeling (yay!) And, they are really great plain. No need for extra butter or gravy (or calories). The garlic, as stated, adds a not-too-mild garlic flavor, but I occasionally add more, as I love garlic and don't mind if it's a little overpowering. The parmesan cheese melts in and makes these nice and creamy. I usually add some pepper to my potatoes, but that's just my personal taste. The recipe, as written, is pretty perfect. As I do with most mashed potato recipes, I drain the potatoes and then return them to the hot pan and mash them in there. Helps to evaporate some of the excess water and keeps the potatoes warm.
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Pumpkin Cream Cheese Muffins

Reviewed: Nov. 7, 2010
These were really good. I thought the muffin was dense and moist and pumpkin-y. I liked the cream cheese, but I had trouble keeping the mixture from running off to the edges, and it made my cupcakes stick to the wrappers. The streusel topping was yummy.
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Photo by Arasmas

Baked Teriyaki Chicken

Reviewed: Feb. 26, 2010
Yummy. Very, very salty - but we all went back for seconds anyway. While I'll use a lower-sodium soy next time I make this, the high salt content didn't seem to deter anyone from eating every bite of this. I doubled the sauce and reduced the sugar a bit, using 2/3 of a cup instead of a full cup. 1/3cup brown sugar, 1/3 cup white sugar. Used 8 chicken thighs, that I de-boned and removed the skin from before cooking. I covered my chicken with foil for 30 minutes while cooking, then baked uncovered for another 15 minutes. Served on top of Fried Rice and Soy-glazed mushrooms. Delicious, take-out quality meal.
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Photo by Arasmas

Mushrooms with a Soy Sauce Glaze

Reviewed: Feb. 26, 2010
These were very good mushrooms. I followed the recipe and served them mixed into fried rice in place of the normal peas and carrots. Very tasty, very simple.
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Photo by Arasmas

Cheddar Baked Chicken

Reviewed: Feb. 7, 2010
Very good chicken. I followed the recipe almost exactly the first time making this and it was simple and tasty. The flavors are really neutral and can be paired with just about anything. Perfect for a quick, weeknight dinner. I will make this again and make a few minor changes. I didn't need nearly all of the cereal/bread crumbs/cheese mixture to coat the chicken, so I will cut back those ingredients next time to avoid the waste. Also, I will decrease the butter - it's not too much in the original recipe, and is delicious and very moist, but I'd like to cut out some of the excess calories next time.
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Baked Ziti III

Reviewed: Feb. 6, 2010
Yummy. I've made this a number of times and the only change I make is seasoning the ground beef with a bit of salt, pepper, garlic and Italian seasoning before adding the spaghetti sauce. The last time I made this I cut the recipe in half and baked in a 8"x8" glass dish and used shredded mozzarella instead of sliced, because it's what we had. Worked perfectly. An easy dinner that I describe as a "lazy lasagna". This recipe makes a lot of food but the leftovers never seem to go to waste.
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Banana Pudding IV

Reviewed: Feb. 5, 2010
I have made this pudding so many times. It's better than my mom's! I make a couple of changes based on personal preference, but the recipe as written is fabulous! The only changes I make are adding 2 additional bananas, using almost a whole box of wafers, and reducing the condensed milk a bit. My mom always layered her pudding in a deep, glass bowl, so I do the same with this. I have made this with vanilla pudding, banana pudding, and a combination of the two. I enjoyed the combination the most. Some may not like the taste of the artificial banana pudding and it may not be traditional, but I think it's yummy with the added banana flavor.
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