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

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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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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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2 users found this review helpful

Cranberry Meatballs

Reviewed: Feb. 12, 2010
I have made these meatballs at least a dozen times. Everyone loves them. I follow the recipe as stated, except I dump all of the sauce ingredients into my crockpot, toss in the meatballs and leave them on low or warm for a couple of hours, stirring occasionally. Makes them easy to transport. These have become my stand-by dish for holidays and potlucks. They're so easy to make there are never any leftovers.
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Honey-Garlic Glazed Meatballs

Reviewed: Feb. 4, 2010
I have made these meatballs a couple of times now, and everyone loves them. The recipe as written is fantastic, but I do make a couple of changes to suit our tastes. I double the sauce and serve over rice. Reduce the amount of salt, or use a low-sodium soy sauce, a touch to salty for my taste. Add some garlic powder, chili powder and/or a bit of ginger to the meatballs to give them a little extra flavor. Also, I add a few extra garlic cloves to the sauce, and one to the meatballs as well - but I am a pretty serious garlic lover. --- Made this again, but had a guest who wasn't a big fan of garlic in much of anything. I cut the garlic in half, and added in a bunch of chili powder to balance the sweet flavor. A different and tasty twist.
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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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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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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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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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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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Braised Balsamic Chicken

Reviewed: Feb. 7, 2010
I have made this recipe exactly as written a few times. I really like this chicken. The balsamic flavor is strong, but I don't find it over powering, and the tomatoes add the right amount of sweetness to cut through the vinegar. Very easy to make. I usually pair this chicken with green beans and bread.
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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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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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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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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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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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The Best Meatballs You'll Ever Have

Reviewed: Feb. 7, 2010
This recipe as written makes very good meatballs. Lots of flavor and a little bit spicy. Fantastic for a meatball sub or an appetizer with a little marinara sauce. However, as much as I enjoy the meatballs on their own, they're a bit too spicy and overwhelming for my personal taste when making spaghetti. For spaghetti meatballs, I use this recipe but make a few changes. I half the mustard, omit the pepper flakes and replace the Cajun seasoning with Italian (or use Italian breadcrumbs). I also typically bake my meatballs because I find it easier and less messy - 350 for about 30 minutes. Often, I substitute bread crumbs (1 cup) for the croutons simply for a lack of croutons. As written, these meatballs are great, and my changes probably make them a little more mundane - but I like my spaghetti and meatballs a tad under-whelming.
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Photo by Arasmas

Spicy Honey Mustard Pork Roast

Reviewed: Feb. 7, 2010
I followed the recipe as written the first time making this roast and the results were good. I did have a problem with the honey-sauce burning and sticking to the bottom of my pan. I also found the roast to be a little too peppery without enough of the honey and mustard flavors coming through. But, the meat was juicy and the flavors were good. Upon making this again tonight I used a much smaller boneless roast and halved the recipe - except I increased the amounts of honey and Dijon a bit. I also added a mixture of water and Jack Daniel's honey whiskey to the bottom of the pan to prevent burning. The results were quite tasty and the clean-up was much easier. Served with the Garlic Mashed Red Potatoes recipe and peas.
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Kung Pao Chicken

Reviewed: Feb. 7, 2010
This is really good. I try to rate a recipe after making it as written, but I couldn't find hot chili paste. I substituted a hot chili garlic sauce - but I think I used too much. Aside from the extra POW in my Kung Pao Chicken, as written, this recipe is yummy. The chicken is perfectly cooked and the flavors are great. I will definitely make this again with a few small changes: I served this over white rice, so next time I will double the sauce. The amount in the recipe is just enough to coat the chicken without any extra to cover rice. I like the extra garlic flavor from the hot chili garlic sauce, but will use less than 2oz., as it was very spicy. Overall, this recipe is a winner and fairly easy to prepare.
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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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