Rock_lobster Recipe Reviews (Pg. 10) - Allrecipes.com (11170677)

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Chicken and Broccoli Pasta

Reviewed: Jul. 3, 2012
Chicken & Broccoli Pasta Haiku: "Simple garden taste. But really needs some more 'oomph.' Used review's ideas." I figured if I was outside plucking basil leaves for this recipe, I'd go ahead and grab fresh oregano, along w/ a chubby tomato from my garden, instead of using dried oregano (a pinch? c'mon!) or canned tomatos. I was fairly happy w/ the end result on my plate, but the extra parmesan, and a shake of crushed red pepper helped. I'd browned my chicken in EVOO w/ more garlic and onion than the recipe called for, and I can see why some of the reviews called this "bland", which isn't necessarily a bad thing - it's an easy and pretty alternative to just noodles and jarred sauce, but IMHO, it just needs more seasoning.
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Spaghetti Italian

Reviewed: Jul. 3, 2012
Spaghetti Italian Haiku: "Better than a 'jar', but didn't make quite enough. Needs some more sausage." The only changes that I made was using fresh garlic, basil and oregano, rather than dried, and I halved the recipe for 3 of us, serving the sauce over our spaghetti, rather than mixing all together, and there wasn't quite enough. Definitely smelled wonderful, but if I made it again, I'd increase the sausage, and if I let it simmer longer (to thicken), I'd consider a splash of red wine and possibly some sugar to cut the tomato acidity.
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Colorful Kielbasa

Reviewed: Jun. 20, 2012
Colorful Kielbasa Haiku: "Well, I changed some stuff. Based on what I had on hand. But dang, it was good!" I only had cream of broccoli soup, so I used that, and swapped canned mushrooms (slimy - not for us!) for 1/2 c. chopped broccoli. Just like one of the review's mentioned, I too rarely have luck w/ rice that cooks in the same skillet as other things (either crunchy, or smooshy) - so I followed his or her method, cooking the rice separately, mixing everything together (oh I also browned the kielbasa w/ chopped onion and garlic) in a pyrex dish and baking it for a bit til the cheese melted. (This way also allowed me to prep everything ahead of time, and simply jam it in the oven closer to dinner.) OK, so as I re-read my review, I feel bad b/c that was quite a bit of alteration, but OMG, it was SO good! Nothing elegant to look at, and far from gourmet, but we loved it!
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3 users found this review helpful
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Old-Fashioned Pancakes

Reviewed: Jun. 20, 2012
Old-Fashioned Pancakes' Haiku: "Batter way too thick. Had to add a bunch more milk. But the taste was good." So maybe it's all the baking powder, but my batter was crazy thick, so I had to add splashes of milk b/t batches. 1st batch of pancakes was ridiculously chubby, like a biscuit, making me skeptical as to whether they were cooked thru all the way, but they tasted good, not chemical-ey or too salty. As I increased the milk, they thinned out to pour more easily, and cooked up nicely. Final batch was the best b/c I also threw in a handful of mini chocolate chips and a bit of vanilla extract. I'll make these again, definitely over using a box mix, but I'll either reduce the baking powder, or increase the milk, and see how that works out.
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17 users found this review helpful
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Baked Garlic Parmesan Chicken

Reviewed: Jun. 20, 2012
Baked Garlic Parmesan Chicken Haiku: "So easy to make. And the taste was excellent. But too many crumbs." I hated having to toss so much extra of the crumb mixture, but there was just alot leftover, even after following the recipe saying to top the chicken w/ what remained. But otherwise, the resulting chicken was moist and wonderfully seasoned, although it just occured to me that I used Italian Seasoned breadcrumbs, as that's all I had available. Oh and to avoid mushy chicken, I baked it on a greased rack over a pan to catch anything, flipping half-way thru. Got that tip from another baked chicken from AR.
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Zippy Slow-Cooked Chili

Reviewed: Jun. 13, 2012
Zippy slow-cooked Chili Haiku: "Glad that I tried this. But doubt that I'll make again. Unusual taste." OK well first chuckle-worthy thing to note is that a beefy chili calls for a can of chili, and a vegetarian can of chili at that. Irregardless, I followed the recipe, w/ the exception of using a 15 oz. can of tomato instead of 28 oz., which I am thrilled that I did, b/c this was WAY too tomato-ey for me. That's really about all that I could taste. The addition of fresh parsley, yet dried for the other herbs perplexed me, but again, I followed the recipe. This chili just didn't sit right w/ my family's tastebuds, and if I were to make it again (unlikely), there'd be so many changes, it would be an entirely new chili recipe.
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Chicken Marinade

Reviewed: Jun. 13, 2012
Chicken Marinade Haiku; "This was pretty good! I added ginger powder, for that 'Asian flair.'" I followed the recipe as written, only adding a 1/4 tsp. ginger powder, and broiling instead of grilling (ran out of gas in the grill - doh!) It was a tender, tasty chicken, but just shy of being as amazing as AR's "Pretty Chicken Marinade." Happy to try something new though!
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Yellow Squash Patties

Reviewed: Jun. 13, 2012
Yellow Squash Patties' Haiku: "Man, these were so good! Used some squash from my garden, and other stuff too." While picking some squash to make this recipe, I plucked a handful of parsley, and a chubby jalapeno too, to add some color and zip to these patties. Swapped cheddar for parmesan, and couldn't have been more delighted w/ the results! I didn't really shred my onion (more like minced), but I did let the onion and squash drain for longer than 30 min., pressing the excess liquid w/ a clean dish towel. Very tasty and great way to use up exploding garden boom!
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3 users found this review helpful
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Juicy Chicken

Reviewed: Jun. 6, 2012
Juicy Chicken Haiku: "Wow, this WAS juicy. I changed the method a tad, but used same items." Read some reviews, and ended up marinating breasts that I'd cut into strips for several hrs. (Though it could've benefited from longer.) Baked directly on a foil-lined pan at 450 for 10 min., flipped, poured on more reserved sauce, then finished off for another 15 min. til browned and cooked thru. I was hoping to avoid the sauce-sliding-off (which truthfully, it did, since it was a very liquid-ey marinade) that many other reviewers commented on, but ultimately, the chicken, while on the tamer spectrum of flavor, was very juicy. I think the same sauce would be equally as good on salmon or pork chops, and I'll definitely make this again.
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Spicy Black Bean Burgers

Reviewed: Jun. 6, 2012
Spicy Black Bean Burger Haiku: "Yum, BB patties. Expected more of a kick, but still they were good." W/ the Sriracha, chili powder & jalapeno, I anticipated fire-breath w/ these, but they were surprisingly tame (well, OK, I wouldn't have given one to my pre-schooler), but I like things scorching. I used finely-crushed Saltine crackers (out of bread crumbs), and frozen corn (a handful of what was left in a bag to avoid opening a can.) I skipped the "coat-in-flour" step and formed, wrapped, and froze mine instead, b/c everytime I make chick pea or BB patties, I find that freezing them holds them together much better, and they go directly from freezer to skillet w/ no problems. I did mine in EVOO and ate alongside a basic salad, rather than burger-style. Nummy!
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Mexican Casserole

Reviewed: Jun. 6, 2012
Mexican Casserole Haiku: "Messy meal to eat. Needs a flavor boost as well. Not bad, just not great." My husband thought this was good, me, not so much. The smooshy tortilla layers in there seemed unnecessary (make broken tortilla chips baked on top would've been better?), the color was unappealing (ranch-style bean liquid + cream mushroom soup = ew), and the flavor was pretty lacking, even though I added 2 TB of "Taco Seasoning I." Not sure I'd make this again w/o some major tweaks, but it was fun to try!
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Polynesian Sausage Supper

Reviewed: May 22, 2012
Polynesian Sausage Supper Haiku: "Add a couple things, and this supper is the wow! As-is, it's still good!" Really a tasty dish - I'd never think that smoked sausage would work so well in a stir-fry-esque meal like this, but it does! I added 1 tsp. of minced fresh ginger, and 1 TB of soy sauce to the pineapple juice and cornstarch, and I think that really brought a special zip to this meal. The sauce, when thickened, was glossy and goopy, but oh-so-good over rice, and w/ a squirt of Sriaracha sauce, this was happily gobbled up.
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Salata

Reviewed: May 15, 2012
Salata Haiku: "Well, the salad's good. But the dressing, not so much. Lemon-pucker-mouth!" Made this recipe as directed, reducing the servings to 3 for lunch for me and 1 other person, and we didn't use all the dressing (per the submitter's note about there being extra to store in the fridge), but simply drizzled it on, and yet it was still an oily-lemony overkill. I was hoping the bite of feta would help, but frankly, I would've been happier w/ the ingredients listed for the salad "guts" and gone w/ a bottle of store-bought dressing instead.
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Asian Roll Lettuce Wrap

Reviewed: May 15, 2012
Asian Roll Lettuce Wrap Haiku: "Bright and fun to eat. (Time consuming to prepare) But it's well worth it!" This meal made dinnertime so much fun, w/ all the colors, crunch, textures, and tastes - my daughter, well, not so thrilled about it, but she happily ate the meatballs, rice, and some of the carrots. On the other hand, I couldn't have been more delighted w/ this meal, although I feel like the suggested prep time's a bit off, as all the work that goes into this recipe, while totally worth the end result, would probably have made more sense for me to make for company, and not just a weekday w/ my small family. Loved it!
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Spicy Grilled Chicken

Reviewed: May 15, 2012
Spicy Grilled Chicken Haiku: "Not spicy enough. But the lime was a nice touch. Marinate longer?" The flavor was a bit subtle on this one, perhaps it needed longer marinating than the suggested 1 hour. I didn't really find these to be all that spicy, but the chicken itself was moist, and the citrus had a nice zing, but overall, I wasn't too terribly impressed.
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Pan-Fried Falafel

Reviewed: May 10, 2012
Pan-fried Falafel Haiku: "Followed recipe, but didn't use all that oil. Taste was super-great!" I've found that when making falafel or black bean patties, that it's much easier to patty 'em up in plastic wrap and freeze them for as long as needed until ready to prepare. They hold together much better, and go easily from freezer to skillet. Oh, and while I used all the ingredients and followed the directions, I didn't use all that oil, as it didn't seem necessary; they browned up nice and crispy just fine w/ just a light coating of EVOO in the pan. Ate mine w/ Sriaracha; TASTY!
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12 users found this review helpful
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Chicken Chimi in the Oven

Reviewed: May 10, 2012
Chicken Chimi in the Oven Haiku: "Husband said of these: 'They're restaurant quality.' Well, said between bites." So I halved the recipe and ended up w/ 8, that I made in 8" tortillas; bit more difficult to fill and roll, since they were smaller, but wow, really fantastic! I followed the recipe exactly (used lime & cilanto-flavored refried beans though), and couldn't have been more impressed, although these suckers are SCORCHING right out of the oven. And I wasn't exaggerating - my hubs did in fact, say they tasted like something from a Mexican restaurant.
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Creole Pork Chops

Reviewed: Apr. 30, 2012
Creole Pork Chops' Haiku: "So disappointed. Smell was indescribable. But taste was lacking." Only change that I made to the recipe was to add 1 TB of cajun seasoning to the flour b4 browning the chops, otherwise, I followed as instructed, and my mouth was salivating in divine anticipation of biting into these. But e-gads! This tasted like a whole lot of nothing; bland and yawn-inducing, so I added a hefty squirt of Sriracha sauce, but even that didn't make my tastebuds jig.
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6 users found this review helpful
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Greek Salad I

Reviewed: Apr. 30, 2012
Greek Salad I Haiku: "Bright & colorful. The dressing was amazing! (Changed it just a bit.)" Scaled it back to 2 servings, but used all the same ratio and type of ingredients (beautiful salad!) I followed another review's suggestion about adding red wine vinegar and a bit of sugar to the dressing and that brought the SHAZAM to this salad. I will definitely make this again.
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5 users found this review helpful
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Blackened Tilapia with Secret Hobo Spices

Reviewed: Apr. 30, 2012
Blackened Tilapia with Secret Hobo Spices' Haiku: "Smoky, spicy, yum! I love this recipe's name. Where's that hobo chef?" Couldn't help but chuckle at the recipe's name, and description, so just had to make this. The blackened seasoning raised my el-cheapo wimpy generic frozen tilapia filets to a whole new level. Only thing I couldn't bring myself to do was buy a loaf of white bread (we like honey wheat in deez parts) to try that out, and I guess I'm glad that I didn't b/c, well, there were no pan juices to speak of. Very dry, mega-smokey, and oil a-poppin', but wow, the fish was so awesome!! Thanks sleepy hobo!
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