Rock_lobster Recipe Reviews (Pg. 4) - Allrecipes.com (11170677)

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New England Dinner

Reviewed: Feb. 14, 2015
New England Dinner Haiku: "Browned kielbasa first, and used bag of coleslaw mix, made this so easy!" We like crispy kielbasa so I browned mine first in a pan w/ a handful of chopped onions and a minced garlic clove. Dumped that in the 9X13 w/ probably wayyy less than the called-for 6 chopped potatoes (cabbage is usually a nice starch stand-in for us, so I used 2 small potatoes) and put it in the fridge in the morning ready to go for when dinnertime approached. Removed from fridge, poured on 3/4 c. chicken broth, and everything was tender and perfect, covered 20 min., uncovered 15.) No, it's not an elegant meal, and frankly is very drab looking, but it's just simple, warm and comforting.
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Baked Kale Chips

Reviewed: Feb. 14, 2015
Baked Kale Chips Haiku: "These were too salty, mine were done in 8 minutes. Leftovers were blegh." I like salt, I really really like salt, but these were crazy salty. I did as mentioned by the recipe submitter's review and used Pam to cut calories, and as others mentioned, aimed for using only the curliest of the curly pieces. I was neurotically checking on them even after 5 min., poking and stirring, and finding them crispy and done in just under 8 min. The crunchier of the pieces just crumbled into papery shards that flew everywhere when you took a bite, so clean-up around the table was laborious. The high salty factor had us lunging for our drinks, and what were leftover later on took on an unusual, displeasing texture. I thought they were good enough to make again as I love all things leafy and green, but I'll 1. use less salt, 2. bake less time, 3. leave them in larger pieces rather than cut into bite-size.
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Sauteed Cauliflower Delight

Reviewed: Feb. 14, 2015
Sauteed Cauliflower Delight Haiku: "This WAS delightful! Wasn't expecting that much, but we loved this dish!" Easy, unique, interesting and tasty side dish. I followed the recipe exactly but left the pan on medium uncovered, rather than bumping to high, for longer than the extra 1-2 min., to ensure nice brown spots and nothing dried out, but to also allow me to finish preparing the rest of dinner. Something about the plumpy raisins and squishy tomato bites really worked w/ this, and a squirt of fresh lemon juice put this over the top. Yum delight indeed.
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Easy Garlic Kale

Reviewed: Feb. 9, 2015
Easy Garlic Kale Haiku: "Love my leafy greens, my husband called this 'kale fail.' Didn't get tender." I like my veggies on the al dente side so I was OK w/ this recipe and made it as directed; however, my husband was disappointed that the kale wasn't more tender. I sauteed it for just over 7 min., and yes it definitely had more bite than squish, so if I made this recipe again, I'd aim for a bit longer. I also think I'd have preferred browning the garlic smashed, not minced, removing it to chop and then returning it to the cooked kale before serving b/c the garlic taste didn't shine as much as I would've like, especially since "garlic" is in the recipe's title.
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Turkey and Pork Chili

Reviewed: Feb. 9, 2015
Turkey & Pork Chili Haiku: "Just finished this meal, had to review right away. No less than 5 stars!" I made this chili w/ only 1 lb. ground turkey (just dropped the 28 oz. can tomatoes -- on that note, why did that other review say "nice bean-less chili alternative" when Chili Magic has beans in it?) I kept all the seasoning/spices and directions the same, and I know that Chili Magic really DOES make chili magical, but I like to think that Nenadd's recipe also had a bit of magic of its own, b/c our bowls disappeared! I ate mine w/ cilantro, cheese, fritos, and Sriracha, but even a "virginal" bite was straight-up YUM. Next time I'll be making it w/ all the ingredients as originally written and if there are leftovers, cool, I'll either gobble them up, or freeze em.
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Dijon Chicken

Reviewed: Feb. 9, 2015
Dijon Chicken Haiku: "Um WOW this was goooood. Added parmesan to crumbs, used no bone, no skin." I saturated the chicken (boneless skinless breast halves) in the dijon/garlic/wine mixture, pressed it in the crumbs (WAY too much bread crumbs called for in the recipe) mixed w/ 1 TB parmesan, and returned the chicken to the cast-iron skillet where I let both sides brown quickly (2 min. tops) then transferred skillet to oven for 20 min. to finish baking. Moist and flavorful, but in making again, I would use way less bread crumbs, continue to add the parmesan, and definitely do bone-in, skin-on breast b/c I'm sure it'd be even more flavorful.
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Mom's Spiced Zucchini Bread

Reviewed: Feb. 8, 2015
Mom's Spiced Zucchini Bread Haiku: "This was a nice bread! Spice was a bit overkill. Still I'm glad I made." I know the additional spices are really what set this apart from countless other zucchini bread recipes, but the cloves were just too much in my opinion. I made the bread as directed, not using the optional walnuts nor raisins, but instead tossing in about 1/2 c. mini chocolate chips. Unfortunately 50 min. was too long for my 2 loaves; maybe my oven was feeling more hot than usual or maybe I should've started checking the bread sooner, but my loaves turned out really dry and I've had to slather them in butter to make up for it. If I make this recipe again, I'll drop the cloves entirely and either bake for a shorter time, or make them into muffins instead as many people suggested in their reviews.
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Tangy Pork Chops

Reviewed: Feb. 8, 2015
Tangy Pork Chops Haiku: "Marinate all day, let that flavor seep on in, then I had to bake." Too cold to grill and I couldn't subject my gorgeous, thick Costco pork chops to the George Foreman, so I 1. marinated them in the above ingredients for 8 hrs., 2. quick browned them 3 min./side in cast iron skillet, 3. moved skillet to 350 deg. oven for 20 min. til temp reached 145, and 4. removed and let them rest for 10 more min. b4 serving. O Mmmmmm G, these were really good pork chops; can't wait for spring and to be outside on the patio grilling them!
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Italian Nutthouse Broiled Tomatoes

Reviewed: Feb. 8, 2015
Italian Nutthouse Broiled Tomatoes Haiku: "So here is the deal - this was SO easy to make, yet taste was awesome!" I had to use dried oregano and shakey-can Parmesan (I know, blasphemous!), but I plan on making this easy and delicious recipe again and will make sure to have the good stuff on hand. But even w/ the short-cuts, we couldn't believe how quick and wonderful this was - tasted like healthy juicy chunks of pizza!
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Stir-Fried Mushrooms with Baby Corn

Reviewed: Feb. 8, 2015
Stir-Fried Mushrooms with Baby Corn Haiku: "This blew us away! And I had to use canned corn. Wish I could find fresh!" I have every intention of making this again (possible w/ the addition of chicken, tofu or shrimp to make it more of an entree) as it was easy and delicious, and I'll be sure to track down fresh baby corn, or at the very least use a more interesting mushroom than the baby bellas that I got on sale. The only other change was sprinkling w/ crushed red pepper flakes. We were very surprised at how wonderful this turned out to be!
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Meat-Lover's Cupcakes

Reviewed: Feb. 8, 2015
Meat Lover's Cupcakes Haiku: "Way too sweet topping, 'cupcakes' sit in lots of grease, but still cute to eat." I reduced the ingredients for 1 lb. of ground beef and got 9 "cupcakes" - followed the recipe entirely other than forgetting the last sprinkle of cheddar cheese at the end. The directions and timing were spot-on (also very easy in that there were no veggies to saute beforehand), and the meatloaf itself was very good in texture and taste, but the sauce on top was too sweet for me, too "wierd" for my daughter, and just unnecessary for my husband who would rather drag his meatloaf through a condiment of his choosing. I also am not a fan of meatloaves that bake in constricted spaces like loaf or muffin pans so that they're just sitting in pools of grease, so if I make these again, I'll free-form it as a loaf in a 9X13 dish, and tool around w/ the sauce ingredients, if not drop the sauce entirely.
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Sweet and Sour Ground Pork Stir-Fry

Reviewed: Feb. 8, 2015
Sweet & Sour Ground Pork Stir Fry Haiku: "Too tangy for me, but husband and daughter liked. Just wasn't for me." Something about this stir-fry using ground pork, rather than cut-up pieces of pork loin or chop, made it feel too casserole-ey, like I needed a spoon to eat it, and no way could I have gotten ground pork crumblies and veggies and rice onto chopsticks. The overall taste and texture just didn't do it for me.
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Christina's Slow Cooker Chili

Reviewed: Feb. 6, 2015
Christina's Slow Cooker Chili Haiku: "Husband and daughter ... well, they loved this chili lots. I was not on board." After just 2 hrs. on high, this chili was scorching around the edges b/c there really weren't any liquid-ey ingredients. I cut it back to low, trying to stay faithful to the directions, but a couple hrs. later, had to add some chicken broth to prevent it from turning into a clumpy, burnt mess. Maybe the "burnt" gave it some unusual flavor that my family loved, but I just didn't enjoy very much. Not thrilled w/ the onion and bell peppers going in raw rather than them being browned w/ the ground beef, but that did ultimately make this a very easy chili to prepare. Oh and lastly, the only thing that I did differently was use black beans instead of kidney, and a small can of chile peppers instead of jalapenos.
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Chewy Oatmeal Cookies I

Reviewed: Feb. 6, 2015
Chewy Oatmeal Cookies I Haiku: "I've made these a ton. Over time, I've changed some things, but they're always good!" The first time that I made these, I followed the recipe, other than dropping the walnuts, and found it to be a nice, cakey, not overly sweet, just right cookie. I make them fairly frequently and oftentimes replace the eggs w/ 2 TB flax meal mixed w/ 1/4 c. water, adding wheat germ, and/or reducing the sugars. I've never been disappointed w/ the original, or occasionally-adjusted recipe!
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Roasted Cabbage

Reviewed: Feb. 5, 2015
Roasted Cabbage Haiku: "A great recipe, but execution needs work. Should've been covered." Peering at the more recent reviews, I see folks mentioning that they covered their cabbage partially, which I guess I should've done b/c the texture of ours was mooshy in parts, and burnt in others. Absolutely adored the idea behind it and plan on doing it again, as we eat cabbage frequently and are always delighted to try new methods of preparing it.
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Easy A La King Biscuit Casserole

Reviewed: Feb. 5, 2015
Easy A La King Biscuit Casserole Haiku: "This was pretty bland. The worst was raw biscuit dough. Whole dish was a dud." The best part of this recipe was that it didn't call for a can of cream of this-or-that, but the end result was still really tame and could've greatly benefited from some herbs and/or seasoning. Also, in 30 min. we had biscuits that were more than golden on the top (veering into overdone territory), but totally raw half-way down, so when serving it, we had to tug and flick away the uncooked biscuits which was very disappointing to the whole family.
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NO YOLKS® Skillet Salsa Chicken with Noodles

Reviewed: Feb. 5, 2015
No Yolks Skillet Salsa Chicken Haiku: "Followed recipe, cept cubed chicken breast, not ground. Thought it was quite good!" Made this as directed only using 2 chicken breast halves instead of the 1/2 lb. of ground. Served on top of the noodles w/ cheddar cheese, green onions and cilantro, and it was really tasty, but we all agreed that we would've preferred the chicken/bean/corn "guts" either wrapped in a tortilla or spooned over rice. We just didn't think that No Yolks jived w/ the Southwestern flavors of this dish.
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Large Salmon Patties

Reviewed: Feb. 2, 2015
Large Salmon Patties' Haiku: "Always refridge first. Makes patties hold together. Taste was quite delish." I halved the recipe for one can of salmon and followed everything else in the recipe other than forming the patties in the morning and wrapped each tightly in Saran in the fridge so they'd keep their shape better. My only minor complaint was that a total of 12-16 min. in the skillet followed by 20 min. in the oven resulted in a rather dry patty that we had to liberally lube up in various squirts of condiments, and drag them thru our favorite salmon patty side dish of nuclear orange mac n' cheese. They were still tasty, and the "Largeness", at least for the five that I made, was more of a chubbiness rather than circumference, as I wanted to be able to fit all five in the skillet together.
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Jambalasta

Reviewed: Feb. 1, 2015
Jambalasta Haiku: "The flavor just SLAYED. Just didn't like linguine. Pasta switch next time." Clever name for a delicious dish; we love jambalaya in our house, and this recipe didn't disappoint other than not enjoying having to twirl the linguine and then stabby-stab the chicken, veggies, and sausage. (I used Andouille.) Only other change was to include bell pepper and celery, b/c if I'm not mistaken, most Cajun dishes have the holy trinity? Will definitely hold onto this recipe, but use a different type of pasta, as well as skip the cornstarch step at the end and opt for starting w/ a roux maybe.
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Hamburger Steak with Onions and Gravy

Reviewed: Feb. 1, 2015
Hamburger Steak with Onions and Gravy Haiku: "Didn't change a thing. Comforting and tasty meal. But it looked ugly." I chose to ignore all the reviews' suggestions and tweaks and just made it as written; oh wait, this doesn't count, but I made 5 patties instead of 8 out of my 1 lb beef b/c 8 seemed too tiny. We thought it was really good, but there wasn't enough gravy for 3 of us to lube both our "steaks" as well as our potatoes. If I make this again, I'd increase the ingredients to make more sauce.
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