Rock_lobster Recipe Reviews (Pg. 5) - Allrecipes.com (11170677)

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Cha Cha Chicken

Reviewed: Mar. 14, 2015
Cha Cha Chicken Haiku: "Baking time WAY off. Mine done twenty-five minutes. It needed ... something." I bet this chicken would taste fabulous if used in AR's "Cha Cha's White Chicken Chili" not just b/c of the identical names, but b/c this particular chicken recipe isn't much of a stand-out on its own. The flavor is subtle enough (I used a heavy hand both w/ the lime juice and the Herdez salsa) that the chicken would be best suited for use in a soup, quesadilla, salad or what-not. For ease of prep and overall taste, I'd hover around a 4, but where it's flawed is the baking time of 50-60 min. No chicken breast half should be subjected to that long of baking, and I'm glad that I checked mine at 20ish minutes and found it ready.
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Lemon Garlic Chicken

Reviewed: Mar. 13, 2015
Lemon Garlic Chicken Haiku: "Well, color me shocked! Didn't think it'd be so good. What's with all the 'flips?'" I reduced the recipe for a couple chicken tenderloins that I was eating solo for lunch, and like other reviews b4 me, was skeptical of using THAT much garlic powder, but I followed the recipe as written and was very happy w/ the light, lemony, buttery, garlic results! A perfectly simple chicken that's nice on its own, but tasted better over salad greens. What I don't understand is why the recipe calls to flip the chicken so frequently, as I've always thought that only two flips per piece of protein is necessary for retaining the perfect amount of flavorful, crusty exterior? Either way, I did what the recipe's directions said to do, and was delighted enough w/ the chicken's taste that I'll put this in the keeper file!
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Asparagus Omelette

Reviewed: Mar. 13, 2015
Asparagus Omelette Haiku: "Prep needs some short-cuts, so it's easier to make. But SHAZAM, it rocks!" (1st I have to say that I love the recipe submitter's user name!) Made this for lunch for just myself so I halved the recipe for 2 large eggs, and I condensed what would've been alot of dirty dishes when preparing this by using my frittata pan to cook the bacon, retaining some of the grease for then sauteeing all of the veggies (including the asparagus - saw no need to boil it 1st) and cooking it on med-lo, finishing it off on the stovetop w/ the cheese rather than broiling as my pan wasn't ovenproof. (If I was making the full recipe for more than myself, which I totally plan on doing b/c I loved this THAT much, I'll use my larger oven-safe pan and not skip that final broil step.) These ingredients are just magical together. Yes, I can see myself tossing in kale, spinach, zucchini, bell pepper or whatever vegg is floating around the fridge, but this particular combo w/ the nutmeg and mozzarella was scrumpdiddlidoodliumptious.
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Mexican Casserole

Reviewed: Mar. 13, 2015
Mexican Casserole Haiku: "Well, it was easy! (Added layer taco meat, make it more a 'meal.'") The only thing that I did differently was to include, on top of the refried bean layer, a layer of ground beef that I'd browned w/ AR's Taco Seasoning I. Other than the tortilla on the top, the ones layered throughout turned to absolute smoosh; maybe that's the idea though? It was not very attractive to cut and serve, so we ended up w/ 4 sloppy "pie wedges". Maybe using Herdez salsa (the chunkier, more liquid-ey kind) instead of a smoother salsa made the entire casserole watery? Even w/ the taco meat layer (to appeal to my carniverous family who wanted to eat this as dinner on its own, topped w/ additional salsa, chopped lettuce and cilantro), we found this veering into bland territory. W/ several other recipes on AR also titled "Mexican Casserole", I went w/ this one b/c I conveniently had a package of exactly 5 tortillas in the fridge that needed to be eaten, so I'm glad that I made this, but unlikely that I'd prepare it again w/o significantly amping up the seasoning.
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Baked Smoked Sausage Spaghetti Casserole

Reviewed: Mar. 12, 2015
Baked Smoked Sausage Spaghetti Casserole Haiku: "Woah this makes alot. I prepared it and froze half! The rest, we 3 ate." So two adults and one child ate half of this casserole, and the rest (pre-baking), I froze b/c this really made a ton. I didn't like that it was spaghetti noodles and would've preferred a non-strand pasta, husband and daughter liked it and thought it tasted like "something a fancy cowboy would eat." I also didn't think that basil jived well w/ cheddar cheese and would either decrease the basil, or swap cheddar for mozzarella.
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Pork Roast with the World's Best Rub

Reviewed: Mar. 12, 2015
Pork Roast with World's Best Rub Haiku: "Used 3 pound pork loin, only needed half the rub! It IS really spicy." As indicated by another review, yes, it's a fiery rub, but I also found it to be too sweet w/ even the 1/4 c. of brown sugar from my halving all of the seasoning. I can't imagine using all of the rub on a 2-3 lb. cut of pork. My pork loin was done in about the time indicated by the recipe, and we were too impatient to eat (smelled really great while baking!) Daughter would not eat it ("milk milk milk! Too spicy!") and I found that I only liked it once it had sat out for awhile and I was able to slice it really thin and put it on a sandwich. If I were to make this rub again, I would decrease the black and red peppers along w/ the brown sugar, but keep the rest the same.
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Slow Cooker Red Beans and Rice Soup

Reviewed: Mar. 12, 2015
Slow Cooker Red Beans & Rice Soup Haiku: "Really needs more rice. Quarter cup not quite enough. Needs bell peppers too." Only changes that I made were to put it on low for 7ish hrs., and browning the sausage w/ the onion and celery 1st (and some chopped bell pepper too) as we like our smoked sausage a little "charred." Found that 1/4 cup of rice wasn't nearly enough to even warrant calling this "...and Rice Soup." The taste was fantastic though, but truthfully, I would rather just reduce the water, increase the rice and make this traditional red beans & rice and not have it soupy at all.
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Essanaye's Sesame Beef Stir Fry

Reviewed: Mar. 12, 2015
Essanaye's Sesame Beef Stir-fry Haiku: "Per the cook's foot note, I didn't use the cashews. (Also removed beef.)" After the steak was browned, I removed it to a separate plate and covered to keep warm while I continued w/ the recipe and its veggies, returning it to the skillet w/ the cornstarch slurry at the end; otherwise, I can only imagine that the steak would've been the texture of a leather shoe and that would've made me sad. But otherwise, this was a really tasty stir-fry and since I knew that there would be leftovers I skipped the cashews entirely; I found that the leftovers tasted even better anyways! Thanks Essanaye - I think I've found my new favorite stir-fry (sauce) recipe, and next time that I make this, I'll probably toss in whatever vegg's on its way to wilty territory.
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Chinese Cabbage Salad

Reviewed: Mar. 12, 2015
Chinese Cabbage Salad Haiku: "What flavor ramen?? Wouldn't that affect the taste? Also, it's too sweet." Recipe doesn't indicate what flavor ramen to use so w/ my pantry choices of Oriental (tried and true packet of blue, college memories of Veg-all cans mixing w/ you) or Chicken (ahh, good ol' orange's always good, for cheap college late-night food), I went w/ Oriental, and that seasoning seemed to jive well w/ this recipe. Also made this even easier by using a bag of coleslaw mix, but OHNO, this was cloyingly sweet w/ 2 TB sugar and we had a tough time eating it, and even more disappointing to throw so many leftovers away. If I made this again, I would drop the sugar entirely!
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Chunky Italian Spaghetti Sauce

Reviewed: Mar. 12, 2015
Chunky Italian Spaghetti Sauce Haiku: "This isn't 'chunky', would not cling to our noodles. Taste a '4', I guess." Maybe if it were tomato paste instead of tomato sauce, or stewed tomatoes instead of diced, it would've been more chunky, or if the recipe called for fresh chopped veggies such as onion, zucchini, mushroom, or dare I suggest, tomatoes, it would've been more chunky ... either way, this wasn't a chunky sauce BUT it was simple to make, and it tasted pretty good - ate ours w/ meatballs over spaghetti, but if I made it again it'd be drastically different and would no longer be this particular recipe.
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Baked Italian Chicken Dinner

Reviewed: Mar. 12, 2015
Baked Italian Chicken Dinner: "Added chopped onions, did the rest as it's written. Didn't bake even." I had a back-up pot of water poised to boil for making rice in case this dish didn't work out, and I'm glad that I did b/c the potatoes were still too hard, the chicken getting dry and over-done, and the broccoli scorching after an hour. I didn't change anything as the recipe was written other than to add some chopped onion. So we picked out the potatoes and ate the chicken, broccoli and onions, and agreed that I should've just steamed broccoli, and made baked potatoes and chicken, rather than this mixey-uppey method. On the plus side, it was easy to put together, and once I plucked out the potatoes, I pureed the broccoli and chicken to make baby food for LO and she seemed to really dig it!
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Mark's Firehouse Chili

Reviewed: Mar. 4, 2015
Mark's Firehouse Chili Haiku: "Beer was optional, I'm glad I didn't use it, wouldn't have been thick." Followed the recipe to a "T" other than not using the optional beer, only b/c the only kind we had around was Natty Ice which sounded grody in chili. Even if we'd had a quality beer around, I would've regretted adding more liquid to this chili b/c it wasn't as thick as we like ours to be. Texture aside, the taste was great and it's the 1st chili that I've ever had w/ dry onion soup mix which made for an interesting flavor. Oh and I wasn't familiar w/ what a 7 oz. can of tomato "puree" was, so I used a small can of tomato paste.
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Simple Chicken Curry

Reviewed: Mar. 3, 2015
Simple Chicken Curry Haiku: "Daughter said of this, 'it looks like mustard gravy!' Turns out we loved it!" Despite its bright yellow hue, I am still surprised at how much we adored this meal. I had to toss in a handful of frozen green beans (would've preferred peas, but was out) during the last 5 min. boil w/ the chicken b/c the color was so off-putting. I halved the recipe for 3 of us, and we ate every last sloppy bit, pouring what seemed to be a ton of the sauce over a blend of quinoa and brown rice. Even w/o the addition of the green beans, it would've tasted just as wonderful, and there's no question that when I give something 5 stars, it's definitely going in the keeper file!
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Squash Zoodler Omelet

Reviewed: Mar. 3, 2015
Squash Zoodler Omelet: "I was quite surprised, that cilantro worked with this. Zoodles are so fun!" I've never done anything w/ zoodles other than eat them w/ spaghetti sauce and meatballs, so this was a fun departure from my dinner norm, as it was entirely different, and I had it for lunch, and I was skeptical of how cilantro would taste in it. I followed the recipe except tossing in maybe a couple TBs of diced onions w/ the zoodles. With a squirt of Sriracha this was a really tasty omelet; if only I could think of a way to incorporate a protein into it so I could make double it for my husband and I, but I'm at a loss as to whether ham, bacon, sausage or some other form of meat would complement squash and cilantro... Still, YUMMY as written!
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Dijon Roasted Cauliflower

Reviewed: Mar. 3, 2015
Dijon Roasted Cauliflower Haiku: "Well, I do declare. This will be THE recipe, for cauliflower." I think 5 stars are for recipes that are absolutely perfect, no substitutes, modifications, or tweaks necessary, and this one is IT. So easy, so flavorful, what a great side dish! I love cauliflower, but this recipe made me love it even more.
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Beefy Upside Down Pizza Casserole

Reviewed: Mar. 1, 2015
Beefy Upside-down Pizza Casserole Haiku: "Well, my kid loved this. But I guess that's expected, with 'Pizza' in name." My husband and I found this pretty boring, and I made half of ours with a layer of spinach and pepperoni in between. I don't know how folks are getting their 1 lb of meat to split into 2 layers that can fill a 9X13 baking dish - I had to start over in a smaller, round pyrex instead b/c the bottom of my 9X13 was just lightly dotted w/ sauce when I tried to halve the rest for the next layer. Other than adding the spinach and pepperoni into half, I followed the recipe as written probably using a bit less than the full 2 c. of the cheeses, and in the end, it was just a yawn. On the plus side, the crescent rolls tasted really good!
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Chicken Parmesan with Linguine and Broccoli

Reviewed: Mar. 1, 2015
Chicken Parmesan with Linguine & Broccoli Haiku: "Needed some more sauce. (And more seasoning as well.) Tasted fairly good." Followed the recipe exactly as written, but found two things odd - the dip in milk followed by parmesan which resulted in nothing "sticking" in any breaded or "Chicken Parmesan-ey" kind of way, along w/ the throwing the thawed broccoli into the boiling pasta water towards the end. Well I did everything as Kraft intended (other than using non-Kraft mozzarella) and we found the plain can of tomato sauce lacking in flavor, along w/ not being enough of for covering that much chicken, pasta, mushroom, onion etc ... In the end, the chicken was moist and cooked perfectly according to the recipe's directions, but the linguine was just so ... yawn. To make this again would require using a quality jar (or homemade) spaghetti sauce, or adding substantial seasoning and spices to the tomato sauce, tossing the linguine w/ the chicken/mushroom mixture, and either bypassing the broccoli altogether, or letting it cook w/ the chicken.
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Spinach Bacon Egg Casserole

Reviewed: Mar. 1, 2015
Spinach Bacon Egg Casserole Haiku: "Halved this recipe, used a round pyrex pie pan. Will say taste was good." This recipe goes by many a name in similar forms on AR; crustless quiche, low carb egg bake etc ... sometimes done in muffin cups or a baking dish. I was only feeding two of us, so I halved all of the ingredients and made it in a glass pie dish. Also used fresh spinach rather than frozen. While the taste of this was good, the ability to cut it nicely and its texture wasn't, and this must've due to the spinach being layered on the bottom alone, followed by the peppers/onions/bacon, and the eggs being poured on top, rather than what I wish I'd have done instead: beat the eggs in a large bowl and stir in all of the other ingredients and pour THAT into the baking dish. Layering it just didn't make sense, and it left the spinach fairly bland on its own, soggy on the bottom. I have every intention of making this type of dish again, but since I'd change the directions (along w/ swapping garlic salt for fresh minced garlic, and adding mushrooms I think), the recipe would change too much to really be this one anymore.
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Tuna Noodle Casserole from Scratch

Reviewed: Feb. 26, 2015
Tuna Noodle Casserole from Scratch Haiku: "No need to thaw peas, nor use butter on the dish. But the rest? Oooooohhh yeaaaah." This was SO good, and I was thrilled to make a tuna noodle casserole that didn't have a Cream of This-or-That soup in it. Only things that I did differently were just tossing in the peas frozen, and using non-stick spray on the baking dish, and topping half of the casserole w/ just grated cheddar cheese, and the other half w/ french-fried onions, just to see which texture/taste we liked better. (Cheese was the winner.) Enthusiastic 5 stars from my family, but one 6-year old dinner guest was less than happy w/ it, declaring that "mushrooms and onions are deeeesgusting." Her rating doesn't qualify haha.
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Texas Jambalaya

Reviewed: Feb. 26, 2015
Texas Jambalaya Haiku: "I LOVE Ranch style beans. They made this dish 'pop', so good! Used Andouille too." Kept the recipe the same other than serving ours over rice (my daughter would prefer things "not touching" on her plate) that I made separately in the chicken broth. Also swapped smoked sausage for Andouille as it's way more flavorful in a Cajun dish, but I'd like to think those delicious Ranch-style beans are what made this Jambalaya just awesome! Was surprised at the relatively light inclusion of seasoning (just thyme and bay leaf) but it didn't matter - we inhaled it!
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