Rock_lobster Recipe Reviews (Pg. 7) - Allrecipes.com (11170677)

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Chicken in a Pot

Reviewed: Mar. 21, 2015
Chicken in a Pot Haiku: "Taste was very 'yawn', I guess it needed more sauce, or double spices." We pleasantly ate this dish but weren't so blown away that I'd go to the trouble to make it again, only b/c there didn't seem to be enough sauce, and the chicken itself was pretty bland, having only been pressed into plain breadcrumbs. In all honesty, the mushrooms were my favorite part; thanks for sharing your recipe though! :-)
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Stir-Fried Sesame Asparagus

Reviewed: Mar. 21, 2015
Stir-fried Sesame Asparagus Haiku: "This was just okay. Would rather roasted or grilled. Still, we're glad we tried!" Thanks for the new way to prepare asparagus as a side dish; the ginger and sesame seeds were nice additions (used only sesame oil - no peanut oil - and that was my only small change. For a side, we prefer grilling or roasting our asparagus; however, the flavors in this recipe would've been very good w/ the addition of chicken, onions and other veggies for an all-out stir-fry main dish.
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Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 21, 2015
It was like eating cake; I didn't flatten my dough balls and they just poofed up and stayed there. Storing them in a glass cookie jar left sticky moisture residue on the inside which grossed me out, making me think they should've been refrigerated. 2 cups of chocolate chips is WAY too much on top of 1.5 c. of sugar and my head was dizzy after eating one, and I'd even reduced the chocolate chips to maybe 3/4 c., if that. My daughter liked them, comparing them to a brownie, but if I want a brownie, I want that crackled top and crispy corner, not an overly-sweet poofy cookie hybrid thing.
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Easy Healthy Zucchini Salad

Reviewed: Mar. 21, 2015
Easy Healthy Zucchini Salad Haiku: "I did 'zoodles' too. This was very colorful, flavor not so great." So other than zoodling my zucchini and using red onion for additional color, I didn't make any changes. We weren't terribly fond of it, and the only culprit we came up w/ was the Worcestershire sauce, which we seem to think didn't jive well w/ the freshness of the veggies and herbs, and that a splash of balsamic or red wine vinegar and a good olive oil would've been much better. Even as the leftovers marinated in the fridge, the flavor didn't improve. I will say that it was pretty, and as the recipe author mentions in the notes, there are countless ways to customized it w/ diff. veggies. I just think the lube part of it needs to change.
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Papa Funk's Campfire Chili

Reviewed: Mar. 19, 2015
Papa Funk's Campfire Chili: "I am glad I halved, because this makes a boatload! Funky fresh and great!" So many ingredients that I thought would compete w/ one another, and I mean SO many ingredients making up SO much chili, that whew, I'm glad that I halved it from the get-go, b/c I still had leftovers for freezing! Was concerned about it being too thick going into the crockpot for that long, especially w/ relatively little liquid (incidentally, my only substitution was chicken broth for Yuengling, as the only beer we had around was /shudder/ Natural Ice) but it was the captial P Perfect consistency. It was a bit on the spicy side for my daughter so I had to scamper to make her a sandwich, but it was absolutely awesome for my husband and I.
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Curried Chicken and Broccoli Casserole

Reviewed: Mar. 19, 2015
Curried Chicken & Broccoli Casserole Haiku: "Bit too lemony. And saw no need for 'layers.' Just moosh together." Not sure what the point was of layering broccoli, then chicken, then the soup/mayo mixture, so I just mixed them together. We also thought that 1/4 c. of lemon juice was too much. AR's "Chicken LaPaloma" is very similar to this, and I think I like it better b/c it has less lemon juice. The curry is the real stand-out here; it's unlikely that I'll ever make a chick/brocc casserole w/o it. Oh the only thing that I changed was topping half of it w/ French-fried onions (my daughter's fave casserole topper), and the other half w/ bran flakes that I'd mixed w/ a little melted butter, as I find corn flakes too sweet for some reason.
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Skillet Smoked Sausage and Red Potatoes with Veggies

Reviewed: Mar. 19, 2015
Skillet Smoked Sausage & Red Potatoes with Veggies Haiku: "Ack! This is oily! But oh-so-easy to make. Fine, fine it was great." So other than there being way too much oil (2 TB unnecessary, especially when the smoked sausage is greasy too), this turned out to be very tasty. I let my sausage slices brown and crisp a bit longer b4 adding the zucchini, squash, and jalapeno. Because there was so much grease from the oil and the sausage though, the veggies got a little too smooshy, and the leftovers had that slimy orange film on them (which didn't seem to faze my husband.) For ease of preparation (not to mention fast as I'd pre-cut all the veggies and sausage 1st thing in the morning so it was cooked in no time at all) and for the taste being good, I'd gladly make this again.
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Egg Muffins

Reviewed: Mar. 19, 2015
Egg Muffins' Haiku: "Four-fifty TOO high. Why put veggies in blender? Taste was just OK." Scrambley-low-carb/paleo/muffin-quiche ... these all have cute names, and they're so versatile and fun to eat. I'll make a dozen, freeze some and have ready-to-go breakfasts. I tried this particular recipe just for a change from my normal egg "guts" of sausage, bell pepper, cheddar, onions and kale and/or spinach. Didn't quite understand the step of blending the spinach/mushroom mixture, but I went ahead and did it anyways. Mine were also done in 28 min. in a 350 deg. oven, NOT the recommended 35 min. in a 450 deg. oven which I can only imagine would've obliterated the eggs into a dry, rubbery cup of yuck. These tasted pretty good, but I missed having a mushroom or veggie to bite into (I guess the chopped bacon made up for that!) I also didn't use the optional feta and instead sprinkled in Parmesan, along w/ S&P, as there were no seasoning/spices called for. Ended up adding a heavy splash of Texas Pete hot sauce. I'd make them again, but w/o the blender step, nor w/ the high temperature.
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Chef John's Corned Beef and Cabbage

Reviewed: Mar. 17, 2015
Chef John's Corned Beef & Cabbage Haiku: "Sad St. Patrick's Day. Followed this whole recipe, didn't work for us." The only thing that ended up being edible in this meal was the cabbage and the carrots. The potatoes weren't done, and the corned beef was not tender. I didn't change a single thing about the recipe; for all the timing, ingredient amounts, and methods that I stuck to, and the fact that CJ recipes rarely are a miss, but this was a major disappointment. Glad that my husband brought home a gorgeous bakery loaf of Irish soda bread b/c it tasted just marvelous sopping up the broth. The pot's been simmering for 6 hrs. now so I'll just leave it there til the potatoes are edible, but the corned beef's gone to the neighbor's dog.
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Steamed Broccoli and Carrots with Lemon

Reviewed: Mar. 14, 2015
Steamed Broccoli & Carrots w/ Lemon Haiku: "This was too salty. (And we really like our salt.) Heavy lemon too." I've always loved a splash of lemon and a sprinkle of salt on steamed broccoli, and thought that I'd try this recipe, w/ its addition of julienned carrots and seasoned salt instead of regular ol' salt. Oh my did we pucker our lips from the lemon, and lunge for our drinks from the salt. A great concept, easy and colorful, just needed half the lemon, half the seasoned salt.
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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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