Rock_lobster Recipe Reviews (Pg. 1) - Allrecipes.com (11170677)

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Guacamole

Reviewed: Jan. 16, 2010
The ONLY Guacamole recipe anybody should ever make! I served it with organic red tortilla chips at a holiday party (for the festive green/red display) and it disappeared b4 any other appetizer was even touched! I like to make recipes as originally written by the author 1st, then tweak a bit, but this one doesn't need a change at all!
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Pretty Chicken Marinade

Reviewed: Jan. 16, 2010
Pretty Chicken Marinade Haiku: "Oh yes, it's pretty. But the flavor is heaven. Deep, divine, and /drool." I make this marinade weekly and cook the chicken in a med-heat pan, or occasionally on the George Foreman. I've found that 3-4 chicken breasts are fine with the marinade recipe halved. I skip the liquid smoke unless I'm grilling. The ingredients' ratio freaked me out the 1st time I made it, but I'm a believer in the wonderfulness that is Pretty Chicken now.
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5 users found this review helpful
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Chicken Tortilla Soup I

Reviewed: Mar. 20, 2010
I don't like to review recipes based on the substitutions/additions that I made, but it was difficult to even consider giving this less than 5 stars! For all the chicken tortilla soup recipes out there, I came to this one b/c I had most of the items on hand. I had every intention of making a ton so that I'd have leftovers to freeze, but alas, it was all gobbled up!! I'll go ahead and mention what I changed, but in all honesty, I imagine this recipe as written is just as wonderful as all of the suggestions that all of the other reviewers made. I omitted hominy and used only a can of Mexi-corn. I sauteed 1 chopped bell pepper w/ the garlic and onion, and used a 28 oz. can diced, not crushed tomatos. Passed on the oregano and instead added a packet of taco seasoning. I also shredded the chicken, rather than dicing. I had my soup in the crock-pot on low for 8 hours, and added a healthy handful of cilantro in the last half-hour, along with a generous splash of sherry. (Sherry + black beans = THE YUM!) Anyways, THANK YOU for a wonderful recipe, regardless of my wee changes!! *Munch munch slurp slurp. I
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13 users found this review helpful
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Fluffy Pancakes

Reviewed: Aug. 14, 2010
It's Saturday night, 8 p.m. & I was overcome with an intense craving for pancakes. Enter kris' "Fluffy Pancake" recipe ... & I am in pancake heaven. Can I leave 6, 7, 8, 9, 10 stars for this recipe? The divine aroma is still drifting through my kitchen and lingering in my nostrils & I.Want.More. As other reviewers suggested, definitely let the batter "rest" for 20-30 min. prior to dribbling the pancake mana of the gods on your griddle. The resulting pancake is of a texture that I will describe in one word. DROOL.
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3 users found this review helpful
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Spinach, Ham and Cheese Omelet

Reviewed: Aug. 15, 2010
I can gobble an omelet for any meal, anytime of the day. So versatile to one's taste, and soooo tasty. This recipe is 5-stars as written, 5+ stars w/ a couple additions. Splash of milk to the eggs. I also add a little diced onion, bell pepper, & tomato to the spinach/ham mix. Sometimes I swap Italian Cheese for Mexi-cheese, & drop salsa on top. I served this SHCO yesterday morning w/ the "Fluffy Pancakes" recipe on here, & the family, in between shoveling bites, were like mumbling, munching zombies in breakfast heaven.
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7 users found this review helpful
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Tuna Pasta Salad with Dill

Reviewed: Aug. 15, 2010
Mmmm Brains' Pasta! Made this for a "Zombie Luau" party and molded the pasta salad to look like, well, brains. 5-star recipe, more stars with a couple additions: 2 ribs chopped celery, dash of curry powder, splash of Vinagrette salad dressing, and 1/2 diced bell pepper. (I like a little more color and crunch in pasta salad.) Don't forget the pickle juice - what a great way to use that pickle-ey liquid left in the jar! Oh yea, and if you want brain-ey pasta like mine, a couple drops of red food coloring.
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7 users found this review helpful
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White Chocolate Covered Pretzels

Reviewed: Aug. 15, 2010
Nummy! Made for a "Zombie Luau" party, and adjusted recipe just slightly to follow the theme. (I.E. my WCCP's were fashioned to look like blood-shot eyeballs.) Broke regular pretzels into ovals, poured the melted chocolate into the center, added a brown mini M&M for the pupil, and once they hardened in the fridge, I squeezed a little red food gel for veins. (See pic.) My changes were pretty minimal from Patty's 5-star, delicious recipe, so I say bust out the pretzels, chocolate, and any tasty toppings and have fun with it!
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Tuna Pita Melts

Reviewed: Aug. 15, 2010
Shazzam are these good!! Followed recipe exactly, 'cept added a little diced celery and red onion, black pepper and minced garlic to the tuna. Did 1/2 the pitas w/ cheddar, & other 1/2 w/ jarlsberg, the latter gobbled up more quickly. My 3-year old blurted out, between big bites, that these were "tasty fish pizzas!"
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3 users found this review helpful

Stuffed Peppers

Reviewed: Aug. 15, 2010
Lovely way to serve all the bell peppers popping up in the garden in the summer! But they definitely need to be blanched in boiling water 1st. Brown beef w/ minced garlic and some diced onion. Instead of 2X tom. sauce, I used 1 can tom. soup. Also whilst they're baking, they need a generous sprinkling of shredded cheese! A little bit of work goes into these, but they're well worth it b/c they look so pretty all lined up like delicious meaty, cheesy, pepper soldiers.
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6 users found this review helpful

Blueberry Spinach Salad

Reviewed: Aug. 15, 2010
Perfection! Don't change a thing! Sometimes I'm of a heavy-kitchen-hand (more ingredients = better?), but not in the case of this salad. Simple, sophisticated, and absolutely delicious. I served this at a BBQ, alongside standard grill-out fare, and imagine my surprise to see folks going back for seconds, and thirds, of a SALAD, over the other dishes.
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9 users found this review helpful

Asian Style Country Ribs

Reviewed: Aug. 15, 2010
Amazing marinade, good for chops, chicken etc ... Unfortunately, I thought for all the wonderful flavor that went into the marinade, that most of it cooked off during the 8-9 hours in the crockpot, and I was left with some fairly bland ribs. 5-stars for the marinade, 4-stars for the recipe. And 6-stars for anything that calls for Sriracha, my family's favorite go-to condiment!
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11 users found this review helpful

Fruit Dip II

Reviewed: Aug. 15, 2010
Fluffy, fabulous, fantastic, fruit dip! I could dip anything into this stuff, even just my face! Followed the suggestion of using Strawberry Cream Cheese, 2 TB OJ, and 1 c. Cool Whip, and it was a divine dessert that elicited many lip-lickings during its disappearance.
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3 users found this review helpful

Proper English Cottage Pie

Reviewed: Aug. 15, 2010
If you're looking for tummy-rubbing, comfort-food, look no further than Cottage Pie! I love making this recipe, and the only changes that I've made are adding peas (my British bud always put peas in his Cottage & Shepherd Pies), & I've gotten to the point of just using instant mashed potatoes (I know, I know, Laaaaazy) but for a quick, wonderful family meal, it totally works, and totally disappears in a puff of "mmm."
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4 users found this review helpful
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Cucumber, Tomato, and Red Onion Salad

Reviewed: Aug. 15, 2010
Cucumber Tomato Red Onion Salad Haiku: "Lovely as written! Cool, colorful, and easy. Lots can be added." Great recipe for a summertime BBQ side dish. Definitely letting it chill in the fridge for several hrs. b4 serving makes it all the better. I've made this many times now, occasionally adding a little EVOO, balsamic vinegar, roasted corn, cumin, black beans -- really, as a base, it's fantastic, but it's equally fun and delicious to make by jazzing it up w/ other goodies.
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15 users found this review helpful
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Sean's Falafel and Cucumber Sauce

Reviewed: Aug. 15, 2010
/gasp! SALTY! I followed Sean's recipe exactly except I used 1/2 the breadcrumbs, & baked at 375 deg. for 35-40 min. flipping once. These would've been mouth-watering-ly-perfect had the recipe not called for 1 tsp. salt. (or that much breadcrumb?) Maybe my family & I have a weaker tolerance for salt, but wow, the flavors in these falafel were to die for ... but alas, they were drowned in a salty sea.
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4 users found this review helpful
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Tomato Zucchini Casserole

Reviewed: Aug. 15, 2010
/drool! This was so good! Amidst a sea of "tomato zucchini this-or-that" recipes on here, I came across this one, &, joy that I did! I didn't have plum tomatoes (used diced in can), & I didn't have shredded cheddar (used mozzarella), & I hid a little layer of pepperoni in the middle. We skipped the breadcrumb topping and just stuck w/ ooey-gooey cheese. I don't think my changes would've altered my giving Deltaqueen's recipe 5-stars, b/c it was, as Homer Simpson said, "groin-grabbingly transcendent."
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Mushroom Spinach Omelet

Reviewed: Aug. 16, 2010
Mushroom Spinach Omelet Haiku: "I love me some eggs! Nice little red pepper kick. Parm cheese is good too!" /Licks lips. I occasionally swap broccoli for the mushrooms, and, just my preference for preparation, I sometimes fold the pre-sauteed veggies inside the omelet, but the end results are always scrumptious.
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8 users found this review helpful
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Rasta Pasta

Reviewed: Aug. 16, 2010
Jah mon! Tasty dish, but not earth-shattering. I liked the addition of Cajun seasoning to the chicken (I diced mine.) Replaced curry powder w/ allspice. I halved this recipe and still had leftovers after my husband and I ate. I think homemade sauce should be used b/c a recipe calling for "meatless spaghetti sauce" is pretty vague - meaning, so many styles of jarred sauces could offer an entirely different flavor spin. All-in-all, a unique take on standard noodle-sauce fare, and I'll look forward to making it again w/ some tweaks.
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12 users found this review helpful
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Italian Meatloaf in Zucchini Boats

Reviewed: Aug. 19, 2010
These green, meaty boats looked so awesome going into the oven and I had really high hopes for the outcome, but I was a little disappointed. I will definitely make them again, but not without a couple changes. The "1 large zucchini" written for the original recipe, must've been from a mutant garden strain b/c I scaled the meat back to 1 lb. and ended up cramming 3 1/2 medium zucchinis with the meatloaf mixture, as well as making a couple random meatballs on the side. The end result was unfortunately on the bland side, (splash splash of Sriracha to the rescue!) so next time around, the meat and sauteed veggies need to be more heavily seasoned, possibly w/ more garlic, red pepper flakes, thyme, oregano, Italian Seasoning, etc... Also, I think I would rather prepare these like a stuffed bell pepper where I'd brown the meat prior to stuffing, then just pop the boats in the oven to melt the cheese, only b/c I wasn't too thrilled with the accumulation of grease in the zucchinis. Oh yeah, I also dropped it to 1 egg and 1/2 c. Italian bread crumbs, since I had a little less meat, and the bake time was dead-on. Overall a 3.5 star recipe that (CHEER! My 3-year old gobbled up!) might just need some tweaking b4 I'd make again.
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173 users found this review helpful
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Algerian Carrots

Reviewed: Aug. 20, 2010
What an unusual (and tasty!) alternative to my dull way to prepare carrots! I would've given this recipe 5-stars, if not for the over-bearing cinnamon taste that put-off both my husband and 3-year old, so next time, I will scale it back to 1/4, if not, 1/8 tsp. The only thing that I changed was using way less than the 5 TB olive oil called for. Overall a very exotic and yummy way to prepare carrots! I served it w/ 2 recipes from here -- "Brilliant Sauteed Broccoli" & "Roasted Pork Chops with Mushrooms, Tomatoes, and Garlic Sauce" and the result was a vibrant, colorful plate of complimentary flavors.
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24 users found this review helpful

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