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Baked Halibut Steaks

Reviewed: Aug. 30, 2010
This was excellent. The only changes I made were to marinate the halibut in a little bit of light italian dressing for about 20-30 minutes, and added one more small clove of garlic to the veggie topping. The vegetables, basil, and feta played wonderfully with the halibut.
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2 users found this review helpful

Scotch Bonnet Hot Sauce

Reviewed: May 14, 2010
This sauce is excellent! I can not recommend it enough! I made it almost exactly as the recipe said. I used 18 habaneros and 6 jalapenos, all WITH seeds. The only difference was that I decreased the sugar to 1 Tbsp and added a can of sliced peaches. Because of my change, it came out a little too sweet, but it aged wonderfully. After a couple of weeks, the jar or so that I had left was FANTASTIC! Sweet and very hot! Goes great on so many things. If you like it less sweet, I would recommend either sticking to the recipe, or perhaps using 1 Tbsp sugar and half a can (or less) of peaches.
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25 users found this review helpful

Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Mar. 14, 2010
First off, this calls for WAAAYYYYY too much mustard. Even with only 3 Tbsp, it's too much. And I am a mustard fan, but WOW. Mustard and hot sauce serve 2 completely different flavor-purposes. Also, too much cumin. The first time I made this, it tasted like mustard-taco. However, I really wanted to make it work because I love hot sauce, so I made it again, and cut out the cumin altogether, and decreased the mustard down to the 3 tbsp I mentioned. Still too much mustard. However, I am determined to use this as a base for a good, fiery sauce. Next time I will use 1-2 tbsp of brown mustard, dijon or spicy like Guldens or Grey Poupon, instead of the regular yellow mustard I've used before. Also, I used 12-14 habaneros WITH seeds, and the heat was still less than tabasco or frank's. It was hotter in my belly than in my mouth. The flavor definitely gets better the longer it sits in the fridge. Also, I have to admit that it's great with food that normally calls for mustard, such as burgers. BTW I followed some other reviewers and used honey instead of molasses, cilantro instead of coriander, added garlic, and even tried simmering it for awhile (which did help a little). Don't get me wrong, it seems like it has serious potential, but I can't believe it has upheld a 5-star rating as written.
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12 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Mar. 13, 2010
This sauce is EXCELLENT! I used the Tomatillo Salsa Verde from this site to make it, rather than store-bought salsa. The only thing I did different was to use half the amount of cumin in each recipe (since I don't really like the overly taco-y flavor of cumin), used 2 Tbsp sour cream (light) instead of 1, and used onion salt instead of celery salt because I realized at the last minute that I was out of celery salt. Anyway, the flavor of this sauce is spectacular. One of the best sauces I have found on this site, EASILY. Great Job Amykins! I made it with the Southwest Egg Rolls recipe from this site, and the combination was phenomenal. As others have said, the amount of cilantro to use is subjective, but I've learned that less is more with cilantro, so better to use too little than too much. Especially since I made my own salsa, which called for a chunk of fresh cilantro as well. Now I'm going to make fish tacos just to put this ambrosia on.
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3 users found this review helpful

General Tao Chicken

Reviewed: Feb. 10, 2010
I have been searching for THE General Tso (Tao) Chicken recipe, and have tried numerous recipes to no avail. This one still was not quite it, but with some changes it was the closest I've come yet. I'd give it a 5, but I had to modify the recipe significantly - still though, the results were DELICIOUS. Perhaps it isn't fair to take off a star if I didn't even follow the recipe exactly, but I wanted to avoid the negative results other reviewers had. Here are my changes: reduce vinegar to 3 Tbsp and ketchup to 2 Tbsp, to get rid of the sour and ketchupy tastes. Reduce ginger to about 1 Tbsp (that's just personal preference) and add a couple of cloves of garlic (this is the first General Tso's chicken recipe I've seen that didn't have garlic). Increase soy sauce to 1/4 cup. Add 1/4 cup of sherry. And I like it hot, so I added a Tbsp or so crushed red pepper and a few red chiles. Also, the oyster sauce is important - don't skip that ingredient. I stir-fried broccoli and sugar snap peas with the green onions and served on white rice. Like I said it still wasn't exactly restaurant quality but it was very close. My gf and I were VERY happy with how it turned out. EDIT: To the people complaining about the batter - I've found the chicken is better baked and MUCH EASIER. Marinate for ~3 hrs in sriracha, soy, and garlic powder. Bake covered for 10 minutes at 400, then another 15-20 at 350. Don't let it get too dry. This can result in a lot of extra sauce, so make plenty of rice.
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