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Homemade Flour Tortillas

Reviewed: Jun. 25, 2013
Nowhere near enough lard in this. The tortillas end up hard instead of how they should be. For 4 cups of flour, it should be closer to 8-12Tbs. Also, when mixing in the water, it should be warm/hot. Finally as a tip, rolling them out between Saran wrap or the like, will make it far easier to get them thin.
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3 users found this review helpful

Low Carb Jambalaya

Reviewed: Nov. 2, 2012
I made this recipe twice. Once as listed above and a second batch with which I tried to obtain a more traditional type of Jambalaya flavoring. The method as written is good, but doesn't really give it that La type of flavoring. The trick in doing so is first to preferably obviously use a real jambalaya pot. If you don't have one, at least use a cast iron dutch oven or similar. It will make a difference. I also varied it by using the method used here in La of browning a few rashers of bacon first in the pot and using the grease as the oil to brown the vegetables and chicken in instead of olive oil and butter. And do this over medium-high heat. To give it the more brown look I also used the normal method here of splashing in 1 TBS of Worcestershire sauce after browning along with about 1 tsp of brown sugar. It made a good variation this way. I'd also offer the suggestion for those on a low carb diet for diabetic reasons that they add some navy beans or similar to absorb the liquid's flavor. Pre-soaked and partially cooked and then added to the pot after adding the broth will allow the beans to absorb the liquid and retain even more of the flavor. If you're on a low carb diet for other reasons (e.g. weight loss) then avoid the beans until you're well along in your diet as even if they do have a low net carb content, it isn't as beneficial for you as it is for those who are diabetic and for who the beans will lower their insulin requirement.
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47 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Jul. 16, 2012
I wish people would stop rating based on their modified recipe of something. It seems like every 4 or 5 star rating was given after adjusting parts of this recipe. It gives an unfair and unrealistic rating to the recipe. As written IMHO this raisin bread is no more than a 3. Sure I can change it to make it better, but that would mean those clicking on the highest rated recipe would read every comment. In a nutshell, this is too sweet, not enough raisins, and cooked for the suggested time will end up being a disappointment.
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6 users found this review helpful

Cauliflower Cheese Pie

Reviewed: Mar. 7, 2012
When I originally found this recipe it wasn't what I was really looking for but decided to give it a try. It really came out excellent as written. I've made it once more and like some other reviewers added broccoli, carrots and some cubed ham. This recipe is definitely a keeper.
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Feb. 24, 2012
This worked out well as described. I had to search a little elsewhere to get the dipping sauce proportions (1 Cup marmalade, 3TBS horseradish, 1TBS Dijon Mustard). I do prefer a slightly lighter and fluffier batter to this suggestion so the second time I made it I separated the egg, mixed only the egg yolk in to start with, beat the egg white until peaks formed and folded it in last. And for some zing I added about 1TBS of Zatarain's Crab Boil to the batter (I like my food on the spicier side).
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5 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Jan. 2, 2012
First, if there's no okra in a recipe, it's not a gumbo, just a stew. That said, this was far too bland for my taste. It's just missing the taste one normally gets from using a good homemade roux and adding the okra to thicken along with gumbo file (ground sassafras) at the end. To me this was nothing more than a "soup".
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8 users found this review helpful

Olive Chicken II

Reviewed: Jun. 9, 2011
Like others I found this way too bland as written and I honestly think 45 minutes is way too long to cook the chicken as it ends up turning out rubbery. The second time I made this I doctored it up with loads more garlic, lots of fresh basil and oregano and substituted heavy cream for the chicken broth. I also removed the chicken breasts after browning them, made the sauce, brought that to a simmer then re-added the chicken and simmered it for 20 minutes. It turned out much better for my tastebuds.
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53 users found this review helpful

Taco Seasoning I

Reviewed: Jun. 4, 2010
I substituted cayenne for the flakes, increased the oregano to 1 tsp and split the pepper 1/2 black 1/2 white. Maybe too spicy for some I guess. I read some of the negative/1 star reviews. Maybe if the recipe stated to use "as needed" because it seems some think you use the entire amount. Depending on how hot your chili powder is to start with it may become overwhelming if you do so.
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2 users found this review helpful

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