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Beef and Vegetable Ragout

Reviewed: Feb. 2, 2011
This was great! The port was not overpowering at all. I've tried recipes in the past with wine in it and usually the wine is over powering but the port worked wonders with the meat. I did omit the sugar snap peas, not fans, and the mushrooms. I added carrots since I didn't have mushrooms. Soooo yummy. Served over mashed red potatoes!
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3 users found this review helpful

Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Reviewed: Jan. 28, 2011
When the reviews say HOT, they mean it. My husband loves heat but I can't handle too much so I only used a 1 tsp of Cayenne. We barely got through it, my mouth was numb! That being said that was the best numb mouth ever! I added onions and red & green bell peppers between the beef pieces. I also choose to use a bottom round roast. It had sooo much flavor I couldn't not believe it. We love kabobs so I'm always trying new recipes. This is the best one to date!
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4 users found this review helpful

Kabobs

Reviewed: Sep. 29, 2010
It is very rare that you find a marinade that works well with beef, chicken, and vegetables. This one does. I loved the fact the veggies were a bit soggy after marinading for just under 24 hrs. It made them cook quicker, therefore being the perfect constancy when removed from the grill. The chicken and beef cooked beautifully! So, so, so good! Would recommend this to anyone without hesitation.
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14 users found this review helpful

Bacon-Roasted Chicken with Potatoes

Reviewed: Sep. 28, 2010
This dish seemed to be missing something. After the first 60 mins I ended up splashing some sherry on it and baking for another 15 mins. It didn't really help too much. Everything was too dry but a shortened cooking time would not have allowed the potatoes to finish off. I actually think regular cut bacon and not just the center cut would have been better, due to the extra fat rendering out into the dish as the bacon cooked. Will not be making this one again.
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1 user found this review helpful

Amish White Bread

Reviewed: Sep. 27, 2010
Turned out great! I had too much flour so I ended up mixing in about 1 tsp extra of water. I also took the recommendations and cut the sugar down to 1/4 c of sugar. The middle turned out a smidge doughy but that could be from my oven or it didn't rise properly, house was pretty cold and I couldn't keep it warmer than 47 degrees. Looking forward to eating both loaves!
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0 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Sep. 27, 2010
The chicken was nice and tender but over all the dish lacked in flavor. I mixed the marinade up and tasted before adding it to the skillet. Even then the 5 spice, which I am a big fan of, overpowered the rest of the flavors so I added some dry sherry to round it out. Didn't work. The 5 spice completely overtook the rest of the flavors. It ended up feeling like I was eating a 5 spice rubbed chicken. Will make this again but with major changes. Will up the soy sauce, OJ and maybe the vinegar but will cut back to a "sprinkling" of 5 spice. Also, as much as I love garlic it about knocked me over while the skillet was simmering.
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1 user found this review helpful

Chocolate Chip Pie I

Reviewed: Sep. 22, 2010
Just like the pie I remembered devouring in high school. It is such a hit I get requests for it all the time. Thanks for posting!!!
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0 users found this review helpful

Four Cheese Macaroni

Reviewed: Sep. 22, 2010
The fats/oils in the cheeses started separating out almost right away leaving me with a slimy texture. The flavors were way too mild/subtle for me. I ended up adding tons of salt to the dish and I still couldn't get any flavors to perk up. Overall it's a bland, texturally unappealing dish.
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2 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Aug. 2, 2010
Wonderful! So full of flavor and SPICY!! Cooked up beautifully. The only complaint is this doesn't make a lot of "juice" so I usually end up doubling the ingredients so we have something to pour over the rice.
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0 users found this review helpful

Denise's Peanut Chicken

Reviewed: Jul. 28, 2010
Would have given it 5 stars but I made a few changes. As suggested I used 3/4 c of chunky peanut butter of cornstarch and peanuts. I also added about 1 tsp of good fish sauce. That really gave it some umpf. I also added some chopped regular onions as well as the green onions.
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0 users found this review helpful

Yakitori Chicken

Reviewed: Jul. 28, 2010
Didn't care for the combination of chicken, marinade, and leeks. The leeks didn't cook up well and they couldn't decide if they were going to be "onion"-ney or if they were going to try to mimic the flavor from the chicken.
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3 users found this review helpful

Pesto Cheesy Chicken Rolls

Reviewed: Jul. 27, 2010
The pesto I used ended up being way too overpowering. We used a pesto recipe we had used previously on a roasted chicken and adored but it didn't work well in this one. I'd be willing to give it a try again if a specific pesto recipe was referenced or included.
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General Tao Chicken

Reviewed: Jul. 26, 2010
This was phenomenal! The only reason I didn't rate it 5 starts is b/c I made a few minor changes. As per other user's recommendations I cut back on the ketchup and vinegar. I also added garlic and sherry to the mix. I used Sriracha because my husband loves heat. The changes were made simply based on personal preference. Also, I didn't have any problems keeping the chicken "crispy". Unlike other recipes, it didn't go all goopy when I added the chicken to the sauce. However I made sure the chicken bits were a nice golden brown all over before I pulled them out. I also cooked everything in an enameled cast-iron dutch oven which might have something to do with the texture holding up as well.
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Egyptian Koshari

Reviewed: Jul. 20, 2010
First off the amount of water to lentils/rice is completely wrong. I had the original 4 cups of water which was completely gone by the end of the first 25 mins. So when I added the rice I added an EXTRA 2 cups of water. It still cooked off all the water and burned before the rice was finished. Further more, the sauce as called for is bland. I ended up adding tomato paste and curry powder to it before it had any flavor at all. This dish is also severely lacking in salt!
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2 users found this review helpful

Chateaubriand con Vino Brodo

Reviewed: Jul. 20, 2010
The meat did not absorb the flavor of the marinade very well. We did end up having to grill the meat to finish it off, the flavors perked up then. The sauce was not very flavor full and it took forever to reduce. We were really disappointed. Felt like a waste of a great piece of meat.
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Photo by Weaver

Pretty Chicken Marinade

Reviewed: Jul. 9, 2010
Restaurant quality! Absolutely LOVED this marinade. Beautiful balance between sour, warmth, and sweet. Hints: Canola oil works as well as olive oil, but with a little less flavor; and, 1 T paprika is a perfect substitute for the liquid smoke.
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1 user found this review helpful

Chicken Kisses

Reviewed: Jul. 8, 2010
Chicken over cooked and the veggies didn't cook long enough. Putting the barbecue sauce on top completely overpowered the subtle flavor of the peppers and onions but did nothing to help flavor the chicken. Over all was pretty bland.
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1 user found this review helpful

Eggplant Bake

Reviewed: Jul. 8, 2010
This is a good recipe as an introduction to eggplant. The only complaint was it came out soggy so I wouldn't suggest reheating or freezing. Neither my husband nor I are big fans, but the family's garden was busier then we thought it would be so now we have more eggplant then we know what to do with. Gave this a go. When the eggplant was smothered with the toppings it was really easy to ignore the eggplant's texture and the sweetness of the veggie nicely balanced out the acid of the tomato and the bitterness of the onion. Without the toppings it was just too "eggplanty" for my taste.
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1 user found this review helpful

Chicken Korma

Reviewed: Jun. 28, 2010
My first try at Indian. It was delicious however I woefully underestimated the power of the crushed red pepper flakes. I'm slowly building up my tolerance to dishes with alot of heat or spice to it this however blew the top off. I loved the flavorings but I had to down two glasses of milk to get through it. So a word of warning if you don't like heat at least halve the called for flakes!
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3 users found this review helpful

Farfalle Festival

Reviewed: Jun. 28, 2010
Very tasty and will make this again however I did have to alter the recipe and will probably tweak it some in the future. 1. I did not cook the chicken in advance. I sauteed the veggies and then threw the raw chicken in to cook. 2. I ended up having to add ALOT more salt, even after including a tsp or 2 of bacon drippings. I think I will add more onions and tomatoes and less garlic (and I love garlic). Also, I will try to add a few more herbs and spices. While creamy it seemed to lack "something" will update when I decide what. Also, while this is being picky, the picture is misleading. Mine came out a creamy white color with only a barest hint of red while the picture seems to indicate the tomatoes will play a bigger role in the sauce. We didn't even notice the tomatoes at all. I think you need at least an entire Roma tomato to raise the acid levels and cut through the richness of the cream and Alfredo.
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