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German Rouladen

Reviewed: Jun. 23, 2010
Phenomenal! If you have a hard time getting flank steak, get the meat department's "butcher" to slice down a bottom round roast.
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2 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

Solianka or Russian Beef Soup

Reviewed: Oct. 12, 2011
The only recommendation: Service with sour cream. This was spectacular! The ingredients are such that you would never think to mix them together; however, they meld beautifully. I had to make some substitutions b/c of market availability: I couldn't find marinated mushrooms so I cubed up some Portabellas, no veal so I cubed up an eye of the round roast & simmered until smooth, and I don't like kalamata olives so I used black. My Russian friend said it was pretty authentic and was a bit surprised I knew about the soup. Thanks Karena!
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5 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 21, 2011
The only thing different that I did was to chop up the capers and swap out half and half for the whipping cream. Delish!
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2 users found this review helpful
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

Trinidad Stewed Chicken

Reviewed: Mar. 20, 2014
My husband was leery at first, we've tried recipes that were/are very simliar and have not hadd good results. However this wonderful! Not only did he clean his plate, he went back for seconds. The only difference I did was to use parsley instead of cilantro (neither of us can stand cilantro) and diced regular sweet onions and a little bit of a scallion.
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0 users found this review helpful

Chicken Paprikash

Reviewed: Oct. 12, 2011
Made this w/o the dumplings, husband isn't a fan, and turned out great! Served it over egg noodles. I made it with the regular store paprika b/c I was out of my sweet Hungarian. Really wish I had that paprika would have brought out the flavors more. Other then that this recipe was wonderful!
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2 users 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

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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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

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

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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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

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

Addictive Sesame Chicken

Reviewed: Feb. 7, 2011
Other then the fact the sauce was more like candy then sauce...this dish was fine. Husband really loved it. I thought it was missing something. Flavors were not as bold as I thought it would be. It also borders on way too much sugar. Oh! Don't forget the sesame seeds!
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5 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Oct. 18, 2011
The fish came out beautifully, however the flavor was a little too mild for me. I"m not 100% sure the cooking time is correct either. I have a charcoal grill, and I ended up cooking it at 250 for 25 mins before it was finished. Was still tender and flaky though so it worked out.
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2 users found this review helpful

Lentil and Sausage Soup

Reviewed: Oct. 12, 2011
I can't eat Italian sausage so this is coming second hand, but my husband said this was really good. We were looking for a recipe that was close to Carabba's soup and this is nearly it. He said the restaurant's had a more "meaty" flavor other then that the textures and flavors were dead on.
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2 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Feb. 16, 2011
This is very similar tasting to a honey & Dijon mustard recipe on here however I find this to be the superior recipe. It is sweet like the other recipe but not as cloying. I didn't have a regular red wine so I used a nice Taylor Port. I should have added a bit more salt since the port was much sweeter then a usual red. There was just enough sauce to toss with noodles. Yummy!
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3 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Oct. 12, 2011
Very creamy and tangy. Was a bit "runny" but I also used a local Mexican restaurant's salsa and not the chunky store brand so I'm sure that had something to do with it.
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2 users found this review helpful

German Potato Cheese Soup

Reviewed: Oct. 22, 2011
This had great flavor and everything cooked evenly. Didn't need the potato flakes for thickening, the cheese did that on it's own. This is not a 5 star for a couple of reasons. First off b/c of all the cheese, chicken broth (low sodium at that), and mayonnaise, this was nearly too salty. Second, for our tastes it was way too rich. I think next time I will half the Velveeta and add low fat milk instead. Also, we topped it off with about a T of bacon, did not use any of the grease. It was very pretty with the carrots and red bell peppers and the celery was a nice touch. All in all a great winter time, stick to your bones soup recipe.
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6 users found this review helpful

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