TRUCKERDOO Recipe Reviews (Pg. 1) - Allrecipes.com (1168294)

Absolutely Ultimate Marinade

Reviewed: Oct. 9, 2003

Unfortunately, I did not care for this at all! And I usually love tahini-based foods. There was something - well, disgusting about the aftertaste of this marinade! It was almost like my veggie skewers had been soaking in glue for hours. It will take a lot for me to try this again.

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7 users found this review helpful

Asparagus, Orange and Endive Salad

Reviewed: Oct. 8, 2003

I am in love with this recipe. I made some changes that I think compliment its simple style: First, I too used canned mandarin oranges, and added about 2 tbsp of that liquid to the dressing, which sort of cut through the vinegar nicely. I also added some chopped avocado, crumbled blue cheese, and smokehouse almonds to the salad - totally divine combinations! I also used spring mix, as did another reviewer. For the dressing, I substituted Raspberry vingegar with some Fig Vinegar I had in the house, and that worked perfectly. Thanks so much! I've already made this salad twice this week - and it's only Wednesday. :-)

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35 users found this review helpful

Oven Brown Rice

Reviewed: Oct. 7, 2003

Usually when I make brown rice, even in the rice cooker, it always retains a crunchiness that I can't stand. This method, however, truly softened it up and made for an absolutely delicious sidedish! I actually omitted the butter - you don't need it. I instead added 1 and 1/2 cups of sliced mushrooms, and an extra cup of broth. It was moist and delicious. However, it took much longer than an hour to finish - at 350, it took closer to 2 hours. But perhaps my oven needs to be calibrated. Thanks for the recipe, I will use it often to prepare brown rice.

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6 users found this review helpful

Orange Glazed Carrots

Reviewed: Sep. 26, 2003

Very good! These were a wonderful addition to my Rosh Hashanah dinner, where glazed carrots of some kind are part of the traditional meal. These were wonderful! I actually halved the butter and doubled the orange juice, and just let it all reduce unti it was glazy - superb. I will try these year round! Went very well with salmon, by the way. Thanks!

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4 users found this review helpful

Orange Vinaigrette Brown Rice Salad

Reviewed: Sep. 18, 2003

I varied the actual salad quite a bit so I can't comment on that, but this dressing is AMAZING. Seriously, it is one of the most delicious concoctions I've seen in a while! Thank you so much, I will use this as a salad dressing and a marinade. So good!

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18 users found this review helpful

Tofu Parmigiana

Reviewed: Aug. 29, 2003

I would never mistake this for veal or eggplant - it's TOFU and it's delicious as that! A very nice recipe and a great change from just using tofu to make asian dishes and soups. Thanks!

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2 users found this review helpful

Grilled Swordfish with Rosemary

Reviewed: Aug. 27, 2003

This was alright. It probably would have been better with fresh rosemary, no doubt. I took another reviewers suggestion to add balsamic vinegar, and I wasn't sure if that was such a good idea. I also added fresh lemon juice to the marinade. I also did it in the broiler, and I bet the marinade tastes better when grilled. The fish did come out nicely, however - if I make this again I will probably stick to the recipe and not futz around like I'm always inclined to do!

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2 users found this review helpful

Mango Chutney

Reviewed: Aug. 6, 2003

To be honest, I modified the recipe, as I didn't have some of the ingredients, like allspice, ginger, and chili peppers. But I subbed a couplen spots of hotsauce, and it came out great! I used it as a great dip for Indian Samosas and my boyfriend and I thoroughly enjoyed it. Thanks for the guidance, Shirley!

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4 users found this review helpful

Tortilla Pinwheels

Reviewed: Jul. 14, 2003

A made some variations on this recipe and came out with a great appetizer to contribute to my friend's cocktail party. First, I used green and red tortillas for some color. Then, I made the filling a half cream cheese and half sour cream mixture. Then I alternated filling - black olives for some, canned green chiles for others, and some both together. Sprinkled a little paprika in there too. This worked out well.

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73 users found this review helpful

Grilled Asparagus

Reviewed: Jun. 18, 2003

this was so awesome! I squeezed a lime over them in addition to the other ingredients, and you could really taste it - so zippy and fresh! next time i'll try a lemon. i had very thin asparaguses (asparagi?) and so 2 - 3 minutes was perfect cooking time. Perhaps if you have thicker asparagus, you will need longer cooking time. Went very well with the Grilled Salmon with Ginger-Orange Glaze recipe on this site.

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5 users found this review helpful

Allison's Pasta Salad

Reviewed: Jun. 11, 2003

Based on the other reviewers suggestions, I too used lemon juice, added celery, and because I'm veg omitted the ham. It was pretty good at the time, but I got sick of the flavor pretty quickly - there was something odd about it. I added a can of tuna to the leftovers the next day, and I enjoyed that combination. I probably won't make this again, however. It was unique but not thrilling.

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5 users found this review helpful

Watermelon Fire and Ice Salsa

Reviewed: Mar. 31, 2003

Man, was this great! I made this for a bunch of friends, and when we ran out of chips, people started eating it straight with a spoon. I added a few dashes of a couple kinds of hot sauce to spice it up. It's best served very, very, cold. Thanks for this interesting and delicious alternative salsa!

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25 users found this review helpful

Baked Lemon Chicken with Mushroom Sauce

Reviewed: Mar. 4, 2003

This was very good - although it absolutely needs garlic. I marinated the chicken breasts in the olive oil and lemon juice (with additional spices like poultry spice, italian seasoning, thyme, salt and pepper) for about 3 hours, which made the deeply infused them with lemon. I baked them but also found they didn't brown, and so put them in the broiler for about 5 minutes right at the end to get that nice browned top. I also used 2 whole lemons in the entire process (and had scaled the recipe down to 2 servings) so it was quite lemony, but I like to really taste things. A nice change of pace.

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156 users found this review helpful

Easy Vodka Sauce

Reviewed: Feb. 7, 2003

While this recipe is easy, it's not outstanding. Anyone who uses this MUST use fresh garlic! Also, a half cup of butter is excessive. However, I made a baked ziti subbing this sauce for regular marinara. It was good for that but I don't think I would have enjoyed it as much over penne or another pasta. I'll try another recipe for that purpose - but this is a good one to use for ziti.

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2 users found this review helpful

Caprese Salad

Reviewed: Jan. 2, 2003

Yes, this is a very nice, classic salad. Especially nice paired with a tortallini main dish. For a change, try using fresh smoked mozzarella, it's divine.

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9 users found this review helpful

Strawberry Champagne Punch

Reviewed: Jan. 1, 2003

This was such a nice change of pace for my New Year's party! Although I scaled back the ginger ale to 1 liter per bottle of champagne - I did want people to have a good time, after all! Two liters would be terrible - but 1 liter was perfect. I bet this would also work nicely with frozen raspberries or even blueberries. Thanks a lot Phyllis! I'll make this on future special occasions.

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41 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Dec. 30, 2002

This was a nice change of pace from my usual garlic and olive oil broiled chicken. I just did whole boneless skinless breasts in the broiler, after they'd been marinating for about 3 hours. It was great! I sort of basted the breasts with the marinade while in the broiler for an extra crispy top to the chicken. Thanks!

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2 users found this review helpful

Baked Salmon II

Reviewed: Dec. 17, 2002

This was nice, but I felt the salmon got a touch mushy. Perhaps it was because I added a little extra lemon juice. I also cut the oil down to 4 Tbsps and it could have been cut to 3, probably. I might try this again, but it wasn't that impressive - the best part was not having to clean the baking dish that was lined with tin foil!

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3 users found this review helpful

Scallops and Spinach over Pasta

Reviewed: Dec. 16, 2002

I agree, this recipe lacked flavor. I added sliced portabello and crimini mushrooms and served it over cheese tortellinis, which helped a bit. I would suggest Not sauteing the spinach - it makes everything too watery. Instead, add it to the pasta water just before the pasta is done - this will heat it and distribute evenly over the pasta. Then, just saute the scallops in the garlic, oil and lemon and mushrooms (if desired) - this will preserve their flavor. If I try this recipe again, it will be like this.

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20 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Dec. 11, 2002

Usually I am wary of powerful sauces like this because I don't like my fish drowned in muck. I usually stick to the simpler garlic/olive oil/citrus marinades, but I tried this one and it worked nicely. The top of the fish had a nice flavor while this inside maintained a true mahi quality. And it really is a total cinch to prepare. For a difficult fish to prepare well, this is a nice way to do Mahi.

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2 users found this review helpful