STARDUST_331 Recipe Reviews (Pg. 11) - Allrecipes.com (1168350)

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Bubba's Jambalaya

Reviewed: Oct. 26, 2010
I can't believe I've been making this and haven't stopped to review it yet. I make it EXACTLY as written and it is AWESOME! The bacon and smoked sausage (I even use lite and it's fine) really adds to the flavor of this dish and we have zero complaints. I literally don't think I could improve upon this if I wanted to. Now...to convert this recipe for brown rice, that's the only thing (and that wouldn't make it tastier, just a healthy-household thing)! Also will not add salt next time and add it to taste at the end.
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0 users found this review helpful

Cordon Bleu Chicken Rolls

Reviewed: Oct. 25, 2010
Followed someone else's suggestion and mixed some Italian bread crumbs in with the corn flakes. Also added a couple of huge dollops of dijon mustard on the chicken (I love that flavor in this dish). Also followed whoever's absolutely brilliant suggestion of wrapping the cheese in the ham first, then rolling it in the chicken to prevent less cheese loss. And added another teaspoon or so of lemon juice to the sauce. This is SO GOOD!!!!
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10 users found this review helpful

Slow Cooker Chili II

Reviewed: Oct. 24, 2010
Super easy and delicious. Added about half a teaspoon of cumin and quite a bit more cayenne and doubled the meat. I will probably follow suggestions and replace one of the puree cans with diced tomatoes. Served with cornbread and on top of mac - happy happy!
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5 users found this review helpful

Mariu's Spaghetti with Meat Sauce

Reviewed: Oct. 14, 2010
Didn't add the mint and didn't miss it. This is THE bolognese sauce from now on - I'm not looking anymore! The depth of flavor is sooo good here. Made it with Lidia Bastianich's homemade gnocchi and the combination was to die for...
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3 users found this review helpful

California Salad Bowl

Reviewed: Oct. 13, 2010
Totally awesomely delicious. Loved the mix of veggies that went in here. I don't know that the cheese was necessary but loved the olives/tomatoes with the sauce. Not sure why the prep time is 25 minutes, it took about 5 minutes to make the dressing and 5 minutes to throw the other stuff together!
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3 users found this review helpful

Marzetti® Italian Penne Pasta Salad

Reviewed: Oct. 10, 2010
I liked all the ingredients, but thought the salad tasted meaty. I was looking for something different - I think there is bacon in the dressing or something? That's what it tasted like anyways.
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6 users found this review helpful

Grilled Garlic Artichokes

Reviewed: Oct. 4, 2010
Really good but a little bland for me - I served it with a ranch dressing mixed with a little balsamic vinegar dip instead. Felt better than dipping it into oil. The technique worked perfectly though!
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4 users found this review helpful

Grill Master Chicken Wings

Reviewed: Sep. 11, 2010
These wings are AWESOME! Threw 6 wings in 2 ziplock bags, and squished out as much air and laid it flat in the fridge. Flipped as often as I remembered, around 4-5 times. Cooked 2 batches and found that the second batch - we cooked it longer, and the first marinade carmelized and crusted on the wings, then the second coating was another level of flavor. Served with some ranch dressing, but these wings could easily stand on their own. Awesome!!!
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6 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Sep. 7, 2010
Great recipe. Threw it in the slow cooker as others mentioned, which yielded some of the beer taste not burning off, so it was stronger in flavor than expected, but I think that's because I used a good flavored stronger beer (Newcastle), so it was my fault for changing the recipe. Great though!
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1 user found this review helpful

Chile Verde II

Reviewed: Sep. 7, 2010
This recipe is amazing, and cannot be beat. It is the real deal. I also boiled tomatillos with the jalepeno as others mentioned, before throwing into the food processor, and served this over rice. Amazing flavor!
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3 users found this review helpful

Loose Meat on a Bun, Restaurant Style

Reviewed: Sep. 7, 2010
Pretty good but I don't have the memories to go along with this sandwich. I love foods that bring memories though! I thought the meat would have more flavor. With mustard and cheddar to hold all the meat in (messy sandwich), it tasted a little like McDonalds.
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0 users found this review helpful

Dumplings

Reviewed: Aug. 15, 2010
I'm rating this 4 stars because I'm pretty sure I screwed it up, because the recipe was not clear enough. The milk should be room temperature, otherwise it clumps up the flour and does not yield and even consistency. It absorbs flour too quickly. I then had to mix too much to try to incorporate the rest of the flour, which made the dough tough and super doughy after cooking. I will try this again and re-rate it then.
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Slammin' Salmon

Reviewed: Aug. 15, 2010
This marinade is unbelievable!!!! It creates this delicious coating of flavor that carmelizes to the salmon, but does not over the flavor of the salmon, so that really peaks through. Served this with rice and Snow Peas Oriental which is great because it makes a lot of sauce which goes great with the sauce, and it has a similar flavor, so it's perfect. I wouldn't change a thing.
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Snow Peas Oriental

Reviewed: Aug. 15, 2010
A perfect side for Asian dishes (I made this with Slammin Salmon, which is ridiculously delicious, btw), and then served it with rice. I liked the sauce over the rice as the Slammin Salmon's sauce was too overpowering for me. This makes a lot of sauce so it was perfect for plain rice.
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1 user found this review helpful

Linda's Lasagna

Reviewed: Aug. 9, 2010
We loved this!!! The onions added enough sweetness to the sauce so I did not include the extra sugar, and I used half turkey instead of all beef to be healthier. Why would anyone use ricotta instead! Cottage cheese is waaaay healthier (high in protien, low in fat), and once you blend it, the texture is exactly the same. After reducing the sauce, the flavors got pretty intense, so I may use more water next time, as I needed some extra sauce to help the no-boil noodles reconstitute. Really great!
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2 users found this review helpful

Chicken Fajita Melts

Reviewed: Aug. 2, 2010
We really liked this - the flavor was right on and it was so easy to make. I also used fajita seasoning instead of taco flavored. I made them for work so I didn't get a chance to broil it, just microwaved it and served on sandwich thins.
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2 users found this review helpful

Watermelon Agua Fresca

Reviewed: Jul. 13, 2010
Totally refreshing and perfect for a summer barbeque. I still stop to pick out the white seeds from the 'seedless' watermelon.
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1 user found this review helpful

5-Minute Guacamole

Reviewed: Jul. 6, 2010
Found this recipe when people were already over and was thanking my lucky stars that I had all the ingredients on hand. For how few ingredients there are, this recipe turns out amazing.
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16 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 1, 2010
With the first bite to 'test if it's done', the boyfriends eyes nearly popped out of his head. It's that good. I'm afraid of grilling chicken because it usually dries out, but this recipe promises moist chicken and it SERIOUSLY delivers! We didn't use the rosemary because we don't like it (nor did I feel like buying a huge pack for a tablespoon's worth - if you have a good friend that grows some, I recommend kissing butt for a sprig ;) ). I threw in 2 pinches of thyme leaves as a replacement. Made a little extra sauce and served over rice (cooked it a little bit since the chicken sat in it), and served it up with some grilled corn (butter, salt and pepper wrapped up in aluminum foil). Fabulous. The fiance said THIS HAS TO MAKE IT INTO OUR RECIPE BOX. *Update* Skewered this with some onions then grilled and threw on top of a salad with Mama's Balsamic Vinagrette which paired p e r f e c t l y with it. Awesome!
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Cabbage Rolls II

Reviewed: Jun. 14, 2010
Quite tasty! The boyfriend was originally skeptical, but after the first bite right out of the slow cooker - he said it's like meatloaf (in a good way). It's flavorful and the cabbage lends a nice sweet/sour quality to the dish, and the sauce is really good. I lowered the pepper to 1 teaspoon, and that's pretty much all that's needed - I can taste the burn that would come on with more. I didn't put onions in my portion, and I can see what the onions did - a vidalia just melted in and added some other sweetness which overall just adds a great quality to the dish. They melted right in. I'll add onions to it all from now on. Also used brown rice instead of white to be healthier and thought that was great too. Hardly noticeable. That overnight freezing of the head of cabbage is such a neat trick! I just need to take it out of the freezer longer than a night for it to thaw all the way to the middle by cooking time. The cabbage gives off a lot of liquid when cooking, so I recommend doubling the sauce which otherwise becomes so watered down it's unrecognizable.
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2 users found this review helpful

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