STARDUST_331 Recipe Reviews (Pg. 6) - Allrecipes.com (1168350)

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Udon Peanut Butter Noodles

Reviewed: Nov. 9, 2012
Very good but didn't love how 'doughy' the udon noodles were. Will try this with a thinner noodle next time.
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1 user found this review helpful

Strawberry Spinach Salad I

Reviewed: Nov. 9, 2012
Thought the dressing was really really sweet.
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1 user found this review helpful

Fried Steak with Peppercorn Gravy Sauce

Reviewed: Nov. 4, 2012
Really good and quick but did taste processed. But if you love brown gravy mix (which I don't normally eat), you will love this.
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2 users found this review helpful

Cuban Smoked Sausage with Chickpeas

Reviewed: Nov. 2, 2012
After one bite, the husband said 'Instant Classic', which means, 'Get this into the recipe book, it's going to be part of our regular rotation'. It's so inexpensive to make (Hillshire Farms Lite Smoked Sausage goes on sale so frequently) and essentially a cupboard meal for us. Served it over brown rice. The only thing is that it was quite salty AND SPICY!!!! I had to actually add a spoonful of sour cream to mine to tame/cool it down some. I will add one heaping teaspoon of crushed red pepper next time instead of the full 2 teaspoons and will go looking for the low sodium adobo. Update: made this with low sodium adobo and it's still pretty salty, not sure what to do next....I used no salt added tomato soup, 1 teaspoon low sodium adobo and marsala (since I only have cooking sherry at home which has added salt to it), and that helped a little bit. I hope to find reduced sodium sausage, because the low sodium adobo seems to be missing certain spices like cumin, so I'd like to go back to it.
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3 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Oct. 1, 2012
I've made this twice now and loved it both times, though it isn't quite the flavor I was looking for (like the soups in the restaurants). This is more like a stew. Used hot green chiles for a little spice and love the hominy in this. Since I didn't have anything else to do with the rest of the cans, used 1 whole can of corn and 1 whole can of each. Since the soup doesn't simmer that long, the cilantro is very strong flavored (it doesn't have time to mellow, so if you don't like cilantro, leave it out - tastes just as great without it!). Used 3 chicken breasts (just poached and hand-shredded) and could have even used another. Replaced the water with the broth from poaching the chicken. Pretty quick to throw together with some great flavor! Might throw in a teaspoon of cumin next time.
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2 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Sep. 27, 2012
I've made this several times and forgot to review this - it's delicious! No changes, follow it to a T and everyone LOVES it, even after you tell them there's peanut butter in it later. Definitely chicken soup for the soul!
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1 user found this review helpful

Meatball Sandwich

Reviewed: Sep. 5, 2012
This recipe saved us - we needed something to bring in for lunch that was going to be quick to throw together. It took about 10 minutes to make the meatballs then another 25 to bake (after 20 minutes they were still not all cooked through - need to use the meat thermometer next time). Definitely a delicious and moist meatball! Didn't bother with the garlic powder and toasting since I'm at work. The garlic is prominent, surprisingly with only 2 cloves. This barely made 4 sandwiches for us so I would double this recipe next time. I only had Italian seasoned bread crumbs on hand so I didn't include the Italian seasoning.
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3 users found this review helpful

Slow Cooker Bolognese

Reviewed: Aug. 29, 2012
I think this is a good standard bolognese, and bet that someone's suggestion for sausage or the author's suggested meatloaf mix would be really good. Followed the recipe pretty much to a T (other than an 1/4 tsp of crushed red pepper) and also threw in a piece of parmesan rind to the second cooking section, but not sure if that did very much. Definitely as people said - got a good meaty flavor to it.
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6 users found this review helpful

Peruvian Lomo Saltado

Reviewed: Aug. 22, 2012
I can't believe these few ingredients make this delicious of a meal. Got the beef tri tip from Costco. Couldn't find the aji amarillo (jarred or otherwise) at our supermarket and had to buy the paste - used about a heaping teaspoonful and may use another half next time. Made the french fries with yukon golds as well and they came out fab. Served with brown rice and let everyone assemble before eating so the fries maintained some of their crunchiness.
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6 users found this review helpful

Tina's Greek Stuffed Peppers

Reviewed: Aug. 20, 2012
Tina is a genius! These are so delicious. I used .5 pounds lamb with 1 pound ground beef (will either use all beef next time or still maintain the same ratio as I don't love lamb), and half an onion based on personal preference. To circumvent what everyone was saying about the undercooked pepper, I blanched them for 2 minutes each in boiling water then threw them into ice water immediately. After filling and baking, there was still some crunch left to the peppers but they were cooked perfectly. Otherwise, followed the recipe to the T and thought these were amazing. Also, this recipe makes a perfect amount of stuffing. Most recipes that require stuffing - you're always worried that there isn't enough stuffing, but this made enough to fill 6 green peppers (I always get them from Whole Foods - they have the most gorgeous, giant green peppers), and leave some loose for extra nibbling and round out that meal for the hubby. Most of the time I have to bump up a 6 serving meal to make 6 true servings for us, but this one is dead on.
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3 users found this review helpful

Muffin Frittatas

Reviewed: Aug. 13, 2012
These are pretty awesome - followed the recipe exactly with the addition of a few slices of chopped bacon. Mine came out a little soggy but I think it was because I overzealously sprayed Pam, worried about what others said about sticking. Absolutely had no issues with sticking - they popped right out. The cheddar is strangely hard to taste (used Crackerbarrel), but these 'muffins' have a nice consistency to them - quite tender and moist. I hate omelets but didn't have a problem with these. I'm excited to try what others have suggested - addition of dill, or feta, mushrooms and spinach (I'd probably saute the mushrooms and spinach first to get rid of the excess moisture). But they are filling and a great breakfast to take to work as they fill you and are mini. I got 12 muffins from this. Couldn't taste the zucchini at all but I think it added a lot of moisture and this would be a great way to hide those veggies from the kids.
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1 user found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 9, 2012
As promised, absolutely fabulous AND a bonus that I had everything in the kitchen! Made it for a kirby cucumber/tomato salad (from my mom's garden) and it was delicious although it needed maybe 15 minutes to marinate. I can just imagine what that salad could have been with some feta and onions!
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1 user found this review helpful

Chicken Chimichangas with Green Sauce

Reviewed: Aug. 9, 2012
The hubby said 'I want to take a picture of this because it looks like it came out of a restaurant!' I agree, this could have used maybe 2/3 of the package of cream cheese but overall a delicious recipe and a great way to use up extra cream of chicken soup in the cabinet, which is how I found this recipe ;). Made a full recipe but half the sauce (and that was more than enough!)
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4 users found this review helpful

Hearty Hamburger Soup

Reviewed: Jul. 30, 2012
I want to love this but thought it was overly acidic (maybe it's the brand I'm using? Hunts?) and processed-tasting. But it's loaded with with good veggies and I love the barley in there. I've made this according to the recipe once and once with the meatball suggestion by Tracy and liked the meatballs better (the texture is much softer, less chewing needed but then there is so much more fat to get out which is annoying later). Definitely great for the fall with a nice hunk of bread.
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3 users found this review helpful

Bite-Sized Salmon Tikka

Reviewed: Jul. 29, 2012
I'm not a fish lover, especially if it's dry, grilled fish. And i was disappointed that there was no tikka masala in this recipe.....until my first bite. This recipe has changed me into a salmon LOVER. It's so moist, very delicious, VERY spicy (the hubby loved it but it was even on the edge for him), so I will reduce the cayenne by 1/4 next time. Served it with rice and the Butter Chickpea Curry from this site but I liked it better with curried cauliflower that I found on another site. Also, I didn't use that much oil, just enough to sear - I didn't even coat the entire bottom and that works fine.
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3 users found this review helpful

Gumbo Style Chicken Creole

Reviewed: Jul. 23, 2012
I thought this was good but thought it was missing something. Not sure what. The hubby loved it though.
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1 user found this review helpful

Linguine with White Clam Sauce II

Reviewed: Jul. 8, 2012
My father is a 'linguini with white clam sauce' connoisseur and though this was great. I couldn't believe how easy it was to make and we served it with a few fresh clams for looks.
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1 user found this review helpful

Swiss Steak Quick and Easy

Reviewed: Jul. 2, 2012
This was easy as promised and tasted great. I also used about a 1/4 cup of cabernet sauvingon wine to deglaze and then 1/2 cup more while it was simmering which really added some depth. The brown gravy mixes were .87 ounces (couldn't find the 1.2 oz bags) so I just used 1 bag and it was fine with a little bit of salt. Definitely comforting and it would be awesome on top of mashed potatoes as others have mentioned. Didn't' use the cube steaks as had a round steak roast on hand - that came out tough, so if I am stuck with that again, might throw it all in the slow cooker (with the onions towards the end). So glad I found this recipe!
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1 user found this review helpful

Kung Pao Chicken

Reviewed: Jul. 1, 2012
My husband's new favorite recipe - he said 'at the Chinese restaurants you never know what you're getting and each restaurant is different, but since we made this at home, I know exactly what went in it, and it's awesome'. Used a 5 ounce can of water chestnuts because that's the size they seem to come in (and to double was too much), hot sesame oil for a little heat with a few shakes of crushed red pepper and doubled the liquid portions of the sauce. I also threw the peanuts in at the very last second because I like them crunchy and not mushy. Served with brown rice.
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Parmesan Pork Tenderloin

Reviewed: Jun. 19, 2012
Had pork tenderloin taking up space in the freezer and everything else except zucchini. Loved it! It's amazing how far Italian bread crumbs goes. Also threw on slices of mozzarella/provolone cheese and broiled it for a few minutes. Thought the bread crumbs weren't sticking that well but it worked absolutely perfectly. Thought we'd need sauce but it completely didn't need it. A little on the salty side (using Kraft Parmesan), might try real parmigiano next time. Served with a baked potato but might try angel hair with a light tomato sauce next time. Perfect weeknight meal.
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2 users found this review helpful

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