STARDUST_331 Recipe Reviews (Pg. 1) - (1168350)

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Crispy Fish Fillets

Reviewed: Jan. 24, 2007
The boyfriend stopped 3 times to say how awesome the coating was. The key is definitely as others have said, to flour the fish first - this way the egg/mixture sticks better and you get a better coating. I could have eaten this without a sauce on the side - the mustard made such a nice addition. At first I thought it was too much but it really wasn't - after it's fried it's not as potent. We also threw in some garlic powder into the mustard/egg mixture (if you throw the spices into the potato mixture it will fall to the bottom and never get on the fish). I used tilapia (apparently they dont carry grey sole or any sole for that matter in Virginia) and only needed 2 minutes on each side for a gorgeous golden brown coating.
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248 users found this review helpful

Stuffed Shells I

Reviewed: Feb. 14, 2003
So. I don't like cottage cheese but wanted to give this a chance, so I made half the shells with ricotta instead, in case we didnt like the cottage cheese ones. Oh and I used small curds (in the snack packs) instead, cause I thought the large ones might be gross! It turned out after eating the cottage cheese ones, I couldn't go back to the plain ricotta ones! The cottage cheese ones were so much richer and had good texture, I start thinking about the leftovers at like 10:30, when lunch is at 12, and cant wait until that time to eat them. We had extra filling left over, and some extra manicotti shells; it made a really good manicotti filling too. The only suggestion I would make is to season the filling a little bit with Italian seasoning, but other than that this dish is EXCELLENT. *Update* I've now added one box of defrosted frozen spinach (rinsed and squeezed dry) and about half a pound of cooked ground sausage, and it's so delicious. It makes this really hearty and works well if you have a needs-meat significant other like I do. Otherwise I would still do the spinach for some added vitamins without the meat. The large curd cottage cheese I found out is big and soft and not small and grainy like the small curds, and the texture is unnoticeable especially if you have spinach and sausage in there, so that's only what I use now!
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217 users found this review helpful

Manicotti Alla Romana

Reviewed: Nov. 18, 2002
Oh man, is this AMAZING. Followed a recommendation, and halved the garlic and used 1/2 pound sausage and 1/2 pound beef. It took a while to make, but it was not hard by any means - something you open a bottle of wine while making; by the time the wine is done, the incredible meal is done as well. The white sauce TOTALLY makes the dish, and goes well with Ragu Traditional, which is mild enough to not overpower anything else. The manicotti stuffing would definately have been bland, if not for the sausage and the Italian seasonings I added (this is a MUST). Thanks though, adding this to my recipe box as I write this!!!!!!
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153 users found this review helpful

Chip Chicken Lollipops

Reviewed: Aug. 8, 2007
I've run into issues with the tenderloins drying out before, so I soaked the tenderloins in buttermilk this time, then took them out and breaded them with sourcream and cheddar baked Lays. This is so good!!! I wish I had seasoned the chicken first, but the baking time was perfect and I dipped it in ranch dressing. Awesome recipe!
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119 users found this review helpful

Chicken Kiev

Reviewed: Sep. 4, 2002
This recipe is really good, however I had a hard time keeping the butter in the chicken. I fried the chicken for about 2 minutes on each side, then baked it for about 15 minutes in a 350 degree oven and it came out perfectly. I did use more dill, because I love it. A great recipe!
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81 users found this review helpful

Cream Cheese Squares

Reviewed: Jun. 21, 2007
I halved the recipe, and thought this was really good but I will reduce the sugar that mixes with the cream cheese by half next time, and added orange and lemon zest, which I thought added a nice flavor. I also needed to half the butter. I like this cold or warm.
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75 users found this review helpful

No Sugar Apple Pie

Reviewed: Jul. 25, 2005
Made this for my diabetic dad who said it was great, but this is NOT a 'no sugar' apple pie. It's a 'no sugar ADDED' apple pie. The no sugar added apple concentrate had 28 grams of sugar! I used granny smith apples, because they are less sweet. I will keep looking for another recipe that has less sugar overall. By mistake, I made the concentrate/cornstarch mixture first, before peeling the apples, and then afterwards it was goopy and did not mix well into the rest of the mixture, but had it been done right it would have made a really nice gooey pie. Actually my dad just checked his blood sugar and it's really high!!!! Stay away, diabetics!
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68 users found this review helpful

Italian Grilled Cheese Sandwiches

Reviewed: Mar. 20, 2003
Really great QUICK QUICK recipe. I made the mistake of thinking that the stove would be faster for this, wish I had tried the broiler. Definitely doing that next time, or using the sandwich maker, which this is also good with....I'm beginning to think that these are the only grilled cheeses my boyfriend wants now. Be sure to use whole milk mozzarella for the best taste!!!
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63 users found this review helpful

Strawberry Tiramisu for Two

Reviewed: Sep. 23, 2002
Well this is the most amazing tiramisu recipe ever. I cannot BELIEVE not that many people have tried it. This will now be the dessert for every birthday/special occasion. It is not too sweet, and the whole recipe just tastes fantastic - the strawberries really lighten up the dish. FYI, 1/3 cup espresso is a little less than 2 shots at Starbucks - I like to apply it with a brush to the lady fingers. My brother is impatiently awaiting HIS birthday now....
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62 users found this review helpful

Tortellini Soup

Reviewed: Feb. 17, 2002
This was delicious. Neither my boyfriend, brother or I eat tomatoes, so we pulverized it in a hand blender, then added it to the broth. I also added a little cornstarch for body, which worked out nicely. I added the grated parmesan to the soup while cooking, then covered with shredded parmesan while eating. Cannot wait to make this again!!!!!
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60 users found this review helpful


Reviewed: Aug. 6, 2006
This recipe was really easy, although I needed to use less water (about 1/2 a cup only) because I soaked the apples in water with a little lemon juice to prevent browning, although in retrospect I guess it doesn't matter since the cinnamon and cloves are brown :). This recipe tastes exactly like Mott's cinnamon applesauce which I LOVE, but I can pronounce all the ingredients that went into it. I used 6 Fuji apples (I tried this with golden delicious and did not like it - I'm going back to Fuji or Cortland next time - the Fuji won't need any sugar) and 1/8 c sugar, and probably could have gone without, completely. I used 1/4 teaspoon cinnamon cause I love cinnamon, and will leave out the cloves next time. I also might try throwing in some strawberries or other berry. I did need to cook it 5 minutes longer.
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57 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Jul. 19, 2002
I had to travel (via public transporation) to a potluck, so I made the creamy spread, and brought the sliced cucumbers and melba toast separately. You know how you dont want to eat too much of what you brought, so that others can eat it? I couldnt stop eating this and felt horribly guilty the whole time!!!! It was great with the melba toast, and all of these were gone. I may try to use this recipe with finger sandwiches. THANKS!!!!!!
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56 users found this review helpful

Bacon Water Chestnut Rolls

Reviewed: Jan. 18, 2006
This recipe is good and is great microwaved (yes, bacon gets crisped in a microwave!) I had to make this at work in the middle of the day so I didn't have any other options but this is the only way I'll make it from now on. I wrapped 1/2 slice bacon around the chestnuts and secured with a toothpick, then placed 5 on doubled up paper towels on a paper plate and microwaved it for a minute. This half cooked them. Then I refrigerated and brought it in the next day. Microwaving for another minute did the trick - they were crispy and hot. The only thing I don't like about this recipe is that the sauce is enough for 4x the number of chestnuts in this recipe. Definitely half or quarter this sauce and you'll still have plenty. Beware the grocery store branded chili sauce - this is just cloaked cocktail sauce, not chili sauce!
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52 users found this review helpful

Little Meat Loaves

Reviewed: Jun. 24, 2002
Hmm...I rarely leave a bad review, however I found that the addition of sausage left me with little pans of grease. I put each into mini loaf pans, however the grease filled the bottoms of each one. Perhaps if I had shaped loaves and place them all into a 9x13 pan like the recipe said, maybe the outcome would have been different (honestly I don't think so though). Also, the flavor of the sausage was so overwhelming, that the flavor of the parmesan/ritz crackers (which I love in food) was completely covered.
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47 users found this review helpful

Best Hot Crab Dip

Reviewed: Jun. 3, 2005
Do NOT let the long list of ingredients intimidate you - it is WELL worth it. God this recipe is so so good. I did one of those 'well I should make sure it tastes ok before I serve it' and kept eating it before it was baked!!!! I used 2 cans lump crab meat (in the tuna section of the grocery store) and 1/3 can white crab meat from the same section, and was amazed at how good this came out. The sourdough 'dish' is brilliant. Served this with wheat thins also, but may put some salt in next time, and serve it with Carr's Table Water crackers. God I could eat this entire thing alone.
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45 users found this review helpful

One Skillet Corned Beef Hash

Reviewed: Apr. 22, 2004
WOW way too much pepper. I didn't need to cook everything that long - I cooked the potatoes for around 5 minutes, then added the corned beef, and after another 10 minutes everything was done. Please make sure your vinegar is cooked out or it will taste sour. You should be able to smell it while cooking and if you can still smell it, it's not totally out! This recipe definitely needed the corn I added. Good though - tried canned Hormel and that was ok, but the recipe was good.
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45 users found this review helpful

Spinach Artichoke Feta Ball

Reviewed: May 22, 2006
This is good, but the Ranch dressing makes it taste too canned and salty - don't forget the feta is already salty! It also covers the feta taste...
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44 users found this review helpful

Balsamic Bruschetta

Reviewed: Mar. 13, 2008
This was really good although it was a little bland - I threw in some balsamic viniagrette in the morning and it was awesome. I used this in a sandwich with really good ciabatta bread, proscuitto, and fresh mozzarella. Mmm.
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41 users found this review helpful

Chilaquiles II

Reviewed: Aug. 12, 2007
Really filling, really good. Not the prettiest though. Definitely don't leave out the salt. I can see why this is a hangover helper - the grease from the tortillas could settle any stomach! I used flour tortillas and taco sauce by Ortega, and will make this every time I'm hung over! I bet it'd be great with corn tortillas. Had it for dinner and it was enough to fill! Bet it would be a great Sunday brunch where you expect your meal to hold you til dinner. **UPDATE: I cut up the tortillas and sprayed both sides with cooking spray, then baked them for 15 minutes at 400 degrees and they tasted the same as fried, but healthier!
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41 users found this review helpful

Poppy Seed Poultry Casserole

Reviewed: Jan. 27, 2004
I had to make a couple of changes, and I'm glad I did, or this dish would be very bland. First, I boiled the chicken for about 15 minutes, the cut it into huge chunks and threw it into a hand blender. It made it into small shreds, but a nice uniform size, and took a lot less time than hand shredding the chicken - I'm not a fan of chunks. At the same time I put basmati rice into a rice cooker so both the chicken and rice were done at the same time. Then I used half a can of cream of chicken and half a can of cream of mushrooms, added a cup of mushrooms and a cup of chopped celery (which i sauteed while the rice and chicken were cooking) an extra 2 tablespoons of dill (I love the stuff) and 2 tablespoons of minced garlic. Also, this recipe needs about 1/2 cup of milk and some major salt and peppering. This recipe is really growing on me. The more I eat it the more I really like it. Even though the Ritz crackers heat up mushy in the microwave, it adds so much flavor I'm contemplating adding more. Plus I ate this at my desk today, and someone followed me back to my desk, by the SMELL!!!! Good stuff, thanks. Great make ahead and freeze or save for the rest of the week-type meal.
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40 users found this review helpful

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