ARMY WIFE Recipe Reviews (Pg. 1) - Allrecipes.com (1190830)

Torsk

Reviewed: Feb. 22, 2012

These were really good and did taste like lobster! My only problem is that the recipe does not state how thick her filets are. Mine were really pretty thin. I boiled them for 2 minutes and then broiled them for just a couple more until they started sizzling and I think they were slightly overdone. I'll know better next time but some better instructions would be good. If I hadn't re-read the recipe I would have missed that the 8-10 minutes in the broiler was PER inch. Mine were so thin that worked out to like a minute and a half. If I'd waited for golden brown they would have been crispy rubber.

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Indian Chicken Curry (Murgh Kari)

Reviewed: Jan. 12, 2012

This was my first try at making and my first taste of Indian food! I thought is was very tasty. My kids thought it was a little too spicy so next time I'll reduce the cayenne. I cut my chicken breasts into small pieces and browned them instead of using the whole breasts. My only problem was that my yogurt separated. I had only 0% fat Greek yogurt on hand so maybe the fat free thing did it. Maybe next time I'll stir the yogurt in at the last minute just letting it heat through but not simmer. Thanks for helping me try Indian food. I liked that I was able to buy just the small amounts of the spices at our local healthy market and didn't have to buy jars of it.

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Sopapilla Cheesecake Pie

Reviewed: Jan. 8, 2012

This was really good! I baked the first crescent roll layer (I used the sheets) for about 6 minutes before layering. I used 3/4 cup sugar in the filling, 1/4 cup butter, and 1/2 cup sugar in the topping. I got the butter soft in the microwave and spread it on top of the top layer, then put the sugar and the cinnamon on top. The butter did not pool like others stated. I baked it for 30 more minutes but probably could have subtracted a couple minutes.

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4 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 31, 2011

We enjoyed this sauce very much! Good balance between sweet and spicy but very easy to make sweeter or spicier as you like. I like to make my own, no high fructose corn syrup!

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6 users found this review helpful

Mahogany Chicken Wings

Reviewed: Apr. 2, 2011

I followed the recipe exactly and then boiled and thickened the remaining sauce, dipped each piece in the hot sauce, and baked at 500 for a few minutes to caramelize them a bit. I packed them up to take to a potluck so didn't eat them right out of the oven but unfortunately after all that work there just wasn't much flavor. Needed more heat. And even though I used half regular soy and half lite they weren't nearly salty enough. Disappointing.

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Balsamic Roasted Red Potatoes

Reviewed: Dec. 23, 2010

I too was a bit skeptical about these taters but made them anyway. They were delicious! Making them again for Christmas dinner with our prime rib. The directions don't really say to stir the vinegar into the potatoes. Maybe that should be obvious but maybe not to some people. I baked mine on foil and then used the foil corners to pick up and turn the potatoes. Then sprinkled with salt.

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Ranch, Bacon, and Parmesan Pasta Salad

Reviewed: Oct. 23, 2010

I just finished putting this salad together for a potluck tomorrow and can't figure out how anyone could like it. Honestly, no flavor. I just spent the last 1/2 hour trying to make something edible out of it. Dull as dishwater. I hope by tomorrow it tastes better but I'm not holding my breath. I will add the bacon if I think I will serve it. I'm not wasting good bacon on it right now. Sorry I wasted the bowties and the parmesan already.

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Feta and Sun-Dried Tomato Stuffed Chicken

Reviewed: Oct. 18, 2010

This was very tasty. Instead of making the marinade I used Greek salad dressing which I always keep on hand. I left out the olives b/c they aren't my fave. The chicken was a little messy to fold up and secure and it didn't want to brown. I stuck it under the broiler and boy, it messed up my oven. But it tasted good!

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Smokey Chipotle Meatloaf

Reviewed: Oct. 12, 2010

This was very good! We are not usually meatloafers but I happened to have all the ingredients on hand and gave it try. I did not use a loaf pan but formed a loaf on a foil lined pan. Worked great! It even sat in the oven an extra hour covered with foil (with the oven off) waiting for the DH to get home. Still hot and yummy! Really good flavor. Lots of kick. Served it with some cheesy rice. Can't wait to try it with elk meat.

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Apple Cream Coffee Cake

Reviewed: Jun. 13, 2010

I made this at 7000 ft. so I tried using the standard changes for high altitude baking by adding flour and decreasing leavening agents. I had to add quite a bit of milk to make it anywhere close to cake batter consistency. I know coffee cake batter is usually thicker but this was like cookie dough at first. After all that I forgot to put the apples in the middle! Duh! I sliced the apple very thinly and put it on top of the cake with extra sugar and cinnamon on top. At 40 minutes it was no where near done. I baked it another 13 minutes and it tested done. But when we sliced it there were parts that could have been more done. Tasted wonderful though! My Sunday School class made short work of it! I'll make it again.

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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Apr. 3, 2010

This was very yummy! I took it to a church function and everyone raved. Perfect seasonings. I made my own tahini too which was worth it. Now that I can make tahini I am hooked on hummus.

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Chesapeake Bay Stuffed Rockfish

Reviewed: Mar. 26, 2010

I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it.

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Tasty Lentil Tacos

Reviewed: Feb. 5, 2010

Made this for the fam and doubled it. It took much longer than the 6-8 minutes to thicken up. I won't quite double the broth next time. I used an immersion blender to mash up the lentils. I had to add more spice b/c we like spicy food. I didn't put the salsa in the lentils but served it on the side with fresh guac. It was funny to see all the skeptical faces turn to smiles as they realized how tasty, healthy, and inexpensive this meal is. My DH is planning to take lentils on camping trips. I can't wait to share this recipe with friends who are very budget conscience lately. Thanks! Update: I made this again, doubling it, and used 4 cups of beef broth. It makes sense to use beef if you are trying to make it taste like beef! It was even better! I also put a can of diced green chilis in with the lentils.

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Chicken Tortilla Soup IV

Reviewed: Feb. 4, 2010

This was very good. I didn't fry tortillas but made my own flour tortilla chips to serve on the side with guacamole. I sauteed a bit of onion and jalapeno pepper at the very beginning b/c I never cook without some onion. :) I had 2 cups shredded chicken to begin with so I had to use more broth. I also subbed Rotel for the salsa and added some cayenne pepper for some more kick. I also subbed an 11oz. can of corn with green and red peppers. This soup was very yummy and will be on permanent rotation.

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Artichoke Chicken

Reviewed: Feb. 3, 2010

Very yummy. I cut my chicken breasts into strips/chunks and browned them very quickly in a pan. I then stirred them into the artichoke mixture, then baked in a casserole dish. I also did 1/2 mayo, 1/2 sour cream I served it over egg noodles so really could have used more sauce. The fam told me to put it on permanent rotation.

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Balsamic Glazed Salmon

Reviewed: Oct. 21, 2009

Well, I don't see what is so great about this. It made WAY too much and barely had any flavor. I'm thinking the 1 3/4 cups broth needed to be maybe 3/4 cup. It didn't ruin the fish but what was the point in such a mild flavor? Won't bother with again. Waste of $10 worth of salmon that could have been better.

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Taqueria Style Tacos - Carne Asada

Reviewed: May 5, 2009

I found this recipe when I was searching for a flank steak marinade for fajitas. I only used the marinade part of this recipe and it was delcious! Will use again!

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Foolproof Rib Roast

Reviewed: Apr. 12, 2009

I had to read through all the reviews to find someone who had cooked a smaller roast this way. I had a 2.78 pound roast. I seasoned it with Montreal Steak Seasoning as others did. I added extra pepper, salt, and garlic powder. You CANNOT salt the roast until right before you cook it!! Salt draws out moisture if it sits on the meat. Since the Steak Seasoning has salt in it do not use it too early! I put mine in a dish resting on its side on onion halves but next time I'll use a rack. I cooked mine for 30 minutes, then turned the oven off for 2 hours. I decided to check the temp and it was 138. I knew it was almost done but I had othr stuff to prepare so I let it sit almost another 45 minutes (I turned the oven on for about 4 minutes to replace the heat I let out), then turned the oven on again for about 10-15 minutes as everything else was getting finished. I have a big toaster oven to do other stuff. For au jus I put about 1/2 cup beef broth in the dish at the beginning and then added another 1/2 cup for that last 10 minutes. It was yummy. It turned out a perfect medium rare--pink but no running blood. Oh, I did have the oven light on the whole time so that might have kept the oven warmer and it is a brand new oven so it is well insulated.

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Vinegar Based BBQ Sauce

Reviewed: Apr. 11, 2009

Awesome! Made it as is. I cooked a 4lb. pork sirloin roast all day in the crock-pot in a can of consomme. I cooked this sauce on the stove to dissolve the sugar. About an hour before serving I took out the meat and shredded it with 2 forks, tossing out the fat and grissle. Then I poured out the juices from the crock-pot, replaced the meat, and poured on the sauce and mixed it in real good. I kept it on low until time to eat. Yummy! Just like home! Serve with some grilled buttered texas toast!

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Ricotta Gnocchi

Reviewed: Mar. 21, 2009

I had high hopes but was not real crazy about this. I doubled the recipe for the gnocchi and used my own sauce. I couldn't taste the gnocchi, they were just bland dumplings in sauce. Kids and DH liked it but I won't go to the trouble to make these again.

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