meg_in_quebec Recipe Reviews (Pg. 1) - Allrecipes.com (12094654)

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Grilled Tilapia with Mango Salsa

Reviewed: Aug. 15, 2014
I've made this twice now for lunch dates with friends, and it was a hit both times. Easy and delicious (SERIOUSLY easy, I think the hardest part is cutting up the mango). The only change I made the second time was to dial back the cilantro just a little in the salsa. Prepped the salsa the day before, marinated the fish for an hour or two before cooking, and it made for a great, light, summery meal out on the deck. The oil in the marinade will make the grill really flare up, so beware. One friend got a good laugh at how I just sort of tossed the tilapia at the grill from almost a foot away. The fish may kind of fall apart on the grill, but that's not a fault of the recipe. We have a thingy, a metal plate with small holes in it, that we can place on the grill, and I may use that in the future so it's easier to flip and recover the fish. Big hit and will make again.
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Chicken With Mushrooms

Reviewed: Feb. 22, 2013
This is a GREAT base, as others have said. I prepared it mostly as written, but added the can of mushroom soup and some white wine, seasoned salt, and black pepper to the chicken stock. I also included an obscene amount of sliced mushrooms, some sliced onions, and a thick layer of spinach. Didn't cook the veggies at all beforehand, and they came out just perfect. Easy, moist, and delicious. We will eat this many more times in the future.
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Orange Herb Roasted Chicken

Reviewed: Nov. 23, 2012
This recipe is a great place to start! After reading a lot of reviews, I mixed the herbs, garlic, and orange zest into softened butter and rubbed all over the birds, inside the skin and all around in the cavity (I didn't bother with anything except brushing with butter on the outside of the skin). I shoved tons of orange into my bird, including inside the skin up between the wings and thighs. I roasted breast-side down until the last 20 min (took about two hours for two 4 lb chickens). When they first came out of the oven, the orange smell was really strong, and I worried. But the orange flavour was very subtle in the meat. The chickens turned out falling-off-the-bone tender and juicy! The white meat was more moist than some dark meat I've had. VERY pleased with my first attempt at roasting. This is a "keeper."
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Savory Pan-Seared Tuna Steaks

Reviewed: Aug. 15, 2012
Of course I love it! Though my husband loves it, I always think, "No fish while he's home," so I forgot about this recipe and hadn't made it in over a year. With the husband gone for four months (military), I stocked up on fish at the store, and I remembered this when I saw frozen yellowtail steaks. It's the only recipe I've ever made completely from scratch, without borrowing ideas from anyone else. I just made it tonight, after submitting the recipe (I wanted to have a photo, haha), and it's better than I remembered. I'll probably up the cayenne a bit in the future, though. I like heat. I forgot how easy and delicious this is, and I'll be having friensd over to share it on Friday.
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Sweet Garlic Chicken

Reviewed: Jun. 21, 2012
I made the marinade in the quantities listed, but I only used two boneless chicken breasts, cut into strips. Marinated for more like 6 hours, and then poured most of the marinade into the pan with the chicken. Without any flour or cornstarch, the sauce thickened up a bit, and I served over rice. Other than planning this early (because of the marinating time), it's probably the easiest recipe I've tried. It had great flavour, and we will definitely be adding this to the regular rotation. Might add some chopped peppers in with the onions next time for some color.
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Butternut Squash Casserole

Reviewed: Nov. 8, 2011
I'm not a fan. I baked according to the recipe, except for reducing the sugar (per many recommendations in the reviews), but it was just sort of lump of sweetened mush. I'm looking for something special to bring to Thanksgiving, and this just wasn't it.
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Mary's Sugar Cookies

Reviewed: Nov. 3, 2011
I had NEVER before baked from scratch, and after reading through many recipes and reviews, chose Mary's sugar cookies for my first experiment. I read through a lot of the feedback, which was really helpful. The cookies turned out PERFECTLY, and I was even making "Q" and "C" cookies for some of my loved ones. No cracking, no real difficulty working the dough at all. NOTE: I did roll the dough out between two sheets of waxed paper and THEN put the rolled out dough back into the fridge for a few minutes. Cut out the cookies quickly, while the dough is still good and cold, and it was a breeze! The taste was exactly what I was looking for, classic sugar cookie goodness. I even passed some around to our neighbors. Mary's sugar cookies made this no-bake girl feel like Betty Crocker.
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Weeknight Pork Chops

Reviewed: Jul. 18, 2011
This is a very good recipe that has become one of our weekly or every-other-week dinners. I use apricot preserves instead of strawberry on lean, boneless chops. I season the pork lightly with salt, pepper, and a little garlic powder and cook it up with some chopped onions. I prep the sauce on the stovetop and then add to the pork skillet. Very tasty, very easy!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 18, 2011
This was EXCEPTIONAL. Based on the comments in other reviews, I dredge the chicken in whole wheat flour. I don't like cooking with butter much, so I use canola oil. I also deglaze with white wine and use lemon juice instead of lemon pepper. "Caper Chicken" is now the boyfriend's favourite dish.
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10 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Jul. 18, 2011
We weren't very impressed with this recipe. It wasn't bad, there just wasn't much flavour to it. Was worth a try, but wasn't a "keeper" for us.
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Paprika Chicken with Mushrooms

Reviewed: Jul. 18, 2011
This was suprisingly flavourful, especially considering how easy it was to prepare. I don't like to cook with butter because of the added calories and how easily it scorches, so I used about a half a cup of chicken broth with just a tiny pat of butter. I'll definitely be making this dish again regularly.
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Baked Honey Mustard Chicken

Reviewed: Jul. 18, 2011
Made this for the boyfriend, and we both deemed it just "okay." It wasn't bad, it just didn't wow us. The chicken was nice and tender (I covered it for the first half of the cook time as others have suggested), but the flavour was just so-so. This one isn't getting added to the "keeper" file.
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Stuffed Chicken Breasts with Artichoke Hearts, Feta Cheese, Capers, and Black Olives

Reviewed: Apr. 25, 2011
I tried this recipe almost exactly as written. The only changes I made were to pound out the chicken prior to marinating, and I only marinated it for 3-4 hours. Also, I used kalamata olives, as those are our favorite. It probably took about 40 minutes until I was sure the chicken was cooked through. It was DELICIOUS and so, so easy. The chicken was tender and juicy, and the filling ingredients complemented each other nicely. This was the first time I'd ever experimented with a stuffed chicken recipe, and after one bite the boyfriend and I declared this recipe a keeper. We're playfully arguing over who gets to eat the leftovers for dinner tonight. We'll probably experiment some with other ingredients in the stuffing, but this recipe will probably see weekly use from now on.
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