PUBEENE Recipe Reviews (Pg. 1) - Allrecipes.com (1212225)

Island-Style Fried Rice

Reviewed: Oct. 2, 2011

We were doing a Hawaiian-themed lunch at work and I picked this recipe because not only did it look good, it seemed like it would be easy and quick enough to do on a week night. I found some sweet pork sausage at the Asian Market - it wasn't called lup cheong, but I think it was the Filipino version of the same thing. It didn't slice well, so I squeezed it out of the casing and it worked fine. I cooked the rice a day ahead, so that it would be cool and ready to go. I read all of the comments and used a 20-oz can of pineapple tidbits. I cut the SPAM in very small pieces (not much experience with it, and kinda grossed out by it) and fried it and the sausage until very crisp. I also fried the rice quite a bit longer than the recipe said so it would also be crispy. The next day, I stirred in the green onions right before I nuked the rice. I have to say, despite my trepidation over SPAM, that it was very, VERY tasty, and was the hit of the potluck! There was not a single grain of rice left, and everyone, bar none, asked me for the recipe. I will make this again!

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1 user found this review helpful

Eggplant Parmesan I

Reviewed: Aug. 24, 2008

Although I think the basic concept of this recipe is good, there are some flaws with the measurements. I made this tonight, and made some adjustments based on some of the reviews I read, so maybe that was part of the problem, though I don't think so. I baked the eggplant rather than fried it because I didn't want a lot of extra calories from the absorbed oil. The recipe called for one eggplant, but since the ones I had were small, I used two. Then there wasn't enough to make 2 complete layers in a 9"X13" pan, so I had just a partial layer. The ricotta/cheese filling is delicious, particularly with fresh basil from our garden. I baked it 30 minutes and wasn't able to cut through the eggplant; cooked it another 10 and it still didn't seem right so I took off the top layer and cooked it yet another 10. It was edible and flavorful, but not destined to become a tried-and-true staple of my household. It was too problematic. I want a more reliable recipe that I don't have to troubleshoot but can instead gently adjust and perfect each time. .

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1 user found this review helpful

Campfire Foil Packs

Reviewed: Aug. 2, 2008

I made this for a group of 10 while camping. It was nice to be able to make it in advance - I added the potatoes along with everything else, but didn't add the mushrooms until before putting on the grill because I didn't want to chance having them turn brown. Since I had 12 packets, this was kind of a lot of work, and I would really prefer not to have to do it that way again. Next time I may chance having the shrooms turn dark! This was very good, and everyone aged 10 through 66 liked it very much , but personally, I thought it was a little bland. Make sure to add some kind of seasoning. I added salt, pepper and Montreal Chicken Seasoning, but I think it could have used even more of something. Very good, but just needs a little "oomph".

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3 users found this review helpful

Fluffy French Toast

Reviewed: Aug. 2, 2008

I measured out the dry ingredients so I could fix it while camping. I like the addition of flour, and everyone else seemed to, too. It seems like it fluffs it up a bit more and lends itself more to crisping on the outside. We used the thick bread specifically made for French Toast so I didn't get quite 24 pieces after doubling, but no one went hungry. I will definitely hold onto this recipe!

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1 user found this review helpful

Avocado Feta Salsa

Reviewed: Jul. 5, 2008

I made this for a 4th of July gathering, noting the numerous 5-star reviews, and received a unanimous thumbs-up. I would probably never have come up with this combination of ingredients on my own, but it works! Definitely go with the cilantro over the oregano/parsley. The beauty of this recipe is that you really don't have to follow the ingredient quantities too closely. I just kept adding (and tasting, naturally!) until I had the desired amount, adjusting the seasoning accordingly. This one's a keeper!

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34 users found this review helpful

Vegetable Medley Casserole

Reviewed: Nov. 29, 2002

I took this casserole to Thanksgiving, where the vegetarians and meat-eaters alike scraped the dish clean. I used a veggie combination that included potatoes, which was a very nice addition. I used Jack and Cheddar, and that worked out just fine.

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4 users found this review helpful

Divine Spaghetti Sauce

Reviewed: Aug. 4, 2002

It was my turn to cook for family dinner (we meet at my dad's on Saturdays), and my 5-year-old daughter wanted spaghetti. I don't like spaghetti, and my husband fixes a packaged sauce when the 2 of them have it. I insisted on a from-scratch recipe and liked the fact that this sauce simmered all afternoon. I left out the celery and peppers (at my husband's request) and added red wine (at my father's request), and served it up. Everyone raved about it, and they are a diverse and picky group. My daughter did not find it too spicy. This might even make a spaghetti fan out of me!

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22 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Jun. 16, 2002

I took this to a potluck, set it down, and came back a few minutes later to a table of people with guilty expressions! This was a welcome change to the usual chip-and-dip fare, and especially nice for summer. I used sprigs of fresh dill on top rather than dried - which makes them look as good as they taste. I will definitely make this again!

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76 users found this review helpful