RouxZQ Recipe Reviews (Pg. 1) - Allrecipes.com (1214896)

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Roasted Swiss Chard with Feta

Reviewed: Apr. 10, 2012
I've never had Swiss Chard before, so decided to try this. What a nice surprise! I substituted parmesan for feta because of my boys preference, added a splash of balsamic vinegar, and cut the olive oil in half. My 16 yr old son really like the leaves, but not the stems, and my 10 yr old son said "yeah, its okay". I loved it! Just waiting for my husband to try when he gets home from work.
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26 users found this review helpful

Potato Leek Soup I

Reviewed: Mar. 14, 2012
Really liked this a lot! I omitted the butter and put 1/4c olive oil instead. I also added only 1/4 c half and half. I don't miss all the heavy cream of the "creamer" versions. Still lower in calories. Will make again.
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1 user found this review helpful

Potato Leek Soup I

Reviewed: Mar. 9, 2012
Really liked this a lot! I omitted the butter and put 1/4c olive oil instead. I also added only 1/4 c half and half. I don't miss all the heavy cream of the "creamer" versions. Still lower in calories. Will make again.
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2 users found this review helpful

Baked Potato Soup

Reviewed: Jan. 3, 2012
Quite tasty! My son just got his braces on and he couldn't chew anything and asked for soup for dinner. I obliged with this recipe. I added more bacon, more broth and potatoes, no pepper sauce or parsley. I didn't measure anything, just gauged it by eye. The consistency was perfect, not to thin or thick. I'll definitely make again.
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3 users found this review helpful

Asian-Inspired Mustard Greens

Reviewed: Nov. 16, 2011
I accidentally bought Mustard Greens instead of Kale (I thought they looked rather light in color). I've never had M.G. They are a bit spicy raw, so I hunted for a recipe to cook them with the hopes that they would taste good. This recipe caught my eye. Simple and surprisingly delicious. I mixed in a little Aji Nori Furikake (seasoned green seaweed and sesame seeds). I will mix this with rice and have for dinner tomorrow. I did not have Sake, so I used a little White Wine Vinegar.
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7 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Sep. 23, 2011
Delicious flavor and texture. A good simple recipe with only 5 ingredients. I did rate it a 4 instead of a 5 because I did have to alter the proportions. I used 6 cups chx broth and 6 medium sized RED potatoes with skin intact, half the bacon and half the 1/2 n 1/2, and I added garlic. I wanted a more soupy than stewy texture. It STILL turned out with a gravy/stew-like consistency. Not a tragedy. But I could not imagine the consistency of the recipe as written. My 15 yr old loved it, my 9 yr old liked it (its hard to knock his socks off at this age!). I quite liked it as did my husband, and I will probably make it again.
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0 users found this review helpful

Creamy Potato Leek Soup II

Reviewed: Sep. 23, 2011
Delicious flavor and texture. A good simple recipe with only 5 ingredients. I did rate it a 4 instead of a 5 because I did have to alter the proportions. I used 6 cups chx broth and 6 medium sized RED potatoes with skin intact, half the bacon and half the 1/2 n 1/2, and I added garlic. I wanted a more soupy than stewy texture. It STILL turned out with a gravy/stew-like consistency. Not a tragedy. But I could not imagine the consistency of the recipe as written. My 15 yr old loved it, my 9 yr old liked it (its hard to knock his socks off at this age!). I quite liked it as did my husband, and I will probably make it again.
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0 users found this review helpful

Key Lime Cheesecake I

Reviewed: Nov. 13, 2010
I LOVED this cheesecake. I got a hankering to make a "Margarita" cheesecake after having one at a cafe while on Jury Duty. This was as close to it as possible. It wasn't as "limey" as I wanted it. I added more lime juice and some tequila. But the taste, texture, and moistness was just right. I will definitely use this as my base cheesecake recipe and experiment with amount of lime, or other flavors. Yum!
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2 users found this review helpful

Slow Cooker Pineapple Pork Roast

Reviewed: Nov. 13, 2010
Wow this was surprisingly wonderful for such simple ingredients. I did add 1/2 c teriyaki sauce and garlic cloves. Pork was very tender and moist. I cut the pork roast in several large chunks so the acid from the pineapple juice could penetrate the meat fully. Served with mashed red potatoes and broccoli for a simple, easy, and tasty meal. My 15 yr old son RAVED about it and my not-so-pork-loving husband liked it. Will definitely make again and use chicken too.
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Slow Cooker Pineapple Pork Roast

Reviewed: Nov. 13, 2010
Wow this was surprisingly wonderful for such simple ingredients. I did add 1/2 c teriyaki sauce and garlic cloves. Pork was very tender and moist. I cut the pork roast in several large chunks so the acid from the pineapple juice could penetrate the meat fully. Served with mashed red potatoes and broccoli for a simple, easy, and tasty meal. My 15 yr old son RAVED about it and my not-so-pork-loving husband liked it. Will definitely make again and use chicken too.
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12 users found this review helpful

French Onion Soup II

Reviewed: Oct. 4, 2010
This was delicious. I did not measure anything but used a little more Worcestershire, added Thyme, cooking white wine, minced garlic, and a little brown sugar. I also made a roux of butter and flour instead of using oil to brown the onion. I substituted Monterey cheese for swiss, as the kids don't like swiss. This was quick and easy and just what I was craving!
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French Onion Soup II

Reviewed: Oct. 4, 2010
This was delicious. I did not measure anything but used a little more Worcestershire, added Thyme, cooking white wine, minced garlic, and a little brown sugar. I also made a roux of butter and flour instead of using oil to brown the onion. I substituted Monterey cheese for swiss, as the kids don't like swiss. This was quick and easy and just what I was craving!
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3 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 24, 2009
WOW! What a hit! I put a rub of chili pepper/cumin/paprika on the ribs before I cooked them. Then put this awesome sauce over the ribs on the grill. My husband and I were in LOVE with these ribs. They were so good I made them again the next night so I could have them ready for Memorial Day BBQ at my SIL's house. Great kick, sweetness, and tartness combined. The only substitution I made the first time was I ran out of Paprika, so I used Chiptotle Pepper, I had no liquid smoke, and I used Cognac b/c I had no Whiskey. The 2nd time, the only substitution I made was I kept the Chipotle Pepper. Will let you know what my family thinks of this recipe.
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Broccoli Cheese Soup V

Reviewed: Mar. 5, 2009
This was very tasty. The sauteed onions was a very nice touch. I did tweek it a little and scale it to 4 extremely generous servings. I used olive oil instead of butter, I added garlic, as my family loves it. I also did not have enough Velveeta and I do not care for a lot of it as it's too overpowering. I used 6 oz of Velveeta, 1 can of Cheese Soup, and 1 healthy cup of shredded cheddar cheese. It was just right for us. My 7 & 13 yr old boys gobbled it up. We love cheese and broccoli. This recipe would have gotten a 5 star if it did not call for exclusively Velveeta (it's not real cheese). Otherwise, it now resides in my cookbook as a soup staple. Very easy easy easy and quick to make.
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Casa Dressing

Reviewed: May 14, 2007
This was exactly what I was looking for. I grilled Chx with Lawry's Baja Chipotle marinade, put the chx on a basic salad and used this dressing. My husband raved...I will definitely use this again and try it with a chicken wrap. Yummmm.
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Exquisite Pizza Sauce

Reviewed: May 5, 2007
I have been using this pizza sauce for a couple years now. My family loves it. My changes: I use tomato sauce with no added water and I skip the peppers (as my kids won't eat it), I add the pepper flakes to the top of my pizza. I also make a double batch and freeze the other half. It freezes well. Very tasty!
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Oatmeal Chocolate Coconut Chewy

Reviewed: May 11, 2006
Oh YUM! My new favorite cookie. My only changes: only had 3/4 c butter, so I added 1/4 c shortening, I also added another cup of coconut, and used 1 1/2 c of dark chocolate chips instead of semi sweet. My young boys and I prefer dark over semi-sweet, and also added 3/4 tsp of cinnamon. Then I refriderated for 1 hour. These cookies are hard to mix my hand, but my beautiful BOSCH mixer with cookie paddles made lite work of it. The dough was a little hard to make "stick" together. I rolled 1 1/2 inch dough balls and baked at 350 degrees for 11 min. with the first dozen, then 14 min. with the 2nd dozen. My convection oven is right on target with the lower cooking times with most recipes. The first dz was, I thought, a little undercooked, but turned out fine after it cooled completely. The 2nd dz at 14 min. was better though. They made full (not flat) 2 1/2 - 3 inch cookies. They were rich and flavorful. I saved the other half of the dough in the freezer for later. I may actually cut back on the chocolate chips next time, only b/c a 12 oz bag was more than enough, quantity and richness wise. My sons beg to differ, however. Thanks for this great recipe. My search is over!
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31 users found this review helpful

Taqueria Style Tacos - Carne Asada

Reviewed: Apr. 1, 2005
WOW! That was my hubby's reply. Mmmmm was my 9 yr old son's. My 3 yr old son didn't like the meat, but he will learn to love it cause this was a huge hit! It was very delicious and full of flavor. I made everything as written except I used top sirloin instead of flank steak, as it was way too expensive. I sliced the meat first then marinated for 5 hours. Oh so tender! Next time I will try marinating the full slab then grilling the meat before slicing, as I believe that will further enhance the flavor. The roasted pureed salsa was also delicious. It had a smokey, roasted, spicy flavor w/o being too hot (I did remove the NM chili seeds before pureeing but may keep them in next time). A little goes a long way. This is going to be a staple in our household for sure!!!
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Red Enchilada Sauce

Reviewed: Jun. 7, 2002
This enchilada sauce is EXCELLENT. My family LOVED it, even my semi-picky son who doesn't like spicy enchilada sauce, enjoyed it. It was easy to make, so easy that I won't be using those "bitter" can sauces again. It had a milder flavor than I expected, but WOW! I added a little bit of chopped cilantro and 2 tsp of sugar. At first I thought it was going to be too thin of a sauce, but I left it alone and it cooked up just fine. I will definitely make this recipe again and again. Thanks!
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7 users found this review helpful

 
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