rokyrakune Recipe Reviews (Pg. 1) - Allrecipes.com (12197811)

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Mizeria (Polish Cucumber Salad)

Reviewed: Oct. 6, 2013
This is a classic cuke recipe for me. I personally like to add a few dashes of red wine vinegar to balance the other ingredients. The dill really makes it special as well. THis also works well with English cucumbers I have found. Don't peel them. Draining the water from the standard cukes is paramount or they will be very soggy.
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Mizeria (Polish Cucumber Salad)

Reviewed: Oct. 6, 2013
This is a classic cuke recipe for me. I personally like to add a few dashes of red wine vinegar to balance the other ingredients. The dill really makes it special as well. THis also works well with English cucumbers I have found. Don't peel them. Draining the water from the standard cukes is paramount or they will be very soggy.
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2 users found this review helpful

Easy Chicken Casserole

Reviewed: Sep. 20, 2012
I made this recipe as written and it was delicious.
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2 users found this review helpful

Black Bean and Rice Enchiladas

Reviewed: May 12, 2011
Wife and I made this just as written and it was delicious! Next time we may add a bit more cheese as a guilty pleasure but what a great recipe! Thanks, Christie for a reall good one! Nice to see a healthy slant on an old basic favorite. Man, are these tasty! Hope everyone tries these out as the recipe calls for, and then decides to make any changes.
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1 user found this review helpful

Enchilada Casserole III

Reviewed: Apr. 26, 2011
I did this recipe and was very pleased with it just as it was written. I may make some slight changes to suit my own compression ratio but that's what we all do. I have to agree with CatGoverness when she writes about people should not rate the recipe after they decided to make their own changes first. Do it as written, then rate it. Then modify it.
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8 users found this review helpful

Basic Buttermilk Corn Bread

Reviewed: Mar. 11, 2011
Wow Stacy this was fabuous and we love this with chili. Thanks for your creativity and sharing!
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11 users found this review helpful

Caraway Dill Bread

Reviewed: Mar. 9, 2011
Margaret you surely got this delicious herb bread down with your recipe here. I have a bread machine (20 years old) but opted for the semi hand made method ( I used my food processor). I increased the ingredient portions appropriately; i.e. I started with 3.5 cups of bread flour. Same amount of yeast, though. All the dry ingredients went into my processor, then after carefully setting the water temp at about 120 I mixed and added the wet ingredients (melt the butter) to the mixing food processor. I added a touch more warm water to make the right dough ball stickiness and then let it run for two or more minutes. Then pulled it out and kneaded the dough (who doesn't need the dough these days?) on a lightly floured plastic surface until elastic but not too dry for seam pinching. Then rolled and flipped it over and over a good 10-20 times (very relaxing and homey) and then formed it into a ball and plopped it into a warm greased glass bowl and covered it. Keep in a warm place but of course not too hot for the first rise. Punch down after 30-45 minutes, then shape into a loaf, folding and pinching the ends and plop it into a greased bread pan. Standard proceedure for this job. Let lt rise for 30-45 minutes, then bake at about 350 for about 35 minutes until golden brown on top. Tap with fingernail and listen for hollow sound. Let cool in pan 20 minutes, then finish cooling on rack. This bread will make MOST excellent toast I'm tellin ya. And your house will smell so good!!
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14 users found this review helpful

Slow Cooker Chili II

Reviewed: Mar. 3, 2011
This was a good base and I always add celery to my chili. To me, the best tasting chili I have ever had comes from the basic 'Carroll Shelby" chili makins packet found in most grocery stores. All it is is a bag of seasoning and some other stuff but great seasoning. I brown 2 lbs ground beef with chopped onions, garlic, celery and green bell pepper. Drain and reserve. Add two cans pintos, two cans tomatoes (undrained), 8 oz of tomato sauce and a 15 oz can of black olives, drained and sliced. Add the masa flour from the Shelby spice packet and the cayenne pepper to taste and let that simmer on the stove for an hour or two. THEN add the ground beef / onion / green pepper mixture and simmer for another hour or so. I don't allow the ground meat to simmer too long as I feel it cooks all the flavor out of it. Allow to cool and put in the fridge over night and then heat it up the next day when it has melded the flavors well. This is the most important step as chili is always better the NEXT day in my opinion. Add shredded cheese and Louisiana hot sauce to suit your own compression ratio. Serve with warmed tortilla chips and scoop it out of your bowl. Works for me.
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7 users found this review helpful

 
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