VD711 Recipe Reviews (Pg. 2) - Allrecipes.com (1225181)

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Tangy Shrimp and Scallops

Reviewed: Sep. 2, 2008
Really good! We agree with other reviews that the scallops do not hold the flavor of the marinade as well as the shrimp - however, the grilled scallops were SO delicious that they really don't need the marinade flavor! I just squeezed a bit of lemon on my scallops and they were great. Served with parmesan couscous and steamed green beans. Would also be great over pasta or rice! I used less butter than the recipe called for, and it did not make a difference.
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50 users found this review helpful

Sloppy Joes II

Reviewed: Aug. 19, 2008
Very good basic sloppy joe recipe. I halved the recipe to serve two adults, and added a bit of chili powder and a dash of cayenne to add a little zing. Omitted the brown sugar. Served on wheat buns. Per boyfriend's request, will increase the amount of ketchup next time to make a saucier sloppy joe. A keeper!
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3 users found this review helpful

Parker's Famous Margaritas

Reviewed: Jul. 13, 2008
We really liked this, but after the first batch, we cut the tequila down to 4 ounces - they were just a tad too strong as written (and we like to drink!).
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32 users found this review helpful

Chipotle Shrimp Tacos

Reviewed: Jul. 13, 2008
Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!
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374 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Jul. 8, 2008
This is a great recipe!! Easy to make and so moist and flavorful. I used three mashed bananas instead of two sliced. I did adjust the cooking time to fit my oven - baked for 75 minutes at 300. It came out perfectly. Here's a tip for making this really over-the-top: after pouring the batter into the loaf pan but before baking, sprinkle the top with a crumb mixture made from 1/3 cup brown sugar, 2 tbsp. flour, 1 tbsp soft butter, and a dash of cinnamon. This is going to be my staple banana bread recipe from now on!
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0 users found this review helpful

Blueberry Breakfast Sauce

Reviewed: Mar. 26, 2008
Made this as a topping for cheesecake - fantastic and easy! The only change I made was to use two tablespoons of cornstarch to avoid a syrup consistency - I wanted the topping to sit on the cheesecake without dripping down the sides. I paired this with a lemon cheesecake and the flavor combo was awesome!
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116 users found this review helpful

Enchilada Casserole III

Reviewed: Feb. 5, 2008
This was a quick, easy dinner. I halved the recipe and baked it in an 8x8 pan - and that made two big dinner servings for me and the boyfriend, with two nice-sized lunch portions leftover! A few modifications: 1) browned the ground beef with 1/2 diced onion, a 4oz can of green chiles (drained), lots of chili powder, cumin, and garlic salt. I used about nine corn tortillas (just tear them to make them fit into the pan) and did not "brown" them as others suggested - enchiladas are not crispy, so I didn't see any reason to crisp up the tortillas. I layered as suggested, but used a total of 2 cups of pepperjack cheese (so, double the cheese called for since I cut the recipe in half). Also, I had to bake it for 30 minutes to get it hot all the way through - 20 minutes wasn't enough. The only change I will make next time is to add more enchilada sauce - I did pour some over the top of the casserole, but there should be a layer in the middle as well for extra flavor and moisture. Overall, a tasty and easy recipe!!
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68 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Feb. 4, 2008
Got RAVE reviews from my friends - this is definitely my new recipe for spinach artichoke dip! I really think using alfredo sauce and cream cheese instead of mayo (which is called for in SO many of these recipes) gave the dip its "restaurant style" flavor. I basically followed the recipe, but I did not use roasted garlic - just two cloves of fresh minced garlic. I mixed all the ingredients together and spread in a pie plate to bake. Also, I used monterey jack cheese instead of mozzarella, and I ended up using about 1 1/2 cups (1/2 stirred into the dip, and 1/2 sprinkled on top). It was truly outstanding.
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0 users found this review helpful

Scottish Shortbread I

Reviewed: Dec. 28, 2007
These were just OK for me (boyfriend and kids liked them, though)...I thought the dough was hard to work with (sticky) and the finished cookies were a bit bland and pasty. On the other hand, if you need to whip up a quick cookie and don't have any eggs on hand, it's not a bad recipe. I rolled my cookies into balls, flattened slightly, and decorated with colored sugar before baking.
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1 user found this review helpful

Beefy Baked Ravioli

Reviewed: Dec. 28, 2007
As I often do with Allrecipes, I used this recipe as a base and made a few modifications. The key change for me was in the sauce - I used 1 lb. lean ground beef browned with 1/2 finely diced yellow onion and 1 clove minced garlic. Brown, drain, then add a 29oz can of crushed tomatoes, a 6oz can of tomato paste, 1 tbsp brown sugar, a pinch of dried basil, and fresh ground black pepper to taste. Simmer 30 minutes. For the casserole, I used a 9x13 dish sprayed with cooking spray, and layered basically as directed, but used only mozzarella cheese. I did use an entire bag (24oz) of frozen cheese ravioli - Rosetto brand, very good. I covered and baked this for 30 minutes at 375. It was a hit with both the adults and kids :) I'll make it again.
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4 users found this review helpful

Crab Stuffed Manicotti

Reviewed: Dec. 25, 2007
I made a few modifications on this one, but I believe the result was truly a restaurant-quality dish. 1) Use jumbo shells instead of manicotti - easier to stuff. 2) For the filling: use one 15oz tub of part-skim ricotta, 8oz of good quality jumbo lump crabmeat (expensive but well worth it), one egg (important for texture), 1/2 cup parmesan cheese, 1/2 cup shredded mozzarella, 2 tbsp dried parsley, 1 tsp dried basil. Season with salt and pepper to taste. 3) For the sauce, use two 10oz tubs of Buitoni alfredo (found in the refridgerated case) - simmer the sauce on the stove with 1/2 cup dry white wine and season with pepper. Follow baking directions as written, but sprinkle with mozzarella cheese 5 min before removing from the oven. This is a dish I would be proud to serve to company!
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134 users found this review helpful
Photo by VD711

Toffee Bars by EAGLE BRAND®

Reviewed: Dec. 25, 2007
So easy to make, so delicious, and looks great on a cookie tray! I followed the recipe exactly...but to make things easier, I lined my 9x13 pan with foil and sprayed generously with cooking spray. I ground up the walnuts for the crust in my food processor. Once the bars came out of the oven, I sprinkled on the choco chips, then put back in the oven for less than a minute, this really helped melt the chocolate and made it easy to spread. Also, I topped my bars with toffee brickle bits instead of nuts. One more helpful hint - I had trouble getting my chocolate to set, and you can't cut these until the chocolate has hardened. Once the bars have cooled, place them in the fridge for about 30 minutes to set the chocolate, then cut. I cut mine into triangles...so pretty. Thanks for a great recipe that I will make again! Everyone thought these cookies were delicious!
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17 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Dec. 19, 2007
Easy and delicious - but here's a tip: these are better the next day! Straight out of the oven, they were very buttery - by the next day, the cookie had firmed up slightly and was absolutely wonderful! I used other reviewer's tips and added a pinch of salt and a teaspoon of vanilla to the cookie dough. I also piped the jam through a plastic baggie - great idea! I will definitely make these again.
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2 users found this review helpful

French Beef Stew

Reviewed: Dec. 3, 2007
Loved this w/a few modifications - I added yellow onion, garlic (2 cloves), and sliced fresh mushrooms while browning the beef, and I had to simmer 2 1/2 hours for the meat to get tender. Next time, I would leave it on the stove even longer. It was great with crusty dinner rolls. The dijon flavor is fantastic; don't omit it!
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2 users found this review helpful

Chicken Enchilada Soup III

Reviewed: Sep. 22, 2007
This was good, although not exactly what I was expecting. I thought the soup had a bit of a gritty texture, which was fine once I got used to it - but I was expecting a smoother soup. My biggest complaint was it lacked spice. If I make it again I would double the chili powder and add a few drops of hot sauce. I halved the recipe and added an 8oz can of corn and a 4oz can of green chiles, which I thought gave it a little extra "something". I will make this again but definitely crank up the heat! ** Update ** I tried to freeze this in individual portions and reheat - NOT GOOD. It got really thick and gritty. I don't plan on making this again.
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0 users found this review helpful

American Lasagna

Reviewed: Sep. 11, 2007
YUM! This is what lasagna is supposed to look and taste like! I loved the thick and meaty sauce. As another reviewer mentioned, this actually holds its shape when you cut it - unlike many lasagnas that leave you with a watery puddle of sauce in the middle of the pan! I made only very minor tweaks to the recipe - added a drizzle of olive oil to the meat sauce while it was simmering, used a parm/romano/asiago blend instead of regular parmesan, and I also saved some of the mozzarella cheese to add over the top layer of noodles/sauce. Made the night before, then baked it covered for 40 minutes, uncovered for 10. Perfect!
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3 users found this review helpful

Hot Bean Dip

Reviewed: Jul. 21, 2007
This is really good! I did make some changes though - 1) made 1/2 the recipe and baked it in a pie dish - it makes a ton of dip, even halved! 2) sub 1 small can diced green chiles for green onions - I could see *topping* the baked dish with diced green onion, but putting it into the dip and baking it just did not appeal to me. 3) Although I halved the recipe, I still used 1/2 package taco seasoning. It would be bland otherwise. I also used a mexican cheese shredded blend instead of monterrey jack, but I think you could get away with any cheese (chihuahua would be amazing!)
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6 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: May 1, 2007
This was delicious...I made extra "yogurt marinade" and served it on the side as a dipping sauce for the chicken. I also added a lot of garlic to the marinade. Served with a tomato/onion/cucumber salad (marinated in olive oil, lemon, and spices) and grilled pita bread with hummus.
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2 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Apr. 9, 2007
I made a few modifications and everyone really liked my version: I used refried black beans, made the guacamole myself (mashed two large avocados w/the juice of one lime, salt, pepper), added a layer of well-drained spicy pico de gallo, omitted the mayo from the sour cream mixture, used finely shredded colby-jack cheese, and topped it with diced black olives and sliced pickled jalapenos. Spicy! :)
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6 users found this review helpful

Bacon Quiche Tarts

Reviewed: Mar. 5, 2007
These turned out great - received many compliments! I doubled the recipe and made the following changes - used an entire package (15 thin strips) of Oscar Mayer pre-cooked bacon, used medium cheddar cheese instead of swiss, used 1/2 of a Grands biscuit for each crust (as recommended by many reviewers) and added a little freshly ground pepper to the mixture. These baked for 25 minutes and came out perfect - the biscuits were slightly brown on the bottom, but did not burn on the top (I filled them pretty full w/the egg batter). Will make again!
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