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Perfect Pineapple Orange Chicken

Reviewed: Jan. 8, 2003
I used a whole cup of OJ and pineapple juice. I had to add water because the juice was burning to the bottom of the pan. It had no flavor of OJ or pineapple, but was very, very juicy. I used the remaining baste to make gravy which tasted great with the chicken (not so much the potatoes).
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6 users found this review helpful

Simple Chicken Gravy

Reviewed: Jan. 8, 2003
quick and easy!
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13 users found this review helpful

Death By Garlic

Reviewed: Jan. 8, 2003
This was mighty tasty and very simple to make. I made exactly as stated. It calls for more olive oil than is really necessary. A little hard on the stomach, I think I'll have to cut back on the garlic next time.
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1 user found this review helpful

Easter Leftovers Casserole

Reviewed: Jan. 6, 2003
This was ok but really seemed like it was missing something. Next time I'll add broccoli, salt and pepper to the casserole.
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2 users found this review helpful

Bacon Pie

Reviewed: Jan. 5, 2003
I used 3 green onions, baby swiss and bisquick. We have breakfast casseroles every weekend but no one was fond of this one. It was very dry and bland for our tastes. You're knife's not going to come out clean because there's cheese in it. It should stand awile before serving for a firm pie.
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2 users found this review helpful

Grandma Wright's No Bakes

Reviewed: Jan. 5, 2003
These were easy to make. The cookies can be shaped better after they cool on the paper a couple minutes. They taste much better after sitting in the fridge all day. They are sickening sweet with a very soft texture, more like candy than cookies. A little too moist and sugary for my taste. It was fun to try, but one of my kids wounldn't eat them so we won't be making again.
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0 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Jan. 2, 2003
Expensive yes, but worth it!!!! We had an 8 pound rib roast which served 6. We stuck garlic cloves in for a little extra flavoring. This was not salty at all. This smells so wonderful cooking. The juice mixed with red wine makes a nice dipping sauce. We had homemade sourdough bread, baked potato, tomato/zuchini salad, and red wine. I will have this again, as much as possible!
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4 users found this review helpful

Honey Glazed Ham

Reviewed: Jan. 2, 2003
This make a great presentation ham, just like the picture. Luckily the baste does make a lot because we could not reuse anything that cooked off because the honey separated under the aluminum foil and the butter remained on top (baked honey is a lot of fun to clean). My husband and I have never made a ham before so we had to do some reasearch to what "score" means. To score a ham means to cut diagonally at 1" intervals, cutting about 1/4" deep. (score in opposite direction to make a diamond shape.) This made a great dinner ham but we didn't care for the flavor when used as leftovers for sandwiches.
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201 users found this review helpful

Simply Elegant Steak and Rice

Reviewed: Dec. 20, 2002
I can only recommend this if you're going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something you'll probably want to add something to thin it down.
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12 users found this review helpful

Inside Out Ravioli I

Reviewed: Dec. 17, 2002
Everyone thought this was good. The kids ate it without hesitation. I skipped the oil and it wasn't missed. I added 1/2 cup of wine and some oragano & basil. I used the small shell pasta. I thought I would make this in a jiff but it took more like an hour + extra dishes. It wasn't very cheesy, I think I'll add more cheese next time, maybe some ricotta too.
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1 user found this review helpful

The Real Reuben

Reviewed: Dec. 15, 2002
Sensational! I used lighter colored Rye bread due to preference. I buttered the top of the bread (so the bread doesn't fall apart) and broiled them until lightly crispy and then assembled the sandwich and warmed. You have to be really quick or the bottom piece of bread will get soggy. It's best to make an extra sandwich rather than piling it high. I use to cook my sandwich on a skillet but this is a lot quicker and much tastier!
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14 users found this review helpful

Bob's Awesome Lasagna

Reviewed: Dec. 13, 2002
No one in my family was fond of this. It was OK but didn't have much flavor, tasted more like a pasta dish than lasagna. I was disappointed in the presentation because it fell apart when served. After sitting overnight in the fridge, it still fell apart. I suppose I should have taken notice that most folks who rated this so highly made alterations to it.
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4 users found this review helpful

Breakfast Pita Pockets

Reviewed: Dec. 7, 2002
This is great for brunch! It was a big success here since no one likes omlets or traditional breakfasts anymore. I fried 1/2 pound of breakfast sausage and ground it in the blender after it was cooked. Then I stirred in 4 egg whites and added 1/2 chopped green pepper and 1 chopped romano tomato and cooked until the eggs were done then sprinkled with shredded cheddar cheese and stuffed into pita pockets. Blending it up makes it easier to eat since pitas are fairly fragile. I served with hash browns.
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19 users found this review helpful

Turkey Salad

Reviewed: Dec. 4, 2002
This is really good and simple! I didn't have a red pepper so I uesed green but it still needed red so I added 1/2 cup of fresh chopped cranberries and served over leaf lettuce. DELICIOUS!
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14 users found this review helpful

Cheesy Meatloaf

Reviewed: Dec. 3, 2002
The cheese didn't do anything for me, I thing a little cheese to the top would have been sufficient. The cheese in the middle was rubbery as it cooked for an hour. If I make this again I'll put a layer of sauce in the middle and mix all of the cheese with meatloaf (or just add cheese to the top at the end of cook time). I don't care for onion mix so I used 3 little green onions and some italian salad dressing for kicks instead of the soup mix and that worked out great. It was juicy and stayed together nicely. My mind says meatloaf needs something red or gravy. Without it, something is just missing. I had ground pork and beef, but really couldn't tell. Overall good, but I didn't like the cheese in the middle.
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15 users found this review helpful

Hungarian Lecso

Reviewed: Nov. 27, 2002
This was FANTASTIC! A soup that eats like a meal. I got stuck with Idaho potatoes instead of new potatoes but they tasted good too. I didn't have any fresh garlic. I didn't cook it for very long so the vegetable were a little firm which made it seem like a meal. Ymmmy! I'll definitely make it again.
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9 users found this review helpful

Pepperoni Penne

Reviewed: Nov. 22, 2002
We thought this was alright, but won't be making again. The recipe was easy to follow and I didn't make any changes. It seemed like it was missing something, perhaps it needed to sit awhile to absorb the flavor.
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2 users found this review helpful

Pork Chops and Scalloped Potatoes

Reviewed: Nov. 21, 2002
This tasted like a shoe-string budget meal to me. The potatoes were bland and didn't taste like the scaloped potatoes that I anticipated. I just can't sacrafice the cheese. The meat and potatoes were very tender and the liquid consistency was good.
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2 users found this review helpful

Rump Roast Au Jus

Reviewed: Nov. 21, 2002
I made this exactly as stated and it came out great. I served the broth on the side. We had fresh vegetables cooked seperatley. We are use to spicy foods, so this suited out taste. No matter how you cook it, a roast still tastes like roast. My 3 and 9 year old ate it and liked it. The meat wasn't spicy at all in the inside. The broth made an excellent base for vegetable stew the next day.
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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Nov. 12, 2002
I was in a bind and made this in a jiff. It tasted great and even better the next day! I didn't use any oil and it came out just fine. I used canned diced tomatoes, dried garlic and parsley becasuse that's what I had on hand, everthing else as stated. This is better than most brands of sauce at the store.
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2 users found this review helpful

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