AUBYRD Recipe Reviews (Pg. 3) - Allrecipes.com (1227904)

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Shrimp and Okra Gumbo

Reviewed: Jun. 17, 2009
This is a great starter recipe to tweak if you are looking for a tomato-okra based gumbo. After putting it together as directed, I found it missed something; so I began adding until I got something I liked. First, I used much less water (2 cups) and next time I'll use chicken broth. Second, I added andouille sausage to kick up the seasoning. Finally, I added a chicken breast, cubed, and simmered all until the chicken was done. Served over rice and found a taste that is growing on me every time I eat it.
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3 users found this review helpful

Juicy Roasted Chicken

Reviewed: Apr. 18, 2009
I think this is a great recipe for a basic, moist chicken. You can always add some spices to your liking; but we enjoyed it just as is. Very juicy and moist. I prefer dark meat, but even the white meat of this chicken is good.
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1 user found this review helpful

Simply Steamed Asparagus

Reviewed: Apr. 11, 2009
If you are looking for a basic, easy recipe this is it! Steaming with butter, water and salt gives just the right seasoning without being overwhelming. I'm a fan!
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1 user found this review helpful

Orzo and Shrimp Salad with Asparagus

Reviewed: Apr. 4, 2009
This is great, especially with fresh shrimp. I had 2 pounds of shrimp, so I boiled some for later then cooked the pasta in that water. Much easier than using shrimp peels. Definitely a keeper.
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6 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Oct. 13, 2008
Outstanding dish! Based on other reviews, I... -- halved the filling -- nuked the diced raw carrots and potatoes 2 minutes on high before adding to the 'gravy' -- substituted English peas for mushrooms -- brushed the raw bottom crust with egg white to ward off that soggy feeling I also made the crust with Crisco instead of lard; but both crust and the pie worked very well together. This is definitely a keeper!!!!
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2 users found this review helpful

Peanut Butter Noodles

Reviewed: Jul. 22, 2008
Gave this 5 stars because its a great basic recipe that is easy to "customize" to personal taste. I like a little less honey and a little more soy sauce/peanut butter. The fresh ginger is a very nice touch. I do use red pepper flakes for the heat, because its what I always have on hand. UPDATE: Adding chicken makes a great complete pasta salad, served cold or hot.
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2 users found this review helpful

Easy Garlic-Lemon Scallops

Reviewed: Jul. 6, 2008
I love the simplicity of this recipe. One change I have made since finding it, I saute the scallops in a mixture of 1/2 butter, 1/2 chicken broth to cut back on the fat. It still has a wonderful taste and is much better for you. I use homemade chicken stock that I make ahead and freeze in ice cube trays for ease of use.
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2 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jul. 6, 2008
The roast was tender, but I thought the marinade overpowered the meat. It tasted more like beef. I might like to try the same marinade with a beef roast to see how that works.
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1 user found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: May 6, 2008
Wow! Simple and great. I used this on a pork tenderloin I had cut in half since its only the two of us. Rubbed the meat and then because of schedule changes let it sit in the fridge for an extra day. Cooked on the grill, first searing the sides and then cooking indirect for about an hour. It was fantastic, full of flavor, tender and moist. A definite keeper!!!
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1 user found this review helpful

Coconut Macaroons

Reviewed: Jan. 20, 2008
An excellent recipe that is both quick and very tasty. I think the "magic" here is in using excellent vanilla. I have Mexican vanilla which has a wonderful flavor of its own. The cookies were wonderful and the size of the recipe great as it didn't leave too many to store.
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2 users found this review helpful

French Onion Soup Gratinee

Reviewed: Dec. 15, 2007
I've made this soup twice since finding it two weeks ago and loved it both times. I've varied the ingredients a little depending on what I have (type of onions, cooking wine, beef bullion) and it still comes out great. I even save what is left over and reheat it the next day....its still wonderful. I've been looking for this recipe a long time. Excellent!!!
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Penne Pasta with Spinach and Bacon

Reviewed: Sep. 25, 2007
I'm giving the recipe 4 stars as is. I loved the easy way it went together and the fresh light taste. I think it also could be a great base for adding things you like that would pump it to a 5 star. Some ideas I plan to try are mushrooms, fresh tomatoes, and perhaps chicken or shrimp instead of the bacon. Oh, I did leave out the olive oil as I felt it wasn't needed.
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0 users found this review helpful

Greek-Style Shrimp Salad on a Bed of Baby Spinach

Reviewed: Sep. 6, 2007
I thought the kalamata olives overpowered the shrimp a bit, but I like the concept. I made enough for 2 servings and had the first one over lettuce, as that is what I had. I used the rest as the base for a Greek-style pasta salad. I think the recipe has potential as inspiration and may deserve a higher rating when it is tailored to specific tastes.
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4 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: May 2, 2007
Just used this as a marinade with yellow mustard and worchestershire sauce because that is what I had. Marinated chicken pieces for about an hour and then grilled. FABULOUS. Served leftovers cold the next day and they were excellent, with a nice hint of the marinade flavor. Will definitely have this as a regular recipe.
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0 users found this review helpful

Awesome Ham Pasta Salad

Reviewed: Apr. 20, 2007
I didn't care for the combination of ingredients, even after letting it rest overnight.
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1 user found this review helpful

Cinnamon Swirl Bread

Reviewed: Dec. 1, 2006
This makes a beautiful, loaf of cinnamon bread, even without the glaze. Also, I put all the ingredients, except the cinnamon mixture, in my dough machine to make a nice, slightly sweet loaf of white bread which came out terrific. We use it instead of buns for hamburgers. Thanks for a great recipe.
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0 users found this review helpful

Pizza Dough II

Reviewed: Nov. 26, 2006
We have been using this recipe regularly since first trying it. I don't keep whole wheat flour, so I use only unbleached regular flour and it still turns out great. Make the dough in my bread machine, and then smooth it onto the pizza pan. The olive oil is a great addition that yields a lighter crust than I've done before. Thanks
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Country Seed Bread

Reviewed: Oct. 14, 2006
This is a great bread. I didn't have whole wheat flour, so just used unbleached regular instead. Followed other suggestions and substituted sunflower seeds for poppy(personal preference). Used a coffee blade grinder to grind flax seed and it worked great. Bread is great as is, and if you can wait a day the honey flavor improves with time.
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Best Bread Machine Bread

Reviewed: Oct. 7, 2006
Excellent texture and rise; but the bread is a little bland. I think it will be great for sandwiches when you want a substitute for commercial white bread. However, I will keep looking for one with a bit more flavor for when I want the bread to stand alone.
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Carne Guisada III

Reviewed: Sep. 25, 2006
Made my own sofrito sauce from recipe on this site and used my own versions of sazon seasoning and adobo. Other than that, followed the directions as written and it turned out great. We enjoyed it as a stew, shredding the meat to soak up more of the sauce. Then I used the leftover meat later in flour tortillas, topping with a homemade green chili pork sauce to change the entire meal into one with more of a Mexican flavor. It was delicious this way, too. Great recipe.
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1 user found this review helpful

Displaying results 41-60 (of 77) reviews
 
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