AUBYRD Recipe Reviews (Pg. 1) - (1227904)

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Sweet and Sour Meatloaf

Reviewed: Sep. 28, 2005
I have been making this recipe for the past 34 years and my mother made it before that when I was growing up. The only difference is that we don't use the white sugar at all, we mix the sauce cold and pour it over the meatloaf before baking and cook it all together at one time. Makes for a few less dishes and the taste is excellent. It also freezes well, so if you have a small family you can make the meatloaf, divide it in half, pour the sauce over and freeze. Then all you have to do is thaw and bake.
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52 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Sep. 19, 2005
This is a great basic recipe which you can tweak for your own tastes. Took the advice of some reviewers and reduced the oil (evoo) and added a little chili oil for a kick. Also added a clove of garlic. Poured some of the dressing on warm noodles; also marinated some chicken breasts in the dressing before cooking. Finally, took fresh snow peas and put them in the bottom of a colander, then poured cooked pasta over them to blanch them. Finished up by adding some red bell pepper for flavor and color. Really enjoyed the result.
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29 users found this review helpful

Spinach and Orzo Salad

Reviewed: Aug. 12, 2011
I've made this several times and its a great recipe that works well if you want to alter it a little for different tastes or what you have handy. I've used asiago cheese instead of the feta, also different vinegars like white balsamic, white wine and rice wine. Also, not a fan of pine nuts, but almonds go great. If you want your spinach wilted, you can put it in the colandar and then drain the orzo ( you can also substitute a variety of pastas) over the spinach to wilt it without extra cooking. Enjoy.
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26 users found this review helpful

Asian Chicken Noodle Soup

Reviewed: Feb. 2, 2003
I used this as an inspiration and added what I had available...some fresh snow peas, some bean sprouts and some tofu. Also seasoned it with a dash of soy sauce and a drop of sesame oil. It was delicious and I will definately make it again.
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23 users found this review helpful

Simply Succulent Shrimp

Reviewed: Jun. 27, 2003
Excellent taste and SO simple. I used homemade chicken stock to saute, and fresh garlic in the butter. Then I cooked some fresh pasta and combined it all, using just enough of the garlic butter to coat the pasta. It was great!!!
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17 users found this review helpful

Extreme Veggie Scrambled Eggs

Reviewed: Aug. 21, 2011
I agree with many of the comments here. What a wonderful memory jog to inspire me for this morning's breakfast. I had everything in my refrigerator; even made this type of breakfast before, just wasn't thinking about it. Thanks for the inspiration. By the way, I did use butter instead of olive oil, my preference for eggs.
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15 users found this review helpful

Cucumber Salad I

Reviewed: Apr. 8, 2003
Great refreshing taste. I increased the sugar slightly and used sea salt instead of seasoned salt. Will definately make again.
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14 users found this review helpful

Kathy's Award Winning Barbeque Sauce

Reviewed: Jul. 5, 2002
After two years of trying barbecue sauce recipes I have finally found one that we all think is great. My daughter would prefer it a little less spicy, so I will probably make some for her with a little less cayenne. Also, I used half molasses and half corn syrup. Superb!!!!
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14 users found this review helpful

Chicken Hekka

Reviewed: Jan. 21, 2003
Following some of the recommendations I read, I added garlic to the ginger before browning. Also, I reduced the sugar by half. For vegetables I also added snow peas, bean sprouts and celery instead of bamboo shoots. We enjoyed the flavors, although I would like for the sauce to be a little thicker. I'm thinking next time I will try adding a little corn starch to thicken at end of cooking time. Also, instead of regular onion, I think I will add green onion for more color.
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13 users found this review helpful

Creamy Spiced Coleslaw

Reviewed: Jun. 24, 2006
As with several other recipes, I used this as a guide and mixed the ingredients to my taste. Omited the garlic and onion powders, and added everything else. Put it over some shredded cabbage and WOW, was it good. I'm not a fan of coleslaw and I even had trouble staying out of it. Chilling for an hour helps the vinegar and sugar to mingle into a very nice combination that isn't too sharp. Thanks for this recipe.
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10 users found this review helpful

Margie's Cuban Sofrito (Sauce)

Reviewed: Sep. 17, 2006
This is a great sauce to add to various dishes. Made mine a few days ahead of the stew I was planning to make to give the sauce time for the flavors to mingle.
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8 users found this review helpful

Tasty Buns

Reviewed: Jun. 21, 2004
After working with several other bread recipes to perfect loaf bread and cinnamon buns, my husband and I decided to try this recipe for hamburger buns. We followed the directions exactly, which are different in terms of rising times for other bread recipes, and the buns were great! We will definitely be making more. Also, once you have the buns shaped, they freeze beautifully. Then you can take out the number you need, thaw, rise and cook as directed. This way we always have fresh buns anytime we're having burgers.
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8 users found this review helpful

Carne Adovada

Reviewed: Jul. 5, 2003
I added some cayenne pepper and cumin to the mix and marinated stew beef overnight. The meat was delicious and I used it as a base for making burritos verde. I think the meat could be a great base for lots of recipes from tamales to chili. Thanks for the guide!!!!
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8 users found this review helpful

Perfectly Roasted Vegetable

Reviewed: Jun. 29, 2014
I've made variations on this recipe and they are all wonderful. The cook's note is correct, it lends itself to changing up based on what's available and in season. It's also true that you may want to vary the times and temps based on your oven and tastes. I personally like mine pretty caramelized, so I prefer the longer, higher cooking times. Thanks, also, for the tip about soaking the brussel sprouts. That's the change that pushes this to the top for me.
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7 users found this review helpful

Creole Okra

Reviewed: Feb. 14, 2011
I've been making a similar recipe since I started cooking. Its great for frozen okra and even better if you can find fresh. Also, you can add a couple of stalks of dices celery to it for additional texture. I also will add browned ground beef and serve over rice for the ultimate in comfort food that still has some spice. Enjoy.
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7 users found this review helpful

Oriental Cold Noodle Salad

Reviewed: Nov. 7, 2011
I likes the mix, but think next time I'll add some ginger and either omit the sugar or cut it in half. Mixed in some edamame red pepper sliced thin, carrots sliced thin and a little onion to make the salad more of a complete dish. Made the dressing in advance so the flavors could mix before putting them on the noodles, really liked the results.
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6 users found this review helpful

Enchilada Sauce

Reviewed: Oct. 13, 2011
This is fantastic. Made it tonight and served it over some homemade beef enchiladas. It is going into the keeper pile. Next I'm going to try and make some to freeze. If it works I can make enchiladas anytime we want. Yum!
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6 users 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

Slammin' Salmon

Reviewed: Jul. 18, 2011
Had this on wild sockeye salmon. Marinated about an hour and then grilled, followed recipe as written except for powdered ginger as i was out. Wouldn't change a thing.
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5 users found this review helpful

Corn On The Cob (Easy Cleaning and Shucking)

Reviewed: May 25, 2014
Followed the cooking directions here and decided it needed one more minute in my microwave. Second time around I cooked it 2 1/2 minutes per side. It was perfect. No silk, easy clean up and no heat added to the kitchen. Since different microwaves are different powers, you may need to experiment slightly to find the perfect time for yours; but this is my new go-to way to cook corn on the cob.
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4 users found this review helpful

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