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

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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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22 users found this review helpful

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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51 users found this review helpful

Teriyaki Sauce

Reviewed: Jan. 5, 2011
Makes a great, light base for doing a quick stir fry, not too sweet and something I think I can tweak as I get more acquainted with the combinations.
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2 users found this review helpful

Roasted New Red Potatoes

Reviewed: Apr. 9, 2011
These are perfect the way they are. I did grind some sea salt and fresh pepper, mix it together and then sprinkle it over the potatoes and oil I put in a plastic bag to coat. They turned out wonderfully, just enough flavor to compliment the grilled chicken and fresh veggie crudities. Even hubby loved them, and he's always resistant to trying new recipes.
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3 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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21 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

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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0 users 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

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

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

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

Grilled Salmon I

Reviewed: Oct. 8, 2011
Really good and makes a lovely glaze cover on the salmon at cooking. I did sub. lime juice and fresh cracked pepper because I don't keep lemon pepper at home. Otherwise, followed as written. Excellent way to grill salmon.
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4 users found this review helpful

Tangy Cucumber and Avocado Salad

Reviewed: Jul. 1, 2012
Really enjoyed this salad. Made it twice, the first time I ate it minutes after putting it together. The second I let everything except the avocado sit together for a couple of hours, then I added the avocado and let that sit for another 30 minutes or so. I liked it better giving it a little time to sit as it gives the citrus juice time to soften a little with the cucumber. Next I want to try it with some chopped fresh tomatoes.
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1 user 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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6 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Feb. 15, 2003
This is a great recipe. Because I was reducing it greatly to just make one recipe of slaw, I started by using 1 part mayo and 1 part milk (I also didn't have buttermilk). Then I added the sugar, salt, and vinegar to get the right taste for me. I didn't have lemon, either, but the white wine vinegar worked great. Finally I have a coleslaw recipe I can enjoy! Thanks, Marsha
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1 user 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

Taqueria Style Tacos - Carne Asada

Reviewed: May 27, 2006
Just served this to friends, one of whom said he "doesn't like" Mexican food. However, after dinner he said he would eat in my Mexican restaurant anytime. Followed directions exactly, only let the meat marinate 2 days because dinner was delayed. It was still terrific. Everyone raved and we will definitely be doing this again regularly.
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1 user 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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0 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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0 users 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

Displaying results 1-20 (of 77) reviews
 
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