rovervol Recipe Reviews (Pg. 1) - Allrecipes.com (12316669)

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Broiled Tilapia Parmesan

Reviewed: Jun. 27, 2013
Great recipe - Tastes great and easy to fix. I used celery seed and table salt for celery salt. I broiled these as directed in the recipe. Until now, my attempts at fish have always come out way to fishy. I'm guessing now I should always use fresh fish and not thawed from frozen? Changed my life.
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Hash Brown and Egg Casserole

Reviewed: May 4, 2013
I will add something to the potatoes before baking next time. They needed a little something extra. Maybe I didn't drain the sausage as well as I should have, or maybe it was the shredded cheddar, or both - but I had to drain off A LOT of oil before serving. I like the recipe for the simplicity however.
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Pork Chops Teriyaki

Reviewed: Feb. 26, 2013
2 stars for simplicity. It looks and sounds succulent, but when you get down to it, it's just another recipe with a lot of fluff covering a flavorless chop. Sorry. The chops themselves need more spicing up before the remaining ingredients are added.
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Angel Chicken Pasta

Reviewed: Jan. 27, 2013
This just didn't turn out to my liking.
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Photo by rovervol

Sweet and Sour Smoked Sausage

Reviewed: Dec. 5, 2012
I don't think I would have even tasted 2 Tablespoons of sweet and sour sauce; I added the entire 10oz jar and it came out perfect for me. I didn't add any hot spice because I used a cajun-spiced smoked sausage. Really easy to make. Just my style of cooking. I disagree with this fat content rating. Is it the sweet and sour? Other similar recipes here using smoked sausage have less than half the fat of this. As an aside, I took a taste of this before adding the s&s - delicious on it's own!
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Hot Water Cornbread

Reviewed: Aug. 13, 2012
This is good and easy. To make this though I must be in the mood to deal wtih leftover oil. I added a dash more salt because I didn't intend on eating with honey or syrup - just plain.
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Photo by rovervol

Chipotle Crusted Pork Tenderloin

Reviewed: Aug. 12, 2012
I tried this for boneless chops and it was great. I used 4, but the recipe would have coated 5 or 6. I used garlic salt for the garlic powder and salt. I grilled on med-low covered for 5 minutes and turned for another 5, uncovered. Can't wait to do this with tenderloin as it was intended.
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1 user found this review helpful
Photo by rovervol

Amazing Chicken

Reviewed: Aug. 5, 2012
I had this at 3 stars from my first try. After taking advice and adding my own spices (garlic and onion powder, salt, parmesan) to plain breadcrumbs, and spraying the top of the chicken with cooking spray, I'll give this 4 stars.
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Tater Tot Casserole I

Reviewed: Aug. 5, 2012
Great tasting and easy. I cut this down to a 5-serving recipe the first try and I still ate half of it. I thawed frozen tater tots and they came out crunchy. To determine how many tots to use I just spread them out in the casserole before cooking. I seasoned the sausage with a clove of garlic and a dash of red pepper, and added salt and pepper to the egg/mixure.
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Mongolian Beef and Spring Onions

Reviewed: Jul. 21, 2012
This was really not 5 stars my first try, but I know it can be better. Next time I'll try half the soy and add some worchestershire sauce. I won't use dehydrated garlic - either the fresh, or powder instead. I'm betting this will work just as well using the same skillet for all the cooking - Start with the meat and make the sauce next.
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Shrimp Scampi V

Reviewed: Jul. 10, 2012
Delicious and easy. I cooked a parmesan angel-hair pasta kit that takes just 5 minutes itself. Garnished the shrimp with the parmesan and parsley flakes on the plate. I didn't mix the shrimp and the pasta - just ate them separate.
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Photo by rovervol

Tangy Shrimp and Scallops

Reviewed: Jul. 5, 2012
I didn't have the problem getting flavor from the scallops as others did. They were delicious. Didn't have juice of either kind, so I subb'd a tablespoon of lemon pepper. When I marinated (in the fridge) the butter re-solidified, but it didn't seem to cause an issue. I boiled the marinade on my grill burner and brushed on as I grilled. I might cut down on the grilling time in the future. Was a LITTLE tough.
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Baked Scallops

Reviewed: Jan. 29, 2012
4 stars for taste; 5 for simplicity. Worked well with either dry bread crumbs or ritz crackers. I've only used this with frozen large sea scallops, so I anticipate an even better dish using bay and/or fresh. OK, the bay scallops are better! I can't get enough of this. You can make the dry seasoning extra and keep in the refrigerator indefinately, making this dish that much faster.
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Glo's Sausage Fried Rice

Reviewed: Jan. 3, 2012
Sorry, I found this recipe to be neither good OR easy/quick to make. I didn't like the beansprouts; they tasted much like they did right out of the can. I added all amounts of salt, pepper, and garlic powder and it helped a little. I didn't even start to add the bag of frozen peas and carrots to it. But I'm really ticked because this was advertised as easy and quick, which it was neither. I also dirtied up all kinds of bowls, skillets, plates, etc. Spent the better part of my short night putting this together. The recipe was way too much for my skillet, which I thought was a large. Made a huge mess of the stovetop too. Not a repeat here.
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Photo by rovervol

Nacho Potato Soup

Reviewed: Dec. 11, 2011
I had to try this with a pound of browned/drained ground beef. I also added a can of black beans. The processed cheese I used was Mexican. Lastly, I added a half teaspoon of salt. Very good and very easy.
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Voodoo Pasta

Reviewed: Aug. 7, 2011
Dice an onion and a red bell pepper. Add a half-teaspoon of mince garlic. Saute together with sausage 10 minutes before adding the alfredo sauce. Use 2 jars of sauce.
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Blackberry Cobbler

Reviewed: Jul. 29, 2011
Very Good. I didn't have any luck finding fresh or frozen blackberries at the store I went to, but this worked great using a 21oz can of blackberry pie filling. Maybe this kept it from coming out too cakey, although it did bubble over the dish I used.
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Caramelized Baked Chicken

Reviewed: May 25, 2011
I can't say I'm sold on this recipe. Wasn't able to get all the sauce to thicken up and stay on the chicken. Also, the leftovers had a "gamey" taste that I just cound't stomach. I'll give it 3 stars only because I can see it has potential with some tweaks. I don't try new recipes and tweak them from the start. It isn't helpful to readers if you rate a recipe that you've revised, in my opinion, and it downgrades the effectiveness of the entire rating system.
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Super-Delicious Zuppa Toscana

Reviewed: May 10, 2011
Super Tasty! A TAD hot! I like the spinach in it just fine. Used a little cornstarch to thicken it a little.
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Crispy Bacon and Sweet Onion Omelet

Reviewed: May 7, 2011
Very good technique for cooking the omelet. I only had green onions - I chopped up 3. Because they are so tender anyway, I just put them on top of the eggs to cook together. An omelet is not an omelet w/o butter, so I used that instead of the spray. Didn't have chedder so I used parmesan. I just now realized I left out the salt. Turns out it didn't need it. Excellent.
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Displaying results 1-20 (of 28) reviews
 
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