bandgeeky Recipe Reviews (Pg. 1) - Allrecipes.com (12504578)

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Fra Diavolo Sauce With Pasta

Reviewed: Jul. 27, 2011
Delicious! Love the crushed red pepper in this. Like some others, I used canned tomatoes for the convenience. Sprinkled some dried oregano and dried basil in the sauce for flavor as well. When cooking the shrimp, I seasoned it with garlic salt, black pepper, and some cayenne pepper. The dish came out wonderful. Also good with some shredded parmesan right before serving.
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Cake Balls

Reviewed: Jul. 7, 2011
So delicious! You have to be careful because they're so easy to pop in your mouth and before long you've eaten too many of these cake balls! When the cake is done, I let mine cool for 30 minutes before crumbling and adding the frosting. Then I put that mixture into the fridge for 1 hour to cool it completely. I don't own a melon baller so I used my hands to roll the balls, keeping my palms wet with water to prevent sticking. I then placed the balls on a plate in the freezer for about 1 hour. This makes them easier to roll. Variations I've done: carrot cake with cream cheese frosting dipped in white chocolate coating, strawberry cake with vanilla frosting dipped in milk chocolate coating, red velvet cake with cream cheese frosting dipped in white chocolate coating. Can't wait to try more variations!
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Lasagna Alfredo

Reviewed: Jul. 7, 2011
The first time I made this lasagna was when I was still dating my (now) husband and he told me it was his favorite meal that I'd made for him. Now that we're married, I make it as often as I can. Beware - it makes a LOT, but it's perfect for a large family or dinner party or leftovers. I usually saute my chicken with chopped onions and garlic to give it flavor. It also helps the overall flavor to salt/pepper between each layer, not just the top layer. The recipe says it takes 1.5 hours. But because of all the prep work, it usually takes me 2.5 hours.
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Baked Salmon II

Reviewed: Jul. 7, 2011
This turned out well. Seasoning and flavors were good. I didn't include quite so much oil as others suggested. 35 minutes in the oven was plenty - I think the fish could have come out a couple minutes earlier, but you just have to watch it.
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1 user found this review helpful

Mexican Rice II

Reviewed: Jul. 7, 2011
Really good recipe! I tried this for our "build your own burrito" night. Everyone was really impressed by how authentic the rice tasted. And as leftovers, when people smelled the rice they asked which restaurant I got it from.
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2 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Jun. 7, 2011
This was a really easy recipe to follow. I added some sauteed mushrooms to the mix of celery and onion too. My husband thought that the dish tasted too strongly of wine though, so at first I was disappointed. But then we found that the sauce reheated very well the next day as leftovers, somehow lost its sour bite, and soaked in much nicer into the meat. I will do this again, but next time may try toning down the wine sauce with a little bit of chicken broth.
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3 users found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: Jun. 1, 2011
Excellent recipe! I felt like my husband and I were on a date at a nice Italian restaurant. A couple changes that I did end up makings: chicken broth instead of vegetable broth, sun dried tomatoes that come pre-soaked in a jar of oil, sauteed a couple shallots and 3 cloves of garlic, added a cup of fresh sliced mushrooms, added a can of drained quartered artichokes and used 4x the amount of red pepper flakes. Salt and pepper to taste. I served this next to a bunch of sauteed shrimp seasoned with some garlic salt and cayenne pepper. I will definitely make this again. I bet it would be great with some grilled chicken strips too.
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Baked Haddock

Reviewed: Jun. 1, 2011
Wonderful fish! Haddock is now one of my favorite fish to cook (also see spicy haddock recipe from allrecipes). It's light, buttery, and bakes really well. I coated the fish with an egg/milk mixture before dipping it into the crumbs. I also seasoned it with some cayenne pepper to give it a little friendly flavorful kick and replace 1 t of salt with some garlic salt instead. The flavors really complimented the fish. Bake on a raised roasting pan so it doesn't get soggy. Then reheat leftovers in a toaster oven to keep crispy. Oh so good!
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Braised Balsamic Chicken

Reviewed: Jun. 1, 2011
I used to make a balsamic cream sauce with chicken (also from allrecipes) but after knowing how much butter and cream went into that dish, this one just feels much healthier and tastes even better! I don't change anything about this recipe, except that I've tried boneless skinless chicken thighs a couple times and been pretty happy with the results. I'll pour this over pasta. It reheats really well as leftovers too.
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Sour Cream Coffee Cake III

Reviewed: Jun. 1, 2011
This cake is very yummy and moist. I used a nonstick 9" springform pan and doubled the crumble filling. In the middle layer, I also sprinkled about 3 cups of fresh blackberries which had been tossed with a squeeze of lemon juice and 2 T of white sugar. The 1 C of butter seemed a little much, so I also cut it down to a little more than 1/2 C. Chopped walnuts also made a nice addition to the top filling. My husband, my parents, and my coworkers all love this cake and the recipe is just so easy to follow. I'd definitely recommend trying it, especially if you have a bunch of extra sour cream lying around.
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6 users found this review helpful

Carrot Cake III

Reviewed: Apr. 19, 2011
I have made this cake for my husband every year for his birthday since we started dating. He loves it. These are the modifications I make based on other reviewer's suggestions: 1) Cut down the vegetable oil to 3/4 C and add in 1/2 C applesauce, 2) change sugar to 1 C white sugar and 1 C packed brown sugar, 3) increase cinnamon to 3 t, 4) add 1/2 t nutmeg, 5) add 1 C drained crushed pineapple. I also take out all nuts, but that's more of a preference. Instead of grating the carrots like you would grate cheese, I typically use a peeler and peel the carrots down to their core and then chop the thin peeled strips. You don't lose a lot of the carrot moisture this way and the carrots are nicely featured. Enjoy!
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Creamy Au Gratin Potatoes

Reviewed: Apr. 19, 2011
This is a really tasty side dish. I always leave out the onion rings - it's better without. I'm definitely going to try this recipe with different cheeses.
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3 users found this review helpful

Balsamic Cream Sauce

Reviewed: Apr. 19, 2011
This is a really excellent recipe - good consistency and good flavor. It's very easy to make too. I used milk instead of heavy cream for less fat. I served it on top of mushroom ravioli, but it seems so versatile that it would go well over almost anything. If you have trouble stirring in the cheese, use a more finely shredded or grated variety, keep on low heat, and stir for at least a minute.
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Bella's Brussels Sprouts with Bacon

Reviewed: Apr. 19, 2011
Everything is better with bacon! I didn't grow up with brussels sprouts, but I happen to love cabbage, so this wasn't much of a stretch. This dish is absolutely delicious! I normally make modifications to recipes, but this one I follow exactly as is and it turns out wonderful every time.
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Chicken Zucchini Casserole

Reviewed: Apr. 19, 2011
Yummy! This dish has become a staple in our home. I make it slightly different every time. Definitely always saute the chopped onion with the cubed chicken and a little bit of oil. The original recipe calls out for the zucchini and the carrot. Sometimes I take out the carrot and add any combination of these: sauteed mushrooms, frozen or canned corn, frozen spinach, chopped celery. I dislike peas, but you could substitute that in as well. The possibilities are endless! I also like to add 1/2 C of milk and 1 C of shredded cheddar cheese to the stuffing mixture.
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Spicy Haddock

Reviewed: Apr. 19, 2011
This dish was surprisingly tasty. I left out the green chilies. I also couldn't find the paprika in the cupboard and used 1/2 t. of cayenne pepper instead. It had a really nice flavorful kick. Haddock is a very easy fish to work with.
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Baked Stuffed Zucchini

Reviewed: Apr. 19, 2011
This is a really tasty veggie dish. I'm not a fan of green onions, so I sauteed finely chopped shallots instead and that added a really nice flavor to the mushroom mix. I also took another reviewer's suggestion to add a bit of bread crumbs (1T) to give it a little crunch.
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3 users found this review helpful

 
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