Right on!, Rachel Recipe Reviews (Pg. 3) - Allrecipes.com (12532894)

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Honey Mustard Dressing II

Reviewed: Aug. 2, 2011
this sauce is awesome! I have used it for salad, and as a spread on sandwiches (very good!).. but I usually make it to go with the 'Restaurant-Style Buffalo Chicken Wings' recipe n this site .. I make the buffalo sauce and dredge the wings in that, Leave a few un-sauced for the kids, just deep-fried, and on the side I make this sauce for them... the sauce (and wings) are gobbled up instantly... also very good with fries topped with cheese, fresh cooked bacon chunks, and green onion! just drizzle it on or do the dipping thing....
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6 users found this review helpful

Laura's Lemon Roasted Potatoes

Reviewed: Jul. 30, 2011
my new favorite potatoe recipe :) I used 1/4C. Olive Oil, skipped the butter, and it turns out you really don't need any.. and used 3 tbsp's lemon juice instead of the two.. I flipped and tossed my potatoes in the pan every 15/20min. so they browned evenly... they came out perfect!
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2 users found this review helpful

Thai Beef Noodle Salad

Reviewed: Jul. 26, 2011
this was SO GOOD. the only thing - is the 1/2C. rice wine vinegar HAS TO BE A TYPO. I read through the comments about too much vinegar, so I was careful to add it bit by bit .. I followed this recipe except for these minor tweaks.. I used only 1/4. C rice wine vinegar .. any more would've been too much.. I used olive oil instead of canola oil..fresh ginger..instead of orange juice I used orange marmalade.. (the only difference is it's a bit sweeter and has orange chunks in it)...omitted the salt as the soy sauce has enough saltiness in it .. and then for the veggies I used broccoli, snow peas, water chestnuts, minced red pepper and julienned carrots.. I used some thinly sliced top sirloin that I fried up in more sesame oil, and this would be really good with any kinds of nuts!! I used sesame, but toasted almonds, cashews, or some praline peanuts would all be really tasty! I used linguine, but next time I might try vermicelli or even sauteed Ramen noodles.. leftover chicken would work good for this recipe as well, and leftover roast pork.. also, for the sauce, make sure you ladle it on at the end and not just pour all of it on .. I had about 1/3 of the sauce left .. it pools at the bottom of the bowl so stir well before serving... other than that it tastes like something you would get at Edo!! (Japanese fast food place in Canada) fun recipe to play with .. I'll keep this one :)))
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Jul. 25, 2011
I would rate this a 10. chicken came out soo crispy .. insides juicy .. the sauce, is bang on!! PERFECT
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7 users found this review helpful
Photo by Right on!, Rachel

Greek Pasta Salad

Reviewed: Jul. 25, 2011
it's summer and I am on a greek salad craze .. too hot to have the oven on all the time and greek salad goes with any kind of meat ... THIS salad is knock your socks off !! ... I made a *huge* bowl of this with our dinner, expecting to have leftovers for lunches, ect. .. and we ate it *all* .. I went back for thirds, and everyone else did, too .. I followed the recipe as stated, but for the sauce I used Olive Oil (healthier) and I didn't use the whole 1/4 c. I just measured it out and when the salad was done I drizzled it on bit by bit... I like red wine vinegar in my greek salad so I added that .. I just drizzled it on (1tsp?) and lots of lemon juice (1 or 2 tsp). and I love feta...lots of feta! great summer salad
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8 users found this review helpful

Crispy Orange Beef

Reviewed: Jul. 22, 2011
omg. delicious! however you make the sauce, make sure you double it. first time I made this I doubled the sauce, and there's no way the sauce from the original recipe would be enough... here's how I did my sauce: 2/3c. white sugar. 2/3 c. rice wine vinegar. 2 tbsps orange marmalade (I prefer that to the oj concentrate, it has orange slices/chunks in it) 2 overflowing tbsps of soy sauce, 1 tsp hot pepper sauce (I use Sriracha paste, but franks red hot or anything like that would work), which helps to cut the sweetness a bit... then ONE tbsp grated fresh ginger, I think 3 would be too much.. and then stuck to the 2 tsps of orange zest, and did 3 tbsps minced garlic. for the veggies I used a mix of red pepper, snow peas, water chesnuts, some bean sprouts, and fresh broccoli. The sauce on this is a winner, I made it a week later, same exact recipe, with grilled chicken. it was jsut as tasty... would also go good with sliced pork roast/tenderloin, and I would also like to try this sauce sometime with ribs or deep-fried wings! yummm!
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2 users found this review helpful

Waikiki Meatballs

Reviewed: Jul. 22, 2011
it was gone in a flash. everyone had seconds. the sauce is very tasty! easy and quick to make (do the meatballs in the oven as suggested, then you can prep the sauce), good for working mom's :)
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1 user found this review helpful
Photo by Right on!, Rachel

Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 19, 2011
awesome recipe. make as directed. mine came out sooo soft, just make sure not to overcook them. I set my timer for 10-11 min., but watched them after 9 min. LIKE A HAWK. I used a teaspoon and dropped mounds of it onto my cookie sheet (refridgerated dough, another must-do). Rinse sheet with cool water after each use, that tip helps out alot so that the warm cookie sheet dosn't make your cookie dough balls spread out flat. this cookie recipe, and the 'soft gingersnaps' from Shawn Barto are my fav cookie recipes on this site.
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2 users found this review helpful

Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Jul. 14, 2011
this is fantastic .. great flavor! I have made this recipe as is, and it's delicious!! the only thing I would do is to dredge your meat in some flour before you sear it... it makes a nice coating on the meat, locks the flavor in, and it also helps to thicken up the sauce while in the slow cooker ..so it's not so runny it's almost like a gravy. for people who don't like too much spice, stick to this EXACT recipe (don't let the jalapeno scare you .. with or without seeds, there is no overpowering spiciness) .. for those who like more of a Ooomph in their food, a little kick... right when the food is done (I do mine for 6 or 7 hours), add another 1 or 2 tsp's (do 1 at first, stir and mix well...go by taste) of curry .. I find the curry flavor kind of gets lost in the diced tomatoes, so if you like your curry/spicyness, try that.. sometimes I add in another clove of garlic, and some more diced onion (half of a small one) towards the end, just for more fresh flavors, and cook until onions are soft...
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11 users found this review helpful

Cream Peas

Reviewed: Jul. 13, 2011
made recipe AS IS. great alternative to 'regular peas' .. made with a glazed ham and baked potatoes.. mixed well with everything on the plate..
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1 user found this review helpful
Photo by Right on!, Rachel

Nanaimo Bars III

Reviewed: Jul. 13, 2011
I followed the recipe exact, except for the middle part I only used 2/3 C. of butter as one reviewer said it was a bit greasy and tasted 'too buttery', so I followed that one suggestion... other than that ....classic! tastes like the real thing from a Starbucks in Vancouver (or Nanaimo, for that matter).. for those that don't know, Nanaimo bars are *very* sweet... most cuts/slices are no bigger than the size of a Triscuit cracker, maybe less...
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4 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jul. 4, 2011
these are delicious! a family favorite for us ... make as is. yumm!
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2 users found this review helpful

German Beef Rouladen

Reviewed: Jun. 29, 2011
I grew up on rouladen ... my wonderful nana makes it for special occasions.. I therefore combined this recipe, with her recipe .. her recipe calls for stuffing in the middle (bread crumbs, mixed with a little worcestershire sauce + a egg).. you lay out the steak, opt for a little dijon mustard and onions, lay some bacon on there, then scoop a tbsp of stuffing, and roll it up/tie it ... it tastes delcious! my boyfriend grew up eating rouladen the traditional way, with a pickle in the middle, so I made a few like that, too ... I followed the recipe to a t, minus the additions of stuffing and/or pickles... rouladen to me is one of the best things out there .. it's great to see other variations of a great thing, thanks for the great recipe :))
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7 users found this review helpful

Baklava

Reviewed: Jun. 29, 2011
I made this because of the sheer popularity of this recipe on this site .. with this many rave reviwes it had to be amazing (right?) .. also, I sometimes buy baklava from a local mediterranian market where I live, so I know what to expect ... this is a great recipe, but I don't think I would make it again... it is way to sweet, and I even cut down on the honey as others mentioned ... I made a 9x13 pan and cut it into squares, I don't think my family even ate half of it .. it's just too rich, and something better bought by the slice (like at the deli/market) ... it was fun to try though and I am glad I made it :)
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5 users found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: Jun. 24, 2011
I've been making this for a few years now .. it is a delicious recipe, as is .. when I make it now, I up the chili paste to 1 tsp (I use a garlic sriracha paste.. $2 for a decent sized jar)... I have used peach preserves, and I have used jam .. I prefer to use jam (peach, apricot).. I just buy the small jar of jam, and it basically equals 1 cup, so I scrape all of the jam out of the jar and just use that ... I'm not much of a white wine drinker, don't usually have any around unless its the holidays, but Vermouth (used for making martini's .. also comes in a green 'Martini' bottle) can be used in replacement of wine, and it keeps longer in the cupboard... whenever a recipe calls for white wine, I just use vermouth, can't even tell the difference, and its like a herbed wine anyways... I also add a few cloves of minced garlic... I usually make this with white rice, and stir-fry vegetables, and spoon the sauce all over everything (makes alot of sauce).. leftovers are even better!
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7 users found this review helpful

Chicken Enchiladas II

Reviewed: Jun. 15, 2011
Mmm I absolutely adore mexican food, and this recipe hits the spot... my Nana has a authentic enchilada recipe from a old lady in mexico that she brought back to Canada after one of her many travels, and it tastes *exactly* like this... I fry the tortillas, double the sauce, and use cream of chicken soup!
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1 user found this review helpful

Asian Beef with Snow Peas

Reviewed: Jun. 15, 2011
awesome! and super easy .. not too many ingred's
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1 user found this review helpful

Porkolt (Hungarian Stew) Made With Pork

Reviewed: Jun. 15, 2011
I have made this more than a few times, and every time it comes out delicious :))) I follow the recipe exact everytime, sometimes I add more bacon because we love bacon in this house... I usually serve it over some sort of rice (white/jasmin/basmati) instead of the egg noodles but that's just personal choice ;)) my bf loves pulled pork sandwiches, so when I buy a pork rib roast, I cook up the meat in my slow cooker.. I save half of the meat (about 3 or 4 Lbs), and shred it, and put it in a ziploc freezer bag in my freezer.. when I get the craving for this recipe, I just pull out the meat from the freezer and use that... I add it to the pot after I saute the bacon, onions, paprika... another thing I have done is with the left overs from this recipe the next evening, it is GREAT rolled up in a flour tortilla and baked in the oven with some extra sauce + cheese, as a enchilada! (I have added some black beans into the porkolt mixture and/or some kibblet corn, with the rice mixed in - not the noodles) is a really good way to put a spin on the leftovers... thanks for the great recipe!
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8 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: May 24, 2011
this recipe is a keeper. I followed the recipe exact in regards to the spices/seasonings, but instead of the ground beef chuck I used a 60/40 version of ground beef, ground pork. I also used some chorizo, a package of bacon cut into 2" chunks that I browned lightly in the frying pan then added to the pot .. for the beans I added 2 cans of a '6 bean medley' that I found at the grocery store.. then I pureed some jalapenos with some hot red chili peppers and put that in there with the red hot sauce and omitted the 1/4 C. chili powder.. the spice was perfect. used a 'aged oak ale' that has a real nutty/honey flavor, and monterey jack cheese with the tortilla chips for the finale... did let it sit over night, it thickens and is perfect. makes alot for leftovers/in the freezer..
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4 users found this review helpful

Omelet in a Bag

Reviewed: May 16, 2011
these turned out well.. super easy too
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1 user found this review helpful

Displaying results 41-60 (of 80) reviews
 
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