SURFWENCH Recipe Reviews (Pg. 1) - Allrecipes.com (1265215)

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Cranberry Sauce

Reviewed: Dec. 2, 2010
perfectly simple and fool proof. I cooked mine too way past the pop stage and mashed half the berries. cannot stand to not tinker with a recipe so I added Grand Marnier, a few cloves, a few paper thin slices of ginger and zest of one lemon. Stirred in diced green apple, walnut pieces, chopped celery, and a can of mandarin orange segments at the end. I'll never buy canned again!
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3 users found this review helpful

Maria's Stuffed Chicken Breasts

Reviewed: Jun. 21, 2008
Very good; used fresh spinach instead of frozen, much better texture. Also slipped a few slices of proscuitto in for more complexity.
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1 user found this review helpful

Old Fashioned Sicilian Succo

Reviewed: Jul. 10, 2007
Pretty good. Substituted a can of crushed for the sauce. Added a splash of red wine. I prefer using stale baguette buzzed in the blender then soaked in a little half and half instead of boxed bread crumbs. Also you needn't cook the meatballs in the fry pan, they can gently simmer in the sauce and their texture will be much softer. Don't leave the pork out of the meatballs! Mangia
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13 users found this review helpful

Cajun Seafood Pasta

Reviewed: Jul. 9, 2007
What a gorgeous sauce. I added white wine and just a sliver of butter because I can't resist temptation, but otherwise followed the recipe. This one will be on permanent rotation. Creamy without being cloying. Thank you!
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1 user found this review helpful

Artichoke and Black Olive Baked Chicken

Reviewed: Jun. 25, 2007
I substituted boneless chicken thighs for the breast because breasts always dry out in the oven. Also used canned quartered artichokes, not the marinated kind. Plus pitted Calamata instead of canned black which are not good for cooking. Tasty Mediterranean dish.
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3 users found this review helpful

Cream of Pumpkin Soup

Reviewed: Jun. 25, 2007
Yum. I reduced the chicken broth a tad, sauteed the onion until it was sweetly mellow and used the cream generously to thicken at the end. The croutons were inspired. Thank you!
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2 users found this review helpful

Boiled Tongue

Reviewed: Jun. 25, 2007
Good basic recipe. After slicing paper thin I marinate in good olive oil with red wine vinegar, chopped parsley, minced garlic, coarse salt and fresh ground black pepper. To die for as a salad or sandwich topping.
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65 users found this review helpful

Basque Salad

Reviewed: Jun. 25, 2007
I've also had this salad at Chateau Basque on Union many moons ago. I remember my parents taking me to the Woolgrowers in the 60's. We all ate at long tables family style. My favorite was the lamb meatballs. Thank you for reviving good memories.
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10 users found this review helpful

To Die For Fettuccine Alfredo

Reviewed: Oct. 10, 2006
This is not an Alfredo, but a butter sauce. Much better than a pasty Alfredo in my book. The flavors are delicate and rich, lovely over homemade fettucine. Dry white wine, grilled chicken breasts, green salad and you have a very nice feast. I recommend!
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3 users found this review helpful

Abby's Chicken Rollatini

Reviewed: Sep. 2, 2005
Restaurant quality recipe. Only changes I made was to increase the butter, (I dotted pats of butter on the outside too), decrease the olive oil, & increase the wine. This makes a truer wine sauce. Dust the rolls with a faint whiff of paprika to give them color. I added one can of artichokes, (not the marinated type), and served over ziti. Next time I think I will try adding some sun dried tomatoes, or mushrooms with marsala wine! Thank you for this recipe.
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5 users found this review helpful

Pork Dumplings

Reviewed: Dec. 15, 2004
great appetizer. I reduced the amount of sesame oil to just a teaspoon, (I think a little goes a long way), and I reduced the amount of shredded cabbage. I also fried briefly the dumplings before steaming them. I find a brief browning in the pan prevents their sticking together in the steamer. I didn't have any trouble stuffing and cooking with uncooked pork, I think they come out juicier if stuffed raw, just be sure to steam sufficiently long enough to cook through. These were a big hit at the Christmas party! Thank you for this recipe.
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5 users found this review helpful

Texas Caviar I

Reviewed: Dec. 5, 2004
yum, tasty and lively presentation with all the different bright colors. One change I made was to substitute the black beans for a small can of mexi-corn, otherwise I thought it to "beany". Also, used a red onion instead of yellow. Substituted a can of petite diced tomatoes drained for fresh, (just for ease). I also seeded the jalapeno peppers so it wasn't too hot. Serve with corn chips for the authentic texas way. Great party appetizer!
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94 users found this review helpful

California Sherry Chicken

Reviewed: Nov. 16, 2004
Very good. I find if you slice the breasts thin and pound to a 1/4 inch you can quickly saute them in butter and olive oil, remove them to a warm platter, make the sauce and return the chicken to the pan for a brief simmer to merge the flavors. I did not use flour to coat the chicken, but preferred to use a mixture of butter and olive oil to brown. The butter gives an added bit of richness to the sauce. I also sauteed the zuchinni and carrots in butter and olive oil and added a splash of lemon juice and sherry at the end to enhance the flaors. I served on a platter with the vegetables surrounding the chicken and sauce spooned over the dish. Served with rice. Thank you for this delicious recipe.
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14 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Nov. 4, 2004
excellent marinade if you want the fresh flavor of the shrimp to predominate. I've used this as a pasta sauce with the addition of a little white wine and freshly grated parmesan cheese. just quick saute the shrimp in the flavored oil, add the liquid ingredients and serve over hot pasta.
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3 users found this review helpful

Cream of Acorn Squash Soup

Reviewed: Nov. 1, 2004
yum, carefully clean out the hollowed shells and serve the soup in their natural casing!
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5 users found this review helpful

Granny's Swiss Steak

Reviewed: May 25, 2004
great recipe and the cube steak emerges very tender from this method. I left out the chopped onion since the soup mix already had onion included. very tasty, kids loved it, (even if they scraped off the "green stuff" first), no leftovers so I guess I'll put it on permanent rotation. served with mashed potatos, though I might try buttered egg noodles next. thank you for this recipe!
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3 users found this review helpful

Olive Chicken II

Reviewed: Feb. 18, 2004
Good flavors. I used thin sliced chicken breast cutlets, pounded uniformly thin. This reduced the cooking time to almost nothing. I also added a few canned artichoke hearts cut into quarters, just because I had them on hand. I also noticed if can substitute black olives such as calamata and the flavor is still very good. A keeper. Thank you for this recipe.
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17 users found this review helpful

Braciola I

Reviewed: Feb. 18, 2004
I've tried six ways to sunday to get the cheese to remain within the roll while cooking. I have finally given up. The flavors are good but why not just throw all the ingredients in the pot at once and save yourself the trouble of preparing the rolls? I will pass on this recipe until they invest a better technique. Oh, by the way, I experimented adding thinly sliced proscuitto to the rolls and I thought the flavor result excellent.
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3 users found this review helpful

Banana Banana Bread

Reviewed: Feb. 18, 2004
Added a teaspoon baking powder to give a little lift. Also added teaspoon vanilla extract, two pinches of nutmeg and a generous sprinkling of cinnamon. Otherwise, I thought the flavor too bland without the extra spices. A very dense, moist loaf. Better the next day.
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2 users found this review helpful

Lobster de Jonghe

Reviewed: Dec. 11, 2003
Gilding the lily, personally. I thought the lobster flavor was smothered by the ingredients. A bit too rich and oily for my taste. But, matter of personal taste, there was nothing objectionable to the mingling of flavors. I would adjust proportions though. Butter amount could probably be reduced significantly without affecting the dish. Maybe it could be spooned onto portobella mushrooms for a fancy appetizer presentation?
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4 users found this review helpful

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