RONAMAY Recipe Reviews (Pg. 1) - Allrecipes.com (1265997)

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Coconut Shrimp I

Reviewed: Oct. 8, 2007
EVEN THOUGH YOU HAVE A GAZILLION REVIEWS, THERE'S NO WAY I COULD PASS UP ADDING ANOTHER 5 STARS! I HAVE MADE COCONUT SHRIMP ONLY ONCE BEFORE AND IT WAS A DISASTER. REFRIGERATING BEFORE FRYING IS THE KEY. I SEASONED UP THE BATTER, PAN FRIED AND ALSO USED THE MARMALADE RECIPE FOR THE DIP *** E-LENT!
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2 users found this review helpful

Spinach Quiche

Reviewed: May 4, 2007
Add Me to the list! I followed some others advice and made 2 pies. I used 1 cup of milk and 6 large eggs and used fresh mushrooms.I messed up and started to put the whole 8 oz pkg of cheddar in and caught myself at about 1/2 the bag instead of the 1/2 cup. It didn't hurt much thankfully, except I think the pies would have been a touch moister. Since I didn't have the correct remaining amount of cheese to sprinkle on top, I added enough shredded swiss to make up the difference. I liked that and will do that again, probably 1/2 of each. I preheated the oven to 375, baked the shells for 5 minutes before filling them. I turned the temp down to 325 when I put the filled pies in, baked for 20 minutes, removed and added the cheese and covered the edges with foil, baked for about 10 minutes more til set. FYI: I also sprinkled a touch of nutmeg in the mixture and also on top after it was baked. I served it with fresh fruit salad. My 7 year old DGD and I liked it served with a dollop of sour cream, DH liked it with hot sauce. And I didn't think the Feta was overpowering at all as some others thought, But I like Feta!
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3 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Jul. 26, 2006
I must be the odd (Wo)man out with all the great rating because This was WAY TOO SWEET. Now I'm trying to figure out what I may have done wrong?? I even cut the sugar back to 1/4 cup and used 1/4c white and 1/4c balsamic vinegar as others suggested. I know that the better the balsamic the sweeter, so that could have been one of the culprits, as mine is pretty sweet, the other is that the tomatoes I used were salsa tomatoes, which are very meaty and have NO Juice at all, so the salad never got a chance to dilute, (I don't know if that's a good thing or a bad thing??) not even by the next day! So I will have to try it again with plain ol juicy tomatoes and plain ol vinegar! Actually, to make a quick and similar version of this I just usually use zesty Italian dressing and mix in sugar to taste. Sorry about the 3 stars, the rating wasn't really fair and I wanted to remove it but found I couldn't!
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Spectacular Marsala Glazed Carrots with Hazelnuts

Reviewed: May 8, 2006
This was delish! I didn't have hazelnuts but will get them for next time because I love them, but pecans worked well. I also didn't have shallots so I used vidalia onion with a touch of garlic minced together and that worked out fine. Didn't have unsalted, so I used salted butter. There is a lot of sauce and I though about cutting back on those ingredients next time, but it coats the carrots well this way. All those little chunks soaking up that heavenly sauce. In any case, no complaints, I will be making this alot! Oh yeah.. This says it serves 6. I think that's being conservative, realistically it's more like 4 servings. DH and I ate at LEAST half of this, (1 regular serving each)in one sitting. Total Yumfort Food!
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9 users found this review helpful

Tender Breaded Turkey Cutlets

Reviewed: May 2, 2006
These were moist and tasty! I had to pound my cutlets, as they were thicker than 1/4". I used regular, not fat free sour cream and mixed in 2 tsp dijon mustard, as suggested. For the bread crumbs I used 1/2c Italian bread crumbs and 1/2c Panko (Japanese) bread crumbs for some added crunch. I made these ahead to this point and refrigerated them, I think that helps seal them and I had no trouble with the breading staying on while they cooked. Although these are good alone, I wanted something to dip them in, so I mixed up a sauce/dip of 1C whole cranberry sauce, 3 Tbl Apple Jelly and 1 tsp Dijon mustard with a touch of allspice. I refrigerated this a while to meld the flavors and then served on the side. The leftover cutlets and sauce made great sandwiches too!
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4 users found this review helpful

Cranberry Sauce Chicken II

Reviewed: Feb. 14, 2005
This is a quick and easy dish. I chunked the chicken breasts and used what I had on hand, I didn't have enough Russian dressing so I sub'd the rest(about 1/4)with Catalina. I used whole berry cranberry sauce and onion/mushroom soup mix. I also added a some red pepper flakes to the sauce. I made plain rice and served the chicken/sauce over top. Baked some sweet potatoes as a side dish.
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2 users found this review helpful

Crab and Lobster Stuffed Mushrooms

Reviewed: Feb. 14, 2005
I didn't use the lobster, only crab (1#) and heaped it on, Used 4 cheese blend instead of the mozzerella. Sprinkled a little old bay on top. My whole family loves crab stuffed mushrooms, and these got thumbs up all around.
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3 users found this review helpful

Fish Chowder

Reviewed: Feb. 5, 2004
After reading the reviews, I did expect this chowder to be bland, and it was, so I was ready, and incorporated some of the other reviewers suggestions. I used bacon grease and a little butter to cook the veggies in, used way more mushrooms. I used 1# cod and 1# shrimp, increased the Old Bay to about 2 tsp. Added some cajun seasoning, lots of salt and pepper and some cayenne pepper (I didn't measure, all to taste, we like a little spicy). Only used 1 can of evaporated milk, adding 1T butter along with it. With these adjustments,it was very good, nice and thick and I will probably make it again but will try using herb seasoned chicken stock instead of plain next time to help with the flavoring.
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Mandarin Orange Chicken

Reviewed: Jan. 28, 2004
I also doubled the sauce and just cut the chicken into chunks. I added a little salt and pepper to the flour and some fresh minced garlic when I cooked the chicken.I forgot to buy orange juice, so I just used the juice from the mandarins. Thought I might need to thicken it with cornstarch, but it was thick enough without it. I added some fresh snow peas towards the end of cooking the whole mixture, put a lid on for a few minutes to steam the peas to crisp tender. Would also be very good with Broccoli. I added some Red Pepper flakes to give it a little zip. Served it over Jasmine rice..Very good.
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Torsk

Reviewed: Jul. 15, 2003
This was a treat! DH Sounded like a broken record with "This is really Good!" As close as you can get to lobster, and a lot cheaper!! AND SUPER EASY! I'll be keeping a bag of Cod in the freezer from now on. It will be a great dish for unexpected company.
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3 users found this review helpful

Hot Fudge Ice Cream Bar Dessert

Reviewed: Jul. 14, 2003
Quick,easy and Yummy! It looks and tastes like you slaved over this dessert. My ice cream sandwiches must have been the perfect size, because I used 19, just as the recipe called for. I used (Dove) milk chocolate topping and crunchy peanut butter. As suggested by another reviewer, I put the syrup/peanut butter mixture on the ice cream sandwiches first,(plus I drizzled some caramel topping onto that) and then spread the cool whip, it was easier to spread, and no one would be the wiser, because when sliced, it had nice layers. I probably added about 1/2 of a jar of the caramel (for both layers) and will more than likely add more (all) next time. I used chopped pecans in place of the peanuts and dusted the top with cocoa. I wanted to add toffee pieces in place of the nuts, but my stores didn't have them. I will try that though when I find them again. I passed this out to all the neighbors..thumbs up from everyone!
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155 users found this review helpful

Orzo and Tomato Salad with Feta Cheese

Reviewed: Jun. 26, 2003
I guess I'm one of the few that didn't care for this. It lacked flavor in the dressing, and I even added a jar of marinated artichoke hearts along with the marinade and a some balsamic vinegar. It makes a colorful salad though. I added cucumbers and additional olives, including black. If I make this again(?), I will find a different dressing to use with it.
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5 users found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Jun. 20, 2003
This was very good, I used 3-14oz cans of diced Italian tomatoes and I think it was just right. FRESH parsley and basil are a must. I added some sliced mushrooms. I also added some fresh scallops, but I think their delicate flavor got lost, won't do that again. I will try this with fettucini next time. I think the flavor is bold enough for it. I used precleaned and deveined shrimp which made this quick dish even quicker. My only regret is that I did not have FRESH parmesan. Thanks!
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Six Spice Maple Cornish Hens

Reviewed: Jun. 20, 2003
Have made this several times. I have never just grilled this, I pop it in the oven on 350 for 45-60 minutes, basting on and off and then finish it off on the grill, basting, for about 10 minutes per side so the syrup glazes. I'm always afraid it will be dry but this way is always tender and juicy. I'll have to be brave one time and just grill it. We like spicy, so it was not too spicy for us. One of my favorite BBQ recipes, YUMMM Thanks.
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Barbeque Halibut Steaks

Reviewed: Jun. 20, 2003
This is one of my all time favorite seafood BBQ recipes. I use Swordfish, cut slits into the tops and marinate them in some of the sauce for about 1/2 hour before grilling (not in the fridge though, the sauce will gel). I make extra sauce for dipping. I made two fish steaks the other day for DH and me and my 3 year old granddaughter arrived and ate my WHOLE piece of fish . I serve this with sauteed zucchini & onions and spiced couscous..Yummm
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18 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Jun. 20, 2003
I have been making this same salad for years and it's always a hit. Having TOO MUCH dressing is a plus for us, we just use what we need and refrigerate the rest for next time! I sometimes add mandarin oranges and red onions if I have them.
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4 users found this review helpful

Quick and Easy Clam Chowder

Reviewed: Jun. 20, 2003
This was excellent! Thick and Creamy!! I used 2-20oz cans of whole clams and 1-6oz can of chopped clams including all the juice. I also added a whole bag of O'brian potatoes (frozen) which also gave the chowder some color from the red and green peppers. I seasoned it a little with Bookbinders seasoning. This is the BEST!
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26 users found this review helpful

Baked Mashed Potatoes

Reviewed: Jun. 20, 2003
Sorry, we didn't care for these. Maybe I did something wrong.. I cut the recipe it half but followed the recipe otherwise. They were too dry. I'll make potato patties with the leftovers but I won't make this again. I'll stick with my own recipe.
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0 users found this review helpful

Rhubarb Stir Cake

Reviewed: Jun. 20, 2003
This cake was very good. I added a little cinnamon to the flour mixture and substituted cinnamon for the nutmeg in the topping mixture. My grown daughter came in while the cake was still warm from the oven and ate almost a 1/4 of it and then took more home. I had planned on serving it with whipped cream or ice cream, but we liked it just the way it was. We love the crunchy/crispy topping. My only problem was that I had to bake it for about another 20 minutes or so (my oven's gone wacky lately). I laid a piece of foil over it during that time so the top wouldn't get too brown, therefore moistening up the top a little, so then I put it under the broiler for a few minutes and it crisped back up again. A keeper, Thanks!
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Rhubarb Upside Down Cake II

Reviewed: Jun. 20, 2003
This was very moist and came right out of the pan nicely. A beautiful bright red topping. But it was extremely sweet. If I make it again, I will cut back on the marshmallows or sugar.
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22 users found this review helpful

 
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