Aspiring Chef Rita Recipe Reviews (Pg. 1) - Allrecipes.com (1286846)

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Mushroom Saute

Reviewed: Oct. 5, 2002
I was skeptical about this so I cut the receipe down to two servings to test it out on Ron and I. That was a mistake - Ron was begging for more and I had to part with some of mine!!!! This is a keeper and real easy to make.
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54 users found this review helpful

Porketta Roast

Reviewed: Oct. 17, 2005
The seasonings in this were incredibly delicious. Taking the advice of others I did grind all the spices together. I used the seasoning rub on a boneless loin of pork. Will definitely make this again.
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24 users found this review helpful

Coriander and Cumin Rubbed Pork Chops

Reviewed: Jul. 14, 2005
I liked this and my guy LOVED it - he told me four times!!! It definitely has Indian flavors and it went great with a potato dish on this site called Aloo Phujia. Also great and easy to make. Thanks submitter.
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9 users found this review helpful

Ashley's Chicken Katsu with Tonkatsu Sauce

Reviewed: Nov. 7, 2004
Authentic - just like in the Japanese restaurants. I didn't change a thing - you have to use Panko crumbs to achieve the final results of "Japanese". I served it with Lipton's Asian Style Teriyaki Noodles. Therefore, I had way too much sauce - needed only half to use on the chicken. If I served this with rice I would use the amount called for in the recipe so that I could use some on the rice.
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0 users found this review helpful

Vini's Pork Roast

Reviewed: Oct. 13, 2004
This recipe was so simple that I kept on passing it up - didn't seem much different than a lot of other roasts that I make. Well I was wrong - this gets 5 stars along with some of my other pork favorites! Made no changes other than to put the seasonings on the meat and wrapped the meat in plastic wrap for a few hours (I do that with a lot of my roasts if I have time so that the flavor seeps in). I also put slits into the roast and inserted slivers of garlic in the slits (which I always do with pork roasts - my preference). I decided to follow Vini's cooking directions exactly and my 3 lb. pork roast was cooked PERFECTLY!!! Just slightly pink - as it should be!! Soooooo moist. Also decided to make the gravy as Vini suggested rather than doing it my way which is work intensive and sometimes can be a disaster if you are cooking other things at the same time. Vini's gravy was EXCELLENT - Novice chefs will love his recipe for gravy - you can't go wrong! Since it was Columbus Day and everyone had to work except for me I made this roast and all the trimmings - mashed potatoes, sweet potatoes, Stove Top Pork Stuffing, Asian style green beans, the last of the summer tomatoes, and apple sauce. Well we feasted that night - and just like Thanksgiving - we enjoyed the leftovers the next night since the meat remained so moist! Thanks Vini!
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28 users found this review helpful

Baked Omelet

Reviewed: May 21, 2004
This just hit the spot last nite! Neither of us were very hungry (heavy lunches) but wanted something and thought of eggs. Saw this and it was perfect. I didn't have ham so I quickly sauteed about a handful each of mushrooms, green peppers and onions. (Whatever you have in the frig!). I threw that in with the eggs and cheeses. It was really good and will use this recipe when we have company for breakfastor brunch. While it's in the oven you have all that time to maybe cut up some fruit, butter those English Muffins or smear some cream cheese on bagels! Thanks submitter.
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Chinese Peppered Green Beans

Reviewed: Feb. 15, 2004
Yowza!!! The submitter of this recipe (Annabel) is going to cringe when she reads that I tried this will canned french style green beans - but that was all I had - couldn't get to the store for fresh beans and I wanted to jazz up canned beans. I have a few recipes that do that but I decided to try this. I used all the ingredients Annabel suggested - I ended up grinding the peppercorns with dried cilantro with my mortar (again-all I had at the time). Then I heated up the oil, added everything except for the drained canned beans - sauteed everything for 60 sec., then added the beans and heated through. No one suspected they were canned and everyone loved them. I ended up admitting I used canned and shared the recipe. Annabel, I will do you justice and do this again using the real thing next time. This is a keeper.
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15 users found this review helpful

Chicken Tikka Masala

Reviewed: Aug. 8, 2011
Very authentic tasting. I found it more time consuming than I thought it would be but I will be making it again - I did add a tablespoon of garam marsala to the marinade. I followed someones suggestion and doubled the sauce and for us that wasn't necessary. The recipe as written would have been fine. Thanks submitter.
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3 users found this review helpful

Cauliflower with Dijon Sauce

Reviewed: Mar. 23, 2011
This was so good and sooooo quick! This is a keeper - great impression for company. Following reviewers suggestions, I put it under the broiler at the end. I also agree that you could probably cut back on the amount of sauce - but my cauliflower was on the smaller side so maybe I wouldn't change it if the cauliflower was a large one. Thanks submitter.
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4 users found this review helpful

Stuffed Kielbasa

Reviewed: Oct. 4, 2003
I took the concept of this dish and changed it because of what I had on had in the frige. During the week I made "Indiana-Style Fried Cabbage" - on this site. Made it for the first time and we loved it - had that and mashed potatoes left over. Also had half of a kielbasa in the freezer. Boiled the kielbasa, and then stuffed it with the cabbage and mashed potatoes and baked it. Served it with mustard on the side. It is a keeper - I now know what to do with the cabbage leftovers. I can imagine that it tastes great your way too. Thanks Theresa.
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20 users found this review helpful

Curried Pork Chops and Cauliflower with Basmati Rice

Reviewed: Mar. 6, 2011
I love this site - some people say that if we make changes we shouldn't review the recipe. I don't agree. I saw this recipe and it sounded good but when I read the reviews I saw that others wanted more of a kick to it. I like SPICEY Indian food so instead of buying Apple chutney I bought something called Pineapple Pepper chutney. WOW - this was a great dish and the next time I will double the sauce because right now I would just love to eat the rice and sauce. The caulifower was geat too. Thanks submitter.
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16 users found this review helpful

Apple Bacon Tomato Soup

Reviewed: Feb. 25, 2003
Thanks Jennifer! As one reviewer said, it has a complex taste which is great - something different. If you followed the directions to a T it has to be great - I sometimes change things and add a little more of what my family likes. We all love bacon so I used a few more slices, then I did saute all vegetables in some of the bacon fat rather than oil. I also used kidney beans since I didn't have pinto beans. It's a keeper and it can definitely be made a day ahead since it is more flavorful the next day.
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8 users found this review helpful

Baked Ziti with Sausage

Reviewed: Feb. 15, 2011
This was very easy and delicious. I decided to add a bit more cheese and I am sorry I did - it was way too cheesy. I will make this again and I will follow the recipe exactly. Thanks submitter.
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7 users found this review helpful

Asparagus with Garlic and Onions

Reviewed: Mar. 20, 2010
WOW! These were great!! I can't wait to make this again. I'd love to just have this for lunch!
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1 user found this review helpful

World's Best Lasagna

Reviewed: Nov. 8, 2009
World's Best! This has been in my recipe box since 2003-finally tried it. So easy to make that I will now make Lasagna more often. Followed recipe exactly except for a few MINOR preferences and/or what I had on hand. Listen to everyone, you do not have to cook those noodles. First time I've tried it and it works. Buy regular noodles (the oven ready are more expensive and not necessary). I soaked them while preparing everything else. I cut out all salt as suggested (there is enough salt in the ingredients), used 1 lb of beef, half sweet sausage, half hot sausage and added a half cup more ricotta (I love that stuff!!). I did cook mine for 45 minutes the day before serving (did not uncover). I think that lasagna tastes so much better after sitting a day or two. Next night I heated it up for 45 minutes, uncovering the top for the last 15 minutes. If you follow this recipe exactly you can't go wrong (except I would reduce or eliminate the salt) - or tweak it a little. The simplicity of this recipe and the flavors are great. Four days later it was even bettet!!! Thanks John Chandler - you have obviously made a lot of people happy with your contribution!
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3 users found this review helpful

BUSH'S® Caribbean One-Pot Stew

Reviewed: Feb. 15, 2009
A Winner! Followed exactly except for using 2 cans of beans. Remember this is BUSH's recipe. They are pushing their beans - which are good. At the end I thickened the sauce by trying a new method (new for me that is!)that I saw the Barefoot Contessa use on TV. With a fork combine 2 tablespoons of softened butter with 3 tablespoons of flour and then add a little at a time to the sauce to reach the thickness you desire. It might be adding more calories but it does keep the richness of the stew going!!
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4 users found this review helpful

Lemon Cream Pasta with Chicken

Reviewed: Feb. 11, 2009
I'd give it a 10! Followed ingredients exactly but did saute some mushrooms. I made this after work so the only change I made was to cook the chicken in oil in a frying pan to speed things up. I can't believe how wonderful the pasta tasted cooked this way - could taste the chicken broth and the lemon!! I can't stop talking about this dish. This would be very impressive as an appetizer! Thanks submitter!!!
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Chicken Tequila Fettuccini

Reviewed: Oct. 7, 2008
Absolutely delish!! Followed everything exactly except used only l/2 the amount of pasta as others suggested. The amount of sauce was perfect for us - I would suggest doubling the sauce if you made the whole pound of pasta. The 8 oz of pasta served 4 of us. Thanks submitter.
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Curry Carrot-Leek Soup

Reviewed: Aug. 25, 2008
Simple and easy - the curry gave it a nice kick.
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Asparagus with Blue Cheese Sauce

Reviewed: Sep. 4, 2007
I was serving steak and had some leftover roasted asparagus. I doubled the recipe and quickly made this sauce in the microwave using the dish I served it in. I also used regular milk. Passed it around and some used it on the veggies, steak and/or baked potato. You can make it in minutes.
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2 users found this review helpful

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