NZtoAZ Recipe Reviews (Pg. 1) - Allrecipes.com (13150552)

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Three Chile Dry Roasted Tomatillo Salsa

Reviewed: Jun. 8, 2011
I thought I had messed this up, cause I read the ingredient list first, prepared everything including unhusking the tomatillos, as that is what the ingredient list says. Then when I got ready to cook, I saw that the directions say to remove the husks AFTER dry roasting. That said I went ahead anyway and followed the rest of the directions. The result was amazing. Im sure it is easier to remove the husks first, so I would definately do that next time anyway. This salsa verde was pretty much perfect! It will be my go to recipe from now on. I couldn't fint pequin peppers, so like many other reviewers I added double the amount of jalapeno and serrano peppers. The result wasn't hot enough for our tastes, so I will adjust for that next time. One cooking note: The garlic and serranos will blacken much faster than the tomatillos and jalapenos. Next time I will add them in stages, as garlic does tend to become bitter if overcooked, and it would have been charcoal if I had left it in for as long as the rest. I had to fish around and remove half way through. I removed the tomatillos when the skins were blackened, just as they were splitting. Great recipe, wonderful authentic flavor. I have a very happy and impressed husband! Thanks!
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18 users found this review helpful

Mango Corn Salsa

Reviewed: Mar. 7, 2012
This was amazing! I will be making this again and again! I couldn't find fresh mango's and so I actually used a bag of frozen mango pieces. Sometimes these are not very sweet, so I defrosted them by soaking them in a cup of mango fruit juice to make sure they had plenty of sweetness and flavor and added the mango and juice to the salsa. Followed the recipe for everything else and the salsa was amazing! Oh, I did add extra tomato. Good to know that frozen mango can be used in a pinch. The second night we had this, I mixed diced avocado into it, and that was great too! Thanks for a terrific salsa recipe! My husband hasn't stopped talking about it!
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12 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 19, 2010
Ok, firstly I do have to say that I have searched long and hard over the years to find a lasagne recipe that would take mine from good to amazing!This recipe did just that! However.... if you add a whole TB of salt and 2TBs of sugar, like I did on my first attempt, you will probably be very sorry! I was! Especially all that salt, and I like salt, but even I couldn't cope with that much. I would also suggest doubling the Ricotta mixture. Though thats just me. I only simmer the meat for about 40 mins, and I also use the instant dried lasagne noodles as it speeds things up considerably. I have also used half sweet and half mild Italian sausage and once made it with half sweet and half hot. Its all wonderful. This recipe really has been the best lasagne recipe I have ever found. Oh, and use the fennel!!!!! I cut it down to just under 1/2 tsp, but I think it makes it! Remember to cut down on the salt considerably! What a great recipe though! Thank you!!! I am finally satisfied I have found THE lasagne recipe. I wont be looking any further:)
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9 users found this review helpful

Spinach and Rice Alfredo

Reviewed: Mar. 2, 2012
I was really happy with this recipe. It was a very quick way to use up left over rice. I added some extra parmesan 'cause I don't think you can ever have too much! I think that two cups of spinach leaves is conservative. I probably used three cups of fresh spinach and still feel like it would have been better with more. I served with steamed asparagus spears which went beautifully with the rice. And grilled fillet steak. I also quickly broiled some cherry tomatoes in the oven until till a little caramelized and scattered them over the steak when serving. The flavor combination was great and it was a really fast, easy and delicious dinner. I will make this rice again. Thanks!
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5 users found this review helpful

Poblano Corn Chowder

Reviewed: Jun. 6, 2011
In a word - incredible! I have made this twice now for my extended family on Christmas Eve and is the only recipe which when asked, I selfishly don't give it out! In a family full of amazing cooks, I have to have some secrets up my sleeve! Only hope they don't find it here:) They talked about it from one Christmas to the next! Only adjustments I make (other than to increase the quantities to make a couple of vats of it at a time) is to increase the chile de arbol. Also, last time I added the shrimp a bit too soon and they ended up a bit rubbery, so next time I will dice them much finer just in case, and will add them at the very last minute. I do use the lobster base. It wouldn't be the same without it!Thank you so much for this recipe, Naiveray!
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5 users found this review helpful

Blackened Tuna Steaks with Mango Salsa

Reviewed: Jun. 6, 2011
The rub is fantastic! My husband loves off-the-scale hot food and actually didn't add pepper flakes to this dish! He said it was perfect. I can handle pretty hot food, but this was a bit too close to my limit. I will probably cut down on the cayenne a little next time and let my husband add some pepper flakes to his! The salsa is wonderful!! The mango/cilantro combined with the rub was a very happy marriage. My only critique (and the reason I am giving this four stars) is that I found 3 mins on each side was far too long to cook the (2 inch) tuna steaks. The resulting steak was grey and dry with only a hint of pale pink in the centre. It was my first time cooking Ahi Tuna, so I followed the recommended time closely. Next time I will cut the cooking time down significantly. The rub blackened properly way before the 3 mins, so the shorter cooking time wouldn't affect the great blackened appearance/taste. I will be making this again, and would use this rub and the salsa for other dishes. Both would be great with chicken and shrimp too. Thanks for a great recipe!
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 2, 2012
I hate to be the only one that didn't like this. I guess I'm hard to please. All I could taste was the mushroom soup mix, and it was all just gluey, and grey-brown and very unappealing. I added fresh sauteed mushrooms and sprinkled with fresh parsley but it didn't help much and increased the cost. I did think it would make a good english style meat pie or pastie filling as that's what the texture reminded me of. I guess it has just confirmed that I don't really like tinned soup gravy. Sorry!
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4 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Apr. 30, 2010
This is really delicious, but for those having problems with the sauce, the trick is to turn the temperature WAY down after the liquid is reduced before adding the cream and butter. Whisk in the butter in at a very, very low temperature (I turned the heat off and just let it sit on the warm burner while adding the butter) to avoid any separation. Set aside. After cooking the mushrooms and adding the chicken strips, turn that temp down to very low also, before adding the sauce. I then let the mixture come up to a very, very light simmer before immediately serving. If you simmer too fast or boil the sauce it can separate. If you have to reheat any leftovers (I did, but I tripled the recipe for my family) do it very gently, or again, the chicken and pasta will be just floating in greasy lemony melted butter. Sure the sauce IS just melted butter and cream. But while it is still creamy, we can at least pretend it isn't as bad for you as it really is :)
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4 users found this review helpful

Cajun Blackened Catfish

Reviewed: Jun. 6, 2011
This was amazing! The rub was perfect, but at 3 mins per side my fish was a bit over-cooked. I waited till the skillet was just starting to look white hot before I put the fish in, but perhaps it could have been even hotter. Next time I will try to heat the skillet up for a lot longer so the fish blackens quickly but is cooking for less time. I melted the rest of the butter for pouring over, but didnt end up using it. I really didn't think it needed it as it was cooked in so much butter. Thanks for a great recipe! I will be making this again and again with some slight adjustments for cooking time!
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3 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Apr. 14, 2010
Ok, I made this without the addition of the balsamic. Then made a salad that included cherry tomatoes and fresh herbs and diced sundried tomatoes, topped with warm grilled chicken breasts(sliced) and warm croutons, scattered the asparagus artfully, and then drizzled the whole lot with a homemade balsalmic dressing.
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3 users found this review helpful

Diane's Colcannon

Reviewed: May 19, 2009
My husband said that this was by far the best mashed potatoes he has ever eaten! I used finely chopped leeks sauteed with the cabbage (also finely chopped) instead of the onion. The leek and cabbage mixture was a little dry while sauteing in the small amount of bacon fat, so instead of adding more fat, I added a little whole milk to moisten while simmering. This worked very well to soften the vegetables. The addition of pepper at the end made a big difference to the taste. Salt was not necessary due to the bacon (I added more bacon than recommended)I fried the bacon until just before it started to crisp up, so it was still soft so that it blended with the other textures when stirred through.
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3 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Jun. 6, 2011
Wow. The best cheesecake I have made to date. I used fresh raspberries for the syrup and it was amazing. Very pretty and professional looking (and delicious) cheesecake. Will be making this one every year for Christmas. Thank you!
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2 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 6, 2011
I also added some summer squash and zucchini to the marinade and grilled them on seperate skewers. The vegetables were amazing. Red peppers would be good too. The chicken was also very nice but a little light on flavor for me. I used Maries Light Ranch (which is light on fat but big on flavor) Im a huge fan of ranch dressing, so Im thinking that next time I will regularly brush the chicken with the marinade (there was plenty) during cooking to boost up the flavor. I ended up drizzling some extra ranch dressing over the chicken to boost up the flavor afterwards, but of course that lacked the extra flavor of the rosemary and worsestershire in the marinade. I thought about cooking it in a foil lined basket with the marinade like one of the other reviewers. This would give additional flavor, but I do like the slight charring that you get from direct-grilling. I used the left over warmed chicken and squash in sandwiches with ranch dressing the next day - and they were to die for! All in all a great simple tasty recipe.
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2 users found this review helpful

A Scotsman's Shepherd Pie

Reviewed: Jun. 20, 2014
This recipe is to die for! It is so good that my husband and I thought it was quite possibly one of the best things we have ever tasted, and I have a very wide culinary repertoire having lived in three different countries, and I LOVE to cook! I have been making shepherds pie for 20 years but this will be the only shepherds pie recipe I ever use from now on! The only thing I changed was that I added more carrots and peas - I probably doubled them at least. It was wonderful and we couldn't stop eating it and my husband keeps asking me when I will be making it again (even though it is now 112 degrees outside, lol) Comfort food at it's BEST!
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1 user found this review helpful

 
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