Citrus Punch Recipe Reviews (Pg. 1) - Allrecipes.com (13204575)

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English Muffin Hors d'Oeuvres

Reviewed: Sep. 16, 2009
I followed Barbara's advice and added black olives. I used low-fat cheese and mayo and these little guys were still very rich and delicious. Thanks for the recipe, Dave!
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4 users found this review helpful

Simple Oven Fries

Reviewed: May 15, 2010
These were very good. I cut the potatoes into little bite-sized pieces. I then added garlic and onion powder, seasoning salt instead of regular and about a teaspoon and a half of Cajun seasoning. Also, I didn't bother to flip them. I cooked them until they were just about done and then I turned on the broiler for a few minutes. They were crisp, a little bit spicy and full of flavor. My oldest son is really picky about potatoes and he ate three helpings of these!
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Shrimp Scampi V

Reviewed: May 19, 2010
This was phenomenal. I used half butter, half olive oil. I also added a little chicken stock and some fresh basil. I will make this again and again.
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2 users found this review helpful

Ranch Oyster Crackers

Reviewed: Jun. 9, 2010
I halved the amount of ranch dressing, omitted the dill and lemon pepper and used olive oil instead of vegetable oil. I'm very happy that I used olive oil instead- it added a really yummy olive taste. Thanks for the recipe Jackie- I'm sure I'll make this again.
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Smucker's® Oatmeal Carmelitas

Reviewed: Jun. 16, 2010
I left out the nuts because my kids don't care for them in desserts, but other than that, I followed the recipe. These are very quick and easy, and most importantly, delicious! Super decadent, gooey, yumminess. I tried them warm from the oven and later on, chilled. I prefer them warm. I do recommend putting the crumb topping in the freezer while the base cooks so that it's easier to crumble. This is a new favorite at our house.
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Best Egg Rolls

Reviewed: Jun. 16, 2010
After reading many reviews calling these plain, I upped the seasoning quite a bit. I cooked the pork and then wilted some coleslaw mix with the drained pork and seasonings for a couple of minutes. I wouldn't suggest adding liquid to the mix because it can make the wrappers turn to mush. Also, only wrap a few at a time or the wrappers get soft and soggy. These are so tasty and it's a lot of fun rolling them up. Thanks for the recipe, Angela!
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1 user found this review helpful

Croutons

Reviewed: Jun. 18, 2010
This was very easy and tasty. My bread wasn't stale so I toasted it on the lowest setting of my toaster to help dry it out first. Thanks for saving my salad. :)
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3 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jun. 18, 2010
I could feel my arteries hardening after the first bite, but the mister totally dug this salad. I don't know if I'll make it again, but thanks for providing a side dish idea that he raved over, Dayna!
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 18, 2010
I love this recipe. It's delicious, but it's also healthy and so easy that my 11 year old son can make it and feel awesome because he cooked supper. That said, we do make some changes to suit our tastes: we cut way back on the mayo and use fresh basil instead of dried if we've got it. We also don't use celery salt. I think next time I make it, I'm going to use pecorino cheese instead of parmesan. One last thing- we always sprinkle the filets lightly with Old Bay or cayenne before we toss them in the oven. If you haven't tried this yet, you really should.
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Poor Man's Caviar

Reviewed: May 11, 2010
This stuff rocks my socks off. If you haven't made it- you need to. Everyone will love you. It is a little plain as written, but I always add lots of fresh cilantro and lime. Also garlic, some chiles if you're feeling wild, and of course salt and pepper. I always add a little balsamic vinegar to it as well. So yes, I modify the heck out of it, but I'm giving it 5 stars anyway because it's that darn good. I made an enormous tub of this last summer for a family gathering and it was completely gone within ten minutes. This is the crack cocaine of dips.
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Waffles I

Reviewed: Jun. 18, 2010
I tried this recipe because it can keep in the refrigerator for a week- I didn't know what to expect quality-wise. It's fantastic! I prefer it to my old buttermilk waffle standby. It gets nice and crisp on the outside, but still has a nice, tender crumb. I do double up on the vanilla. This is so nice for the summer, when my kids want something other than boxed cereal and I have the time to prepare something that doesn't take a ton of work. Perfection!
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Photo by Citrus Punch

Pad Thai

Reviewed: Jul. 17, 2010
I've never had Pad Thai before, so I have nothing to compare this to, but this stuff blew my mind. That said, I read a ton of reviews first and made some changes, which I will also make in the future. I didn't use any butter. When I heated the oil for my eggs, I used a little less vegetable oil and added some sesame oil. I made a double batch of this because I had several extras for dinner, and I tripled the sauce because so many on here had mentioned there wasn't enough of it (I subbed out just a little fish oil for soy). I used shrimp, and instead of lemons, I used limes. Also, I used cashews instead of peanuts because it's what I had. I let everyone add their sriracha so they could control the heat. I know that's a lot of changes, but I'm giving this a five anyway because without this recipe, I wouldn't have had a jumping-off point. Shoot, forgot to mention I added shredded carrot and garnished with sesame seeds. Thanks for the recipe, Transmonicon!
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Sweet Corn Cake

Reviewed: Jul. 17, 2010
Oh my goodness- this is one fine dish! I made a few changes based on reviews. I didn't mess around with the salt, sugar, corn or water- I used one can of creamed corn instead. That was a good choice. This is delicious. I'm glad it's so rich- that means you only want to eat a tiny portion. Very good recipe- thanks for sharing it, Lee Ann!
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1 user found this review helpful

Smooth Sweet Tea

Reviewed: Jul. 19, 2010
This is a simple way to prepare great sweet tea. I noticed that it stays clear instead of becoming cloudy, which I think must be due to the baking soda. I do find it a little too sweet for my taste, but I just reduce the sugar to 1/2 cup. Thanks for sharing this, cookincode!
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Photo by Citrus Punch

Ash-e-jow (Iranian/Persian Barley Soup)

Reviewed: Jul. 20, 2010
This is so good. I threw everything but the carrots, sour cream and parsley in the slow-cooker and let it go all day on low. It worked nicely. I shredded the carrots when I got home so they would cook faster. The consistency is great, and the lime is perfect in this. I loved it. The only thing I will do differently in the future is leave out the parsley. Either I'll forget about it altogether, or I'll use some cilantro in its place. I had a little before adding the parsley and a little more after adding it- I prefer it without. Thanks for the recipe, Autumn Leaves- this is a keeper.
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5 users found this review helpful

Easy Roasted Red Pepper Hummus

Reviewed: Jul. 30, 2010
This is excellent. I added slightly less lemon juice because I only had the bottled stuff- other than that, I followed exactly. I'll make this again for sure- my whole family enjoyed it. Thanks for the recipe, Marbalet- it's a nice twist on an old favorite!
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1 user found this review helpful

Strawberries with Balsamic Vinegar

Reviewed: Aug. 2, 2010
It sounds weird but tastes delicious. I make mine without the pepper and add fresh mint instead. So good over vanilla ice cream!
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2 users found this review helpful
Photo by Citrus Punch

Grits With Parmesan and Prosciutto

Reviewed: Aug. 3, 2010
I used pancetta instead of prosciutto, because the pancetta was cubed and I was tired and lazy. I also added some fresh basil. This is rich and creamy and outrageously good.
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5 users found this review helpful

Emergency Garlic Bread

Reviewed: Aug. 5, 2010
This is a great way to use up buns that might otherwise go to waste! I added Italian seasoning and some parmesan, and they were gone in a flash- my boys loved them. Thanks, Candyland!
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Pollo con Nopales (Chicken with Cactus)

Reviewed: Jul. 7, 2010
I slow-cooked my chicken first with the bay leaf so it would just fall apart- no need to shred. Also, I saved about three cups of the broth and I'm glad I did because I liked the extra sauce and it helped to disperse the heat a little. This is pretty dang spicy! My family was so crazy about this. I'd never used tomatillos or nopales before, so it was a lot of fun for me. I think this recipe could easily be adapted for the slow-cooker, and I'm going to try it that way next time. Also, an immersion blender is great for blending this sauce- no mess! Thanks for the great recipe, SB. I will make this again and again!
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3 users found this review helpful

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