now2 Recipe Reviews (Pg. 1) - Allrecipes.com (13305193)

Johnny's Grub Rub

Reviewed: May 22, 2012

Really good. I cut the serving size by half of that listed but ended up doubling the brown sugar . . . just because it sort of smelled strong, like I needed a little more sweet [what's an extra tablespoon of brown sugar anyway?]. I rubbed the mixture over a pork tenderloin and kept it refrigerated overnight. Next day we grilled it and at the end of the grilling time mopped it with Sweet Baby Ray's Hickory and Brown Sugar bbq sauce. It was probably the best pork tenderloin we've had and we're sort of picky. Add to this, my husband is expert at knowing just how long to get a sear on the hot side of the coals and when to transfer the meat to the indirect side which makes for an incredible juicy cut of meat. Try this rub -- I had extra and will definitely try on other cuts of meat. Cheers.

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Best Spanish Rice

Reviewed: May 18, 2012

Thought this was really and surprisingly authentic. Made some changes . . . had to increase and adjust the recipe b/c I cut up about a generous half cup each of green and red pepper and onion. It would have overpowered the 1.5 cups of rice. Okay, I sauteed the 3 vegetable ingredients in a little olive oil and seasoned w/ little salt and pepper and dash of cumin and chili powder(s). Once softened and fragrant, I added the (extra) rice, chicken broth and salsa in the order per the recipe. Once done, I mixed and served with freshly and finely chopped cilantro. The addition of the cilantro added a huge taste element, in my opinion. Would make this again, I may try and add a little garlic with the sauteed vegetable mixture though.

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Baked Maryland Lump Crab Cakes

Reviewed: Apr. 14, 2012

Okay. The best part of this recipe is baking the crab cakes -- I've had crab crumb cakes when I've used recipes that fry. However, not sure I am sold on this recipe, part of the reason maybe that I ended up using seasoned bread crumbs [I would not do that again, way too many (competing) spices when you factor in the recipe's spices too.] But, there are many people here who've enjoyed this recipe, so try it. The other change I made was cutting the cooking time, I did about 9 minutes per side. I would may even go 7 minutes per side. To your health . . .

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Kim's Macaroni Salad

Reviewed: Jul. 4, 2011

Great recipe -- has just enough "bite" with the cider vinegar to remind me of the macaroni salad I grew up with in Chicago. I only used one small jalapeno, tossed in a very generous tablespoon of pimento and one rib of celery. I will make this again.

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Corned Beef and Cabbage I

Reviewed: Mar. 21, 2011

I surfed around and found this easy recipe -- the key, I believe, is to put in about an inch or so water above the brisket. . . bring to a boil and then simmer like stated. Along w/ the spice packet, I tossed in a garlic clove and some addtl mustgard seeds. It was wonderful. My other change [another website] is that I cooked the entire brisket first, removed it, then added my cabbage and carrots to cook in the remaining liquid until they were done. Amazing dish -- I will stock up on a couple briskets while on sale during St. Pat's and cook them throughout the year. Once just isn't enough.

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Rice with Almonds and Raisins

Reviewed: Nov. 8, 2010

Husband absolutely loved this recipe. It was easy, goof-proof and I had all the ingredients on hand. Worked super well with roast chicken dinner. I can see where the "base" of this recipe could support multiple variations of ingredients--really nice addition to plain white rice. I liked it, just not a big fan of dried fruit in rice.

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Fluffy Pancakes

Reviewed: Dec. 24, 2009

I love good pancakes. Store bought mixes have an after taste and can be greasy. I never thought I could make homemade pancakes, but this recipe is amazing as it is easy. I do add a bit more sugar and some vanilla. As a side, I chop up a fresh apple and saute it until soft in a little butter, brown sugar and cinnamon and pour along side the pancakes. Comfort food and then some.

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Lemon Garlic Tilapia

Reviewed: Nov. 3, 2009

Easy and good. Looking to dress up tilapia a little differently and this recipe fit the bill. Like other reviewers, I did use fresh parsley -- not a big fan of buying a whole bunch of parsley and use so little, but I can't deny the taste of fresh ingredients from dried. I think this is one of those recipes you can easily modify to fit your tastes; overall, it provides a nice foundation for making tilapia.

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Cola Pork Chops

Reviewed: Sep. 9, 2009

Like most of the dishes I cook, I was attracted to this recipe because of its simplicity and the great ratings by members. I mixed together and marinated the chops for a couple hours, I grilled our chops. The chops were moist and juicy but the marinade reminded of the market brand OPEN PIT BBQ sauce [that my parents used years (and years) ago and that I did not like back then]. It's a decent recipe but I do not think I will be using it again.

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Barbeque Pork Two Ways

Reviewed: Aug. 4, 2009

I read the reviews on this one and took a detour. I really did not have time to mix the ingredients listed in the recipe, so, after reading other reviews, I took a chance and just mixed equal parts of Sweet Baby Ray BBQ sauce and Ketchup; about 1 cup each. Brushed it over the meat and crossed my fingers. That's it. Left it for 7 hours [no peeking], turned it off and let it cool a bit. The pork shoulder fell apart & was so tender. I shredded it and mixed with the sauces that had brewed in the crock pot all day and let it set a little longer. I added a dash or two of coarse salt. I am telling you it was amazing. Actually, I could not believe it was that good since I had modified the recipe -- plus, it was even better the next day. My only footnote is that the sugars in the bbq/ketchup burned a little on the sides of the crock pot, but there was still enough sauce to mix with the meat. My picky husband absolutely loved it.

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Grilled Tuna Salad

Reviewed: May 20, 2009

This recipe was just okay for us. I followed the directions and made only one subsitution, dried rosemary instead of fresh. Maybe we cooked it a little too long b/c it was sort of dry too. But overall, it was just sort of flat tasting. Nothing special. I wouldn't even try this one again.

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BBQ Dry Rub

Reviewed: May 19, 2009

Decent. I made this rub because my husband loves BBQ and it was so basic. However, I did some other on-line searches and saw that most dry rubs are essentially the same, but many added other spices, so, I took some liberties with this recipe. I added pinch(es) of garlic powder, chili powder, paprika and ground red pepper. Also, I marinated the chicken in the dry rub for about 2 hours (just b/c I had the time on this particular day). Just before cooking, I loosed the skin and rubbed the meat with extra dry rub. With about 3 minutes left of cooking, I dropped a healthy dollop of store bought bbq sauce (we use "Sweet Baby Ray's" original) on each piece, I think that was a huge improvement. I would make this again but, I'd play with the spices again.

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Grilled Salmon I

Reviewed: May 10, 2009

This salmon recipe is amazing. Salmon can be so boring. This recipe is super easy and soooo tasty, you'll think you're in a high-priced restaurant. My only change: I only cook approximately .75 lbs of salmon at a time and don't adjust the marinade -- recipe suggests 1.5 pounds. It doesn't over power the salmon and because salmon has such a strong flavor to being with, I like the stronger marinade. In fact, if I made 1.0 - 1.5 pounds, I'd double the marinade. Also, winters are too cold to grill, so I have baked these and they work just fine. Try this recipe!

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Three Bean Salad

Reviewed: Apr. 29, 2009

Quick. Good. I read the other reviews first. I went w/ dark red kidney beans, green beans and garbanzo beans; I also used red onion and had some fresh parsley on hand, so I tossed it in. Used "fine" red vine vinegar and EVOO. S&P to taste. After reading the reviews, I did not add the sugar immediately--I added to taste as well. . . .3/4 c of sugar seemed overwhelming. Do not know how much I ultimately used, but can say it wasn't near 3/4 c. Missing a little bite that I guess I was used to growing up with this dish. Next time I'll try this recipe w/ apple cider vinegar instead of red wine vinegar for more bite.

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Super Easy Salmon Cakes

Reviewed: Mar. 18, 2009

I love salmon cakes. My mom used to make them and now they're comfort food for me in more ways than one. I read the reviews and modified the crackers. Quite frankly, I eye-balled it because I was afraid of dryness. They turned out well matter of fact. Husband liked them too.

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Incredibly Cheesy Turkey Meatloaf

Reviewed: Feb. 10, 2009

Made this evening. The best thing about this recipe is that fact that it was very moist. First, I took the advice of other reviewers and combined the bread crumbs and milk -- let that sit about 10 minutes. In the meantime, I sauteed about 3 minced garlic cloves, half cup of shredded carrots, cup of chopped onions and a handful of minced spinach [all stuff I had on hand and wanted to use] -- all in olive oil. It reduced nicely and smelled amazing. Let it cool. I combined the turkey meat w/ the breadcrumb/milk mixture, worchestire sauce, egg and cheese [I used a Mexican shredded cheese combination mixture that I had on hand]. Carefully, I added the veggie saute making sure that it didn't overwhelm the other ingredients. I dressed the top of the loaf with a marinara sauce. It was very moist but a little short on flavor - I did not added the S&P as I did during the veggie saute -- probably could have used the S&P as well as the BBQ on the top. But, really good.

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Mediterranean Tilapia

Reviewed: Feb. 10, 2009

Topping is good however I do a couple different things. The fish needs flavor. First, I saute the tilapia in a little olive oil or butter and while it's cooking I add generous sprinkling of garlic powder, oregano [especially generous w/ the oregano], salt and squeeze 1/4 - 1/2 fresh lemon on it. Let its saute for about 5 - 7 minutes. I top w/ less of the olive mixture in the recipes but add Feta cheese.

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Hearty Split Pea Soup

Reviewed: Feb. 6, 2009

Second try w/ this one and I'm a novice cook. I am all about easy recipes that don't require me to buy numerous ingredients. I read the other reviews and decided to use 3 cans/14oz each of f/free MSG/free chicken broth. No water in my version. However, I went with (lots) more . . . garlic [3 cloves/diced], bay leafs [4], carrots [I diced a small bag of fresh carrots] and onions [1/2 large onion]. Found a nice small relatively lean chunk of ham at the store and diced 1/2 of it. Layered the ingredients as instructed; 4.5-5 hours later, wow, incredible soup. I did not add any addtl salt initially b/c I was concerned about the ham and broth being enough; however, in the end I added just a pinch or 2 of salt -- I did not add any pepper. Tastes amazing. Thank you for sharing.

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Honey-Balsamic Vinaigrette

Reviewed: Jan. 26, 2009

Though I'm not a big balsalmic vinegar person, this recipe looked okay, plus, I intended to use the mustard modifications from other reviewers. Just not for me -- way too sweet, and it didn't have the right balance to the vinegar. I doubt even modifying the honey would make me like it.

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Marinated Tuna Steak

Reviewed: Jan. 21, 2009

This recipe is a keeper. I read the other reviews and was worried that the tuna wouldn't have any taste, so . . .I actually made/used marinade for 4 tuna steaks but only used/only had 2 tuna steaks. Also, I made the marinade early and the tuna sat in the marinade for about 2 hours, maybe it helped the flavor, b/c they were good and, I'm not particularly easy to please. Other than that, I had to go with dried oregano but used fresh parsely, fresh lemon juice . . . Way too cold to grill this time of year -- I seared the tuna [sprinkling just a tiny bit of kosher salt on one side] and then put them in the broiler for a couple minutes on each side as well -- I need my fish a "little" more cooked. They were very tender and juicy. I would definitely make this recipe again. Very simple and very good. Thank you for sharing.

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