A277387 Recipe Reviews (Pg. 1) - Allrecipes.com (1344154)

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Bryan's Sweet and Hot Tomato Pasta Sauce

Reviewed: Feb. 8, 2003
Haven't yet gone food shopping I didn't have much on hand this afternoon but an abundance of pasta and no ready-made sauce in a jar. I looked at the can of crushed tomatoes I had in the cupboard for months with the intent of making my own sauce and was finally forced to take the challenge...so glad I did. This was the absolute best sauce I've ever tasted!! I won't go back to jarred. I only required 1/2 cup of brown sugar. Suggestion: only use 1 TBS oilve oil - 2 made a film of oil around the end that just wouldn't encorporate into the sauce. Quick and Delicious!! Thanks Bryan!!!
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17 users found this review helpful

Cajun Chicken Pasta

Reviewed: Jan. 9, 2003
Holy Good Stuff!!! This was great. For veggies - I only used red pepper and mushrooms and just doubled the amount to make up for the green pepper and onion I left out. I added 6 TBS. (yike!! but it made the difference) to the sauce. If it looks runny - wait! Take it off the heat while your cooking the noodles and it will thicken on it's own. By the time you add the noodles to toss - the sauce will be thick and be reheated from the heat of the noodles. WE LOVED THIS SO MUCH!! Thanks!
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3 users found this review helpful

Cobb Salad

Reviewed: Dec. 2, 2002
Delicious!! Delicious!! Delicious!! I omitted the green onions (just don't like them) and added some canned peas and black olives. Used the Ranch (despite the controversy going on about what dressing to use) and wouldn't have it any other way. I think it's all about the Ranch you choose to use. I used Marie's Creamy Ranch (found in the produce isle) and experienced heaven for a short while!! Try this!!
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98 users found this review helpful

Cherry Pepper Poppers

Reviewed: Nov. 24, 2002
I wish everyone would try these!! I make them every week and keep them in the fridge to snack on whenever I want. Much cheaper to make them yourself than to purchase the premaid poppers at the store (in the jarred pepper isle). They go for $6 for 6 peppers. Delicios...so glad to see a recipe out there for these popper!!!
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10 users found this review helpful

French Onion Soup III

Reviewed: Aug. 25, 2002
I've had to try so many different recipes and I finally got it right with this one. This is the best recipe you'll find for French Onion Soup. I add in a couple of teaspoons of Worstershire sauce because my pallet calls for it. Tons of cheese and bread and you have an entire meal. We love this one!
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68 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 25, 2002
Although my measly little review will never be viewed in the midst of these hundreds of reviews, I had to write and say THANKS! This is so easy to prepare before running out the door in the morning and I have a wonderfully delicious winter meal waiting for me when I get home from work.
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14 users found this review helpful

Antipasto Platter

Reviewed: Aug. 25, 2002
All of my favorites on one platter! If you’re having a dinner party you have to serve this as your cold appetizer!! I change one ingredient - I use fresh mozzarella balls. Also, instead of layering the ingredients, I arrange them side-by-side around a platter and fill in the center with the soft cheeses so that my guests may choose what they like without having to sift through all those layers. Wonderful!
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92 users found this review helpful

Easy Never Forgotten Guacamole

Reviewed: Aug. 25, 2002
Finally - somebody's gotten it right! If you've ever been to a real Mexican restaurant in Texas - this is the way you get your guacamole. It's always so frustrating ordering guacamole for my fajitas here in New England. I end up getting half crushed avocados with lemon, onions and tomatoes. Guacamole isn't guacamole unless it's made with cream cheese. This would complement any taco, chalupa or carne asada fajita!!
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102 users found this review helpful

Mussels Mariniere

Reviewed: Aug. 25, 2002
My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this appetizer will require full use of your first set.
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60 users found this review helpful

Grandpa's Special Stuffing

Reviewed: Aug. 25, 2002
This would have been wonderful if I had made it for a romantic breakfast or brunch but as she said it was served with turkey, I made it with Thansgiving dinner. Don't make the same mistake I did. It was very out of place with the rest of the holiday dinner. I have to say, it was quite tasty and I'll keep the recipe. However, next time I'll serve it for a special breakfast in bed with fresh OJ and wheat toast.
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28 users found this review helpful

Baked Brie in Puff Pastry

Reviewed: Aug. 25, 2002
Delicious! I was serving this for a Christmas dinner appetizer and wanted it to look festive. When I sliced the wheel I spread a generous amount of raspberry preserves and then followed the rest of the recipe. I thought I was taking a chance, but it paid off - I got rave reviews and the entire wheel was gone in no time.
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50 users found this review helpful

Crab Stuffed Mushrooms

Reviewed: Aug. 25, 2002
I love this recipe! My dad had his own recipe for many years but when he had these he asked me to send it to him so he could make them for his company party. The only change that I’ve made is to omit the green onions. I serve them on a platter of romaine lettuce leaves with small wedges of lemon. The best!!
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47 users found this review helpful

Lizzy's Creamy Chicken Bake

Reviewed: Aug. 25, 2002
I only make this in the winter - but it's wonderful and cozy on our chilly New England nights. My boyfriend asks for it often. I use the entire recipe as is, but for 4 chicken breasts not 6. We serve it over white rice, which the gravy goes wonderfully with. We take the leftovers for work. You must try. Just be sure to brush when you’re done.
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8 users found this review helpful

Pan-Fried Asparagus

Reviewed: Aug. 25, 2002
Making this recipe was the first time ever tried asparagus. Now, I can't eat it any way but like this. I serve this with dinner at least twice a week. I don't use fresh garlic, I used jarred cushed or minced garlic (whatever is in the fridge). I use two teaspons (hey - I like garlic). If you do this, add the garlic in at the end of the cooking time as the garlic would burn if you added it in at the beginning as the recipe calls for you to do with fresh garlic cloves.
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433 users found this review helpful

Baked Salmon II

Reviewed: Aug. 25, 2002
We were trying to get into the habit of eating fish for dinner once a week. We printed out several fish recipes - this happened to be the first one we tried. We never got around to trying the others. This has become a staple in our weekly menu. We don't use fillets, we use boneless salmon steaks instead (you'll need to bake for the full 45 mins. if you do too). I add two slices of lemon atop each salmon steak prior to closing up the packets. Since we prefer to serve this over white rice (sounds odd but is delicious) we omit the parsley so that we're left with a bit of sauce after it's done baking which we then pour over and toss the rice in. We place the rice on a plate, the salmon on top and serve with steamed broccoli all around. Once a week every week and it's never gotten old. I still look forward to it every week.
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1086 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Aug. 25, 2002
This is my all time favorite recipe. I've been making it for the past two years now and figured it's about time that I finally rate it. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. Also, this means that I don't have to strain out the onion and celery from the wine before making the gravy, I can just take the loin out to rest on a cutting board and put the pan right on top of the stove with the wine still in it to make the gravy. I use two packages of gravy mix as I serve this with quartered red potatoes tossed with butter and parsley and baked alongside the pork (which the gravy goes well with) and with the PAN-FRIED ASPARAGUS (Recipe on the site). It's wonderful. You must try if you haven't already.
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413 users found this review helpful

 
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