l_perejma Recipe Reviews (Pg. 1) - Allrecipes.com (13455233)

Cajun Style Blackened Snapper

Reviewed: Mar. 16, 2010

If you're using hot paprika, you might want to cut down to 1 tbsp instead of 2. I used the full 2 tbsp and it was so hot, it was almost inedible. I had to mix with mayo to cool down the spice. It smelled sooo good when it was cooking though!

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Basil Pan-Seared Scallops over Pasta

Reviewed: Mar. 20, 2010

I found this to be very bland. I used bay scallops because that's all I had. I added some oil-packed sun-dried tomatoes with some of the oil to add a bit more flavor. If I had some parmesan, I would have added that too give give some more flavor. I think this is a good basis for a scallop and pasta recipe to build onto. Use this recipe as a starting point, a recipe to emphasize on and add things that you think would compliment and improve the recipe.

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Sirloin Steak with Garlic Butter

Reviewed: May 9, 2010

This simple preparation is awesome and easy to prepare. The flavors bring out the flavor of the steak.

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0 users found this review helpful

Spaghetti Sauce with Ground Beef

Reviewed: May 15, 2010

I found this to be a little too tomato-ey. I had to add a couple of large pinches of sugar to balance out the acidity. I won't be making this again.

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1 user found this review helpful

Best Brownies

Reviewed: Jun. 9, 2010

I found these to be somewhat dry. I like fudgey brownies and these weren't fudgy... these are definitely not the best brownies.

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2 users found this review helpful

Asian Salmon

Reviewed: Jun. 25, 2010

I thought this was ok. I expected more flavor from marinating it for a couple of hours. I would make this again if it was a last minute thing because the ingredients are things I usually have on hand.

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3 users found this review helpful

Mom's Cucumber Salad

Reviewed: Jul. 4, 2010

I thought this was absolutely disgusting. This was way too sweet and too much mayo.

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 14, 2010

Excellent! I used it without letting it marinate and it was still wonderful. I also didn't roast it at a low temp, but rather roasted it at 400F for 1 hour and a half and then turned it down to 350F to finish it off.

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Ann's Dirty Rice

Reviewed: Aug. 17, 2010

I thought this was pretty god. Instead of using salt, I just used the seasoning salt in place of regular salt. I served this as a fast and easy main course.

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3 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jan. 16, 2011

I only realized after I'd started the recipe that I didn't have balsamic vinegar on hand so I used equal parts of molasses and lemon juice and it turned out beautifully. I think using the balsamic substitution made it just as good but I will try with the original balsamic next time tyo compare.

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Sloppy Joes II

Reviewed: Apr. 16, 2011

This is a good basic recipe but it had too much of a ketchup taste.

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Steak Stir-Fry

Reviewed: Jan. 7, 2012

This was terrible. I doubled the recipe and it ended up being super salty. I had to put a lot of brown sugar in just to make it edible. I would recommend cutting back on the soy sauce and taste as you go along, adding more if necessary.

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Hungarian Goulash III

Reviewed: Feb. 28, 2012

I found this rather bland and it didn't really reduce to a saucy consistency after the meat turned tender.

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Swanson® Black Bean, Corn and Turkey Chili

Reviewed: Mar. 1, 2012

This chili was ok... nothing special about it. It didnt quite reduce down to a saucy consistency as I like but I would make it again if i had all the ingredients on hand.

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Beef Paprika

Reviewed: Mar. 3, 2012

This was ok. I find the sauce didn't thicken enough even afte letting it cook for 2 hours. I used soy sauce in place of the worcestershire.

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Hot Peanut Sauce

Reviewed: Mar. 4, 2012

This is a recipe that I use quite often. It's a great alternative to make from the coconut milk based sauce and it's much easier. I find the sauce has a nicer consistency if you heat it up and bring to a simmer; it comes out a lot smoother.

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Grandma Ople's Apple Pie

Reviewed: Mar. 10, 2012

Really awesome apple pie! I love how the caramel sauce caramelizes into the apples and the crust. I will definitely make this again. The caramel sauce will bubble out over the pie when baking so I would suggest putting the pie on a baking sheet.

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1 user found this review helpful