CulinaryRookie Recipe Reviews (Pg. 1) - Allrecipes.com (13496623)

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Pasta Pomodoro

Reviewed: Aug. 22, 2011
This is nearly a 5 star recipe. My only 'complaint' (if you can even call it that) is that the ratio of pasta to sauce is too high, even if you prefer a lightly sauced pasta. I made a 12 oz box of angel hair pasta, and still did not use all of the pasta. The flavor of this dish however is fantastic, and it smells wonderful! I did substitute white wine for half of the chicken broth, and used better than boullion for the other half. I also added a handful of spinach leaves for nutrition as another reviewer stated, and chicken for my carnivorous husband who won't eat anything without meat. So, although i did make a few adjustments to suit our tastes, flavor wise I stuck to the recipe for the most part. I do highly recommend the white wine though as it really is complimentary to the tomatoes and balsamic vinegar. The only thing I'll change next time is up the amount of tomatoes and liquid a bit. Thank you for the recipe, it truly is one of my favorites (and I am very rarely impressed by recipes)!
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10 users found this review helpful

Bacon-Wrapped Asparagus

Reviewed: Sep. 15, 2010
These were amazingly delicious yet simple. I did not grill them though, rather I roasted them at 400 degrees for 25 minutes on wax paper as others did. I also opted for olive oil rather than cooking spray. Sadly, my fiance said he still doesn't like asparagus... and since I can't top wrapping it in bacon, I guess I'll just have to enjoy it on my own from now on. Thanks for the recipe!
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1 user found this review helpful

Homemade Vanilla Extract

Reviewed: Jul. 21, 2010
I recently decided to make my own vanilla extract for gifts and resale (I want to start a business someday and am experimenting with some of the products I will carry). I have read a lot about the proper way to make it and cam across a site that states requirements (by the FDA) of vanilla extract. Apparently, it needs to be 6 beans per cup of alcohol, and anything less than that is just flavored liquor. Since I'll be selling mine eventually, this is the ratio I will go by. Also, it technically needs to be 70 proof (35%) alcohol.
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69 users found this review helpful

Simple Ranchy Breaded Fish Fillets

Reviewed: Feb. 8, 2010
I liked the concept of this recipe, but wasn't completely sold on the recipe as is... so I made a few changes to suit my tastes. First and foremost, I highly recommend soaking the fillets in a shallow dish of milk for 20 minutes. (If your fillets are fresh and not frozen, do so in the fridge). This will eliminate the dreaded fishy taste that Tilapia especially tends to have. I opted to bake mine, so I preheated the oven to 425. I too decided to just mix the bread crumbs and ranch seasoning together, as well as some parmesan cheese and a dash of dried dill. It seemed a bit excessive to use the entire packet of ranch seasoning, so i just sprinkled it liberally over my bread crumbs until it just looked like the right amount. I had plenty of seasoning left over. After removing the fillets from the milk, i gave them an egg wash, and then dredged them into the breading mixture. I baked them for 20 or 25 minutes on a lightly greased baking sheet, flipping half way through. They cooked beautifully this way and had a nice crispy crust (without all of the extra calories of frying), and the flavor was good. I couldn't taste the dill that I had added, but I would imagine that a bit of fresh dill could have done the trick... or it could be used in mayonaise with some lemon for a dipping sauce or to spread on bread for a fish sandwich. As is, I would rate this recipe with 3 1/2 stars.
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8 users found this review helpful

Drunken Chicken

Reviewed: Jan. 19, 2010
Absolutely delicious! I did not do it on the grill, as it is January and I live in Wisconsin... so I roasted it in the oven instead. Actually, I completely changed up the recipe and just used what I had on hand, but I still wanted to rate it because I had never made a beer-butt chicken and both my fiance and I loved it. If you haven't tried this method, do so... you won't be disappointed. The chicken comes out so juicy and flavorful, and you can flavor the chicken any way you would like by varying what you add to the beer can and how you season the outside. If you roast it in the oven like I did, I recommend patting the chicken dry with paper towels and generously seasoning the outside with salt and pepper or a rub. I also added some fresh parsley to the beer, as well as various dried herbs. Finally, I capped the top of the chicken with a halved lemon to keep the moisture in and add another element of flavor. For extra crispy skin, preheat the oven to 425-450, and roast for 15-30 minutes this way, then lower the temperature to 350.
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4 users found this review helpful

Roasted Garlic Bread

Reviewed: Dec. 13, 2009
I either did something wrong, or I do not like the flavor of roasted garlic. I strongly prefer the flavor or raw garlic to the way that this turned out.
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1 user found this review helpful

Peppered Shrimp Alfredo

Reviewed: Nov. 22, 2009
Super delicious. My fiance loved it... that says a lot. However, we both thought it was too spicy so next time I will cut down on the cayenne pepper. (Or maybe I just added too much since I eye-balled it). Also, since my fiance doesn't like shrimp, I also added sliced cooked chicken breast for him. Will definately be making this one again.
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Nov. 6, 2009
I'm only giving this 4 stars because I found the au jus to be very bland when prepared as directed. However, after adding a few things it came out almost perfect. I added a few cloves of chopped garlic as well as a dash of garlic powder, a couple dashes or worcestershire sauce, some beef boullion flavoring, and some thyme. Other changes I made were to use a dark beer, and yes the whole bottle... I can always taste beer in a recipe but I honestly could not in this one. I did attempt to stir out most of the carbonation at the end though. I also peppered and seared the roast prior to placing in it the crock pot. I had no problem slicing it as some people had mentioned. It did seem dry as I was slicing, but was fine after being replaced into the au just for another 30 or 45 minutes. I also chose to broil the bread with swiss cheese, and added sauteed green peppers and onions. The only changes I would make next time would be to cook it low and slow... I cooked it on a higher heat for 5 to 6 hours this time. Also, I may try beef consomme as some of you mentioned you did. Or, I would prepare as I did this time but would get low sodium broth since I would be adding the beef boullion. Provolone cheese would also be a better choice as it is fuller flavored. Overall though, very good recipe... my fiance loved it and that says a lot...
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1 user found this review helpful

Sloppy Joes II

Reviewed: Nov. 6, 2009
Very easy and delicious. Definately going to be one of my cheap and easy meal staples. One of the few dishes my fiance loves. I highly reccomend adding hamburger style sliced pickles, it really compliments the flavor.
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1 user found this review helpful

Fruit Dip II

Reviewed: Nov. 6, 2009
Delicious. Did not last very long at my baby shower. Would be very easy to alter to your own specific taste by adding concentrated juices for flavoring.
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 8, 2009
I'm no chef, but this recipe was so easy and equally delicious! I tried it with a 3.5 lb chuck roast. First, I seared it with some olive oil, salt, and cracked pepper... then I cooked it in the oven for 3 hrs at 325. I used a family sized can of cream of mushroom soup, 1 packet of dry onion soup, and a can of beef broth. I also added baby red potatoes, carrots, celery, and onions. The veggies were cooked perfectly. It did come out just a bit salty in my opinion, so I think that next time I would use low sodium broth and possibly low sodium mushroom soup. Also, I would probably lower the temperature to 275 or 300, or try it in the crock pot. I'm going to use the leftovers to make beef stroganoff tonight by adding sour cream and sliced mushrooms. Delicious!
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0 users found this review helpful

 
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