RMAXIM Recipe Reviews (Pg. 1) - Allrecipes.com (1352380)

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English Roast Beef

Reviewed: Feb. 24, 2003
I wasn't crazy about the taste, but I'm not a big fan of roast beef anyway. My boyfriend loved it, and it was not too dry or anything. I'll probably keep this recipe around if I make roast again!
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34 users found this review helpful

BBQ Chicken Pizza II

Reviewed: Dec. 26, 2001
The success of this recipe seems to be highly dependent on the BBQ sauce you use - the stuff I used didn't taste that great, but I'll try it again with a different, milder sauce.
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29 users found this review helpful

Chocolate Dipped Orange Biscotti

Reviewed: Jan. 2, 2005
I was very pleased with these and they got good reviews from my friends. I did add 1/2 tsp of orange extract because I wanted to make sure you could taste the orange flavor, and it seemed just right. I also rolled them in sliced almonds after dipping them in chocolate for decoration.
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22 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Aug. 3, 2003
Creamy and hearty, like the kind you get in a restaurant. I cut the chicken boullion in half, and use low-sodium broth, otherwise it's too salty.
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22 users found this review helpful

Cuban Midnight Sandwich

Reviewed: Oct. 2, 2002
These were great. However we had way too much sauce so you really only need to make half as much as it calls for.
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17 users found this review helpful

Baked Potato Soup III

Reviewed: Dec. 26, 2001
Really good...I added some garlic too for a little flavor, and added milk when reheating (which it also does well) because it was a little thick.
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13 users found this review helpful

Chicken Danielle

Reviewed: Jan. 17, 2002
A classic in my book...I've made it several times and its always great. Don't substitute milk for cream though, it's just not the same! And using cream of chicken soup "with herbs" added a nice touch.
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10 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Nov. 10, 2013
I made several modifications to this recipe so I can't really say my rating applies, but it was excellent! We definitely liked it better than using canned cream of chicken/mushroom soup. I made the following changes: used 1lb blanched fresh green beans (could have used 1.5-2lb with the amount of sauce there was) added 1c chicken broth to the roux before adding the sour cream, used 2t onion powder instead of diced onion (I was in a hurry), and used the traditional French Fried Onions instead of Ritz crackers, mixing some in and using some for topping. Love the addition of the cheese!
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8 users found this review helpful

Cinnamon Rolls II

Reviewed: Jul. 11, 2011
Best cinnamon rolls I've ever made, and I make them all the time! I have always made the recipe that is in my bread machine cookbook, and they always turned out pretty good. But I made these because we happened to be at our Inlaws' for the weekend and I didn't have my recipe handy. These turned out far better than what I normally make. They were light, fluffy, soft and delicious. This is a keeper.
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6 users found this review helpful

Salmon with Dijon Cream Sauce

Reviewed: Nov. 8, 2009
I made the sauce only, I used a soy-brown sugar marinade for the salmon. Yummy!
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5 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Jun. 28, 2008
I used this marinade for both thin sliced flank steak skewered on the grill, and with short ribs in the slow cooker. I marinated both overnight. Both were good but we preferred the flank steak. The ribs were too fatty, probably because I couldn't find the flanken cut ribs, so I used the traditional cut. But the marinade is excellent and very close to what we get at our local Korean BBQ restaurant.
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5 users found this review helpful

Cream Puffs

Reviewed: Aug. 3, 2003
These are delicious, and so easy to make. I would recommend drying the shells in the oven as it cools, otherwise they tend to get a little mushy. I usually drizzle them with melted chocolate for some added taste & pizazz.
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 27, 2014
My roast was borderline inedible, so overly dry and cardboard-like it was disgusting. But I think it's my fault - the problem was the cut of meat I used: top round roast. I see other reviews now that recommend other cuts - wish I'd used one of them instead! So this is just a word of warning for those considering it - DO NOT use a top round roast. There isn't enough fat and it comes out super dry and bland!
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4 users found this review helpful

Korean Salad with Sesame Dressing

Reviewed: Apr. 17, 2010
This was tasty, but not quite what I was hoping for (compared to the salad dressing at our favorite Korean BBQ place). I thought it tasted watered down, so next time I'd use less water or none at all. It also didn't need 1 full tablespoon of red pepper flakes, I used about a teaspoon and the heat was fine. I also added some ginger, and next time I might add garlic as well.
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4 users found this review helpful

Eclair Cake with Chocolate Ganache

Reviewed: Sep. 24, 2012
This turned out really well, and is nice and easy! My brother requested it for his birthday and it was a hit with the entire family. The one problem I had was that "1c" of chopped chocolate was not enough in proportion to the cream to make ganache, it ended up more like hot cocoa. I added about 2oz extra chocolate and it came out fine, but there was also lots of extra ganache, so I probably could have gotten away with 3/4c of cream and less chocolate. Every other ganache recipe I've ever made measured chocolate by weight, so that was probably the problem. I'd estimate you need about 6oz chocolate for 1c cream.
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3 users found this review helpful

Sugar Cookie Icing

Reviewed: Nov. 9, 2008
I added an extra teaspoon of milk and corn syrup to get the ideal spreading/drizzling consistency, and I think next time I'd just add milk, not corn syrup, so it sets up a little better. But the cookies looked fantastic and I love the way the icing levels out on its own and looks glossy and bright. A very easy way to get professional looking cookies!
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3 users found this review helpful

Raita

Reviewed: Jun. 28, 2008
Although this tasted ok, it didn't taste much like the raita I've had at Indian restaurants. I left out the garlic and tomatoes, and shredded english cucumbers which are less watery. I also added cilantro. I think it needed a tad more salt and mint would have given it a more authentic flavor.
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3 users found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Jun. 28, 2008
This salad was tasty and fast. Next time I would add some julienned carrots and snap peas, and probably steam the broccoli lightly first. I also saw that someone else used honey instead of sugar, which makes the dressing less grainy - probably a good idea.
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3 users found this review helpful

Cranberry Orange Bread

Reviewed: Dec. 8, 2007
This was ok, but the batter was way too thick and the result was dry bread. It needs more liquid. I compared it to the recipe on the back of the cranberry package, which turned out to be identical except that it called for 3/4 c of orange juice - so I would recommend increasing the liquid by a 1/4 cup.
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3 users found this review helpful

Emily's Famous Marshmallows

Reviewed: Mar. 26, 2005
Surprisingly easy to make, though a little messy. I think I overbeat mine or just let them sit too long before piping them into "chicks" for easter, so by the time I was half done the fluff was unmanageably stiff and I had to spread it in a pan. However the final result was tasty and the consistency was fine. I'll make them again, now that I know a little better how the recipe goes.
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3 users found this review helpful

Displaying results 1-20 (of 108) reviews
 
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