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Jumbo Shrimp and Asparagus

Reviewed: Apr. 18, 2012
As other viewers noted, it needed a bit of spice. But I gave it 3 stars because of the combination of flavors and a good foundation. The first time I made this I followed the recipe (except that I STEAMED the asparagus) The next time, I tweaked it quite a bit and it turned out great -- plus I like to make things easier. I added 1 Tbsp butter to the olive oil, added minced garlic, then the fresh asparagus, trimmed and cut (not pre-cooked), then took a shortcut and added 1/3c of Kikoman Roasted Garlic Teryaki sauce, threw in the shrimp & covered for a couple minutes until they turned pink. Sprinkled cornstarch right into the liquid in the pan for a sauce. Then making it even easier, popped in Uncle Ben's Roasted Garlic Wild Rice pouch in the microwave and Voila!
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8 users found this review helpful

Steamed Lobster Tails

Reviewed: Jan. 2, 2012
Great simple recipe that lets the lobster meat shine by itself! Simply great taste. Will make again. Followed the recipe to a T, except the timing, and adding lemon to the melted butter. I would have given it 5 stars, except for the time to steam and prepping the tails -- mine were done in 6 minutes. Overcooking will make them rubbery and stringy. Cut the back shell with scissors all the way to just short of the tail, and if there is underbody, trim or cut the underbelly shell and any sharp points. I did add a touch of lemon juice to the melted butter, but no other seasoning is needed if you have good tails. Made this for New Year's Day and in general turned out perfect. Do however, pay attention to the size of your lobster tails if they are all going into the same pot -- smaller ones can be as little as 5 minutes and can be added after the steamer starts for the larger lobsters. Also if you're using the frozen ones, defrost in fridge the day before and pay attention that they are consistent in size before you put them in the steamer at the same rate of time.
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25 users found this review helpful

Grilled Asparagus

Reviewed: Jun. 1, 2011
I made these for Memorial Day Weekend and they were really good with a few changes. We Love Asparagus when it's cooked properly, and I was Really Really hesitant to try our prescious Asparagus on the grill. After reading a TON of reviews, we took the plunge! Cut an inch from the stalks, and trimmed the stalks with a peeler. Marinated with EVOO, Kosher Salt, Fresh ground pepper and 1 1/2 tbsp good quality Balsamic vinegar -- popped in a Ziplock & let marinate for 1 hour. We grilled these on high heat, on a small metal mesh grill pan (less than a buck at our grocery store, and re-usable)... no skewer hassle either :D... Delicious! Still crisp at 10-12 minutes -- another minute or two would have been even better. Served with grilled steak and grilled corn on the cob... Everyone raved about this long afterwards. Thanks for posting!
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21 users found this review helpful

Fresh Salsa

Reviewed: May 30, 2011
Fantastic fresh salsa for this hot summer day! I omitted the vinegar and used a little lime juice as another reviewer had suggested. Also added 1/3 c chopped cilantro -- it had plenty of kick for us, and the cilantro adds a refreshing note. We couldn't wait the hour... and it was still delicious!
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3 users found this review helpful

Crunchy Romaine Strawberry Salad

Reviewed: Sep. 30, 2010
LOVE, LOVE, LOVE this Salad! I maybe used a combo Romaine-Baby Spinach, but otherwise followed the recipe. Making it again tonight with Baby Spinach. It's beautiful and tastes so delish.. I'm keeping it to myself for now, and planning on making it for our Christmas Family gathering -- then I'll share the recipe :)
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6 users found this review helpful

Roasted Garlic Bread

Reviewed: Sep. 30, 2010
Absolutely Fabulous! I used 1 1/2 elephant size heads of garlic -- as that's what I had on hand, and roasted with just 1 T olive oil, wrapped up in foil. Since I had a very large loaf of crusty french bread, I used 3/4 c butter, and also added some granulated garlic powder -- as we Love Garlic! Skipped the cheese (lactose) --- turned out Fantastic! Had enough left to spread on 3 left over buns the next night and was perfect with my leftover spaghetti. The roasted garlic is to die for -- So Good! Thanks for a Great Recipe!
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4 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Sep. 2, 2010
This is something I've been making for years! At Christmas time I shape the whole thing into a wreath and bake it on a pizza pan. I don't care for the dill, and use thyme with the chicken. As another viewer has already noted, you can use almost any combination of meat and veggies -- parmesan is really tasty with the broccoli. The braided 'wreath' is particularly festive for family gatherings.
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4 users found this review helpful

Broccoli Mango Salad

Reviewed: Apr. 12, 2010
This is absolutely delicious! It should be called Mango-Bango-Broccoli Rocks! What a great flavor combination. I think the dressing is a great addition to any salad, and as another reviewer noted, you can sub the crunch. I used rough chopped broccoli florettes, and fresh chopped mango and navel orange segments instead of canned mandarin oranges -- didn't have cashews, but substituted a trail-mix of toasted almonds & sunflower seeds and the crunch held up well. The mango just adds the perfect balance that the oranges alone wouldn't do. Also, didn't have 4 hours to wait & chilled for only 2 hours, so added just a little more ranch -- and it was fantastic! Thanks Jen!
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9 users found this review helpful

Ham with Pineapple

Reviewed: Apr. 11, 2010
This was intriguing to add the 7-up, so I tried it. Did come out moist, but too thin for a glaze, probably because I used pineapple in natural juice. I also used ground cloves in the mixture, which turned out to be the best flavor of all. Next time, I'd add more brown sugar,
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6 users found this review helpful

Hawaiian Chicken Kabobs

Reviewed: Aug. 6, 2009
This would be a 5* for it's flavor alone! It was wonderful, but I'd give it 4.5*'s because I think the extra step to boil the marinade & baste the chicken at the final couple minutes is necessary. I added the reserved pineapple juice to the remaining marinade & brought it to a full boil for 2-3 minutes, then added 1T cornstarch w/2T cold water mixed to make the basting liquid & enough to serve over brown rice (next time I'll use white rice). I also used chicken tenderloins & threaded them on soaked skewers with the pineapple in-between & cooked veggies on seperate skewers, adding a little basting at the end to tie the flavors together --- it was wonderful!
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3 users found this review helpful

Cauliflower With a Kick

Reviewed: Jul. 27, 2009
We LOVED this dish! What a surprise --- and much nicer on the waist-line than potatoes! We love mashed garlic potatoes, so I followed another reviewer's tip, and added garlic powder while I was mixing with a electric hand-mixer. I think it would be great with or without the garlic, but since I don't do milk, I skipped it, but added twice as much butter & mixed 'til creamy. Will definitely make this again --- Thank You!!
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5 users found this review helpful

 
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