Rowan Recipe Reviews (Pg. 1) - Allrecipes.com (13621193)

Bob's Mexican Stuffed Chicken

Reviewed: Jan. 8, 2013

It was a lot of effort for something that wasn't really great. All the rave reviews got me excited. Too much chili powder, and I didn't even use the full tablespoon. oh well.

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Roasted Red Pepper Chicken

Reviewed: Jul. 1, 2011

delicious with user alterations

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I added garlic powder, onion powder & pepper (as per suggestion) to the au jus. I used 1/4 lb each of roast beef and swiss cheese for two sandwiches, made on toasted french bread. I also sauteed a large onion and one portabella cap and added under the cheese on each side of the bread before baking. Hearty & Delicious!

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Parmesan Sage Pork Chops

Reviewed: Mar. 30, 2011

I made the recipe as written. It was tasty! We will make again, perhaps with a little bit more seasoning on the meat (though not much, because the lemon is subtle, but very nice).

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1 user found this review helpful

Herb Roasted Pork

Reviewed: Jan. 13, 2011

I doubled the ingredients for the rub. Also, I love garlic, so I put two sliced cloves in slits in the meat, and two minced cloves on top. I also added garlic powder and a bit of onion powder to the rub. The glaze was just really sweet, nothing spectacular. I don't know why people raved so much. I doubled the recipe for that too, using brown sugar. and I added 2 tsp of chili paste. That made it sweet with a bit of zip. More chili paste would have been fine. All in all I was quite happy with it.

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Spinach Stuffed Chicken Breast

Reviewed: Jan. 12, 2011

delicious with suggested changes. Would not be as good without. I put the extra filling around the roll ups while baking. Served with sauteed mushrooms, green beans and noodles.

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White Chocolate Macadamia Cranberry Dreams

Reviewed: Dec. 14, 2010

Delicious as is.

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3 users found this review helpful

Sausage Smothered in Red Cabbage

Reviewed: Nov. 8, 2010

It was just ok. Something different on a weeknight. Mustard is a must to pull the flavors together. I ended up mixing it with everything on my plate. Served with roasted garlic mashed potatoes. If I decide to make this dish again, I think I would add some bacon to add to the flavor.

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French Toast I

Reviewed: Nov. 6, 2010

Best french toast I have ever made! Perfect blend of spices. I used 1" sliced Challah bread.

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Seared Sea Scallops

Reviewed: Jan. 6, 2010

I followed the user reviews and eliminated the flour all together. I added some garlic powder to the herb mixture, and let the scallops marinate in the herbs, juice and oil for a couple of hours before cooking. I was quite pleased with the results. I served them topped with some grated Parmesan cheese, steamed green beans, and seasoned baked potatoes.

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T-Bones with Onions

Reviewed: Dec. 28, 2009

delicious! the onions made every bite.

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Goddess Beet Salad

Reviewed: Nov. 26, 2009

I make this about once a week now. It is absolutely delicious. I do not cook the onions, I thin slice some of one raw. Getting a bit of everything in one bite is heaven.

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Marinated Baked Pork Chops

Reviewed: Jul. 5, 2009

They were ok. Nothing to write home about. Not bad, but not fantastic.

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Grilled Lemon Herb Pork Chops

Reviewed: Jul. 5, 2009

I love this recipe! I don't have a grill or grill pan, so I just pan fry them in extra marinade. I like to serve them with rice, steamed asparagus, extra lemon wedges and a beet salad with onions and feta. Delicious! It's become one of our regular dinner favorites.

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Pork Chop and Feta Skillet

Reviewed: May 29, 2009

I love all the indredients, but the feta overpowered the flavor from the herbs and the pork. I think it would be rather nice without the feta. Perhaps paired with a side that uses some feta, like a beet salad. The feta on the meat didn't work for us though.

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Curried Honey Mustard Chicken

Reviewed: Apr. 30, 2009

This is one of the top recipies I've ever tried from this site (and I've tried a whole bunch). My mouth, belly, and boyfriend are all very very happy. Feel free to use more curry (I probably almost doubled it). Absolutely no need to use butter. Definitely double the sauce to use as a gravy over meat and rice. Made with steamed asparagus. OMGNOM!

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Breaded Chicken Fingers

Reviewed: Mar. 23, 2009

Absolutely delicious! And so easy! Due to time constraints I only soaked the meat for about 20 minutes before double breading as recommended. I also upped the garlic powder to about a tablespoon. The meat was so juicy and tender, the outside delciously browned with breading that actually stayed on! I will so be making this again, and soon.

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Bob's Mexican Stuffed Chicken

Roasted Red Pepper Chicken

Easy French Dip Sandwiches

Parmesan Sage Pork Chops

Herb Roasted Pork

Spinach Stuffed Chicken Breast

White Chocolate Macadamia Cranberry Dreams

Sausage Smothered in Red Cabbage

French Toast I

Seared Sea Scallops

T-Bones with Onions

Goddess Beet Salad

Marinated Baked Pork Chops

Grilled Lemon Herb Pork Chops

Pork Chop and Feta Skillet

Curried Honey Mustard Chicken

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