Soup Loving Nicole Recipe Reviews (Pg. 7) - Allrecipes.com (13629508)

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Grilled Shrimp Po' Boy Sandwich with Farmers Market Relish

Reviewed: Oct. 2, 2011
This was excellent! I used the bread I had on hand and also smaller shrimp but that didn't change the flavor any. The only real change I made that does change the flavor is that I used Kansas City's Gates BBQ sauce because that is our favorite and the only one we use. As with any recipe that calls for bbq sauce, I always say use your favorite. I didn't expect to be wowed by the relish because ranch flavor has never done much for me but it really complimented the grilled veggies and I enjoyed it very much. It was so good in fact that I ate the leftover by itself for lunch the next day. This a great sandwich and a much healthier alternative to the traditional fried shrimp po' boys. This one is a keeper!
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Yummy Honey Mustard Dipping Sauce

Reviewed: Sep. 18, 2011
I have never liked the Honey Mustard you get in restaurants or fast food because it is so sweet but I made this for hubby and had to try it naturally and was this ever a pleasant surprise. If you like the real sweet honey mustard you may not care for this. I would say it is more of a Mustard Honey Dipping Sauce and it ROCKS! The mustard really comes through and could be a bit overpowering to some I suppose but it was perfect for us. Super simple and 5 stars all of the way!
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9 users found this review helpful
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Fried Frog's Legs

Reviewed: Sep. 18, 2011
This was my first time ever making frog legs and only my second time to ever try them. I made as written and they were excellent! Not sure how these tasted like plastic to the other reviewer? They tasted like frog legs to me and darn good ones at that. I made these along with fried oysters and fried clams for my hubby's birthday dinner and he said that these stole the show. I preferred them dipped in cocktail sauce but he liked them with the Yummy Honey Mustard Dipping Sauce from this site. Thanks for sharing AnimalWhiz!
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71 users found this review helpful

Marvel's Japanese Fried Oysters (Kaki Fuh-rai) with Lemony Tartar Sauce

Reviewed: Sep. 18, 2011
These were recommended to me quite awhile ago by Marvel and I am just now getting around to making them. I made this just as written except that I used dill relish instead of buying a jar of pickles and I loved every bite! Thank you for sharing your wonderful recipe!
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6 users found this review helpful
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Rice Noodles with Shiitakes, Choy, and Chiles

Reviewed: Sep. 15, 2011
I somehow missed the reviews before making this and I wish I hadn't. Thank goodness I jotted down the ingredients wrong and only bought 1 package of rice noodles instead of the 2 it called for because there wasn't even enough sauce to cover the one package. I hate it when people change up all kinds of things and then give a recipe a poor rating but my 2 minimal changes were in favor to my tastes and only improved it for me and is nothing personal against the original. I love me some shrooms but shiitake are pricey here right now, they are hard to come by, AND they are probably my least favorite out of all the mushrooms I have tried. With that being said, I used straw mushrooms. My other change was that I replaced 3 of the dried red chile peppers with 3 ripe red fresh jalapenos for the flavor and crunch of it. I agree with the majority of the other reviews and felt it lacked flavor in the end. I love all of the individual ingredients but something was missing. I added rice vinegar and more heat to mine and that wasn't it. I added more soy to hubbys and that wasn't it. I even tried to turn the leftover into a soup and added more seasoning/sesame oil but the lack of came through in that as well. It is a good concept and makes a very pretty dish but I think it needs too much tweaking for me to attempt again.
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7 users found this review helpful
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Hoisin-Ginger Beef Skewers

Reviewed: Sep. 15, 2011
Made as written and I have no complaints. I know a lot of people do not care for the taste of sesame oil but it plays a big part in the overall flavor of this dish. I do not recommend leaving it out or substituting something else for it. I personally like it and was impressed with this recipe. It was packed full of flavor and reminded me of beef jerky except warm, tender, and juicy instead. Thanks for sharing Pat!
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7 users found this review helpful
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Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Sep. 15, 2011
The only "famous" Japanese restaurant we have in my area is Shogun and this is similar to theirs but not quite. It is still good though and the leftover made an excellent marinade for some boneless pork chops I fixed the next night for dinner.
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9 users found this review helpful
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'The Pacemaker' Venison Burger

Reviewed: Sep. 15, 2011
Where do I even start with this review? Wow there is a lot going on in here and I gotta tell you that the end result was yumalicious! My hubby is the one that found this recipe over on Man Tested Recipes (sister company to allrecipes) and on that site it states that the onion rings are optional and I chose to leave them out to cut down on SOME of the fat. I made one substitution due to what I had on hand and only one. I used pepper jack instead of cheddar. My first thoughts while reading over this recipe is that it was too extremely "gawdy" and that all the individual flavors would get lost in each other or that it would taste just downright bad but I couldn't have been more wrong. I could taste each individual flavor with every bite and it all blended very nicely together. I especially liked the maple bacon with the venison. I did my direction steps a little different and out of order to suit my way around the kitchen but as written works too. I won't be making this one often due to the "heart attack" factor but, I will be making again and it is one I will look forward to. Thanks for sharing Jraybuck!
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Sirloin Tips and Mushrooms

Reviewed: Sep. 15, 2011
I made as written (added bellpepper as garnish) except I had one major substitution which is that I used venison tenderloin instead of the beef. To all of you hunters out there, this works very nice with venison too. The only change I will make next time is to use fresh mushrooms instead of the can.
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11 users found this review helpful
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Kitchenless Pizza-Tato

Reviewed: Sep. 15, 2011
This was fast and easy for when you are short on time and you could easily add any of your favorite pizza toppings. I think some fresh herbs would really jazz up the sauce.
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9 users found this review helpful
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Japanese-Style Sesame Green Beans

Reviewed: Sep. 8, 2011
I subbed olive oil for the canola because this is what I had. I ended up covering the beans to get them a little more tender yet still hold their green color but they still seemed to be lacking a little something in the end so I gave them a small drizzle of sesame oil and that did the trick.
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8 users found this review helpful
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Beef Bulgogi

Reviewed: Sep. 8, 2011
I made as written and then served it over some leftover coleslaw/cabbage mix that needed used up. I sauteed the cabbage mix in olive oil and added garlic chili sauce for heat and this was superb! Can't wait to make again!
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17 users found this review helpful
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Savannah's Best Marinated Portobello Mushrooms

Reviewed: Sep. 8, 2011
My only advice is to use regular wine instead of cooking wine and you will have a 5 star side dish. Delish!
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15 users found this review helpful
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Hoot-n Holler Baby Back Pork Ribs

Reviewed: Sep. 6, 2011
Hands down the best pork ribs I have ever had! I've got to think that my beloved Gates BBQ sauce had a hand to play it that though. BBQ isn't BBQ unless it involves Kansas City's finest sauce in my opinion. This would work with any sauce and make the most tender fall off the bone ribs but if you go with your favorite sauce, you will end up with the very best ribs you have ever had in your life! YUM!
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7 users found this review helpful
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Dilled Creamed Potatoes

Reviewed: Sep. 6, 2011
Well, I only had half of the fresh dill the recipe called for and thought I could make it up with dried dill. It was still tasty but would have been 10 times more so with the full amount of fresh as called for in the recipe. The only reason for the 4 stars instead of 5 is that I think some butter is an absolute must in this dish. Other than that, it would be perfect!
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7 users found this review helpful
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Beer-Boiled Shrimp

Reviewed: Sep. 6, 2011
I had to cut back on the butter due to health reasons and that obviously cut back on the flavor some too BUT I still feel there was something missing that didn't have anything to do with butter. I have since made this for the second time and halved the butter once again but this time added some garlic and some Old Bay and it was perfect. I tasted the beer more this time as well and I always use the same beer for cooking so I'm thinking the Old Bay or either the garlic brought the beer flavor more? Anyway, it was good before but great with my additions. Thanks Nita!
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7 users found this review helpful
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Boiled Mustard Potatoes

Reviewed: Sep. 6, 2011
I followed the recipe exactly except that I left the peel on and I enjoyed these very much. I garnished with parsley and next time I will add some pepper. This was a very nice side dish that would compliment many main dishes.
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20 users found this review helpful
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Spicy Green Beans

Reviewed: Sep. 6, 2011
I fixed as written but next time I would boil the beans for 4 or 5 minutes and stick them in an ice bath before proceeding with the recipe for they were a bit tough still. I loved the combo of the jalapenos and lemon though and I will make these again.
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12 users found this review helpful
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Cheeseburger Salad

Reviewed: Sep. 4, 2011
I made as written and it was way too ketchup-y for my taste but that is an easy fix if I were to make it again. I wasn't crazy about the finished dish to be honest but there really wasn't any specifics as to why so it must just be my taste buds. It is exactly as advertised and my hubby liked it so I refuse to give it less than 4 stars.
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7 users found this review helpful
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Pizza Salad I

Reviewed: Sep. 4, 2011
I used mini pepperoni instead of the salami and added some mushrooms as well. This was good but I think some fresh herbs in the dressing would improve it and make it stand out more. I added parsley to the leftover dressing on day 2 before I went to snap the photo and that was really good so I'm thinking basil would be a great addition too.
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5 users found this review helpful

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