Antalya Recipe Reviews (Pg. 1) - Allrecipes.com (1367832)

Poisoned Apple

Reviewed: Feb. 17, 2004

Excellent drink! It's not too strong, and tastes great!

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1 user found this review helpful

To quote my husband, the meatloaf enthusiast, "This is the best meatloaf EVER!" And he is really quite a judge of meatloaf. I've tried several other meatloaf recipes from AllRecipes, and this is far and away our favorite. (I'm really not a meatloaf fan, but I even liked this one a lot.) I made two changes -- I cut the amount of brown sugar in the glaze to 1/4 cup, and I broiled the meatloaf briefly before adding the glaze, to get the bacon a little crispy.

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5 users found this review helpful

Mad Dogs

Reviewed: Jul. 9, 2003

A great "fun" food! We used pre-cooked bacon and American cheese (rather than cheddar). The pre-cooked bacon eliminated the need to worry about the bacon crisping (or burning).

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1 user found this review helpful

Pan-Fried Asparagus

Reviewed: Apr. 6, 2003

Excellent recipe! It makes for a nice change of pace, after we've been having a lot of steamed asparagus the last few months.

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0 users found this review helpful

Mock Filets

Reviewed: Apr. 6, 2003

My husband took his first bite of his "filet" tonight, and immediately said, "This is a five star recipe -- I can tell after the first bite." So I'm dutifully listing it at five stars. :) It is quite good and really simple to make -- it's got a bit of a "meatloaf" quality to it (in a good way), but it looks more elegant. I used pre-cooked bacon to wrap the patties, as we prefer crispy bacon. Other than the bacon, I followed the recipe exactly.

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15 users found this review helpful

Drip Beef Sandwiches

Reviewed: Mar. 19, 2003

This is an exceptional recipe! The meat turns out very tender and tasty, and the broth you have left is wonderful. I only used 1 teaspoon of oregano and cooked the beef in the crock pot. In the future, I'll be using this recipe for all of my pot roast recipes, not just for sandwiches.

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1 user found this review helpful

Bacon Mushroom Chicken

Reviewed: Jan. 23, 2003

Absolutely excellent! We served it with pasta, which is great with the sauce. More changes I made -- I pre-cooked the bacon to get it crispy, doubled the mushrooms, and used 3/4 or 1 cup of cream to make more sauce. Also, I included the mushrooms in the sauce while cooking and crumbled the bacon into the sauce once it was thick. You most definitely want to make enough sauce to go around -- it's wonderful!

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8 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Nov. 13, 2002

I would have rated this a one- or two-star recipe, but my husband liked it enough to rate it as a four, so I'm averaging our ratings. I marinated the beef for the five hours the recipe called for, and the taste was entirely too strong for me -- it masked the beef taste entirely. My husband, who likes steak sauce, likened it to beef with the steak sauce built in. If I ever decided to make this again, I'd marinate it for only an hour or two.

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13 users found this review helpful

Beef Wellington

Reviewed: Nov. 12, 2002

I've made this twice now -- once with a whole tenderloin and this week with individual filets. Personally, I prefer the individual filets, particularly when it's just two of us (makes for more manageable sizes of leftovers). When doing the whole tenderloin, make sure you have a meat thermometer handy -- the baking times listed will get you to a rather red rare tenderloin, which may not be what you'd prefer. I'd also recommend placing the wellington on a rack for baking, to keep the pastry out of the juices. To do individual filets, I skipped the initial browning step, chopped the mushrooms rather than slicing them, skipped the pate (didn't have any on hand), and wrapped each filet separately. We baked it at 400 degrees F for 30-35 minutes, which got the pastry just barely golden and the meat medium rare. But again -- a thermometer is definitely helpful in this recipe!

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602 users found this review helpful

Amaretto Chicken

Reviewed: Nov. 12, 2002

Quite good -- I used only 1/4 cup of amaretto, and next time I'd use less butter. And be sure to rinse the capers before adding them! The sauce wasn't as thick as I'd thought it would be, but it still went nicely with pasta.

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7 users found this review helpful

Pasta with Chicken Mushroom Cream Sauce

Reviewed: Nov. 8, 2002

Simple, straight-forward recipe -- it's great for when you don't want to fuss with dinner too much! I sliced my mushrooms and doubled the amount (we like a lot of mushrooms), and added assorted additional seasonings to spice things up a bit, since the one danger with this recipe is the potential of being a bit bland.

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12 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Nov. 8, 2002

This is great for a party! It's easy to double (if you have a large crock pot), and easy to make ahead of time. I cooked the pork the day before (using a few cuts of pork roast, in addition to boneless ribs), shredded it the morning of the party, and reheated it in the crock pot with the barbeque sauce and some of the beef broth for a few hours before the party. Other than the shredding, it's a quick and easy meal!

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14 users found this review helpful

Tater Tot Casserole III

Reviewed: Nov. 8, 2002

This casserole is so much tastier than the traditional tater tot casserole! I added a pound of cooked hamburger, but otherwise followed the recipe. Definitely a great "cold-day" dinner!

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32 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 8, 2002

Absolutely amazing! My husband was raving for days about how wonderful this beef is, particularly the sauce. Next I'll be making it for my in-laws -- yes, it's that good! I didn't have any port on hand, so I used red wine with some brown sugar. I also cut the shallots a bit smaller than the recipe called for, since I prefer smaller lumps in the sauce. As others have mentioned, you could use a blender or food processor to remove the lumps entirely if you have picky eaters.

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5 users found this review helpful

Beef Fillets With Stilton-Portobello Sauce

Reviewed: Feb. 8, 2002

This recipe was very, very rich -- my husband liked it a lot. I found it too rich for my tastes. Next time, I'd probably reduce the amount of sour cream and the cheese.

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1 user found this review helpful

Chicken Danielle

Reviewed: Jul. 7, 2001

Absolutely wonderful recipe -- my husband went nuts for it! This is definitely a keeper! I do cut down on the butter (by about half), and I typically add more mushrooms. I've served this several times for company, and it's always a hit.

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2 users found this review helpful