mb Recipe Reviews (Pg. 1) - Allrecipes.com (13845394)

Thai Spiced Barbecue Shrimp

Reviewed: May 5, 2012

I made this with Pataks curry paste (Indian), and large Gulf shrimp. Very tasty. I marinated for barely 30 minutes as I think the shrimp starts cooking after that and would be tough. Grilled quickly on super hot grill. Shrimp was very tender. Next time I'll add more curry as I like it really spicy and serve with a cooling dipping sauce.

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2 users found this review helpful

Venison Meat Loaf

Reviewed: Feb. 16, 2012

Not a big meatloaf fan, but this was yummy. Pretty much followed directions , but did add a splash of Worcestershire sauce and used Grey Poupon harvest coarse ground mustard. When it was hot out of the oven it did not stay together very well, but the next day it firmed up nicely and was not dry at all.

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2 users found this review helpful

White Bean Chicken Chili

Reviewed: Jan. 8, 2012

This is very tasty. I made it once with salsa verde and once with fresh tomatillos. I used about 2lbs of tomatillos and broiled them about 10 mins then put them in the blender . Using fresh tomatillos was by far the better method if you have the time. I like things hot so I also added 1 fresh jalapeno. It was too soupy both times so next time I will add less chicken broth. I also used frozen corn and rinsed the white beans before adding.

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1 user found this review helpful

Grilled Salmon II

Reviewed: Dec. 31, 2011

Great marinade. I only marinated for 2 hours and still had great taste. Used fresh ginger, 3 cloves of garlic and olive oil instead of peanut oil. Omitted salt, plenty in soy sauce anyway.

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4 users found this review helpful

Balsamic Chicken with White Beans and Spinach

Reviewed: Dec. 29, 2011

Not sure how I feel about this dish. Not a whole lot of flavor. I wish I had sauteed some onion as other reviewers did. I also used healthy request regular cream of mushroom soup so maybe that has made it less tasty. I did season the chicken with garlic and onion powder, however. I used a 1/4 cup of balsamic vinegar and should have used a 1/3rd like the recipe called for, I did not find the balsamic vinegar overpowering at all. I think the golden cream of mushroom soup might be key and if I cook this again I won't substitute because the color otherwise is not that appealing.

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1 user found this review helpful

World's Best Lasagna

Reviewed: Dec. 19, 2011

Great recipe. Doesn't need salt though. I also left out fennel because I didn't have any and the hot Italian sausage I used had some in it anyway.I did add sugar but not as much-maybe 1 tablespoon. Make sure you use high quality brands of ricotta, mozzarella cheese, and tomatoes-it makes a world of difference. I've also made the sauce by itself for pasta and it was well received.

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2 users found this review helpful

Escarole Soup

Reviewed: Mar. 19, 2011

Very good! I happened to have venison sausage so I made it with that. If I was using Italian pork sausage I probably would have omitted the olive oil. Followed directions pretty much to a tee, except added garlic to the sausage as well as some dried red pepper flakes, black pepper, oregano, and parsley. Added a little extra broth because I threw in pasta near the end. Definitely follow Melanie's instructions about making small meatballs out of the sausage.

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3 users found this review helpful

Chicken and Corn Chili

Reviewed: Feb. 24, 2011

Great healthy chili recipe. I made it for Superbowl Sunday and it was a hit. Changes to the recipe: I used 3 boneless chicken breasts and that was plenty. As other reviews did, I added a can of diced green chili peppers, 1 whole fresh jalapeño pepper, and fresh garlic and a can of small diced tomatoes with jalapeños. I doubled the spices and used small red kidney beans. I cooked the chicken salsa and minced tomatoes on low for about 6 hours (no need to do this overnight) on low and then added 16 oz bag of defrosted frozen corn and the beans and cooked on low for another two hours. I may add another fresh jalapeño pepper the next time.

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9 users found this review helpful

Spicy Fish Soup

Reviewed: Jan. 20, 2011

This is delicious! Followed the recipe pretty closely, but I doubled the amount of garlic. Didn't have a bell pepper but I think it's fine without it. My only problem was with the yogurt, I only had Greek yogurt so I used that and it did curdle, but I think it was my fault as I put it in the pot too fast. Next time I'll try to be more patient. I wouldn't leave it out though, I think the yogurt gives the soup its richness.

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6 users found this review helpful

Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Dec. 5, 2010

This was very good. Next time I think I'll double the spices and saute and shallot or onion with the garlic. I used lamb instead of turkey. I also added fresh chopped cilantro to some Greek yogurt for a topping.

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3 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 27, 2010

These were fantastic. I used a stalk of fresh Brussels sprouts which I estimated to be about 2 lbs. I noticed some bad reviews from cooks that used frozen sprouts, I don't think this recipe is okay for anything but fresh sprouts. Like others reviewers, I cut the sprouts in half and only roasted about 30 minutes. Not bitter or mushy.

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4 users found this review helpful

Anchovy Linguine

Reviewed: Oct. 23, 2010

Wow. Very tasty. Had some leftovers anchovies from making Caesar salad the night before and this was a great way to use them up. I topped it off with Parmesan cheese.

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4 users found this review helpful

Grilled Salmon I

Reviewed: Oct. 18, 2010

Best marinade for salmon I've ever tried. I did use fresh garlic, juice from one lemon and ground pepper instead of the garlic powder and lemon pepper. Grilled on med/high skin side down and it came out perfect.

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4 users found this review helpful

Cod Curry

Reviewed: Sep. 30, 2010

This was fantastic and a very easy recipe. I used Alaskan cod and like other reviewers, used fresh garlic and ginger instead of the paste. Didn't have jalapenos so I used a couple of dashes of green hot sauce. I also didn't have any cilantro, but it was fine without it. Next time I'll try the fresh jalapenos though. Served over rice.

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2 users found this review helpful

Dave's Ultimate Guacamole

Reviewed: Apr. 24, 2010

Great recipe. Everyone loved it. I added fresh cilantro and a little lime juice and just mashed it with a fork.

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17 users found this review helpful

Homemade Tomato Sauce II

Reviewed: Mar. 28, 2010

Great base recipe! I used canned whole roma tomatoes and crushed them with my hands. Make sure you use a good brand of tomatos, preferably imported from Italy--it makes a difference. I only used 1 cup of water. As many others did, I used olive oil, added oregano, red pepper flakes, fresh parsley and a whole carrot(removed at end).

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3 users found this review helpful

Glazed Dijon Carrots

Reviewed: Mar. 14, 2010

These were a big hit. I doubled the recipe, but cut back on the butter by about a 1/3. Next time I might try even a little less butter to make them healthier.

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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 7, 2010

Based on other reviewers, I also seared the roast. Used 1/2 water and 1/2 red wine. I only used 1 can of mushroom soup since I was only cooking a 2.75 lb chuck roast. Came out very tender. Gravy thin, but tasty--ok with me. Cooked on low for 9 hours.

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3 users found this review helpful

Chicken Honey Nut Stir Fry

Reviewed: Feb. 10, 2010

I followed the directions pretty much exactly, but the sauce just tasted like orange juice. Way too sweet. I added a couple of teaspoons of chili garlic sauce and about another tablespoon of soy sauce at the end just to balance out the flavors. It was good then and very easy to make.

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3 users found this review helpful

Chicken Jambalaya I

Reviewed: Jan. 1, 2010

Very good and easy to prepare. I only made one substitution, I used a poblano pepper instead of the green bell (I don't like green bell peppers). The poblano gave it more of a kick too.

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3 users found this review helpful