Carnivore Recipe Reviews (Pg. 1) - Allrecipes.com (13886317)

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Rusty Chicken Thighs

Reviewed: Aug. 11, 2014
Very tasty. I want to play with the ingredients a bit, however I can see this being on the table several times a year. I did reduce the hot Thai sauce considerably in deference to our spice sensitivities and think a single tsp will be about right.
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Southern Fried Chicken Gizzards

Reviewed: Jul. 24, 2014
I want to experiment with the seasoning package more ... even with the elimination of the hot sauce, it's a bit spicy for my tastes - think the pepper is the lead candidate there. However, the technique ... the Technique! Hearts & gizzards have been a favorite since childhood and my children loved them as well. Yet the tough, rubbery texture of the gizzards was always a discordant note. I'd never before heard of either boiling or deep frying this meat. Liked it before and now I'm ecstatic. Also love how it creates a nice stock for soup as well. Thank you so much for sharing this recipe, pnutmommy; it will be a staple in my kitchen plus shared with family and friends alike. Best discovery of the many years I've been visiting AR !!
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Lamb Shawarma

Reviewed: May 23, 2014
Scrumptious ... however, one word of caution: a full Tbsp of salt seemed excessive & I scaled it back to 2 tsp. Next time I'll drop it to 1-1/2 tsp. I'm infamous for a heavy touch with salt and 2 tsp was on the borderline even for me. I took another poster's suggestion of doubling the amount of marinade and was glad I did. Also, the lamb contracted into a thicker form as it cooked (similar to hamburger patties), so I sliced it again after cooking. Next time I will also make as a wrap or bake my own pita bread; store bought pita is too flimsy for this purpose. Definitely a keeper. Thanks for sharing, jwagner!
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Capers and Halibut

Reviewed: May 19, 2014
OMG but this is **GOOD** I've used it with sole, haddock, cod & halibut ... all were divine and unquestionably this the best white fish recipe I've had in my life. I've tweaked it a little bit - upping the garlic to 2 tsp, adding 1-1/2 Tbsp chopped fresh dill to the sauce, using only 'dry' capers and subsidizing dry sherry for the listed white wine. Matter of personal taste more than anything (I'm more partial to stronger flavors than many folks); the original recipe is a solid 5 star on its own.
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Easy Leg of Lamb

Reviewed: May 19, 2014
JMO, however, while this treatment produces a nicely moist and flavorful piece of lamb, I felt it fell short of the special extra touch which justifies a five star rating. The only thing I did differently was to layer the dish with thinly sliced potato & Vidalia onion, a middle layer of thinly sliced tomato and then another of potato & onion (each layer about 3/4" deep), each treated with some freshly mashed rosemary in EVOO, before placing the lamb on top. Then, like another reviewer, I roasted the veggies at 450 for about 15 minutes while the meat rested. Been preparing lamb this way for several years w/o the rosemary sprigs; this touch is a definite improvement - thanks hkwilkins1. One tip: use large garlic cloves, trimmed into multiple smaller, chisel-tipped spears roughly the size of small cloves to ease insertion and promote flavor transmission.
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Tartar Sauce II

Reviewed: Mar. 21, 2014
Five stars with caveats - first batch far too sweet & salty: (1) Sweet relish is *too* sweet; second time I used ground rind (avoids fluid & seeds from the core) from low sodium dill spears. (2) Use the lowest sodium good quality mayo you can find. *SO* much better than commercial blends! THANKS for sharing !!
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Zucchini and Pork Soup

Reviewed: Mar. 13, 2014
What a *SUPER* base recipe - 4.5 or better. Whatever you do, do **NOT** skip - or skimp on - the Parm ... I believe we had roughly twice as much as the original recipe suggests ... it truly moves this dish into the big leagues. While nice on its own, I tweaked this a good deal to cater to our tastes the second time around: upped garlic to 1 T powdered + 2.5 T minced, doubled the amounts of sautéed onion & Bell pepper, added ~ 1 C super thin celery slices, 3T ground dry Ancho pepper, 1/2 C finely chopped Pompano peppers, increased oyster sauce to 3T while dramatically increasing the basil & oregano to 2 T and 1T respectively. Used large can of cherry tomatoes rather than a smaller one of diced. Added no salt or pepper - smooth rich heat from the mild chili peppers and plenty of sodium in the oyster sauce. All in all, I think this is one of the best dishes I've ever had ... very grateful to the originator for posting it!!
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Savory Sea Scallops and Angel Hair Pasta

Reviewed: Jan. 5, 2014
Very tasty. First time 'by the book,' the next time tweaked by the addition of shrimp, sherry & more garlic. In both cases, I used 'previously frozen' scallops. In the second, I poured off the broth and reduced it in a separate pan by about 75% to concentrate the flavor & thicken the liquid. Then I added the sherry, cream & lemon, quickly blending it before returning to the main pan & finishing the dish. The thicker sauce, as tweaked, makes it close to a '5' - certainly 95%. I will greatly increase the fresh herbs next time (especially the basil); their flavors are overwhelmed. The basil is an outstanding addition.
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Old Fashioned Mac and Cheese

Reviewed: Sep. 2, 2013
Rating this a '5' although I prefer my Mac & Cheese with a a bit more complex a flavor. After the first few run-throughs, I greatly increased the % of cheddar and its sharpness (Cabot's "Seriously Sharp"). Have also added garlic & 1/2 tsp of half sharp paprika, topping the dish with Panko crumbs dusted with sweet paprika. Nevertheless, still a delightful recipe in its original formulation.
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Garlic Chicken Pizza

Reviewed: Sep. 1, 2013
I rise to say that using Alfredo sauce on pizza, as advocated by other reviewers, is IMHO a serious tactical error - even cooking until the crust was crispy as a croûton, the Alfredo sauce was *WAY* too liquid. Having made this once with Alfredo and thrice with tomato, I'd never use the cheese sauce again unless it was all I had.
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Garlic Lover's Pizza Crust for the Bread Machine

Reviewed: Sep. 1, 2013
Original recipe calls for *WAY TOO LITTLE* garlic for our tastes. The first time I made it, I used 4 monster cloves and it still was far too subdued. Still, a great base from which to experiment, with a nice chew.
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Grilled Portobellos Sauteed in Wine

Reviewed: Aug. 4, 2013
Delightful taste & easy to prepare. I'm giving it five stars ... BUT ... it is not even close to "and can be prepared in the time it takes the steak to be grilled" ... well, only if you prefer your beef medium well or worse (YUCK !!). My fault, really; if I'd been thinking I'd have realized 15 minutes on the grill will ruin virtually any steak. Prepare the mushrooms, timing to finish at about the point you would normally turn the meat. On the whole, after using this several times, I do prefer the shallot to a Vidalia and frequently use Sherry in the place of white as I seldom have the latter - typically younger diners prefer the sweeter taste.
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Watermelon Pickles

Reviewed: Jul. 28, 2013
It has great potential and probably I did something wrong the first time, but the amount of water & salt seemed very excessive. I cut back by half the second time and ooh-la-la. I agree with an earlier poster - use fresh spices for the canning. I doubled the spices in the jars the second time & added some whole allspice. And I have experimented, adding some pineapple chunks and dried cranberries a few times. Nice. This is *really* is a great base recipe, I've enjoyed it and I can see doing a lot with it as time goes on. Thanks for sharing, Keryne.
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Hawaiian Chicken Kabobs

Reviewed: Jul. 23, 2013
More like 4.5 than 5 - rating system should be more nuanced! But it makes the five when served with coconut rice!
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Best Steak Marinade in Existence

Reviewed: Jul. 23, 2013
I would challenge the accuracy of the recipe name, but it is still good. Reduced garlic powder to 1 Tbsp, added 1-1/2 T freshly diced garlic. After the first use, added 1/4 cup Sherry. Mix in bowl, marinate in frig. Very tasty. Top ten marinade, for sure. Best ... uh,no.
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Sunomono (Japanese Cucumber and Seafood Salad)

Reviewed: Jul. 23, 2013
Disappointing. Salting slices made for salty slices, not dry ones, as the extracted moisture simply liquefied the salt. The subtle flavor of the faux shellfish (I used lobster) largely drowned by salt here and the soy sauce (I even used low sodium). Very underwhelmed. There may be some subtle trick / technique which would be critical (?), however, I'll leave that to someone else to discover.
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Pasta Salad a la Honeybear

Reviewed: Jul. 23, 2013
I'd really suggest dialing back the mayo by about half. Much better after I made the reduction. As a topping, where its flavor can better stand on its own, the Parmesan is better than as part of the mix. I use only the deeper colored, better quality, dry salami, which adds nice flavor bursts without coming to the fore. After the first time, I refrigerated in groups to preserve flavors and what crunch there is ... I felt this to be a significant improvement to the final presentation as this is not a single flavor but a medley. Pepperoncini are simply too intense. I use banana pepper on the side and none but the fire eaters see it as an improvement. IMHO, this salad works best as an assembly of equals, none dominating, none reticent. Overall, I've never had one I preferred and this is now my 'go to' when I've the time to prep ingredients. Only problem is I had to stop at five stars. TWEAKS (of course, right?): (1) While more expensive, cubes of goat cheese (NOT Feta) in place of / preferably in addition to, the Mozzarella are *sublime;* (2) Added 1/2 cup diced scallion (a.k.a. green onion); (3) Substituted 2 tsp freshly minced garlic for the powder, added directly to dressing (OK, I'm a garlic lover, I admit it); (4) *Spanish* stuffed olives in an *Italian* salad ?! Sacrilege! Besides their only proper use is in a traditional martini ... used 8 oz black olives; (5) Dropped the artichoke hearts after first edition ... didn't miss ... flavor too subtle for this mix.
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Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce

Reviewed: May 16, 2013
Delightful recipe as written - and worthy of 4.5 stars; I wanted stronger flavors & tweaked it after the first time. Specifically, I used Penzey's Mignonette pepper with its coriander to enhance the cumin and their shallot salt to add some subtle depth. Used *a lot* of cumin seed. Had never had it fried / toasted before. NICE - thanks, Emma! I found the sauce rather bland and far too sweet: after the first try, I used very dry Burgundy and half the sugar. Where I am firmly of the opinion "too much" and "garlic" are terms which cannot exist in the same sentence, I raised the amount to 2 Tbsp of freshly minced ... ambrosia. Then added 1/4 tsp of salt as per others' suggestions, 1/2 tsp yellow mustard & pinch of half-sharp paprika (Penzey's again). I have the sauce ready when the meat is done & use it to de-glaze the pan. I found 1/2 Tbsp of EVOO works quite well to prevent burning over medium (-) heat yet little remains to transfer to the sauce. With or without tweaks, this is a marvelous recipe and one I've enjoyed several times since I found it.
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Uptown Cowboy Caviar

Reviewed: Jan. 30, 2013
Very tasty. If we had the capability to rate in half steps (e.g. as with Red Box video), I'd bump this up to 4.5 stars. Prefer this to the plainer versions on this site, altho I've settled on a hybrid with my own tweaks. Having diced petite tomato in the dish is definitely an improvement.
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Cowboy Caviar

Reviewed: Jan. 30, 2013
Tasty. If we had the capability to rate in half steps (e.g. as with Red Box video), I'd bump this up to 3.5 stars. Prefer the "Uptown Cowboy Caviar" from this site, altho I've settled on a hybrid with my own tweaks.
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