Ds R. Recipe Reviews (Pg. 1) - Allrecipes.com (1421249)

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Ds R.

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Bacon Wrapped Tater Tots

Reviewed: Feb. 23, 2012
Awesome once I made a few minor changes: I wrapped the tater tot and a slice of pickled jalapeno in the bacon.....sealed with toothpick. I froze the ones (in a tupperware) that weren't going to be eaten immediately and then deep fried the ones for that day until the bacon was crunchy, placed on a papertowel lined plated to soak excess oil then sprinkled with grated cheese (I've used cheddar, pepper jack, swiss, mozzarella, fontina, gouda.....they're ALL good), then serve with different dipping sauces (red hot sauce, honey mustard sauce, bbq sauce, blue cheese, ranch, etc.)
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4 users found this review helpful

Eggplant Appetizer

Reviewed: Feb. 10, 2012
loved it! made the serving measurements for 10pp because I wanted to try the recipe out first and made just a few minor tweaks to the recipe: - Used 1/2 lemon instead of red wine vinegar since I didn't have any on hand - Used 1/4 cup tomato sauce because I was fresh out of tomatoes -Added 2 minced garlic cloves to the mixture because I'm a freak like that and could never even consider cooking without garlic! ;) YUM!
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4 users found this review helpful

Asparagus with Cranberries and Pine Nuts

Reviewed: Feb. 10, 2012
This was good......REAL good. I followed the instructions to a T except that I didn't have pine nuts....but I did have slivered almonds and used those instead. Also, I used one tablespoon of extra virgin olive oil instead of three....although I do LOVE olive oil I don't like having an "oily feeling" on my veggies. I did a taste test at the end and I decided that next time it will need 1 or 2 garlic cloves minced in. YUM! Thank you!
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2 users found this review helpful

Agua de Jamaica (Hibiscus Water)

Reviewed: Jan. 3, 2012
Hibiscus Water/Agua de Jamaica/Sorrel is also VERY popular througout the Caribbean. We serve it as is or spiked with rum or even frozen as granita. This recipe is EXACTLY how I was raised to make it in Puerto Rico. It puts the REFRESH in to REFRESHment! LOL
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6 users found this review helpful

Chicken Tikka Masala

Reviewed: Dec. 14, 2011
ABSOLUTELY FANNNNNTASTIC! I'm Puerto Rican and made it for an older friend who is from Bangladesh.....I asked for them to severely critique it and they said it was delicious and very authentic tasting. I did make minor adjustments to this recipe: In the marinating step instead of 4 tsp of salt I lowered the salt to just 1tsp and I also added 2 minced garlic cloves to the marinade (I'm a garlic freak). In the sauce making step I added 1 large onion finely chopped to the sauteeing of the garlic and jalapeno. I lowered the salt from 3tsps to only 1/2 tsp of salt. Instead of 1 garlic clove, I used 2 garlic cloves. I reduced the heavy cream from 1 cup to 1/2 cup (I think next time I just might leave it out completely). I added one 13oz can of coconut milk. I also added 1 teaspoon of turmeric. And I added 4 tsps of garam masala. I've never made chickent tikka masala before but have always purchased it and did notice a difference....this Tikka was not sweet and what I've purchased has always been on the sweet side. I was told by my Bangladeshi friend that their family prefers the chicken tikka masala not sweet but that foreigners tend to prefer it sweet. So I was told in that case just to add a teaspoon or two of sugar to the sauce as it is cooking. I think I actually prefer it not sweet. THANK YOU FOR TEACHING ME HOW TO MAKE CHICKEN TIKKA MASALA. I will never buy the frozen dinner kind again!
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2 users found this review helpful

Clams Kokkinisto

Reviewed: Dec. 5, 2011
I must admit that I was a little "iffy" at the thought of using CANNED clams....I'm not much of a canned items user but this was FANTASTIC.....delicate flavor....nice texture.....healthy....inexpensive.....tastes like a restaurant meal! I like the fact that the ingredients in this recipe uses most of the staples regularly in my pantry anyway (save the clams which just may become a part of my pantry after this recipe). I mostly followed the directions as is except that I read thru all the reviews and then added what most people recommended.....double the clams. Next time I will add 2 more garlic cloves (I'm one of those people who can never have enough garlic), add a little more red pepper flake, and perhaps some chopped bell pepper.
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3 users found this review helpful

Shrimply Delicious Shrimp Salad

Reviewed: Nov. 10, 2011
Such a refreshing salad! Thank you for giving a base recipe. I must admit I tweeked it a bit. Instead of 3/4 cups of mayonnaise I used 1/4 cup mayonnaise and 1/4 cup plain greek yogurt. I then also added to your recipe, the juice of 1 lime, 1 garlic clove minced, and 1/4 teaspoon of dried dill weed. Served on dinner rolls with spinach and tomato to make little sandwiches. DEEELISH!
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5 users found this review helpful

Hearts of Palm Salad

Reviewed: Jun. 1, 2011
Thank you for a wonderful base recipe! I have to admit I did change the recipe quite a bit but your recipe was the inspiration!! I omitted the bacon bits and olives. I used a bottle of light champagne vinaigrette from trader joe's to economize as another review suggested. FABULOSO!
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3 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: May 24, 2011
only change I made was to use whole grain prepared mustard instead of dry mustard. DELISH!
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2 users found this review helpful

Sweet Lime Iced Tea

Reviewed: May 24, 2011
I will NEVER buy prepared Iced Tea ever again! Thank you. Oh and instead of using sugar....I use Stevia.
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4 users found this review helpful

The Cuban Burger 'FRITA'

Reviewed: Mar. 5, 2011
This is a very good base recipe but THE best and most important parts of the Frita are missing! The spanish chorizo mixed into the ground meat AND the shredded potatoes! Just these two things alone make a WORLD of a difference to the frita!
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11 users found this review helpful

Boniet

Reviewed: Jan. 6, 2011
When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with......FISH! But I will always try something new because my motto is: you won't know if you like it unless you try it. I literally finished making this less than 15 minutes ago. This was SOOOOOO good I just had to immediately hop on the computer and leave my review. I apologize for butchering your recipe but I did make changes based on ingredients I already had at home. I used cilantro instead of parsley.I used balsamic vinegar instead of white vinegar.I didn't drain the anchovies and used the olive oil that was already in the can of anchovies instead of using the 1/2 cup of olive oil.I added 12 capers. I then dumped everything into my mini food processor and lightly pulsed until I liked the way it looked (maybe 10 super quick pulses). I know it should marinate overnight but what can I say? I was CURIOUS! So I grabbed a veggie cracker just to dip the tip in next thing you know I'm carrying it to the living room to sit on the couch and dig in with veggie crackers and with celery sticks. Thank you! I'm making this one of MY family recipes!
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9 users found this review helpful

Cucumber Slices With Dill

Reviewed: Jan. 4, 2011
Easy? Check! Tasty? Check! Inexpensive? Check! Quick? Check! Attractive? Check! LOVED THIS RECIPE!
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4 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jan. 3, 2011
I'm not accustomed to cooking with Rosemary. This recipe was delicious. I used it on chicken cutlets which I baked for 30 minutes at 350 since I don't own a grill. The only reason I gave it 4 stars instead of 5 is because for my personal taste it was on the salty side. Next time I will use only 1 teaspoon of salt or maybe omit the salt altogether since the worcestershire sauce has enough salt as it is.
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4 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jan. 3, 2011
Never made brussel sprouts before. This recipe along w/other user reviews was my intro. Followed recipe but after trimming cut brussel sprouts in half and also added 1 teaspoon garlic powder and some thinly sliced onion. When finished baking seeing the blackened veggies had me in a panic but they weren't burnt tasting at all just nice and crispy on the outside and nice and tender on the inside. ABSOLUTELY DELICIOUS this recipe is a keeper. THANK YOU!
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5 users found this review helpful

Chipotle Sauce

Reviewed: Dec. 31, 2010
I tweeked this recipe to more suite my personal preference. I add 1 teaspoon ground cumin, 1 teaspoon ground smoked paprika, 1 teaspoon garlic powder, and 2 limes juiced. PERFECTO!
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9 users found this review helpful

Italian Dressing Mix

Reviewed: Feb. 14, 2010
I use aged balsamic vinegar or Al Jerez (sherry)vinegar in stead of white vinegar. I also increased the vinegar by 2 tablespoons since the vinegar I'm using is mild flavored. I used extra virgin olive oil instead of canola oil. I use garlic powder instead of garlic salt. I also increased the garlic powder to 1 1/2 tablespoons instead of just 1 tablespoon because I love garlic. I used celery seed instead of celery salt. I use 1 teaspoon salt instead of 2 tablespoons. To keep the oil from separating after mixing: I first whisk vinegar, herb mixture, along with 1 teaspoon mayonnaise and 1 teaspoon dijon mustard until smooth. Continue whisking and slowly drizzle olive oil until thoroughly combine.
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3 users found this review helpful

Billy's Favorite Smoky Collard Greens

Reviewed: Oct. 27, 2009
Pretty good! My first time making it and I was impressed at how simple and economical it was. Taste quite close to the collard greens I get at my local Jamaican restaurant. I ended up tossing my finish collard greens (drained) with some Quinoa that had been also cooked with onion, garlic,a dash of ground cumin, a dash of ground pepper, and adobo sauteed in extra virgin olive oil. Delicioso!
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7 users found this review helpful

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