RETROINDIGO Recipe Reviews (Pg. 1) - Allrecipes.com (1453646)

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Shrimp Scampi Bake

Reviewed: Jan. 15, 2006
This is very easy and tasty. I used the full amount of butter and thought it was fine because I served it over penne. However, if you don’t want extra sauce, I’d reduce the butter by half. I used extra garlic, dried parsley and frozen shrimp, thawed, shelled, and drained. I don’t really care for mustard, but used the required amount anyway. It added a little something. Had I not known that there was mustard in this dish, I wouldn’t have recognized the flavor; it was that subtle. I don’t understand how people could find it overpowering unless they used yellow mustard. I took one star off because the cook time for the shrimp is way off. I used large shrimp and they were a tad overdone at 10 minutes. ( I think they should have come out of the oven at 7-8 minutes) I can’t imagine how rubbery medium sized shrimp at 15 minutes would be.
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610 users found this review helpful

French Baguettes

Reviewed: Jan. 15, 2006
This is a definite keeper for me. I made two baguettes; one plain and one marbled with olive tapenade. The plain was delicious with herb infused olive oil. After I had rolled out the dough and divided it, I spread the olive tapenade down the center and then rolled it up into the baguette shape. If you do this, be sure to leave a lot of room on the edges so the bread will seal during baking. I think adding a little pesto or herbs prior to rolling it up would also be good variations. I accidentally forgot to do the egg wash and the bread still had a crisp crust, but I’m looking forward to trying it with the wash in the future.
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5 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Dec. 26, 2005
I wouldn’t go as far as to say that this is the best pie crust I’ve ever had, but it is good. It is very light and flaky and almost had a buttery cracker quality. The dough would have been too runny had I added all of the liquid mixture. I ended up only using about 2/3 and the dough was the perfect consistency. Mine did crack a little while rolling, but it mended easily. Personally, I think this crust is better suited for quiche, as I’d prefer a denser crust for fruit pies. I’ll definitely make this again.
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6 users found this review helpful

Irresistible Pecan Pie

Reviewed: Dec. 26, 2005
This review is for the filling only as I made a different crust. I followed the recipe exactly as stated. I really liked the amount of pecans this had, but the flavor was pretty average. The filling wasn’t too sweet, which was good, but it lacked that dark richness that makes pecan pie so delicious. The filling set up perfectly and wasn’t runny, but the texture was a little off; kind of lumpy. This pie presents well and is tasty, but just isn’t exceptional in my opinion.
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1 user found this review helpful

Grandma's Hash Browns

Reviewed: Dec. 11, 2005
I feel so cool now that I'm in the 'I-know-how-to-make-homemade-hashbrowns-that-aren't-slimey-and/or-grey' club. So, this is the secret: parboiling and refrigeration. These were perfect; I'll never buy store-bought hashbrowns again. Thanks Denyse's Grandma!
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1 user found this review helpful

Garlic Chicken

Reviewed: Dec. 11, 2005
Very easy, basic recipe and is the kind of dish that would please most. I doubled the garlic because to me, there is no such thing as too much garlic. I agree that infusing the olive oil with garlic is what makes this recipe differ from others. I seasoned the chicken with salt, pepper, oregano, and basil. I also used Italian flavored breadcrumbs rather than plain. I think that this recipe (as written) would be very bland as it was close to being so even with my additions, but it's an easy enough recipe to doctor up to your own liking. I served mine with marinara and it tasted like chicken parmesan.
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 11, 2005
Yep, these are good. Very gooey, sweet, and buttery. Certainly not for the health conscious, but as an occasional treat; it's worth it. Bread machines are not necessary. I used my KitchenAid mixer fitted with a dough hook to knead the dough for about 3 minutes. I covered the bowl with plasticwrap and let it sit in a warm place for about 1hr. 15 min. From there on, I followed the directions.
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14 users found this review helpful

Sesame Beef

Reviewed: Dec. 11, 2005
My boyfriend loved this, but I only had 3 or 4 bites and that was enough. It was so salty and had way too strong of a soy sauce flavor for me. And I like soy sauce; I usually drown sushi in it, but this was too much in my opinion. I added fresh broccoli about 5 minutes before the meat was fully cooked and the broccoli tasted wonderful; perhaps because it hadn't marinated overnight. Maybe brown sugar would add more depth and counteract the saltiness. I'll try this again, but with some changes. My awfully disobedient dog got to my plate when I stepped away for a second and she seemed to really enjoy it. :)
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2 users found this review helpful

Ricotta Cookies III

Reviewed: Dec. 1, 2005
I was a little disappointed with these. Admittedly, I've never had ricotta cookies before, so I had no idea of what they would taste like. I found the plain cookies to be a little dry (even though I cooked them less than 10 minutes) and rather bland. They taste like slightly sweetened cake, but have little flavor of anything else. I don't like super-sweet cookies, but I like food to have flavor and I had expected a more buttery flavor considering how much (1 cup, yikes!) is called for in the recipe. I ended up not even putting the lemon icing on it because it tasted way too fake to me. I think it would have been better had I used real lemon juice rather than extract. Instead, I whipped up a light buttercream which improved them a bit and they did taste like little cakes. I can see these being served at weddings or showers with different frostings, ie almond, chocolate, etc. Just not my cup of tea, I guess. UPDATE: I've since had ricotta cookies made by a friend's grandmother who lives in Italy. They tasted similar to these, but were way better; they just melted in my mouth. Now, if I can only get that recipe....
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Chocolate Cookie Buttercream Frosting

Reviewed: Dec. 1, 2005
I made some cookies that were a little bland to say the least and this frosting saved them. It's such a basic recipe that most people would have all of the ingredients on hand. This tastes so much better than canned frosting and is very easy to make. I'll never buy chocolate frosting again. This recipe is also good for a vanilla buttercream if you omit the chocolate and add a little more vanilla.
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4 users found this review helpful

Grandma Johnson's Scones

Reviewed: Nov. 23, 2005
This is a keeper! I was hesitant to try my hand at scones after a horrible mishap a year ago resulting in a batch of triangular hockey pucks, but with this recipe there is nothing to fear! Instead of raisins, I made one batch with cinnamon coated apples and another with blueberries and white chocolate chips. Both got rave reviews from coworkers, but the blueberry was my personal favorite. They were very flavorful, buttery, and moist; easily the best scones I've ever had. If you're going to use fresh blueberries, be warned... it makes for a very messy kitchen as the moisture from the blueberries makes the dough stick to everything. I found it much easier to pat the dough rather than roll it.
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5 users found this review helpful

Fluffy Peanut Butter Frosting

Reviewed: Nov. 23, 2005
Well, here's my new official peanut butter frosting recipe. It's so light, flavorful, yet not overpowering. I've tried it on both brownies and chocolate cake with wonderful results. I whipped this up an my KitchenAid and it was perfection!
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1 user found this review helpful

Green Beans With Walnuts

Reviewed: Nov. 23, 2005
I threw this together as a last minute veggie side for guests. I used frozen green beans, defrosted and substituted olive oil and dried parsely and it was still amazing and so easy. One of my guests said that she usually didn't like green beans, but these were an exception.
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39 users found this review helpful

Deep Dark Chocolate Souffle

Reviewed: Aug. 14, 2005
This was my first attempt at a sweet soufflé at it was very easy. This soufflé puffed up very nicely and fell after 10 minutes out of the oven. This is my guess as to why it is suggested to serve immediately. I tried a piece shortly after it came out of the oven and I wasn't too impressed. It just seemed bland and as though it lacked something. However when I tried some the next morning, I was in love! It was so chocolaty, but light enough that it melted in your mouth. The flavor was similar to a fudgey brownie. I know that soufflé is supposed to be served before it falls, but I actually like it better after it falls as I enjoy the texture more.
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2 users found this review helpful

Baked Dijon Salmon

Reviewed: Jun. 23, 2005
Very good. It tastes very similar to a dish served in one of my favorite bistro-style restaurants. The slightly sweet, buttery, lemon flavor compliments the salmon quite well.
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0 users found this review helpful

Pasta Carbonara I

Reviewed: Jun. 23, 2005
I found this to be very bland. If I ever make it again, I'll definitely add fresh basil and oregano and maybe some sundried tomoatoes and mushrooms. I followed the directions and the sauce came out perfectly.
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2 users found this review helpful

Focaccia Bread

Reviewed: Jun. 23, 2005
Very tasty, but a little time-consuming due to the yeast. Still, the results are so good; comprable to that of higher end resturants IMO.
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Tzatziki II

Reviewed: Jun. 23, 2005
Yum! Some tzatsiki recipes are more time-consuming as they require that the cucumber be strained out, but this recipe is just as good and is much easier. The only change I made was that I squeezed the excess water out of the cucumbers. In my opinion, the mint really makes this sauce. I serve it with the Gyroll recipe also from this site.
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Burrito Pie

Reviewed: Jun. 23, 2005
Very good recipe. There's a lot of room for flexibility with this recipe. For the sake of my digestive track, I omit the can of chili peppers as I think the recipe is spicy enough without it. I use less cheese, ground turkey, and fat free refried beans for a lower calorie version and it's still very tasty.
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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Jun. 23, 2005
Very moist and tender. The orange flavor wasn't as noticeable as I first expected. I also pounded the chicken thinner and used a little cornstarch in cold water to thicken the sauce. Next time, I'm going to add ginger and lime for a little more variety. I served this over rice with steamed carrots and asparagus. It was very pretty and was a big hit for my dinner party.
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1 user found this review helpful

Displaying results 1-20 (of 55) reviews
 
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