RUSSIANBLUE Recipe Reviews (Pg. 1) - Allrecipes.com (1484152)

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Crispy Fried Fish

Reviewed: Mar. 27, 2004
Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper.
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125 users found this review helpful

Baked Sesame Chicken

Reviewed: Feb. 21, 2004
Great - easy, simple and tasty. And quick, too! Just one suggestion - using just soy sauce makes it too salty. Add some duck sauce or sweet-and-sour sauce (about 1/3 amount of soy sauce) to increase the taste. Sesame seeds can be purchased toasted from the Oriental food market. If there are none in your area, toast on the stove in the frying pan but STIR CONSTANTLY; once the seeds start changing yellowish, switch the heat off under the pan, but KEEP STIRRING - the pan will hold enough heat to finish toasting.
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17 users found this review helpful

Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing

Reviewed: Apr. 17, 2004
I made this recipe as a main dish and served cold - excellent for a hot day. I liked the flavor contrast. I did not have just wild rice, so I used 3 Success Rice brown and wild rice pouches (did not use seasoning enclosed with them); also, I did not have enough pecans, so I added some cashew nuts, crushed. Everything worked fine, but I thought that the dressing was too thick. Next time I'll increase the amount of raspberry vinegar to make the salad more juicy, and perhaps add more sliced grapes.
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16 users found this review helpful

Sweet Orange Chicken II

Reviewed: Jan. 18, 2004
Pretty good recipe, very unusual. I like my chicken crispy, so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust, and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions, keep the sauce in a separate container - this way chicken will stay crispy.
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13 users found this review helpful

Martha's Magic Meat Rub Pork Roast

Reviewed: Dec. 31, 2010
This is a great recipe, thank you for sharing! I use the rub part of it on any kind of meat, not just pork roast - steaks, lamb chops, etc. Rub the spice mix on the meat, marinate for a few hours and grill. Delicious!
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8 users found this review helpful

Quick and Easy Thai Style Coleslaw

Reviewed: May 13, 2012
This is a really good recipe and easy to customize to suit your taste. I made it many times in the past two years. My usual tweak: I do not buy fish sauce just for this recipe - substitute with soy sauce; no funky taste, and if you want the slaw taste more salty, just add a little more soy sauce. I do not use salt at all in this. If no honey, can use brown sugar; if no peanuts, I use sesame seeds. If no lime juice, I use lemon juice. Every time it comes out delicious!
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6 users found this review helpful

Slow Cooker Thai Peanut Pork

Reviewed: Oct. 15, 2009
Excellent recipe! I do not own a slow cooker so I prepared it in the large non-stick pot on low heat with tightly closed lid. It took about 3 hrs to prepare. I halfed the teriyaki sauce, and used crunchy PB because that's the only type I had. It came out wonderful! All my family went for seconds. Next time I would add more peppers, more PB and maybe a splash of white wine to make more sauce.
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4 users found this review helpful

Artichoke and Black Olive Baked Chicken

Reviewed: Jan. 18, 2004
This is a winner! Very easy to make and tasty, but it is NOT a low-fat dish. The chicken definitely must be with skin and bone-in. Thighs and drumsticks work best. I did not use chicken broth - just 1 cup of white wine. Added 1 tablespoon of chopped fresh rosemary (dry one works as well) and freshly ground pepper plus a dash of paprika for stronger flavor. Chicken had too much juice after 1 hour of cooking time - I drained the juice, flipped pieces to the other side and baked 10-15 more minutes at 500 F. This way the soggy side of the chicken formed a little darker and crispier layer. Yum!!!
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4 users found this review helpful

Minnesota Wild Rice Dressing

Reviewed: Nov. 27, 2011
I made this recipe at least 5 times, and my family enjoyed it every time. I tweaked the components a little: I skip eggs altogether, and add chopped apple to celery mixture. I also like to add some nuts before the last baking step: cashews, pine nuts or almonds, whatever I have handy at the time.
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3 users found this review helpful

Lenie's Herbal Fish

Reviewed: Feb. 1, 2004
A great new way to cook fish. Very tasty. I used whole green pepper, 8 oz of baby portobello mushrooms and 3/4 of yellow squash, skipped olives and zucchini. I thought that balsamic vinegar will taste too sour, so I used sherry cooking wine instead. Also, to reduce "fishy smell" I added 1/4 fresh ginger root, very thinly sliced. The fish and the vegetables were very tender. My boyfriend is not a big fan of squash, but he did not even noticed it in the dish! A little too much sauce for my taste, but definitely will make again!
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3 users found this review helpful

Bacon Chicken II

Reviewed: Nov. 20, 2008
A very ggod recipe, and I agree with other reviewers - you have to use quality BBQ sauce. It must be thick; hickory works as well as honey. Also, full bottle is too much - use less on the chicken, and add bacon on the top. If you wish to have more BBQ flavor on the bacon, carefully brush the strips with sauce - that way they'll be crisp at the end. You can make any chicken pieces this way, and even full chicken / cornish hen. Will definitely make again!
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2 users found this review helpful

Escarole and Beans

Reviewed: Jan. 28, 2008
This is an excellent recipe! So easy!!! I made it twice the way it is, and once I substituted swiss chard for escarole - still great! Of course, always cut leaves in the large pieces and cook 1 head of escarole first, transfer to a plate and cook second one. While beans cook, you'll have just enough time to prepare greens, and they won't overflow or stick to the bottom.
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2 users found this review helpful

Carne Guisada I

Reviewed: Apr. 7, 2005
Very tasty. I also added some hot red pepper flakes to make it a little spicier.
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2 users found this review helpful

Easy Garlic Chicken

Reviewed: Feb. 15, 2004
Very good, a little too buttery to my taste. Next time I'll substitute all that butter with olive oil, or perhaps margarine.Not too garlicky, because I used chopped garlic from the jar - not fresh one. Might benefit from a bit of crushed red pepper added to the breadcrumbs. Overall easy to make and tasy.
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2 users found this review helpful

Rosemary Turkey Meatloaf

Reviewed: Jan. 11, 2004
Excellent recipe, everyone loved it. Coarsely chopped onion adds texture; seasoned bread crumbs give wonderful taste. Slight modifications: instead of brown sugar (forgot to buy) I used 5 tablespoons of honey; instead of balsamic vinegar (also forgot to buy) I used the same amount of red wine vinaigrette salad dressing (Kraft or Pfeiffer brand). Suggestions for users who did not like the taste of sauce: use bigger pan, and shape the loaf thinner (perhaps, in a few crossing "bars"); pour the sauce over the "bars" - after the loaf is ready, dispose of the sauce, and you will have salty loaf with just a thin crust of sweet tomato sauce.
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2 users found this review helpful

Portobello Lemon Chicken

Reviewed: Nov. 24, 2003
Great recipe. Everyone in my family loved it. The only thing I modified was the cooking time: I increased broil time to 10 min, and after that cooked chicken another 15 min at 400 F. The skin came out crispy, and the juice was completely absorbed by mushrooms and chicken. Tasty!
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2 users found this review helpful

Rib Rub

Reviewed: Apr. 27, 2013
I like this recipe, it's a good starting point for a rub. I left out MSG and added a little meat tenderizer instead. Also a dash of ground ginger and ground allspice. Has a lot of possibilities.
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1 user found this review helpful

Fig and Lemon Chicken

Reviewed: Mar. 4, 2008
This is a great recipe! I had a problem finding dried figs in a store, so I got a jar of La Cholita figs in syrup. I took the figs out and arranged them on the bottom of the baking dish together with lemon and lime slices. Now I did not waste syrup, so I decided to use it instead of brown sugar + water mix. In the same jar I added vinegar and lemon juice & poured over the chicken (boneless, skinless thigh cutlets). It came out really good! I had to adjust temperature (400 F was a bit too high, 375-350 F is better) and rotate thighs in baking dish 2-3 times during cooking time. Figs retained their shape and juiciness, and chicken formed a really nice dark red glaze on all sides. Lemon and lime slices can be taken out after chicken is done, if you are not a fan of lemon zest.
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1 user found this review helpful

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Apr. 9, 2004
Very easy and fast to make. A sweet taste on the fish is a little weird, but not bad at all. It was a hit with my family. I decided that butter will be too rich, so I substituted with equal amount of Brummel & Brown spread. That added a little salt and a lot of liquid to the mixture - more than it would have been with the butter.Because of that my glaze was a little too thin. Next time I'll use less spread and more bourbon, and possibly a little seasoned salt.
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1 user found this review helpful

Salsa Chicken

Reviewed: Apr. 3, 2004
Very simple recipe, but needed a zing. I added a layer of pickled sliced jalapenos to the bottom of the baking dish, and a dash of cayenne pepper to taco seasoning. Came our delicious. Thanks, Faye!
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1 user found this review helpful

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