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

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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

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

Chicken and Artichokes

Reviewed: Apr. 18, 2004
This is a keeper! Great and easy, and anyone can modify recipe to taste without fear of messing it up. I like spicy dishes, so instead of regular paprika I used chinese-style marinated paprika in a jar (spicy) - about 1 teaspoon per 3 lbs of chicken. Also, I made a mistake and bought artichoke salad instead of just artichoke. No time to go to the store - I just used that salad (has artichocks, thin strips of sweet red pepper and a few olives), and the juice from it I added to chicken stock and sherry . Everything came out great! Thank you so much for excellent recipe!
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Black Bean Salsa

Reviewed: Aug. 11, 2004
Wonderful recipe! Thanks so much. I served it with Tostitos corn chips (with lime) and grilled chicken. Also, I did not have tomatoes with chile peppers, so I just regular diced tomatoes and added chopped jalapenos to taste.
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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

Baked Salmon Fillets Dijon

Reviewed: Mar. 3, 2004
Excellent recipe - so easy and yummy! Thanks so much, Christine! The only thing I changed was butter - salmon came out a little too greasy. Next time will use margarine, and cut the amount in half.
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0 users found this review helpful

Chicken Sauerkraut Potato Bake

Reviewed: Jan. 25, 2014
I read reviews and thought this recipe has good potential - I made is with a little modifications, and it was YUMMY! I got kudos from my family, everybody went for seconds. I followed the original recipe and added 1. more spices - half teaspoon celery salt, a few whole peppercorns, a few bay leaves and a few coriander seeds; 2. two sliced apples to add flavor (I think tart apples like Granny Smith work best here). As far as potatoes, I boiled white baby potatoes first, then halved them and added under the chicken pieces so that they would absorb juices. The dish was wonderful - very warming and satisfying. Thank you so much for that recipe, Geroniho!
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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

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

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
Photo by RUSSIANBLUE

Braunschweiger and Nut Ball

Reviewed: Feb. 1, 2014
I made this a few times. We are not big fans of cream cheese, both me and my hubby. So I substituted it with plain yogurt. Used less oz than cream cheese so it won't be runny. Serve with crackers. I agree with other reviewers - adding ranch or garlic salt might even improve the dish, but it is really good the way it is. Will try ranch next time. Update - for picture I shaped it like football, dusted with paprika and made "stitches" with squeezable mayo.
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Amy's Garlic Egg Chicken

Reviewed: Mar. 28, 2004
Great recipe, thanks! Whole eggs can be used - not just egg yolks; and olive oil instead of butter. Also, I used bone-in skinless pieces - came out great, just increased cooking time by 20 min and flipped on the other side half way through. Will make it again.
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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

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

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

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

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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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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Brown Sugar Chops

Reviewed: Feb. 15, 2004
Very easy and delicious recipe! I increased the time of baking uncovered by about 15 min, flipped the chops on the other side and added a few minutes on broil to brown chops evenly. Came out very tender and not sweet at all. Will make again. Thanks!
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1 user found this review helpful

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