DLAWLOR1 Recipe Reviews (Pg. 1) - Allrecipes.com (1497142)

Mum's Irish Apple Pie

Reviewed: Mar. 6, 2007

Hey Brian, I am born and raised in Ireland. This was GOOD! I loved it. My daughter and I are going to make it our tradition when we MOVE HOME this Summer :O) Thanks for sharing :) Deirdre

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1 user found this review helpful

Roasted Garlic Mashed Potatoes

Reviewed: Jun. 29, 2004

YUM! These were great! We love garlic so I roasted about 6 cloves garlic in less oil for 20mins. I added a good dash of garlic powder too and also topped it with shredded gruyere and it baked over groundbeef and sauted veg. kind of like an Irish shepherds pie. Really scrumptious!

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0 users found this review helpful

Seven Layer Taco Dip

Reviewed: May 14, 2004

yep! Another 5 stars! This was really delicious! I added a layer of guacamole. I also minced the tomatoes, green onion and pepper together as one layer.

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1 user found this review helpful

Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: May 6, 2004

This was really tasty! I added extra garlic and usde thin spaghetti it was delicious! I served it with Dry champagne and it went in seconds!

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2 users found this review helpful

Irish Heritage Cabbage

Reviewed: Mar. 17, 2004

alright! this was VERY tasty! I am Irish (born there) so am missing cabbage and had to try this on today St. Patricks Day ;) I altered the recipe some by just shredding the cabbage and boiling it. I fried oh maybe 6 slices of American bacon and totally trimmed the fat, added some slivers of yellow onion fried crisply and tossed these both on the drained cabbage. I added salt and pepper (NO vinegar) and some melted IRISH butter (Kerry gold) and then broiled as recommended. It was absolutely delicious! I served with roast chciken and yellow rice! Definitely will make agaiN!

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27 users found this review helpful

Fish in Foil

Reviewed: Mar. 5, 2004

Good basic fish recipe. Worked well with trout and the flavor was good!

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0 users found this review helpful

Makhani Chicken (Indian Butter Chicken)

Reviewed: Feb. 7, 2004

Pretty good! It took a while to make and some of the ingredients were hard to get. I ended up roasting garlic to get garlic paste. It was tasty. I'll not be dying to make it again in a rush but it was a nice dish and worth the effort. I served it with basmati rice tinted with turmeric and garlic naan bread.

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Grandma's Lemon Meringue Pie

Reviewed: Feb. 4, 2004

Hmmm. I have been anxious to try this recipe for a while now. My husband LOVES lemon meringue and I make it at least once a month! I am from Europe and find American desserts on the sweet side. Alas this one was no different. I used 2 fresh lemons and measured over 1/4 cup juice. The meringue was a little looser than my normal recipe. It was tasty, I grant that! But it didn't hold itself anywhere near my normal recipe and it was a lot sweeter and creamier. I guess it depends on your taste! Bottom line is my husband asked me to go back to my own recipe. I would amend this recipe by adding a tad of white wine vinegar to the meringue to allow it stiffen a bit better and I would use free range eggs to get the more yellow color and a little less sugar. I also used milk in it which I think made it softer. I'll stick with water next time.

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1 user found this review helpful

Annemarie's Lemon Bars

Reviewed: Jan. 25, 2004

Well I honestly don't know how to rate this recipe! I have made it twice and it came out COMPLETELY different! Yesterday I made it stat with the recipe and the base was thick and crumbly (I used real butter) and the topping was paper thin and dry and not very flavorsome (Used bottled lemon) Today I cut back on the flour for the base and DOUBLED the topping and used fresh lemon and it is WAYYYYYYY softer. I just wish i knew how it was supposed to be???? Both tasted fine actually but both very different. Not sure if I will make them again but I sure am curious as to HOW they are supposed to be???

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2 users found this review helpful

Mom's Chicken Cacciatore

Reviewed: Jan. 18, 2004

:( I was disappointed with this recipe. I embellished it after reading all the reviews and it was VERY bland. I added about 6 cloves garlic, and fried the chicken in bacon fat (trimming the bacon afterwards and adding the meat) I used red wine and I used a dash of red pepper. It was really bland.

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1 user found this review helpful

Champagne Shrimp and Pasta

Reviewed: Dec. 26, 2003

Awesome! So much so we are making it twice the one week LOL! I added garlic to the shallots and some red bell pepper very finely chopped. I used regular old Brut champagne and good Al Dente fettucine. My husband loved it! Making it again tonight and just came on to print out the recipe ;)

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5 users found this review helpful

Prime Rib

Reviewed: Dec. 25, 2003

My little roast was 3lbs. I put in in covered with foil on a grid in a roasting pan at 500 for 45 mins figuring 15 mins a lb for medium. I tested it and it was 160 as required for medium and I left it sit for the recommended hour. I just took it out and we carved it and it was RARE RARE RARE so it went back in :( UNcovered at this point in time. I am so interested in that reviewer who suggested 5 mins per lb for a small roast. Do you like your roast very rare? I don't think you said. After 30 mins at 350 it was cooked medium rare.

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Chicken Makhani (Indian Butter Chicken)

Reviewed: Dec. 20, 2003

I was dissapointed with this. I made it on the premise of the 5 star rating and it was rather tomatoey in taste. I am wondering if I used the wrong tomato base though. It called for tomatoe puree and I used tomato paste. Also it wasn't spicy AT ALL. Probably won't make it again.

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2 users found this review helpful