Leviticus Recipe Reviews (Pg. 1) - Allrecipes.com (15050460)

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Chicken Asparagus Roll-Ups

Reviewed: Apr. 14, 2012
I baked made this recipe pretty much as written, save reducing the lemon and the cooking temperature, and lengthening the oven time (I did put in more asparagus-- but I think that really depends on the product. I use the thin "gourmet" variety because I do not like the large stocks). I thought it was a very pretty, presentable dish, but unlike the others, I was not wowed by the sauce. The second time I made it, I changed it up to a cooked variation of a hollandaise sauce with a bit of mustard . I thought this sauce, along with the provolone was a bit more sophisticated in flavor. But everyone has their favorite sauces and tastes. The basic recipe is great and it can be switched up with various vegetables and sauces.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Mar. 27, 2012
This is a good basic recipe. Like others, I made changes based on personal preference and taste. I used a Japanese soy sauce that is lower in sodium. Baking takes a lot out of garlic, so I initially put 4 cloves in the doubled sauce recipe. Once the sauce was heated and reduced, I put in a couple more. I also reduced the amount of cider vinegar and replaced the amount with Sake, something I never leave out of any Asian sauces.
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4 users found this review helpful

Home-Style Scalloped Potatoes

Reviewed: Mar. 13, 2012
This is a lovely recipe, especially, if like me, you have deep feelings of revulsion for ANYTHING cook in soup!!!! I did add a few things to my sauce, but that was simple based on personal preference, the recipe as is, stands on its own. I served mine with grilled orange/cranberry glazed pork chops. Loved by everyone!!!
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1 user found this review helpful

Mexican Baked Fish

Reviewed: Feb. 17, 2012
I've made this dish a couple of times. It is a great recipe for work nights, as it is easy to assemble, and the cook time is short. I have found it definately works best with a "stronger" flavor of fish such as Mahi Mahi, Thresher Shark, or something of that nature. Just to experiment, the second time I rubbed the fillets down with lime juice, sprinkled with onion powder, and cumin (my favorite mexican spice) then topped with cheese. I also switched up to the blue chips to add a little color dimension. It isn't dinner at the Ritz, but a solid recipe, especially for those who are not crazy about fish. But do not skimp of the quality when it comes to the ingredients, or you won't enjoy the end result nearly as much.
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2 users found this review helpful

Herb Roasted Pork Loin and Potatoes

Reviewed: Feb. 10, 2012
I thought this recipe was pretty good. Any changes I made were based on personal preference. I think pork looks unappealing if it is not seared first, then baked. Once seared, I placed it in to bake with an onion quartered. I also made a sauce, their are members of my family that prefer the extra depth of flavor. I made mine out of peaches and brandy.
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2 users found this review helpful

Cheese Sauce Over Cauliflower

Reviewed: Feb. 5, 2012
I thought this tasted okay, but bland. Before placing it over the cauliflower, I added some mustard powder, onion powder, and a medium clove of fresh garlic. It did help some, but in the end, I thought it was more like a nacho sauce used to convince small children to eat their vegetables.
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Ginger Glazed Mahi Mahi

Reviewed: Feb. 5, 2012
I thought the original recipe was pretty good, but for my personal taste, I felt the balsamic vinegar taste out weighed the ginger flavor. So when I tried it again, I made two substitutions. First, the soy sauce for Japanese Shoyu, a less salty, milder soy and Mirin for the Balsamic. Fresh ground ginger is a must, the powder just doesn't cook the same.
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Crispy Fish Fillets

Reviewed: Jan. 14, 2012
This fried fish recipe is delightful!! I had more fish on hand, so I doubled the mustard sauce (2 TBSPs of yellow and the same of Dijon) for dipping after a flour dredge. I am a real, dyed in the wool mustard hater, so that is saying something. Having said that, I really, really wonder why in the world would any one rating this recipe make it with breadcrumbs and still write a review!!??? I have been cooking 2 to 3 meals a day for years and this is the first one I have seen using potato flakes. It is one thing to change some of the spices and review a recipe, it is quite another to change the main ingredient, especially such a unique one, and even consider it the same recipe in order to write a review. Go figure!!
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3 users found this review helpful

Roasted Cajun Potatoes

Reviewed: Jan. 3, 2012
These potatoes turned out fine, but only after adjustments-- so I don't think it is fair to give a higher mark as written. Once I sliced the potatoes I rinsed them in water and dried them well to remove any starch, so they would bake up more crisp. Fresh shallots or garlic would turn to ash in this heat, so I used onion powder and garlic grandules. I reduced the cayenne pepper by half when I put the potoates on the pan, then added some to one end, as 2 members of my family like things more spicy. The cooking time as approximately 35 minutes.
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Portobello Mushroom Stroganoff

Reviewed: Dec. 30, 2011
I made this dish this evening and thought it pretty good. I sauteed the onions, removed them, then cooked the mushrooms. I like the onion cooked, but not indistinguishable for serving. I had 2 other varieties of mushrooms, prior to buying the Portobello, so I included those as well. I don't trust first time recipes, so I made a rue in the skillet used for the onions and mushrooms, developed the gravy taste to my liking with W.sauce, pepper, mustard and onion powder, and Maggi, then added the mushrooms and onions. Once warmed through, I added the sour cream-- once again to taste. I don't like the gravy too sweet. This may not be something I would serve for company, but a solid recipe for the weekdays because it is easy and quick.
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3 users found this review helpful

Eggplant Parmesan I

Reviewed: Dec. 29, 2011
I too would not have rated this recipe highly based on the original version. I used far more eggplant; once breading it and once parboiling, drying, and frying in non-stick spray. The second time I used provalone cheese on the top, along with the remaining parmesan. Once the dish was cooked I moved the rack up and bubbled the cheese by broiling it a couple of minutes.
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3 users found this review helpful

Pesto Chicken Florentine

Reviewed: Dec. 17, 2011
Good recipe!! Just for personal taste choices, I added some onion and mushrooms, and topped it off with some roasted pine nuts. Because of the gluten, I also used penne pasta made out of brown rice. Thanks for sharing
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2 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Dec. 17, 2011
This is about as good as it gets for a home made Asian dish. It is difficult to reproduce the effect achieved with a commercial stove. But the sauce is good, I however, selected a better cut of meat than suggested. Other than that, it is good to go.
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Addictive Pumpkin Muffins

Reviewed: Dec. 15, 2011
I made these muffins this evening as stated, except the raisins (didn't go along with dinner & to reduce the over all sugar content), and they are excellent. I also added a 1/2 cup of milk, I live in a high altitude area and adding additional fluid when baking is essential. Thanks for sharing!!
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5 users found this review helpful

 
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