TABIJO Recipe Reviews (Pg. 1) - (1505129)

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Slow Cooker Pizza

Reviewed: Jan. 23, 2005
This is yummy. After reading other reviews I made a few changes as follows: I used a bottle of spaghetti sauce as opposed to two little bottles of pizza sauce. I then mixed all the ingredients together instead of layering. The mixture definitely needs spices, and I added quite a bit (a few teaspoons) of chopped garlic, as well as some basil and S&P. It got dry and I added a bit of water. Next time I will sautee some onions as i'm browning the ground beef and add it to the mix, as well as add a can or two of mushrooms (or fresh). I used turkey pepperoni and there is none of that pepperoni grease. I will probably use smaller noodles than rigatoni. This recipe is touted as a "slow cooker" recipe but really I don't think it is. Next time I'll mix it all up in one bowl and probably microwave it for about 15-20 minutes (covered). That way it won't get dry and all the cheese will be mega-melted. Even putting it in a casserole dish and putting it in the oven at around 350 for about an hour and a half would work. Bottom line, the mixture is delicious and hearty. Can't really go wrong if feeding teenagers and probably would be a big hit at a pot-luck, too. Enjoy!
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157 users found this review helpful

Chinese Roast Chicken with Gravy

Reviewed: Aug. 13, 2005
Cooking chicken covered with oil and soy sauce is my favorite way to eat chicken... the soy sauce gives it good flavor and the oil keeps it moist. I had never thought to do it with a roasted chicken, however, until I read this recipe and thought, "why not?" I followed the recipe loosly: I made a mixture of chopped onions, chopped garlic, sage, ginger, a little bit of soy sauce, a little sesame seed oil and a little broth and put that inside the chicken. I then covered the chicken with the sesame oil first and then soy sauce (not the oil at the end like the recipe, which makes no sense to me... the oil keeps the chicken moist), added about a cup or so of broth to the pan and let it cook... I did cook it for a half hour at 400 and then for another hour and a half at 350. I made gravy with the drippings/broth mixture, which ended up being the BEST gravy to ever come out of my kitchen, but I didn't use this recipe for the gravy... I made it with flour (actually Wondra) and the pan stuff only. The chicken smelled GREAT the whole time it cooked, and looked awesome... the oil/soy sauce made the skin beatifully brown and crispy, the inside was SO moist. The gravy, like I said, was to DIE FOR (served it over the chix and white rice). This meal was really awesome.
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122 users found this review helpful

Easy Bok Choy

Reviewed: Oct. 4, 2011
I made this with one head of regular (not baby) bok choy and two cloves crushed garlic. It really wasn't enough so I added a bunch of spinich. It was SO simple and delicious, with and without the spinich. Will definitely make again.
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67 users found this review helpful

Navy Bean Soup I

Reviewed: Oct. 15, 2006
YUM! I made this today and YEEHAAAA! It was GREAT! I made a few subtle changes as follows: I got one of those mongo-sized chicken broth cans (49.5 oz) and for the initial "water" used 4 cups water plus appx 2.5 cups broth. The rest of the broth I dumped in for the second addition of water (and used no water that time at all). I still used the bullion cube initially. I added ham hocks as well as a half lb of chopped up ham, and I used an extra celery stick. Oh, and it cooked a full 6 hours (which is what it took to get the beans to soften). THOSE ARE THE ONLY CHANGES I made! It really was delicious... SO FULL OF FLAVOR! Needed no second seasoning w/S&P (maybe cause of the broth?). Everyone loved this incl my 7 yr old. I served w/french breat and thats it! THANKS!
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45 users found this review helpful

Easy Chicken Enchiladas

Reviewed: May 5, 2007
Wow.. this is really super yummy! I made the recipe exactly to specs EXCEPT I used shredded Mexican blend cheese for all the cheese, which was fine. I think if I were making it for just me and my husband I MIGHT use more chilis, or maybe hotter chilis (I bought the "mild") but since I'm also feeding a 7 year old that is out of the question. These are EXTREMELY filling... even my husband could only put away 2 ... so I have another full meal for another night! I made Mexican rice as a side which NOBODY ate ... these are a meal in themselves!!! Thanks Cheryl!
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38 users found this review helpful

Miniature Cheesecakes

Reviewed: May 30, 2005
YUM! This recipe is a definite keeper! I followed the recipe exactly except I added an extra teaspoon vanilla and omitted the nutmeg, based on other's reviews. Don't worry about using the vanilla wafers... the whole thing was delicious! I served with Comstock blueberry, peach and cherry on top. Beautiful presentation.
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38 users found this review helpful

Classic Red Beans N Rice

Reviewed: Sep. 3, 2007
I made this dish as written except for one thing... I did NOT do ground beef but instead used smoked sausage, and I used smoked ham hocks. (I kept thinking that the ground beef would make it more like chili instead of beans and rice.) Everything else was the same (oh, I cooked it about 45 mins longer, too) and the end result was a smokey, yummy meal!
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35 users found this review helpful

Caramel Brownies III

Reviewed: Jun. 21, 2003
This recipe, although tasty, was way way way too rich from all the butter. If I make it again I would cut the butter from 1 and 1/2 stick to just one stick... and that might be too much, too. The caramel/chocolate layer was yummy, though, and the dough, although cake-mix,tasted very homemade.... nobody knew otherwise. Also, my preferance is a more cakey brownie and these were very flat and dense... which I know a lot of people like. Even with the caramel/choc layer these were not too sweet, just too buttey. 3 stars because of the over-the-top butter taste.....
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32 users found this review helpful

Malidzano Eggplant Spread

Reviewed: Feb. 25, 2007
I have had an eggplant spread at a Romanian friend's house ... this was not even close to as good. First of all, WAY too garlicky..and I like garlic. Secondly, and maybe most importantly, the presentation of this dish is poor... the color of the finished product was a dark greenish gray... luckily I didn't have company to feed it to! I did ask my Romanian friends how they made theirs and basically it was the same, without the cheese and nuts. But for whatever reason this just didn't cut it for me. Sorry.
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29 users found this review helpful

Creamy Spinach Soup

Reviewed: Jan. 23, 2007
My husband made this soup and it turned out delicious! The taste reminded me of my mother's homemade creamed spinich, just more "soupy." My only suggestion is, if you're making it for more than two adults, double the recipe. 2 adults and one 7 year old finished this off in one sitting. We will make it again and we WILL double the recipe. Thanks!
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29 users found this review helpful

Thai Pork with Peanut Sauce

Reviewed: Feb. 8, 2009
This was delicious. I served it with Peanut Butter Noodles on this website which was a bit of a mistake because both recipes have VERY strong/rich flavors... nevertheless, these chops were superb and I will definitely make them again..... maybe with some plain white rice (for the sauce) and a salad with a miso dressing for an Asian flair. Oh, the sauce went from thin to a bit over-thick quickly, so watch out for that .. .espec if you are wanting something to pour over rice. Maybe, if making rice, I'll double the sauce so there's enough to pour over the rice. The sauce was really yummy and reminded me SO MUCH of the food I get at my yummy local Thai restaurant. EDIT: Made this again, (no red peppers for us!) tripled the sauce and made rice. Tripling gave me a bit too much sauce, doubling would probably be perfect. Poured the sauce over the rice with the onions/cilantro/peanuts. Still a delicious recipe.
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27 users found this review helpful

Blarney Stones

Reviewed: Mar. 24, 2007
I had already made up my mind to make these, sorta, when I found this recipe. I had just tried a "Blarney Stone" from a bakery and decided it was too good to not try to make ... I used a vanilla box cake (and it was GOOD and who could tell with all the yummies on top?) and I made my homemade cream cheese frosting (for you people who thought the frosting w/this recipe was too sweet). Im glad I looked up this recipe because I never did take into account how I was going to actually execute the frosting part, but obviously freezing the cake, already cut, did the trick. Thanks to the reviewer who suggested freezing in sections... I froze mine separated w/pieces of waxed paper and after frosting the first few I realized that even taking out two at a time was too much ... the easiest way was to take out one at a time from the freezer (they really thaw out quickly and the frosting/rolling part took some time). Anyway, the result was absolutely GREAT, these Blarney Stones are worth the trouble!!! The end result was far from "flavorless" and the icing was far from "too sweet."
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23 users found this review helpful

Rotisserie Chicken

Reviewed: Jun. 19, 2010
Very good! I found rotisserie tips on another website which helped a lot... put the chicken on top of a lemon (or an onion) to keep the chix from flopping all over, and truss the chix as well. I used the lemon and the juices definitely permeated the chix, and with the butter mixture of this receipe on the chix skin the end result was GREAT! (Also, use a pan full of liquid (water, broth, or a mixture of both) to catch the drippings. Make sure you keep liquid in the pan so it doesn't dry out and burn. That way no flare-ups from the fire or smoke from drippings burning. This chicken turned out AWESOME!)
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19 users found this review helpful

Authentic German Potato Salad

Reviewed: Apr. 9, 2007
This turned out great and very authentic! I made some minor changes; I cooked 5 lbs of red potatoes in their skins and then, after cooking, I removed the skins and sliced them. Since I estimated that I doubled the amount of potatoes in the existing recipe, I doubled the rest of the ingredients .. but then it still seemed dry so I made another single serving of the vinegar mixture and added that. I would suggest that the liquid be poured ON the potatoes instead of adding the potatoes to the liquid because a lot of my potatoes broke while I was trying to stir the liquid off the bottom. I let it sit overnight in the refrigerator and took it out in the morning to bring it to room temperature before serving so the bacon fat didn't congeal. The end result was worth the trouble .. it really was yummy!
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19 users found this review helpful

Southern Living magazine's Breakfast Casserole

Reviewed: Dec. 26, 2004
WOW! I made this for Christmas breakfast and it was GREAT! I did the ham instead of pork sausage (my husband doesn't like sausage) and, to avoid not having enough flavor as mentioned by some raters, I also added about a half pound of bacon. I chopped and cooked the bacon, and once the bacon was cooked, I added the ham and cooked it with the bacon flavoring for a while. I drained it all very good and *WOW* it had great flavor. The only other thing I did different was to sprinkle chopped green onion on top which enhanced all aspects of the casserole: it smlled great while it was cooking, it looked pretty when it came out, and it tasted awesome. I just ate the leftovers which was very good... I don't know why someone said it doesn't reheat well... I micro'd it for a couple of minutes and it was fine! All in all, a great recipe, super easy, and definitely a KEEPER!
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17 users found this review helpful

Jodi's Marinated Veggies

Reviewed: Jul. 4, 2003
YUM YUM YUM!!! This recipe is fabulous. I made the marinade according to others' recommendations. I cut the sugar and the oil in half, and it was PERFECT. You can definitely tast the sugar so half is without a doubt enough. I'm sure if you're eating sugar free (I am but since I am bringing this to a pot luck I didn't want to experiment just now) you could make it with Equal or similar. Because I didn't notice this is supposed to marinade overnight, and since mine will only marinate for a couple of hours, I didn't add the onions or the mushrooms. However I did a LARGE head of cauliflower and almost 2 heads of broccoli (my fave), 2 stalks of celery, and took someone else's suggestion and did one red, yellow and gr. pepper. And that's it! It's truly yummy!
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14 users found this review helpful

Meatball Bread Pudding

Reviewed: Jan. 23, 2007
My husband made this recipe and followed it exactly. It smelled really really good while it was cooking but we had a few complaints about the taste. It needed more meat (or less bread)and it just seemed as if something was missing. Maybe some shredded mozzerella cheese? I'm not sure but I'm not going to find out because I don't plan on making it again. Sorry.
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13 users found this review helpful

Braised Beef with Barley

Reviewed: Sep. 16, 2007
I gave this 4 stars because the taste was GOOD and I will be making it again ... with changes. First of all, the barley did NOT cook for just 45 minutes... it took at least double that time and by then all the liquid was cooked out of it (or sopped up by the barley?)so I had absolutely no gravy to put on the roast. Next time I'll use 2 cans of broth and just plan for longer cooking time. The other thing I will do differently is NOT put the peas in at the end. Serve peas as a side, but do NOT put it in. It just "cheapened" the otherwise delicious meal. Like I said, with my changes I will be making this again!
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12 users found this review helpful

Easy Liver Pate

Reviewed: Nov. 25, 2010
Very good. After mixing I rolled it in plastic wrap, but I think next time I would put it in the dish I want to serve it in and chill. The people who like pate loved this but some people didn't try it, probably because of the presentation. Still, the flavor was really really good and I will serve again, just in a different way.
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11 users found this review helpful

Spinach and Feta Turkey Burgers

Reviewed: Jul. 19, 2009
These were really good. I added 2 cloves of garlic as was suggested, for a total of 4 cloves, and I used almost all of a 16 oz bag of spinich. I also put two splashes of worchestershire as per another reviewers suggestion (but didn't taste it) and added salt and pepper. The taste of these were really good, however they were a bit dry. I am definitely going to make them again, with an aim toward them being not so dry. Lastly, I served with buns and ketchup and onions like a burger ... the first one I ate I ate on the bun, and then I ate a second bunless... bunless is DEFINITELY the way to go... the subtle tastes of the spinich and feta were lost amidst the ketchup/bun/onions, therefore, the next time I will try with tzatziki sauce as recommended. I think the labeling of these as "burgers" does them injustice! I gave 4 stars, hopefully next time I'll be able to edit and give 5! EDIT: Made again, making 4 large patties which were brushed with olive oil and put in the oven at 350 for appx 35 minutes. Served with tzatziki sauce and rice ... boy, what a yummy and gourmet tasting meal! Upping my review to 5 stars... this was definitely the way to eat these!
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11 users found this review helpful

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