RINGONIAN Recipe Reviews (Pg. 1) - Allrecipes.com (1530498)

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Mongo Guisado (Mung Bean Soup)

Reviewed: Jan. 22, 2010
wow. this brings back memories of my lolo's cooking. this was his ultimate comfort food specialty. he never used prawns but he added slices of ginger and/or ampalaya. i think the prawns make a wonderful complement.
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27 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Mar. 4, 2009
Wow. This was very flavorful. It turns out I didn't have tomato paste so I diced up a tomato and roughly mashed it up with some corn starch. My hot sauce of choice was Sriracha sauce (a medium spicy sauce with a lot of garlic in it so feel free to tweak the recipe).
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5 users found this review helpful

Chorizo and Lentil Stew

Reviewed: Feb. 27, 2009
Great dish. When I read some reviews that this dish was too spicy, I was like "Are you kidding me?" But the very next day, the spices started to kick into the dish. The only subs I made were red lentils instead of green lentils. Also, after 17 minutes of simmering, my lentils were done. But that's probably due to the differences between the red and green lentils. I actually had to save the dish with a few more cups of water. One thing, is this an Indian dish or a Latin American dish? Update: This dish is spicier the next day. Bravo
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4 users found this review helpful

Baked Ziti III

Reviewed: Jan. 26, 2009
Certainly one of the better ziti recipes i've had. It is quick, cheap, simple, and thank heavens, not too cheesy. It may be a little boring for my tastebuds as followed by the recipe, but it wouldn't take much to kick it up a notch. I did saute the onions before throwing in the beef. Next time I'll experiment with a few changes like 3-6 cloves of sauteed garlic, a dash of pepper flakes, or maybe mixing/subbing the beef for italian sausage.
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6 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Dec. 30, 2008
This was very delicious. I am normally not into the lean meats but the glaze definitely definitely made the meal. As per many suggestions, I used the garlic (4 cloves) and the 2 tbsp's of brown sugar to add to the reduction. The sauce came out really sweet but that was my fault for using port wine.
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5 users found this review helpful

Roasted Pork Shoulder with Pomegranate Sauce

Reviewed: Jul. 21, 2008
The first time I made this, it was a hit at the corporate potluck. Last time, I got good reviews at my family party. The sauce reminds me of a sweet and spicy (cinnamon) teriyake sauce.
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9 users found this review helpful

Smothered Pork

Reviewed: Jul. 21, 2008
This dish was pretty good. I enjoyed the 2 cans of cream of mushroom soup. However, I do find the recipe missing something - salt, pepper, string beans, carrots, maybe? Whatever it is, the magic ingredient would definitely make this a stellar recipe.
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9 users found this review helpful

Aloha Chicken

Reviewed: Nov. 14, 2007
tasty. i only substituted the garlic salt for garlic power based on earlier suggestions. i thought it was a wee pinch of "something" from being perfect (maybe more salt). my wife felt it was perfect just the way it was prepared.
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4 users found this review helpful

Carol's Arroz Con Pollo

Reviewed: Nov. 3, 2007
nice. i swear this dish gets better/spicer with age. my substitutions include jasmine rice for long grain, a can of peeled tomatoes (chopped) for stewed tomatoes, water and bullion for chicken broth, and chardonnay for the wine. i'll definitely try this again.
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4 users found this review helpful

Beef Brisket on Buns

Reviewed: Oct. 11, 2007
This was delicious! We did not use the smoke and scaled it down to 6 servings and loved it! Our dinner guests loved it too. We served it on potato rolls which was a nice compliment to the meat. Will definitely make this again! Just a note...we only cooked it for 1 1/2 hours at first and then turned the oven to 250 for 3 hours and it was still perfect.
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19 users found this review helpful

Skillet Beef and Celery

Reviewed: Jun. 6, 2007
This is a pretty good meal. I looked at my "fresh" celery and rather than trying to salvage the green parts, I opted to substitute it and the cornstarch with 1 can of condensed cream of celery. I also opted for the nuttier Maggi Seasoning for soy sauce. The broth was fabulous, but somehow it didn't quite marry with the beef. Next time, I'll either follow this recipe verbatum or maybe add the onions at the beginning of the simmering process and modify this review, accordingly.
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3 users found this review helpful

Honey Crunch Pecan Pie

Reviewed: Dec. 1, 2006
I absolutely love pecan pie. This version is no exception. The crust was a little heavy but not too overpowering. Otherwise, the honey and the bourbon are excellent additions to this recipe.
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4 users found this review helpful

My Crab Cakes

Reviewed: Aug. 26, 2006
The best crab cakes I've ever eaten. Substitutions include: 1/2 carmelized vidalia for 6 sauteed green onions 1/3 lb Club crackers for 8 oz Ritz (probably the popular choice) I also shook the cayenne a couple of more times. I tend to do that with my spicier ingredients.
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6 users found this review helpful

Indian Dahl with Spinach

Reviewed: Feb. 22, 2006
This was a cooking disaster for me. I used slightly thawed frozen spinach. I had to add more spices to compensate for the extra water that comes in frozen spinach. Even then I couldn't save the dish as I had to cook the dahl longer until it turned like pea soup. I'll try fresh spinach next time and change my review appropriately.
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4 users found this review helpful

Garlic Rice

Reviewed: Feb. 19, 2006
This is definitely a filipino staple. Lola would also add some combination of onions, bacon, eggs, quail eggs, bean sprouts, bangus, chinese sausage (julienned), and/or frozen vegetables.
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11 users found this review helpful

Chicken Claridge Stew

Reviewed: Jul. 28, 2004
It kind of reminds me of a name brand canned soup - only heartier and spicier. I substituted an extra can of cream of chicken. I also used oregano instead of sage. It's wonderful served with cooked pasta shells.
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5 users found this review helpful

Lentil Soup

Reviewed: Feb. 10, 2004
I found this recipe exceptional and would recommend it by itself or over rice. I substituted the wine parsley with vermouth and cilantro.
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3 users found this review helpful

Pasta e Fagioli I

Reviewed: Feb. 10, 2004
Impressive, quick, and easy. I used the ham luncheon meat only because my wife isn't much of a ham fan and it wouldn't make sense to buy anything larger than that. This dish is great when garnished with 2/3 parts grated parmesian and 1/3 part grated romano. Maybe next time I'll add some ground beef to it to give it more texture.
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7 users found this review helpful

Korean Marinade

Reviewed: Jun. 2, 2003
My girlfriend and I enjoyed this recipe. I especially enjoy marinating meat for a couple of days before grilling, broiling, or frying. I substituted the sesame seeds with more sesame oil.
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19 users found this review helpful

Chicken and Dumplings III

Reviewed: May 26, 2003
A nice creamy taste to the soup. I used 1/2 cream of celery and 1/2 cream of chicken. I added asparagus and celery because i was in serious need of getting rid of them. I had to make the dumplings from scratch because I didn't have the store bought kind. My fiance loved it with stuffing to sop up the juice. I enjoyed it with a cup of jasmine rice in the soup.
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3 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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