sim0473 Recipe Reviews (Pg. 1) - Allrecipes.com (15441350)

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St. Patrick's Chocolate & Mint Cheesecake Bars

Reviewed: Mar. 16, 2012
These are sinfully good! Thank you so much for sharing. I goofed the first time I made these and forgot to reserve some of the crust for the topping. I had some leftover thin mint girl scout cookies so I crushed a bunch of those for the topping and mixed with the amount of butter called for in the recipe and yum!!! I also used crushed Andes mints to garnish and melted milk chocolate chips to drizzle over the top. My fiance and I ate them after the 2 hour refiregeration like the recipe called for, and they didnt taste that great. I would suggest letting them completely chill over night before eating because it made a huge difference in the taste and then we couldn't stop eating them!!
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10 users found this review helpful

Death by Chocolate Mousse

Reviewed: Aug. 13, 2012
THIS IS FANTASTIC! So simple to make, but its such a delicious and impressive dish. I also heated the choclate chips and cream together in 30 second intervals in the microwave making sure to stir after each round. I prefer 30 second intervals because you want to melt the chocolate slowly...once its scorched then the chocolate is ruined. The second time I made it I added some fresh sliced strawberries onto the piped whipped cream. It made such a beautiful disdplay and added a little somethimg to the pallet to balance the cholcoate (dont get me wrong I loooove chocolate). Thanks so much for sharing!
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Absolutely Amazing Ahi

Reviewed: Sep. 8, 2012
RESTAURANT QUALITY APPETIZER!! This is absolutely the best tuna appetizer I've ever had. I made it for my husband for his birthday and he was blown away. My local store didn't have fresh Ahi so I had to buy frozen & it was still incredible! The second time I made it I drizzled a little spicy mayo on top which also made a beautiful presentation. Its just 2 tablespoons of mayo and add some spicy chili sauce to taste (located in your Asian or ethnic food aisle). I think it would also be good with a wasasbi mayo drizzled on top. Two tablespoons of mayo & mix with prepared wasabi to taste. I took another reviewers advice and served with toasted sesame crackers and it added the perfect crunch to really compliment this dish. Thank so much for sharing!
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Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: Sep. 8, 2012
INCREDIBLE SAUCE--MUST TRY!! This sauce is so yummy & even my picky husband loved and requests every time we have filet steaks. I have even made the sauce to drizzle over chicken and it was amazing!! This was really easy to make and I feel like its impossible to mess it up...comes out perfect every time. Thanks for sharing!
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Chocolate Trifle

Reviewed: Sep. 8, 2012
YUM YUM YUM!!! I have made this dish about 5 times already...so delish!! My husband requests this all time time and he doesn't have as much of a sweet tooth as I do so I was surprised he raved about it so much. I added some fresh cut strawberries which gives it a great flavor and really gives a beautiful presentation. I also took the advice of another reviewer and made fresh whipped cream in lieu of the prepackaged. Thanks for sharing!
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Broccoli and Ramen Noodle Salad

Reviewed: Feb. 2, 2013
I thought this recipe was okay....pretty bland. I made it a second time and used a reviewers idea to add soy sauce....still pretty bland. It has the potential to be good after I try some different flavor combos. I really like the idea of adding the ramens!!
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Bar Chicks - Blackened Chicken Sliders

Reviewed: Feb. 2, 2013
The first time I made these I thought they were delicious, but my husnamd didn't care for them. This inspired me for a great sandwich the second time around, and it cut the prep time down to practically nothing, and my husband liked them even more. I was in a crunch so I skipped the marinade and blackended seasoning, and just seasoned the chicken with salt, pepper, garlic powder and creole seasoning (you don't need much, as the mayo is already so flavorful). I replaced the onions with a slaw that added great crunch (bagged cabbage and added oil, vinegar, lime juice, salt, pepper and a bit of sugar). I then topped the sandwich with some thick slices of bacon and the mayo as written int the recipe and they were amazing! The mayo is incredible...definitely the star of the show and can make anything delicious!
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Roast Adobo Pork Loin

Reviewed: Feb. 19, 2013
I made this recipe based on the 5 star reviews, but I was not a fan. I was expecting something sweet and smokey, but it was so spicy (and I like spice) it was overwhelming. this was not good. On the other hand, the high cooking temp for a short period of time was fantastic. The loin really did come out perfectly, and super moist, so thanks for the wonderful cooking technique!
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4 users found this review helpful

"Pantry Raid" Chicken Enchilada Casserole

Reviewed: Mar. 5, 2013
This recipe doesnt make the most beautiful presentation on the plate, but boy is it delicious. My husband didn't want to eat it at first because he said it looked like "mush", but once he tried it he couldnt put his fork down. I made the recipe as is the first time around and it was absolutely delicious. But my husband and I prefer beef so I used taco meat the next time and it was even more amazing!I also omitted the tomato sauce and added a can of rotel tomatos. The corn bread topping is such a brilliant idea. This recipe is impossible to screw up and its so easy to modify according to your family's taste. Thanks so much for a great recipe!
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Marinated Spicy Pork Chops

Reviewed: Apr. 9, 2013
Soooo Good! I was looking for a recipe for pork chops on the grill for the summer and this recipe was perfect. I usually make baked pork chops I from this site, which is a nice hearty recipe for the colder months, but this is delicious change-up! I also agree you must use chilli sauce from the Asian food aisle in your grocery store. I use it all the time and it adds lots of flavor and spice! I took the recommendation of a reviewer to baste the marinade on the chops as they cook. I thought they were awesome...my husband thought they were good too, but way too salty. I thought I needed to baste because I only had 4.5 hours to let them marinade so I was worried they didnt absorb enough flavor. Next time I will just marinade and not baste to see if that reduces the saltiness of the flavor. Thanks for the great recipe. Will definitely make again.
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Super-Delicious Zuppa Toscana

Reviewed: Jul. 29, 2013
YUMMMMM! This soup is so delicious I never have any leftovers, even though there are only two of us in the household. Although we loved the soup, my husband complained it was too "runny". To make a thicker cream soup I made a roux (1/4c butter to 1/4 flour over medium heat and cook until peanut butter-colored) and I wisked that in right after the potatos finished cooking, before adding in the cream. I also use frozen spinach (I usually always have it on hand in my home) and I just add it in frozen. It thaws out so quickly...no need to waste time pre-cooking. This is a family favorite...thanks so much for sharing!!
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Sheryl's Corn and Crab Chowder

Reviewed: Jul. 29, 2013
This is fabulous!! Family favorite. I don't understand why people complain about any recipe being bland? It is difficult to write a recipe that suits all tastes, so I use it as a starting point, and modify if I don't care for the end product. I always taste as I go, and add seasoning at the end, if need be. What cook makes something and doesnt do a final taste test, especially with a soup? Also, this recipe doesnt need to be super expense. The first time I went all out with fresh, super-expensive ingredients. The last 5 times I've made this I used tiny frozen shrimp, frozen corn and canned crab and it is still to die for. Use your heads!
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Anniversary Chicken I

Reviewed: Aug. 2, 2013
This was pretty good, but I actually thought it was bland. I thought baking the chicken in the sauce would give it great flavor, but unless if it was drowned in the sauce it just tasted like bland chicken. I must say though, the sauce is delicious! I was skeptical of the teryiaki/ranch combo but it really works. The ranch really mellows the teryiaki and makes it way more creamy. I may try to make this again by marinating for a few hours and maybe throwing it on the grill as kabobs (minus the bacon and cheese, of course!).
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Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 2, 2013
This was tasty, but pretty bland. My family enjoys foods that have tons of flavor, and this just didn't cut it. The sauce was delicious, but even after marinating it just didn't hold the flavor like I was hoping. Next time I will have to reserve some sauce for dipping and then I think this will be a winner!
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KRAFT RECIPE MAKERS Chicken Bruschetta Pasta

Reviewed: Oct. 10, 2013
I have tried most of the recipe starter mixes, and they are all fairly bland. For this one, I season my chicken breats with salt, pepper and garlic and pan fry in olive oil to get a nice sear. When the chicken is almost done, I add in the simmer sauce to deglaze the pan and scrape the pan drippings to add more flavor. I also add in some sauteed mushrooms and shrimp. Once everything is done simmering I add in the finishing sauce and add extra garlic and some pepper. After all of that it was really good, so basically you are better off just making the dish on your own without the "recipe starter".
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Classy Chicken

Reviewed: Oct. 21, 2013
According to my husband, this was "Da' Bomb!". I was intrigued by the unusual combination of ingredients, but it really works! We weren't super impressed the first time around which is why I gave it 4 stars. After these following modifications it turned into a 5 star meal!First, a sauteed my zucchinni with some mushrooms, onions and garlic in olive oil and butter. I deglazed my pan with chicken broth and added in some fire roasted tomoatoes (and added in some of that broth as well). I never understood why a recipe calls for a floured piece of chicken to simmer in a watery sauce...it makes the chicken extremely soggy, and you lose the beautiful crispiness of the coating. I seasoned my flour with salt, pepper and garlic powder. I patted my chicken dry, dipped it in the seasoned flour, then in egg, then in the seasoned flour again to make a thicker coating. I fried my chicken seperate from the sauce in some olive oil while my sauce was simmering. I agree it was a bit bland, so I added tons of extra dill, dijion, garlic, salt and pepper to the sauce mixture. The sauce ended up being a bit thin (since I didn't simmer the floured chicken in it) so I added some cornstarch and it was a perfect, creamy consistency. Thanks so much for the creative, delicious recipe.
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Sea Salt Caramel Brownies

Reviewed: Oct. 21, 2013
YUMMMMM!!! These brownies are so incredible that I actualy prefer them over regular brownies. I followed the recipe exactly and they came out perfectly so I don't know why people had issues. My only guess is make sure you do not overheat your caramel (should be able to easily stur and pour it when its ready). DO NOT forget to add the milk to your caramels. This makes it much creamier, easier to handel and will make it an easier consistency to eat. Also, make sure your brownie batter is already spread in your pan, and then lightly drizzle the caramel sauce on top (do not mix in, or pour in before the batter is in your pan). These make an incredibly impressive dessert that looks like you slaved over them for hours. Nobody would ever guess its just a spruced-up box mix!
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Chocolate Chip Pumpkin Bread

Reviewed: Dec. 16, 2013
Easy and Delicious! I followed the recipe exactly and yielded phenomenol results! It was perfectly moist, not too sweet and the spices were perfection. It was so easy, but gave the impression that I had slaved all day to prepare it. I also liked that every ingredient I needed was right in my pantry. It made alot (there's only 2 of us) and it was still perfectly moist a week later. Thanks for the great recipe.
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RITZ Spicy Asian Chicken Wings

Reviewed: Feb. 16, 2014
My wings turned out to be a mushy, sloppy mess and left me with a mountain of dirty dishes. Based on all of the 5 star reviews, it must have been something I screwed up. Possibly my wings were too large, or the recommended amount of time in the fryer was not long enough because the skin on the wing was still mush (gross) and I was hoping for a nice crisp skin, or the sauce should not be added during baking because even with a light coating it caused the breading to become mush. Next time I will fry much longer than the recommended 1-2 minutes to crisp up the topping and the skin. I also see no need to add the sauce to the wings during bake time since you are dipping them anyway. If I did add the sauce I would add during the last 3 minutes of cook time. Like other reviewers said the chicken itself was very bland, as were the crackers, so you needed to drown it in the sauce to give it flavor. Next time I would season the chicken and the crackers crumbs with salt, pepper and garlic. The sauce was delicious, and definitely makes this recipe worth trying again!
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Peanut Butter Pie I

Reviewed: Feb. 24, 2014
Quick, easy and delicious! Very rich! I would recommend leaving in the refrigerator over night before serving. I let it chill 3 hours and when I cut into it, it oozed out and didn't keep it's shape. It was much better (and firmer) the next day).
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