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Sweet and Spicy Green Beans

Reviewed: Jul. 12, 2005
The chili sauce in this recipe is not the flavor of spiced-up ketchup or a bowl of chili. It's the ORIENTAL sauce in a jar: chili garlic sauce. I didn't have any, but it was still pretty good. Not spicy at all, but that's to be expected. I'll try this one again with all the ingredients. (WOW, I can add to this review weeks later! :D) Got the right ingredient - chili garlic sauce - & it is very good. This is one we'll use over & over. My three stars earlier is now four & a half. What the heck, I'll give it a five. This one's good.
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109 users found this review helpful

Yellow Cake Made from Scratch

Reviewed: May 1, 2005
DRY. DRY. DRY. I should have been skeptical when I noticed the ingredients not listed in order of use. I followed the directions fine, but the cake was not.
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65 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: May 5, 2005
This recipe gets five stars the first night & three the next. I got a Perdue (big) chicken so doubled the ingredients. If you double it, don't double the oil. It was very oily. I used 1/2cup lemon juice for the juice of 2 lemons & coarse ground black pepper. I also let the remaining (after rubbing some inside) dried spices sit in the lemon juice to rehydrate then whisked in the oil & used a pastry brush to apply it. It smelled great & tasted good. I wish I could have eaten more the first night.
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56 users found this review helpful

Crunchy Oven Fried Tilapia

Reviewed: Sep. 4, 2005
This is a surprisingly fried-looking & crunchy fish. Here's what I did: 1/4t salt, two dashes black pepper, 1/8t cayenne pepper, 1/8t garlic powder, plain (as implied) breadcrumbs. After coating, I used nonstick spray & drizzled a little olive oil on, too. I don't know if it made any difference with baking, but when I coat fish (or anything else), if you refrigerate it 30 minutes or more, the coating will stay on better (when pan-frying). It still lacked "something." Next time, I'll try 1/2t salt, 1/4t red pepper, a couple dashes black & a little horseradish in with the egg whites. I'll let ya know ... :)
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49 users found this review helpful

Creamy Chicken Lasagna

Reviewed: Nov. 13, 2003
2/03 Good. K (4 yrs) liked. I used 2c leftover chicken & made my own sauce (15oz tomato sauce, 1c crushed tomatoes, 2 1/2tsp sugar, 1/2tsp basil, 1/4t oregano & 1tsp salt). I added an egg to the sauce for binding. Topped with the 1c mozzarella mixed with 1/2c fresh parmesan. (By the way, 1/4 of a 12 ounce box of lasagna noodles is 6). I try to reduce sugar whenever I can soooo - just a little 411 ;) - Ragu has 6g sugar per 1/2c, Tomato sauce as 4g per 1/2c. Also, more 411 :), name brand (I forget which brand) is substantially more salty than the store brand. I made my usual sauce & it turned out salty with the name brand. Surprised me.
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27 users found this review helpful

Chef John's Roast Turkey and Gravy

Reviewed: Feb. 10, 2012
Only a partial review, BUT the simple herb coating is FABULOUS! It coats the skin well enough that it doesn't burn or need covering; &, of course, tastes delicious! I combined recipes which basically means, I used olive oil on, & some butter in the turkey. Also put an apple inside - & a T of the seasonings. I used a cup of apple juice & a cup of water in the pan. Gravy was dark, but very good. When turkey time comes again, I'll follow the recipe better. :)
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25 users found this review helpful

Feta Shrimp Soup

Reviewed: Nov. 10, 2005
This almost seems like a restaurant-quality style soup. I subbed a pound can of diced tomatoes (undrained) for the fresh tomatoes. I didn't blend it either. It was fine. This is a soup you have to finish the day it's made or the shrimp will become tough with reheating - no matter how gently you do it. I used reduced fat feta & added it to individual bowls instead of the pot. It sank right away. Some garlic croutons, or even toasted garlic bread would be a good suggestion for each bowl. Then, when you add the feta it has a "raft" & can be better distributed with each spoonful instead of the last one.
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21 users found this review helpful

Best Lemonade Ever

Reviewed: Nov. 12, 2003
Really good. I doubled the recipe & used 3 cups sugar & it was just right. Two & a half was too little. 'Served it at a summer birthday party & got raves from kids & adults.
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21 users found this review helpful

Easy Chicken Fajita Soup

Reviewed: Dec. 9, 2009
3/15/11 Wow! Who knew something so easy could be so good?! I tend to shy away from recipes that say "easy," because they are usually simple, bland & not worth the tiny effort you put in making it. Exception here. Followed the recipe pretty much except I had cooked chicken already (heated & added the seasoning), peppers as listed, 7 1/2oz jar italianstyle peppers (drained), 15 oz diced petite tomatoes (undrained), unseasoned black beans (mostly drained). I added leftover rice, about two cups; & two ears of corn. I add any already cooked foods to soup at the end. They just need heating, not cooking. For this recipe, black beans, rice, corn, tomatoes, fireroasted peppers. Not much prep for a good soup; & most of us who are thinking soup really don't want to cook, only eat. :) Top with shredded cheddar, a dollop of sour cream & diced jalepeno. Mmmm! 2/10/13 Bag of three pepper & onion blend in the frozen foods works great! Kroger has one 12 ounces. Perfect - & a time & money-saver!
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20 users found this review helpful

Best-Ever Texas Caviar

Reviewed: Dec. 9, 2009
12/09 An almost guiltfree appetizer I'm with the group saying the recipe makes too much.I used 1black,1pinto,1corn,4oz chiles,1jalepeno(which was like adding more green if it's seeded & cored well.I added another not as well emptied.Improved much.Then had a little kick.); half red,half green,half onion,half dressing(Half of the half amont of oil - meaning 1/8c.That's a coffeescoop,btw)In dressing I tried half vinegar,half limejuice 1T sugar&1t fresh garlic.I couldn't taste the vinegar, which I liked;but not the lime too much either.What I'm going to do next time is a can of black&pinto,can of corn;4oz chiles;whole green&red pepper;2jalepenos;bunch of cilantro;a cup of red onion;only lime juice&a clove or two of fresh garlic with 1/8c olive oil.Seems to me the sugar would make the veggies weep more.You want some,but not to encourage.Gonna add tomatoes,too. First time around was good,but too beany.Think more veggies will balance it better.Might even try serving room temperature with refried beans to help bind the babies together.It tends to jump.4/12 'Tried again.Not so impressed this time.No, not bad;but no wows either.Did 1black,1pinto,2 green peppers,2japs,1/2c red onion,1c corn, 1/2bunch cilantro (bout 1c),2plum toms, 3cl garlic,1t kosher salt,1T olive oil,3T lime juice,a T chipolte pepper w adobo sauce,1/4t cayenne.Not so pretty ;D but still pretty healthy (Win!).Soo,if I make again,I'll add more lime juice&more spice.This is one to play with. 3 1/2 stsrs
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20 users found this review helpful

Chocolate Sheet Cake I

Reviewed: Jul. 13, 2010
7.14.10 This is the second best MEDIUM chocolate cake. It's a close second to Old Fashioned Chocolate Cake. This has a thin batter so doesn't round too much.
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17 users found this review helpful

Hot Chocolate Mix II

Reviewed: Nov. 13, 2003
YUCK. If this rates five stars, I'm really, REALLY hesitant about trying the one that rates three!
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17 users found this review helpful

My Mom's Parmesan Chicken

Reviewed: Oct. 13, 2010
10/13/10Got a thumbs up from 11 yr old daughter & an "I'll have that chicken tomorrow, too"! With not adding the wine or butter, & considering some said it was bland, I made changes. Used 2# chicken strips (soaked them in a little buttermilk while mxing coating); 1 1/2t salt, 1/2t pepper, 1/4t garlic, 1/4t paprika, 1/8t thyme, 1/8t basil, 1/4c italian bread crumbs, 1/4c parmesan cheese (powdery cannister type). I barely had enough coating, but if I'd not cut into strips, it would've been fine. I sauteed in half butter, half olive oil. Be sure to add enough to pan (before adding chicken) - 1/4c or more - so chicken will brown & not stick to pan. Served it over leftover egg noodles & a simple marinara sauce. More parmesan (real, not cannister, this time) & parsley on top. A good inapinch recipe - everything's on hand. 1/1/12 Upped this another star since the boy one, 14, liked it, too. I baked 'em this time & they weren't as good. Not a surprise, but I guess if you're in for the mess, it's worth it. 3/2012 'Tried w/o parmesan in the coating. 'Immediately sprinkled some over the chicken after flipping. I thought it tasted very similar, but those kids said it wasn't as good. I said it's less mess. Kids said it wasn't as good. Kids. >:/ :) Love 'em.
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16 users found this review helpful

Donut Muffins

Reviewed: Sep. 12, 2011
I had two before leaving for work & came home to a container of powdered sugar & cinnamon sugar - & two dirty minimuffin tins. :( :) Yeah, good! I guess I had the right size pans because mine made 24 exactly - no muffin tops. :D I baked mine about 20 minutes at 350. They don't get very brown so don't go by looks too much. They were just barely browning at the edges when they were done - just barely. Margarine will give these babies a more donut taste. Not that I have anything against butter, but it would give a more cupcake or muffin taste. Same with adding vanilla. Good, but donuts are pretty plain. Good-good, but not so deep in flavor. I used 1/8t nutmeg. I'm not a big fan of it. It was barely detectable. 'Probably because I knew it was there. I didn't want to taste it, just to have good flavor. I tried the cinnamon sugar listed. Yummy. Also did half white sugar, half powdered. Yummy, too. Gonna try adding a little cocoa to the powdered sugar ones, too. When I get some jam, gonna try jelly filling 'em. After that, may have to lose a few pounds. :D ... 'Tried cocoa, not so good.
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15 users found this review helpful

Blueberry Buttermilk Coffeecake

Reviewed: Jul. 31, 2011
7.31.11 Divine! :)'Was thinking I didn't like blueberry muffins or coffeecakes, etc-since I'd tried so many with only ok(to me)results-UNTIL NOW! Yu-uh-um!I made some minor changes out of necessity & reviews.Used 3/4c sugar&it was sweet enough.Used 3c blueberries.Blueberry bushes.:)'Didn't have buttermilk so I subbed plain nonfat yogurt.I had to add a little milk to it since I was short.It was a cup&a half plain nonfat yogurt&a half cup milk.'Used a 9.5x13.5 & it took an hour,five to ten minutes.Very good!Oh,as for the"blueberry issue."My batter was quite thick.'Thinking the yogurt is responsible.Some berries were on the bottom,but I think it was due to the pouring of the batter in the pan more than their actually sinking.I attempted to flour-coat them,but since they were dry it didn't stick.Sooo, with the batter being so thick,the flour trick may not be so necessary or just work on slightly damp berries. 2.1.12'Tried with brown sugar&2c berries. Surprisingly,at least for the brownsugarlovin'girlthatIam,not as good-& the extra cup from try1 isn't too much.Also,tried 'em as muffins,25-30 min.What pretty muffins!'Only did6& the rest in a pan.Watch 'em closely.Since you can't see the batter due to the topping,it's hard to see overbrowning.Still good though!OH, one more thing!I'm using frozen homegrown(sweet)blueberries.'Don't thaw 'em or you'll have purple batter&smushed berries! 11x14donein45.11x14 topg amt: 3/4c+2Tflour&sugar,1/2cbutter TRINA8/25/06review: crm chz filg.
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14 users found this review helpful

Hugh's Dry Rub

Reviewed: Aug. 10, 2010
Reduced the paprika as suggested. Still paprika & garlic are the dominant flavors. It does make a lot of rub so I made a fourth of it with these measurements: 1T paprika, 1 1/8t cayenne, 1 1/2t black pepper, 2t garlic 1t onion powder, 1T salt, 1/2t sugar, 1/4t thyme. Good, but not all that special. I used mine on boneless chicken breasts. Rubbed the spices on then coated with flour & cooked in a pan. Fast dinner.
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13 users found this review helpful

Tuna Cheese Whirl Casserole

Reviewed: Apr. 6, 2011
Okay, 6 oz tuna is not going to feed six - if they want to taste tuna. I ran out of biscuit mix & subbed pancake mix. It was fine. 'Couldn't tell. I also used shredded cheddar & onion powder. 'Trying to get fish in the kids. They couldn't taste it & they ate two each. Wow. I could barely see or taste it myself. I didn't do any sauce. Sooo, good for the kids since they ate it; but basically a biscuit that I could pass on.
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12 users found this review helpful

Mom's Chicken

Reviewed: Mar. 10, 2011
This is an odd one to review. It's better than it sounds AND it sounds better than it is. :/ Really. Reading it, it sounds interesting. Making it, "what's the big deal?". No, it isn't bad; but it is sweetened barbecue sauce with onions - not too many if you're an major onionlover, but the onons are definately a BIG part of the taste - even with my having three times the sauce amount (including addtinal water). Close your eyes & it smells like onions with barbecue seasons. I made my own sauce (1c) & let the dry onion soup mix sit in a quarter cup water. Only had 3T grape jelly. I think if I make it again, I won't make it again. :? :D I'll just sautee minced onion then add my homemade barbecue sauce ingredients. Don't think the grape jelly did much, but I have heard of it as being key in chili recipes - so yes, I could be wrong. :) More for me, but here's the sauce recipe: 1c tomato sauce; 1/4c brown sugar; 1/4c apple cider vinegar; 1 1/2T worcestershire; 1/2t hot pepper sauce; 1/8t garlic powder; 1/32t cayenne. Thickened with 1 1/2T cornstarch using 1/2c cold water.
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12 users found this review helpful

Country Fried Steak

Reviewed: Aug. 20, 2010
Don't hate me, but I didn't exactly follow the recipe. :) I had leftover "Hugh's Dry Rub" & it's similar to the ingredients listed so I used that adding a little dill (1/4t dill, 2 12T rub). I had more cubed steak than listed so put the spices directly on the meat. Then the flour/saltine combination. Then egg/milk. Then flour/saltine again. I had plenty of the coating. Didn't make extra. Everyone liked it, but it didn't wow me. The coating I'll definately make again - adding spices to it, or to both it & the meat. (Four ounces saltines is a sleeve, btw - provided you have a pound box). Allowing the meat to lose its coolness, helped the breading adhere to the steak & not stick to the pan (I think anyway). I cooked them over (gas) medium for about 5 minutes on each side. Once (& sorry if it grosses you out) the wet, pinkish color starts to come to the top of the steak, it's time to turn over. Using half butter & half olive oil is a yum combination for panfrying. Oh, made white gravy, too. Good idea.
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12 users found this review helpful

Brown Rice and Black Bean Casserole

Reviewed: Dec. 10, 2009
Ever read a recipe, reviews & think "That sounds good!" & as you're putting it together, change your tune competely? Here's one. It's not that it was bad, just not good. Main reason I chose it was to use up some ingredients included in the dish. It used them, but they still didn't get eaten. Too much trouble for such a less than average dish.
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12 users found this review helpful

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