OffRoadGal Recipe Reviews (Pg. 1) - Allrecipes.com (1583871)

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Maple Salmon

Reviewed: Jul. 2, 2007
I wasn't sure about the sweet with the salmon. This was awesome, but I did it a little different. I took the advice of marinading the salmon longer and I made extra marinade as well (tripled the recipe and used a third for the marinade). I boiled the extra marinade down (stir it often!) till it was just getting thick (it got thicker as it cooled). After a couple hours of marinading the salmon, I threw the salmon, skin side down, on the grill and basted the top with the reduced marinade. After about 8 minutes, the salmon was just starting to flake, I turned it over till it was just down. While the salmon was finishing, I reheated the basting sauce, drizzled some over the salmon the plates and served the rest on the side. My husband could not get enough of it! Oh - and be sure to use REAL maple syrup!
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Pesto Sauce

Reviewed: Apr. 23, 2007
This is so delicious and simple to make. I spread it on salmon fillets and bake them. delicious!
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15 users found this review helpful

Margie's Sour Cream Pork Chops

Reviewed: Mar. 3, 2007
This was delicious, I added a can of mushrooms to the sauce. I don't know if the mushrooms were the cause but the sauce was not very thick, at least not as thick as I like it. I ended up putting the chops on another dish and put them in the oven to keep them warm while I thickened the sauce with corn starch. Will definetly make this again.
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Chicken Rice Casserole

Reviewed: Jan. 21, 2007
This was a great kick off recipe that is open for interpretation. I didn't have water chestnuts, so did like another reviewer and added sliced almonds, about 1/4 C. I used some crumb topping I had left over from the Campbells SW Chicken and Rice Bake mixed with about a 1/2 C. of grated garlic cheddar. I used at least a 1/2 C. of sauteed onion and a 1/4 C. of sauteed celery, (both in EVOO) cause I like more veggie in there. The taste combination was just great!
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Torsk

Reviewed: Oct. 1, 2006
Wow!! That was surprisingly good! I had used a pre-frozen cod, I think it was a little freezer burned. Next time I will buy fresh and freeze it before boiling. The funny thing was, I read the one review about it tasting like lobster but didn't put much credo in it. I didn't say anything to the hubby about that or about the recipe. The first comment out of my husbands mouth "kinda strange to have a fish that tastes like lobster". But that is strange in a VERY good way! And while the house may not stink like fish the broiling sure smoked up my house, but I will definately make this again. It was well worth it!
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9 users found this review helpful

Oven Fried Chicken II

Reviewed: Jun. 17, 2006
I had checked some of the other reviews before making it. I stuck very close to the recipe. I used seasoned salt in the flour, enough that you could taste it, and did the rest according to the recipe. I don't write a review unless I am duly impressed. It was AMAZING!! I had to cook it much longer, about 20 min. on one side and 30 on the other, but it was juicy and delicious! Will definetly keep this as a main recipe.
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3 users found this review helpful

Baked Apricot Chicken

Reviewed: Mar. 9, 2005
I'm not a big fan of onion soup mix so I had concerns when I read MNERDAHL's review. The other reviews looked promising though so I used the Lipton's Golden Onion Soup, which is geared toward chicken, sifted out the dried onion bits (hate those), and only used 1/2 the mix. I had a Catalina Honey dressing but not quite a cup so I added about a 1/4 C. of apple cider vinegar to the dressing jar to get all I could out of it. Also, I used 4 boneless skinless chicken breasts instead of thighs. It baked uncovered for about 20-30 minutes and was just awesome!! The flavor was just amazing. Will definately make this again, and will try it with the full package of soup mix (sans nasty onion bits).
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Stuffed Cabbage Rolls

Reviewed: Jan. 31, 2004
The first time I prepared this recipe I took a gamble that it was be as good as everyone raved and doubled the recipe to I'd have plenty of leftovers. It was well worth it! Even the hubby, who is not a big cabbage fan, went back for thirds. While I doubled the recipe, I tripled the soup (I like lots of sauce) and added on can of beer as one reviewer recommended (I used Red Dog). If it's good enough for LMG1115's polish grandmother, it's good enough for me! :) And believe you me, it was GOOD!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 29, 2003
It's finger lickin' good! I put it on the rotisserie rather then oven roasting, it was incredibly juicy and delicious!
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Vienna Schnitzel

Reviewed: Nov. 23, 2003
I didn't have any cake mix so I used buttermilk pancake mix instead. Taking the advice to use some lemon I was going to make a lemon sauce but wasn't feeling THAT ambitious. I had leftover gravy from the Garlic Pork Roast recipe as well as a little garlic lemon (or lime) gravy I made from the Grecian Pork Tenderloin recipe (I'm a big fan of this recipe site!) I combined the two and WAHLA, as we say here in the tropics. The chops turned out nice and tender, crispy and puffy and the gravy added just the right touch! excellent recipe!
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Garlic Pork Roast

Reviewed: Nov. 23, 2003
My cooker doesn't have a 'low' setting, it has numbers so I used the same setting I use for slow cooked pot roast. I checked it after about 3 hours and by touch appeared to be done but not falling apart tender as others described it, I was concerned it might become really dry but I threw caution to the wind and let it cook for the full 6 hours. It was juicy, and falling apart tender. Absolutely succulent!
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Ricotta Stuffed Squash

Reviewed: Nov. 23, 2003
Try topping it was salsa before cooking instead of tomato sauce. YUM!!
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5 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Jul. 12, 2003
As I get really tired of using lemon juice, I used the lime juice as the recipe suggested, and I do love my oregano, so I used the full amount there. I made enough for 3.25 lbs, as others have suggested this recipe makes AT LEAST double what you need, I could probably have done with 2/3 less. Also, as the recipe suggests, sort of, add the lime juice slowly, tasting as you go along so it's not too tart. Once I had the tenderloin on the grill, as I turned it, I patted each side with a bit more of the oregano. I strained the marinade and fished the garlic slices out of it, sauteed them in 2 TBL of butter till they were brown and made a white sauce from that adding enough of the marinade till it tasted tangy. This really wasn't necessary though, the meat was extremely savory and moist! YUM, the hubby, who is a very picky eater, ate almost a third of the roast!
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Broiled Grouper with Creamy Crab and Shrimp Sauce

Reviewed: May 26, 2003
I would try this it kind of sounds good but what do I do with the cup and a half of heavy cream? After the ingrediants it's never mentioned again. I kind of assume that it goes in the "Creamy Crab and Shrimp Sauce" but I've been wrong before.
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9 users found this review helpful

Musaka

Reviewed: May 16, 2003
Personally I'd never even heard of Musaka, so didn't know what it was supposed to look like or taste like but the ingrediants sounded intreging. (OK, so I'm easily amused) I didn't realize till I popped the dish into the over that there was no "cook till golden brown" or "cook till potatoes are done" (although, in hindsight, I guess that's a given). I substituted some of the ground beef with mushrooms and onions, maybe that was a mistake. The dish was not very flavorful, although it was interesting. This recipe has promise but it needs further instruction and more flavor, more spices, maybe more tomato sauce or extra diced tomatoes. I'll give it one more shot.
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Swordfish a la Siciliana

Reviewed: May 13, 2003
WOW! That was an awesome taste experience! thankyouthankyouthankyouthankyouthankyou
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Apple Sausage Wagon Wheel

Reviewed: Apr. 27, 2003
The recipe was very tasty but the directions are not enough for a novice cook (of which I am not). What size is a "medium" baking dish? I used a 9" round deep dish baking dish that worked well. And what are smoked turkey sausage links? We don't seem to have them in our part of the world, so I didn't know if they were cooked or not. I par-cooked some Johnsonville maple syrup flavored breakfast sausage links and chopped them up, that was very tasty. But all in all a fun change from the usual.
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Beef with Green Onion

Reviewed: Apr. 20, 2003
simply delicious! I made the recipe for 4 servings, counting on leftovers. I ate my 1/4 share and my husband devoured the rest! and he's the pickiest eater I know. This recipe is a definite keeper.
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Breaded Chicken Fingers

Reviewed: Apr. 20, 2003
While mine did not turn out crunchy as others deemed theirs to be this recipe turned out delicious. Since a few others proclaimed the recipe to be a little bland I added about 1-1/2 Tbls. of off the shelf Cajun Seasoning to the flour, just enough so I could taste it in the flour, if you want it spicier you could add more. The buttermilk/garlic soak really did the trick though, I couldn't believe how tender and juicy they were. What a great flavor! Definitly a keeper!
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