OMAHAKATE Recipe Reviews (Pg. 1) - Allrecipes.com (1586166)

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Scallop-Topped Portabello Mushrooms

Reviewed: Aug. 18, 2010
Yum, yum!! I made this served on a bed of linguine, and it was delicious. Well-worth the trip to the Asian market. The topping tastes just like the topping on one of my favorite sushi rolls. This would make a great party appetizer with mini Portobello mushrooms. I used the inexpensive, frozen "mini" scallops, and 1 lb. (4, 4oz. bags) was just the right amount to cover the mushroom caps. Thanks for the fantastic recipe, Angie!
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Cheese Ravioli with Veggies

Reviewed: Aug. 12, 2009
Surprisingly yummy! Even my meat-eating husband liked it. I used susanna614's recipe for seasoning and also added a little tomato/garlic bread dipping seasoning I had on hand. This was great for using the cheese tortellini (not ravioli, but close enough) I had in the fridge. I didn't have any sauce, but the butter/cheese/seasoning mixture was "light" and perfect! Also got to use that bag of frozen veggies I'd had for awhile. Thanks for the recipe!
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Megan's Granola

Reviewed: May 20, 2008
Love this. I couldn't find Oat Bran (found everything else at Wal-mart, of all places), so I used half flax seed and half rolled oats (in addition to what the recipe calls for) in its place. Halved the recipe, baked as directed, and it turned out great! Everyone at work loves it as well.
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Mini Ham And Cheese Rolls

Reviewed: Nov. 28, 2007
These were yummy. I don't know if the poppy seeds were really worth the mess, but overall these were tasty and the hubby really liked them. I did as other reviewers suggested and just left all of the rolls connected and then cut them apart after baking. Less fuss.
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Creamy Linguini for Two

Reviewed: May 16, 2007
This was delicious! I made the recipe exactly as stated and my husband and I both loved it. I was surprised that white pepper and nutmeg were so flavorful together. Next time I'll probably try adding some asparagus like a previous review suggested-- you could also add shrimp, chicken, or mushrooms... I think any of those things would be tasty in this pasta. Just be careful you don't use too much linguini or the pasta will be slightly on the dry side. We will definitely be making this again!
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2 users found this review helpful

Reese's® Peanut Butter and Milk Chocolate Chip Brownie Bars

Reviewed: Oct. 21, 2006
These were a bit of work, but very well worth it. I used 2 extra tablespoons of butter in the chocolate layer as suggested by other reviews, and I also cut the baking times to 15 minutes each and they were done perfectly in my oven. These tasted even better the next day-- I will definitely make again!
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Grilled Salmon I

Reviewed: Sep. 12, 2006
I served this on a bed of rice with the 'Baked Asparagus with Balsamic Butter Sauce' from this site as a side, which turned out to be a mistake. The asparagus stole the show! This salmon was good, but I think I like plain salmon a little better. I baked this in foil so it turned out nice and moist and flaky, but I wasn't crazy about the flavor. Not bad, but not that great.
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Marinated Grilled Shrimp

Reviewed: Sep. 12, 2006
I thought this smelled better than it tasted. It was good, just not as good as I thought it would be. I might make it again, but next time I would add some other veggies to the skewers.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Sep. 4, 2006
I haven't rated anything in a long time, but this totally deserves it. I don't even normally care for asparagus, but I needed a green side to go with my salmon and rice, and the asparagus was looking especially good at the store. I thought this recipe looked weird enough to try, and I'm so glad I did! Now not only will I eat asparagus more often, but this is the ONLY way I will make it. I followed the recipe exactly, and it was absolutely delicious. Very simple, and definitely great for company!
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Banana Cream Pie III

Reviewed: Apr. 4, 2005
Although I prefer a little more work to go into my desserts, I'm giving this five stars because it's very good for being so easy. Like the last reviewer suggested, I let my milk/pudding mixture sit in the fridge while I cut up the bananas. The full amount of pudding fit perfectly into the pie crust. For the reviewer who was confused about the pudding, were you using instant pudding? Try Jello isntant pudding mix-- it comes in 3.9oz boxes. This pie was easy and delicious-- perfect for a warm spring day.
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Shrimp Scampi Cheesecake Appetizer

Reviewed: Aug. 30, 2004
Oh. My. Goodness. Since I was taking these to a party, I did as other reviewers suggested and used mini phyllo cups to make 60 appetizers. (This is rather expensive to make because of the cheese and shrimp, so I skimped on the number of cups.) The phyllo dough I bought was already cooked, so I simply heated them with the filling in the oven for about 10 minutes. I still had plenty of filling left over for a cracker spread, but I should have bought more cups- it was hard enough keeping ourselves from eating them before we got there! If you've been looking for a rave-worthy recipe that's always the first to go at a gathering, this is it. Mine were gone in 20 minutes! Thanks for such a great recipe.
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Salsa Biscuit Chicken

Reviewed: Apr. 5, 2004
These were so easy and so good! The hardest part was putting them together. I used buttermilk biscuits, assembled them the same way as METRAA, and they turned out great. They would be excellent to make for a super bowl party, or as an alternative to pizza for a movie dinner. They're fun!
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Richard's Chicken Breasts

Reviewed: Apr. 5, 2004
This is probably the most "professional" looking chicken dish I've ever made. As other reviewers stated, I think 8 chicken breast halves would be way too much, so I only used 3, since I was only making dinner for two people. I ended up using about 1/2-3/4 cup of the marsala wine, because it did burn away fairly quickly. GUNSHY99: did you cover the pan while the breasts were cooking? I didn't have much liquid for basting either, so I ended up pouring more wine over the breasts. The cover is what kept them from drying out, and they ended up moist and plump. The rosemary taste was slightly strong, but other than that, I thought they were delicious. Your kids might not have liked the grown-up flavors (i.e. mushrooms, wine and rosemary), but for adults, this recipe is a keeper.
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The Best Chicken Salad Ever

Reviewed: Apr. 5, 2004
Okay, let me first say that I was skeptical about this recipe-- especially about the puree part, since I'm used to chunky chicken salad. I also thought there wouldn't be enough dressing for the amount of chicken, but I was very wrong on both counts. I boiled the breasts for about 20 minutes to cook, and combined Miracle Whip with T. Marzetti's original slaw dressing. I added the onions and celery, then shredded the cooked breasts and added those. I didn't feel like it needed salt or pepper, so I threw everything into the food processor, chopped it up, and ended up with a baby food-type mush with a slight crunch. I put together 5 sandwiches, threw them in a cooler for a road-trip my boyfriend and I were taking, and all five were gone within an hour. They were so easy and so delicious, and I will never buy chicken salad again. I didn't even need to tweak anything! Throw away your skepticisms and try this recipe-- it's perfect as is.
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Famous Butter Chicken

Reviewed: Mar. 26, 2004
I used the garlic butter flavored Ritz crackers for this recipe, and garlic powder instead of garlic salt, since that's all I had. I forgot to season the chicken, as other reviewers suggested, so the end result was good, but not extremely flavorful. However, served with honey mustard on the side for dipping, along with a nice side of corn and warm rolls with the honey butter from this site, it makes a very easy and tasty meal. My boyfriend and I thought it was great.
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Aussie Lime Pie

Reviewed: Feb. 6, 2004
Soo good! Great crust with a tart filling-- reminds me of key lime pie, but better. Fantastic with cool whip, and would be impressive served at a party with dollups of whipped cream around the edges.
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Tiny Tarts

Reviewed: Feb. 6, 2004
These were delicious, but slightly time-consuming just to make two batches. Once cool, they popped right out of the muffin tin and stayed together nicely. They tasted great, although the crust was slightly overpowering, but I did notice that the filling had puffed up and left an air pocket inside. Nevertheless, they were a great treat for the holidays.
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Double Layer Chocolate Peanut Butter Pie

Reviewed: Feb. 6, 2004
Oh my gosh, this was easy and delicious. Watch out, though-- it's one of those tricky desserts that tastes like it might not be too bad for you since it's so light and fluffy, which makes it easy to gobble up in no time. Don't make it for yourself and just one other person, or you'll find you've eaten half a pie in two days! I won't be making this again soon, simply because I like it too much!
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Warm Crab Parmesan Dip

Reviewed: Feb. 6, 2004
I was going to give this 3 stars, but since my boyfriend liked it better, I'll give it four. Plus, I wasn't exactly fair, since I did as other reviewers suggested and used 2 cans of crab meat and less mayo. For some reason it just tasted way too rich for me. (Maybe too much of a good thing? ie. cream cheese, mayonnaise, AND sour cream) Maybe I didn't like it because every bite came with the guilt of how unhealthy it is. Anyway, it's not exactly what I was looking for in a crab dip recipe.
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Nordy Bars

Reviewed: Feb. 5, 2004
I didn't really like these that much the first day I made them (without the nuts), but for some reason, they tasted SO much better the next day. My boyfriend ate nearly half the pan! I'd suggest that if you plan on taking these to a party, make them a day ahead of time (assuming you can keep away from them). The only reason I won't make these very often is because they're almost a little TOO good, and not at all good for you!
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