Drew Recipe Reviews (Pg. 1) - Allrecipes.com (1586814)

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Easy Bake Fish

Reviewed: Mar. 10, 2006
I really don't think this recipe deserves any stars as it ruined our perfectly good salmon. Yuck. The dog enjoyed our dinners though.
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2 users found this review helpful

Pasta Shells Florentine

Reviewed: Feb. 28, 2006
I add extra spices, including some fennel seeds, but otherwise I follow the recipe to a "T" and love this healthy recipe so much I make it a few times a month. Thanks a million for making stuffed shells guilt free!
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1 user found this review helpful

Zesty Chicken Meatloaf

Reviewed: Feb. 1, 2006
Do try this! I used ground turkey, but I'm sure it's just as good with the ground chicken. Also, I used fajita seasoning because that is what I had on hand. My hubby declared it was just like his mom's real meatloaf, and was shocked to hear there was Ranch and fajita seasoning in it. He practically didn't believe me because it just didn't have a ranch/mexi taste. This is easy to prepare and so tasty. Thanks!
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10 users found this review helpful

Homemade Tomato Sauce I

Reviewed: Feb. 1, 2006
This recipe is perfect for those who want their sauce completely from scratch (tomatos and all). I followed others advice and allowed it to cook the last two hours uncovered. My sauce was perfectly thick. I highly reccommend you add fennel to the recipe, as it adds a whole new, tastey dimension to the sauce. Also, I added additional seasonings at the first two hour mark. This sauce is great alone or makes a great sauce for chix/eggplant parm and other Italian dishes requiring red sauce. Oh, one other thing: I pureed the whole sauce together before cooking because I don't like chunky.
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4 users found this review helpful

Chipotle Roasted Chicken with Potatoes

Reviewed: Jan. 24, 2006
I found whole, dried chipotle chiles which I ground myself; it is essential chipotles are used in this recipe. This makes a delicious, moist chicken that is so super easy. It's the perfect amount of spice balanced with a little sweet.
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2 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Nov. 29, 2005
Oooh, this is too easy and too good! I had the butcher cut the chops for me. I seasoned them with salt and pepper and let them pan fry for a little bit with some fine chopped garlic and onions before finishing it off in the oven. Just made the recipe with chicken last night and it was almost as good as the pork. You can definately serve this for company and noone has to know how easy it is to make.
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4 users found this review helpful

Really Basic Peanut Butter Cookies

Reviewed: Sep. 15, 2005
I'm sorry, but I didn't like these cookies one bit. I even threw them away, which is something I never, ever do with sweets. I really wanted to like these, since they are so easy, but they are just bland and non-dimensional in taste. I guess that's what the rest of the ingredients are for... I won't be making this ever again, obviously.
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2 users found this review helpful

A Good Easy Garlic Chicken

Reviewed: Sep. 14, 2005
I used a lot less butter (and mixed it with a little oil) and used freh onion and garlic. After blackening the garlic and onion on the chicken, I transferred the pan to finish off at 375 for about 20 minutes. I served it with steamed rice and fresh veggies. I can't believe how my man raved over this simple dish. I have never seen him more excited about a dish.
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1 user found this review helpful

Meatless Stuffed Peppers

Reviewed: Sep. 14, 2005
I too felt this recipe was on the bland side. Thankfully, I added a lot more crushed tomatos than the recipe called for; I couldn't help myself -I had to mix some in with the stuffing. Thank goodness I did -it was the only thing that made the peppers edible. Next time I will go with a traditional tomato/onion/rice type stuffed pepper mix.
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7 users found this review helpful

Chicken O'Neill

Reviewed: Sep. 14, 2005
I did this recipe a little differently. I tossed the chicken cubes in cajon seasoning, then blackened them in a hot (like heating up for about 10 minutes) pan. They cooked quickly because of being cubes so I took them out and put in the veggies to saute a little (10 minutes) before adding the white wine and chicken back in. I left it on med. high to high so it would cook down, then after about 15 minutes added in a little cornstarch I had mixed with water so it would be more saucy. I put the tomatos (only two romas) and parsley in last minute and cooked for another 3 minutes with the lid on. The dish was spicy, full of flavor, and a complete meal when served over rice. It's easy too -gotta love that.
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12 users found this review helpful

Bob's Mexican Stuffed Chicken

Reviewed: Aug. 30, 2005
This is one fantastic recipe! I substituted saltless white corn tortilla chips for the corn flakes, but I'm sure corn flakes would have been just as good (and probably easier to crush). Also, I added a tablespoon of cayenne pepper to the mix for some extra heat. The rest was done exactly according to recipe, and truly doesn't need any other changes. This meal is healthy -and dammmmnnnn tasty.
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4 users found this review helpful

Chicken and Mushroom Saute

Reviewed: Aug. 18, 2005
This is a great dish and easy to prepare. I used a small containor of fresh mushrooms I sauteed with about six garlic cloves (instead of the can & dry), then removed the mushroom/garlic and put the chicken in the pan to fry up. I didn't pound the chicken and so it took about 8-10 minutes each side; next time I think I will wet the chicken first so a little more flower mixture (I used Old Bay, Kosher salt, fresh pepper, and a little Cayenne in the flour for flavor) sticks to the chicken. I also used 1/2 cup of stock and 1/2 cup white wine instead of the water & bouillon. Ok, so I made a lot of changes, but my fiancee absolutely loved it and thought it was so flavorful. I served it with Basmati rice and asparagus steamed with a couple teaspoons of white wine and a bit of butter. Dinner took about 45 minutes to make this way (but I cleaned as I went so that includes cleaning of the kitchen too).
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2 users found this review helpful

Jay's Jerk Chicken

Reviewed: Aug. 16, 2005
We visit Jamaica once a year, but that isn't enough to get our fill of the awesome jerk chicken we eat in Negril. I found this recipe and decided to try it based on the reviews. I used Habenero pepper instead of the jalapeno, dried Thyme instead of fresh (1/2 recipe calls for since it was dry), added about six cloves of garlic, and one kiwi. It is very much like the chicken at DeBuss in Negril, but not as spicy. We then used the leftover mix (you'll have tons leftover you can freeze for later) on some Halibut that remained frozen, then defrosted for three days in the fridge. The flavor was very different on the Halibut; not nearly as spicy and more of an Oriental flavor (probably the soy sauce really sinking in the fish), but yummy still -just in a different way. This is a very easy rub to prepare, and it worked great under the broiler and on the grill.
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191 users found this review helpful

Lisa's Easy Chicken

Reviewed: Aug. 9, 2005
We would have given it four stars for flavor, but considering this dish is extremely healthy, being low in fat and calories, we decided it deserves all five stars. We didn't have chives on hand and added in some yellow peppers. No measurements were used on the veggies, just the rub, and everything was fantastic. Very moist chicken, delicious broth, and an absolute must with some crusty bread. Oh, and it's really easy to make too.
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0 users found this review helpful

Chateaubriand

Reviewed: Dec. 30, 2004
As a vegetarian I do not cook meat, however I wanted to prepare my fiancee a special meal of surf and turf. I found this recipe and tried it based on the 5-star rating. Plus, it was easy too! My fiancee can be extremely picky about how his meat is cooked so I was nervous. I cooked the filet exactly as instructed (5 minutes on each side gave a med-med/rare) and can say this is fool proof! My fiancee absolutely loved the recipe, and ate every morsel with delight. Highly reccommend!
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14 users found this review helpful

Spring Strawberry Spinach Salad

Reviewed: Nov. 24, 2004
This salad is fantastic. I took the advice of others and reduced the amount of dressing to about 1/3 and there was still leftover dressing. I added two strawberry's to the dressing as advised and it was so delicious. I also added toasted sliced almonds, feta cheese, and red onion to the salad. This salad is so fantastic I will be serving it once a week from now on.
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5 users found this review helpful

 
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