spanishcook Recipe Reviews (Pg. 1) - Allrecipes.com (16016384)

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Broiled Tilapia Parmesan

Reviewed: Jul. 17, 2012
This was so good and super easy. I did as one of the other reviewers mentioned and added about 1/3 c. bread crumbs, 1/2 tsp. paprika and 1/2 tsp. red pepper flakes. I also seasoned both sides of filets with Old Bay and I can tell that made a huge difference. I broiled the topping closer to 5 min. but the fish was still very moist. My 8 yr. old, a picky eater, also liked this and my husband and I loved it. Definitely a keeper and even company worthy.
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Tasty Tender Pork Tenderloin

Reviewed: Jul. 20, 2011
This recipe is wonderful, and does not necessarily need to be used with a pork tenderloin. I've also made this recipe with pork chops and chicken breasts. For the sauce, I use 8 oz. Russian dressing, 1/2 C honey (3/4 is too sweet), 1 envelope soup mix and 2 tbsp balsamic vinger (per a suggestion from another review). I set aside about 1/2 c. of the sauce and used the rest as a marinade, marinating the chicken breasts for 5 hours. (Next time I will marinade them for longer.) I then grilled the chicken, using the sauce I set aside, as a baste. The important thing with this sauce is to not baste too soon, as the honey can cause it the chicken to burn. It's best to begin basting when the chicken is 3/4 cooked. Enjoy!
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1 user found this review helpful

Chicken Marsala

Reviewed: Apr. 10, 2011
With a few minor changes, this recipe is delicious. Not to mention, a thirty minute meal! I followed the instructions as is for cooking the chicken; however I'd strongly suggest seasoning the chicken with additional salt & pepper before coating it in flour. As another reviewer suggested, I added both onions & mushrooms to the browned chicken. I doubled the wine & sherry, and added one chicken bouillon and 6-8 sliced sun-dried tomatoes to the mixture. At the very end, I added a splash of 2% milk to make it creamier. I served this over angel hair pasta. My husband suggested I make more sauce next time, as it really is quite delicious with the pasta. And please, please consider adding sun-dried tomatoes, it sounds strange, but tastes delicious! Note, I used tomatoes that were dried without a liquid; however next time I will be sure to buy the ones that are soaked in olive oil.
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3 users found this review helpful

Sensational Sirloin Kabobs

Reviewed: Apr. 3, 2011
This is a great base recipe, with a few modifications. I doubled the marinade, so that we would have extra to baste. We made this for company, and they asked for the recipe, it was also kid friendly for my 7 year old! My recipe adaptions are as follows: 1/2 cup soy sauce, 1/2 cup brown sugar, 1/2 cup white vinegar, 1 tbsp minced garlic, 1 tsp seasoned salt, 1 tsp black pepper, 1 cup lemonade (Crystal Light prepared), 1/2 cup lime seltzer, 1/4 cup olive oil. I marinated the meat for 8 hrs. We did not cook the peppers ahead of time and we basted for the entire time the meat cooked. The leftovers were fabulous today!
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jan. 9, 2011
OUTSTANDING! We just finished this meal, and I can't wait to eat the leftovers tomorrow!!! I didn't have pork tenderloins, so I used four thick, boneless pork chops instead. I marinated the pork chops in the spice rub for around 20 hours, and my only change here was to use 2 cloves of garlic instead of the powder. I only made half the glaze, since I only prepared half the meat. I didn't have any hot sauce, so I used 1 tsp. of cayenne pepper. Be sure to grill these, as it adds tons of flavor and they come off the grill looking as if you ordered them from a restaurant. This is company worthy!
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Glazed Meatloaf I

Reviewed: Jan. 6, 2011
Better than my mom's!!! Just like others, I used 1 c. bread crumbs instead of the bread. I chose to omit the onions from the meat mixture, and add 1/2 tsp. onion salt, to save my 6 yr. old from picking through it. I also added 1 tbsp Worcestershire sauce and 2 cloves of garlic to the meat. I doubled the sauce recipe, adding more sauce to the meat and used a mixture of half lemon juice and half apple cider vinegar. Then, the BEST part, was choosing to add potatoes and large onions around the meat. I sliced 3 large potatoes, and half an onion and mixed them with olive oil, salt, pepper and a little of the sauce mixture. Rather than waiting until the end to add the sauce, I put it on at the beginning. I cooked everything for around 1 hr. 15 min at 375. It was delicious. Everyone had seconds and my son said they were the best potatoes he had ever eaten. I was sure to pick out the large onions for him, then, everyone was happy! This is my NEW meatloaf recipe!
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25 users found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Jan. 2, 2011
This is delicious. My husband doesn't like overly sweet dishes, but he said this was perfect. I will definitely marinade it over night next time. I reduced the extra marinade into a sauce, boiling it for 15 min to get rid of bacteria. It is imperative that this is grilled, it adds a lot of flavor. This recipe is a keeper.
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1 user found this review helpful

Fat Pete's Fudge

Reviewed: Dec. 19, 2010
I was looking for a recipe similar to what I grew up with, and this was it! My only changes were to use semi-sweet chocolate chips, and use 3 cups instead of two, rather than adding another kind of chocolate candy, and to add 1 cup of peanut butter with the chocolate, rather than swirling it. I make a separate batch of PB fudge, so adding just a cup of PB adds a nice touch to purely chocolate fudge. Rather than refrigerating it, I let it cool at room temperature, and cut it a few hours later. This recipe is a keeper!
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9 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 19, 2010
This fudge is PERFECT! I did exactly as said, except I mixed the marshmallow, peanut butter, and vanilla all in immediately after removing it from the heat, rather than one ingredient at a time. This is the recipe I will now use year after year.
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3 users found this review helpful

Cake Mix Cookies IV

Reviewed: Dec. 13, 2010
This is the recipe found on the box, it's perfect as is! Mine took almost the whole 10 mintues to bake. For christmas, I used a red velvet cake mix, added chocolate chips, and smashed candy canes into cream cheese icing. I then added extra crushed candy canes to the icinged cookies. They were delicious and easy to make!
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10 users found this review helpful

Holly's Chicken Cordon Bleu Casserole

Reviewed: Dec. 13, 2010
This is the first time I've taken the time to review something on here, but this recipe was soo good, I wanted to make sure others tried it. It is the best casserole I've ever eaten!! My only alterations- I didn't use parmesean cheese because I didn't have any, I only used 4 (whole) chicken breasts, 4 cups of cheese (6 seemed like too much since I used less chicken, I used 98% fat free condensed soup, and I didn't add the extra butter at the end. It tasted perfect. I won't change anything for next time, except to maybe add an extra cup of cornflakes for the top. Also, don't leave out the green onions, they add A LOT of flavor! Thank you Holly S.!
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12 users found this review helpful

 
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