STACY D. Recipe Reviews (Pg. 1) - Allrecipes.com (161438)

Grilled Marinated Shrimp

Reviewed: Mar. 12, 2011

Very good. Easy to put together, quick to marinade and fast to cook. I cut the recipe in half for the sauce and used 10 oz of 30ct shrimp. I also cut the hot sauce by a third since we wanted our 15mo to try it (she liked it). I boiled the remaining marinade and added it to orzo, which we added the shrimp. Served with grilled asparagus, a simple side salad and white wine - yum!

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6 users found this review helpful

Grandma's Sloppy Joes

Reviewed: Jan. 23, 2011

We all thought this had way too much of a ketchup flavor. All these ingredients are in a typical meatloaf topping (minus cloves) and was definitely missing something - maybe bbq sauce, molasses or some spice?? I did like the clove (used 1/4tsp) but no one else did. We'll make another recipe.

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9 users found this review helpful

Herbed Salmon

Reviewed: Nov. 6, 2010

It was a nice change but I prefer salmon with citrus. Add lemon juice and fresh garlic - much better. It was dry but maybe that was the fact our sockeye was flash frozen and not fresh?

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13 users found this review helpful

Sweet and Sour Pork III

Reviewed: Jan. 5, 2010

Very good. I followed other reviewers' suggestions of reducing the sugar from 3/4 to 1/2 cup and leaving out the 1/4 cup water. The fried, cornstarch-coated pork is really key to this. Thanks for sharing a family recipe, Pam.

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1 user found this review helpful

Cabbage Rolls II

Reviewed: Jan. 4, 2010

As far as cabbage rolls go, this was good. Honestly, I'd rather make meatloaf for work involved. Also, neither my husband or I grew up with cabbage rolls so there is no nostalgia factor there either. I doubled the tomato sauce, as suggested by other reviewers. We thought the sauce and rolls were bland and the cabbage flavor was lost-that's probably due to my slow cooker. I think it runs too hot and overcooks items. If you love cabbage rolls, this recipe is probably for you. Also, how can so many 5 star reviews be wrong? :)

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2 users found this review helpful

Nachos Grande

Reviewed: Jul. 7, 2009

This tasted plain. Even with the jalapenos it wasn't the right amount or flavor of spices, and we definitely didn't enjoy the cheese soup flavor. We added tomatoes, sour cream and chives. Maybe with real cheese or, gasp, Velvetta and some seasonings, it would be better.

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9 users found this review helpful

Cucumber and Avocado Sushi

Reviewed: Jun. 10, 2009

I had a desperate craving for maki, & this recipe is what I made. Regardless of your comfort level trying homemade maki, this recipe hits the spot - fast, easy, versatile and delicious. I made mine with rinsed Spanish med grain rice, carrot, steamed asparagus and fake crab. This is maki for beginners so it's a simplified version. Once you are comfortable with this one, learn the traditional way to make sushi rice for an even better maki roll. Thanks for the recipe!

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4 users found this review helpful

Mixed Citrus Vinaigrette

Reviewed: Apr. 25, 2009

I used this on a mixed green salad with arugula, sorrel, mint, chives & lemon balm. I also added the walnuts (toasted) to the salad after plating. Very bright flavor; excellent with the slightly bitter greens.

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11 users found this review helpful

Irish-Style Lamb Stew

Reviewed: Apr. 2, 2009

I typically make another lamb stew recipe that has red wine, zucchini, tomatoes, fennel, horseradish and chiles. This recipe looks very basic next to it so I was a little skeptical that this would be as satisfying. It was great (the parsley was key for us). This stew has a short ingredient list, was a snap to prep and has a simple flavor that hits the spot. It's a great one to make ahead as the flavor is better the next day. Now I have two great lamb stew recipes!

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19 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Mar. 29, 2009

We're on the quest to find the best hashbrown recipe. I thought this one had great technique - the rinse and drying are critical. It was a tad too flour-y, but that's my fault...probably due to using smaller potatoes than recipe called for. Next time, I'll reduce the flour and egg. As always, I finished the 'browns in a 400F oven to ensure it was thoroughly cooked. Overall, good recipe.

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1 user found this review helpful

Cranberry Orange Wheat Scones

Reviewed: Dec. 20, 2008

I'll definitely make these again. I used fresh cranberries so that made it a little bit tart so next time, I'll add a bit of white sugar with the fresh berries. I used a food processor to mix the shortening to the dry ingredients & then used the processor to rough chop my cranberries. As soon as I pulled them off the baking sheet I had to snag one, add butter and savor with a cup of tea. Wonderful on a cold winter morning.

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3 users found this review helpful

Green Curry Thai for Kings

Reviewed: Dec. 20, 2008

Very good recipe. Small changes I made - instead of chicken breast 4 skinless chicken thighs & 1 small bok choy, 1 green chili pepper and 2 Tbsp green chile paste. I've added to my recipe box since we'll be making this one again.

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0 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Dec. 19, 2008

I had to make this as my husband is a Purdue grad. We both really enjoyed it. As with most chilis, this tastes better the next day but it's hard to wait that long since it smells so good as it cooks. To add something different, I sometimes add small chunks of beef stew meat that I've pre-cooked in the oven (it's a great way to tenderize cheaper meat cuts). Other than that, I don't change a thing.

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1 user found this review helpful

Ranch Dressing II

Reviewed: Jun. 26, 2005

Wow, what a delicious dressing! Since I love buttermilk, I substituted part of the mayonnaise and sour cream. I will never buy ranch dressing again!

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2 users found this review helpful

Chicken Milano

Reviewed: Nov. 17, 2003

A lot of flavor....yum. I halved the recipe since there are 2 of us, but we'll make the full batch next time for leftovers. We had spinach fettuccini, which I think complimented the dish well.

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1 user found this review helpful

Stephan's Broiled Salmon Pesto

Reviewed: Jul. 13, 2002

A different way to eat salmon. Definitely add the garlic roasted red potatoes, adding a little lemon right before serving. Yum.

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10 users found this review helpful

My Own Famous Stuffed Grape Leaves

Reviewed: Jul. 13, 2002

I've made these twice - once with ground veal and once without the veal & olive oil. I like it without the veal and the olive oil. I use jarred grape leaves from a speciality store so I don't have to cook them as long (but they aren't shiny green either). I agree w/ Rick, for a main dish, I like my leaves bigger than the recipe directs. To help keep them closed during the simmering, sqeeze the stuffed leaves w/ your hand before placing in the pot. I crave these, they are so good! Thanks Patti!

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23 users found this review helpful