ETZNAB Recipe Reviews (Pg. 1) - Allrecipes.com (1615965)

Barbecued Beef Liver

Reviewed: Nov. 7, 2010

I used tomato sauce instead of ketchup and water. Everything else stayed the same. This was quite good and I would make again. Next time, I might add some onions and bell peppers.

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2 users found this review helpful

This was a good but not great recipe. I let it marinate for 2 days as other reviewers suggested, but otherwise followed the recipe exactly. I think extra seasonings (garlic, peppers, etc) would make it much better. I also think he capers should be mined first.

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14 users found this review helpful

Dave's Mocha Chicken

Reviewed: Oct. 21, 2010

It has a unique taste and no one was able to guess that it was coffee based. I would make it again, but it's not a new favorite. I switched the amount of soy sauce and coffee like other reviewers recommended. I removed the chicken skin and placed in a slow cooker for 6 hours on low. The sauce did not thicken in the slow cooker, so I transferred it to a pan and boiled for 30 minutes; minimal thickening achieved. The sauce was tasty, and I think I will use it in the future to baste some grilled or broiled chicken.

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1 user found this review helpful

Soba with Toasted Sesame Seed Sauce

Reviewed: Oct. 11, 2010

Simple and tasty. I would make again. Instead of balsamic, I used 1 tbsp of white wine and 1 tbsp of rice vinegar. I also added a little grated ginger and chili paste. I toasted the sesame in a dry skillet.

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2 users found this review helpful

South African Yellow Rice

Reviewed: Oct. 10, 2010

This was very good. My only complaint is that I don't think the turmeric dissolved well and some bites were a bit chalky. This might of been my fault, since I like my rice dry and only used 1.75 cups of water. It might of dissolved better in more water as the original recipe called for. Next time I will stir the spices in the water vigorously before adding the rice. My other changes was that I used only one tablespoon of sugar. Combined with the raisins, it gave the dish a hint of sweetness without being overally sugary.

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3 users found this review helpful

Egg Foo Yung II

Reviewed: Jul. 3, 2010

This is very tasty and I would make again. I mostly followed the recipe, but only used pork for the meat. I used the smallest skillet I had, and I had no problem with spreading. The only reason I didn't rate it higher is due to the texture; it's like an American style omelet and not even close to the restaurant style

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0 users found this review helpful

All Day Macaroni and Cheese

Reviewed: Feb. 23, 2010

This was awesome ... after a few tweaks. Based on other reviews, I reduced the egg to 1 and the total cups of cheese to 3. I did NOT precook the macaroni. I uses a large oval slow cooker on high for 2 hours. It doesn't seem fair to rate the recipe since what I made is different than what was listed; I guess my rating is more for the reviewers than the original poster. This is a keeper. The resulting texture was very similar to the mac & cheese recipe from "Good Eats" but so much simpler!

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5 users found this review helpful

Shepherd's Pie VI

Reviewed: Nov. 15, 2009

This was very good but a it dry. I skipped the ketchup and beef broth. Instead I used half a can of condensed mushroom soup. The taste was awesome but there wasn't enough sauce/gravy in the middle. The mashed potato topping was also very dry, even with the cheese. Next time I will add some milk to the potatos

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0 users found this review helpful

Easy Slow Cooker Pork Chops

Reviewed: Nov. 14, 2009

I cooked on high for 3 hours and added the potatoes at the start. The potatoes were very soft and on the verge of disintegration. Very tasty. I also make a similar recipe using whole berry cranberry sauce instead of the canned apple

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4 users found this review helpful

Easy Biscuit Mixture

Reviewed: Nov. 16, 2008

This is a biscuit *MIX*recipe and not an actual biscuit recipe. As long as you understand that, it makes a good replacement for Bisquick and other similar mixes. Butter instead of shortening makes it taste slightly better, but if you make that substitute, you should refrigerate the mix or use within a few days.

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2 users found this review helpful

Buttermilk Pie I

Reviewed: Nov. 16, 2008

I used an extra egg as some other reviews suggested and it set wonderfully. The pie had a wonderful texture. But I did not like the way it tasted.

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1 user found this review helpful

Key Lime Pie with Real Butter

Reviewed: Aug. 10, 2006

I'll give it a 5 for simplicity but the taste is just ordinary. It doesn't have enough lime flavor. The crust is the best part and certainly beats all the prepared grahm crusts I have bought in the past. If you live near a Spanish grocery store, Mexican and Spanish limes are the same thing as Key limes - only cheaper.

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0 users found this review helpful

Thai Pineapple Chicken Curry

Reviewed: Mar. 18, 2006

On the curry paste, if you bought it at a specialty grocer you probably have ready to use or prepared curry paste, in which case a 1/4 cup will result in very mild and subtle flavor. But if you bought it at the supermarket, you probably have "concentrated" curry paste, in which case, 1/4 cup is way TOO MUCH. Check your label. I thought the sauce was too thin and next time I will try some corn starch.

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52 users found this review helpful

Corn Yeast Rolls

Reviewed: Nov. 26, 2005

After reading the comments I started with 3/4 cup of milk and only 2.5 cups of flour. But I still had to add additional liquid. I got 12 rolls which I baked in a muffin tin for 15 minutes. If I was rating the recipe as written, it really deserves a 1. With a few minor alterations its is quite good.

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2 users found this review helpful

Cranberry Nut Bread I

Reviewed: Nov. 25, 2005

Very tasty - I would make again. I didn't have any orange juice, so I used the liquid drained from a can of mandarin oranges plus 1 teaspoon of orange flavor. I also reduced the sugar to 1/2 cup since canned fruit has extra sugar added to it. I used one tablespoon of melted butter instead of the 2 tablespoons of oil. I baked it in a silicone loaf pan and it took 65 minutes.

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5 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Oct. 8, 2005

I covered with foil and did not baste. After 1.5 hours I took foil off. Flipped and cooked for 30 more minutes. Excellent. I think all the basting in the original recipe lowers the oven temperature everytime the door was open and therfore extended the cooking time. They were definetly cooked in 2 hours, and probably were even done before then. Will make again.

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7 users found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Apr. 25, 2004

A good cookie recipe, though not the best I ever had. I will make it again. The dough spread a bit more than I liked. When making the second batch, I refrigerated the dough for an hour before baking. This greatly improved the texture and reduced the amount of spreading.

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1 user found this review helpful