Wilemon Recipe Reviews (Pg. 6) - Allrecipes.com (1632958)

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Maria's Stuffed Chicken Breasts

Reviewed: Aug. 29, 2009
This was pretty good but just needed something more for our taste. I am going to try again adding more garlic, add a little 3-cheese mix from my deli to the ricotta mixture and start off seasoning my chicken as if I were going to simply grill it. I am thinking it will be key to begin with well-seasoned chicken.
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Eggplant Rollatini

Reviewed: Aug. 29, 2009
We really enjoyed this and the only change I will make when I make this again is to add a bit of 3-cheese blend from my deli to the ricotta to give it a little more flavor.
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1 user found this review helpful

Lemon Garlic Tilapia

Reviewed: Aug. 29, 2009
This was just OK for us; think to better suit our taste it could have used less lemon, more butter and for sure salt. Baking time is too long, my filets were about 1/2 inch at the thickest part and they were done in less than 20 minutes. I would suggest to check at about 15 minutes.
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3 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Aug. 29, 2009
These were quite bland for our taste; think slicing the tomatoes 1/4 inch instead of 1/2 inch would help but I will try again substituting garlic salt for the kosher salt and add a tablespoon of Cajun seasoning.
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2 users found this review helpful

French Onion Soup I

Reviewed: Aug. 29, 2009
This recipe as written was so bland and after I added beef bouillon to compensate for the plain water along with garlic coupled with cooking the onions for about 40 minutes to caramelize it became a totally different recipe. I am sorry this did not work for us as is.
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Garlic Chicken Fried Chicken

Reviewed: Aug. 29, 2009
This was just not spicy enough for us; will make again leaving out the salt and adding a tablespoon of Cajun seasoning, yes, a tablespoon. I really think the breading would be crispier if double dipped in the flour mixture; dip in flour mixture then in egg mixture, back into flour mixture. TIP: be sure your oil temp is at least 350 degrees and do not over crowd your pan as this will bring your temp down and breading may fall off and will retain more of the grease. I usually heat my oil to 360 degrees to allow for a bit of dropping in temp. When chicken is done drain on a cooling rack with paper towel beneath to catch dripping grease, allowing air all around your meat it will be crispier and not soggy on the bottom as often happens.
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6 users found this review helpful

Taco Soup I

Reviewed: Aug. 22, 2009
This is good for a quick weeknight meal or a lazy Saturday night but nothing very unique. Will make every now and then adding some minced garlic, more taco seasoning and use black beans.
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2 users found this review helpful

Hot Onion Dip

Reviewed: Aug. 22, 2009
We loved this and certainly will make again. I followed the recipe as I most always do the first time I make the recipe but do think I will try sauteing the onions with a little minced garlic next time. Thank you for sharing!
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2 users found this review helpful

Prosciutto-Wrapped Scallops

Reviewed: Aug. 22, 2009
This was not our favorite and am thinking due mostly to the black olives; will try again leaving out the olives and add some fresh garlic.
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7 users found this review helpful

Tia and David's Deep Fried Tortellini

Reviewed: Aug. 22, 2009
I first fried 2 tortellini for my husband and I to taste and we thought they were a bit bland so I added some garlic powder and a little cayenne. This gave them more flavor and am thinking next time I will use Panko in place of the cornflake crumbs. Also, as soon as I take them out of the fryer I will sprinkle with a 3 cheese blend from my deli as we can never have too much cheese.
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6 users found this review helpful

Basil Shrimp

Reviewed: Aug. 20, 2009
I cut the mustard to 1 tablespoon because of some reviews and I am not a huge mustard fan. We enjoyed this but am glad I cut the mustard down. While I was eating these I was wondering what honey mustard would do to this recipe---might try next time because I often use honey mustard in my salmon marinade.
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2 users found this review helpful

Anne's Fabulous Grilled Salmon

Reviewed: Aug. 19, 2009
We liked this very much but do think it needs to marinate 45 minutes to an hour for more flavor. We really like our salmon sweet so I am going to try adding a bit of brown sugar as well as a bit of molasses when I make this again, also think a pinch of salt would bring out the flavors more.
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6 users found this review helpful

Deviled Eggs

Reviewed: Aug. 19, 2009
I didn't use 1/2 teaspoon of salt because of the reviews I had read, I just used probably 1/4 teaspoon, also, too much sugar for us. Will stick with my old way of sweet relish, mayo, sprinkle of garlic salt and pinch of cayenne.
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2 users found this review helpful

Tilapia Scampi

Reviewed: Aug. 19, 2009
I knew 40 minutes was way too long to cook most any fish so I checked mine at 15 minutes and they were perfectly done. There is no need to flip the fish; it will cook through just fine. I am going to make this again and will mince the garlic and also sprinkle with Cajun seasoning before cooking; as written this recipe is a bit bland as well as cooking time is off. Anyone not familiar with cooking fish would end up with very dry fish.
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1 user found this review helpful

Chicken Spaghetti II

Reviewed: Aug. 15, 2009
I tried this as a short cut, week night meal in place of my 3 hour prep 'Chicken Spaghetti' and it just did not flow with us. It taste like Rotel Dip mixed with Cream of Chicken soup, add chicken and serve over spaghetti pasta---
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Creamy Shrimp Stuffed Cherry Tomatoes

Reviewed: Aug. 15, 2009
We really like this recipe. After tasting the shrimp mixture I added 1 teaspoon more horseradish and a little garlic powder, next time am going to add some chopped green onion. I cut my prep time in half by allowing hubby in the kitchen! I am so fortunate he is always willing to help with anything he gets to eat!
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4 users found this review helpful

Manicotti Alla Romana

Reviewed: Aug. 15, 2009
Well, believe it or not we thought this was a bit bland. I will make again using less Ricotta replacing with a three-cheese mix from my deli, (Parmesan, Asiago, Romano); will add Romano to taste to the white sauce---I know, I know, more fat content but if I am going to spend this much time on a meal it must be out of this world and do believe the additional cheese will help. I cut a corner off of a Ziploc bag and inserted a pastry piper through the hole to pipe the cheese/spinach/meat mixture into the shells but next time think I will make this like lasagna ‘roll-ups’ instead of the more time consuming shell stuffing as I had to make sure any meat pieces were not too large for my largest piping tip. This is a beautiful presentation but I do believe the roll-ups will present just as beautiful.
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Best Ever Pasta Salad

Reviewed: Aug. 10, 2009
Way too much dill and mayo for our taste. If you really LOVE dill you may really like this pasta salad but I think if you try this recipe cut the mayo in half to start with because you obviously cannot take any back out. I do think adding some garlic salt might make this recipe better.
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Lazy Lasagna I

Reviewed: Aug. 9, 2009
We did not care for the breakfast sausage or the cottage cheese in this recipe; was quick and easy but also taste like a quick and easy recipe; will stick to my time consuming recipe.
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8 users found this review helpful

Squash Casserole II

Reviewed: Aug. 8, 2009
I am sorry but we did not like this much at all. I knew 15 minutes was too long to cook the squash unless you like mushy squash, which we do not, so steamed the squash for 7 – 8 minutes. Did not like the sugar addition nor the crushed cracker, will continue to top my squash casseroles with chicken flavored stuffing mixed with a little melted butter.
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4 users found this review helpful

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