NINA&ED Recipe Reviews (Pg. 1) - Allrecipes.com (1651523)

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Grilled Onions

Reviewed: Jun. 22, 2014
This is really stupendous. My husband will eat anything onion. But while I like onions as a flavoring, I don't normally eat An Onion. I don't even put a slice of onion on my hamburgers. But this? I made two vidalia onions for the two of us, figuring I could share mine with my husband. NOPE. I ate it all. I used vidalia onions, "Better Than Boullion" Beef Base and much less butter because we're on diets. And it was still divine. BRAVO.
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Grilled Feta Tomatoes

Reviewed: Jun. 22, 2014
This was pretty good, and I would make it again, but I don't think it's fantastic - just "very nice." I did have trouble with one of the tomatoes collapsing before the cheese was really hot and melted, but that's the fault of the tomato, not the recipe.
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Thai Steamed Mussels

Reviewed: Apr. 16, 2013
I just adore this dish. The time estimates are long. If you know where your ingredients are (sometimes it takes me 10 minutes to find the coconut milk) it takes about 15 minutes total to make this delicious dish. I use about twice the amount of red curry paste, but I'm allergic to garlic and have to leave that out, so maybe that's why I need more zing. I also like to squeeze a little extra lime juice over it at the end. I serve it with nice crusty bread to soak up all of the sauce, and it's a terrific meal that's a little out of the ordinary... although we love it so much it's become a staple in our house.
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Grilled Eggplant, Tomato and Goat Cheese

Reviewed: Apr. 16, 2013
I made these in the oven and they were really yummy - and really easy and I would eat them as a vegetarian main course as well as an elegant side dish.
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Crab Ceviche

Reviewed: Apr. 16, 2013
I did not care for this recipe. I adore ceviche but my best friend doesn't care for raw fish, even if it's "cooked" in citrus, so I thought this would be a great compromise when she asked me to make an appetizer for Easter Dinner. First of all, what I like to taste is ceviche is fish, then lime juice, then spiciness. As written, this recipe reverses that. And I could tell that it would be too hot for my taste so I replaced the Serrano peppers with a medium sized jalapeno. I also used lovely fresh crab meat - so you'd think it would have been really good . But basically it tasted like slightly spicy crab salad without the mayo.
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Zesty Tilapia with Mushrooms

Reviewed: Feb. 24, 2013
This was very tasty, pretty easy, low calorie so it will become a regular although I'm not sure it's in the ALL TIME FAVS category. I did modify it. First based on a comment I used 1/2 the lime juice figuring I could add more later, which I didn't think it needed. It was nicely tart without being over powered with 1/2 the lime juice and the test of one lemon for 3 talapia fillets. Second, I used regular white mushrooms which I sauted in a little bit of olive oil in a hot heavy frying pan till they were brown, and soft but not soggy. Third, I had no scallions, the dish survived without them. Fourth, I had a can of hearts of palm open so I sliced them and added them with the mushrooms. They took up the seasoning nicely and I'm going to include them next time too. Fifth - on a diet - no butter, just the smallest amount of olive oil so the fish didn't stick.
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Zesty Tilapia with Mushrooms

Reviewed: Feb. 24, 2013
This was very tasty, pretty easy, low calorie so it will become a regular although I'm not sure it's in the ALL TIME FAVS category. I did modify it. First based on a comment I used 1/2 the lime juice figuring I could add more later, which I didn't think it needed. It was nicely tart without being over powered with 1/2 the lime juice and the test of one lemon for 3 talapia fillets. Second, I used regular white mushrooms which I sauted in a little bit of olive oil in a hot heavy frying pan till they were brown, and soft but not soggy. Third, I had no scallions, the dish survived without them. Fourth, I had a can of hearts of palm open so I sliced them and added them with the mushrooms. They took up the seasoning nicely and I'm going to include them next time too. Fifth - on a diet - no butter, just the smallest amount of olive oil so the fish didn't stick.
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Spicy Orange Chicken

Reviewed: Feb. 19, 2013
My husband and I loved this recipe but next time I'll make a few changes. First, I don't know how large a jalapeno Chef John used, but this was SPICY!!! I'm a little bit of a wuss, but my husband isn't, and even he found it hot enough, which he usually doesn't. Next time I'll use 1/2 the jalapenos, take my portion out of the pan, add the other 1/2 and give it to Mr. I can eat anything. The other thing is the cooking times are all a bit long. Use your judgment. Finally, sorry Chef John, but I don't like to add my snow pea pods that early. I added them with the jalapenos at the end. I like them quite crispy and just heated through. My version came out a bit darker than in the video, but it was delicious and a definite keeper.
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Braised Balsamic Chicken

Reviewed: Jan. 19, 2013
we loved this recipe (as modified) but it might be a bit too balsamic vinegary for some. Because of other reviewers saying it made lots of sauce, I cut up the chicken and used it as a pasta sauce. The only change I made other than cutting the chicken was adding about 1/4 cup of fresh chopped basil at the last moment. My husband and I both loved it.
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Patti's Mussels a la Mariniere

Reviewed: Jan. 7, 2013
We love mussels and I usually make them with coconut milk and Thai red chili but decided to try something new. I don't cook with wine so I used clam juice and the juice of 1/2 a large lemon. Wonderful this way - it had the slight tartness you'd get from white wine. I also used some canned chopped tomatoes which I drained first. I also added my parsley later and tossed some on top as a garnish. BUT either my husband and I are absolute pigs or this recipe doesn't feed 6 unless you serve it as a sauce over pasta. I'd say this serves 3-4 mussel lovers as a main course.
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Szechwan Shrimp

Reviewed: Jan. 4, 2013
The ratio of quick, tasty and low cal makes this an easy 5 star. I'll summarize a few of the other reviews but first my own suggestion: Suggestion: Use a little less corn starch if you want sauce for your rice. The amount given gives a glaze rather than a sauce. Make double sauce: YES, DEFINITELY! Especially if you want some on your rice. Use fresh shrimp: YES, so much fresher tasting and the shrimp don't get over done. No Taste: Well either you are used to REALLY spicy food or your red pepper flakes are years old. They do loose their flavor after a while. Tastes like ketchup: I didn't find that to be true at all, but I blended the sauce ingredients with a whisk very well, and had fresh ingredients. All in all - we loved it, stuck to our diet and it was quick and easy for a Friday after a long long day of work. BRAVO
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Honey Mustard Grilled Chicken

Reviewed: Aug. 27, 2012
The first time I made this it wasn't very good. The glaze/sauce was yummy but it's not a real marinade that gets into the chicken and flavors it - so the chicken was pretty dry and tasteless. But this time I tried it with thin sliced chicken breasts (or you could pound them really thin) and it was MUCH better. I obviously cut the cooking time in about 1/2. Now this will become a regular - it's quick, easy and tasty.
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Juiciest Hamburgers Ever

Reviewed: Jul. 7, 2012
I tried this in spite of the "tastes like meatloaf" reviews and my thinking "looks like a meatloaf recipe." My husband thought it sounded great, and said he didn't get the difference between meatloaf and hamburgers other than the shape. I followed the recipe exactly. It tastes like meatloaf - and even my husband had an AH HA moment when he tasted these. It's not so much the seasoning - but the consistency. Yes these are tender and moist. But to me, "juicy" in a hamburger comes from beef fat and (sorry to be indelicate) but beef blood - that's what juicy is. The milk, egg and bread crumbs make this soft and moist - but NOT JUICY. Finally having to work the ingredients into the meat immediately means you're working the meat more than I think is called for in a good hamburger. You're actually toughening the meat up by mixing the ingredients in and yes, the ingredients soften it up - but why not just not work the meat that much and let the natural juiciness come out? I'd rather put in minimal ingredients, work the meat minimally (break off a chunk and lightly shape it) and then add seasonings during or after grilling - that's natural juiciness.
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Grilled Vegetables in Balsamic Tomato Sauce with Couscous

Reviewed: Apr. 22, 2012
Admittedly I adore couscous and Balsamic vinegar, so I would probably like this recipe not matter what. But it has become a staple for us in the summer. I use a grill pan so I can just toss in whatever veggies I have around. We've used the vegetables in the recipe as well as mushrooms (white and portabello), yellow squash, left over edamame, etc. I just throw them into the grill pan starting with the ones I want to cook the most. I prefer onions quite wilted but other veggies I like crisp. Tossing with the tomatoes and vinegar makes "grilled vegetables AGAIN?" into something special. I also serve it over rice. Great, flexible recipe.
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Flank Steak a la Willyboy

Reviewed: Apr. 22, 2012
CAVEAT: I am allergic to garlic, so I left that out, and that may be the problem. Having said that, I make a lot of recipes without garlic and usually if I increase some other spices, they are fine. I can usually tell when they will be OK. This was very bland in spite of my having added extra chili powder - and actually some cayenne pepper too. Although I like sweet marinades and glazes this was too sweet for my tastes. I think we could have gotten as good results with some commercial teriaki sauce and not had to plan a day ahead. It wasn't at all bland, just not worth the hype in my and my husband's opinions.
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Quick Lemon Dijon Chicken

Reviewed: May 24, 2011
Many points for easy, tasty and healthy. Not a full 5 stars because it was a little dull to my taste. Although the lemon and lime juice cut the mustard taste a little, it still tasted like Chicken coated in mustard. But since it is so easy and so healthy I'll make it again but next time I'll double the lemon and lime juice and add more Creole seasoning. By the way- I don't know why I've never made a very simple dish of cut up chicken breast without a lot of other stuff, but boy cutting up the breast makes it seem like a bigger serving, for those who are dieting and tired of that little chicken breast on their plate.
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Salsa Chicken Skillet

Reviewed: Jan. 11, 2008
This recipe has it all. Quick, easy, low fat (and calorie), attractive to serve and Mmm Mmm Good. On thing to remember, if you use your regular salsa, which you're used to having by the spoonful on a burrito, or a little scooped up with a chip, this might be a bit spicy. Although I loved it, my husband found it a "bit much" so next time we will use 1/2 our regular salsa, and 1/2 a milder salsa. But this will Definitely become a household staple.
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Chili I

Reviewed: Feb. 1, 2007
I made this last year for Super Bowl and came looking for it again for this year. Yes, it sounds weird. But it was GOOOOOD. Last year was the first year I had no chilli leftovers, and it's not because my chilli wasn't good before - it was just that this was the best.
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Sugar Snap Peas with Mint

Reviewed: Oct. 14, 2006
we loved these Snap Peas, the mint makes a terrific and unusual addition. I've served these to make some plain meals seem very special
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Vegetable Couscous

Reviewed: Jun. 28, 2003
My husband and I love couscous, so that makes us a bit prejudiced, but this is a terrific recipe. You can use it to combine both your veggies and carbs in one dish; serve it as a light vegetarian meal; or just use it as a side dish that easy easy QUICK and very tasty. It's become a regular for us.
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