Cheerful Hamster Recipe Reviews (Pg. 1) - Allrecipes.com (16583479)

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Gluten Free Rice Chicken Stuffing

Reviewed: Jan. 20, 2013
This recipe is great. I think the spice mixture was aiming more for Stove Top stuffing instead of chicken Rice-a-Roni, but since rice doesn't pick up the flavors as strongly as bread, the flavor is unlike either one as it is delightfully mild and savory. This is how a side dish should be, supporting but not overpowering - a definite keeper. I made two minor substitutions: real long grain rice with enough water to cook it, 1.5 cups water to 1 cup rice ratio, plus an additional 1/4 cup water on top for the dry ingredients; and fresh celery instead of flakes because that's all I had. You can sub fresh finely minced celery for flakes at a 2 Tb to 1 tsp ratio. Mixed everything together from the start in a microwave-safe covered container and zapped it on high for 12 minutes (700 watt micro), then let it stand for 5 minutes. Heavenly as a side for chicken & gravy! Thank you thank you. Just what I was looking for.
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5 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Apr. 28, 2012
Sirloin Tip is a lovely cut of beef, inexpensive, and if prepared properly, tender and flavorful. It's like a cross between bottom sirloin and bottom round, quite similar to rump roast. I've read that it's not really sirloin properly speaking, and since it's so lean it can be tough if cooked at high temps. Low, slow and medium rare is best, just like rump roast. However, I must concur with another reviewer here - NO crock pot please! A slow cooker will make this into pot roast, and there are much better (and even cheaper) cuts for that, like chuck. Sirloin Tip can have a steak-like flavor and texture, and I think few of us would pass up steak in favor of pot roast! I've made this twice, first time as written, and the consensus is correct - it's more spicy than herby. It's like a spicier version of Linberg & Snider Porterhouse and Roast Seasoning. That's pretty high praise, and it can be a nice change of pace from that old standby. But just like that mix, it's better in moderation. Pasting it on is a bit much, and second time around I omitted the oil from the mixture and instead applied it directly to the roast, then dusted with the dry spices. MUCH better that way, IMHO. Then my standard Sirloin Tip prep - sear in a fry pan, browning all sides; insert an electronic in-oven thermometer into the thickest part and roast at 225F until the center reads 140F. Take it out and cover, let it sit for 15 minutes, slice thinly. Beef heaven!
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35 users found this review helpful

Lawry's® Your Signature Burger

Reviewed: Apr. 8, 2012
I tried this twice, the first time as written. The onions were way over the top, and didn't really have a chance to cook properly. I used a standard sweet brown onion, and I always cook my burgers on low until they're well done. I think if I tried a third time, I'd go for a milder variety, or saute/carmelize them before mixing them in. The second time I substituted 1 tsp of granulated onion and it was much better, but still not quite what I was looking for. I don't regret trying this out though because I discovered how much I LOVE seasoned pepper. Lawry's website has a version of this recipe that omits the onions altogether, so it's just a tsp of seasoned salt and 1/2 tsp of seasoned pepper. I think that would be more to my taste, even though I normally adore onions.
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Slow Cooker Mongolian Beef

Reviewed: Jul. 13, 2011
With the wildly divergent views about this recipe I was a bit apprehensive going in. I read all the customizations and incorporated a few. I used 2.5 lbs of flap meat because it was on sale, and it was ideal - I get really impatient cutting meat, and flap was perfect for this purpose since I could practically pull it apart with my hands to make strips. I skipped the browning stage and threw it all in the pot. I reduced the brown sugar by half. I couldn't find fresh ginger so I substituted a pinch of powdered. I like my onions well cooked so I put them in from the beginning, but they were a little too destroyed after 3 hours on low so next time I'll delay them. I used Lee Kum Kee brand hoisin. This turned out astonishingly close to my great local chinese takeaway, about 95% there. I'll make tiny tweaks next time, maybe a little more ginger if I can't find fresh, just a hair more sugar. Even with more than double the amount of meat, there was still sauce left over, though I did need to stir it more often while it cooked to keep the meat covered (my slow cooker is oval not circular). Excellent recipe, not too sweet (with modification), not too salty! I had to stop myself from eating the whole darned thing.
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17 users found this review helpful

Burger Spice Rub

Reviewed: Jul. 3, 2011
I think I was expecting something a bit more savory/herby than mexican - the cumin, paprika and red pepper flakes should've tipped me off so my bad for not paying more attention. This recipe was OK. I followed the ingredients to the letter. I think it would make a better taco seasoning than a burger rub. Since the instructions are non-existent, this is what I did: I combined the ingredients and shook them to mix them in a small tupperware bowl. I had some frozen beef patties I got from the market, so I spooned out 6 tbs of the mix into a larger tupperware bowl and moistened the still-frozen patties with water. Then I shook them individually in the bowl to coat them. Using the original wax paper dividers, I stacked them again and covered the bowl, putting them in the refrigerator to marinate for two hours. They were half-thawed when I fried them on the stovetop, and they came out more juicy than usual. Although I didn't care for the flavor that much, the prep method worked out really well. If you're torn between tacos and burgers for dinner, by all means this is a good recipe, but I personally will look elsewhere.
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5 users found this review helpful

Taco Seasoning Mix

Reviewed: Nov. 17, 2010
This recipe is very mild, the main thing I notice is the garlic. Luckily I love garlic. I usually prefer hotter stuff, but this is perfectly good too. It reminds me of my Mom's recipe. I was a little apprehensive because the packaged mix is usually red, but this one turns out kind of green-ish brown. No matter, it is delicious. I was looking to make my own because I have a heart condition and I need to lower my salt. The packaged mixes are full of it. I tried a no-salt mix from Heart Healthy Markets but it was terribly bland. This one strikes the right balance I think. I used no-sodium bouillon, "lite" salt (50/50 salt & potassium chloride), and substituted ground turkey for beef. This recipe seems to require a little longer simmering to mix the flavors around, so I gave it 5 minutes.
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1 user found this review helpful

 
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