AREENA Recipe Reviews (Pg. 1) - Allrecipes.com (1664062)

Honey Mustard Chicken

Reviewed: Jan. 19, 2012

This was ok; didn't impress me, but was just fine and very easy to prepare. However, I rounded up to 4 stars because I changed the recipe a bit based on what I had on hand and I'm not sure how that effected flavor--used a mustard that tastes more like Chinese hot than Dijon and real Indian masala instead of curry powder, plus used boneless, skinless breasts. I'll keep this in my arsenal for when I really need an easy dish.

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Turkey and Stuffing Pie

Reviewed: Dec. 28, 2011

This was good, and a good use of Christmas leftovers, but not something I'd make if I wasn't trying to use up stuff in the fridge. It's basically quiche without the traditional crust. I didn't have any problems with the stuffing getting to crispy despite having to cook the pie for about 10 minutes longer. I did add some spinach and used gruyere cheese. Thanks for sharing the recipe!

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2 users found this review helpful

Best Spinach Dip Ever

Reviewed: Nov. 15, 2011

Good if you use the whole box of spinach like others suggested. No complaints. But I wanted it great and I love spinach, so I added a second box of spinach, 1/2 packet Knorr Vegetable Soup Mix, some Aleppo Pepper, a small jar of diced pimentos, and a few more water chestnuts. I had to add a little more sour cream and mayo to get the right consistency. It was great! DH hates chestnuts, though, so next time I will chop up carrots for the texture. Oh, I used light sour cream but regular mayo (hate light mayo). Thanks for the recipe!

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5 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Sep. 29, 2011

It might not be fair to rate this given that I didn't follow the recipe exactly, but the end result was great. I used a store-bought thai peanut sauce for convenience, and added to the inside of the roll so these would be easy to take to lunch. I used half a pound of shrimp, split lengthwise and layered across the wrapper. I stored them in a plastic container with a barely damp paper towel on the bottom. Thanks for sharing.

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3 users found this review helpful

Authentic German Potato Salad

Reviewed: Sep. 25, 2011

This was good, but I had to fuss with it a bit to get the flavor where I wanted it--added course mustard and green onion and some beef soup base to the dressing. I don't know what's authentic, but the end result was very tasty.

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2 users found this review helpful

Stacey's Hamburger Seasoning

Reviewed: Sep. 19, 2011

Yummy! Thanks to those who mentioned 2 tsp per pound of meat...worked perfectly!

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Mussels Mariniere

Reviewed: Sep. 18, 2011

Very good recipe; not spectacular, but very good & comparable to restaurant quality. I used shallots instead of onion. As others commented, I guess the choice of wine makes a significant difference. I will experiment a little, but this helped me make a nice treat for my hubby (I don't eat mussels, but tasted the sauce).

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3 users found this review helpful

Carrot Cake Oatmeal

Reviewed: Sep. 6, 2011

This was fine, but nothing special. I typically make steel cut oatmeal with chopped apples and cinnamon; we like that better. I think this recipe is lacking in the spices; might try it again and double the spices.

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5 users found this review helpful

Baked Beans from Scratch

Reviewed: Sep. 6, 2011

This recipe worked perfectly. The only things I did differently were partially cooking the chopped bacon beforehand so I could reduce the fat, and I just mixed everything together vs. layering. I was afraid the dish would be too sweet, but it wasn't. Good & easy, as long as you plan ahead. Thanks for the recipe!

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2 users found this review helpful

Old Settlers' Baked Beans

Reviewed: Aug. 22, 2011

This was quick and easy and turned out very good after I took others' suggestions of pre-cooking the bacon, omitting the white sugar and adding a tsp or so of molasses. I also stirred in a shot of bourbon for fun. I was serving this alongside brisket, so I omitted the ground beef and used 12 oz. of bacon. I'l use this again! With the changes, it's a 5-star recipe.

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3 users found this review helpful

Best Ever Brisket

Reviewed: Aug. 22, 2011

My only previous experiences with brisket have been at a home in Texas and at BBQ restaurants; can't believe I made something this good in my own kitchen on my first try! I'm so happy with this recipe! I subbed celery salt for the seasoning salt (it's what I had) and used kosher salt instead of table; found the meat perfectly seasoned and wonderfully tender without completely falling apart. I'll be making this whenever brisket goes on sale at my local butcher counter. Thanks for a great recipe! FYI: It does not have the smoky BBQ flavor that I associate with brisket, but it was delicious and tender.

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3 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: May 11, 2011

I am usually a ground turkey hater, but this was pretty good--good enough that I'll make it again. The cooking time made for a slightly overcooked product in my oven (I really need a thermometer) and I think the hot sauce needs to be scaled back (used Tabasco--was very spicy and overpowered the other flavors, even though I like heat). I had to use garlic powder instead of fresh garlic, ketchup instead of tomato paste, and I added a stalk of finely chopped celery. I also added some ketchup and lemon juice to the glaze because I didn't like the flavor of just brown sugar & Worcestershire. Thanks for an easy, healthful recipe!

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2 users found this review helpful

Overnight Cinnamon Rolls I

Reviewed: May 9, 2011

The only other cinnamon roll recipe I've tried is the Ninety Minute Cinnamon Rolls recipe from this site, so that's what I'm using for comparison. I thought these rolls were good, but not great. The dough is harder to work with and turns out kind of dry and hard when you eat the rolls at room temp. I liked the "refrigerate overnight" procedure because it made the morning baking very easy, but I think I prefer the taste and texture of the other recipe better (plus the dough was easier to handle). I tripled the amount of cinnamon. I used Cream Cheese frosting for both recipes. Overall, these produce a fine result that you'll enjoy. I'm just still going to look around for that ultimate recipe.

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3 users found this review helpful

The Perfect Cinnamon Roll Icing

Reviewed: May 9, 2011

The name says it all! Personally, I prefer the ratio of 3 oz. cheese to 6 tbsp. butter but that's just because I like the cream cheese tang to be a little more pronounced. However, as written, it is still the perfect compliment to cinnamon rolls.

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2 users found this review helpful

Fluffy French Toast

Reviewed: May 2, 2011

This was a very good recipe--not too sweet, not to eggy, and quite easy. I did add extra spices to boost the flavor. I'm not quite sure if the flour is necessary, but it didn't hurt anything (I was a little worried about "raw flour taste"). I used sourdough bread that was too fresh for french toast (didn't soak up enough batter), but I will try again with white bread.

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3 users found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Apr. 27, 2011

This is a great recipe for a traditional Indian dish, but you can also get great results with fewer ingredients. My roots are from Fiji; we don't always put masala (curry powder) in veggie dishes. I often omit cumin seeds, ginger, masala and yogurt. Follow the procedure as described, but sprinkle a little lemon juice and ground cumin at the end. Sometimes I cook it down to a smooth consistency and use it as a dip like baba ghanoush (sp?). This is the only way to get my DH to eat eggplant.

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Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Apr. 20, 2011

This is good, but missing something; just don't know what. To be fair, I cut the recipe in half and used only whole milk. I'm not sure if that makes a big difference. I will try this again with more sauce to see if that helps. Glad I did a trial run before Easter dinner!

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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 13, 2011

Yum! Like some others, I reduced the sugar a little and increased the ginger and just baked the thighs in the sauce instead of basting. I found that an hour leads to overcooked meat, but since I used bone-in thighs, they were still ok. The sauce is quite salty, but with some brown rice it was fine. This could be a regular.

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4 users found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Apr. 11, 2011

I am inexperienced with yeast doughs, but this recipe turned out perfectly. I followed the recipe almost exactly (made them in a 9x13 pan), but found that it needs more cinnamon and could do with less brown sugar (as other reviewers suggested). I'll make these again, but with some adjustments and cream cheese icing. Overall, it was a fantastic first attempt at homemade cinnamon rolls and very easy.

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Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Reviewed: Mar. 28, 2011

I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" grocery store with real butchers should have a version available--just ask one of the men behind the counter (I've seen it frozen). You can make your own if you can get veal bones and have the time. For those who are wondering, Hanger Steak is pretty hard to find. On the SF Peninsula, only Mollie Stone's carries this cut currently (I'm told by the owner that they're the only ones who still butcher from the whole animal, which is why they have it.) It rocks! Well guarded secret of the butchers ;-)

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7 users found this review helpful