AREENA Recipe Reviews (Pg. 2) - Allrecipes.com (1664062)

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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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16 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Feb. 14, 2011
I think this is a very good recipe, but was a tad bland for our taste. I had to increase the seasonings and added some sliced mushrooms. However, I will keep this in my repertoire because it's easy, inexpensive, and uses ingredients usually on hand. I put the patties in the fridge for about 30 minutes to help them hold together during cooking--didn't have any problems with breakage. Thanks for sharing!
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4 users found this review helpful

Barbie's Tuna Salad

Reviewed: Dec. 21, 2010
I think this is very good, but I'm not sure if it's better than my usual. It was nice for a change, though. I added chopped celery and used fresh minced onion instead of dried for texture. I found the amount of mayo to be perfect (maybe others aren't draining the tuna as much?). Thanks for a great recipe!
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2 users found this review helpful

Banana Banana Bread

Reviewed: Dec. 5, 2010
This wasn't perfect, but is the best banana bread I have ever made. I didn't lower the rating, though, because I had to make a couple changes which may have changed the final result. I was short by 1/3 cup of banana, so subbed applesauce. The bread was tasty and moist. An hour in the oven was a little too much (but that could just be my oven). I thought it needed to be sweeter, but I ran out of brown sugar, so used unrefined sugar instead (contains all the molasses, but is not soft like brown sugar and tastes different). I added a couple handfuls of chopped walnuts. Thank you for this recipe!
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Stuffed Leg of Lamb

Reviewed: Nov. 9, 2010
This recipe provides some very good guidance, but falls short in the flavor department (bland). I corrected this by using Penzey's lamb seasoning in addition to the salt and pepper. Loved the spinach & goat cheese filling (I used a peppered goat cheese log from Harley Farms), but I need practice with the whole pounding/rolling process. I think the flour could also be omitted--it made a weird, hard crust that seems unnecessary. Thanks for a great idea to get me started!
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4 users found this review helpful

Fluffy Biscuits

Reviewed: Nov. 7, 2010
These were fluffy and easy to make, and were good with butter and jam, but the biscuit itself was bland (even though I used 1/2 butter flavored shortening and 1/2 butter). I think they need buttermilk and/or extra salt to add flavor. It's a good base recipe to work from, though.
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3 users found this review helpful

Acorn Squash

Reviewed: Nov. 1, 2010
I wonder if maybe I don't like acorn squash? This was just ok for me, but I'll admit that I'm not usually a fan of sweet on my entrees/sides. I just wanted to try something new. Thanks for sharing, but I probably won't make this again. One bonus, though: I discovered that roasted acorn squash seeds are yummy :-)
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3 users found this review helpful

Enchilada Sauce

Reviewed: Oct. 22, 2010
The only reason this is getting 4 stars instead of 5 is that the recipe is missing salt (which it needs IMO) and not quite specific enough re: chili powder (are we talking the stuff you use to make chili, or powdered chili peppers)? I used the stuff you use for chili, but a top quality, robust version (from Penzeys). I can't figure out how anyone found this to be bland. I tried this because I forgot to buy sauce and didn't want to go back to the store. Glad I made that choice! I was out of oregano and chocolate, but it was still good (put in a little cocoa powder). I did add a smidge of tomato sauce because I had a little bit left in an open can. This will be a go-to recipe.
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Tonkatsu - Asian-style Pork Chop

Reviewed: Oct. 10, 2010
We enjoyed this recipe by borrowing others' suggestions for seasoning, but it would have been bland as written. Also, I needed considerably more breadcrumbs & egg mixture to coat my pork chops; also had to lower the temperature to avoid burning. So, while I think the recipe could use some work, I'm really happy with the idea and we did enjoy the meal. Probably won't make this often due to the calorie count, but it was a fun change from our usual. Thanks for sharing.
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Venison Tenderloin Bites

Reviewed: Oct. 3, 2010
This was my first time cooking venison and I didn't know what to expect so I avoided buying special ingredients (didn't want to waste the $ if it wasn't going to taste good). Instead, I used panko breadcrumbs and added Italian seasoning; also subbed dried chervil for parsley, and didn't serve it with any greens. The recipe didn't say where to add the salt and pepper, so I did as I usually do and seasoned the meat prior to breading it. The venison was good, despite my overcooking it. It didn't blow me away, though.
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3 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Jul. 21, 2010
This was a very good recipe after making alterations per others' reviews--sear scallops in the pan, remove, build the sauce (reduce wine first, then add other ingredients), then throw the scallops back in to finish. Nice, fast dish. I served it with shrimp risotto, but I think doubling the sauce and using pasta would be great.
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8 users found this review helpful

Bacon-Balsamic Deviled Eggs

Reviewed: Jun. 27, 2010
These were good, but I didn't think they were fantastic. For my taste, they were too sweet. However, I took these to church, and others liked them alright. One note: they're better after sitting in the fridge for a few hours. I thought they were terrible right after making them, but ok after they hung out overnight.
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3 users found this review helpful

Baked Rigatoni with Italian Sausage and Fennel

Reviewed: Jun. 23, 2010
This was very good, but would have been a little dry if I had followed the recipe exactly. I added a small container of ricotta cheese to keep it moist & creamy. I couldn't taste the fennel at all, but it adds some fiber, so that's ok (took a lot longer than 5 mins. to get the fennel soft). I also used turkey italian sausage to reduce the fat content and added a box of chopped spinach to make it a little more healthful. This made DH very happy!
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4 users found this review helpful

Low Sugar Strawberry Rhubarb Crunch

Reviewed: Jun. 23, 2010
This was very good. I had to substitute blueberries because DH ate all the strawberries in the fridge before I got home from work. I also added a little bit more honey, just out of personal preference, and a tablespoon of cornstarch to thicken. We really enjoyed it!
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4 users found this review helpful

Roasted Tomato Salsa I

Reviewed: May 5, 2010
I'm sorry to have to disagree and give such a low rating, but I really did not enjoy the flavor of this salsa at all. I had to do a lot of "doctoring" to get it to a point where it was palatable for us. The problem was the cooked taste of the tomatoes--like stewed tomatoes instead of a nice, fresh taste. Not sure if I did something wrong, but I won't be making this again.
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3 users found this review helpful

Cadillac Pimento Cheese

Reviewed: Apr. 25, 2010
I'm not sure if you have to grow up eating Pimiento Cheese in order to enjoy it; if so, it explains why my husband and I didn't care for this much. But since I've never eaten it before, I can't comment on how this Pimiento Cheese rates in comparison to others. I used sharp cheddar, but added a lot more than called for because the original just tasted like mayo to me. I made tea sandwiches and took them to church, where they met mixed reviews. Some loved them, but a few of the kids threw theirs away. Sorry--won't be making this again, but you might like it if you already like Pimiento Cheese.
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3 users found this review helpful

Royal Icing II

Reviewed: Dec. 20, 2009
I used this to decorate a gingerbread house, and it was perfect! The consistency is too thick for delicate decorating like piping leaves, but that could be fixed with a little water. The taste isn't great. If using for cookies or something that will be eaten, I would add some vanilla or lemon flavoring.
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Pumpkin Black Bean Soup

Reviewed: Nov. 2, 2009
This was ok. To be fair, I had to use chicken broth instead of beef and I forgot the vinegar. Not sure how much of a difference that would've made. It's a very healthful recipe, so I might tweak it in the future to boost the flavor. On the plus side, it's very easy and quick to prepare. I will skip the puree step next time to make it even easier.
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2 users found this review helpful

Displaying results 21-40 (of 94) reviews
 
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