Raoulysgirl Recipe Reviews (Pg. 11) - Allrecipes.com (1690067)

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Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Jul. 25, 2007
The first time I made this, we couldn't eat it...but it wasn't the recipe's fault. I had never used any jarred sauces and thought I would try one here. For heaven's sake, take a little extra time and make your own. As soon as I opened the jar, I knew we wouldn't enjoy it. The smell is absolutely disgusting...it reminded me of my baby's infant formula...you know that iron-rich fake milk smell? Needless to say, we tried again with a homemade sauce and it was superb. Do yourself a favor, unless you have experienced and liked (although I cannot fathom why) the jarred alfredo sauces (even the more expensive ones, which is what I bought, just to be sure), MAKE YOUR OWN ALFREDO SAUCE! You won't be disappointed...although you may be if you don't!
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24 users found this review helpful

Stuffed Chicken Valentino

Reviewed: Jul. 25, 2007
The first time I made this as written, it was good, so 4 stars. The next time I made it, we had company, and I decided to dress it up a bit. I used sliced cheese instead of shredded, and it stayed inside the roll much better. I also added a slice of prosciutto to the inside of each roll and seasoned my chicken before I placed the peppers, cheese, and prosciutto on it. This was much better, as I felt the chicken was a little bland originally. The next time I make it, I may tinker with making some sort of sauce for it, because it just seems that a sauce would punch it up that much more. This is an excellent recipe and is really open to a lot of experimentation. Give it a shot!
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2 users found this review helpful

Chicken Broccoli Ca - Unieng's Style

Reviewed: Jul. 25, 2007
Ehhh. This was just so-so for us, as written. I ended up adding quite a bit of extra seasoning to get it up to par with what my family is used to eating. In fact, so much that I probably won't make this again without totally rewriting the recipe. We just weren't impressed with this one.
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0 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jul. 25, 2007
4 stars, as is, but I made a several requested changes and it was definitely one of the biggest 5 stars ever! I've found that this is awesome for meatless dishes, but also great if you add some ground beef or turkey. I recommend reading a few of the other reviews to get some ideas on what to change, because I don't feel that I need to repost what many have already posted! However, if you don't like cooking with wine (I don't use it), I can tell you that beef broth in place of the wine gives the sauce a nice, rich flavor...it may also cut the bitterness, because I didn't have any complaints about that. Great recipe!
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3 users found this review helpful

Puerto Rican Garlic Marinade

Reviewed: Jul. 25, 2007
This is the best as far as fast, simple, flavorful, no-fuss marinades go. My family loves this for everything. We've used it on grilled chicken, grilled pork chops and tenderloin, ribeyes, flat iron steak, flank steak, etc. It is simple ingredients that I always have on hand and it packs a LOT of flavor!
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0 users found this review helpful

Stuffed Pork Chops III

Reviewed: Jun. 7, 2007
The original recipe rated a 4 for us. The next time I made them, I made a few changes and they definitely became a 5. Here's what I did for those who would like to know... I brined the pork overnight. It had apple juice in it, which got me to thinking. I sauteed the onion and a small amount of celery (probably half a stalk) in a little butter before adding to the stuffing. I also added a little garlic powder to the stuffing. I doubled the amount of butter in the stuffing (to 6 Tbsp.). After stuffing, I seasoned my chops lightly with salt and pepper, then browned quickly over high heat. Instead of the broth, I used apple juice (since that's what the liquid in my brine was...NOT the brine itself, it's too salty). Cooked covered on med-low for 15 min., then uncovered for last 15 min. to let liquid reduce a little. Sorry for the long review. This recipe is good as is, but I thought I might give some ideas on how we liked it better!
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6 users found this review helpful

Tasty Buns

Reviewed: Jun. 7, 2007
Awesome! I made these as dinner rolls last night. I have never been able to make bread, but my mom and hubby kept pushing me to keep trying. I'm so glad I found this recipe! They were so proud and so was I! I only made a few small changes...used bread flour, used half of the sugar, and used 1 1/2 tsp. salt. I made 24 rolls and put them into two 9x13 pans. Then, let them rise until doubled and baked them. When they were hot out of the oven, I brushed the tops with butter. I am so happy and excited to have this recipe. It's easy, quick, and it works!!!
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3 users found this review helpful

Quick and Easy Cheese Bread

Reviewed: Jun. 5, 2007
I cut this back to a 3 because I made it as-is first (which I rarely do and wish now that I hadn't!). It tasted like the Jiffy mix cornbread with a biscuit texture. Hubby liked it because he likes sweet cornbread, but I wanted something savory...if I'd wanted cake, I would have made cake! Next time I make it, I'll follow suggestions of omitting the sugar. It should be great once you take away the sweetness.
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0 users found this review helpful

Barbecued Beef

Reviewed: Jun. 5, 2007
Loved this recipe. Hubby was very happy and looking forward to lunch today (he takes leftovers!). Served this with my homemade macaroni salad and Baked Potato Wedges from this site. Will definitely make again. P.S. Yes, the sauce is a little thin, but I think it's supposed to be that way. We liked it that way, anyhow.
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Sauteed Portobellos and Spinach

Reviewed: May 26, 2007
This was sooo good. I held back a star only because I made a few critical changes to the recipe that affected the flavor in the positive. First, I didn't use basil. I really didn't think it was a flavor combo that my family would appreciate. Also, since we don't like wine (not even for cooking), I used 1 tablespoon of balsamic vinegar and 1 tablespoon of beef broth. I also added an extra clove of garlic (of course). The result was a fantastic side to our main dish and will definitely be added to our rotation!
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90 users found this review helpful

Key West Chicken

Reviewed: May 26, 2007
My family loved this marinade. I doubled the amount just to make sure my chicken was all covered. Grilling gave the chicken a nice caramel color and the chicken was moist and juicy. I marinated for about 4 hours. Will definitely make again!
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1 user found this review helpful

Asparagus Beef Lo Mein

Reviewed: May 22, 2007
We were not thrilled with this recipe. We love Lo Mein, but I think it was the hoisin sauce we didn't care for in this recipe. My DH ended up dousing his with soy sauce just to finish it. We won't be trying this again...sorry.
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2 users found this review helpful

Fresh Broccoli Salad

Reviewed: Nov. 29, 2006
This is pretty good as written, but I've changed it up to suit my family's taste. I leave out the red onion...we just don't care for it in there. U also use red grapes, halved, instead of raisins. Also, sometimes I will replace 1 head of broccoli with 1 head of cauliflower. Thanks for the recipe!
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1 user found this review helpful

Peanut Butter Bars I

Reviewed: Nov. 22, 2006
My chocoholic family loved these! I used milk chocolate in place of semi-sweet but didn't change anything else. I thought the graham cracker crumbs added texture and my family thought I used chunky peanut butter! I definitely like the added texture. These are very rich...almost like a chocolate-peanut butter fudge. And yes, they do taste like peanut butter cups. I'm sure I will be asked to make these often!
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1 user found this review helpful

Brown Rice

Reviewed: Nov. 22, 2006
I gave this 4 stars based on flavor. The cooking method didn't work for me. I ended up dumping everything in a pot and making it on the stovetop. Also, hubby complained of the "tang" of the worcestershire sauce so next time I will leave that out. Other than that, the flavor was really good.
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1 user found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Nov. 22, 2006
I gave this 3 stars because it got mixed reviews in my house. My mom and neice loved this. They thought it was awesome. My 5 year old tried squash for the first time on this recipe and liked it, but didn't want more than 2 cubes. My hubby was caught drizzling honey over his...hee hee. I just thought the flavor was a little off. I doubt if I make this again.
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0 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Nov. 22, 2006
My family LOVED this. Hubby took the leftovers in his lunch and had to share with the guys at work! I didn't make in the slow cooker because I decided late to make this. So here's what I did. I seasoned my chicken with salt, pepper, and garlic powder and roasted in the oven until cooked through. Then diced and added to the other ingredients that I had already started simmering on the stove. I did use chicken broth in place of the beer. Next time, hubby (who is Mexican-American) asked that I use hominy in place of the corn, and pinto beans in place of the chili beans. We loved this recipe!
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Ham and Cheese Breakfast Quiche

Reviewed: Nov. 22, 2006
This was actually really good. I took a few suggestions from others...made in a 9x13 pan with a 32(?) ounce bag of hashbrowns. Mixed them with the butter, pressed them into the pan, seasoned with salt and pepper, and baked until they were nicely browned. Used 6 eggs, cheddar and jack cheese, and served to a happy family.
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9 users found this review helpful

Cream Corn Like No Other

Reviewed: Nov. 22, 2006
I must say, I didn't like creamed corn before trying this recipe. I had only had it from a can and couldn't get my palate to warm up to mushy corn goo. However, my family loves creamed corn...even the canned kind. Or at least they USED to like the canned kind. Now, I've been told to never buy it again, but instead to make this great recipe. The only change I made was to halve the sugar. Great recipe!
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2 users found this review helpful

Balsamic Mushrooms

Reviewed: Nov. 22, 2006
These were actually pretty good. The only thing I changed was to only use 1 1/2 Tbsp. balsamic to cut the tang that some reviewers complained about. Other than that, perfect.
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0 users found this review helpful

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