ROHANA81 Recipe Reviews (Pg. 1) - Allrecipes.com (18014626)

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Italian Dressing Mix

Reviewed: Jul. 19, 2014
This worked great as a substitute for Good Seasons dressing in a pasta salad recipe I use. However, I did modify the recipe per other reviewers (omitted the salt), so that's why I'm giving it 4 stars. Otherwise it was great!
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Grilled Mahi Mahi in Thai Coconut Sauce

Reviewed: Jan. 27, 2014
I would say this was a 3.5-4 recipe; pretty good but nothing amazing. It definitely needed some salt and no skimping on the ginger--needs all of it for the right flavor. I think the lemongrass & thai basil other reviewers used would've really made this even more delicious. We all liked it enough to make it again but will probably keep playing with it. Other big change I did, to make it easier was to just cook the fish in the coconut sauce. It was very moist & flavorful & made this dish even easier to make.
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Lentil and Sausage Soup

Reviewed: Oct. 29, 2013
Made this tonight for dinner, and it was pretty good. Not the best soup I've ever had, but definitely worth making again. I did turkey italian sausage, and had soaked my lentils overnight, so I only used about 1/2 the water called for. I did beef broth instead of chicken because that's what I had on hand, but other than that, I followed recipe ingredients. I cooked for 1 hr, and then after we ate I decided to let the leftovers cook another 45 minutes to see if the lentils would soften up anymore, but they stayed at about the same texture (which is semi-soft; they were a brownish green color) so I think that must be about as soft as they get, which I liked; DH would've liked a little softer. Other than that, very good!
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Bacon-Roasted Chicken with Potatoes

Reviewed: Oct. 26, 2013
We loved this recipe!! I did as recipe directed, except I didn't have dried chives so I just left those out, and I didn't have garlic powder so I used garlic salt (this made it a little on the salty side so I'd do the garlic powder next time). I only seasoned the potatoes and onions, since I thought the bacon would be enough flavor for the chicken (which it was). The one thing we did that my husband really felt made the dish really good was to pull the skin off the chicken drumsticks and then tightly wrap the bacon around the chicken. This allowed the bacon to actually stick to the chicken. In past attempts to make bacon wrapped chicken, we've left the skin on, and then the bacon slips right off when you try to eat it, and there isn't as much flavor in the chicken. Also, I put the potatoes and onions right under the chicken and there was PLENTY of bacon drippings to keep the potatoes moist...although I do think if I make it again, I will do as others suggested and put the chicken on a rack above the potatoes, so that I can easily pull chicken out for a second and turn the potatoes halfway through cooking to have all the sides get that yummy bacon grease :) Also, I did half the amount of seasoning since I was not seasoning the chicken, and it was a good amount for the potatoes. We will definitely make again! Thank you!
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Restaurant Style Beef and Broccoli

Reviewed: Sep. 12, 2013
We didn't think this recipe tasted that great. It wasn't bad, but definitely not something I would make again. It just didn't have a lot of flavor-- I think it would've been better if the garlic and ginger were added to the marinade, as the sauce did not taste like much--and I made it exactly as directed. Will be looking for a different beef and broccoli recipe.
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Roasted Vegetable Orzo

Reviewed: Jul. 26, 2013
This was very good; I only had zucchini and red onion so that's all I used, but it was still delicious! I tried cooking the veggies for a longer time at 350 degrees, because I had a chicken roasting at that temp, but the zucchini got mushy. Next time I'll follow directions for higher temp, or maybe wait and add zucchini later on. It does need some salt at the end, or lots of cheese. Will make again.
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Creamy Zucchini and Spinach Rigatoni

Reviewed: Mar. 7, 2013
This was pretty good, but we both thought it was a little bland. I left out: mushrooms b/c I didn't have any I added: extra garlic salt, salt, freshly ground pepper, a little extra dried basil, some fresh tomatoes right before baking (for some more contrast), and chicken that I sauteed in garlic (finely diced) and olive oil. Even with the additions we thought it could something else; just very 1 dimensional on flavor, even with the garlic and cheese. Maybe the spices need to be increased (and definitely needs salt!), or, maybe use fresh basil, and/or add something to give some contrast...we thought bacon would be a great addition :) It is pretty easy to make and looks very nice coming out of the oven, especially with the addition of tomatoes...so I'll definitely make again, but will play with other additions to liven it up.
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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Jan. 31, 2013
I tried this tonight and even though I only had a little bit of trader joe's chicken sausage it still turned out wonderful. I did add a little bit of bacon because I was so short on sausage though, so that probably upped the yummy factor a bit ;-) Also substituted vermouth for the white wine as I ran out of white wine. Also added a few red pepper flakes and some dried fennel to the sautee since I didn't have a lot of sausage. Other than that I did as directed and it was great!
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Chicken Fajita Marinade

Reviewed: Aug. 23, 2012
This was good but nothing exceptional; I think I might have marinated too long or maybe overcooked the chicken though. I doubled the recipe, but only used 1/3 C fresh lime juice and then used Nellie's lime juice for the other 1/3 C so maybe that also brought the flavor level down a bit? I did discover squirting fresh lime juice on the chicken after it was cooked really made a big difference in flavor though-- would do that to all the chicken next time! Might use again and add more garlic and a bit more salt and maybe some oregano.
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Quinoa Veggie Salad with Zesty Vinaigrette

Reviewed: Aug. 5, 2012
This was delicious, but I did make a couple changes to the recipe so I'm giving it 4 stars instead of 5 for the original recipe. For the dressing: I added 2 cloves minced garlic to the recipe, and also about 1/2-1 tsp of sugar. I think this really rounded out the flavor of the dressing better (before it was a bit tart). I also added Feta Cheese and used Kalamata olives instead of black olives to the salad and that really kicked up the flavor. Also added an orange bell pepper. I thought the quinoa to water ratio was perfect--I used to use the recipe off the trader joe's box, which calls for way more water, and I always had too much water after cooking. This amount was perfect; cooked 15 minutes. I also only refrigerated the quinoa for about 10 minutes and it was still great! We will definitely have this again!
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Chicken Marsala Florentine

Reviewed: May 31, 2012
Very good, but only gave 4 stars because I did add quite a few things per other reviewer recs. Did only 2 tsp oregano, cut back butter to a little less than 1/2 C (had about 1 Tb butter left from the stick), did use the whole 1 Cup wine as called for (tried cutting back and it wasn't as flavorful), added 1/2-3/4 C chicken stock, 1 tsp garlic minced, and let the chicken simmer with the mixture. Added half and half at the end, about 1/3 Cup, when I added the spinach. Served with penne pasta and topped with freshly grated Parm cheese. Husband loved it!
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Sausage and Peppers Lasagna

Reviewed: May 16, 2012
I made this lasagna last night, but did half the recipe. Both my husband and I felt it was too thick/rick for lasagna...maybe doing half cream cheese and half ricotta would work better for our tastes. We both picked it apart to scrape off a bit of cream cheese, and then ate it. I added extra seasoning too, as others recommended. Might just try adding some cream cheese to another lasagna recipe.
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Black Bean and Corn Salad II

Reviewed: Mar. 24, 2012
This was very good! I left out the tomatoes and avocado since we were having carnitas was pico de gallo and guac anyways. The salad still tasted great! I think I will stick with red onions next time though, instead of green onions...I threw a little of the pico de gallo in with it and it tasted perfect, so I think the real onions would be better. I also added a little 1 tsp cumin, and 3 more garlic cloves. It definitely needs the cilantro too! Will make again!
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Stove-Top Macaroni and Cheese

Reviewed: Feb. 11, 2012
This was an okay base for a mac-n-cheese, and I do love how fast it is! But, it is a little bland as is. I added garlic salt, onion powder, dry mustard, fresh ground pepper, and also decreased the milk and added some sour cream. With all the additions, we really loved it for a quick, stove-top mac-n-cheese!
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Spring Salad with Fennel and Orange

Reviewed: Jan. 20, 2012
We enjoyed this salad; I didn't have basil for the dressing, and didn't want to use that much sugar, so after adding probably about 2 TBSP sugar, I added some fig-balsamic vinegar to sweeten it. I also added a little more extra virgin olive oil. Tasty. For the salad, I really liked the mixture of orange, fennel, red onion, and cranberries! Didn't have almonds so left those out. Will make again!
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Pasta Chicken and Sun-Dried Tomatoes

Reviewed: Jan. 1, 2012
This was just okay as written, but with the help of the reviews, I would give it 5 stars. I sauteed the chicken with smashed garlic cloves, and then sauteed the zucchini in a separate pan with olive oil; after it was soft I added the sun dried tomatoes, 1/2 sprig of rosemary finely chopped, 1 minced garlic clove, salt to taste (needs a lot), and a little sprinkle of red pepper flakes and black pepper. Once the pasta was finished, I saved about 1/3 Cup of the pasta water, and mixed the pasta, the vegetables, and the water together and simmered on low. I added more garlic salt,about 1/4 Cup half and half, and about 1/8 cup chicken stock. I continued to simmer, adding more garlic salt and pepper to taste. At the end I added another garlic clove (we love garlic!) to give extra zip, and then grated parmesan over the top. It was delicious and we will definitely make again!
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Fruity Curry Chicken Salad

Reviewed: Nov. 3, 2011
I have been using this recipe for a few years and it's always a big hit! Even when I just have canned chicken on hand, it still tastes amazing, especially after it's had time to sit for awhile so the flavors all meld together. I never have grapes on hand, so I leave those out; and often I use red onion instead of green onion...still tastes wonderful. I do increase the pepper a bit and use a little more curry, but I like that flavor :)
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Angie's To-Die-For Banana Bread

Reviewed: Nov. 3, 2011
We really loved this banana bread! I think it will be my new go-to recipe. The only changes I made was that I substituted oil for the shortening, and used a total of 6 bananas, 3 really really ripe ones (black peels) and 3 ripe ones (brown/yellow peel). I think the total was about 1 2/3 C banana. We like lots of banana flavor! If I use extra bananas again, I may try to cut back on the oil to 1/4 Cup. I may also try cutting back on the sugar to 2 cups total (instead of 2 1/2) since it is a pretty sweet bread. But, like other reviewers said, it's practically perfect, so it's almost a shame to mess with it. When making for gifts I will make as is; if it's just for us, my waistline might appreciate a few lighter modifications. ;)
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Iced Pumpkin Cookies

Reviewed: Oct. 20, 2011
These were very tasty cookies, although to me, they do not have a "cookie" texture; they feel more like a muffin. So, as long as that's what you're expecting, they're wonderful! After tasting one, I decided to add golden raisins and a little bit of pumpkin pie spice to the dough to add a little more spice...I like a little more flavor. For the frosting, I really wanted some cream cheese, so I did a cream cheese glaze instead, with 4 oz cream cheese, 1/2 C powdered sugar, 2 Tb soft butter, dash of salt, 1/2 tsp vanilla, 3 Tbsp milk, and 1/4 tsp cinnamon and dash of pumpkin pie spice. I drizzled this over the cookies and they look and taste great! Only problem with it was that the glaze stayed sticky, so I think I'll try to original glaze next time. Will definitely make again -- a great fall cookie!
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Jiffy Jambalaya

Reviewed: Sep. 11, 2011
This was okay for a quick, easy dinner. Compared to real jambalaya the flavor was lacking, but if you're in a hurry and just want something to use up some sausage and peppers, it's a decent pick. Added fresh garlic,cayenne pepper, red pepper flakes, and used chicken broth in place of water and regular rice instead of instant (did 1.5 C rice and 2 C water and that was perfect consistency).
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