QAEDON Recipe Reviews (Pg. 3) - Allrecipes.com (18059623)

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Napa Cabbage Salad

Reviewed: Jul. 8, 2007
I didn't find it too salty at all. What I did was poured the seasoning packet on the coleslaw and mixed it well. This helps to macerate the coleslaw. I toasted the almonds first, in a skillet over medium head until I could start to smell them. Then I added twice the amount of sesame seed and a tablespoon of brown sugar until coated. Remove the almonds just before you think they're perfect, because they'll continue cooking out of the skillet. These puppies are H-O-T! I also added just a teaspoon of fish sauce in to the oil dressing. RR quote, "Just enough to make 'em go "hmmmm... what is that?"" When I served it, I completely forgot about adding the scallions. Amazing, the entire thing was gone in a flash. But next time, I'll remember the scallions.
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0 users found this review helpful

Potato Rosemary Rolls

Reviewed: May 12, 2007
I loved the flavor and texture. Went very well with "Lamb Chops with Balsamic Reduction." TIP: Substitute a tablespoon of the water with a tablespoon of lemon juice. The bread has a subtle tang to it). TIP: When rolling them out to 10 inch ropes, first roll each out about 4 or 5 inches. By the time you finish all 12, the 1st one has relaxed gluten, so roll it out to 10 inches and repeat in the same order. This makes it much easier to roll out to 10 inches.
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8 users found this review helpful

Buffalo Chicken Wings III

Reviewed: May 8, 2007
Needed broiling time, rather than setting time under temp. 250 oven. Wings were absolutely delicious, but were a bit soggy. After dipping, broil for a couple minutes on each side.
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9 users found this review helpful

Marinated Tuna Steak

Reviewed: Apr. 22, 2007
Very nice dish. The marinade is so simple, yet addicting. Would be nice with a scattering of sesame seeds and green onions.
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0 users found this review helpful

Chocolate Chip Muffins

Reviewed: Mar. 24, 2007
I just felt like muffins tonight, so I found this recipe. SUPER EASY. I used 1 cup of milk and 1/2 tsp vanilla. These items were too important for the author to miss, so I rated this 4 STARS.
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57 users found this review helpful

Lemon Fluff Cake

Reviewed: Mar. 11, 2007
My bad. I greased but did not flour the cake pans. And I used all-purpose flour. It did not singularly come apart from the pan. So I used it as a basis for a bananna split cake, layering the cake, vanilla pudding, strawberries and banannas. The cake itself was divine. I should have floured the cake pans.
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1 user found this review helpful

Best Ever Tuna Salad

Reviewed: Mar. 4, 2007
Should haev been 1/2 cup of onion. Besides that, perfect. (And I love onion).
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2 users found this review helpful

Beef Yakitori

Reviewed: Feb. 19, 2007
Outstanding marinade. I made some meat for dinner for my parents, meat for a small party, and meat the next day for a lunch between me and my best friend. VERY efficient and delicious. Omit the green onions and ginger? Are you crazy? They're what MAKE this dish!
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2 users found this review helpful

The Supreme Shepherd's Pie

Reviewed: Dec. 30, 2006
Huge pot roast and I didn't know what to do with it! This is a great recipe. Prepare for lunch at work! I added 1/4 cup horseradish and scallions to the mashed potatoes for sophistication. I sauteed mushrooms for texture.
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19 users found this review helpful

Feta and Olive Meatballs

Reviewed: Oct. 27, 2006
Wowza! In keeping with other suggestions, I added 1/2 lb ground sirloin, a tsp. of cumin seeds and two cloves of minced garlic. The additional meat took care of the "too much egg" problem and added so much flavor tot hese meatballs.
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12 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Oct. 25, 2006
Loved this. Definitely needs salt, but I am a big believer that salt should be added minimally at first, and let your diners add it to their individual preferences. Yes, increase wine to 1/2 cup (or even a full cup) and let it reduce after cooking the shrimp. Also, a local restaurant does a version of this, but uses browned butter and dried hazelnuts.
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1 user found this review helpful

Golden Yam Brownies

Reviewed: Oct. 15, 2006
It was carrot cake without the cinnamon. Yummy and delicious. Many people were astounded that it was not as sweet as it looked. This made the dessert perfect.
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0 users found this review helpful

Bread Machine Bagels

Reviewed: Oct. 1, 2006
EASY! Crunchy and chewie. Dividing it into 9 bagels seemed problematic (compared to an even 8 bagels) but I weighed it and divided the number of ounces by 9. Each roll = 2 3/4 oz. After 10 minutes baking, I added 1 tablespoon grated extra sharp cheddar on top of each bagel, then baked it for 12 more minutes. I'll never buy store-bought bagels ever again.
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3 users found this review helpful

Pasta with Fresh Tomatoes and Corn

Reviewed: Sep. 12, 2006
Made exactly as listed, except used fresh basil. Very good! The next day I reheated it, and added roasted crushed hazelnuts and a few leaves of fresh spinach.
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2 users found this review helpful

Nectarine Pie

Reviewed: Sep. 12, 2006
It was delicious. The red pits of the nectarine bled off, and added a wonderful color to the pie. I added orange zest, a pinch of mace, nutmeg and ginger. It firmed up nicely after it cooled down.
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1 user found this review helpful

Pan Seared Salmon II

Reviewed: Aug. 7, 2006
Very nice. But two skillets? You can easily put in the peppers, oil, garlic and lemon while the salmon is frying... I did. And it wanted a quater cup of heavy cream for a smoother, less oily sauce.
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24 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Jul. 28, 2006
So delicious! If unable to find Thai basil, just add more cilantro and mint. Method for softening Rice Paper: alternate between sheets of wet paper towels. Within 3 minutes they will be soft enough to handle but not so soft that they disintegrate. Method for rolling:When rolling, don't start by covering the contents then pulling in. Rather, cover half the contents, then pull in and roll. This makes them firmer, and a lot easier to eat.
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147 users found this review helpful

Asian Lettuce Wraps

Reviewed: Jul. 7, 2006
Too much umami, imho, so I added a couple tablespoons of finely cut cilantro and fresh mint. The instructions "assumed" one would combine the meat and the vegetable mixture, but never actually told you to.
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1 user found this review helpful

Wow! Is that Caviar?

Reviewed: Jul. 1, 2006
I thought this was delicious. I served it at a family get-together. People were afraid to try it. "Fish eggs? We use that as bait here in Oregon!" A few suggestions: Use a piping bag, or the corner of a plastic zipper bag to add the sour cream/cream cheese topping. That way, you can leave spaces for people to see what is underneath. Also, next time, I will use 2 TBS of capers, rinsed, in the egg mixture. I placed the onions on a paper towel & put them in the refriegerator, but no juices were given off. Anyway, if I really thought the onions were runny, I'd slice them first, shake salt on them, and then put them in the fridge. A half hour later I'd take them out and rinse off the salt, pat-dry with paper towels, and then dice the onions. I garnished the corners with fresh fennel fronds. It was a lovely touch.
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30 users found this review helpful

Bone-In Ham Cooked in Beer

Reviewed: Jul. 1, 2006
The best ham. Delicious and tender.
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3 users found this review helpful

Displaying results 41-60 (of 87) reviews
 
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