QAEDON Recipe Reviews (Pg. 1) - Allrecipes.com (18059623)

cook's profile

QAEDON

Reviews

Menus

 
View All Reviews Learn more

Peppy's Pita Bread

Reviewed: Dec. 22, 2004
3 out of 12 pitas puffed up. The remaining ones did not, but they were chewy and delicious. I will use a hot baking stone next time. I'm sure that was the problem.
Was this review helpful? [ YES ]
3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 7, 2005
I believe the instructions were too generic. "Hot Sauce" is not specific at all - even to the type of peppers used. The difference of 10 minutes vs. 15 minutes can be an enormous difference in 375 degree oil.
Was this review helpful? [ YES ]
5 users found this review helpful

Cashew Avocado Chicken Salad

Reviewed: Feb. 8, 2005
The texture and taste was fantastic. I used canned chicken breasts and found the recipe to be terrific. After an initial taste of the original recipe, I added a finely diced stalk of celery and one green onion (so as to not overpower the dill). A slice of lettuce gave it real sandwich appeal. The recipe's inclusion of avacado was simply genius.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by QAEDON

A Plus Fair Corn Dogs

Reviewed: Feb. 16, 2005
Absolutely fantastic! I never rate a recipe without doing it exactly as written. The instructions missed the bacon fat which was in the ingredient list (I remembered to include it). It was very good - a thick, melt-in-your mouth, hot dog "tempura!" In my second batch, I replaced the corn meal with crushed Onion Flavored Sun Chips, reduced the salt by half, and added 1 tsp paprika and 1/2 tsp onion powder. The sugar in the recipe cooks the batter very fast, so I used room-temperature hot dogs before dipping it into the batter. An A.B. TIP: Put batter into a glass for easier dipping. The resulting flavors were exciting and surprising! When deep frying, they didn't want to flip to cook the other side, so I weighed them down with a perforated disk. So wonderful! Perfect shape, texture and taste. TRY THIS, FOLKS!
Was this review helpful? [ YES ]
258 users found this review helpful

Fruited Rice Salad on the Half

Reviewed: Feb. 25, 2005
It certainly was missing something. The avocado certainly overpowered the stuffing. It needed more zing - some rice wine vinegar, perhaps, garlic, a sprinkling of pepper flakes, something. The stuffing "complimented" the avocado (dried fruits, vinaigrette...) but there was no contrast. The textures were spot on, however.
Was this review helpful? [ YES ]
8 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 7, 2005
Wow! The best pizza crust. I used my bread maker for the kneading and rising. I made one pizza the first day and refrigerated the remaining dough in an oiled plastic bag with plenty of room for expansion. The next day, I made 4 individual calzones with the remaining dough. SIMPLY FANTASTIC.
Was this review helpful? [ YES ]
2 users found this review helpful

Thousand Island Dressing I

Reviewed: Mar. 11, 2005
I never rate a recipe without doing it exactly as the author described (and you shouldn't either). It turned out 4 star. Then I customized it to serve 8. I was worried about the amount of pickle - but it was just fine. I would have rated it a 5 after the following additions for a serving of eight: 2 minced shallots, an additional teaspoon of evaporated milk, 1/2 teaspoon dried mustard. I used this on my reuben sandwiches and it turned out perfectly delicious!
Was this review helpful? [ YES ]
23 users found this review helpful

Barbecue Tofu Sandwiches

Reviewed: Mar. 21, 2005
I'm amazed! I've been doing this recipe since my college days! Don't cut it too thin - you'll end up with "potatoe chip" consistency. Shake on some garlic powder as you add the onions. After it absorbes the sauce, I usually flash grill it on a very hot grill until the sauce has marks on it.
Was this review helpful? [ YES ]
1 user found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Mar. 22, 2005
Very nice, but I think this is too much work, when I can run out and use Bull's-Eye ® at $1.89 for 18 oz. After tasting the original recipe, I added 2 tsp. dried mustard, 2 tsp. cumin and just a pinch of Chinese Allspice. The original recipe was very, very nice.
Was this review helpful? [ YES ]
3 users found this review helpful

Asian Flank Steak

Reviewed: Mar. 25, 2005
Terrific! I made it for myself the first night. Theyh were two steaks. The first steak reached 145 internal temperature before I took it off the grill. It was slightly pink in the middle when I shared it with my work mates the next day. The second steak reached 130 before I took it off the grill... much more juicy and flavorful. My work mates and I greedily sliced the second steak, and froze it to use in fajittas next week. I loved the sauce... but after tasting it, added a tablespoon of peanut butter to temper the flavors for a surprising bouquet.
Was this review helpful? [ YES ]
3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 27, 2005
I am not unaccustomed to Potatoes Au Gratin, but I've never followed a recipe before. This was fantastic. I made sure the roux was thick enough before pouring it over the potatoes. I served it with prepared horseradish on the side, which was received very well.
Was this review helpful? [ YES ]
1 user found this review helpful

Ramen Coleslaw

Reviewed: Apr. 3, 2005
I made enough for a birthday party. I multiplied it to use 3 cabbages, 30 green onions and 6 packages of ramen noodles. It was a success! Everyone raved. I divided the white wine vinegar with rice vinegar and also added some soy sauce. The sesame seeds were purchased already toasted.
Was this review helpful? [ YES ]
3 users found this review helpful

Asian Pasta Salad

Reviewed: Apr. 3, 2005
I multipied this recipe for 32 servings. I only used 1/2 the amount of pasta recommended. I cooked the garlic and ginger in the sesame oil, then added my Asian-style salad dressing. My dressing was sesame-oil based. The dressing had no soy sauce, so I added quite a bit (then found I didn't need to add salt). Wow! Everyone liked it very much. I had so much left-over (although there were 35 people at the party, there were 6 salads)... a guest needed to leave early, as she was going to her brother's birthday party the same day. She asked if she could take the remainder of the pasta salad to share with them. SUCH a great banquet or potluck food. There is no meat or eggs to spoil!
Was this review helpful? [ YES ]
19 users found this review helpful

Fry Bread Tacos II

Reviewed: Apr. 8, 2005
Marvelous. SO SIMPLE! My instant read thermometer was essential. Oil must be at 365 degrees to make a perfect texture. NO colder.
Was this review helpful? [ YES ]
24 users found this review helpful

Apple, Cranberry, and Pear Crisp

Reviewed: Apr. 10, 2005
Instead of walnuts I added cashews. People raved. The butteriness of the cashews added a distinctiveness, a smooth creaminess to the flavorful crisp.
Was this review helpful? [ YES ]
2 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Apr. 10, 2005
I've never purchased flax seed before. It gives great texture to this moist and flavorful bread. I didn't have butter, so used olive oil instead. I could eat this bread sweet or savory.
Was this review helpful? [ YES ]
1 user found this review helpful

Basil Shrimp

Reviewed: May 25, 2005
The mustard surprised me when I ate this dish. The basil fragrance was astounding! My condo smelled like a fine restaurant for hours! I didn't have a grill, but I put it in my toaster oven and watched it very carefully.
Was this review helpful? [ YES ]
3 users found this review helpful
Photo by QAEDON

Alaska Canned Salmon Carbonara

Reviewed: May 31, 2005
Too much salmon. Put a few spoonsfull at a time, to taste. An entire can is overwhelming. And I'm from Oregon, where salmon is almost taken for granted. The lovely sauce was overwhelmed.
Was this review helpful? [ YES ]
2 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Sep. 29, 2005
A savory dish without garlic?! Oh, the humanity! I set this precious dish on a bed of wild greens, avocado & seasonal tomatoes with a whisper of bleu cheese. An incomparable success! A glass of good red wine cleared the tongue, readying it for more, more, more! (added 05/12/07: Fry a sliced pear or two until golden brown after you fry the meat. Pour the prepared vinegarette over both!)
Was this review helpful? [ YES ]
480 users found this review helpful

Indian Turkey Burgers With Lime, Cucumbers, and Chutney

Reviewed: Oct. 25, 2005
This was very good. The spice mix was extremely subtle and blends very well with spinach, and it was no exception in this dish. And the spinach kept the turkey very moist. I didn't spoon the turkey mixture between two pita halves... I just put it in the pita pocket. After tasting, I decided to add a dollop of fat free yogurt with mint leaves. This heightened this dish to Low-Cal-Indian-Extraordinaire!
Was this review helpful? [ YES ]
5 users found this review helpful

Displaying results 1-20 (of 87) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States