ROYSAPER Recipe Reviews (Pg. 1) - Allrecipes.com (18111684)

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Popovers

Reviewed: Jun. 20, 2005
Excellent recipe. I tested some variations with 3 of the 6 popover cups. For 3 I preheated the custard cups with a small dab of butter in each. Those 3 rose higher and came out of the cups more easily than the 3 that were not preheated and did not have the dab of butter in the bottom (before adding the batter). Also, to prevent the likelihood of getting too dark, I reduced the temp to 350 after 15 minutes and then reduced the 350 bake time to 15 minutes.
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549 users found this review helpful
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Rosemary Roasted Turkey

Reviewed: Nov. 24, 2005
It was definitely a weird experience putting the spices between the skin and body of the turkey but it worked really easily because I used long yellow plastic gloves. Yes, I was a sight to behold with apron and long yellow gloves but it got the job done! I mixed the fresh spices in a salad dressing jar the night before and shook it well to allow the flavors to work into the oil. That also saved prep time on roasting day and allowed the flavored oil to be easily poured where it was to go. I started the roast breast side down and tented it with aluminum foil after it browned nicely. After 2 hours I turned it breast side up and tented it after it browned. Earlier I pulled the wings away from the body to ensure the area under them browned as well. I used the oven probe the last hour or two (of slightly more than 4 hours for the 15 pounder) and it was perfect color and moistness at 180 degrees.
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107 users found this review helpful

Hummus III

Reviewed: Jun. 19, 2006
You'll never buy hummus again after making this in your food processor. I used fresh lemon juice and slightly more garlic than called for and it was perfect. I garnished with cilantro rather than parsley. A tip from a Syrian friend was to wash away the transparent hulls from the garbanzo beans to reduce the bitter taste and improve the texture.
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34 users found this review helpful
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Bev's Chocolate Pie

Reviewed: Jul. 6, 2005
Perfect recipe that cannot fail if it is followed exactly as written. To avoid spilling the pie filling while carrying the filled pie plate to the overn, you can fill the pie plate after setting it in position on the oven rack. Also, watch the meringue careful as when it starts to turn golden it happens quickly. Mine baked perfectly and set at 40 minutes. Try this recipe. You can't go wrong!
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34 users found this review helpful

Bermuda Spinach Salad

Reviewed: Feb. 12, 2006
Don't look for other recipes. This is the one you were searching for! The dressing is excellent, although a drop sweet. I skipped the bacon. Used scallions instead of onion. Quick and easy to prepare and certain to be finished in one meal!
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30 users found this review helpful

Carrot Souffle

Reviewed: Mar. 28, 2006
My 15-year old son and I finished it all in one sitting! Definitely use less than half the sugar (split white and brown 50-50) and half the butter. It would also be nice with a topping of brown sugar and chopped pecans. We topped our servings with whipped cream. This could easily pass for a dessert! Use all three eggs and the correct amount of baking soda and it will puff up nicely in a souffle baking dish.
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29 users found this review helpful
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Rainbow Trout with Yogurt Sauce

Reviewed: Aug. 28, 2005
Very easy and quick to prepare, not requiring any dipping and breading or marinading as do many other fish recipes. The yogurt sauce is quick to prepare and is fresh and cool tasting. Follow the recipe exactly and they'll be asking for more! I broiled the trout fillets, skin-side down, and in 10 minutes they were perfect and did not stick to the (cookie sheet) pan.
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21 users found this review helpful

Sesame Tilapia

Reviewed: Feb. 12, 2006
Flavorful and light. I added sliced green onions to the oil mixture and marinated only an hour. The fish was flaking nicely after only about 16 minutes. Looked great with fresh minced basil and and parsley. Excellent recipe and quick!
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15 users found this review helpful
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Rice, Asparagus and Cucumber Salad

Reviewed: Aug. 28, 2005
Nice change for a salad and a different idea for using asparagus. I served it on each dinner plate on a couple Bibb lettuce leaves rather than lining the serving bowl with lettuce. The dressing was flavorful but could easily have been doubled and would have been better. Fresh dill is a key. It is nice that this recipe can be prepared in advance and refrigerated while working on the rest of the meal preparation.
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15 users found this review helpful
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Streusel Coffee Cake

Reviewed: Jul. 15, 2007
You can't go wrong with this recipe. It is perfect, though a bit sweet. Next time we will reduce both sugar amounts as the drizzle topping is also total sweetness. Perfect dinner dessert and morning leftover!
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10 users found this review helpful

Fresh Spinach and Sun-Dried Tomato Lasagna

Reviewed: Jan. 9, 2011
Excellent recipe and better for you than one with meat and lots of cheeses. I made it with three layers of lasagna noodles (9 noodles total). I can't see using an entire 16 ounce box unless the mushroom sauce volume is increased considerably. I used one cup of whipping cream and milk for the balance. The white sauce thickens while baking. I used one package of dried tomatoes and the lasagna was flavorful and looked great! Try it!
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9 users found this review helpful

Dijon Mashed Potatoes

Reviewed: Dec. 11, 2005
Nice change of flavor. I used red-skin potatoes and mashed them with peels on and that worked well (besides the time saving)! Excellent taste and texture. Quick and easy to prepare. Try it for something different!
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9 users found this review helpful

Classic Veal Marsala

Reviewed: Aug. 23, 2006
Excellent recipe. I was not able to find veal so I used 1 1/2 pounds of chicken breast pieces and it turned out great! The Marsala gave a rich flavor and mushroom sauce was superb. I added cornstarch to some broth and thickened the sauce, intentionally keeping the sauce from reducing as a lot of sauce is much better than almost no sauce. If anything, more broth should be added so the sauce is plentiful. I skipped the addition of butter at the end as totally unnecessary. I served the chicken Marsala adjacent to olive-oiled and parmesan covered tri-color noodles. For dessert: creme brule. Wish you were here!
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8 users found this review helpful

French Onion Soup Gratinee

Reviewed: Aug. 23, 2006
Excellent, easy to prepare and quick. My only changes were that I skipped the salt as it is totally unneccesary given the broth additions later (even though I used low sodium broths) -- and I used a pre-shredded cheese mixture from one of the now-common pre-packaged zip-lock bags of cheese (asiago, parmesan, mozzarella, etc). Also, I left the bay and parsley in and removed it later without going through the twine tie step. I used cooking sherry for the wine. Great recipe!
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6 users found this review helpful

Stuffed Peppers

Reviewed: Mar. 7, 2006
Very good recipe for traditional stuffed peppers. I added a can of diced tomatoes to mixture and also cumin for flavor and sliced green onions instead of onion salt. Par-boiling the peppers reduces the baking time by at least a third. Mixture made enough for 4 peppers. The red peppers are sweeter and at least as desirable as green.
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6 users found this review helpful
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Blue Ribbon Overnight Rolls

Reviewed: Nov. 24, 2005
Excellent and fairly easy recipe for fresh, warm dinner rolls. A big tip: when rolling out the dough, roll it on a floured surface and dust the rolling pin with flour; otherwise you may have a sticky mess! Also, I had everyone at the table by the time the first pan came out of the oven, and put the second pan of 12 in the oven at that time so when everyone was ready for seconds, they were right hot from the oven. Also, I reduced the temperature to 325 so they would not brown quite as quickly. Instead of putting on greased baking pans, I put the crescent-shaped rolls on brown parchment paper lined pans.
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6 users found this review helpful
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Insalata Caprese II

Reviewed: Aug. 28, 2005
A frequent and easy salad prepared in our home. Only addition is to add balsamic vinegar in an amount equal to the olive oil. We generally use smaller rather than large tomatoes and cut the fresh mozzarella and tomatoes a bit thinner. Easy to serve with a small flat spatula. Fresh basil is a key!
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6 users found this review helpful

Red Pepper Soup

Reviewed: Feb. 24, 2006
This is a great recipe -- quick, easy, limited number of ingredients and not bad for you either! I used half and half instead of cream and skipped the unnecessary strainer step, putting it in the blender solely. I garnished with sour cream and bright red pimentos. Also had some left-over bisquits and the soup was excellent over them. Definitely try this recipe.
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5 users found this review helpful

Broccoli Soup II

Reviewed: Dec. 11, 2005
Quite easy and pretty quick, too! Perfect for a wintery day. I also cut up and used the broccoli stalks. I would recommend using a low-sodium broth to reduce to salty taste. A spoon of sour cream would also be nice to add on top when serving.
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5 users found this review helpful

Creme Brulee II

Reviewed: Aug. 23, 2006
Excellent recipe. My changes were: I used a single souffle dish instead of four individual dishes. It baked for 55 minutes before it was set. (I turned it up from 300 to 325 for the final 10 minutes.) I sprinkled half brown sugar and the other half white sugar and I'd say the brown sugar looked better and browned better under the broiler. Also, before pouring the mixture into the souffle dish, I melted chocolate chips and spread them in the bottom and sides of the dish so the chocolate suprise added a special flavor and treat while eating the dessert. I also used 4 egg yolks rather than 3. Killer recipe with no chance of left-overs!
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4 users found this review helpful

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