REDCWOLF Recipe Reviews (Pg. 1) - (1814130)

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Mexican Beef Supreme

Reviewed: Aug. 8, 2003
I can't get a lot of Mexican food items here in Australia, so when my son came to visit us a few weeks ago, he brought me a case of 4 oz cans of green chilies. I used one of these in place of the green salsa and it turned out wonderfully. I really miss the "authentic" Mexican tastes here and this was a real treat, thank you for the recipe.
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36 users found this review helpful

Spaghetti Carbonara II

Reviewed: Aug. 22, 2011
I made this with only one major change, Asiago cheese instead of parmesan. The Asiago is a softer cheese with a full flavor that I've become addicted to. This was fabulous with it. Thank you for a recipe that we will have often!
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4 users found this review helpful

Cool Cucumber and Avocado Salad

Reviewed: Jul. 2, 2011
I made this for lunch today. I don't care for curry powder so I left it and the sugar out of the recipe. I added a few splashes of seasoned rice wine vinegar instead. I loved it! I will make it often with my changes. PS, try adding some salad!
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37 users found this review helpful

Harwood Family Budget Friendly Salsa

Reviewed: Feb. 5, 2011
In the run up to the Super Bowl, I've been trying different salsa recipes. I have my own that requires vine ripened tomatoes, not much luck there at this time of year. This is a very good salsa. I left out the brown sugar and added a scant tsp of Asian chili garlic sauce in place of the canned chiles and gently pulsed in in my blender - YUM.
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5 users found this review helpful

Goulash Supreme

Reviewed: Jan. 9, 2006
This is a great clean out the fridge recipe. To the original recipe, I added a chopped green bell pepper, a whole chopped white sweet onion, 2 T chile powder and a half tsp of liquid smoke. I cooked the mac in with the mixture adding 1 can chopped tomatoes and about 2 cups of mushrooms and gravy I'd made the night before, and 2 heaping tsp of chopped garlic from a jar. The smell was fabulous while cooking it, and everyone at the table ate until the dish was empty. Thanks for a great basic, but very easy and yummy recipe.
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13 users found this review helpful

Cuban Midnight Sandwich

Reviewed: Apr. 27, 2005
I used a loaf of Italian bread split in half and buttered on both sides per a previous review. I have a large cafe sandwich press and it worked great on this sandwich. I mixed the mayo, mustard and dressing together and used a dipping! So simple and so GOOD! Thanks!
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4 users found this review helpful

White Wine Chicken Soup

Reviewed: Apr. 15, 2005
Started this at 11:30 am for, the house was rich with the wonderful smells of this soup! Used chicken legs instead of half a chicken. I had everything on hand but the parsnips, can't wait to try it with them. Thank you for a soup that will be a regular at our house!
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24 users found this review helpful

Steaks With Roquefort Sauce

Reviewed: Apr. 14, 2005
Loved it! I am a fan of blue cheese so this was great. I did add just a half tsp of fresh minced was the hit of the evening, even for my husband who normally turns his nose up at blue cheese! Thanks!
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45 users found this review helpful

Cobb Salad

Reviewed: Sep. 5, 2011
This is an awesome salad as is, but I had to mess with I used Bacon and Blue Cheese dressing found in the produce isle. WOW. My husband loved it, I loved it and our guests did too. My husbanc hates blue cheese.....I haven't made him love it, but he loved this salad.
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4 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Apr. 3, 2003
I tried this as it fit into my Adkins plan. It was great, but I added a tsp of chopped garlic with the cream, a pinch of cayenne pepper, and 1/4 cup sour cream just as I took it off the heat. It had a mild bite but was just right for us.
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3 users found this review helpful

No-Guilt Zesty Ranch Dip

Reviewed: Oct. 9, 2011
Great on baked potatoes! Like others, we could eat it with a spoon. ;)
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3 users found this review helpful

Pesto Chicken Florentine

Reviewed: Jun. 16, 2010
I made this but did a variation using the sauce and chicken. I added extra garlic (jar) and 1/4 cup of a good white wine. I wanted the sauce thinner for my purpose. I put a tablespoon of the sauce in the bottom of a small ramikin and then put a thin lasagne noodle on top. Layered 1/4 the sauce, chicken, another noodle, 1/4 sauce and topped with chicken, shredded parmesan and diced tomato. I made two ramikins - plenty of ingredients for this format. I baked it at 375° until bubbly and the top was lightly browned about 20 minutes, depending on the size of the baking dishes. WOW, it's a keeper at our house - absolutely restaurant quality. Next time I will try the recipe as shown with the noodles. Thank you so much for this wonderful recipe!
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6 users found this review helpful

Will's Spicy New Orleans Catfish Fries

Reviewed: Aug. 13, 2005
I was not a fan of catfish in the States, and I've never seen it here in I tried it with a salmon fillet I had in the freezer...WOW is all I can say...this is amazingly tasty for the few ingredients it uses! Once you are done with frying the fish - deep fry your fries. The oil (now flavored with the cayenne) makes them tastier too.
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18 users found this review helpful

Arrabbiata Sauce

Reviewed: Oct. 7, 2011
I have made this many times now and tweak it to our taste. Instead of red pepper flakes, I use ground chili garlic paste (Tuong Ot Toi) found in the Asian food aisle. I find it adds the lovely spice and a mellow heat rather than the sharp heat of the pepper flakes. I've added all kinds of left over meats, olives, even finely diced veggies. This sauce is exceptionally adaptable. It's served at least twice a month at our house and more often if we are entertaining a crowd. Tip - try it with Asiago cheese on die for - trust me. ;)
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11 users found this review helpful

Chicken and Spinach Alfredo Lasagna

Reviewed: Mar. 6, 2005
This recipe is absolutely fantastic! After making it with a store bought chicken and thoroughly enjoying it, I experimented for company and made it with canned red salmon, salad shrimp and a half cup of white wine in the sauce....oh my! With a romaine salad, garlic bread and white wine, my guests said it was "restaurant worthy"! Thank you Sue, you've made my rep as a gourmet cook!
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9 users found this review helpful

Tartar Sauce III

Reviewed: Jan. 10, 2010
I made two versions, one with the sweet relish as listed, and one with dill relish. Both were wonderful. Add a touch of minced fresh cilantro leaves and either version are perfect on fish tacos!
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7 users found this review helpful

Amelia's Tuna Macaroni Salad

Reviewed: Jul. 21, 2005
I tried this per the recipe first and it was ok. I prefer a less "sweet" flavor. I made the following changes for the second batch to suit our personal tastes. The changes I made were - 1 1/2 cups frozen fresh peas - put into the pot with the macaroni, just before I drained it. Then ran everything under cold water in a strainer to cool it quickly. I sliced several green onions and added diced dill pickle. I used only 2/3 cup mayo thinned with a little dill pickle juice and mixed in a teaspoon of minced garlic from a jar - this made the "dressing" creamier. In addition to the sprinkle of paprika, I added a sprinkle of dried dill and cracked black pepper. I refrigerated it for 4 hours and the flavor was wonderful. Next time I will add some shredded or diced cheddar cheese to it as well. Thank you for the basics Peach822, it's a great stepping off point.
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95 users found this review helpful

Pork Barbeque

Reviewed: Aug. 29, 2003
I followed this to the letter but when tasting the sauce, decided to add 1/4 cup brown sugar to just seemed to round out the flavor. The flavor is just as good as the smells that waft through the kitchen while it cooks. It was a winner at our house and I will be trying this on beef and chicken too! Thank you for the recipe.
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26 users found this review helpful

Tina's Avocado Salsa

Reviewed: Mar. 22, 2005
The only change I made to this recipe was to add about a good tablespoon of lime juice to "freshen" the taste. Other than that, it stands on it's it. Thanks Tina!
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14 users found this review helpful

Fajita Marinade I

Reviewed: Jan. 15, 2002
I used sliced turkey thigh meat in this recipe, the only change I made was adding 1/2 tsp additional mesquite flavored liquid smoke, they were terrific! My husband (an Aussie) repeatedly asks for these when we have company, to show off my American cooking skills! :)
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3 users found this review helpful

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