MAJORSKY Recipe Reviews (Pg. 1) - Allrecipes.com (18186274)

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Thai Grilled Chicken with Sweet Chile Dipping Sauce

Reviewed: Jul. 16, 2005
Pretty good chicken recipe. My husband used chicken breasts instead of half a chicken and marinated them in the curry mixture overnight. Next time he says he'd cut the amount of fish sauce in half because it made the chicken pretty salty. The dipping sauce is a thin (watery) sauce, but that's not uncommon for Vietnamese and Thai dishes. Overall, the dish had good flavor and was easy to make. Just reduce the fish sauce in the marinade!
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6 users found this review helpful

Thai Noodle Salad

Reviewed: Jul. 16, 2005
FANTASTIC!!! Excellent for a warm summer night when you want to cool down. I was skeptical about mixing milk directly with vinegar in the dressing because I thought the milk would curdle, so I combined all the dressing ingredients *except* the milk, stirred it well, then added the milk. The dressing tasted just like what I've had at good Thai restaurants!!! I made one addition to the noodle mixture: fresh cilantro. The results were so fresh and yummy! I'm glad the recipe made a lot of noodle salad because I'm looking forward to having it for lunch tomorrow.
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28 users found this review helpful

Tom Yum Koong Soup

Reviewed: Jul. 14, 2005
SUPERB!!! This is an old reliable one in my recipe arsenal. It's labor-intensive, but the result is fantastic. I substitute slices of ginger for the galangal and lime zest for the kaffir lime leaves. I use small serrano chilies for the chili padi -- I think they're close relatives in the chili family. I didn't expect it, but when the shrimp broth is simmering with the other ingredients, it makes the kitchen smell incredibly FRAGRANT! This is a cherished recipe for me.
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23 users found this review helpful

Spicy Thai Coconut Shrimp

Reviewed: Jul. 14, 2005
This has been a time-honored recipe for my husband and me. It's fast and easy, very tasty, and can be modified easily. It's also good with a few leaves of fresh basil mixed in at the last minute (so they are just wilted) and I LOVE it with a squeeze of lime. Sometimes we use sliced chicken breast in place of the shrimp, allowing it to fully cook before adding the other ingredients to the skillet. I like to thinly slice red bell pepper and add that for an additional Thai touch. An old favorite of mine.
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2 users found this review helpful

Almond Crunch

Reviewed: Jun. 26, 2005
FANTASTIC!! This was my first attempt at making candy and it was so easy. I brought it to a party and all my friends LOVED it!! I enjoyed it so much I made a second batch just for myself. Tip: I placed the roasted almonds on the jelly roll pan and poured the toffee over them, instead of mixing the almonds into the toffee. After I break it into pieces, I keep the candy in the fridge so the chocolate stays firm.
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21 users found this review helpful

Grilled Asparagus with Orange Wasabi Dressing

Reviewed: Jun. 26, 2005
It wasn't bad, but the orange-wasabi dressing was uninspiring. I was expecting an interesting blend of contrasting flavors and it just wasn't there for me. It was not too different from eating plain roasted asparagus. I don't think I'll try it again.
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2 users found this review helpful

Crab Rangoon III

Reviewed: May 25, 2005
EXCELLENT!! I prefer lump crabmeat, so I used one can of that (rather than two), and I omitted the water chestnuts. The wontons were a bit fragile in the oil and some of them leaked, but overall they held together pretty well. They tasted awesome, too!! HIGHLY RECOMMENDED!!
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1 user found this review helpful

Chinese Chicken Salad III

Reviewed: May 22, 2005
It was very tasty, but the sauce was so thick it was like glue. I prefer a more watered-down dressing so it disperses more evenly among the items in the salad.
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1 user found this review helpful

Avocado Soup with Chicken and Lime

Reviewed: May 17, 2005
This was a pretty good soup, and it was easy and quick to make. I added a little more lime juice and a few dashes of chipotle sauce (like Tabasco or Bufalo chipotle sauces) for my taste.
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2 users found this review helpful

Hot Tomato Grits

Reviewed: May 13, 2005
Definitely not health food, but it's really tasty! I can't wait to have the leftover grits with fried eggs.
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0 users found this review helpful

Tofu Peanut Stir-Fry

Reviewed: May 13, 2005
Excellent tofu!! (To make sure the tofu didn't fall apart in the wok, I placed the tofu block under a cookie sheet with a coffee can on top to weight it down. I let it sit for probably 45 minutes. That squeezed out all the excess water.) The veggies were a little on the plain side because they're stir-fried with no sauce, so I added some soy sauce to taste at serving time. I will definitely keep this recipe for the future!
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68 users found this review helpful

Cajun Pecan Catfish

Reviewed: May 8, 2005
Instead of using the Cajun Seasoning and thyme leaves listed in the recipe, I substituted approx. 1 tablespoon of Bayou Blast, a.k.a. Emeril Lagasse's Essence mixture (2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme). My husband always keeps some Bayou Blast on hand in a little plastic tub, and it's a tried-and-true addition to any Cajun recipe we try. That was the only thing I changed about this recipe, and the result was excellent! One of the best catfish recipes I've tried, and I've done a bunch of them.
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5 users found this review helpful

 
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