Brian Recipe Reviews (Pg. 1) - Allrecipes.com (18201002)

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Tartar Sauce IV

Reviewed: Apr. 4, 2014
This recipe is very easy and very quick. And, it tastes wonderful! I hate the sweetness of the store bought brands. I think they're geared towards a child's taste for sugary stuff. I use well drained dill relish instead of chopping up a pickle to save time and I omit the lemon juice as it seems to make the relish a little too salty for me.
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World's Best Lasagna

Reviewed: Sep. 26, 2013
BRAVISSIMO! Off. The. Hook!! Easily the best lasagna I've ever tasted much less made myself at home. I followed along the recipe exactly as written with the addition of a reviewer's suggestion for nutmeg in the ricotta cheese spread, and a few allspice berries in the meat sauce (My father's secret ingredient). This dish came out so much better than I hoped for. It was not at all overly salty as some reviewers claimed. Cook and serve to impress any of your dinner guests without reservation. They will love it!!!
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4 users found this review helpful

Chicken Arroz Caldo (Chicken Rice Porridge)

Reviewed: Aug. 22, 2013
Absolutely awesome Arroz Caldo! When I visit the Phillipines, one of my favorite Filipino dishes is Arroz Caldo and this is even better than what I'm used to getting there! I followed the recipe exactly and it came out superb! My Filipino wife LOVED it and wants me to make more. I want to make more! I did not find it to be overly salty as some reviewers complained of. If, however, you do not normally use much salt you may want to use unsalted chicken broth. Also, instead of lemon, I was able to procure some calamansi lime which is served in the Phillipines with this dish and made it very authentic for me. Happily, and without reservation, I give this a 5-star, two thumbs up rating.
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4 users found this review helpful

Scallops Mascarpone

Reviewed: Jan. 18, 2013
Superb. All of the ingredients blend together so well. I prepared this as written with two minor alterations. I cooked the scallops in the butter sauce prior to cooking the asparagus and mushrooms as I didn't have a pan large enough to add the scallops after the veggies and hope to brown them. Just not enough room in my pans. And, it turned out very well. Also, I cut back about a third on the pasta. I will say that the mascarpone cheese is a MUST for the full effect of the blend. You really must try all you can to find some. It comes out very buttery and the recipe's main ingredients are each naturally complemented by butter. Without a doubt the best scallop dish I've ever had.
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5 users found this review helpful

Bahama Mama

Reviewed: Jul. 26, 2012
As written, this cocktail was pretty bland to me. Personally, I needed to increase the liquor quantities and add a little sugar. Then it came out pretty good.
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6 users found this review helpful

Sherry's German Turkey

Reviewed: Jul. 10, 2012
I followed this recipe exactly, as I always do with new recipes. This was, without a doubt, the BEST turkey I've ever cooked. We used a 13 lb. Butterball and adjusted the amounts accordingly. The family raved and the four of us ate this turkey in two days. Succulent, flavorful, and fork tender, tender, tender! Absolutely wonderful. Thank you, Sherry!!!!
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2 users found this review helpful

Marinated Flank Steak

Reviewed: Sep. 25, 2011
This wasn't necessarily a bad recipe, it just didn't have the "Wow" that I expected after much preparation. A bit disappointing.
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4 users found this review helpful

Baked Ham with Maple Glaze

Reviewed: Dec. 25, 2010
I Followed the submitted recipe as presented. My ham was a bit larger than 5 pounds and so I increased the ingredients some to account for that. The ham turned out very,very well. The glaze permeated through the meat and was not the least bit over bearing or too sweet. The fam loved it and, well, that big, old ham is gone.
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7 users found this review helpful

Beer Brisket

Reviewed: Nov. 2, 2009
This was my first attempt at a brisket and, boy, did I pick the right one. As always, I followed the recipe exactly as written and I chose Mickey's Big Mouth Malt Liquor. I can tell you that I was FLOORED by this brisket! The only reason that I did not rate it 5 stars is that I thought the black pepper was excessive. Very spicy. Next time I will cut it back half. My family, however, LOVED it with the full quantity of pepper. So, it's just a matter of personal taste. Trust me. Fast to prepare. Easy to cook. Delicious!
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3 users found this review helpful

Super Summer Grilled Bluefish

Reviewed: May 29, 2009
Thank you! Thank you! Thank you! I don't like bluefish. I love to catch 'em. Only people raised on a fish diet truly enjoy them. No longer! I caught a 7 lb. blue. Filleted it and marinated it as the recipe called for. The fish grilled and browned up easily. It really did get firm and flaky (Unlike the bluefish that I remember.). It came out tasting a bit sour, which can be corrected, but the important part of this review is that, because of this recipe, the bluefish tasted great and is now on my official list of "Likes".
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31 users found this review helpful

Glenn's Marinated Pork Shoulder

Reviewed: May 20, 2009
I followed this recipe exactly and I grilled an 8 lb. pork shoulder over an indirect 300-350 degree gas fire. It took about 5 hours to cook to 160 degrees. The outside was over done but the inside was GREAT! I will make it again and allot more cooking time. As an added bonus, the leftover meat made superb cold sandwiches.
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15 users found this review helpful

Spicy Cabbage Kimchi

Reviewed: Nov. 25, 2008
I love, love, love kimchi. This came out a little salty for me so I cut the salt in half. It still drew the water out of the cabbage leaves and it all reduced well. I thought that I would get a little creative and added sesame oil for an additional flavor. My Korean friends told me to eat the kimchi quickly as oil will cause it to spoil. How do you spoil fermented (spoiled) cabbage? Anyway, it tasted great, but I didn't feel like eating two quarts of kimchee that quickly. My friends were happy with that. If you have ever heard the term "kimchi breath" you'll know what I mean. As a previous reviewer stated, I hated kimchee at first, particularly the smell of it. But now I crave it. I'll eat it with breakfast, lunch, and dinner. By the way, a serving is like a quarter cup. Small, but loaded with flavor.
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102 users found this review helpful

Acapulco Margarita Grouper

Reviewed: Nov. 25, 2008
I have used this recipe with red grouper, red drum (redfish), and black drum. It turns out to be pretty labor intensive and the liquor ups the price of all of the ingredients. The grouper was purchased fresh and I followed the recipe exactly. The result of an afternoon of cubra libras and prepping the dish was a wonderful meal. Truly excellent with rice and an Asian vegetable dish. I caught the red drum and black drum on separate occasions and had great afternoons prepping them as I did the grouper and they were also fantastic. Follow the recipe, use fresh fish, fresh salsa, and enjoy!
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6 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Jul. 24, 2008
Having spent considerable time in various eateries throughout South Korea, salivating over Gal-Bi, and missing it, I was brought back with this recipe. Thank you. I sent some with my spouse, to serve to an elderly Korean girl friend of hers. It definitely passed the test. She loved it. She offered a suggestion...Pepsi. She told me to add Pepsi! I added about a quarter can to the recipe and it rocks! Either way it's a great, great Korean taste to die for.
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190 users found this review helpful

Savory Montreal Steak Rub

Reviewed: Aug. 11, 2006
Absolutely wonderful variegation of the Montreal Steak seasoning. I doubled the quantity as I used it on a small boneless rib roast. I slow grilled to medium rare and it came out perfect. My bride raved on it and I truly loved it, also. It's in my box.
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1 user found this review helpful

Zucchini Patties

Reviewed: Jul. 3, 2006
I cooked these exactly as given and found them bland, though, I did like them. Made another batch with 1/2 tsp coarse black pepper and 1/2 tsp garlic powder. Worked for me. Added a little flavor without really detracting from the blend of ingredients. Liked it enough to make two more batches and froze them in Foodsaver bags for later.
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4 users found this review helpful

Grilled Rosemary Beef Tenderloin

Reviewed: Jun. 14, 2006
Once again McCormick's gives me what I want. I used some 2" filets for this and I fresh picked and dried the rosemary, myself. Absolutely tops! A-one!
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5 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Jun. 14, 2006
Very good side. I made extras and nuked some cheese on top. Really, really good. Could be the main dish. I loved it. Will make again and again.
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2 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Mar. 29, 2006
I'm sorry, this one just didn't do it for me. The meat was a bit bland. The sauce was too sweet. Needs a little jazzing up. Probably good for folks on a medical diet or with a sweet tooth.
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2 users found this review helpful

Rotisserie Chicken

Reviewed: Mar. 21, 2006
Excellent! I had some doubts on this recipe, but this turned into the rotisserie taste that I pay premium bucks for at market. I followed the recipe exactly, basting only once. I cooked a 3 1/2 lb. chicken for two hours at 300-325 degrees. It came out absolutely PERFECT. Make NO changes. Trust this recipe. It is the real deal.
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348 users found this review helpful

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