SECRETAGENTMAN Recipe Reviews (Pg. 1) - Allrecipes.com (18307389)

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Tuna Mornay

Reviewed: Dec. 22, 2006
I didn't really understand this recipe. For example, I didn't see the point of baking it in the oven -- the eggs are precooked, the tuna is canned, etc. Why bake at 350? I also think more effort should be made to thicken the sauce -- 2 cups of milk heated and stirred for 3 minutes gives 3 cups of hot milk. The end result is a very hot, runny and fairly colorless liquid soup with tuna, eggs, etc. If I were to do this again, I'd begin with a bechamel sauce and add cream or whole milk a few tablespoons at a time if needed. I'd also skip baking it in the oven.
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16 users found this review helpful

Best Beef Stroganoff

Reviewed: Mar. 2, 2006
I left out the Burgundy because I didn't have any on hand. I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. 14 ounces of consomme makes a pretty liquid sauce. If you have absorbent noodles they will take some of the liquid. But I'd recommend making the thickening liquid (flour and water) with 3 tablespoons of flour. You don't have to use the whole amount, just add as necessary. (I ended up using 3 Tbs of flour). Either that, or start by using only 9-10 ounces of the consomme and adding more as needed to keep the sauce at the right consistency. As to the lemon juice, that can really overpower a dish. I took 1/2 of a lemon and "forked" it over the pan a couple of times. I probably added less than 1/2 of a teaspoon. A little fresh lemon juice goes a long way. These exceptions aside, this is a really nice and easy recipe. I wouldn't hesitate to serve it to company. Thanks for letting us have this dish!
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247 users found this review helpful

Easy Minute Steaks

Reviewed: Jan. 22, 2005
Nice recipe. Next time, I think I'll use all the onions and only some of the sauce. I ended up with cube steaks in a small "lake" of hot soup. But tasty nonetheless, w/mashed potatoes and snap peas.
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0 users found this review helpful

Baked Ziti I

Reviewed: Jan. 22, 2005
I made this per directions. It was very sweet for my taste (probably the Newman's Marinara I used). Next time I'd replace 1 jar with a mixture of crushed tomatoes and canned (plain) tomato sauce. The sour cream was a pleasant surprise -- it bakes up into something like ricotta in lasagna, but with a kick. I will make this again, but probably play around with the recipe.
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1 user found this review helpful

Noodles Napoli

Reviewed: Jan. 18, 2005
I reviewed this once and the computer lost it, so sorry if it's a repeat. I didn't exactly follow the recipe. First, I split the meat into 4 patties. I didn't put the 2 cups of water in right away, as I thought that would make it too wet to reduce properly. I put in 1 cup, and added about 3/4 of the second cup during the simmer stage. I used Mozzarella cheese and put in some oregano, basil, and parsley toward the end. What emerged from this recipe was pasta with meatballs. The browned egg noodles didn't seem to do much. If I made it again, I'd probably use slightly-parboiled rigatoni, penne, etc. I'd also skip the melting cheese, but that's entirely personal preference. The reason I really enjoyed this recipe is that, when you leave out the water-and-noodles routine, is a *very* good and easy way to make tomato sauce with meatballs. No, they're not nice round meatballs. But the perfect, as they say, is the enemy of the good. Use a lot of onion, and the sugar in the onion plus the beef/sausage fat "mellow" the tomatoes into a really nice sauce. You could make this sauce and, with some Mozzarella cheese, have a great pizza topping. Or use the meatballs for sandwiches and reserve the tomato sauce for pasta. It's a really handy recipe, thanks!
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5 users found this review helpful

Hot Dog Noodle Casserole

Reviewed: Jan. 17, 2005
I made this per recipe this evening. It came out very wet and runny, as though one had put all the ingredients in a bowl and just warmed it with a microwave. It was too sweet and rather bland for my tastes. I won't make it again.
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1 user found this review helpful

Chicken Pot Pie Soup

Reviewed: Jan. 13, 2005
This is a nice soup in the "What? You want gourmet meals every night? Then go live in a Hotel" category. Satisfying food, very easy to make. One might want to use slightly less milk for a thicker soup, and the basic idea of this recipe translates well into other combinations. (For example, substitute broccoli and spinach for the vegetable medley; cream of mushroom or celery for the cream of chicken soup only, and prepackaged and precooked cubed ham for the chicken). This is a very good idea for soup, thanks for sending it in!
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29 users found this review helpful

Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Jan. 12, 2005
I made this tonight per recipe, except for the following. First, I put in a 16-oz can of diced tomatoes. Second, when I cook sausage and peppers I usually cook them for a long time on a low heat, so I added more beer whenever the mixture got dry. (Since the recipe uses cilantro and hot sauce, I went with a Mexican beer). These are very, very good sausages and peppers. The cilantro isn't overpowering, and the hot sauce doesn't take over the dish. The only "difficulty" I had was that the recipe I printed off makes a lot of this, a WHOLE lot. So I had to divide and cook it in two large pans (my pans are about 16" diameter). This will be great on pasta, in a sandwich, or just to eat on its own. I highly recommend it. Thanks very much for contributing it!
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5 users found this review helpful

 
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