WISEREADER Recipe Reviews (Pg. 1) - Allrecipes.com (18328308)

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Patti's Mussels a la Mariniere

Reviewed: Feb. 15, 2006
Absolutely delicious! I doubled the sauce and served over linguini, and I highly recommend serving it this way. I also add a little more garlic than is called for.
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75 users found this review helpful

Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Feb. 18, 2008
I have given 5 star ratings before, but I have to say that this leads them all! Fire roasted tomatoes was pure genious especially when combined with the feta cheese. Because of the salt content in both the tomatoes and the feta cheese, I opted not to add any additional salt. It was not missed, in fact, it was perfect. For a double recipe I used 3 cans of the tomatoes and a pound and a half of the larger (21-25 count) shrimp. Will I make this again? , oh yeah.
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196 users found this review helpful

Cajun Baked Catfish

Reviewed: Feb. 11, 2008
This was excellent. I added a couple of finely minced cloves of garlic, used garlic powder instead of garlic salt, and added 1 tsp of Old Bay. This was served over a bed of Mexican rice (Mexican Rice III from this site).
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58 users found this review helpful

Cheese Fondue

Reviewed: Feb. 4, 2008
This turned out to be the most popular item at the Superbowl party. As suggested by many others, I tossed the grated cheeses with the flour and added a sprinkling of lemon juice. The wine I used was a Pinot Grigio.
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1 user found this review helpful

Pesto

Reviewed: Aug. 13, 2007
I use slightly more nuts (1/3 cup), 5 cloves of garlic, and along with the other ingredients the recipe calls for I add the juice from 1/2 lemon. A must is to add salt (I prefer kosher) and a liberal amount of fresh ground pepper.
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2 users found this review helpful

Pesto Chicken Florentine

Reviewed: Jun. 8, 2007
I don't know why I waited so long to make this. So simple, but with a wonderful range of flavors. I took inspiration from the suggestions made from natalieshd and sprinkled the chicken with Creole seasoning and let sit for a few hours in the fridge. Using 5 cloves of garlic, I then seared the chicken breasts whole and wrapped in foil to settle. I used 1 jar of Kraft alfredo and 4 heaping spoonfuls of Classico basil pesto. A bag and a half of spinach and 3/4 lb of penne rounded out the dish. The whole operation took less than an hour and even my wife had seconds!
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2 users found this review helpful

Horseradish Sauce

Reviewed: Apr. 17, 2007
I added about 2 times the amount of horseradish while keeping the other ingredients' ratios the same.
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0 users found this review helpful

Indian Chicken Curry II

Reviewed: May 1, 2008
This turned out really well. I was somewhat concerned because of some reviews that described this dish as being bland. I did the dry-pot spice roasting suggestion, and if you try this be warned about the smoke and the strong odor. I used half of the cinnamon, half of the lemon, and more ginger and curry. Otherwise I stuck to the recipe. I cooked it for an hour which I think helped a lot. I made a double recipe for 5 people.
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Jamie's Minestrone

Reviewed: Nov. 20, 2013
Fantastic! I used a combination of many of the suggestions that together turned out to make one of the best soups we've tried: I used about 46 oz. of chicken broth, no water, 2 cups of tomato sauce, about 3/4 cup of wine (half when the recipe tells you to and half near the end). I used dried spices, but probably ended up using about the same quantities of the dried that the recipe calls for in fresh. Otherwise this might be bland. I also added a pinch of crushed red pepper, not to make it hot, but rather to bring out the flavors. oh, and I chose not to use any kind of bean other than the green.
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1 user found this review helpful

Souvlaki

Reviewed: Feb. 5, 2007
Wonderful taste. I used a full recipe of maranade for 2 lbs of pork loin, which turned out to be the perfect amount. I used about a tablespoon of rosemary along with the other spices. This was terrific with tzatziki and feta wrapped in a soft taco shell or in a pita.
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0 users found this review helpful

Cola Sauerkraut

Reviewed: Jan. 2, 2007
A very nice variation. I added caraway seeds and some vinegar, as well as a dash of cayenne pepper.
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2 users found this review helpful
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Gordo's Good Venison

Reviewed: Dec. 29, 2006
I give this recipe 5 stars for its maranade. However, I used less cumin, a touch more vinegar, and used chicken bouillon with the water and no broth. I also used dry herbs, but crushed in a mortar. Instead of grilling, I prepared the marinated meat using the Venison Schnitzel recipe on this site. The combination of the two recipes gave me perhaps the best tasting fried venison I have ever had.
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4 users found this review helpful

Baked Beans I

Reviewed: Dec. 28, 2006
Like others, I added yellow mustard and a spicy BBQ sauce as well as sauteed diced onion. I also cut the sugar in half. Very good recipe.
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23 users found this review helpful

Baked Ziti I

Reviewed: Dec. 28, 2006
The nearly perfect comfort food. I combined the sauce/meat mixture(I used venison sausage) with the slightly undercooked noodles (penne). Layered as follows: 1/2 penne/sauce mixture, provalone, sour creme, other 1/2 of penne/sauce mixture, mozzerella cheese. I didn't need the parm cheese when layered this way. Covered, of course. I also like to add additional oregano and basil to whichever sauce I use for this dish. I plan to use diced green peppers in the mix next time, and maybe a sausage-pepperoni combination.
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1 user found this review helpful

Authentic German Potato Salad

Reviewed: Dec. 18, 2006
Very good. I think the recipe was helped by me making it a few hours ahead of time, allowing all the flavors to meld. Very easy to prepare.
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2 users found this review helpful

Pittsburgh Chipped Ham Barbecues

Reviewed: Feb. 8, 2007
OH MY GOSH! I can't believe I stumbled across this recipe. What memories. Our recipe is the same except we do not use cinnamon or liquid smoke, although I am going to try the liquid smoke. Delish!
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0 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Oct. 23, 2006
This turned out great. I used about 6 cloves of garlic, but otherwise followed the recipe. Tender and juicy with a great crust.
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0 users found this review helpful

Garlic Chicken

Reviewed: May 8, 2008
These turned out extremely moist and flavorful. For some reason I needed twice the breadcrumb & cheese mix, but the breasts were rather large. I added fresh ground pepper to the mix as well as 1 tsp basil and 1 tsp oregano. Five minutes before they were done, I covered with shredded mozzarella cheese and continued to bake until well melted. This was served over a bed of spaghetti and topped with a garlic-marinara sauce. I have found that lightly greasing or using cooking spray on the baking dish ensures that clean up is a snap!
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2 users found this review helpful

Easy Vodka Sauce

Reviewed: May 13, 2009
This is a very nice sauce. I used about 3/4 olive oil to 1/4 butter mixture instead of just butter. Also,I sauteed about 4 finely minced cloves of garlic with the onions (after the onions started to get translucent). With the tomatoes was added a couple teaspoons each of dried basil and oregano and a handful of chopped fresh parsley. Seafood goes particularly well with this sauce, so on the side I sauteed 1 lb of shrimp and 1 lb of scallops in butter/olive oil and garlic. Added on top of the noodles, then covered with sauce...very addictive.
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3 users found this review helpful

Zucchini Boats on the Grill

Reviewed: Aug. 20, 2013
I don't use olives, the bacon bits, or jalapenos. I use green bell pepper instead of the chili peppers and I add oregano and artichoke hearts to the mix. Terrific on the grill, but found it unnecessary to wrap in foil. Indirect heat right on the grate worked perfectly.
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2 users found this review helpful

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