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

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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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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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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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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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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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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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

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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194 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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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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D's Famous Salsa

Reviewed: Sep. 27, 2008

This recipe is closest to the base I use, so I decided to share my changes and ratings here. First, I can my own tomatoes, so I simply use a quart of those (if you have a quart that didn't seal properly, then you have an immediate volunteer!) - but best to drain first. Next, I use 4-5 cloves of garlic, 1 jalapeño pepper, 1 Hungarian hot wax pepper, 1 tbl red wine vinegar, 1/2 of a red onion chopped, 1/3 cup fresh chopped cilantro, 1/2 lemon juiced and about 1/2 tsp salt. In less than 10 minutes, you have the best tasting salsa ever!

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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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Spinach and Feta Pita Bake

Reviewed: Sep. 14, 2009

Wow, these were good! I used home-made regular pesto on whole wheat pitas. Along with the items suggested in the recipe, I also topped with artichoke hearts, fresh oregano leaves and Hungarian wax pepper slices. Oh, and I cooked mine on the grill.

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Sweet Russian Cabbage Soup

Reviewed: Nov. 5, 2009

Really, really good meal. I doubled the diced tomatoes, used only 1/8 cup brown sugar, 1/4 cup balsamic vinegar, 1 cup brown rice, an extra bouillon cube, and only 1/2 tsp salt. I also used 1 lb ground beef and 1/2 lb pork sausage which I browned and drained first. I am going to have to try this with venison, as other reviewers have.

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Grilled Venison Backstrap

Reviewed: Jan. 5, 2010

Mmmm! They just melted in the mouth! Marinated in the cider overnight and in the BBQ sauce for about 5 hours. I used regular bacon cut in half, and this was plenty to wrap around the chunks. Being winter, I baked at 425 degrees for about 15 minutes. I served these as an hors d'œuvre at Christmas, and everyone hovered around them until they were gone.

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Braised Lemon Pheasant

Reviewed: Nov. 12, 2010

This was magnificent. I prepared the full recipe of the liquid (using 1/2 cup lemon juice) but for 1 pheasant. I also added about 1 tsp rosemary and used 2 garlic cloves. The sauce made great gravy once cooked down and thickened with a little corn starch.

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7 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 16, 2011

Like everybody else, I doubled the sauce. I also added fresh grated ginger and halved the sugar. Great dish.

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3 users found this review helpful

Sausage Pasta

Reviewed: Feb. 8, 2011

I used turkey sausage, added zucchini, and replaced the parmesan cheese with asiago, along with doubling the basil and adding a sprinkling of oregano. Cooking the penne a couple minutes less then al dente allowed me to cook it in the sauce longer, which in turn made the pasta soak up more juices preventing this from being runny. Fold in fresh spinach at the end and this was a really fast weeknight meal. Different vegetable variations will keep this fresh, making this a perfect recipe to keep in rotation.

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Tzatziki Sauce

Reviewed: Feb. 20, 2011

Drain the yogurt overnight in a clean nylon stocking. No food processor needed, just shred the cucumbers, squeeze out as much water as possible in a strainer, and fold all of the ingredients into the yogurt. Delicious!

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Meatball Nirvana

Reviewed: Mar. 3, 2011

These turned out quite well. For the most part I stuck to the recipe, except that I used turkey ground and so also did not use Worcestershire because I wasn't sure how well it would pair.

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Patti's Mussels a la Mariniere

Souvlaki

Pittsburgh Chipped Ham Barbecues

Horseradish Sauce

Pesto Chicken Florentine

Pesto

Cajun Baked Catfish

Fire Roasted Tomato and Feta Pasta with Shrimp

Indian Chicken Curry II

Garlic Chicken

D's Famous Salsa

Easy Vodka Sauce

Spinach and Feta Pita Bake

Sweet Russian Cabbage Soup

Grilled Venison Backstrap

Braised Lemon Pheasant

Mama's Asian Chicken and Rice

Sausage Pasta

Tzatziki Sauce

Meatball Nirvana

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