Saveur Recipe Reviews (Pg. 10) - Allrecipes.com (18342965)

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Pancetta and Tomato Salsa with Bucatini

Reviewed: Apr. 5, 2012
What a wonderful pasta dish! I love buccatini, probably my favorite pasta, and when Don shared this I knew I had to make it. It just comes together in a snap. Perfect for a quick weeknight main, and certainly worthy of your company. Would also be a terrific side for any italian inspired meat, too. Next time I might add another 14oz can of tomatoes, just personal preference as I like lots of sauce. I also added chopped shallot. Delish! Thank you for sharing, Don, I'll make this many more times.
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Nonie's Best BBQ

Reviewed: Mar. 24, 2012
Made these for lunch today & as part of the Recipe Group pick for 3.24.12. These made tasty sammies! I scaled the recipe to 6 servings for 1 lb of ground meat. I added some diced green/red pepper to the meat I needed to use up, but otherwise made as written. Delish! Thanks for sharing your recipe with us!
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3 users found this review helpful

Shish Tawook Grilled Chicken

Reviewed: Mar. 22, 2012
Exceptionally moist and flavorful grilled chicken! I prepared the marinade as published, but after tasting found it a tad too sour. I added some garlic powder in addition to the minced (we like garlicky!) and another teaspoon of tomato paste. Perfect! Served with salad & naan. Loved this dish, Noor, thanks for sharing with us.
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4 users found this review helpful

Thai Spiced Barbecue Shrimp

Reviewed: Mar. 17, 2012
Loved this simple prep for grilled shrimp. Nice touch of heat and spice. I prepared exactly as written and added just a drizzle of veg oil. Hubs grilled to perfection. I'll use this many more times. Thanks for your submission!
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4 users found this review helpful

Beef Stroganoff III

Reviewed: Mar. 6, 2012
Yummy comfort food. My husband raved over this! I prepared this with one pound ground beef, since that is what I had on hand, but used the sauce quantities as published, since we like lots of sauce over our noodles. I just browned the beef with onions until almost browned through, just some pink, then added the sauce ingredients as published with out the one hour cooking time. I also added a splash of worchestershire sauce, too. Served over buttered & parsley kluski noodles. Liked that this did not have an overpowering sour cream taste, just enough. Thanks for sharing your recipe, Donna, it's a keeper!
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3 users found this review helpful

Cowboy Mashed Potatoes

Reviewed: Mar. 3, 2012
Love these tasty and colorful mashed potatoes! Perfect with our meatloaf. I followed the recipe pretty closely, with the exception of using a 28oz bag of mini yukon golds, and folded some peas in at the end for even more color and veg. A delicious, definite do-over. Thanks for sharing, Steve.
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Easy Salsa Meatloaf

Reviewed: Mar. 3, 2012
This meatloaf was easy and delicious! To make this a little more "south of the border" I used plain breadcrubs and seasoned my meat with Penzey's bold taco, cumin, and onion powder. I subed cilantro for the parsley, and topped the loaf with more salsa. Yummy stuff! A truly versitile recipe, thanks for sharing with us.
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5 users found this review helpful

Thai Curry Soup

Reviewed: Feb. 23, 2012
An outstanding recipe, Kaeli! I loved this spicy, flavorful, comforting soup. Absolutely delicious. I prepared as written, with a couple of small exceptions. I added a 1/2 tablespoon more red curry, and added about a cup extra chicken broth, and cheated by adding super fine rice noodles directly into the pot at the end of cooking. Only change I will make to this next time is to use a 6 oz bag of spinach instead of a 10, love the stuff but want to taste more of that delicious broth! Thanks for sharing your recipe with us, this is exceptional.
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Zippy Chicken Corn Chowder

Reviewed: Jan. 16, 2012
A very tasty soup for a weeknight, comes together in a snap. I baked the chicken in the oven and shredded, then added to the soup. Other than that I made as written. Thanks for sharing your recipe, Doris.
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Beef Bourguignon II

Reviewed: Jan. 15, 2012
An incredible beef stew! I've tried lots of them on AR, and I must say this is in the top three. Why four stars? The cooking teperature is way off. I was really leary when I saw 350 for 3 hours, so I adjusted to 300*, so glad I did. When I checked this at 2 hours most of the liquid was gone, so I added a cup of beef broth and put the temperature down to 250*. I added some beautiful french green beans, and sauteed everything in the same pot. I also added the mushrooms and onions at the start. I added some extra thyme and some crushed rosemary, too. I added a slurry of beef broth and cornstarch the last 15 minutes to thicken the gravy, too. Delicious and plenty of leftovers went in the freezer. Thanks for sharing, Teri.
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4 users found this review helpful

Southwest Stuffed Chicken

Reviewed: Jan. 12, 2012
We absolutely loved this dish and hubs rated a "10"! I prepared as written using thin sliced chix out of the package. Maybe a little smaller than pounding out a regular sized half breast, but makes this a breeze. I added just a little more cumin and some Penzey's Bold Taco to the breading. Skipped the flour. I used 6" skewers, much easier & secure than toothpicks, and broiled the last 5 minutes or so for a crispy coating. I topped these with hot salsa. Just delicious! I'll be preparing these again. Thank you for sharing this recipe, Alcy.
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Adriel's Chinese Curry Chicken

Reviewed: Jan. 8, 2012
Absolutely loved this wonderful curry recipe. Comes together in a snap. I did add quite a few veggies to the mix in addition to the potatoes & onion, red/green pepper strips, shredded carrot, bamboo shoots, so I doubled the sauce. I used half sweet, half hot curry. This was spicy, but we love it that way. Served over jasmine rice with baby peas. I was having a serious curry craving, thanks for helping me out with that, Adriel!
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5 users found this review helpful
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McCormick® Cranberry-Sage Mini Crab Cakes

Reviewed: Dec. 25, 2011
These were absolutely loved and devoured at our Christmas Eve celebrations! Little tricky to make. I prepared as written, the batter is pretty wet, so I placed it in the fridge a good houur before forming these. I placed them raw on cookie trays and refridgerated overnight, then sauted in peanut oil. I served with a cranberry dipping sauce from this site, perfect combination! These would be best prepared and served immediately, but given my time contraints they came out well. Next time I will add more cornbread, and perhaps place the formed cakes in the freezer just a few minutes before sauteeing. Thanks for sharing this recipe, delicious. Dipping sauce recipe (I tripled & added orange zest) http://allrecipes.com/recipe/leftover-turkey-spring-rolls-with-cranberry-sweet-and-sour-dipping-sauce/detail.aspx
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5 users found this review helpful

Doreen's Steak Marinade

Reviewed: Dec. 3, 2011
Any recipe listing sherry as the first ingredient is a good one in my book, and this did not disappoint! Loved this marinade. I did use bottled Italian dressing in place of the oil, otherwise made as directed. My new go-to marinade, thanks for sharing this with us.
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3 users found this review helpful

Onion & Garlic Biscuit Flat Bread

Reviewed: Dec. 1, 2011
These little flatbreads were so yummy! Perfect accompanyment to my pasta dinner. I prepared as directed, and they came out just like the picture. Loved these! Thanks for sharing this tasty recipe, Belle!
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My Kid's Favorite Pork Chops

Reviewed: Nov. 27, 2011
Simple, delicious weeknight comfort food. How easy was this? I browned my bonelss porkchops seasoned with Lawry's Seasoned Salt and cracked black pepper in a little EVOO, added a can of Bud, and a hodge-podge of BBQ sauces that needed to be used up. Sliced onions on top, and an hour and a half later on low, dinner! Pork was fork tender. Loved this easy-peasy recipe. Thanks for sharing.
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4 users found this review helpful

Stuffed Mushrooms Casino

Reviewed: Nov. 25, 2011
These were tasty & well received this Thanksgiving. I used 22 cremini mushrooms and had plenty of stuffing left over, buy a few extras. I used less butter, and a dash of black truffle oil to saute. I also skipped the butter drizzle at the end. I agree with other reviewers, the bacon really overpowers the clam. I would halve it, or less. Thank you for sharing your recipe, I enjoyed trying this.
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Lots O'Veggies Sausage Spaghetti Sauce

Reviewed: Nov. 22, 2011
This was an OUTSTANDING recipe! I was a little apprehensive getting into the recipe and finding all of the editing errors, but this sauce cooked up rich and delicious. What a wonderful alternative to more traditional sauces. I basically followed the recipe as written, used about 6 oz choppped mushrooms and about 4 oz fresh chopped fresh spinach. I used two 28 oz plus one 14 oz cans diced tomatoes, and used dried herbs. A little more sugar, and some red pepper flakes. I also added a 14 oz can of beef broth, and simmmered this for a full 6 hours( about an hour uncovered, too) before serving over thin spaghetti and parm cheese. Just wonderful. Dinner and three freezer bags full. We will be eating this in 2012 for sure!
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Chicken and Gnocchi Soup

Reviewed: Nov. 22, 2011
Comforting is definitely the word that best describes this soup. That, and delicious! This reminds me of the chicken and noodles my grandmother used to make. I used three smallish boneless breasts, just seasoned with celery salt, a pinch of poultry seasoning, and pepper and baked 30 min at 350. I could only find large gnocchi so I halved them, worked perfectly. I followed the recipe as far as amounts, just seasoned with celery seed, a smidge of poultry seasoning and white pepper. I did not use the slurry, this was very rich and creamy without it. I may add a little more chicken broth next time (I used lower sodium). Just wonderful, a definite do-over and surely a crowd pleaser. You have a winner here, Christina! Thank you for sharing it with us.
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TABASCO® Grilled Peppers and Onions

Reviewed: Nov. 18, 2011
So yummy on our grilled brautwurst patty sammies! I prepared exactly as written but just sauteed on the stove. Topped off the sandwich with Texas Pete's honey mustard sauce. Good stuff! Thanks, Tabasco, and thanks to Bellepepper for sharing this recipe with me :) You know a good pepper recipe when you see it!
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7 users found this review helpful

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