ryanandkylesmom Recipe Reviews (Pg. 1) - Allrecipes.com (18380128)

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Barbeque Halibut Steaks

Reviewed: Apr. 13, 2006
Tried this recipe for the first time last night and I must say it was fantastic! I marinated the Halibut for several hours before grilling. I think the butter flavor is essential so rather than substituting oil for butter I just melted the butter and allowed it to sit in the marinade before adding the Halibut. Of course it thickened up again, but once the Halibut was on the grill, it just melted into the fish. My whole family enjoyed this recipe. Thank you!
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128 users found this review helpful

Cajun Appetizer Meatballs

Reviewed: Feb. 13, 2006
These meatballs are just fantastic and such a nice change of pace from the traditional Italian flavor of most meatballs. I've made these tree times so far, changing only the hot sauce. The first time I made them with Franks Red Hot Chili and Lime, which was delicious. The second I used simple Tabasco. This most recent I used Cholula. I think I'll stick with Cholula because it has just the right zip, and you can't beat the subtle tang. I love this recipe and highly recommend it to anyone who's contemplating giving it a try.
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83 users found this review helpful

Labneh (Lebanese Cream Cheese)

Reviewed: May 30, 2005
Labneh is awesome, and this recipe is no exception, and simple enough to make. I prefer making my own yogurt and then straining it through the cheesecloth. I then shape the labneh into 2-inch balls and store in a jar with olive oil. Alternately, I store the labneh in a separate container and add the olive oil at serving time.
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58 users found this review helpful

Tex-Mex Burger with Cajun Mayo

Reviewed: Feb. 2, 2006
These burgers are just awesome! I followed the recipe exactly and they were fantastic, and I can't say enough about how simple but perfect the cajun mayo was. Yum!
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54 users found this review helpful

Tail Burner Firehouse French Fries

Reviewed: Feb. 24, 2006
I thought these were great! After reading the other reviews I only made one small change in that I used less butter than called for, and instead of using little pats, I melted in first, tossed the seasonings in with the butter, and drizzled it on top of the fries before baking. It turned out perfectly. Nothing was soggy or greasy, and the fries crisped up beautifully.
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43 users found this review helpful

Artichoke, Cheese and Olive Antipasto

Reviewed: Jun. 3, 2005
This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious!
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36 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Mar. 13, 2006
Excellent! Lots of zip! Works great with lime also, for a different twist when you're up for a change.
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32 users found this review helpful

Tortilla Rollups V

Reviewed: Feb. 22, 2006
These are really good! I loved them, and they're addictive. I made them using a "tender" jerky, rather then the really dry, chewier jerky and they turned out great! Now that I've tried them, I'd make them for company without hesitation!
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25 users found this review helpful

Thai Pork with Peanut Sauce

Reviewed: May 16, 2005
I was tempted to try this recipe using chicken instead of pork, but my husband was in the mood for pork, so I made it exactly as written and it didn't disappoint! Yum! What a wonderful and tasty dish! We really enjoyed the flavor combinations and will definitely be making this again.
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24 users found this review helpful

Papa John's Bar-B-Q Sauce

Reviewed: Apr. 9, 2005
Thank you Janis and Papa John! We enjoyed this a few weeks ago, and I must admit...it's better than the recipe my mother gave me years ago. It was a really nice change for us and we enjoyed the flavor a lot. This is worth making, without a doubt! Thanks again!
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21 users found this review helpful

Awesome Korean Steak

Reviewed: Mar. 25, 2006
This is a wonderful recipe! For those who find the saltiness of the soy sauce a bit too much, darker (Chinese) rather then the lighter (Japanese) soy sauce packs tons of flavor without the intense saltiness of the Japanese varieties. The meat will have a darker appearance after marinating in darker soy sauce, but it won't be as salty. My family and I enjoy this recipe at least once a month. It is truly delcious!
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19 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Apr. 8, 2006
This side dish is absolutely wonderful! We loved it and the addition of spinach was brilliant! The combination worked beautifully. I'll be making this time and again since it works well alongside just about everything! I did add slightly more spinach than the recipe called for because the first time I made it I found the spinach wilted away and there was barely any left. Thanks for sharing such a simple but great recipe!
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18 users found this review helpful

Calabrese Style Spaghetti

Reviewed: Feb. 26, 2006
This is very good. The only thing I did differently was use the butter to saute the garlic before tossing it with the pasta. I prefer a mellower flavor then you get with raw garlic. Adding a little bit of white onion to the saute adds a little sweetness, too. I found this recipe worked well with Parmesan cheese as well.
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18 users found this review helpful

Baked Round Steak in Barbeque Sauce

Reviewed: Feb. 22, 2006
This recipe is good, but the first time I made it I found it to be a bit lacking in flavor. The second time I added some minced onion and fried it with the garlic and that seemed to do the trick because now it's perfect!
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18 users found this review helpful

Asian Potato Salad

Reviewed: Mar. 15, 2006
This potato salad is awesome! At first glance it doesn't seem like the combination of ingredients would work, but they actually work beautifully. The bok choy and peppers add crunch, and the soy sauce adds just the right amount of saltiness. I used maple cured bacon which is a little less salty then regular smoked bacon, and it turned out great! I'm a cilantro lover, so I added cilantro according to the recipe however I think that those who don't care for the strong flavor of cilantro could easily substitute parsley and not miss a beat. This is a great recipe and I will be making it again and again. Yum!
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17 users found this review helpful

Victoria's Cucumber Salad

Reviewed: Feb. 8, 2006
I thought this was pretty good. The mayo was a nice twist, as I would normally opt for sour cream. I've made this twice. The first time I followed the recipe exactly as written, the second time I used white vingear in place of the mayo, although I used only 1/4 cup. Vinegar and cucumbers seem to compliment each other perfectly, and with the addition of the salt, pepper and garlic powder, well...it was just yum! I'll be making this recipe again...both ways.
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15 users found this review helpful

Robin's Spicy Ribs

Reviewed: Mar. 11, 2006
Spicy is right! Wow! This recipe calls for a good beer, some lemonade or iced-tea on the side! These ribs were pretty good but next time I'll cut down on the red pepper flakes. I found the intensity of the heat almost overpowers the other flavors, but all in all good flavor combination and the ribs were really tasty. Only reason I'm holding back one star is for the reason listed above, but for sure this recipe is worth making and I plan to make it again soon. Thanks Ryan!
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13 users found this review helpful

Cilantro and Garlic Potatoes

Reviewed: Apr. 12, 2005
OMG this is sooo tasty! Yum! Too bad we can only go as high as 5 stars since this deserves at least 10! I've had this before, although without the cumin. I believe the first time I had it, it had some sort of hot pepper, perhaps jalapeno, added. This version is really, really, really good. I love this alongside barbecued steak. You can't beat the flavors! "Shukrahn" Lebanese!
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11 users found this review helpful

Cilantro and Lime Butter

Reviewed: Apr. 12, 2005
This recipe is so simple but soooo good! It's just as wonderful slathered on sliced skirt steak as it is on just-off- the-barbecue rib eye steaks. It does not dissapoint.
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10 users found this review helpful

Zucchini Sticks

Reviewed: Apr. 11, 2006
These were just okay. I'm not sure what I did wrong, but the batter didn't stick well to the zucchini, so the end result was closer to fried plain zucchini rather then the batter coated, deep fried zucchini sticks I sometimes order in restaurants. I'm not ready to give up on this recipe just yet though. I'll have to try these one more time and see if they turn out better next time.
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8 users found this review helpful

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