CODEACE Recipe Reviews (Pg. 1) - Allrecipes.com (18382084)

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Stuffed Filet Mignon Bites

Reviewed: Nov. 23, 2010
these were great added white pepper, old bay,1teaspoon horseradish,and a few drops of tabasco,to doubled cream cheese mixture used precooked bacon,too cold to grill so baked in oven at 450 for about8 min. turning half way through to crisp bacon,worked great in oven much easier then watching in broiler, I agree with reviewers who said to keep them bite size but I had trouble keeping filling inside when they were small any suggestions? I froze about 40 of them,will thaw them,and make for pre thanksgiving party tomorrow hope they are just as good, an expirement to add them to our xmas eve. appetizer buffet
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6 users found this review helpful

Mexican Bean Salad

Reviewed: Mar. 6, 2009
This is a great salad,I tripled veg. ingredients but only doubled dressing ingredients came out just right. I used the 3 beans called for plus chili beans,great northern, black eyed peas,garbanzo, and pinto plus an extra can of black beans. used a tablespoon of tabasco sauce and added 4 jalapenos and black olives. Everyone loved it. I had many requests for the recipe.
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0 users found this review helpful

Crab Quiche

Reviewed: Apr. 14, 2008
good recipe much better then the ones with mayo, doubled recipe used double cream, eggs, black pepper and cheese but used 2 14 oz packages of imitation crab 2tsp. tabasco sauce, added old bay blackened spice (1 tbsp.) left out salt.Used 8 green onions and topped with colby jack cheese for added flavor and color after turning oven off.
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2 users found this review helpful

Torsk

Reviewed: Feb. 13, 2007
used center cut cod from sam's club brought water to full boil dropped fish in one at a time boiled just 2 min. didn't fall apart at all, did this in the morning wrapped in paper towels to dry then put between layers of wax paper in tuppperware in fridge. At dinner time put in disposable aluminum pan covered with butter and broiled til started to brown, delious whloe family loved it. Be sure to used thick cut loins.
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49 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 12, 2005
This recipe was good as is,but I now use it combined with 3 other recipes for french dip and it is great,I use all of the ingredients in this recipe except use only 2 cups of water and leave out both the salt and onion salt,I add 2 cups onion sliced thin sauted in 1/4 cup butter ,1/2 cup soy sauce, 1 can coke[do not use diet or an off brand] 1 12 oz. can dark beer, 1 can beef broth, 1 can condesned french onion soup [campbells is best] I use the zesty soup mix. I try to get at least a 5 to 6 pound roast rump is o.k. if its choice otherwise I use a sirlion tip roast, this is much cheaper and less fat than a regular sirlion. I also add italian seasoning, basil, oregano,thyme,and white pepper. I slice the meat very thin like a french dip. update I have started leaving the water out and adding another can of low sodium beef broth.
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195 users found this review helpful

Baked Dijon Salmon

Reviewed: May 18, 2005
This was o.k. not as good as all the reviews sounded.Very quick and easy, would have been even quicker to use a bottled honey mustard sauce, this sauce didn't taste any different than the bottled kind.
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0 users found this review helpful

Ann's Neptune's Delight

Reviewed: May 14, 2005
very good, also added 1 cup of scallops.Did not cook shimp or scallops ahead, just added into hot sauce along with imitation crab meat the seafood came out perfect without being over cooked put all together in 1 cassorole and baked for 20 minutes.
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9 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Mar. 28, 2005
Good recipe not great but good for a quick easy week night meal. Used white wine instead of milk and chicken herb cream soup for more flavor. used pepperjack cheese along with swiss we like lots of cheese and it kicks up the fiavor a little, when I have more time I also add lots of italian spices to stuffing mix (basil,thmye,oregano,italian seasoning).
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 28, 2005
Very good flavor doubled all ingedients except salt (left that out and sprinkled a little on just before roasting) also added 1teaspoon of 6 pepper spice and 1 of dried red pepper, had a 5-1/2 lb. roast. Put the rub on 2 days before roasting (roast was partially frozen when I used rub). Srinkled with course ground pepper and the salt, roasted at 450 for 20 min. then 325 for 2 hours for med. rare. Very good, served with au jus. good commets from gathering of 25 for easter.
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Baked Seafood Au Gratin

Reviewed: Mar. 28, 2005
I'm giving this 5 stars even tho I didn't follow recipe because I'm sure it would be great as is. Did the crust part as in recipe, then used 2 8 oz. bottles of clam juice and 1/2 cup white wine for liquid instead of water.Used 1-1/2 lb. shrimp, 1 lb. scallops. 12.oz flounder, 1 lb.lobster chunks for seafood,(used more seafood because a lot of people said it was runny),used 2 cups heavy cream, and the liquid I cooked seafood in.Used 1 cup parmeasan cheese,4 oz. cream cheese,1 cup 3 cheese blend (mozz.cheddar, provolone).Used white wine vinegar and left out salt.It came out out of this world every one at Easter loved it, (20)people. Cooked each seafood ingedient separatly since I didn't use the 4 cups of water so they would cook evenly, just took them out of liquid, returned to boil and put the next one in, just took a few min. longer and eack seafood was cooked perfectly.
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59 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Mar. 28, 2005
This is fantastic everyone at Easter liked this lamb and most had never had lamb before,had about 20 adults and 6 kids. I doubled marinade, covered roast well and because it was a boneless leg I was able to get the marinade well into middle of roast. Like other reviewers I put marinade into blender, this resulted in the rosemary having a stronger taste, next time will probably just use the 2 tablespoons rosemary and double every thing else. Roasted at 450 for 20 min. then 325 for 1-1/2 hours this was med. rare for a 5-1/2 lb. roast.
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2 users found this review helpful

Bud's Potato Salad

Reviewed: Mar. 25, 2005
Loved this potato salad, but prefer to marinate just 3 to 4 hours. I use celery salt instead of regular salt and celery seed. Best made with red potatoes, red wine vinegar also works fine gives it a little more kick. Until I used this recipe I didn't like sugar or vinegar in our potato salad, the wine vinegar makes a world of differance. Be careful not to over cook the potatoes, they don't need to be as soft as with other recipes because they soften while marinating. I also add about a dozen eggs , can't imagine potato salad without eggs.
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7 users found this review helpful

Oven Stew with Burgundy Wine

Reviewed: Mar. 13, 2005
We did not care for the taste of this at all. Loved the easy oven prep. but took less then 2 hours certainly not 4. Also needed a lot more liquid, used beef broth instead of bouilln and water and used 2-1/2 cups, maybe thats why it didn't taste good, or maybe it was the wine I used {merlot] but will stick to traditional stew recipes and use the wine in other recipes. Will defintely use the oven method again, just with a another recipe.
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Garlic Chicken

Reviewed: Mar. 12, 2005
tasted great,simple and fast,didn't get very crispy even though I used a rack, but was good anyway, used leftovers the next night with a box of butter and herb pasta roni,and 2 cups of schwans mediterranean veg. had 2- 1/2 5oz. breasts cut into cubes used water and milk on package intructions added a little cream and white wine when almost done took 5 min. almost tasted gourmet
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Chicken Monterey

Reviewed: Feb. 21, 2005
Good recipe, I agree that it needs more sauce doubled onions,used 2 cups canned mushrooms {we buy gallon cans ofmushrooms at Sam's club] used 1 cup of wine and 12 oz. can of chicken broth used 2 cups of flour with lots of spices, italian seasoning,basil, oregano,thmye,sage,dillweed,and put the white pepper and celery salt in flour along with fresh ground pepper, then used 3 tablespoons of flour mix in sauce before coating the chicken. Also doubled the cheese in sauce and used 1 cup on top. Turned out great.
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Reuben Dip

Reviewed: Jan. 29, 2005
My husband is a reuben lover,he says this dip is even better then a reuben sandwich. I don't like sauerkraut and I even thought it was good. served with townhouse new rye crackers they are great with this dip.
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1 user found this review helpful

Coconut Shrimp I

Reviewed: Jan. 29, 2005
Great recipe, use as large as shrimp as you can find and afford for best flavor. These shrimp can be deep fried and frozen for do ahead ease, just fry for 2 minutes place in container not touching each other freeze, to reheat place in 450 degree oven for 10 to 15 minutes depending on size of shrimp. Tastes almost as good as right out of fryer.
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Buffalo Shrimp

Reviewed: Jan. 29, 2005
very good recipe made shrimp excactly as recipe, but instead of sauce made a beer batter and added hot sauce as part of liquid, I used 3 ounces but can be adjusted to spiceiness to your taste. after dipping shrimp in flour mixture I dipped into batter and deep fried for 2 minutes. the shimp can be frozen this way and reheated in 450 degree oven for 10 to 15 minutes.
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1 user found this review helpful

Chicken Marsala

Reviewed: Jan. 15, 2005
this recipe is very good, but lacks flavor as is. Added 1 teaspoon 0f oregano plus 1 each of basil and thmye and tablespoon of italian seasoning used seasoming salt for salt and 1teaspoon of white pepper instead of the black also doubled the flour and the wines to make more sauce. Browned chicken and put in oven to finsh cooking while finishing sauce. This way the coating stayed on chicken. Put chicken back in sauce and served over fettuicine.
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1 user found this review helpful

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