DRAGNLAW Recipe Reviews (Pg. 1) - Allrecipes.com (18391764)

cook's profile

DRAGNLAW

Reviews

Menus

 
View All Reviews Learn more

Crispy Honey Sriracha Chicken Wings

Reviewed: Jun. 26, 2015
I think perhaps the best part of this recipe is that you can eat the wings (or what ever you chose to cook, eg. legs/tenders) without any sauce at all. Several of my young grandchildren are not yet into hot sauces and these are perfect for them without the sauce... and with the sauce... OMG OMG OMG... they were to die for! As much as I love wings I have never made them as all the recipes I have researched are too fussy and too many steps. This has no deep fat fryer to stand over and worry about the obvious drawbacks to frying - no par boiling, nor 'par baking'- just oven time and times between flipping is perfect to do whatever else is needed. I admit I did use 'Frank's' but the even ratio of hot and honey was perfect. Thank you Chef John - you have scored again!
Was this review helpful? [ YES ]
0 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Jun. 19, 2015
For those of you who felt the 20 min. is not long enough, I suggest you 1) use a high-straight-sided frying pan to make your risotto. 2) Make sure your broth is warm enough, it should not 'sizzle' when you add it. It should be pretty much the same temperature. 3)Turn the heat up just a wee tad and I don't think you will be disappointed. I geared this down for serving 2 with enough left over to try the Risotto al Salto today. (Still used a frying pan) Was short on mushrooms but was just as tasty. I heat my chicken broth in a glass measuring cup in the micro, specifically so I can give it a quick zap when I feel it is cooling. This leaves my other burners free but still gives me the important heated liquid to add.
Was this review helpful? [ YES ]
0 users found this review helpful

Honey-Brined Fried Chicken Breasts

Reviewed: Jun. 19, 2015
Amazing - even with 3 different things changed. 1. I did not have any buttermilk ready so thinned down some greek yogurt with milk and soaked them for about 20 min. 2. I also accidentally grabbed some marmalade and added 1 Tbsp to the brine before realizing. Left it in and still added 2 heaping Tbsp of honey. Do not believe it changed a thing. 3. As some other reviewers did, I used powders not salted for the garlic and onion. And I too was a bit worried about the length of time to fry chicken breasts that were not flattened or halved but felt I had to trust Chef John's judgement especially seeing as he specifically mentioned it would work! IT DID!!! Absolutely delish with the thin (not burnt and NOT greasy!) fried coating.
Was this review helpful? [ YES ]
0 users found this review helpful

LJ's Easy Penne with Vodka Sauce

Reviewed: Jun. 9, 2015
oh boy, I'm having a very difficult time choosing the perfect Vodka Sauce. This is delish. I did sprinkle fresh basil over when serving when I read another reviewer who added some. I also find that using crushed tomatoes in these recipes really reduces the risk of being too acidic.
Was this review helpful? [ YES ]
0 users found this review helpful

Penne with Pink Vodka Sauce

Reviewed: Jun. 9, 2015
I love the creamy smoothness of this sauce, which I find more traditional to Vodka Sauces. With the exception of the heavy creme, for which I sub with a lighter one, this is very, very, very good!
Was this review helpful? [ YES ]
0 users found this review helpful

Pasta in Vodka Sauce

Reviewed: Jun. 9, 2015
I have been trying a lot of the vodka sauces. All are great hits. So far this is my favourite. Appreciate the half'n half rather than the heavy creme's.
Was this review helpful? [ YES ]
0 users found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Jun. 9, 2015
Most vodka sauce recipes add the vodka much earlier in the cooking process and reduce and cook off the alcohol then. When making this recipe I did add the vodka with the tomatoes but let it simmer for an hour or so. Added the creme just before serving. Delish. I have also frozen some sauce in small containers, defrosted in the micro, heated on the stove - still delish!
Was this review helpful? [ YES ]
0 users found this review helpful

Shrimp Salad Singapore

Reviewed: May 9, 2015
When I first started making this recipe, canned bean sprouts were the only ones easily available. Nowadays fresh sprouts are very common at the grocers. I much prefer fresh but canned is still acceptable.
Was this review helpful? [ YES ]
1 user found this review helpful

Shrimp in Sherry Cream Sauce

Reviewed: Apr. 22, 2015
When your stove konks out and you only have a microwave to cook with you get inventive. You can make amazing meals with your micro, it is another complete stove at your fingertips. So I actually use my microwave alot anyhow so this recipe fit in well. I made the rice first (in the micro), set aside, defrosted the shrimp (in the micro), started the onions and butter (in the micro) while I peeled the shrimp. Mixed everything straight into the casserole, including the shrimp and cooked on medium/high, stirring occasionally for about 10 min. (Micro's differ in strength so you will have to check). I did find you need to be careful on how thick the sauce gets. A 2 dish meal! One casserole for the rice, one for the shrimp. Used a paper plate/towel to defrost the shrimp. How to defrost shrmp in the micro. Arrange on plate with tails all towards the centre. Micro using the 'muffin' setting- usually about 10 sec. on a very low strength, keep you eye on the so they don't cook, turn plate, zap again - peel. Of course running under cold water works well too but aggravates my arthritic hands. Love my micro! Thanks Aimee!
Was this review helpful? [ YES ]
2 users found this review helpful

The Best Meatballs

Reviewed: Nov. 22, 2014
With well over 700 reviews is seems a bit redundant to add another but these were so good I just have to. Like others I baked them in the oven. Started off at 350 but then bumped it up closer to 400. Next time I'll do it all at 375. Took 20 min for the larger balls and about 10 to 12 for the smaller. I placed the larger balls on a cookie rack over a sheet and the smaller ones on parchment lined rimmed sheets. By far the best way is the parchment paper. Super easy clean-up. I have been looking for a long time for the perfect meatball recipe and this is it - I am so happy to finally have this wonderful recipe. Many many huge thanks to Geanine for submitting and thanks also to other reviewers for all their input and suggestions.
Was this review helpful? [ YES ]
3 users found this review helpful

Grilled Shrimp Caprese

Reviewed: May 10, 2014
Loved it. But I also thought that heavy whipping creme was too much. I used half n half. That was my only change. 1. Shrimp only need to be marinated 20 min to an hour IF there is an acid in the marinade. You could potentially marinade this for hours with no harm. 2. Yes, the instructions could have been a bit better. Marinade, make sauce, boiling the water for the pasta and while that comes to a boil thread your shrimp for the grill. 3. The time it takes to grill the shrimp depends entirely on their size. Medium to large shrimp can easily go 2 to 3 min. per side! 4. The mozzarella is not added with the Parmesan, only at the end just before serving and won't clog up. I found it served up very well. 4 of us pigged out on this recipe which says it is for 6. We are big eaters so Yes, I would have added an extra 1/2 lb of shrimp for 6 people. Took me many embarrassing lessons to learn to read and visualize the steps in a recipe before actually starting to cook. LOL Way to go Gretchen, super yummy! Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Seared Scallops with Tropical Salsa

Reviewed: Mar. 16, 2013
This was excellent. For those that had a problem with the scallops, be sure to dry them well. So pat dry before cooking. Let them rest on a towel for about 10 minutes while you are prepping the salsa. Large Sea Scallops will take anywhere from 2+1/2 to 4 min. on the first side and 2 to 4 min. on the second side. Scallops should still be very soft in the middle and opaque and firm on the outside. Over-cooking them will make them tough and chewy.
Was this review helpful? [ YES ]
5 users found this review helpful

Basic Chicken Stock

Reviewed: Dec. 3, 2012
The basics are OK, but I add cloves of garlic just for more flavour.
Was this review helpful? [ YES ]
4 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Oct. 10, 2012
Use a wire rack to cook them on... even thou it takes slightly longer to cook, I prefer baking in the oven - or under the grill - not the BBQ - have too many other things going on at the same time and bacon flare ups are a pain in the :O . That said... best tip is to bake/grill in the oven BUT place them on a wire rack on a cookie sheet. This way they are not sitting in the grease which can now drip below. Foil on the sheet also makes a far easier clean up! Hot summer? don't want to use the oven? Baked them on the upper rack of bbq, still on a wire racked sheet. Times will vary depending on what else you are cooking. A previous reviewer said they used salmon flavoured creme cheese - WOW - fantastic. I use a different flavour ingredient almost every time. What ever I have handy. None have been failures! BTW, poblanos work well too... just a slightly different cooking time, depending on your filling. But the larger size gives you such a variety of choices for fillings. Miss G. good post! delish!
Was this review helpful? [ YES ]
5 users found this review helpful

Spicy Lime Grilled Shrimp

Reviewed: Jun. 5, 2012
Marvelous and EASY. Peeled shrimp early in day, made the marinade early as well and kept in plastic bag. Soaked the bamboo sticks in another plastic bag. Just before leaving for the BBQ, dumped the shrimp into the marinade bag and gently massaged too coat well. Took longer to get to the BBQ but the extra marinading time didn't hurt. Once at the party I then threaded 5 shrimp each on (doubled) skewers. Didn't want to thread them earlier as I was afraid the bamboo might pierce the bags while traveling. I used 30 shrimp of 26-30 size, home made Cajun spice, juice of 2 (very small) limes and a heaping (?) Tbsp of veg. oil. Was a huge hit and because everything is so easy to do ahead of time, the marinade is very fast and simple, going to see a lot of these shrimp on the BBQ! Thanks so much!
Was this review helpful? [ YES ]
0 users found this review helpful

Southern Fried Chicken

Reviewed: Jun. 5, 2012
Salt, pepper, smoked paprika and rolled in RICE flower. All on a paper towel. Put in deep fryer while assembling salad. Couldn't have found a faster way to have fried chicken - was wonderful. Hardly any clean up other than paper towels! Thanks so much!
Was this review helpful? [ YES ]
1 user found this review helpful

Thai Quivering Tenderloins

Reviewed: Nov. 16, 2011
Very good, perfectly spicy and I could still taste everything. Think the peanut butter was just right, any more would have been too much and any less would have disappeared. I used only 1/2 tsp red pepper flakes and added diced jalapeno as I needed to use it up. Will be also trying this on chicken. We don't always have fresh cilantro available. I wait until I can get it and then go crazy with all my recipes that simply wouldn't be the same without it. Thank you adrienne duval, super delish!!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Nov. 5, 2011
this is really very good. I've made many rice/tomato casseroles but think this is the first time with "spicy" sausage. It is a winner! I did cut the pepper and cayenne a wee tad because I added one chopped (seeded) jalapeno. I like spicy but I also like to be able to taste all the ingredients. Used "hot" Italian sausages, decased and mashed. I frequently do this type of meal on the stove top if I am in the kitchen for the cooking. The oven is reserved for when I can't be there and I let it cook by itself. In both cases it is wise, as others have said, to stir once in a while and check on the liquid for the rice. Personal preference is a moist casserole - not gummy and dry. And best of all is freezing a couple of meals for those days when all you want to do is push one button for your supper.
Was this review helpful? [ YES ]
6 users found this review helpful

Pork Medallions

Reviewed: Nov. 2, 2011
Excellant! Fairly quick and very easy. Love recipes that I can leave alone in the pan til serving. I used chops as that is what I had and they were tender, moist and absolutely delish!! Might want to watch the salt content between the butter/margarine - chicken broth - and 1/4 tsp salt. Found mine just a tad salty but I think that was my own fault. Well, done Donald!
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Fried Eggplant

Reviewed: Oct. 3, 2011
*** Dip, bread and refridgerate for 20 minutes - then fry. Bread crumps will stay on the eggplant and not in the pan! As a child I didn't care for this but by the time I was a teen - couldn't get enough. Of course, back then it was fried in butter. I admit I still use butter but with a mix of oil.
Was this review helpful? [ YES ]
13 users found this review helpful

Displaying results 1-20 (of 84) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States