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

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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!
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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.
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Basic Chicken Stock

Reviewed: Dec. 3, 2012
The basics are OK, but I add cloves of garlic just for more flavour.
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3 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!
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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!
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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!
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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!!!!
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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.
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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!
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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.
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13 users found this review helpful

Pesto Cream Sauce

Reviewed: Sep. 6, 2011
Well,.. where to start! Aside from WONDERFUL... I'm giving this a 5 * but with reservations. The reason for my reservation:-... even with the full version, (I halved it) I was a little worried about the amount of Pesto. That was the only ingredient I altered. I used almost half stated and am VERY glad I did. It is an incredible and wonderfully different cream sauce. Althoug we had it with steak from the grill and omited the shrimp, it actually would be better with the shrimp. As far as tomatoes are concerned, I did not have any Roma's on hand and used 1 large tomato, but I scooped out the seeds and liquids; worked perfectly. Also only had very large stuffing mushrooms, was going to use 3 but after chopping only 2, realized that was more than enuf! After making the sauce, turned everything off (had to go feed the horses) came back, cooked the pasta, reheated the sauce.... was wonderful. Could taste everything - mushrooms, garlic, cheese, tomato, (and maybe use slightly less pesto next time) - but it was .... WONDERFUL! definetely a keeper - thanks so much! (hmmm, might add basil or oregano next time....)
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Delectable Marinated Chicken

Reviewed: Aug. 25, 2011
This was delish! I will be making again for sure. Warning thou... for skinless boneless thighs 12 minutes per side could be too long - think it will depend on your BBQ. I did mine about 6 to 7 min. per side and they were perfectly done thru.
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11 users found this review helpful

Eggplant with Mushroom Stuffing

Reviewed: Aug. 25, 2011
An excellant recipe! I love stuffed Eggplant dishes and this one rates very well. I didn't have Swiss, used Gruyere and a bit of Gouda. I used a melon baller to remove the pulp and I oiled the shells to help keep them from getting too brown. I did salt the pulp but not a lot, then used unsalted butter and it was perfect. I put them on a cookie sheet and on the cooler side of the BBQ while I was cooking meat on the hotter side. Worked beautifully. Thank you Joyce Towles!
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Mushroom Kabobs

Reviewed: Jul. 28, 2011
I followed exactly and was a little disappointed. The marinade is nice on the mushrooms but did nothing to enhance the peppers. I will try again and as others have done, I will marinate them for awhile first instead of just brushing on while grilling. I will probably also add some chunks of sweet onion. I did try this again, marinating longer but am still disappointed. These are some of my favourite ingredients and don't know why it is not working. I think the peppers need a stronger flavour for marinating. I rather think this oil mixture is more suited to 'soft' vegies such as zucchini. Which I will try next. I love thyme, rosemary, all these ingredients and really want it to work!
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Sauteed Sweet Plantains (Tajaditas Dulces de Platano)

Reviewed: Jun. 23, 2011
These were delish! Very sweet thou. I waited for my plantain to become ripe (just on black) and now wish I hadn't. It was so ripe as to melt the sugar I sprinkled on immediately. Next time I will try another reviewers idea of adding salt to the sugar. I drained on paper towels but if not removed as quickly as possible the carmelized sugar bonds to the paper. Hint... This morning there was one last little piece left and I popped it into my mouth - yech... cold is not the way to eat them.
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6 users found this review helpful

Filet Mignon with Bacon Cream Sauce

Reviewed: May 21, 2011
I have to agree with Elizabeth32 - be sure to make your sauce first and keep it warm. I always let my meat "rest" before serving or slicing... but the way this recipe reads, the meat is resting for close on or over 15 minutes. Way too much for little tenderloins. A big roast, maybe, but not a small cut of meat. It will be cold, yech! I also think there is way too much fat in total. You can get the same flavour and creaminest without all the fat. You can even use 1% and just need to reduce the sauce. Or not use the fat from the bacon and use a heavier milk product... not need to use both... think of your arteries!
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10 users found this review helpful

Chicken Papadoris

Reviewed: May 2, 2011
Well, here it is 2011 and I printed this recipe off in 2005. I finally made it and it is outstanding! I was only using 4 chicken thighs which I cut into bite size. So I reduced everything by at least half. The curry powder was my own mix, so maybe that is why I found it just fine and not so mild as others mention. I might add a wee tad more curry next time... but I thought it was perfect as is. I also used a whole onion. I did not thicken the gravy but I might if serving to guests, I just didn't think it needed to be. I used a premium grade baking coconut milk, again thou, only half. Slightly worried the thighs wouldn't be tender - wrong, they were wonderful. William Anatooskin, THANK YOU so much, I'm sorry I took so long in trying this recipe.
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Tarragon Tuna Salad

Reviewed: Mar. 11, 2011
This was wonderful. I highly highly recommend!!. But I'm so sorry I did not have fresh herbs nor chives. Used 2 green onions finely chopped. Used 2 Tbsp dried parsley and 1 heaping Tbsp of dried tarragon, 3/4 tsp Dijon mustard (I had the HOT variety). I used 2 1/2 cans of Tuna, one of which was oil packed (oh yum!). I even forgot the pepper and it was STILL delish!! I will add pepper as I use it. Didn't put it in a sandwich. Will pass on the bread and just have it as an open salad on lettuce with the cheese and tomato. Thank you!
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Chicken Marsala Florentine

Reviewed: Jan. 1, 2011
This is very peculiar. I believe there is great potential with all of my favourite ingredients. Somehow it was missing something and I will have to figure it out. I cut back on a lot of the ingredients for two reasons. I was only making it for two and I just felt that some things, like the butter, were just too much. I did add extra baby spinach and could even have probably added more. My tomatoes were oil packed, I reduced to 1/2 cup. I added the Marsala to the tomatoes to measure 1 cup. Felt it was plent. Next time will reduce the tomatoes even more. I agree with another review in that it wasn't colourful but that was not a distraction; the baby spinach made up for it. I was short on the mushrooms, my fault. Will check my ingredients more carefully next time. All in all good, but needs tweaking.
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Dijon-Tarragon Cream Chicken

Reviewed: Dec. 30, 2010
Absolutely wonderful. Don't change a thing! Why on earth go to all the extra trouble with flouring, marinating, etc. when just following the recipe is a gourmet meal. I was short on the cream and topped it up with milk. Also discovered my fresh tarragon was thoroughly dried so rubbed the leaves in my hands to crumble and it was amazing. Thank you Deltaqueen50. It was and is wonderful!
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