DRAGNLAW Recipe Reviews (Pg. 2) - Allrecipes.com (18391764)

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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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5 users found this review helpful

Easter Breakfast Casserole

Reviewed: Apr. 4, 2010
Excellant... but 1 lb of bacon plus all the cheese = 1/4 of your daily intake in salt or more (not too good in the calculations dept). I prebaked the hashbrowns, then add by layering bacon (some jalapeno :) ), then cheese & egg/milk. Finished baking. Watch carefully as cheese may start to overcook. Will lower oven temp. next time. Sprinkled with some parsely at the end. Was tasty but a little salty for me.
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4 users found this review helpful

Macaroni and Cheese V

Reviewed: Mar. 31, 2010
I'm giving this only 3 stars, made exactly as directed, it is rather tasteless. One mistake I made was not to add the salt. I try to be careful when salting pasta and having cheese in the same dish. If often comes out too salty for my taste. For the reviewers who comment on the "grainy" texture. This is because the roue is made only with 1 Tbsp of flour to 2 Tbsp of butter. It is very liquidy, one shouldn't have to simmer it 10 minutes to thicken! It does lose some of the liquid while baking. Next time I will add the salt, 2 Tbsp butter for the roue, and just brown the top under the broiler - it is already hot enough from the pans.
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8 users found this review helpful

Couscous Salad with Dried Cherries

Reviewed: Feb. 5, 2010
My error ends up with a 3 star. I used reconstituted mustard powder, a Tbsp was FAR too much. Cleared my sinus' in seconds. Have made more coucous and testing half'n half but still too strong. I will try adding more cucumbers as well. Thank goodness I wasn't making this for company! But I'm sure, done properly, it will be a 5 star!
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2 users found this review helpful

DeeAnn's Cheesy Bacon Cabbage

Reviewed: Dec. 29, 2009
DeeAnn, you're right. Anyone who has a problem with cabbage should try this. My Jamaican bro-in-law showed me this 30 years ago, but minus the bacon & cheese. For vegetarians, steam the (onion) & cabbage until slightly wilted. Add butter (or olive oil for vegans) to fry it up a bit. Salt & pepper to taste. I was going to try it with the cheese but at the last minute just couldn't do it. I love cheese but have more than enough recipes with it that I didn't want to mask the wonderful crunchy vegies.
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2 users found this review helpful

Eggplant Sandwiches

Reviewed: Aug. 14, 2008
This is WONDERFUL. If you love eggplant - this is it. But the way I made it is not something you serve at a tea. Lots of paper towels for drips and gooey fingers. I love the garlic but think some might find it a little strong. I didn't have fresh basil (howl!) so added dried to the mayo - not bad but fresh would have been better. I used romaine for the green crunch. I used the olive oil to brush on the slices of eggplant which I made fairly thick. Grilled 10min turned oiled, 5min and then accidently burnt them slightly - takes only maybe another 2 min. max. But they were amazing. Messy but amazing.
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1 user found this review helpful

Grilled Apple and Swiss Cheese Sandwich

Reviewed: Jun. 13, 2008
Wonderful. I used the processed Swiss Cheese slices (2), should have sliced the Granny Smith a little thicker, to match the cheese. I did not oil, but I buttered (margarine) the outside of the Grain Bread to grill. Will definetly be on my everyday menus. Have to try the brie and a lot of other cheese too! thanks so much!
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28 users found this review helpful

Carrot and Coriander Soup II

Reviewed: Apr. 4, 2008
I just find the other reviews amazing. This is the worst soup I've ever made! I love coriander/cilantro but...this cilantro overpowered the entire pot - couldn't taste the carrot nor onion nor broth. I ended up adding about 1/1/2 cups of squash to get rid of the soapy taste of the cilantro. I added salt - pepper - still soapy. I even grated some cheese over the top. I was really looking forward to this... but...
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9 users found this review helpful

Raisin and Spice Brown Rice

Reviewed: Mar. 26, 2008
Excellant! Was delish! Would never have thought these would combine so well. I was a little suspicious of my coriander (think it is a little outdated) and will try it next time when I'm sure it is fresher. - BEST PART - you can make the rice ahead of time - reheat, cook and add the other ingredients before going to the table. I love the sweet and savoury aspect of this dish. Thank you Mtreeesor!
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3 users found this review helpful

Polish Style Lasagna

Reviewed: Mar. 3, 2008
haven't made this yet, but can't wait! Will probably do some of the tweaking that the others mention. A word to those of you who are using the precooked noodles. They only work when there is LOTS of extra fluid in the sauces for them to absorb & therefore make them soft. This recipe has no extra liquid so you need to use regular noodles.
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5 users found this review helpful

Marinated Wild Salmon

Reviewed: Mar. 1, 2008
Amazing. Do season first, and marinate after. All the flavours come thru. The cilantro is not overpowering and the red pepper flakes are perfect. Depending on the size of your fish, be careful how long you marinate. You don't want to cook it with the lemon. I grilled individual pieces with a fish rack that allows you to turn them all together. Perfect.
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1 user found this review helpful

Spinach Quiche

Reviewed: Feb. 27, 2008
Excellent, very tasty. For those who found it lacking flavour, it could be your cheese. I also tried it with the ricotta cheese and found it just as good, not dry. This time I added some jalapeno but will add a little more next time and perhaps a bit of fresh ground pepper. The only thing I didn't care for were the crushed croutons. I didn't feel they added anything either time. I will perhaps use some Italian Bread Crumbs next time. Freezing sounds good too, will also give it a go.
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0 users found this review helpful

Szechwan Shrimp

Reviewed: Feb. 10, 2008
Absolutely top of the line! I did not change one thing other than using fresh shrimp (all I had). So I stir cooked the fresh shrimp for just under 2 min. added the sauce and while that was bubbling and thickening the shrimp cook the rest of the way. They were so tender! Also best to let the sauce sit for a minute or two to allow the flavours to blend. First taste, right out of the pan, they hadn't really melded yet. Ooops forgot to mention that next time I think I will use fresh ginger. To me powdered ginger is more for baking. Another suggestion (think this has already been mentioned but..)if you use precooked shrimp, I would suggest you thicken the sauce first and then add the shrimp to heat. This was fast, easy and super delish! Thanks again, Foodgu1
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3 users found this review helpful

Tomato Barley Soup

Reviewed: Jan. 21, 2008
First of all, message to photog.... RIGHT ON! I give this a 5 star even tho I did change a few things (chagrin chagrin) because I wasn't paying attention. I did NOT change any of the ingredients, I just boo booed with the quantities. You just can't miss with the flavour base of onions, celery and carrots. I had accidently frozen 3 fresh tomatoes (don't ask)and needed to use them. I didn't look at the can and it was 28 oz not 14. So I did not add water at all, but used home made chicken broth, at least 48 oz and maybe more. Plus, because I don't highly salt my broth I did add a bit more salt (canned chicken broth can be pretty salty). I also ended up adding an extra 1/4 cup barley (did I mention I love barley in soup?) Thank you Nancy, it's perfectly wonderful!
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2 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jan. 12, 2008
Top Notch! 8 servings if served as a main course, but much more if served as a side. Excellant as a take along. Flavours even better the next day.
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1 user found this review helpful

Mushroom Pie

Reviewed: Jan. 1, 2008
Top Notch! Try subbing 1/2 ea Emmental & Gruyere. Very subtle flavours. You may want to increase the dill by just a tad. Try to get your mixture well into the corners so you don't end up with just pastry there. If you've used flour to roll out your pastry, you might want to moisten the edges for a good seal. Ovens vary so keep an eye on it the last 10 minutes or so. There is a raging debate on whether they are better warm or cold.
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3 users found this review helpful

Scallops with Spaghetti

Reviewed: Dec. 14, 2007
This was spectacular! I'm ashamed to admit I did not follow exactly, but only with what I had on hand. Which means... I happened to have 1+1/2 lb of small bay scallops that needed to be used. Did not have Green Beans, but Zuchinni which I juliened, had to chuck the red pepper which was gross, and subbed at the last minute - some jarred roasted red pepper. But that was it... the rest I had... must admit - the fresh parsley and basil is really the kicker! So even with these changes, spectacular!!!! Thought I would have left-overs, oh oh, 'fraid I pigged out! thank you thank you, Susan, deeeelisiousus!
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18 users found this review helpful

Chicken Potpie

Reviewed: Dec. 2, 2007
Wonderful, wonderful, wonnerful.... Just make sure you have a VERY large skillet or change to a soup pot. Do the math. 4 cups potatoes,carrots, onions. 4 1/2 cups liquid, 4 cups chicken, 2 cups between the peas and corn and you, my friend, have a pan full! Another note to newbies... be sure to cook your butter and flour (roue) to get rid of the "flour" taste. This is a large amount and you might have a tendency to "hurry" things up. To my chagrin I did not have 4 cups of chicken, so added the missing 2 cups with chopped ham. Delightful! Blends in beautifully!. I did add 2 cloves of garlic to the onion & butter. Plus the chicken stock was homemade and I had actually made the stock with cloves (the spice kind). Again Wonderful! Thank you Karen.... I couldn't stop taste testing! a 2nd note, now that supper is over. 2 cups ham and 2 cups chicken are NOT equal. The ham took over the flavour, so if you end up in the same boat and can possibly do it, make sure it is 3 chicken to 1 ham.
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61 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Oct. 26, 2007
Like others I found the heat far too high. As well, I put a lid on. Followed the advise of one reviewer to use a bowl but then found that the garlic pieces were burning. My suggestion is to infuse the oil with the garlic in a pan, strain the garlic out before using oil. If that is adding one more step then perhaps just garlic powder could be used, (although I'm not a fan of powder it does have its uses). It will be a matter of tweaking between the heat, lid, and garlic.
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4 users found this review helpful

Creamy Pumpkin Soup

Reviewed: Oct. 26, 2007
I will keep trying as I can't see why this tasted so bland. Everything in here should have worked but for some reason didn't. "UPDATE & UPGRADE" As per usual I freeze portions of anything that I can - Last night I defrosted, heated and thoroughly enjoyed this soup, ergo the upgrade to 4 stars. Very good comfort soup that I believe kids would enjoy, especially with a few spices which I was just too lazy to add.
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4 users found this review helpful

Displaying results 21-40 (of 74) reviews
 
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