DRAGNLAW Recipe Reviews (Pg. 3) - Allrecipes.com (18391764)

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Simple Cauliflower Soup

Reviewed: Oct. 26, 2007
Wonderful,delightful in both ease and taste. I forgot 'grandma's lesson #1' get out ALL ingredients before you start. Didn't have vegetable stock so used Knorr Chicken stock. Also discovered I didn't have enough milk,(sigh...) so just added more stock. I also, like others, rough blended it to make it creamier but still left lots of bits. Scrumptious - I ate two bowls (with a bit of cheese grated on top). Yummy comfort food. THANKS!
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1 user found this review helpful

Basil Chicken over Angel Hair

Reviewed: Oct. 24, 2007
This is amazing. Not heavy like a regular pasta sauce. I can't say I followed the measurements. Everything was eyeballed and wonderful. Didn't have enough fresh basil so added some extra dry. But wished I'd had more fresh. Had RomaGrape tomatoes needed using and one left over from my garden. Also added a few sundried as suggested by another 'viewer. Only hot sauce I had on hand was a Thai Garlic Chili Pepper Sauce that I might have gone just a little heavy on... hmmm good.... And to quote a favourite AD of mine... "I love to cook with wine. Sometimes I even add it to the food I cook." so I did. Added a big splash of white wine. Scrump-dili-oo-tious.!.!.! From the number of reviews (and no I didn't read ALL of them) this has been around for a long time. And gonna be around for more! Thank you Wendy for a "light" pasta dish. (sub shrimp next time?)
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30 users found this review helpful

Lemongrass Coconut Rice

Reviewed: Aug. 17, 2007
This was fabulous. Was going to take a picture but it was eaten up rather quickly! It was my first cooking experience with Lemongrass and I love the subtle flavour. The bay leaves were perfect too. My only other comment is I either just plain forgot the salt altogether or a "pinch" is not enough. Whichever, I added a bit more to enhance the flavour. I love the coconut milk and rice combination. There was not a grain of rice left anywhere. I also used the 'low fat' version of coconut milk. Thank you MrsE - this will be a permanent addition to my recipe box. UPDATE TIPS- Do not use brown rice and do add extra salt. Don't forget to pound even the jarred lemongrass. Add water to the coconut milk to 2 cups liquid, remember most rice needs a 2 to 1 ratio. Use a diffuser under your pan if your heat is still too high for a gentle simmer. One day I'll remember to take a picture!
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11 users found this review helpful

Unbelievable Spinach Calzones

Reviewed: Mar. 22, 2007
I'm not a big fan of calzones (I usually find the bread too much) but I am a big fan of spinach. I'm giving this a 5 because I discovered it is just as wonderful WITHOUT any bread. I didn't have crescent rolls or frozen bread dough on hand, so used pizza dough instead. I also didn't resize the dough, just added more filling and cut them in half for 2 servings. I did add extra spinach (did I mention I love spinach?) Had some filling left over so put serving sizes into custard cups, cover loosely with foil and baked along with the others. Perfect! My brother loved it with the bread - I loved it without!
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3 users found this review helpful

Cream Cheese Squares

Reviewed: Mar. 22, 2007
Wonderful, a very forgiving recipe, it's true. I too made many changes. Used Frozen Puff Pastry, low fat soft creme cheese, added 1 egg, squirt of lemon juice, 1/2 cup sugar. Also only 1/4 cup margarine and 1/2 tsp cinnamon. Those were my personal preferences and just how forgiving this recipe is? I forgot to put on my timer (sigh... again) and overcooked it by almost 20 min. - it came out perfect! I think it actually helped. I was afraid that even the 1/4 cup margarine would be too much. I was wishing I had also followed other suggestions and just brush some butter on top. Not really sure how I will do it next time. This is super delish!
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3 users found this review helpful

Pesto Chicken Florentine

Reviewed: Jan. 31, 2007
I gave this a 4 star as I found the chicken itself lacking in flavour. Will season them with something next time. Using a jarred sauce would be easier but not necessarily time saving as it cooks up while the pasta & chicken are cooking. Did not have a problem with the chicken drying out, it stayed very moist. Only had frozen spinach which I buy in nuggets, so just threw them right in the pan still frozen. Worked very well. The basil pesto excellant and the cheese grating perfect. Presentation is helped with the red of some diced tomato or red peppers on top. This is company food in a hurry - just that chicken needs a little help.
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3 users found this review helpful

Stuffed Eggplant

Reviewed: Jan. 24, 2007
Actually had to throw it out. Did not use olive oil to cook the meat as there was plenty of fat already. Should have REALLY drained the fat off. Perhaps I scooped the shells too thin as they collapsed while baking. Added only 1/4 to 1/2c. breadcrumbs to meat mixture and used only abourt 1/3c crumbs & 1/3c cheese on top. the cheese did not melt at all - just sorta toasted. All in all it was pretty disgusting. I love eggplant and have stuffed a few but this one.... nope, never again!
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3 users found this review helpful

Stuffed Mushrooms

Reviewed: Jan. 7, 2007
These were very good. I think that the flavour of the basalmic vinegar was a little on the strong side, even at just 2 tsp! I will add more hot sauce next time and only use 3 "scant" Tbsp of sour creme and perhaps heaping Tbsp of the mayo to make up for it. I love sour creme but find that it often makes the dish almost too light and takes away from the body. I was going to sprinkle a bit of cheese over the top - but forgot. Made them the night before, covered with foil, took the foil off to pop in the oven next day. Like I said - I forgot to add the extra spinkle of cheese when I ran them under the broiler, which, again my mistake, I should have left them there just a tad longer, but the shrimp were ready! An Excellant recipe which will definetly be made again.
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17 users found this review helpful

Spinach Rice

Reviewed: Jan. 7, 2007
One of the best! Added a bit more milk as I thought it was a little too thick. Tried to be easy on the cheese - used one slice of processed chopped up and grated a bit of brick to mix in as well. The jalapenos were perfect. Only had 1/2 pkg of frozen spinach so also cooked up and used a pkg of fresh. Put everything together the night before, covered with foil ready to pop into the oven the next day, took foil off half way. Wonderful! Thank you.
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5 users found this review helpful

Shrimp Scampi Bake

Reviewed: Jan. 7, 2007
I gave this 4 only due to my own shortcomings. I was going to add breadcrumbs and a touch of Old Spice as suggested by another reviewer and just plain forgot (so much for planning ahead and having everything ready!) Only added 1 Tbsp of the mustard and next time I will also add a little more parsley. I did use the full amount of butter which I thought was fine. By the way, in Canada we have Scampi which I guess would be the equivilant of US crawfish. They are half way between a shrimp and lobster. Ours come from Norway (I think). So I'm always a little puzzled when I see a recipe with the word Scampi - and then there aren't any in the dish! These are super easy being done in the oven and pretty much take care of themselves, which is a blessing while entertaining.
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2 users found this review helpful

Lemon-Curry Deviled Eggs

Reviewed: Jan. 6, 2007
I made these last night to serve today. But I don't think I'm going to! I decreased the lemon juice a bit in the first place but even this morning all you can taste is the lemon. Last night I could even detect a bit of the curry flavour but this morning - nothing - just lemon - no egg taste, no curry taste... I liked the idea of the sour creme instead of mayo and it did make the filling light - too light as there was very little body. How to rescue this dish? I don't know. I will watch with interest other reviewers comments. Hopefully someone will like it and/or make some suggestions. sorry
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10 users found this review helpful

Mediterranean Chickpea Salad II

Reviewed: Jan. 4, 2007
I sorry to say that this did not live up to my expectations at all. Thought it would be wonderful and although it is not bad - the flavours never seem to meld (overnight). I doubt I would make this again without serious changes. I really don't know what is missing. Perhaps it is texture, might try adding some black olives or perhaps some small bits of a mild feta cheese.
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6 users found this review helpful

Spinach and Sun-Dried Tomato Pasta

Reviewed: Dec. 30, 2006
This was very good. Like another reviewer, an wonderful change to the heavy tomato sauces. My printer wasn't working so I scooted between the kitchen and monitor. Tried to chopped the tomatoes before soaking, duh... The red pepper flakes were just right. I also had some mushrooms to use up and I threw in 2 large sliced french echallotes. Used baby spinach and really didn't have quite enough. Will make sure I have more on hand next time. On the side I served butterflied scampi done with garlic/butter and coated in breadcrumbs. Scrumptious. Thank you for your excellent combinations of sun-dried tomatoes and spinach.
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2 users found this review helpful

Best Ever Blueberry Cobbler

Reviewed: Aug. 23, 2006
Very very tasty. Simple to put together. Luckily from the other reviews I was warned for the cakey type topping, to me, a cobbler has the crumb crust top. But nevertheless, still delicious! Will certainly be making again. Like other reviewers I too added a pinch of cinnamon to the blueberries and then a light grating of nutmeg into the flour. Adds just a tiny hint of the spices without taking away from the blueberries. Everything else was exact, perfect with the orange juice. I did not find it overly sweet, which I appreciated. Will be trying this with other fruits as well! Well done Jen!
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4 users found this review helpful

Chinese Pork Tenderloin

Reviewed: Jul. 4, 2006
Absolutely delightful! I was out of Hoisin sauce and decided to substitute Teriyaki with some Fish Sauce added in. Marinated overnight. Baked for 35 minutes (tenderloins were quite thick), wrapped in foil and let sit on the counter for what turned out to be about 45 min. due to interruptions. When sliced, was perfect, juicy, still warm and tender. What I think I like best is the delicate nature of the flavours. I thought it would be quite strong looking at the list of ingredients. However nothing overpowered the other. On the repeat list, thanks Jennifer!
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24 users found this review helpful

Honey Ginger Shrimp

Reviewed: Jul. 3, 2006
I like spicy but I also like to be able to taste the rest of the ingredients, so I took note of other reviewers comments and reduced the red pepper flakes. I believe it was down to a heaping 1/2 tsp. more than plenty enough. When I test tasted I was VERY disappointed. Plenty hot enough but missing something. Added an extra tsp of honey and that seemed to do the trick. With these adjustments - it is most certainly a repeat recipe! Thanks Mande - would never have come up with this on my own! I forgot to mentioned that I used fresh ginger chopped fine. I try to use ground powdered ginger only for baking. I think there is a big difference in the taste.
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3 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Jun. 26, 2006
Wonderful! I was short on almonds so added some pieced pecans to make up the measure. Was probably 1/2 cup of each. Did them altogether in the pan. Not thinking,I accidentally added more butter to the pan to toast the sesame seeds, would have been better toasted dry, but did not ruin them. It just added a little more buttery flavour which was OK by me. Next time I might even toast the poppy seeds to bring out some more of that flavour. But everyone was dipping into the salad before it reached the table! Thank you Jamie!
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2 users found this review helpful

New Red Potato Salad

Reviewed: Jun. 24, 2006
Very very good. I was scraping the bottom of my mayo jar, didn't have a full 1 1/2c. but it didn't ruin a thing. I did add a tiny bit of powdered Keen's Mustard (with a tiny bit of milk). I also used white wine vinegar as I was too lazy to fetch the regular from the basement. A simple, quick and tasty recipe especially if you are pressed for time in the preparation. I did the potatoes and eggs earlier in the day and when I was ready to mix together - it was in the fridge in less than 30 min. & with plenty of time to get cold before the BBQ. Most assuredly on my repeat list.
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4 users found this review helpful

Marinated Barbequed Vegetables

Reviewed: May 22, 2006
Upgrading this to 5 stars. Should have edited my review a long time ago. It is the Eggplant that absorbs too much of the lemon flavour - so adjust accordingly. I now chop in large segments and grill on a bbq grill plate. Still love it... wonderfu!! I do add extra garlic :) and truly, although dried basil works, fresh is wonderful! lThe 4 stars is more from my way of preparing. Should not have left them to marinated as long as I did (about 3 hours)as the lemon taste was a tiny bit too strong. I also only had one clove of garlic, too bad, could have used more! The vegetable mix was wonderful. I love eggplant and you can do almost any vegie mix with this. Throw in a jalapeno for a little bite! Had only dried basil but it worked fine. Always marinate in a bag - so much easier to just flip it over. Will be making again for sure!
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98 users found this review helpful

Blueberry Crumb Bars

Reviewed: May 18, 2006
These are very good but... will make a few changes next time. As is, it's much better served with ice cream. I used butter as recommended by others. Not terribly sweet therefore I think brown sugar would change the blandness that a lot of reviewers were talking about. If you are not into sweet, then as is - is perfect. Be sure to press the dough into the bottom of the pan for a firm base. A wonderful hint I picked up from somewhere(don't remember where) is to use a grate with frozen butter and then rub into your flour. Soooo much easier than cutting in. Will certainly make again and I want to try with other fruit.
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