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

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Romano Chicken

Reviewed: Mar. 13, 2005
Absolutely the best! Don't change a thing! I used a glass 9x9 dish. The Tbsp of melted butter, although I didn't think it would do the trick, was enough. I would have to say that Pounding time is not included in the Prep Time. I pounded mine very thin and then froze the extras. Worked very well. Thank you. Have made several times now and guests are always amazed.
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Creamy Scallop Chowder

Reviewed: Mar. 17, 2005
Excellant! Several points as others had noted. Had to add extra liquid as 1 1/2 cups liquid to 2 Tbsp flour came out like paste. So kept adding a combination of wine and milk. I was preparing this as the main part of the meal so it was sort of skimpy for four servings. I too added a potato and a bit of corn. Next time will add another potato and try to judge the liquid for four main portions, as to me, I believe a chowder is the main part of a meal. Trust me, there will definitely be a lot of next times! Wonderful Shrley, thank you!
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2 users found this review helpful

Stuffed Eggplant with Shrimp and Basil

Reviewed: Mar. 17, 2005
First time I made this, we thought we'd died and gone to heaven! But then the second time came out way too dry and the third time was not the same either. The only thing I can think of is the size of the eggplant to the other quantities. I'm not changing the rating thou - it deserves that 5 stars! Thanks truckerdoo!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 22, 2005
Nothing wrong with this one! Very good! I did add a bit of extra liquid (as others mentioned)but still let it reduce. I can understand other reviewers who were not thrilled with the basalmic vinegar. If basil and/or vinegar are not on your favourites list then this is not for you. I too, pounded out two chicken breasts and had plenty to serve three. I did the chicken first, put it aside, then the garlic, mushrooms(and some sweet onion, added the liquid and put the chicken back in. Don't belittle the bay leaf and thyme, they DO add flavour! Thanks Colleen, this is going in my book.
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Couscous with Mushrooms and Sun-Dried Tomatoes

Reviewed: Mar. 3, 2006
I've been doing this recipe for several years now and guests are surprised and pleased. I don't usually have a lot of cilantro around and skimp on it but all of the flavours are excellant. Been used as both a side and main dish. I also find it a quick an'easy fix. Thanks Ruth, well done!
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Mar. 3, 2006
Absolutely delightful. Guests will think you slaved for hours. Didn't change a thing and won't. A welcome and simple change for chicken.
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Carib Black Bean Soup

Reviewed: Mar. 3, 2006
I love soups, especially when I can freeze some servings. I increased the quantities (my pkg of beans was a bit bigger) but tried to keep the ratio of the ingredients. I was also afraid the freezing would lose the hint of the sherry, but it didn't! I found it easier to use a hand blender to puree the soup directly in the pot. This left some very tasty bits in the soup. Hearty comfort stuff! Thank you W Anatooskin!
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Cathy's Banana Bread

Reviewed: Mar. 7, 2006
Another 5 Star recipe. Absolutely NO changes, no brown sugar, no cinnamon, no changes. Been looking a long time and I have to guess the sour creme is the secret. Any recipe I've tried that uses sour creme in the baking seems to make it sooo tender and tasty. I gave this as Christmas presents done in 4 mini pans per recipe. Freezes beautifully. Thanks Cathy, my search is over.
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Chicken In a Tarragon Sauce

Reviewed: Mar. 10, 2006
I just made this again last night. Was horribly disappointed considering I loved it before. I used a Sauvignon Blanc and that was all I could taste in the sauce. Taste testing as I went along, I reduced by about 1/2 before adding the thickener, hoping to correct the wine taste. Because I love tarragon so much (hmmm perhaps because it relates to dragon?) I will try again, this time replacing 1/2 with either chicken or vegie stock.
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15 users found this review helpful

Wasabi Mayo Salmon

Reviewed: Mar. 17, 2006
I gave this only 4 stars as it didn't "knock my socks off". I'm not a big mayo fan and perhaps that's why. But my son loved it. I did only two fillets and tried to adjust the measures accordingly. Used w/paste (all I had) and bread crumbs (again, no chips on hand) also used Ultra low fat Helleman's Mayo. Next time I'll just run it quickly under the broiler as I thought it looked "undone". The 2 fillets baked in an 8x8 pan took approx. 25 min. The EASE of prep is wonderful and I will definetly try again. Next time will make sure there are chips. Actually this sounds like it would be wonderful on the grill and as soon as the ice melts a bit more .... Thanks Lesley, you've given me inspiration to experiment.
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Mar. 20, 2006
I gave this only 4 as I had to change several things. First time I made this - like other reviewers, it was too salty and I found the sauce didn't meld with the asparagus. Since then I've omitted the salt (plenty in the butter and soya) equalize the soya and balsamic, melt and pour over the asparagus about 1/2 way to 3/4 of the way throu cooking. That last little bit in the oven with the sauce seems to meld it and do the trick for me. Yes, I too add some crushed garlic. This recipe is also wonderful with zucchini that has been quartered lengthwise. And so now I think it's a 5 star!
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12 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: May 3, 2006
Delicious, easy and will certainly make again. If chicken is pounded really thin, it cooks faster. I only did two breasts and they filled the pan. Doing four, make sure you use a very large pan! You will also have to compensate by making sure the mushrooms are in long enough to get properly browned. I almost always cut the butter a bit with veg.oil. I did add more than a pinch of garlic pwdr and probably more than a tsp of paprika. I just coated til I thought it looked good. I served it with steamed/buttered & seasoned cabbage and onion (Jamaican style).Thanks Mariana
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Lemon Garlic Tilapia

Reviewed: May 7, 2006
For sure a 5*. Only change I made was to add the crushed garlic to the melted butter drizzle over the fish. My tilapia was frozen and I left it that way- straight into the oven. Came out perfect. Thought the lemon would be too much, was wrong... perfect, light and wonderful. Thanks Eireann.
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188 users found this review helpful

Snow Tunnel Cake

Reviewed: May 7, 2006
To cut an angel cake use a serrated bread knife. The larger the teeth the less crumbs. Just practice. I had this recipe from my mother-in-law many many years ago. Always a winner!
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11 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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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

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

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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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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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

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