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

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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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190 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

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

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

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

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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25 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

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

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

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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14 users found this review helpful

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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13 users found this review helpful

Chicken Salad Fit for a Dragon

Reviewed: Jun. 13, 2011
This is my recipe and I find the calorie count a little shocking. I've tried to research and so far I've come up with a TOTAL for the WHOLE recipe of only 663 calories. So how do they come up with 459 Calories per SERVING? I use only the chicken breast, no skin, a salad dressing of 40 cal per Tbsp, sweet relish has only 15 cal per Tbsp......? I would also like to say ThankYou for your kind reviews. That is the minimum jalapeno I add, often it is a LOT more ;) . Today I used chopped pecans (pine nuts are expensive here too!) I think just about any nut meat would work.
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13 users found this review helpful

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

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

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

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

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

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

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

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

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