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

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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

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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2 users 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

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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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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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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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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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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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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1 user found this review helpful

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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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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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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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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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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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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185 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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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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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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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

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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