BRANDIDEG5 Recipe Reviews (Pg. 1) - Allrecipes.com (1840948)

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Chef John's Italian Meatballs

Reviewed: Jan. 28, 2014
Wow!! wonderful! I did reduce the milk to 1/3 cup but did soak the breadcrumbs in it. And I only had Italian breadcrumbs in my pantry so I used that. I also cooked them a bit longer in the oven and they were absolutely fabulous. I made my marinara sauce and beforehand and put the meatballs in the sauce after they came out of the oven. My husband and kids loved it. My 4 year old daughter, who never stops talking, had her little head in the bowl the entire time. haha. Try these...you won't be disappointed.
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1 user found this review helpful

Chef John's Stuffed Peppers

Reviewed: Jul. 29, 2012
Really delicious! I used Mild Rotels for the tomatoes (will use original next time). The sauce is good but next time, I will add garlic for more flavor. I used Texmati rice (cooked according to package, not this recipe) because it has an excellent flavor. One other helpful note: This recipe yields enough filling for 6 full peppers or 12 halves. Divine aroma while baking, too!
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2 users found this review helpful

Best Lemonade Ever

Reviewed: Jan. 25, 2012
So very delicious! We and our kids love the lemonade from chick-fil-a and this lemonade tastes just like it! Maybe even better!! Tart and sweet!
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5 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 5, 2010
So delish. I actually forgot to omit the salt since my pistachios were already salted. Still fabulous! My guests loved them!
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12 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 22, 2010
Delish! Like most reviewers suggested, I used 2 cans of sweetened condensed milk and it was fine. I don't know think it would have been too sweet with 3 full cups but you would need the deeper crust because mine went to the top with 2 cans on a regular size crust. After making and serving this pie a dozen times, I recommend serving whipped cream on the side because some prefer it without the cream (although I love it with!)
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2 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Jun. 19, 2010
Rated 4 stars because I believe it's better with roasted garlic. To roast garlic, preheat oven to 400. Peel some paper off entire head of garlic and cut off about a quarter of an inch of the top of the bulb. Lay it on a piece of foil and drizzle with with EVOO, salt and pepper. Seal the foil and bake for 35 minutes. Let it cool and squeeze the roasted garlic cloves right out of the skins. Smash up the tender garlic and add it to your taters. Note that I scaled my recipe back for 10 servings which uses 5 pounds of potatoes. That's a lot of potatoes. I also added some half and half because they get pretty starchy. It makes them a little creamier. You'll absolutely love these and so will your other partakers!
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3 users found this review helpful

Roasted Vegetables

Reviewed: Jun. 19, 2010
First of all, I don't understand the person that rated the recipe a 2 when they didn't use fresh herbs the way the recipe states? I am giving this recipe 4 stars only because I've made it half a dozen times now and it needs adjustments. I have it nailed down now. It's 5 stars if you do the following: Oven temp 450 instead of 475. Put potatoes, onion and carrots on one sheet to cook about 45 minutes. Add the peppers, squash and zucchini to another pan and cook the last 20 minutes of the baking time. Note, those are the veggies I typically use. But, as long as you put the more delicate veggies in at the later time, it should be perfect. I also add chopped fresh garlic to the oil mixture.
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4 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Jun. 19, 2010
This recipe makes the most delicious shrimp you'll ever taste. I usually always "tweak" recipe for our personal taste but this one needs no changes except maybe marinate for a little longer. Seriously amazing. Look no further for a grilled shrimp recipe....you've found it.
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3 users found this review helpful

Lemon Bundt Cake

Reviewed: Jun. 13, 2010
Such a delicious cake. Could have been more lemony...definitely add a simple lemon glaze. I also added 10 minutes to my bake time but I was cooking 2 in my oven at the same time. Next time, I might add some fresh lemon juice and zest to the cake itself for a little more zing but t is so moist and delicious just the way it is. Ours was devoured in one day.
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4 users found this review helpful

Alfredo Sauce

Reviewed: Sep. 30, 2009
I would give this recipe 5 stars with the addition of sauteed garlic. I mean, how can you make a classic italian sauce without garlic? So, changes I made were: added 3 cloves garlic (I know, that's a lot but I love it), used only parmesan cheese, and added 2 oz cream cheese to make the sauce a little creamier. In my humble opinion, a perfect recipe. As other reviewers mentioned I made sure to slowly add some of the warm sauce to my egg before adding it to the sauce. Next time, I'll add some fresh parsley as well. This will be our standard alfredo sauce from now on.
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3 users found this review helpful

Cajun Ponchartrain Sauce

Reviewed: May 24, 2009
Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thin so I added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4. ***UPDATE***I have made this about half a dozen more times and now I saute a chopped shallot and a few garlic cloves, chopped, in the butter after the shrimp are done and I still add flour to make a roux before adding the cream. Chopped parsley is another touch to make it beautiful! This sauce is absolutely decadent!
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28 users found this review helpful

Cajun Chicken Pasta

Reviewed: May 3, 2008
I've been making this for years and it's absolutely a hit every time. We don't do mushrooms in our family, so I eliminated them and I saute thinly sliced red onion with the peppers instead of the green onion and it's fantastic. Our dinner guests always say, "it's better than eating at a restaurant." Also, I use chicken tenders instead of chicken breasts.
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3 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 24, 2006
The first time I made this, I didn't understand what all the fuss was about this recipe, but I made a few changes this time. Now, I understand. I recommend seasoning the fish a little even if it's just salt and pepper. Also, I used fresh grated parmesan cheese & fresh basil instead of the dried. It turned out fabulous!!
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2 users found this review helpful

Chicken Milano

Reviewed: Mar. 6, 2005
Wonderfully delicious! My husband doesn't even like tomatoes, but raved over this dish. Served with garlic bread and caesar salad, it was a perfect meal!
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3 users found this review helpful

Tiramisu II

Reviewed: Feb. 19, 2005
Delicious & easy to make. Next time, I will double the coffee mixture and use it all because my lady fingers weren't as soaked as I wanted them. I tried to lay the first section in the coffee mixture to soak, but they almost fell apart. So, don't be afraid to go overboard on your coffee mixture. Drizzle away! Also, this almost didn't fit in my 11x7 dish. I had to go over the top of the dish. Next time, I will try to use my triffle dish and see how that might work. Overall, wonderful though! Tastes just like the ones I've had in restaurants.
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2 users found this review helpful

Pan-Fried Asparagus

Reviewed: May 19, 2003
Very good. I used 1/4 cup of butter and 2 tablespoons of oil but cooked over a pound of asparagus and it was still too much butter and oil. My mom had never eaten asparagus before, so I added extra garlic so that the asparagus wouldn't taste so strong. She loves garlic so naturally, she liked it.
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2 users found this review helpful

Sweet Spicy Wings

Reviewed: Jan. 28, 2003
I'm not a chicken wing fan, but my husband and his sports fantatic buddies love them. So, I put these wings on the grill, drenched them in the sauce, and served them. When they were done with the wings, they didn't even want to throw the leftover sauce away!
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20 users found this review helpful

Restaurant-Quality Baked Potato Soup

Reviewed: Nov. 13, 2000
I thought that it truly was "restaurant-quality." AWESOME, AWESOME, AWESOME! Husband loved to too!
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2 users found this review helpful

Cajun Chicken Pasta

Reviewed: Nov. 10, 2000
My husband loves spicy foods & it takes just like the Cajun Chicken Pasta at the Cheesecake Factory. You can just add purplr onion and shrimp and I bet it would be identical. I added even more cajun seasoning that it called for and it was awesome. GREAT, GREAT, GREAT!!!
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2 users found this review helpful

 
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