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Lemon-Orange Orange Roughy

Reviewed: Jun. 21, 2006
This recipe was pretty good but not really memorable in my book. I used wild whitefish fillets instead of orange roughy and followed the recipe as written, although I found I had so much juice that it was more like pour the juice over rather than drizzle. I turned my fillets partway through and they cooked very nicely in the citrus. I think next time I will remove the fish and then reduce the pan juices, hoping for more of a syrup. I'll also add cilantro like someone else mentioned. Nice and healthy, that's for sure!
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3 users found this review helpful

Fig and Lemon Chicken

Reviewed: Jun. 11, 2006
I LOVE this recipe. I'm not so sure that my husband and son like the actual figs (though I do!), but the sauce and the tart lemon and beautiful glaze are winners. I made a few changes from the quantities given. First, I used a whole free range chicken, cut into 8 pieces. The package of dried figs that I had was only 6 ounces, quite a difference from the 1 1/2 lbs listed in the recipe, but I sliced them into thirds and I had plenty of pieces to lay on the bottom of my pan. I think any more would have been too much. I used a large lemon, peeled, and cut into thin slices. For the liquid, I used another very large lemon's worth of juice, and then, because apparently I can't retain an ingredient list from the time I walk from my computer to the time I get to the kitchen, I misremembered the amount and types of sugar and put in not only a quarter cup of brown sugar, but a quarter cup of white sugar as well. Yeah, very sweet. However, since my lemon was huge I just added another 1/8 cup water to compensate. It was very good. I used cider vinegar instead of white. My chicken took about an hour to get to the color I wanted, and I did spoon juices over it, as well as spin the pieces up and over with tongs to re-cover with sauce, several times during the cooking. I served it with brown rice and collard greens. Thanks for the recipe. It's a nice change, easy and healthy (except maybe for the extra sugar I put in!)
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77 users found this review helpful

Marinated Grilled Shrimp

Reviewed: May 26, 2006
This was a fantastic marinade. I doubled the recipe and added extra garlic. I didn't have tomato sauce so I used crushed canned tomatoes and I used dried basil instead of fresh. I marinated three pounds of xtra large shrimp and then grilled them about two minutes per side. Everyone raved. The shrimp were a beautiful color from the tomato marinade. I served them over a curry type brown basmati rice with chickpeas. Yum!
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2 users found this review helpful

Sticky Sesame Chicken

Reviewed: May 26, 2006
This was a simple recipe that looked gorgeous as it caramelized and tasted almost as good. I didn't have any sesame seeds so I added a splash of sesame oil and then after the chicken cooked I drizzled a few extra drops over the chicken. Also, I used chicken pieces on the bone (a whole chicken cut into 8 pieces) and I think because it took almost twice as long to cook the glaze benefitted from the extra time and turned a deep color. Beautiful. My teenage son and my husband scarfed down the whole chicken (a single wing leftover) and used the extra glaze/pan drippings (which I defatted with my defatter cup) over the rice and broccoli and chicken on the plate. I give this 5 stars, but next time I might add a crushed garlic clove or two. Thanks!
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31 users found this review helpful

Black Bean and Salsa Soup

Reviewed: May 16, 2006
So simple and very good. I used my immersion blender and only partially pureed the beans in the pot and added the salsa in whole. Next time I'll probably use a different salsa as it was a bit sweet (mango salsa). To compensate I added a little more salt. Also, even though I love cumin, I think next time I'll use a little bit less. Less liquid, too, because it was a little thin, probably because my cooked black beans (not canned) still had liquid in the container. Great concept and so healthy! Thanks.
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1 user found this review helpful

Sauteed Cherry Tomatoes with Garlic and Basil

Reviewed: May 15, 2006
How can you go wrong with tomato, basil and garlic? This was really delicious - my mother especially loved it, but I did find that I needed to increase the garlic (I slivered mine) and basil to get it well enough seasoned. Did you notice that the grape tomato skins were a little tough after sauteeing? You know, they kind of slip off and are hard to chew. Not "very" hard to chew, but I noticed it. (btw, these were great at room temp after sitting on the buffet) I've wanted to try this with grape tomatoes for quite some time. Thanks for posting the recipe and reminder.
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4 users found this review helpful

Chile Garlic BBQ Salmon

Reviewed: May 13, 2006
I can't wait to try this on whole salmon on the grill because it was absolutely delicious on filets done in the oven. I spooned the marinade on the filets about an hour before putting them in and wrapped them in foil while they waited. I used a hot oven for 20 minutes. About 450 degrees. Probably a lower temp would have worked just as well. I have a side of salmon that I'm going to try it on next, tomorrow in fact, outdoors on the grill. Thanks!
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47 users found this review helpful

Barbeque Halibut Steaks

Reviewed: May 10, 2006
Yummy!! I used halibut steaks (3 steaks about 1.75 lbs total) and marinated them for a couple of hours. I changed the marinade just a little - first of all I doubled it, and I used olive oil instead of butter. I also used honey instead of brown sugar and added a couple of extra garlic cloves. I used the garlic press instead of a knife for the garlic because I like the way pressed garlic works in a marinade. I grilled my halibut on a stovetop grill, 5 minutes on the first side and 4 on the second, and I boiled the leftover marinade to drizzle over the fish on the plate. We loved it and I will make it again. I'll probably use this marinade on a slightly less expensive fish - here in NY the halibut cost $15.99 lb, so, it was a bit pricey. But what a gorgeous fish steak! Thanks.
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205 users found this review helpful

Escarole and Beans

Reviewed: May 10, 2006
This was creamy and delicious. Everyone in my family loved it. I only used one large head of escarole and one can of beans. I wouldn't have been able to fit any more escarole into my largest pan, it was towering! Of course, like spinach, it melted down to next to nothing, but it was enough for a side dish for dinner for the three of us with a smidge left over. I used extra garlic - probably chopped three or four cloves and I left out the parsley. Just because I forgot it. I also added a few gratings of romano cheese and stirred it in. I will definitely make this again.
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108 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: May 9, 2006
Delicious soup! I don't usually follow recipes for soup but I'm glad I did, for the most part, on this one. The curry added a wonderful layer of flavor, not at all overpowering. I did add some extra vegetables (sliced mushrooms and a little swiss chard) and I sauteed the vegetables in the bottom of my soup pot before adding the barley and broth (I used 2 quarts of water and 4 chicken cubes). I left out the sugar and used a little less than a cup of barley, probably about 7/8 cup. I had a great ratio of broth to vegetables, so I think that little bit less barley took care of the "too thick" problem. Lastly, I made sure to simmer with the pot covered so that I didn't lose the liquid. The recipe made plenty! I froze about four cups worth and we've had it for lunch two days in a row. There's still a bit left for tomorrow. Thanks!
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3 users found this review helpful

Pam's Chicken Adobo

Reviewed: May 8, 2006
This is a seriously flavorful chicken dish. I used boneless thighs (I only had about a lb so there was lots of sauce) and marinated them for about four hours in the fridge. I pressed two cloves of garlic into the hot oil and when it started to get golden I put my chicken on top of the garlic. I found that the recipe's cooking time was pretty accurate though I kept my flame a bit higher than medium to get the pieces to brown. I also found that the two minutes extra cooking at the end did help thicken the sauce, so I didn't need to add any thickener as a reviewer below mentioned. I used a fat-skimmer cup to pour the sauce (minus fat) over the plattered chicken and it was beautiful, dark and glossy. Will definitely make again. Thanks. (oh, I also used regular soy, not low sodium - it was delicious!)
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1 user found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: May 6, 2006
This is a wonderful recipe. I used swiss chard instead of spinach and changed the spices just a bit to compensate for what I had on hand - I didn't have turmeric so I used a mild curry powder that contained turmeric and I only had regular chili powder so I added a pinch of cayenne to it. I used pinto beans (2 cups that I had previously cooked from dry beans). I also lightly salted each addition as I added it to the pan. This curry looks so beautiful, smells great and tastes just fabulous! It's a keeper for sure.
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8 users found this review helpful

 
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