RogueOnion8 Recipe Reviews (Pg. 1) - Allrecipes.com (1856701)

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Chicken Risotto

Reviewed: Mar. 4, 2002
This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves.
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42 users found this review helpful

Swiss Chicken Casserole I

Reviewed: Mar. 4, 2002
Swiss didn't go well. I think mozzarella would be better.
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25 users found this review helpful

Alaskan BBQ Salmon

Reviewed: Sep. 24, 2002
Alright taste. I prefer my salmon to be baked with lots of onions and lemon. Depends on your taste I suppose. The smoked flavoring is quite nice though.
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58 users found this review helpful

15 Minute Fried Rice

Reviewed: Sep. 30, 2002
It was quick and easy, but the taste just wasn't there. All I could taste were the vegetables.
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23 users found this review helpful

Chicken and Dumplings III

Reviewed: Oct. 1, 2002
Quick, easy and yummy. It was also very simple. I tweaked the recipe a little and added a couple dashes of minced onions and used 3 good-sized chicken breasts instead of the called for thighs. Turned out great! Good job Melissa.
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46 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 7, 2002
I love this, it is my favorite recipe from this site! If you're not a vinegar lover I suggest using only 1/8 cup of balsamic vinegar. I love the vinegar flavor so I wouldn't change a thing. I use white balsamic vinegar (looks nicer). And... I use 1.5 lb. of mushrooms, 1 cup chicken broth and 10 cloves of garlic.
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360 users found this review helpful

Cider Vinegar Chicken

Reviewed: Oct. 15, 2002
The apple cider vinegar tangyness was overwhelming at times. I tried this recipe because I didn't want to have to make a trip to the grocery store, but after trying it I wished I had.
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45 users found this review helpful

Pizza Soup I

Reviewed: Oct. 16, 2002
Tasted very good. The soupy broth was quite nice. I used 1 1/3 pounds of mild italian sausage instead of pepperoni, added a few sprinkles of oregano leaves, increased the broth to 2 cans and added 1 cup of water. The melted cheese was a nice touch too. The only bad thing was that I forgot to let it cool down! It was interesting and unqiue, but this will not be a part of my regular rotation. Good recipe Lise
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28 users found this review helpful

Greek Chicken Salad

Reviewed: Oct. 28, 2002
Very nice! I cubed three chicken breats. Used 1/2 cup of italian dressing and one container of feta. I made this for a party and many of my friends enjoyed it. Next time I will try the Pita idea.
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43 users found this review helpful

Chicken, Garlic, and Sundried Tomato Pasta

Reviewed: Nov. 1, 2002
I was originally extremely excited to make this after reading the previous reviews and looking at the ingredients. But, I must say it was only mediocre, I was not impressed at all. The only differences between the original recipe and the way I cooked it is that I added teaspoon of italian seasoning and some artichoke hearts, both suggested in previous reviews. I will not be making this again.
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40 users found this review helpful

Balsamic Tortellini

Reviewed: Feb. 5, 2003
It was good, but not amazing. Pancetta Bacon: It will be very difficult for most people to find at the local grocery store. It is a fancy style of bacon that is made from the same cuts as standard bacon but is generally more expensive and curred over a longer period of time using salt. Regular bacon will suffice. This recipe was interesting and had good flavor but lacked the kick I usually look for. I DO recommend everyone trying this at least once. This will not be a part of my regular rotation.
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33 users found this review helpful

Restaurant-Style Zuppa Toscana

Reviewed: Feb. 17, 2003
Excellent recipe. I have made this so many times here is what I have changed: Cook the bacon separately from the onions to avoid burning. Use six chicken bullion cubes. Use 1/2 cup of cream. Increase the water to 1 1/2 quarts. Use 1/2 pound of mild ground italian sausage and 1/2 pound of spicy ground sausage instead of the sausage links.
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161 users found this review helpful

Baked Soy Lemon Chops

Reviewed: Apr. 20, 2003
Excellent recipe. The best part about this recipe is how easy it is to prepare. My friends gave me many compliments on this main dish. I used 3 fairly thick boneless pork chops and recommend cooking for around 30 minutes. This was a bit too salty, use reduced-sodium soy sauce. Overall, I highly recommend this recipe.
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149 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Apr. 20, 2003
A unique and exciting flavor. The preparation was easy and didn't take long at all. I made it for my friends and they were all trying to figure out what the extra kick was, it was the Oregano. It goes nicely in these potatoes. I made a couple of minor changes: I added a 1/4 cup of sliced garlic cloves when there was 5 minutes left to boil, this helps soften them up. If you are scaling this recipe down to 10 servings I recommend boiling for only 35-40 minutes. Enjoy... (It's very good!)
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99 users found this review helpful

Texas Chicken Quesadillas

Reviewed: Jun. 11, 2003
I wanted to like this, I really did, but the taste and texture of the BBQ sauce in a quesadilla just wasn't my liking. I probably will not make this again; however, if you really enjoy BBQ sauce and don't think you'll mind the gooey texture then go for it! I followed the recipe exactly as written and recommend doubling the amount of cheese.
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50 users found this review helpful

Baked Beans I

Reviewed: Jul. 1, 2003
It was good. But nothing special. Like a reviewer said before, it just tastes like a nice can of baked beans. I'm sorry to say its not worth the time or cost of the extra ingredients. I won't be making this again.
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34 users found this review helpful

Three Pepper Chicken

Reviewed: Jul. 28, 2003
I was very very dissapointed with this recipe. I enountered two problems with this recipe. The first problem I encountered was that this recipe did not provide adequate time to fully cook the chicken. Simply browning the chicken leaves it raw. The second problem is that fully cooking the chicken will cause the breading to burn. My solution was to follow the recipe as written, but then add all the ingredients together and simmer them on low heat covered for 5 minutes. This allowed the chicken to cook throughly. The flavour was alright, but it did not taste good the next day and since I live alone I like being able to enjoy the leftovers.
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30 users found this review helpful

Emily's Famous Sloppy Joes

Reviewed: Jul. 31, 2003
Wonderful! The overall flavor is varied and distinct because of the added spices. To make this more "sloppy" I use 3/4 cup of porter or heinekin and 3/4 cup of water. The brown sugar gives it a light sweet taste. The onions and red peppers give it excellent texture. If you like it hot, double the chili pepper or add some Aleppo pepper. I serve it over sliced Tillamook cheddar cheese on large toasted hamburger buns. I've made this numerous times and each time I love it more and more.
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67 users found this review helpful

Cheesy Italian Tortellini

Reviewed: Oct. 28, 2003
The only changes made were to add some italian seasoning, a teaspoon of brown sugar, and a small can of sliced olives. I was not impressed with this recipe and probably will not make it again. It seemed too greasy even though I used extra lean ground beef.
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60 users found this review helpful

Andie's Stuffed Mushrooms

Reviewed: Nov. 4, 2003
I made this before and this time I made a couple changes. I added 1/2 cup of water to the stuffing mixture because last time it was too dry. I also bought 3 pounds of mushrooms (but only used stems from 2 pounds of the mushrooms). It turned out to be the perfect amount of stuffing! I will definitately be making this again. My friends once again raved over this recipe.
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164 users found this review helpful

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