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

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Double Tomato Bruschetta

Reviewed: May 16, 2005
Delicious. My friends felt there was something missing and next time I plan on adding some fresh cut Oregano and doubling the garlic. I also plan on cutting the amount of olive oil used in half to only 1/8 cup. From the suggestions of previous reviewers I decided to brush olive oil onto the bread, broil it for a couple minutes, then add the topping. The cutting of the tomatoes did take a bit of time and I think substituting a couple cans of diced tomatoes would be fine. Just be sure to use FRESH herbs! I will be adding this receipe to my regular rotation.
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918 users found this review helpful

Apple Crisp II

Reviewed: Aug. 12, 2004
Tasted wonderful. I followed the directions exactly this time, but in the future I will make the following changes: cut the amount of water in half, double the topping and add 1/4 teaspoon of nutmeg. You may need to increase the cooking time as mine was not done in 45 minutes. Great recipe though!
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567 users found this review helpful

Easy Slow Cooker Meatballs

Reviewed: Apr. 14, 2004
The meatballs were great; but, the sauce was VERY bland. Before adding the meatballs to the slow cooker I baked them on 350° in the oven for 15 minutes. This helped them retain there shape and to allow the grease to drip off. I added two additional garlic cloves but it was still bland. I would recommend finding a speghetti sauce recipe from here instead of using a store bought jar of sauce. I used Prego traditional sauce, maybe a more flavourful jarred sauce exists? Good luck! I will probably look elsewhere for an more tasty recipe.
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436 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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388 users found this review helpful

New England Clam Chowder I

Reviewed: Feb. 20, 2006
I was looking forward to this recipe and followed it exactly. I made no changes and was very disappointed with how it turned out. The soup was very watery and had an unusual texture. I also think it was just a tad bit too chunky for my tastes (cook the potatoes longer?). I plan on looking for additional clam chowder recipes to try and leave this one alone.
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334 users found this review helpful

Grandma's Chicken Chardon

Reviewed: Jun. 21, 2005
This was a very good dish and I highly recommend it to anyone who enjoys chicken, mushrooms and garlic. The only downfall is that it takes a bit of time preparing everything. Based upon previous reviews I made the following changes: used Italian herb bread crumbs instead of plain, added 4 minced garlic cloves to the mushrooms, served with fresh grated parmesan at time of serving. My friend and I both enjoyed the texture and overall taste of this dish. The calories aren't horrendous either (when served as a dinner meal). I recommend enjoying this dish with some steamed green beans. I plan on making this again.
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293 users found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Feb. 7, 2006
I found this recipe to be absolutely amazing! I followed the recipe exactly, but with my own cheese spread. I added together a package of cream cheese, dry chives, minced garlic, garlic powder and onion powder and blended it in the food processor until wonderfully whipped. This is one of the best new recipes I've made in weeks. I highly recommend everyone try this at least once!
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287 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Jan. 6, 2006
An overall tasty dish. The recipe calls for rotisserie chicken which I believe is VERY unnecessary given what is done to the chicken later. I cooked 2 chicken breasts on my George Foreman, (yes the Lean Mean Fat-Reducing Grilling Machine) and the dish turned out wonderful. I also made a few more changes: used 2 onions instead of 1, added garlic and 1/2 lb. of sliced mushrooms to the onions as they sauteed. These changes were based upon previous reviews. The cooking time may need to be adjusted as well. I found that the broth was not absorbed in the 20 minutes it suggested so I had to cook it for about 30 minutes. I plan on making this many, many times.
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273 users found this review helpful

Chicken Tacos

Reviewed: Feb. 3, 2005
Delicious. I made only a few changes. I used 3 - 10.5 oz. cans of white meat chicken instead of breasts. I prefer the canned chicken in mexican food because it breaks apart easier. I added a small chopped yellow onion to the marinade. I used hard taco shells instead of tortillas but next time i will use tortillas. I also cooked the marinade until all of the fluids had cooked off. In the future I think I won't use an entire head of lettuce as I had way too much leftover. Great recipe Tara.
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210 users found this review helpful

Becki's Oven Barbecue Chicken

Reviewed: Feb. 6, 2005
Wonderful! I made these for the Super Bowl and my friends loved them. I doubled the recipe as I had 20 wings and made a few other changes. These changes are for a doubled batch: added two tablespoons of garlic powder, added approx. 10 drops of hot sauce and added approx. 1 teaspoon of liquid smoke. I also used only 1 1/2 cups of ketchup as other reviewers suggested. Because some reviewers complained about burning I cooked them the first 30 minutes covered with foil and the last 15 minutes uncovered. I also basted every 15 minutes. This was a great recipe and I plan on making this many, many more times.
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203 users found this review helpful

Roasted Vegetables

Reviewed: May 12, 2005
Yum, yum, yum! I enjoyed this dish and plan on making it again. Based upon previous reviews the only changes I made were to use carrots instead of squash and to throw in some fresh garlic cloves. In the future I will probably cut the fresh rosemary in half. This is a great healthy side dish and goes a VERY long way. I highly recommend this dish.
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195 users found this review helpful

Excellent Broccoli Cheese Soup

Reviewed: Jul. 11, 2004
This turned out great. I followed the recipe exactly after scaling it down to 6 servings. I would recommend doubling the amount of brocolli. DON'T FORGET TO SCALE IT DOWN. :) Enjoy...
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173 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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168 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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167 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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166 users found this review helpful

Cajun Seafood Pasta

Reviewed: Aug. 16, 2005
This is a well written recipe and tastes good, but if you are looking for a creamier (more alfredo style) recipe you should continue searching. Based upon previous reviews I made the following changes: I added approximately 1 tablespoon of minced garlic, added 1 teaspoon of cajun seasoning, did not use the parsley, used mozorella instead of swiss and used dry herbs (for the basil and thyme) instead of fresh. I would have used fresh herbs but I did not have any on hand and I did not want to make a special trip to the grocery store. My roommate enjoyed this dish immensely, but I was hoping for a more "alfredo" style sauce. I will probably not be making this again.
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163 users found this review helpful

Seven Layer Tex Mex Dip

Reviewed: Jan. 7, 2006
Tasted great. It is almost the exact same as the one I grew up with that my mother made. The only change I made was to leave out the mayonaise.
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160 users found this review helpful

Artichoke and Sun-Dried Tomato Chicken

Reviewed: Mar. 14, 2006
A very unique dish. The only change I made to the recipe was to add 5 or 6 chopped up sun-dried tomatoes. I think this dish would be better as a hot pasta dish instead of being a stand-alone dish. I hope to make this dish again and again but with a few changes: Dice up the chicken; add 1 cup chicken broth and boil it down to create a nice sauce; serve it over penne pasta and include the sun-dried tomatoes again. I look foward to trying it with the above changes.
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137 users found this review helpful

French Dip Sandwiches

Reviewed: Jan. 20, 2004
Absolutely wonderful! I have made this many, many times and my guests always rave about it. I use sodium reduced soy sauce based upon previous reviews. I serve it using two 6-packs of hoagies and cut each sandwich in half to make 24 mini-sandwiches. On each mini-sandwich I layer the meat and then top with a slice of provalone. Thanks for the great recipe!
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133 users found this review helpful

Shredded Beef for Tacos

Reviewed: Dec. 29, 2004
Turned out wonderfully. I used a bottle of Corona instead of white wine. I also recommend adding just enough water to cover the roast completely. Great recipe.
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106 users found this review helpful

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