Aly Recipe Reviews (Pg. 1) - Allrecipes.com (18687027)

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Marinated Flank Steak

Reviewed: Sep. 4, 2005
I really loved this recipe. I needed a great marinade sort of last minute and could only use ingredients onhand, so I had to make a few changes, but it turned out amazing! Even my very finicky eater hubby raved. I cut back the oil out of personal preference, used squeeze bottle lemon juice, a little more worcestershire because I love it, didn't use dijon mustard because my husband hates it, and had to use garlic powder instead of garlic cloves. Also, I think I used london broil instead of flank steak. Anyway, I was nervous about the combination of the strong flavors but it was absolutely fantastic and I'm going to use it all the time now. By the way, we used ours for quesadillas. Awesome!
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White Cheese Chicken Lasagna

Reviewed: Sep. 22, 2005
I really enjoyed this recipe a lot. I switched out ground chicken for chicken breast because it's what I happened to have on hand, but I don't think it adversely affected the flavor at all. I halved the recipe, but I thought that half an onion was too much. I found the sauce to be very thick and somewhat difficult to work with, but the taste more than compensated. It was amazing! I thought everything about the recipe was great, ESPECIALLY the sauce, which was rich and quite flavorful (I didn't find it bland at all, and it wasn't *too* rich, just right). I think it's a great variation to typical lasagna. I only gave it 4 stars because my husband liked the recipe, but said he'd still prefer red sauce lasagna. Oh and I put the lasagna under the broiler for the last 2 or 3 mins and it made the top all bubbly and golden - awesome!
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Lime Chicken Soft Tacos

Reviewed: Sep. 22, 2005
I really liked this recipe, and so did my husband. It was easy to prepare, as evidenced by the fact that he made it and didn't burn down the house in the process. I thought the flavors worked well together; the vinegar really helped to enhance the lime flavor. I thought that 1 tsp of oregano was a bit much and will probably cut back or leave it out altogether next time.
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Kielbasa and Potato Bake

Reviewed: Sep. 23, 2005
This recipe was very good, just a little shy of 5 stars though. I found that boiling the potatoes for a few minutes while I cut the sausage and combined the other ingredients really cut down on the oven cook time. I think this is why I also found this recipe a bit runny, but I didn't really think that was so bad. We just ate it in bowls instead of on plates, and had a little bread to mop up the sauce at the end. I skipped the salt because I thought the sausage would be plenty salty, and it was. The smell and taste of this dish were very good, and we'll definitely make it again, but we just sort of felt like 5 stars was a bit too generous
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Oven Roasted Potatoes

Reviewed: Sep. 25, 2005
So simple, how didn't I think of this? Omitted red pepper out of personal preference, and used red creamer potatoes. Fantastic
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Wontons for Wonton Noodle Soup

Reviewed: Sep. 27, 2005
The combination of pork and shrimp was not very good at all. The shrimp was very over powering and the taste reminded me of the smell of catfood. I would definitely not make this recipe again.
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2 users found this review helpful

Easy Teriyaki Chops

Reviewed: Sep. 27, 2005
My husband really liked this recipe, but I, like many others, found it a bit on the salty side. I thought it deserved a 3. He said it was good, but nothing was really spectacular about it, so he said 4.
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Pineapple Chicken Tenders

Reviewed: Oct. 2, 2005
This is the first 5* recipe I've given, and it is WELL DESERVED. Let me just start with the modifications I made. We used boneless skinless chicken breasts that I pounded flat so they'd cook about as quickly as chicken tenders. Also, we live in an apt. so no grilling, so we just did it on the stovetop. I think I only used about 1/3 c. of brown sugar and a little more pineapple juice instead. It was AMAZING. The chicken was juicy and flavorful. I boiled the marinade for a few mins until it had reduced by about 1/3 and poured this over the chicken and a side of white rice and it was just fantastic. We will definitely use this recipe again and again. It's so simple and so delicious. Thanks!!
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Wonton Soup

Reviewed: Oct. 6, 2005
Especially after a recently awful attempt at a similar wonton recipe, I was wary to try another, but was pleasantly surprised. Omitted the shrimp, don't care for it much. I love that the pork loin is finely chopped instead of using ground pork, it gives it a great texture that isn't pastey or chewy like some recipes. Used rice vinegar instead of wine because I had it on hand, not sure how much this effected the flavor. Also, I would recommend to anyone who wants to try this to either chop the ginger VERY finely, or simply grate it. I got the occasional bite of a small chunk of ginger, not so good =). Anyway, a fantastic wonton recipe that I will use all the time. Btw, I accidentally chopped a little more than 1 tsp ginger, so I added the remainder to the stock. Wouldn't recommend doing something like that unless you REALLY love ginger. It ended up being a little overpowering, and I think I only probably added about 1/4 tsp to it. Edit: if you have complaints about the broth, that is not the recipe's flaw: it's mediocre broth. Consider adding some kick with a splash of rice vinegar and a little grated ginger (have invested in a grater since my earlier post, what a fantastic tool!)
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Sweet and Sour Dipping Sauce

Reviewed: Oct. 6, 2005
I thought this sauce was absolutely amazing, so much more flavorful than the red goo from the local takeout place. Unfortunately, my dh prefers his cornsyrup with red food coloring and didn't care for this so much. So, 4*s.
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6 users found this review helpful

BBQ Chicken Calzones

Reviewed: Oct. 6, 2005
We thought this was good, nothing to write home about, but will make again from time to time. Depending on your appetites, 1/2 a calzone might not be enough (DH had a whole one by himself, but I struggled to eat a half). We don't care for cilantro much, so just left it out. Overall, pretty good, would recommend.
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Bacon Chicken I

Reviewed: Oct. 9, 2005
Did I follow the same recipe as everyone else? People are raving about this dish and I thought it was "okay" at absolute best. I browned the bacon a little like everyone recommended. If you do this, render as much fat as you can because the way you put it in the oven is the way it will come out. I used frozen veggies with it like another user, which I do NOT recommend unless you LOVE canned veggies because that's what they come out like: overcooked, mushy, and tasteless. Now, the recipe itself sounded good and simple. I just was not impressed at all, and I don't think I'm picky. It didn't have much flavor, even with a very flavorful bacon that I love. And adding only 1/4c. milk to the condensed milk led to a very thick, heavy sauce that I did not find pleasing at all. Sorry, I would not make this again at all.
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Spicy Sausage Casserole

Reviewed: Oct. 10, 2005
I'm giving this 5 because I loved it so much and it was so simple. I also took many liberties with this recipe, but since I followed the main idea of this recipe it deserves the credit. I cooked some chopped bacon in the bottom of a large pot, then cooked 1/4 of a med white onion, chopped (replaced shallot, bc I had the onion on hand already and wanted to use up the last of it) the garlic, and some diced raw carrots I had. I cut my sausage into quarter circles about 1/2" thick and put those in the pot to brown. I added a can of diced tomatoes, some leftover spaghetti sauce (maybe about 1/3 c.), and whatever frozen veggies I could dig out of my freezer. Peas, corn, green beas, broccoli, cauliflower, and spinach. I thawed and strained the spinach most of the way. I like the taste of spinach so I did leave it somewhat moist and it added a nice flavor. I added the green onions last, and then seasoned with a large bay leaf, italian seasoning, sea salt, and pepper. I simmered everything for about 10 or 15 minutes, until all the veggies were warmed through and some of the liquid had cooked off. I decided to not do this in the oven because I didn't want to risk overcooking the vegetables. I liked the addition of the spinach and would recommend it. Served over white rice. Wouldn't have thought to make a goulash like this. Very tasty.
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Crumby Potatoes

Reviewed: Oct. 15, 2005
I thought these had a nice texture and good flavor, and were a nice change to standard seasoned roasted potatoes. I don't quite understand complaints that they were dry. Baked potatoes without condiments are dry. I still thought the taste was good, not overwhelming, didn't steal the spotlight from the main dish. Will definitely be making these again. Thanks =)
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3 users found this review helpful

Apple Butter Pork Loin

Reviewed: Oct. 16, 2005
I followed this recipe nearly exactly and we think it turned out great. I only used one pork loin, but when I took it out after an hour to spread the apple butter on it, it fell into two pieces, so cut back the second part of the cooking time by about an hour. It was so tender!! I was trying to slice the loin and it just fell apart; you could cut through it with the side of the fork. Inside of the meat didn't have as much flavor as the outside, but the outside was AMAZING. I found that spooning some of the juices from the pan over the meat helped the flavor. I think next time I will shread the meat about 2/3 of the way through cooking so that all the meat gets that wonderful spiced apple flavor. Very tasty, will be making again.
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Chicken Breasts Pierre

Reviewed: Oct. 19, 2005
WOW! I *loved* this recipe. The flavor is so interesting and just delicious. I used about 7 chicken tenders and thought it was just enough sauce (even with my bigger can of stewed tomatoes), so to use 6 breasts, I think the would yield much too little sauce. I followed the recipe fairly exactly, just cut out the chili powder and hot sauce (don't care for them). I simply forgot the garlic, although I'm sure it would have made the flavor only better. Thought the chicken turned out beautifully, very moist and flavorful. Because I used smaller pieces of chicken, I only simmered about 30 minutes total, the last 10 mins uncovered so the sauce would thicken a little. Served over pasta, which I thought was a fine compliment.
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Broccoli Beef I

Reviewed: Oct. 28, 2005
Meh. Was not impressed by this recipe at all. Maybe I didn't use good broth, although I like the brand and have used it before. I thought there was an awful lot of flour added to the sauce (which I also found to be a lot like a gravy). It was just all around bland and... just pretty bad. I don't even know how you'd doctor this up to make it better... Also, I thought high heat was waaaaay too hot to cook the meat.
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Asian Salad

Reviewed: Oct. 28, 2005
I scaled back this recipe a lot. The only head of napa cabbage I could find at the grocery store was HUUUUGE, so I got "celery cabbage" instead. I wasn't sure how it would turn out... I'd never even heard of it before, but it was really good and I think it worked well as a substitute. I used rice vinegar instead of white for a more asian flavor, and I cut *way* back on the oil. I don't care for oil in dressings at all, and I think with all the sugar in the dressing, it should stick to the salad without a problem without the oil. Next time I will simply omit the oil, or at the most put just a splash of sesame oil for flavor. Besides the heavy oil, I thought the taste was fantastic and will definitely make this often because i thought it was pretty quick and easy and a nice change from standard iceberg salad with ranch.
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BBQ Pork for Sandwiches

Reviewed: Oct. 28, 2005
I thought this was really good. I couldn't find boneless pork ribs, so I grabbed some ribs that were on sale instead and it worked just fine. I didn't have 3 lbs of meat, but since it had bones, I let it cook for about 3.5 hrs anyway. It smelled pretty gross while cooking, and the meat was an unappealing grey color (that pork takes on when boiled). BUT, once shredded and the sauce added, it looked and smelled *so* good. Your results will depend largely on what sauce you use. The recipe is easy, and a good way to get bbq sandwiches without a smoker.
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Country Fried Steak and Milk Gravy

Reviewed: Nov. 5, 2005
THIS is the recipe I've been searching for! No fuss, nothing elaborate, just perfect country fried steak like my dad made when I was a little girl. The breading was just right (some recipes call for dredging through the egg 2x and the flour 3x), and the gravy was divine. I see now that the problem with all the recipes I was trying was that they added too much extra junk to the gravy. This was great, the gravy is just a little sweet, and so smooth and just PERFECT. For those who thought the breading needed kick, I find that adding 1/2 tsp cumin for each cup of dredging flour gives it a nice smokiness. Thanks Patti!!
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