RMH Recipe Reviews (Pg. 1) - Allrecipes.com (187295839)

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Orange Chicken Stir-Fry

Reviewed: May 30, 2014
This was super bland. For all effort, I was disappointed. I followed the recipe as written (although we use coconut oil to cook). I used fresh squeezed orange juice and zest but it really didn't taste orange-y at all. My guy said it was "good" and "edible" but neither of us thought it was very flavorful. I was really excited about this one and it didn't pan out. At least it was healthy with all that veg.
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Seared Ahi Tuna Steaks

Reviewed: May 28, 2014
First, butter on medium high with the peppercorns burned in 5 min. I pitched that and started again on medium & it took a while for the peppercorns to soften. I think I would have preferred crushed pepper as it did not coat the steaks the way I hoped. I cooked the first side for 2 min but I should have left off the lid bc they cooked (Steamed?) too quickly. The other side I kept to 1 1/2 min. I think the fish was a bit dry and (still slightly pink but) over cooked. The taste was good but I would liked to have a more even coat of peppercorns. I also found it difficult to slice into neat strips. I think the recipe is OK/good but my execution wasn't great so I hope my notes help someone.
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Gravy Stuffing Chicken Bake

Reviewed: May 21, 2014
Tried this for the first time tonight with these reviewer suggestions: 2 large boneless breast seasoned w/ poultry seasoning, salt and pepper. a bag of frozen mixed veggies (broccoli, cauliflower & carrot. the kind you just steam in the microwave). I used 2 jars of gravy and topped with 2 boxed of stuffing (as directed). 400 for 45 minutes. (In case any one is wondering, 1 box of stovetop measured 2 3/4 cups dry.) After 30 min., I noted the top layer of stuffing was very brown & looked dry so I covered it loosely with foil to prevent burning. It smelled great. After 45 min, I took it out & started plating. Disaster. Chicken was completely raw on top (prob the foil). Top layer of stuffing was very dry so I added 1/2 cup chicken broth and cooked uncovered for another 30 min. Had no back up plan so I had to serve scrambled eggs for dinner before my guy had to go to work. Looks cooked so we'll see tomorrow. Disappointed. Maybe mixing the dry & wet ingredients would have been better? (sigh) Edited: It was good afterall. Just slower than expected. Will make again but allow for that. ROUND 2: OK. Tried this again with a few changes. Cooked chicken thighs w salt, pepper, splash of EVOO in the baking dish for 35 min until done. Mixed 2 jars gravy, veg and stuffing in a bowl, covered chicken and cooked 40 min. Only 1 box of stuffing would fit. (Still can't use canned veg so I used a large bag of frozen broccoli and 1/3 of a bag of frozen corn.) Came out great this time!
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Torsk

Reviewed: Feb. 3, 2014
This was fast, easy to make and tasty. Started with frozen fish. Followed the recipe just as directed but reduced the amount of butter to 7 T (which was plenty to baste on and also use at the table). Poached/boiled for 3 min and broiled for 8 (which was nearly too long). I have to say that it didn't taste like lobster to us although I hoped it would. The fish had a slightly sweet taste to it, which was nice. I'll make it again and I think I might try an herb butter next time.
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Hawaiian Pineapple Chicken

Reviewed: Feb. 1, 2014
This was quite good over rice. I made it as written although I used only chicken breast which I sliced into small pieces and added some celery. OK. I also cooked it on the stovetop which was fine - browning the chicken, removing it, making the sauce (as directed) and adding the chicken back. It was very flavorful although I felt a little guilty that we weren't having more vegetables. Next time I make it, I'll add sliced carrots. My guy enjoyed it and thinks he would like cashews in it too. It thickened nicely before I added the pineapple and then it wasn't as thick but still quite good. Of course, I realize now I used the regular (20 oz) can of pineapple but it was still great. Loved it for lunch the next day too! Thank you!
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Bran Flax Muffins

Reviewed: Jan. 4, 2014
These were very tasty & I'll make them again. I had to make 3 substitutions: almond milk instead of cow milk, craisins for raisins and wheat bran instead of oat bran. It made 12 super large muffins that took 20 min to bake. I didn't give it 5 stars because I hoped they would have puffed up or expanded more. The texture was more like a cake than I expected - dense but very moist. I used the food processor to chop the apples and carrots - perhaps that released too much moisture? The flavors were quite good. I'll definitely make them again. My guy says they are perfect too eat before a work out. Plan to freeze so he can reheat and take to work instead of buying muffins.
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Sweet, Sticky and Spicy Chicken

Reviewed: Oct. 14, 2013
Definately lived up to its name - sweet, sticky and spicy - just like a dish from a good Chinese place. Made small changes per other reviewers: 1) cut chicken into chunks and coated with flour w salt and pepper. 2) cooked chicken nearly through then added sauce which thickened & carmelized quickly (and would have scorched if not on medium heat). It was *sticky* not saucy which I liked. VERY good flavor to the sauce. Glad I used low sodium soy though.
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Creamy Chocolate Frosting

Reviewed: Oct. 14, 2013
Excellent recipe. I used water instead of evaporated milk, as I was out of non-dairy choices like almond milk. It still came out great. Handheld mixer fluffed it up nicely. It was light but had a nice body for use on cupcakes. Single batch covered 18 cupcakes easily (with about 2/3 cup extra).
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Homemade Chicken Gravy

Reviewed: Sep. 12, 2013
I made this with my own chicken stock and no cream. It was terrific. It was a bit runny with all of the suggested liquid so I simmered it back to a thickness I liked. Poured over chicken and veg and biscuits. Would definitely make it again. I might saute some onions in the butter to start though. Very well explained for a rookie like me. Thanks!
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Almond Wild Rice

Reviewed: May 21, 2013
Very easy to make & tasty. We both loved this! I prefer to make a recipe as written but I had to improvise a bit based on my pantry - using cashews instead of almonds. Working with only a 1/2 cup of dried cranberries, I added 2 Tablespoons of sweetened coconut (after sautéing the nuts) to make sure I had a good sweet balance. The nuts and the coconut worked well! [I worried it would be bland and added another T of butter (to make it 4 not 3). The extra butter was unnecessary.] Oh! I forgot to spray the pan but it seems ok (esp w my extra butter).
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