RANDI5 Recipe Reviews (Pg. 1) - Allrecipes.com (18739112)

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Baked Tilapia in Garlic and Olive Oil

Reviewed: May 12, 2005
I won't make this again - it was a disappointment. Where's the salt? Where's the pepper? Where's the flavor? Fish tastes best when it is fresh; ideally, it should be used the same day it is purchased. Marinating the tilapia did nothing to add to the dish's flavor; it just made the fish another day older.
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6 users found this review helpful

Asparagus and Mushroom Frittata

Reviewed: Mar. 23, 2005
Delicious! And I was really happy with how easy it was too! I served it with salad and white wine; my husband loved it. I will be making this one again - what a nice dinner.
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4 users found this review helpful

Buttery Herb Wine Sauce

Reviewed: Mar. 23, 2005
This was very good - a rich, creamy sauce. My family loved it.
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1 user found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Mar. 17, 2005
This is a good standard side dish, but needs some changes. Next time I make it, I will not add any salt (the seasoned croutons are salty enough) and I will use only 1/4 of the pepper suggested. I made this with cheddar instead of American cheese, which tasted great.
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2 users found this review helpful

Garlic Ginger Tofu

Reviewed: Mar. 16, 2005
This was great! I added sesame seeds for some additional flavor, and stir-fried veggies in the sauce that was left in the wok. I will definitely make this again.
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43 users found this review helpful

Onion Chicken in Balsamic Sauce

Reviewed: Mar. 16, 2005
This was very good. Next time I will use slightly less vinegar and a bit more olive oil. I think this would also be a great marinade for baked chicken.
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5 users found this review helpful

Bierock Casserole

Reviewed: Mar. 3, 2005
My family enjoyed this, and I will make it again, but it needs more flavor. One piece of advice for others: be sure to season the meat mixture to your taste. As the recipe is written, the mixture just tastes like plain cooked hamburger. Next time I will use pepper, garlic powder, etc., but I think it needs something else to give it some kick. I'm not sure what that is - I'll have to experiment. By the way, I served this with sour cream and applesauce. That's more a Russian thing than a German thing, but it worked great with this, and gave it more flavor.
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16 users found this review helpful

Sesame Wings

Reviewed: Mar. 2, 2005
Instead of broiling, I used this as a marinade for thighs I was baking. I added seasame oil, but other than that, didn't change any ingredients, and it was delicious!
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11 users found this review helpful

Baked Corn Casserole

Reviewed: Feb. 24, 2005
My family really loved this one - I will make it again. It is definitely very creamy and even a little runny, but the flavor is nice, especially if you use "sweet" canned corn. One thing to note: the recipe says to cook this in a 1 quart casserole dish, but the mixture does NOT fit in a 1 quart dish! I used a 2 quart dish which worked just fine.
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10 users found this review helpful

Cornell Chicken Marinade

Reviewed: Feb. 12, 2005
I will make this again, but the recipe needs some changes. Three tablespoons of salt is way, way too much! Especially because poultry seasoning (no matter what kind you use) has salt in it anyway. My family liked this, though. I used it on chicken breasts but I think it would taste better on dark meat, maybe thighs will work better next time.
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23 users found this review helpful

Aunt Carol's Spinach and Fish Bake

Reviewed: Feb. 5, 2005
I like my fish dishes to pack a real flavor wallop, but this one didn't live up to my expectations. I even added garlic powder and paprika to the spinach mixture and sprinkled it over the fish, but my family still found it boring - "just another white fish meal." I don't know what this would need to jazz it up more, but I don't think I will be trying it a second time.
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1 user found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Jan. 26, 2005
Delicious! If you love Asian flavors, you must try this one. I used it to marinate chicken thighs which I baked in the oven at 350 for an hour, basting frequently. I served it with water chestnuts and sushi rice - everyone loved it! I didn't have chili paste so I used powder and it still turned out great! I agree with other reviewers who note that the lemon juice and chili should NOT be considered optional - they are key to the great flavor!
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2 users found this review helpful

Apricot Chicken III

Reviewed: Jan. 19, 2005
This had a nice flavor, but I think it really needs to marinate for a few hours first. After it was done, I thickened the leftover sauce from the pan with flour and made a sort of of apricot gravy for it. Over all, a good recipe.
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4 users found this review helpful

Baked Lamb Chops

Reviewed: Jan. 15, 2005
This was very easy to make, and wasn't bad, but I gave it 3 stars because it was just "good," not spectacular. A very solid, decent meal, but not really special.
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2 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Jan. 13, 2005
The flavor was wonderful, and it smelled delicious while cooking. The potatoes are more like "wedges" than "fries" and I coated them with a little too much olive oil which resulted in them not being crispy at all (but still delicious). I didn't have red potatoes so I used russet, and I didn't have fresh herbs so I used dried. It still turned out great! I will definitely make this again and just use less oil. Prep time was wonderfully quick and easy!
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1 user found this review helpful

Shepherd's Pie V

Reviewed: Jan. 12, 2005
I really loved how easy this was. Using frozen veggies helped me save a lot of time in the prep work, which is important when you are caring for a baby. My husband and I loved it. Next time, I would add butter and milk to the mashed potatoes for better flavor.
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2 users found this review helpful

Italian Style Meatloaf I

Reviewed: Apr. 21, 2004
Yum! My family loved this; it was much better than a "regular" meatloaf. Moist, delicious, and enjoyed by all. I suggest spreading ketchup on top of the meatloaf before baking if you like the look and flavor of a topped meatloaf. This recipe is great and one I will use again!
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1 user found this review helpful

Bev's Orange Chicken

Reviewed: Mar. 29, 2004
Made this for my family and served it over rice - they loved it! Very, very quick prep time. After the thighs were done cooking, I thickened the sauce with flour and served it with the chicken.
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31 users found this review helpful

 
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