David Robinson Recipe Reviews (Pg. 1) - Allrecipes.com (18778304)

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Ginger Veggie Stir-Fry

Reviewed: Sep. 28, 2011
Awesome, I added about 2 tablepoons of ginger since I really like the fragrant spiciness and I wanted a little heat so additionally I added 1/4 teaspoon of chipotle powder. I wanted this as a main course so first I sauteed some thinly sliced chicken strips over high heat to get them browned and slightly cripsy in 1 teaspoon of canola oil. I used the vegetables listed since I like them all and added a few crimini mushrooms. 1/4 cup oil seemed a little much so I removed about a tablespoon, perfect. I added the oil and the vegetables and cooked them over high (not meduim) heat to get them slightly browned but still crunchy. I mixed the soy sauce with the water then added the cornstarch and mixed it until it was smooth and added this last so I could control the thickening since I knew it would thicken relatively fast. When it was done (about 20 seconds) I removed it from the heat and salted to taste, I probably used about 1 teaspoon since the soy sauce was salty. Served it over brown rice and it was darn tasty. Definately will be making this again. Oh yea, I used about 4 cloves of garlic, love the taste. I sauteed them first to get them a caramel color then added the vegetables.
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4 users found this review helpful

Cherry Waldorf Salad

Reviewed: Jun. 10, 2011
Not sure how anyone could say this is only "ok". I used sweet cherries and added red grapes (the crunchy ones) and I found this absolutely delicious!
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5 users found this review helpful

Lepp's Marathon of Love

Reviewed: Mar. 22, 2011
I have found that adding a little over a cup of smart$$ness really makes this just outstanding. Thanks for sharing, it's in my regular rotation (grin).
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15 users found this review helpful

Classic Macaroni Salad

Reviewed: Sep. 6, 2010
Well I went ahead and made this according to the author after reading the reviews saying it was to sweet because I tend to like savory things sweetened a little. This was disgustingly sweet to the point of tasting like it was a macaroni dessert. Everything else was ok but the dish was ruined due to the sugar content. I'd start with a few tablespoons maybe up to 1/4 of a cup but the original amount was WAY to much.
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91 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Aug. 8, 2010
This comes about as close to perfection as any pizza sauce i've ever tasted and i'm old school Italian. Please do not variate or omit any ingredients you'll lose the "exquisite" flavor this sauce imparts. I read a review that said they ommited the anchovies and the sauce was to sweet. Anchovies give this a salty balance against the honey sweetness. The odd thing was this was voted a top review, people please! I could eat this with a spoon as is, it's just that good. In my 50 years of life this is the best pizza sauce i've ever tasted. (yep, it's THAT good)
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93 users found this review helpful

Pork Chops with Blackberry Port Sauce

Reviewed: Jun. 24, 2010
The only thing I did differently (here we go changing things) was to add some minced garlic to the recipe, the rest I did according to the author. My biggest problem with this was having to pause to go "mmm" after every bite. The taste was absolutely outstanding. The combination of port, blackberries and pork is a marriage made in heaven! My compliments to the author, this was genius and could easily be a "signature" dish in a restaurant.
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19 users found this review helpful

Halibut with Zesty Peach Salsa

Reviewed: Jun. 12, 2010
Just absolutely outstanding. I made this recipe exactly as written and it has that "wow" factor even though it's not difficult at all to make. The salsa would be good over dirt, it's that good. Thank you.
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25 users found this review helpful

Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Reviewed: Jun. 3, 2010
I made the shrimp in the marinade as written but decided I didn't want to use the sauce just for dipping so I added 2 tablespoons of coconut milk to it and served it over rice noodles instead. This was just an outstanding meal, thank you for posting it.
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19 users found this review helpful

Perfect Chicken Liver Paté

Reviewed: May 28, 2010
This is an occasional treat since it is so rich and an organ meat. That being said this is simply an outstanding recipe! I didn't change anything and yes, out of respect for the author I used organic eggs. This has a really deep rich taste I just couldn't stop eating it. I froze a little and will use it the next time I make Beef Wellington. Truely one of the best recipes I have ever gotten off of this site, thank you, thank you, thank you.
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7 users found this review helpful

Ostrich Steaks with Calvados Sauce

Reviewed: May 7, 2010
They brought ostrich to Colorado years ago in an attempt to introduce us to the delicate meat. The project failed miserably and never became mainstream I think because the birds were so large, unusual and regal but a few restaurants still prepare it. Very meaty and lean it is delicious when prepared properly. I'm a fan although it is no longer sold retail here. California Cafe in Denver still features it and it expensive but incredible and worth it! (30.00 a steak)
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12 users found this review helpful

Best Bread Machine Bread

Reviewed: Apr. 24, 2010
The previous reviewer must have done something horribly wrong. I live in Denver where baking bread is always a challenge because of the altitude. I've pretty much given up since almost every loaf I make either collapses or is extremely dense/chewy. I took another reviewers advice and added another half teaspoon of salt. I am not sure if that was the MAGIC solution but I got the most tender, flakey loaf of bread I've baked in the twenty years I've lived here! If other reviews criticize this bread it is NOT due to this recipe but rather baking technique. I got a PERFECT loaf of bread and I couldn't be happier. I'll be making this all the time, thank you, thank you, thank you.
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43 users found this review helpful

The Original Potato Salad with Real Mayonnaise

Reviewed: Apr. 10, 2010
Absolutely perfect recipe. This needs no additions or substitutions. Exactly what potato salad should be.
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25 users found this review helpful

Jimmy the Saint's Sausage and Pepper Sauce

Reviewed: Mar. 12, 2010
I made this exactly as written except I added a few more anchovys. Absolutely delicious and addictive. One of the best sauces I've ever made.
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14 users found this review helpful

Chicken Tikka Masala

Reviewed: Mar. 9, 2010
Great recipe but let the chicken marinate overnight for best flavor and tenderness. Also, although boneless chicken breasts are good, try the thighs and legs as well, bone-in. Much better texture and flavor. I always cut up a whole chicken and use everything. Grilling is the secret here, you'll lose a lot of flavor if you don't get the grills marks on the poultry. If you have an Indian Grocery near, try "Pataks" Tikka Masala, a lot less labor intensive and equally delicious. Great recipe!
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13 users found this review helpful

Roasted Caprese Salad

Reviewed: Mar. 4, 2010
Just absolutely an outstanding Caprese salad. Slow roasting the tomatoes with a small amount of sugar, balsamic vinegar, salt, pepper and garlic is genius! I could eat this everyday. Thank you Nana for submitting this easy, major delicious recipe!
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17 users found this review helpful

Baba Ghanoush

Reviewed: Feb. 23, 2010
This is a quintessential Baba Ghanoush recipe. Exactly what it is supposed to taste like. I made this according to the author without any changes or substitutions. I will say a few additional things for preparing this again. Tahini tastes so similiar to peanut butter I might substitute and see if the dish tastes the same since tahini is rather expensive. I also might toast the sesame seeds for a nuttier flavor. Then again, I might just make it exactly the same without any changes. I loved this, it's healthy, full of potassium, easy to make and delicious. I scooped this up with warm whole wheat pita bread but any bread or chips would be great. Outstanding recipe, thank you for submitting this.
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31 users found this review helpful

Marzetti® Ultimate Chicken

Reviewed: Feb. 9, 2010
The taste was just outstanding! I didn't want the blue cheese sauce to go to waste so I served it over some bowtie pasta. This is restaurant quality and ridiculously easy. I thought this had plenty of flavor but then again I was liberal with the salt and plenty of fresh cracked pepper.
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14 users found this review helpful

Lentil and Sausage Soup

Reviewed: Feb. 8, 2010
Made this recipe according to the author except I used a full pound of hot Italian sausage and added a bunch of fresh spinach right before I served it. Additionally I added 1/2 teaspoon of smoked Chipotle powder. Hands down the best soup I have ever made. Delicious!
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16 users found this review helpful

Roasted Vegetables

Reviewed: Jan. 27, 2010
perfect, perfect, perfect............ and the beauty of this recipe is that you can use whatever vegetables you like or have on hand. Hands down my favorite way to eat vegetables. I make this all the time and have now for several years. I do double the amount of extra virgin olive oil and toss the vegetables in a plastic grocery produce bag to evenly coat them. I also use garlic sometimes, oregano, fresh parsley, cumin, the combinations are endless. Saundra, kudo's to you, I use this recipe more than any other one on this site.
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27 users found this review helpful

 
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