AZ93 Recipe Reviews (Pg. 1) - Allrecipes.com (187840367)

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Hearty Halibut Chowder

Reviewed: Jan. 2, 2014
I am a chef on a yacht and made this for lunch today. In 2 months of cooking on this boat, this is the most loved meal I have made. The owner's quote....."exceptional". I halved the recipe and used two prosciutto-wrapped halibut fillets left over from the night before. Just chunked them up and added them toward the end (the prosciutto was a nice touch!). It easily fed 5 hungry people. I pretty much stuck to the recipe, though I did add a can of corn and thickened it up just slightly with a tsp of cornstarch. I have been requested to make this whenever guests are on board now. Thanks so much for posting this. Wow!
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Mango Sorbet

Reviewed: Nov. 29, 2013
Fabulous! Filled a blender with frozen organic mango, added simple syrup made from 1 cup water, 3/4 cup organic sugar cane sugar, and the juice of 4 key limes. I might use even less sugar next time, but this is my new favorite frozen treat. Thank you so much for the recipe!
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Salmon with Brown Sugar and Mustard Glaze Recipe : Review : Bobby Flay : Recipes : Food Network

Reviewed: Mar. 31, 2013
Best salmon dish I've had.
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1 user found this review helpful

Maria's Stuffed Chicken Breasts

Reviewed: Mar. 28, 2013
I made this for guests and it earned me the most coveted compliment in cooking. "You're such a good cook!" I used ChefBauer's suggestion and made a pocket in the chicken (see his/her review, which is currently the second most helpful here for how it was done). After making the pockets, I took the advice of others and dipped the breasts in egg, then seasoned breadcrumbs, then quickly seared each side. After cooling I filled with the mixture, which I also added a little basil to, and carried on with the recipe. I used jarred Rao's tomato basil sauce which was delicious and served it all over spaghetti squash. The other reviewers are right, the recipe makes way, way, WAY too much filling. I used about 1/3 of what was called for, for 4 people and still had some left over. BTW, I don't eat meat so I used a tilapia fillet and just covered it with some breadcrumbs, then the filling, sauce and cheese and it was just delicious. Very easy to do this on the side if you have a non meat eater joining your dinner. I can't recommend this recipe enough. One of my all-time favorites. Thanks Maria!!
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Stuffed Peppers

Reviewed: Mar. 26, 2013
Made this for my Dad because I don't eat meat. I made a couple of changes, but basic ones. Used real onion and garlic which I browned with the meat. Used yellow and orange peppers for a lighter pepper flavor. Also used spaghetti sauce for a little more flavor. For myself I followed another reviewer's advice. Grilled garlic and mushrooms and added ricotta, parmesan and cheddar. Added the rice and layered this mixture between layers of spaghetti sauce. My pepper was 4 stars, but my Dad only gave his 3. He said even with spicing it up a bit it was a little bland. I would make this again but might make some changes to add more flavor. BTW if you cut the peppers in half lengthwise, you can fit more filling in, and they stay upright more easily. Thanks for posting!
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6 users found this review helpful
Photo by AZ93

Lemon, Garlic, and Asparagus Warm Caprese Pasta Salad

Reviewed: Mar. 22, 2013
Delicious! Very bright and colorful dish (see photo). The only thing I did differently was to add some chunks of mozzarella to bring it closer to a real caprese recipe. It would be just as good without. Also added salt and pepper at the table. This dish is versatile too. My Dad eats meat and I don't, so I just added his precooked chicken to the dish after taking my portion out. Five full stars for this delicious dish that I will most definitely make again, especially as the weather gets warmer and the veggies are even fresher! Thanks so much for posting this Ebwallace!
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8 users found this review helpful
Photo by AZ93

No-Knead Artisan Style Bread

Reviewed: Mar. 22, 2013
WOW!!!!! This bread is absolutely blow your mind delicious. I want to start by saying thanks to Baking Nana for her helpful review and advice on the Buzz. Doubt I would have had the courage to attempt this without her. My biggest concern when making this was how very, very wet the dough was. See the photos I submitted of the process. I see a few people tried to add more flour after the second rise. Don't do it! Trust me it will turn out fine. I added 3.5 cups of flour at the beginning because I was so worried (1 cup was whole wheat flour) and my dough was still soupy. There was no way I could fold it or mold it into a ball. After 36 hours for the first rise (I figured it would give a more yeasty flavor if i let it sit longer and it did, but mostly I left it that long because Baking Nana did. lol) I just used a rubber spatula to kind of slop it onto the parchment paper. I have to confess I was worried. But following the directions exactly this bread came out full of beautiful big holes and is the most delicious bread I have ever had. I do strongly recommend using parchment. Put the dough onto that after first rise, and back into the bowl for the next rise. Then just use the parchment to transfer the dough into the hot casserole dish/Dutch oven. I think you might lose some of that second rise if you try to spoon it from one to the next. I guess I've said enough. Just make this bread, and know you are doing it right! Thanks SO much for posting Jewissa!!!
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Easy Sausage Pizza by Johnsonville®

Reviewed: Mar. 22, 2013
Yuck. Very, very, very greasy. Made this for friends and we had to sop the grease off with a napkin. If I had looked further down the page at the "nutrition" information I never would have made it. One serving is almost an entire day's fat and sodium. This sausage is terrible and I won't use it again. BTW this is the exact same recipe as the jonsonville easy sausage pizza so my review is the same.
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3 users found this review helpful
Photo by AZ93

Cream Cheese and Tomato Omelet with Chives

Reviewed: Mar. 22, 2013
This is a pretty omelet (see photo) but was just ok. I feel like it needed something salty added to it like capers, or I'll bet smoked salmon would be amazing. It just needs something to balance out the slight sweetness of the cream cheese. I would make it again with those additions. Thanks for posting!
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3 users found this review helpful

Johnsonville Easy Sausage Pizza

Reviewed: Mar. 21, 2013
Ughhhh. I made this pizza with my own homemade crust for a few friends. This sausage is so greasy we had to use a napkin to sop some of it off the pizza. I wish I had looked further down the page for the "nutrition" Information. One serving is most of your day's fat and sodium. I will never use this sausage again.
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7 users found this review helpful

Boiled Water

Reviewed: Mar. 20, 2013
I made this recipe exactly as written except I substituted Sriracha for the water. This recipe was WAY too hot (spicy) for my Dad and I. If I could give this recipe zero stars I would.
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11 users found this review helpful
Photo by AZ93

Chicken A La Impress Me

Reviewed: Mar. 18, 2013
I changed a couple of things so was hesitant to review this, but I added a photo so wanted to mention what I did. I made a veggie dish and forgot to put aside the zucchini and carrots so did without in this one. I also used Dubliner Cheddar cheese and regular ham. I make chicken cordon bleu for my Dad often so he knows the difference between this ham and cheese and gruyere and prosciutto. He was very impressed with this dish, but of course prefers the better ham and cheese. I don't eat meat, but his review was that it was juicy and very flavorful. Overall this is a lovely presentation and fairly easy to prepare. I will definitely make this again, veggies and all. When I do, I will certainly update this review. Thanks Marie!
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4 users found this review helpful
Photo by AZ93

Harvest Vegetable Casserole

Reviewed: Mar. 18, 2013
This was one of those times when I actually had all the ingredients listed for a veggie dish, so I made it exactly according to the recipe. Next time I might add a clove of minced garlic, but otherwise this was a nice twist on the usual broiled veggie recipe. I used a mandolin, which really sped up the chopping process and I cut the yams slightly thinner than the other veggies. It's a bright, pretty dish (see photos) and all around fairly easy to prep, not to mention super healthy. I think it would be fine to sub olive oil for the butter, though it does add a bit of flavor. BTW this makes your house smell so good! I will make this again. Thanks Pegzhere!
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5 users found this review helpful
Photo by AZ93

Gin Rickey

Reviewed: Mar. 18, 2013
It's my kind of drink so I'm biased, but I loved it. Got sick of the taste and calories from gin and tonics so gave this a try and really enjoyed it. The photo is of a martini glass version, but this really needs to be a bigger, highball glass kind of drink because trust me, you'll want more! I make something similar with gin, a squeeze of bottled key lime juice and diet citrus soda, but this was really very good. Thanks for posting Grosbach!
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5 users found this review helpful
Photo by AZ93

Madras Cocktail

Reviewed: Mar. 18, 2013
Pretty drink and tastes good too. I layered the drink first with the ice, then vodka, then OJ and finally cranberry juice. If you pour slowly it comes out layered. Unfortunately I only had light cranberry juice which is slightly more brown than red. You can see in my photo it would be a little prettier with the deep red juice. Tasted good, just the color was off...my fault. Anyway, with all that juice in there, you can almost convince yourself it's good for you!
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6 users found this review helpful
Photo by AZ93

Polished Eggs

Reviewed: Mar. 18, 2013
Hmmmm. This one is a head scratcher. Like other reviewers said, it's not great and not terrible. The soy sauce isn't bad, so maybe cut back a little on the sugar. I can't really pinpoint why I didn't love these. I took a star off for flavor and one for presentation. After scoring the eggs, they kind of fall apart as you cut them (see photo...it was the best I could do). And the sauce looks kind of oily on the plate. I would cut back to just a few drops on that. Thanks for posting.
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3 users found this review helpful
Photo by AZ93

Alma's Sweet Corn

Reviewed: Mar. 18, 2013
I followed this recipe exactly, scaled down for the 1 corn on the cob I had left. I was worried it would be too sweet, but the sugar actually wasn't bad. For the most part the additions just bring out the flavor of the corn. The only thing was the salt. It was bearable for me because I like salt so much, but I would cut it by half first, then go up from there. I didn't miss the butter in this recipe at all. A healthier version of fresh corn on the cob, or a nice recipe for canned corn. Will make again. Thanks Nathan!
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3 users found this review helpful
Photo by AZ93

Tilapia en Papillote (Tilapia in Parchment)

Reviewed: Mar. 17, 2013
This was delicious and so easy to make. Don't let the looks or sound of it fool you. Find a video online of how to wrap the parchment and just go for it. The only thing that was a bit hard was trying to keep the wine and lemon juice from leaking out of the sides while I was folding. All in all though, it was very easy and made a wonderful, healthy, light, flaky, incredibly aromatic fish. The presentation is great too (see my photo...which doesn't do it justice). I didn't have capers so went without, but I would recommend using them and not rinsing the brine off. The dish was lacking in salt because I didn't have them (though in retrospect, green olives with a little of their juice might have sufficed). This dish is the only thing I've ever seen my Dad put salt on (I did salt the fish beforehand). I paired this with "Stuffed Peppers Italian Style" from this site. I will absolutely make this dish again. Thanks so much for posting Paula!
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Photo by AZ93

Stuffed Peppers Italian Style

Reviewed: Mar. 17, 2013
I followed a lot of the advice of "JohnMonihan", the first reviewer for this recipe. (Thanks John!). I added oregano, fresh parmesan (inside and as a garnish) and a little parsely on top (see photo). These flavors added to the taste and presentation of the dish. I also used a bit more olives than called for, and used anchovy paste rather than actual anchovies. The taste of the anchovies is pretty much non-existant so don't be afraid to use it. It just adds a slightly salty flavor that really enhances the dish. As for the bread, I cubed mine but will run it in my food processor next time. Make a bit more than you think you need as it shrinks while you are cooking it. This wasn't a life-altering side dish, but it was really good and I would certainly make it again.
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2 users found this review helpful
Photo by AZ93

Frozen Strawberry Yogurt

Reviewed: Mar. 17, 2013
The first time I made this I kept to the recipe but used non fat yogurt. It was too much yogurt and cream for me. Tasted more like plain frozen yogurt and milk than strawberries. I don't see how it's truly a frozen yogurt if there's half and half in it. I have since made it with just 1/2 cup sugar, 1 cup non fat yogurt, no half and half and a bit of lemon squeezed in to taste. This makes it more like a healthy, fruit flavored frozen yogurt (see photo). Sometimes I use the vanilla, sometimes rum (for those that worry about kids eating it, vanilla extract is pure liquor, so if you use one, the other is a valid substitute). A tip: the purpose of vanilla extract or another liquor is to lower the freezing temp of ice cream. If you leave it out you will have a block of ice, rather than a scoopable dessert. Anyway, thanks for posting, this was a nice start for me in making non fat fro-yo.
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7 users found this review helpful

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