RandyRandy Recipe Reviews (Pg. 1) - Allrecipes.com (18788818)

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Asparagus Pie

Reviewed: Oct. 7, 2013
I saw this recipe in the first edition of the All Recipes Magazine. It really caught my eye, so I tried it tonight...and...well...meh...it was just okay. Moving on.
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Marinated Baked Pork Chops

Reviewed: Jan. 29, 2013
The sauce is bland and watery. The one hour cooking time called for is far to long, the chops came out very dry. I used thick cut chops. Moving on!
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Turkey Tetrazzini I

Reviewed: Jan. 3, 2013
Other than doubling the recipe and adding some peas, I followed the recipe exactly. It was moist enough, but not at all flavorful. Very bland. Well, at least the leftover Christmas turkey was used up.
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BBQ Chicken Salad

Reviewed: May 29, 2012
This was really good! Chicken salads are very versatile as the "most helpful" reviews will attest. I used leftover BBQ chicken from our Memorial Day cookout with the neighbors. Two recommendations, a splash or two of lemon juice and cut the celery down to two ribs (four is just way too much).
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Doggie Birthday Cake

Reviewed: Mar. 31, 2012
Babysitting our fur nephews this weekend while their parents were away in Las Vegas. I made this for a 6th birthday for one of them. It was a big hit with all 3 dogs! Very simple to make!
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2 users found this review helpful

Sloppy Joes

Reviewed: Jan. 3, 2012
Entirely too tart! Thoughts on how to correct that: 1) decrease or eliminate the BBQ sauce 2) decrease or eliminate the cider vinegar 3) simply move on to another recipe (which is what I'll be doing). Also, it has way too much sauce, a lot like a thin soup. I had to simmer it significantly longer than called for just to get to the appropriate thick consistency.
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3 users found this review helpful

Banana Waffles

Reviewed: Jan. 2, 2012
Don't bother. No flavor whatsoever. It was like chewing on a sponge.
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4 users found this review helpful

Ground Beef Stew

Reviewed: Nov. 16, 2011
Very simple! Very good! Very filling!
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6 users found this review helpful

Pork Chalupas

Reviewed: Apr. 7, 2011
Really good! Makes a ton...leftovers for days!
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4 users found this review helpful
Photo by RandyRandy

Taco Seasoning I

Reviewed: Feb. 18, 2011
This was just okay, not really any different than the store-bought packets. After all the outstanding reviews I had high hopes. Niether my partner nor I were particularly impressed.
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6 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Dec. 20, 2010
This was by far one of the best Potato Soup recipes I've ever prepared! It is a bit involved and time consuming (don't believe the prep or cook times posted here), but it was sooo worth it! I added carrot and used chicken broth. Yes, stock is better, but if you don't have it handy, broth works just fine. If you've read any of my other reviews, you'll know I'm a fan of red potatoes, skin on; use them in this recipe as well! In step 3 skip the purée part. It's a needless mess and complication! Near the end, when the potatoes are soft, simply mash it about 4 to 5 times with a masher and achieve the same results, without the time, mess and added cleanup. Top with your favorite grated cheese, sliced green onion and some crumbles of the bacon you've set aside. Enjoy!
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115 users found this review helpful
Photo by RandyRandy

Roasted Creole Potatoes

Reviewed: Dec. 12, 2010
These were really good! A keeper of a recipe! The only real change one should make is to use red potatoes and not white. Red potatoes (skin on) hold their consistency better and don't turn to mush as quickly. Next time I will make this for breakfast with scrambled eggs. By the way, I posted 3 photos, a before, during and after.
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19 users found this review helpful

Scallops with Red Pepper Sauce

Reviewed: Dec. 10, 2010
This was good. Not very good, but good. I think the main problem is that one should always use fresh scallops whenever possible. I did not have immediate access to fresh. Also, there was not much red pepper flavor at all. 1/8 teaspoon is not nearly enough. And no, I am not a heat/hot feind. I did squeeze some fresh lemon juice just before serving as another reviewer suggested. Moving on.
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5 users found this review helpful

Stuffed Green Peppers I

Reviewed: Nov. 5, 2010
This is a decent but very basic recipe. Here are my thoughts. First of all, don't cut the top off the pepper, it wastes too much pepper, cut it in half lengthwise. The beef and rice stuffing is rather bland. Easily liven it up by doubling (or more) the Worcestershire. Fresh garlic adds to it as well. Also, as others have already noted, adding some dried basil and/or oregano to the stuffing works well too. And why in the world would you buy a can of whole tomatoes and then chop them? Just use a can of diced tomatoes! Don't use soup as the topping. Use your favorite pasta sauce. But if you do use the tomato soup, don't add water, it will just dilute what little flavor there is. Simply pour the soup into a bowl, heat it a bit in the microwave and stir. Viola, there's the gravy consistency the recipe calls for and no water needed. After stuffing the pepper, ladle on the pasta sauce and then using a 2nd cup of cheese top each pepper. You can then top the cheese with a sprinkle of dried oregano or Italian seasoning. Happy eating!
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64 users found this review helpful
Photo by RandyRandy

Italian Amaretto Margaritas On the Rocks

Reviewed: Sep. 3, 2010
Very good, but very sweet. Try salting the rim, it adds a bit of contrast to the sweet.
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14 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Aug. 24, 2010
This was so good I shared it on my Facebook page! The longer you let the rub sit on the meat, the better your tenderloin will turn out. The glaze is outstanding! I would recommend making the glaze a few hours ahead to allow the oils from the cilantro and ginger to properly incorporate. The only change was to the sugar. You should always use brown sugar in dry rubs for meat.
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12 users found this review helpful

Randy's Revision of Bou's Chicken

Reviewed: Jul. 25, 2010
Very good! We both liked this a lot! We did make a few revisions. Instead of simmering the chicken on the stove top or in a crockpot we used it as a marinade and basting sauce for grilled boneless, skinless, chicken breasts. Brown sugar instead of white. One cup water seemed entirely too much! We cut that back to 1/4 cup. Also added was one tablespoon of finely minced onion, and a heaping 1/4 teaspoon each of mustard powder and freshly ground pepper. Marinated the chicken for about an hour before grilling and basting.
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2 users found this review helpful

Bou's Chicken

Reviewed: Jul. 25, 2010
Very good! We both liked this a lot! We did make a few revisions. Instead of simmering the chicken on the stove top or in a crockpot we used it as a marinade and basting sauce for grilled boneless, skinless, chicken breasts. Brown sugar instead of white. One cup water seemed entirely too much! We cut that back to 1/4 cup. Also added was one tablespoon of finely minced onion, and a heaping 1/4 teaspoon each of mustard powder and freshly ground pepper. Marinated the chicken for about an hour before grilling and basting.
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7 users found this review helpful

Super Squash

Reviewed: Jul. 24, 2010
Wonderful comfort food! I did not have any yellow squash, but I did have a ginormous green zucchini from a friend's garden. Worked perfectly.
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3 users found this review helpful

Georgia Peach Homemade Ice Cream

Reviewed: Jul. 24, 2010
This is an outstanding recipe! Very easy to make! The only thing missing is salt! One should always lightly salt an ice cream to bring out the flavor! 1/4 to 1/2 teaspoon. I found it rather funny the handful of reviewers who indicated that this recipe didn't have any flavor. If your ice cream doesn't have any flavor the peaches you used were junk! Probably store bought, pick green weeks ago, no aroma, no flavor, shipped hundreds, if not thousands of miles, mass produced junk! When you're searching for the right peach, pick it up, hold it to your nose and sniff. If there is an excellent peach aroma that makes your mouth water, that peach will be good to eat or use in ice cream, or a baked good. If you smell little or nothing, the peach is junk and you might as well just use canned.
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66 users found this review helpful

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