rita Recipe Reviews (Pg. 1) - Allrecipes.com (18868755)

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Unbelievable Chicken

Reviewed: Jun. 3, 2014
Ok...where do I start?? This recipe is the BOMB!! Everyone needs to try this one. Hate mustard? Not to worry, it does not end up with a mustard taste. Hate Vinegar? No problem, no vinegar taste. Hate Lime & Lemon juice? Ditto once again. We sat down to eat, my hubby said "Oh my Gosh! This chicken is Unbelievable" I just about died..I said what did you say, and he repeated it!! So....he loved it so much that he called it by it's name...without knowing the name!! It is truly amazing. I marinated for 24 hours, and it was perfect to throw on the grill when I got home from work. I've never had chicken like this before. I grilled it 2 minutes each side on very high heat to sear it, then basted a few times and grilled for about 4-5 minutes more per side. My breasts were about 3/4" thick, I pounded them before marinating, which I did for 24 hours. I probably added more garlic, but personal taste. Turned out perfect!! Dry? NOT! Difficult recipe? NOT! Things I have on hand? YUP! Taste: The best we have had! This will be at least 1x week for us during summer & all year long. Thanks for the great recipe!
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Snow on the Mountain Green Beans

Reviewed: Dec. 16, 2013
We really enjoyed this recipe! The cooking method is the ONLY way I will prepare my fresh green beans from now on. I tweaked it a little bit to accommodate dairy allergies. I have a huge skillet so I was able to boil the beans in the skillet first, which saved having to use 2 pans. Then I saute'd very thin slices of red onion in coconut oil (no butter) for about 2-3 minutes. Seasoned as described to taste, but I use Crystallized Lemon instead of the juice. You can find it in the spice section...I LOVE to use this powder in so many things! The brand is called TRUE lemon. They also sell a lime one too! Carrie thanks for sharing!
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Grandma's Sloppy Joes

Reviewed: Oct. 22, 2012
Thank you Grandma! Very yummy and so very quick! Only minor adjustments from me. Only 1/2 c Ketchup & also add 1 can 10oz Tomato Puree (not tomato sauce). Just a 'dash' of cloves, salt & pepper to taste, and 2 cloves Garlic while sauteing the meat. I've used both ground Turkey and beef and they both work out great! I use Balsamic for the vinegar. I dash my burger with hot sauce to give mine an extra zip of spice! You need to try these...
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Chicken Apple Sausage with Cabbage

Reviewed: Jul. 24, 2012
Only 2 reviews? Don't worry about that take my word for it. This is SO good! I've made it twice already and it is a hit! I changed a couple of things but basically stuck to the plan. I did not use the the Dijon or parsley, not needed. I did it the same except instead of cooking on the stove for 25 mins, I baked it in a covered enameled cast iron Dutch oven. I saute'd the sausages, then onions & I added a shallot with the garlic saute. Layered it with sausages & potatoes on bottom, then cabbage on top. Baked for about 45 mins covered at 375*. I thickened it before serving with whole grain organic baby rice cereal while on stove. No gluten!
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6 users found this review helpful

Prime Rib

Reviewed: Dec. 26, 2010
Loved this recipe but I had to change the roasting method because I realized that I would not have been able to bake my appetizer since the oven could not be opened! Glad I thought of that before I started! I wanted to mention that we LOVED the seasoning with the mustard. I cooked a 7.5 lb roast and I stuffed in 8 garlic cloves slivered, sprinkled with Montreal Steak Seasoning and the Dijon mustard. I laid fresh thyme sprigs on top. Roasted in covered pan @ 500* for 20 minutes, uncovered and continued @ 350* about 15 mins per pound. It was very rare and everyone LOVED it!!
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Sweet & Sour Brussels Sprouts

Reviewed: Dec. 15, 2010
Brussel Sprouts are in season...perfect time to try this! My hubby and I just recently have started eating them (and we are over 50!) and we tried another carmelized recipe from here and we are now hooked! So so good! These are a great variation of the other one. I changed it up regarding how I cook them and you might want to try this method as well! Steam the Brussels until tender but still crisp and set aside. Saute a sweet onion in the oil using the same skillet I steamed in on med-high to brown & carmelize the onions. Then add the sprouts and continue to saute adding the vinegar. When almost done & 'roasted looking' add the maple syrup, Dijon mustard & cashews if using them plus salt & pepper to taste!
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Nov. 17, 2010
I am eating these right now as I type and I have NEVER made fresh Brussells before and I picked these up @ Trader Joes they looked so good! Decided to use this recipe and I am very pleased! I scaled back the portion size and I think I could have added more onion (I think I simply did not add enough) and I added more vinegar. Really tasty and will make again. I made sure to really carmelize the sprouts so they looked like they were 'roasted' with a nice browned color. I did cut them in half after steaming before browning them so when they were carmelizing the flavors would soak into the open leaves of the veggie. Great!!
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 26, 2010
Oh my gosh...fantastic!! A few minor changes but not many! I bought fresh chicken 'tenders' rather than regular breasts. I do not like to cut it all up & skewer it. The tenders are SO moist, & easy and they are already in fairly small pieces and cook up really quickly. Worked great! I cut back on the salt and used maybe 1t or so. Added a quick dash of onion powder and garlic powder. I did not find it to be too sweet with the sugar in it. It was a BIG hit with guests tonight! You will love this...
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Geneva's Ultimate Hungarian Mushroom Soup

Reviewed: Oct. 26, 2009
Loved this soup! This gave me the base for what ended up being one of the best soups I think I've made! I had to adjust because my hubby is allergic to dairy & wheat (so no flour, milk or sour cream) and I added extra spices for personal taste. I bet it is wonderful just as it is but here are my additions for those that may like them. Used soy flour, plain soy milk, cubes of firm tofu, 1 can of stewed tomatoes & extra chicken broth. Spices were dashes of curry, smoked paprika (along with the sweet Hungarian paprika as listed) seasoned salt & pepper. Fantastic!!
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Pepper-Honey Cedar Plank Salmon

Reviewed: Sep. 20, 2009
We just got done doing the dishes after eating this fabulous salmon outside right before the sunset...ahhhh. Loved it and I will make it again. Because of me not watching it closely the only mistake I made was allowing the plank to catch on fire on the grill...I over heated it thinking I would get more 'smoke' before cooking the salmon. I got more smoke all right!! At any rate the salmon cooked wonderfully and taste was great. I did not have the pineapple juice, used apple juice so I doubled the amount of lemon juice, & I simmered it longer. I wanted a thicker sauce. Too bad I did not see this one at the START of summer!
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Ellen's Buffalo Meatloaf

Reviewed: Sep. 16, 2009
We loved this! To be honest my husband and I had to literally STOP ourselves from going back for more! We eat very healthy for the most part and this was a great dinner. Also Buffalo meat is high in amino acids & very low in fat!!Because my husband is allergic to wheat I substituted about 1.5 cups of crispy brown rice cereal for the bread, and I used only 1/2 t. salt. Added a chopped red pepper I had on hand and topped it with the ketchup with some brown sugar and a dab of spicy red pepper sauce. It did not hold together very well (because of the rice cereal substitute I had to use) but it was NO problem! I formed it as well as I could and placed it in the pan. It cut pretty well...and it was DELICIOUS! I will make this 1x a week during the colder months!
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Rich Pasta for the Poor Kitchen

Reviewed: Dec. 13, 2008
I need to say thank you to Vampyrelady who posted this and also to a couple of reviewers who had suggestions. I finally have created a wonderful FAST pasta that sticks to the noodles! Using some of the pasta water was the best tip! I want to post my own pasta combination with a recipe of what I did exactly in the future. Basically I used about 3/4c pasta water, olive oil & some butter, stewed tomatoes cut up, capers, green onions, sliced chicken, then finished with romano and feta cheese on top with the basic recipe printed here. The BEST! Thanks SO much for helping me create an entree that would cost $20+ al a carte' in the best Italian bistro's!!!! I'll make this often!
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Blueberry Pancakes

Reviewed: Jul. 8, 2008
OK...I am done with looking for the perfect pancake recipe...because this is IT!!!! Wonderful!!! Those that posted a while back about them being a big mess...probably did not check the date on the baking powder as that makes all the difference. Use good fresh baking powder! I made a few changes to my taste. Used buttermilk instead of reg milk, (had to add extra to thin a little) Used Yummy Banana flavor yogurt (not plain) 1/4 t. vanilla, used melted butter (no oil) & and a dash salt. SO SO GOOD!! I think that many flavors of yogurt would work great too lemon, strawberry banana, vanilla etc.....
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Bud's Potato Salad

Reviewed: Jul. 2, 2008
Potato salad lovers...GO with this one! Excellent with no leftovers on a boat party! Minor changes personal taste. Scaled it back to half recipe, using one 5lb bag RED potatoes, scrub, leave peels on (easy!) cubed to about 3/4" size, simmered in tall large skillet salted water until firm (not mushy!)about 12-15 minutes. Marinated overnight in ziplock bag. Used 1 small bunch green onions (only 1/2 green parts) & some red onion. I had to add eggs (5) & celery for crunch! Do NOT be afraid to marinate the potatoes...this is what makes this recipe so special! Maybe some posters did not drain the marinade off when they posted it was mushy or vinegary??? Just a thought...
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California Grilled Veggie Sandwich

Reviewed: Jul. 2, 2008
Summer is here...and you NEED to make these sandwiches!!! Fantastic taste, easy to make & everyone loved them! For taste I made the dressing early in the day to blend the flavors & added a few shakes of dried basil. Added sliced Portabella mushrooms with veggies and threw them all in a ziplock with the olive oil salt & pepper to taste. Used Ciabatta rolls (4-5" square ones from deli section...firm outside soft inside). I will make once a week all summer!!!
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Black Glutinous Rice Porridge

Reviewed: Mar. 31, 2008
I'll be the first one to review this great recipe! I did not have the pandan leaf & I revised it a bit. I rinsed rice, 2 cups in rice cooker with almost 4 cups water. Meanwhile I took one 14 oz can 'lite' coconut milk, 1/4 c brn sugar, 1/2 c white sugar, 1/2 t salt cooked on stove simmered about 5 mins. Individual rice servings, add sauce on top as desired. The rice cooker makes it so easy to get the rice perfect. Thanks for the basic recipe...delicious!
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52 users found this review helpful

Italian Sausage Soup

Reviewed: Nov. 8, 2007
Amazingly good flavor considering the short cooking time! I used lower fat "Jennie O" brand Bratwurst instead of traditional Italian sausage. Threw in some shredded cabbage (instead of the zuchinni) added 1 can of chicken broth in addition to the beef broth. Next time I will omit the salt...a bit too salty for my tastes. Kids love it!!
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Sarge's EZ Pulled Pork BBQ

Reviewed: Nov. 6, 2007
THE BEST!!! I have used this recipe many times over, there is no better or easier way to make delicious pulled pork! The only thing I do differently is I use onion powder with the pepper & salt rubbed into the meat, and I double the broth. I use the "Kitchen Basics" natural brand broth (sold in a carton 32oz) no MSG, lower in salt, and actually has real beef stock in it. Use the best & this recipe will always be perfect! Top with your favorite BBQ sauce and eat eat eat!!
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German Style Kielbasa

Reviewed: Sep. 25, 2007
I really enjoyed this one, and so did my family. I usually buy the 'turkey' version of Kielbasa to save on fat but it was not available so I substituted quality brand 'Chicken & Apple sausage' and I think it may have been even better this way! Very German tasting, yes it was sweet, but that is the style of this dish. My family HATES sauerkraut and they liked this dish. They even said they would like to try it again, and I am happy because I have been wanting to serve some traditional German dishes and sauerkraut was out for all of them, until this recipe! I did saute an onion with a dab of butter first before adding the sauerkraut & sausage and added dashes of crushed red pepper for a kick, and please use the quality kraut that comes in the bag, not the canned or jar stuff. I served it over Klusky noodles for us & hubby put it over red potatoes. YUMMY!
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Steak Salad

Reviewed: Aug. 9, 2007
Great recipe! Minor changes I made were: I used leftover steak, I added about 2t. strawberry jam to the dressing & used an immersion blender which really makes the dressing thicker and there is no oil separation. Used feta cheese & added 1 avocado & craisens. YUMMY! I will make this often.
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