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

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Oh So Tender Brisket

Reviewed: Aug. 8, 2004
**WOW** This is the BOMB! Love this recipe! I don't know how the previous reviewer ended up with Shoe Leather??? I have used this many times with success every single time! Fork tender, great flavor and EASY! What could be better? I did make very slight additions: I used a dash of Thyme, onion powder & brown sugar (maybe 2T of Br. sugar) along with the soup mix and the rest. I put all the dry ingredients on the meat & 'patted' them in before I load it into the bag. Then I pour over the Liquid Smoke after I place it in the bag. I placed 1 whole large sweet onion in large slices over the top, then threw on Red Potatoes cut in half. Seal it up. I was short on time so I cooked at 325* for 4 hours. PERFECT!!! Rave reviews from all 8 people at the table...I call that success! I Like the potatoes this way too...makes it so easy to open the hot bag, throw together a salad, and you have dinner!
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86 users found this review helpful

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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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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2 users found this review helpful

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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3 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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1 user found this review helpful

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

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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3 users found this review helpful

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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3 users found this review helpful

Grilled Shrimp and Apple Skewers

Reviewed: Jul. 24, 2007
GREAT shrimp! I pretty much followed the recipe except I made a little more of the marinade by adding a bit more of this and that accordingly and I also added salt to taste, and I used 2 lbs of frozen uncooked large white shrimp that were peeled & deveined. I thawed them in cool water, tossed with the marinade & made the rest of dinner. Threw them on the 'barbie' and they were perfect. Only use fresh basil please, and double the basil amount. YUM!!!! I also made them again about a week later and I sauteed' them in a hot skillet over the stove. They were great! Cokking them this way only took about 2 minutes, and I seared them along with the marinade.
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39 users found this review helpful

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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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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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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13 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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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

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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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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6 users found this review helpful

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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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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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 9, 2007
Very happy with this recipe! Fast-easy-tasty-what could be better? I altered it a bit by using about 3 lbs of boneless, skinless thighs. I seared them quickly on high heat with a bit of olive oil before going into the crock pot. I used fat free Italian dressing (which I never use but thought for a sauce it would be fine...and it was!) Put seared chicken thighs in pot, top with sauce. I had it on high for about 3-3.5 hours and it was perfect. Removed chicken pulled it apart with 2 forks, placed on grilled hoagie rolls & topped with the sauce. Everyone loved it...a keeper!
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Grandma Johnson's Scones

Reviewed: Oct. 9, 2006
I made these last week ... and they are to die for! These tasted quite close to the scones sold at our popular Puyallup Fair here in Western WA! I did leave out the raisens, and I slice them open and put Raspberry Jam inside before serving. I tried something that worked pretty well (however right out of the oven is best). But what I did was to take the scones, fill them with the jam, and layered them in a large crock pot lined with a couple of clean dish towels. I took them to a womens gathering...they were nice and warm to serve although they were a bit more 'moist' because of the crock pot. Next time I will leave the lid ajar on the crockpot so the steam escapes better. Great recipe!
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