RK Recipe Reviews (Pg. 1) - Allrecipes.com (18884681)

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Grilled Marinated Shrimp

Reviewed: Dec. 27, 2010
I did not have the parsley, and I omitted the pepper sauce bc of little ones. I used a trick so there is no marinating. If you have one of those hand-held bladed pureeing wands, you just throw everything together and puree away. It turns into mayonnaise consistancy so you can just brush it on before or during grilling! Boy was this good! And I am very picky. It was salty, so next time I only used just over half the amount of salt and it was great. My 4 yr old who does not usually eat more than a small bite of shrimp devoured five of these!!
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5 users found this review helpful

Mock Chicken

Reviewed: Jun. 25, 2008
What a great idea. Now I can enjoy tofu. Too bad I ruined the dish I made with aweful brown sauce, still looking for a chinese brown sauce recipe. Thanks for the great tofu.
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1 user found this review helpful

Teriyaki Chicken

Reviewed: Mar. 14, 2009
I halved the sugar and doubled the ginger and used low sodium soy sauce after reading reviews. Great!! I used a trick because we do not eat the skin. I separated the skin from the meat with a sharp knife like a pocket, and put the marinade inside, then speared the skin back on with skewers(clipped off the long ends). When baking I peeled the skins back the last 25 minutes and basted so the skin did not get dry. The meat got all the flavor that way.
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1 user found this review helpful

Authentic and Easy Shrimp Curry

Reviewed: Jun. 24, 2008
I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder.
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132 users found this review helpful

Chicken Enchiladas II

Reviewed: May 19, 2008
Well I made some major changes to this and it was excellent. I have to say, though, that there is no way there is enough filling for the amount of tortillas, so 1 1/2 times the mixture stuff. I used ground turkey, added cumin, used yogurt instead of sour cream, used some fresh cilantro, and put a little salsa in the mixture. Also used green spinach torillas. It was excellent.
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1 user found this review helpful

Tasty Tuna Burgers

Reviewed: Apr. 6, 2009
I made this for one and two yr olds so I replaced the veggies with powder counterparts and left out hot sauces. I read previous reviews so I added more breadcrumbs to make up for sogginess. I also added ketchup. My one and a half yr old gobbled this up. Thanks.
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1 user found this review helpful

Chicken Biryani, Hyderabadi Style

Reviewed: Oct. 12, 2005
I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the dish if you add it all at once. It may look curdled but it is fine. Lipstickfetish, you didnt need to throw away the dish! Sorry!
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47 users found this review helpful

Pittsburgh Potatoes

Reviewed: Sep. 4, 2009
To make it healthier I used yogurt instead of sour cream (whole milk yogurt), and still it was great.
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2 users found this review helpful

Spicy Bok Choy in Garlic Sauce

Reviewed: Jun. 1, 2010
This is superb! Just like in authentic Chinese restaurants. I even made several minor substitutions because I did not have things. Regular sugar, no red pepper, and regular oil not sesame. Still outrageous!
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 17, 2013
Made it GLUTEN and EGG FREE..blew everyone AWAY!!! Super and no one knows it is made for my little one with food allergies! Make with any gluten free baking flour, or do what I did-(cheaper) mix of 2 parts Rice flour mixed with 1 part chickpea flour and 1/2 part corn flour, 1/2 part cornstarch (or potato or tapioca starch), and 1 1/2 tsp of xanthum gum per every 4 cups flour. NRG egg replacer for the eggs. Everything else the same. Soooo wonderful. I did have to shape the cookies and press as they did not really form well, but who cares, they are the best cookies ever. Wheat and egg eaters do NOT know the difference. MY hats off to you, and I do not have to spend four dollars on 12 small wheat-free egg-free chocolate chip cookies at the health food store anymore!!! (which are extremely hard to find BOTH, by the way).
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0 users found this review helpful

Spicy Indian Chicken Curry Yummy

Reviewed: Sep. 26, 2005
I restrained myself from modifying the ingredients due to the reviews (I always modify everything). Glad I did! My husband is from India, and he is picky about his food. Boy was I tempted to use garam masala (that my husband's Mom made) instead of the curry powder (real indian curries never use curry powder, please!). Well my husband loved this, said it tasted like his Mom's. The only thing I did different was I cooked it more traditionally-I browned the onions in oil first, then added the ginger garlic, then the spices, stirred it for a couple minutes, then proceeded with the chicken and continued. It did need a little water added to it. Thanks for the easy recipe!
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140 users found this review helpful

Emily's Famous Hash Browns

Reviewed: Aug. 12, 2008
I never made these right. These were really crunchy and good. They would have lacked flavor, but I put in a good dash of salt, garlic powder and onion. If you have a gas stove five minutes on medium high per side is way too long. 3 minutes on medium is good. Thank you for awesome technique for ultimate crunchy hash browns!
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2 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Apr. 19, 2010
I new right away I would not like the lemon juice so I cut it down to 1tablespoon. I also cut out the milk as suggested because it was too watery. Overall very good, but I did not enjoy the lemon still.
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1 user found this review helpful

Stewed Cabbage

Reviewed: Jul. 26, 2005
I know it would need more flavor so I added more garlic, some thyme, and some red chili flakes. It was very good. Would not have made it as written-looks too bland for me.
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3 users found this review helpful

Honey Ginger Grilled Salmon

Reviewed: Oct. 22, 2005
This was really good with the following changes. I marinaded it for about 20 hours. It needed a little more sweetness so I added 2 tablespoons of brown sugar. It also needed more green onion, so I put in two more. It wasn't salty enough, but that was my fault I used low salt soy sauce. I baked it (with some of the marinade in the pan) at 400 for 30 minutes, basting it twice. With these changes it could be a five.
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7 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Jun. 15, 2010
These were fantastic, but the four stars is because I made a major change in the liquid. They were too runny and the pancakes were thin. So after I made the first few, I added about 1/2 cup more rice flour (approximately, I really just dumped it in til the consistancy was right). They they came out really good. Next time I will use less liquid from the start. Oh, and I used milk and 2 tablespoons of lemon juice in it instead of buttermilk powder and water.
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7 users found this review helpful

Miso Soup

Reviewed: Jun. 23, 2010
I made several times, and I think it is too salty but otherwise fantastic flavor. I reduced the dashi to 1 or 1.5 tspoons
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5 users found this review helpful

Flavorful Flounder

Reviewed: Jun. 24, 2008
the first bite is a shocker if you don't know it's parmesan cheese. The cheese and lemon are very distinct in flavor. But overall it was good, and the baby even liked it.
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0 users found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Dec. 8, 2010
This was hit and miss. I made it with more flour as many suggested, and it never spread out. After adding more butter and sugar, they were falling apart. Then I had to play with the baking time, making it 10 minutes, and reducing the cookie size and shaping it on the pan to be round and flat on top so it would hold together.
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2 users found this review helpful

Quick and Easy Chicken

Reviewed: Sep. 5, 2008
It was just ok
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1 user found this review helpful

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