INDEE Recipe Reviews (Pg. 1) - Allrecipes.com (1901694)

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Ruby Drive Sloppy Joes

Reviewed: Sep. 28, 2009
Oh, wow! Back in college, when I thought that Sloppy Joes grew in cans, the dish didn’t seem fit for human consumption. Now, I’m thinking that canned versions simply can’t compete with the real thing, plus … well, why waste money at the market when this dish is quick, easy & inexpensive? I recently made it for the 5th time and loved seeing my husband & guests return for more. When salsa hasn’t been onhand, Pico De Gallo (for which there are several excellent recipes at this site) has worked great, and on one occasion I used Rotel tomatoes (the type with lime juice & cilantro)—also excellent. I guess there’s no way to ruin this recipe, for which I’m *very* grateful to LV & her mom-in-law. (Thanks, as well, to photographer Avon Lady, whose shot portrays the dish 100% accurately—thick, non-greasy & delightful on big fluffy buns which, like another reviewer, I serve lightly toasted.)
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29 users found this review helpful

Milk Braised Pork Loin

Reviewed: Sep. 12, 2009
A perfect recipe, fulfilling every criteria of a 5-star rating--thanks, Ken from CA! The ingredient list is accurate & the instructions clear. If anything, this underpromises & overdelivers. (Three times, my normally-quiet husband said, “My God, this is good.”) Specifics: (1) PREPARATION. Easy! This is a restaurant-quality dish, which puzzled our dinner guests, who asked if my schedule had changed since it seemed I’d been cooking all afternoon. (2) RELIABILITY. Follow the instructions & there’s no way to mess this up. (I made a couple of mistakes—the phone rang while I brought the milk to a boil; no problem—just skim the overboil and add more milk. I also set my gas burner too high, allowing the milk to boil down too quickly; adding more milk was an instant fix.) (3) FLEXIBILITY. Don’t hesitate if you have a smaller loin, or maybe a larger one (as in our case). Substitute garlic salt for regular, if you wish. Etc. (4) PLATING. Carving‘s a pleasure because the pork’s just-right tender and manageable. (5) SERVICE. There are a variety of options. Since the finished pork and gravy looked scrumptious, I decided to carve at the table, thus set the whole loin on an oblong serving dish, surrounding it with sliced tomatoes and mixed lettuce leaves. (6) BONUS. The gravy makes itself! * DO* COOK DOWN THE MILK TILL IT’S THICK, CURDLED AND GOLDEN BROWN. THE SAVORY KERNELS WILL POP IN YOUR MOUTH.
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62 users found this review helpful

Mandarin Chicken Salad

Reviewed: Jun. 15, 2009
What a delightful flavor combination, quick, easy & perfect for outdoor entertainment. (In fact, it’ll be great for potlucks.) Chicken & mandarin oranges seem made for each other, & the toasted pecans elevated the dish to the ‘’inspired” category. Following the recipe exactly, I got raves including words like “fresh” & “healthy.” What’s more, it’s easily adaptable—for one guest on a strict diabetic diet, I subbed nonfat mayonnaise in his portion. Wonderful summer meal, and elegant-looking. I served buffet-style, piling the salad onto leafy red lettuce in a glass bowl,with sides of sliced cantaloupe,deviled eggs & avocado halves filled with tuna & sliced scallions tossed in nonfat ranch dressing. Thanks mucho, Judy!
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12 users found this review helpful

Modenese Pork Chops

Reviewed: May 20, 2009
Restaurant-quality dish and superior recipe prepared exactly as written. My comments: 1. Dried rosemary *does* work.(Fresh is always best, but my market was out.) 2. Using super-thick chops, I found that during the extra few minutes of simmering, as the liquid cooks down, small amounts of wine can be added without degrading the superb taste of the gravy. I served the pork with wild rice pilaf and, for color, a simplified ratatouille (red & yellow bell peppers, onion, tomato and minced garlic sauteed with grated Parmesan. Thank you, Stephanie!
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7 users found this review helpful

Classy Green Bean Casserole

Reviewed: Nov. 28, 2008
Yesterday (Thanksgiving 2008), my family & guests loved this recipe. As-is, it deserves 5 stars, Based on personal preference, I suggest the following: (A) Add 4 T diced onion when blending essential ingredients, & (B) Depending on the size of your baking dish, you may need to double the amount of butter & crackers (I used a large but shallow Corning dish).
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5 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Nov. 17, 2008
Thanks sooo much, Kimber! Your recipe has been a staple for about 2 years. (In fact, this may be my second review—good!-the dish deserves extra praise.) Particularly during football season, when friends gather for games, I'm grateful for the ease of both prep & service, not to mention that everyone adores this, served on top-quality buns with a simple green salad. Three things I'll point out: (1) This is doable with any number of pork cuts--yesterday it was pork loin sirloin, on sale last week. (2) Since the meat will fall apart, (and off the bone if one uses a bone-in cut), pre-slicing may be unnecessary--I don't bother, in any case. (3) This is extremely economical. Yesterday I followed your recipe exactly except for doubling the onion & adding 1 T. chili powder -- despite 6 hungry guests (some of whom had more than one helping), my husband & I have leftovers enough for tonight’s meal.
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4 users found this review helpful

Grilled 'Fusion' Pork Chops

Reviewed: Apr. 27, 2008
Absolutely delicious, & I'd have given this 5 stars were there no need to urge caution, as follows: Grilling 10 minutes per side may result in miserably dry chops. *Timing's dictated by the thickness of the chops combined with your grill's temperature.* Check every 4 minutes, preparing to turn & also to baste if necessary.
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3 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Mar. 10, 2008
My family, accustomed to cauliflower only as a raw hors d'oeuvre, went back for seconds! I did increase the amount of olive oil -- the cauliflower was a giant -- and also followed suggestions to cover the baking dish with foil. Excellent dish, a real winner.
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2 users found this review helpful

Sesame Tilapia

Reviewed: Mar. 5, 2008
This dish is perfect as-is, & fortunately I was able to marinate the tilapia for several hours. Served with a side of steamed asparagus and, as a bed, a slightly simplified version of Red Chard and Caramelized Onions [from this site], the plates looked gorgeous & my family raved about the combination. Thanks so very much, Demi.
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2 users found this review helpful

Red Chard and Caramelized Onions

Reviewed: Mar. 5, 2008
Delicious recipe! I omitted the olives, but do look forward to making the complete dish very soon. (Tonight, the chard served as a bed for Sesame Tilapia from this site, a superb combination which my family adored -- olives might've been overkill.) Thanks sooooooooo much, Syd!!!
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2 users found this review helpful

Oriental Dipping Sauce

Reviewed: Feb. 17, 2008
I can't imagine an Oriental meal which *won't* be positively enhanced by this exceptional sauce. I, too, recently served it with Asian Lettuce Wraps from this site. My one suggestion is to double the recipe -- if your experience is like mine, family and guests will make short work of the sauce. Thanks, Jackie and All Recipes!
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2 users found this review helpful

Asian Lettuce Wraps

Reviewed: Feb. 17, 2008
Absolutely perfect recipe, as-is -- easy, uniquely fun, and a huge crowd pleaser. Following reviewers' advice, I used Oriental Dipping Sauce from this site (doubling the recipe). For side dishes, I cantaloupe slices plus bowls of rice and [store-bought] Chow Mein noodles worked well. Thanks, Caroline C and All Recipes!
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2 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Nov. 2, 2006
This is now on our favorites list, & thanks so very much. I followed the recipe to the letter (unusual for me), & a gathering including my mother-in-law ate it enthusiastically.
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4 users found this review helpful

Pasta e Fagioli I

Reviewed: Sep. 16, 2004
What a superb recipe, & even better the next day. I substituted Rotel tomatoes ('mild' variety) because it was all we had on hand. The Rotel chilis added a distinctily un-Italian flavor, & my family loved it but, having eaten some great Pasta e Fagioli throughout Italy, I know that following this recipe pretty much as-is will be even better; except of course for adjusting the amount of beans & pasta for individual preference -- I did reduce the tomatoes and increase the beans. Thanks very much, Corwynn.
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1 user found this review helpful

Fresh Asparagus Soup

Reviewed: May 2, 2004
My family raved about this soup. After a late lunch, we weren't in the mood for a conventional dinner, so everyone helped themelves while watching TV. Served w/ fresh pears and a variety of crackers, it felt like comfort food. Substitutions are easy -- I was out of yogurt, so used nonfat cottage cheese (pureed). Low on Parmesan, Mozarella worked great as the primary cheese, with Parmesan as garnish. The only major change was doubling the onions. Delicous -- thanks, Nanook!
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2 users found this review helpful

Cola Sauce Chicken

Reviewed: Apr. 18, 2003
This is an easy, impressive dish for a small dinner get-together. As a bonus, leftovers are scrumptious and since it falls into the tastes-better-the-next-day category, it can be prepared in advance -- save the saute part for just before the guests are to arrive. For extra punch, thicken with a giant can of undiluted chicken soup instead of flour (which also will stretch the leftovers, by the way) If you're garlic and onion freaks, like my family, double both ingredients (at least). I served the dish with rice pilaf and a very simple mixed-fruit salad, and people called the next day for the recipe.
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6 users found this review helpful

 
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