ROUVER Recipe Reviews (Pg. 1) - Allrecipes.com (1961683)

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Awesome Egg Rolls

Reviewed: Dec. 17, 2010
For some reason I submitted this recipe twice.
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1 user found this review helpful

Red Pepper Soup

Reviewed: Nov. 17, 2009
I hate straining, so I roast my red peppers, skin them, then puree 'til smooth. To roast: rub oil on peppers, put under broiler until blackened on all sides (for me, roughly 8 min per side). Put in a sealed tupperware container for 15 min, peel skin & core. Cut into strips for pureeing.
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4 users found this review helpful

Antipasto Pasta Salad

Reviewed: Nov. 17, 2009
Great recipe. I use provolone instead of Asiago cheese.
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2 users found this review helpful

Oven Roasted Potatoes

Reviewed: Sep. 29, 2009
I cover them with foil for 15 min, then bake uncovered for another 15-20, stirring occasionally.
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2 users found this review helpful

Chunky Marinara Sauce

Reviewed: Mar. 7, 2005
Husband says not to bother buying sauce any more after eating this. Changes: added some black pepper, Italian seasonings, parsley, & basil. Used a (drained) can of diced tomatoes w/ garlic & mushrooms. Could use diced tomatoes w/ jalapeno for more of a kick.
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100 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 27, 2004
Turned out perfectly! Thanks to all for your tips. Here's a recap of the suggestions to get it to work for YOU: 1) Bake for 8 min, not until they look done. 2) For easier clean up, and for immediate removal from cookie sheet to wire rack, bake on parchment paper. 3) Increase coating mix to 5 T white sugar & 5 tsp cinnamon. 4) Put sugar/cin mix in baggie & ROLL cookies in it (do not shake...too much cinnamon gets on cookies) 5) You might need to refrigerate dough...although, it will be sticky either way. No worries, they spread out nicely. I gave a tin of these to my grandfather for Christmas; they were so good, he only shared one cookie with my grandma. :)
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38 users found this review helpful

Three Olive Spread

Reviewed: Apr. 12, 2004
Guests ate this up! AWESOME (I love olives) Changes: 2 T balsamic vinegar, 1.5 T olive oil, 2-3 garlic cloves. For those of you without food processors, don't be afraid to use your blender. Just add EVERYTHING all at once, or it's too dry to blend properly. Be sure to mince the garlic before adding it to the blender.
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41 users found this review helpful

Stuffed Green Peppers I

Reviewed: Apr. 5, 2004
I didn't give it 5 stars 'cause I made changes based on others' suggestions that I felt improved the recipe. I halved the peppers (lengthwise), sauted onions separately along with 2 minced garlic pieces, cooked the rice separately, used 1 can of DICED tomatoes* (why would you ever buy a can of tomatoes and THEN dice them?), and mixed the ingredients together after browning the beef**, allowing them to warm slightly in the skillet before stuffing into the peppers. You can use the extra juice from the can of tomatoes to keep the rice from burning. I also added quite a bit of basil, oregano, and Italian seasoning, as well as extra Worcestershire sauce. Putting just a little cheese in the bottom of each pepper helped as well. Lastly, I only used one can of tomato soup. Even cut in half, 25 min was needed to get them nice & hot. Next time, I'll try adding some pepper as well. * Using a can of diced tomatoes with jalepeno peppers adds just the right amount of kick to these! **You can also use 1/2 beef & 1/2 3-7% lean ground turkey to reduce fat content...tastes the same!
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2045 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Apr. 5, 2004
Very good!! Grilled cap side down for 5 min as suggested & used 2 Tbs butter, 2 Tbs oil. I didn't have onion powder, so I tried substituting finely chopped yellow onion. SAUTE them first!! We'll definitely make these again the next time we grill.
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3 users found this review helpful

Marinated Veggies

Reviewed: Apr. 5, 2004
Me & my spouse both agreed that the taste was just 'off'...for us, the flavors didn't blend harmoniously. We enjoyed the grilling part of the veggies, but will be looking for a different marinade.
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1 user found this review helpful

Awesome Honey Pecan Pork Chops

Reviewed: Mar. 11, 2004
Very tender & delicious. I made the following changes: Added sauted onions & a dash of soy sauce to the honey mixture & cooked the pork in a little oil to reduce fat. I only made 3 pieces of pork, and there was left over honey mix.
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1 user found this review helpful

Italian Breaded Pork Chops

Reviewed: Jan. 26, 2004
For 6 chops, made the following changes & still had plenty of breading: 2 eggs, 1 T milk, 3/4 c bread crumbs, 1/4 c parmesan cheese, 1 T parsley, garlic powder to taste. As recommended, I dipped pork in a flour/salt mix before dipping in egg mix. If you are expecting a huge burst of flavor, add more spices & be creative. They were nice & moist, though.
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3 users found this review helpful

Blackened Fish

Reviewed: Sep. 17, 2003
To lighten this recipe, remove ALL butter. Sprinkle herbs straight onto fish & heat a few tsp of olive oil in a cast iron skillet. I've found that farm-raised catfish filets are fairly thick, so I cut them in half and cook about 5 min per side. After heating the oil on high & adding the fish, I turn my burner down to med to finish cooking. They still are blackened enough for me, and this helps cut down on the amount of smoke produced.
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236 users found this review helpful

Breakfast Casserole II

Reviewed: Apr. 20, 2003
Sage sausage gives it a really nice kick. As recommended, I added sauted onion & minced garlic, green peppers, fresh mushrooms. I also used frozen hash browns rather than tater tots. I doubled the recipe, but found I only really needed one 32 oz. pkg of hash browns.
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65 users found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Apr. 19, 2003
Good flavor. Baked the (cubed) potatoes for an hour and still weren't completely done. Added chopped onion & 3 cloves garlic (minced). I stirred the potatoes every 15 min.
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1 user found this review helpful

Dill and Butter Squash

Reviewed: Apr. 18, 2003
Great taste. I made the following changes: 2 garlic cloves (minced) sauted w/ the zucchini & squash, 1.5 tsp dill, cut back on butter & used some olive oil instead
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18 users found this review helpful

Crab Dip

Reviewed: Apr. 14, 2003
Good recipe. I don't recommend serving with Ritz. Just didn't seem to blend well, taste-wise. I made the following adjustments: 8 oz. reduced fat cream cheese, ~1 Tb finely chopped onion, ~2 Tb finely chopped green onion, 2 Tb mayo, 2 chopped garlic cloves, 1 tsp Old Bay seasoning, ~1 tsp. horseradish sauce, ~2 Tb sour cream, 1 tsp lemon juice, dashes of dill, parsley & cayenne pepper, and put shredded sharp cheddar cheese on top of the dish. I baked for 20 min, stirred in cheese, sprinkled more on top, and baked for an additional 15 min & served dip in the baking dish.
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2 users found this review helpful

Hot Spiced Cranberry Cider

Reviewed: Feb. 28, 2003
Wonderful! I used 2 tsp cinnamon rather than the sticks. I will definitely make again!!
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40 users found this review helpful

Bacon and Cheddar Stuffed Mushrooms

Reviewed: Dec. 18, 2002
Pretty good. I liked them well enough, spouse LOVED them. They taste like they need *something*...though I'm not sure. Perhaps I just didn't bake them long enough. Will likely make them again.
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1 user found this review helpful

Baked Salmon II

Reviewed: Dec. 17, 2002
Excellent recipe. As recommended, made the following changes, and it turned out wonderfully: 2 T. olive oil, 1 T. melted butter, 3/4 tsp basil, 1/2 tsp salt, 3 T lemon juice, 1 tsp dried parsley, dash of dill weed. Instead of wrapping fillets individually, I just put the foil on top of the baking dish. I also skin fish before marinading (CRUCIAL for lessening fishy taste). Overall VERY easy. I make it with rice & serve the remaining marinade to drizzle on rice & fish.
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2518 users found this review helpful

 
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