Bayou Gator Recipe Reviews (Pg. 1) - Allrecipes.com (1963074)

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The Best Meatballs

Reviewed: Feb. 25, 2014
Next time I'll use a lot let cheese. Don't get it twisted.........they were excellent. But I wanted them to taste like meatballs, not Romano cheese balls. I wasn't able to fully appreciate the taste of the combination of the 3 different meats. Will still make again. You do want to bake them instead of frying 'em. Much easier.
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1 user found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Jan. 23, 2014
Made as is. This was the best corn casserole I've ever had. Only thing I'm do differently next time just to see what it tastes like is adding a small amount of sugar simply because I like sweet cornbread however this recipe is awesome just the way it is.
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0 users found this review helpful

Aussie Chicken

Reviewed: Jun. 28, 2013
It was very flavorful. Didn't use the corn syrup but I did saute the mushrooms and the chicken in the bacon drippings. Next time I'll use regular mustard instead of the Dijon that the second most helpful reviewer stated. That gave the chicken a wasabi affect, causing some bites to flare hotness through my nostrils. Don't know WHAT that was about.
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1 user found this review helpful

Modenese Pork Chops

Reviewed: Apr. 1, 2013
Man, this recipe was outstanding! Barely changed anything. I seasoned the chops to my preference (Tony's Chachere's, Everglades Seasoning and onion powder) because I always "flavor up" my meat before cooking, then simply sliced up an onion and added baby bella mushrooms. Great, simple, quick but flavorful pork chops.
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1 user found this review helpful

Manicotti Alla Romana

Reviewed: Apr. 1, 2013
Phenomenal recipe!!! I made a few small changes based on my personal preferences. I didn't want to use Italian sausage so I found a pack of ground beef that also came with a helping of pork for a meatloaf. I don't know about everyone else's grocery store but I shop at Publix and they have this readily available. I seasoned the meat (Tony's Chachere's, Mrs Dash onion blend, McCormick Grillmates roasted garlic and herb, a little salt and pepper) before browning it and that eliminated any possible blandness. I added about a cup, maybe a cup and a half, of a 6 cheese Italian blend to the meat/spinach/ricotta mixture because I had some in the fridge that needed to be used. I used a little more spaghetti sauce because 1/4 cup didn't cover the bottom of my pan. Also used heavy whipping cream for the white sauce instead of half and half. I just like heavy cream better. Topped it all off with parmesan and romano. markblau did a great job with this one!
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1 user found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 4, 2011
WOW...........THAT'S ALL I CAN SAY!!! I fixed this without the lemon cause I'm not a big fan of "citrusy" foods. I did add heavy cream to the mayo/sour cream sauce and doubled it as well. It makes NO SENSE HOW GOOD THIS WAS!!!!!!!!!! Made this with the "Mushroom Orzo" dish on here. Spreaded the sauce all over the pasta and toasted some sliced bread with butter in the oven to dip in the sauce. Can't go wrong with this one, ya heard meh!!!
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7 users found this review helpful

Mushroom Orzo

Reviewed: Jun. 4, 2011
great side dish!!! I added more pearl onions cause I love onions. I took the advice of the "most helpful" review and soaked the mushrooms in hot water. I thought that would overcook the shrooms but surprisingly it didn't. Man, this tasted excellent!!! I ate this with Hudson's Baked Tilapia with Dill Sauce on this site. Off da chain combination!!! STRAIGHT UP!!!
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4 users found this review helpful

Asparagus Quiche

Reviewed: Jun. 3, 2011
Excellent way to prepare asparagus!!! Couldn't find the steamer basket so I boiled the cut up pieces for about 6 minutes. The grocery store didn't have the shredded swiss that I like so I used the sliced kind and it still came out great. Next time I'll try a four or six cheese Italian blend just to see what that'll taste like.
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3 users found this review helpful

Yellow Squash Casserole

Reviewed: May 24, 2011
Dang, this tasted GREAT!!! Followed as is except I used a combination of squash and zucchini for more color, added garlic and more cheese. Definitely a flavorful dish.
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2 users found this review helpful

Eggplant Parmesan II

Reviewed: May 24, 2011
Great recipe. Used fresh basil instead of dried. Fresh herbs just smell better while cooking. Also added more cheese but I like my food cheesy. I saw in other reviews people "sweated" their eggplant with sea salt. If you bake your pieces long enough, there's no need to. I sliced mine kind of thick, let 'em bake for 7-8 minutes each side and had NO sogginess or extra water.
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6 users found this review helpful

Zucchini Cornbread Casserole

Reviewed: Nov. 17, 2010
This tasted a heck of a lot better than what I thought is was going to!!! I read some reviews and put a little salt on shredded zucchini then put in a colander for an hour. Afterwards, I followed what seemed to be the most important step according to the reviews: YOU MUST SQUEEZE AS MUCH WATER OUT AS POSSIBLE!!! I couldn't BELIEVE how watery fresh zucchini was. Since I read reviews first, I had none of that gooey issue. I decided to put all the cheese in at the same time. May try the original way next time. Either way, it exceeded my expectations.
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11 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 17, 2010
Tastes like something from a restaurant. Seriously. I used about 1/4 of a tenderloin since I was the only one around who ate pork. If it's just two people, 1/2 of a tenderloin should do. Use a whole one for 3 people or more.....or a house with greedy teenagers, athletes and men who put buffets out of business. I seasoned the tenderloin how I like to season meat, browned it THEN added the dijon mustard before putting in oven. The store didn't have shallots so I just used half an onion but will make again using the shallots. Make sure to keep stirring shallots/onion on medium or medium-low heat and add butter as necessary so they don't brown. Added sliced baby bella mushrooms once minced onion became soft. I doubled the sauce, took some of that liquid and put it into a bowl, stirred in some flour for thickening because I hate runny sauces/gravies and added it back to the skillet. Great all the way through!!!
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10 users found this review helpful

It's Chili by George!!

Reviewed: Nov. 12, 2010
EXCELLENT RECIPE!!! Straight up. I made a few modifications based on reading a few reviews. I used 1 29 oz can of tomato sauce, two 16oz cans of diced tomatos and since a lot of people claimed it was too liquidy, I simply added two 6oz cans of Contadina tomato paste. Great consistency since I don't like liquidy sauces, gravies, etc. I used a whole onion and bell pepper, just cut down really well. I also seasoned my ground beef before browning. Makes a huge pot. Ensure you consistently stir when you start boiling so it doesn't stick. A large metal serving spoon worked best for me. The plastic/rubber one didn't cut it.
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4 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Jan. 31, 2010
I love stuffed mushrooms. Used 2 cans of lump crabmeat cause it's WAY more flavorful then white crabmeat, Italian breadcrumbs and more melted butter. I'll probably try garlic with the onions next time to check out how that tastes. Man, I started popping them things like Tic-Tacs when they came out the oven.
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8 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Jan. 31, 2010
Tastes like something Grandma would make!! Very easy to prepare as well. Just mix everything in a big bowl, put it in the pan and you're done. Followed the recipe to a "T" except I used two 8 oz packs of diced ham and added chopped onion. If you choose to add onion, bell pepper or garlic, I'd advise you to saute 'em first before mixing them with the other ingredients to avoid them being slightly crunchy in the finished product.
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12 users found this review helpful

Roasted Pork Loin

Reviewed: Jan. 23, 2010
Flavorful and tender!! Followed the advice from the reviewer who's review was the "most helpful." Put the garlic, olive oil, rosemary, salt and pepper in the blender to make the paste. After putting some in roast, rubbed the remaining on roast and marinated it over night. Also used carrots, onion and celery and put a little wine and chicken stock in bottom of pan.
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7 users found this review helpful

Glazed Meatloaf I

Reviewed: Jan. 23, 2010
Great recipe. Cut up some garlic and bellpepper with the onion. Also used Italian bread crumbs instead of bread. Unless it's sweet potatoes or sweet and sour chicken, I'm not too big on eating sweet tasting foods so I omitted the brown sugar and lemon juice. Added a little A1 steak sauce to the ketchup and ground mustard and it turned out superb. Will try the original recipe just to see how it is but I gotta be in tha mood for that sweet taste.
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6 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Dec. 8, 2009
First of all, I don't know what the reviewer was talking about cause there is NOTHING in this recipe that says to cut the chicken into pieces. THIS CHICKEN WAS OFF DA CHAIN!!! Tender, juicy and mad flavorful. I did use a number of different reviewers' advice: Instead of foil, used potatoes, carrots and onion at the bottom. Added a can and a half of chicken broth which kept it from being dry. The key to this is how you season your meat. Do so to YOUR LIKING. I used poultry season, chicken rub, a Tony Chachere's seasoning salt, garlic and onion powder along with the paprika. Also quartered an onion and put half inside the chicken with some garlic. The other half went with the potatoes and carrots which I mentioned earlier. I did use Tony Chachere's Creole Butter meat injector for additional flavor. Set this on low for 9 hours and let it rock!! Smelled EXCELLENT when I walked through the door from work. I may add some white wine next time to see how that tastes. The original recipe may seem basic to some but the point of cooking is to add your own touch anyway. Do what works for you....but do it well.
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171 users found this review helpful

Baked Ziti III

Reviewed: Dec. 4, 2009
Delicious, Bruh!!! Followed some reviewers' advice and tossed the ziti in sour cream before putting in pan. Also mixed bottom layer of ziti with sauce mixture so noodles wouldn't be dry. Added lots more cheese, garlic with the onion and used fresh basil on top of cheese layer in middle as well as on top. Makes a very full dish but didn't spill over. Great recipe, straight up!!!
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3 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Dec. 4, 2009
After reading a couple of reviews and using the advice, this dish came out very well. I added the half and half to make it creamier, used Ritz crackers instead of the croutons and way more cheese. Really was a simple but excellent tasting recipe. May experiment next time and add garlic, onions and/or cauliflower but great recipe as is.
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4 users found this review helpful

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