Stiritup Recipe Reviews (Pg. 1) - Allrecipes.com (19792913)

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Caesar Salad Supreme

Reviewed: Jul. 31, 2014
This is a great recipe for Caesar Dressing. Best if made a few hours ahead to let the ingredients come together. I have to admit that I haven't made the croutons, just the dressing. I put 4 cloves minced garlic into the dressing, along with the entire amount of shredded parmesan. Everything else the same, with the small adjustment of using fresh-cracked black pepper instead of ground. Then dress and toss as directed. Very delicious!
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Fresh Tomato Shrimp Pasta

Reviewed: Oct. 11, 2013
I made this last night, last minute, when I realized that I'd defrosted some jumbo shrimp the night before (forgetfulness...ugh) and needed to do something with it right away. I didn't have enough tomatoes - only a couple romas, so I added a can of Ro*Tel. It turned out great! It added a little bit of spiciness that really worked! Also, I added the uncooked shrimp to the pan about two-thirds through the sauté step on the onion/garlic; along with a bit of garlic pepper and salt. I may be one of the last people who don't own a food processor so I sliced the onion super thin with a mandoline and then minced it from there. I also used a whole bag of fresh baby spinach. This is really a good recipe and very, very quick and easy to use. My thanks to Lisa Nichols.
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Scott's Coast-to-Coast Famous Chicken Wings

Reviewed: May 26, 2013
I thought these wings were great, and so has everyone I've served them to the past few times I've made this. I've never been to Buffalo so don't know what people expect to taste there. I live in SoCal and we have pretty much every kind of wings you could want here. This has a good taste even if it may not be "traditional" as some reviewers have suggested. I make the equivalent of 12 servings which is triple the recipe amount to take to potlucks and parties. The only thing I change as far as ingredient amounts is that for the triple batch I only use 1/2 cup butter. While I cook the wings in a turkey fryer I leave the butter warm on the stove with the granulated garlic, pepper and red pepper mixed in to help the flavors combine even more before adding the Frank's and tossing with the wings. The recipe is easy and delicious. I'd say the hardest thing about this recipe is sectioning the wings!
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2 users found this review helpful

Missy's Candied Walnut Gorgonzola Salad

Reviewed: Mar. 14, 2013
Made this for a potluck in a huge bowl, equivalent to 30 servings. Only 22 people showed and the salad still got eaten. I probably ate 3 servings myself!
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Easy Peach Cobbler

Reviewed: Mar. 14, 2013
I made this a couple of times last year and it tasted great. I did have a bit of a problem with the consistency though (a bit runny) and I solved it by reducing the syrup a little (I used canned peaches). I rarely make any kind of baked dessert because... well, I'm just not any good at it (see profile). This one, however, is definitely a keeper for me because somehow it came out of the oven picture perfect. I did follow the advice of Chef Danielle plus added another half of a package of cream cheese broken into pieces on top, which is the only reason that I didn't give a 5 star rating because of what I felt were necessary changes. This summer I will definitely try this with fresh peaches.
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3 users found this review helpful

Caprese on a Stick

Reviewed: Feb. 1, 2013
A very good and insanely simple appetizer. I served with fresh mozzarella cut into 1/2 x 1 inch chunks and some balsamic on the side so it could be spooned onto anybodys plate who wanted it. Appetizers and balsamic disappeared so fast that I barely got a couple for myself. Good thing I make a habit of snacking in the kitchen!
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1 user found this review helpful

Chicken Parmesan

Reviewed: Jan. 10, 2013
I've been meaning to praise this recipe for a while now but always seem to forget. I always thought I made a good chicken parm, but this recipe is even better. The combination of the three cheeses and fresh basil on top is awesome! I still use italian seasoned breadcrumbs instead of panko (personal preference). I have reduced the amount of my sauce that I put on top, per directions in this recipe, and this chicken parm just comes out perfect every time! Kudos to Chef John, again!
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Fish Tacos

Reviewed: Jul. 7, 2012
I live in SoCal and like to fish the local saltwater. One of the species that we get here in the beginning of summer is California Barracuda. A fun fish to catch, but not always so fun to eat, and you really need to eat it the same day you catch it. They're fairly large fish too, so I need to get as many people fed as I can. This is one of the few recipes I've found that does this fish justice and keeps people from asking too many questions about what kind of fish they're eating! Thanks!
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4 users found this review helpful

Baked Buffalo Chicken Dip

Reviewed: Jun. 3, 2012
I made this dip back on Super Bowl Sunday for a potluck party and got mixed reviews. I am one who does definitely prefer bleu cheese to ranch on my buffalo style wings, but it seems that not everyone has my good taste! The bleu cheese taste was a bit strong however, but that may be because of the dressing that I use which is Bob's Big Boy® brand. It is a very rich dressing. I may temper it by halving the bleu cheese dressing and adding in some ranch next time. Not sure. Anyway, 5 stars because I loved it and I'm sure that it can be made a little less potent so as to please most everyone.
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59 users found this review helpful

M's Sloppy Joe Sauce

Reviewed: May 26, 2012
Great sloppy joe recipe! I made it as directed, only substituted red bell peppers for green and crushed tomatoes for purèed tomatoes. Much better than any canned Sloppy Joe sauce. Thanks for this!
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1 user found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Apr. 5, 2012
My girlfriend LOVES when I make this for her, says that I'm going to spoil her! This is a great recipe that I only adjusted a bit after reading other reviews that made sense. Adjustments were: (1)squeezing lemon juice onto chicken breasts and then seasoning with (2) garlic pepper and dried dill weed. Then let sit 15 minutes. (3) NOT turning chicken more than twice. (4) De-glazing the pan with 1/2 cup Pinot Grigio and simmer down by one half before adding doubled recipe amounts of sauce ingredients and then letting that reduce a bit - as per directions. The thin consistency complaints I've read should be adressed by REDUCING, NOT ADDING STARCH OR FLOUR. This is a sauce and not a gravy! I like to serve this with an asparagus amandine and a cooked pasta sautéed with EV olive oil, butter, garlic and parmesan. The sauce just gets all over everything and is INcredible! Thank you mommyto2boys for this great recipe! You should let your husband browse for ingredients some more!
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40 users found this review helpful

Simple Turkey Chili

Reviewed: Mar. 24, 2012
Excellent recipe! I made only a couple of slight changes but basically the same. I used 2 cans diced toms(15 oz. each) instead of crushed toms - I like tomato pieces in my chili. Also, instead of 2 cups water I used 1 can vegetable broth and 1 can chicken broth. The diced onion (must be a SWEET onion!) I softened in the pot before adding turkey meat, and then added the minced garlic (5 large cloves) right after the turkey had cooked to prevent garlic from burning. I then de-glazed the pot with the vegetable stock before adding all the other ingredients. Better than any packaged chili mix by far! Thank you!
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7 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Mar. 12, 2012
Good Lord! This was just awesome! The only thing I did different was delete the salt and to quickly sear my roast before dropping it in my slow cooker. Nobody had ever eaten such a good roast before (including me)! The only thing I'll change next time I make this is to cut down a little on the ranch dressing mix. It seemed to me to be only slightly prominent (just to me though - since nobody else knew what was in the roast). I think just 1/2 or maybe even 2/3 of a package might work out even better. Thank you very much for this incredible recipe!
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Red Cabbage Salad II

Reviewed: Mar. 8, 2012
This is a GREAT recipe! If you increase the sugar amount to 3 tablespoons and grate (not dice) 1/2 of a large sweet onion instead of onion powder it will be EXACTLY like the salad at the restaurant I go to to get this. As others have noted - this is definitely a make ahead dish. A whole day or two is not too long!
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3 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 24, 2012
Just made this tonight. It was very good. I took the advice of several reviewers and did not dredge the chicken in flour because of the time that it's covered during cooking. I didn't use enough mushrooms though. I bought an 8 oz. package of sliced mushrooms and thought it would be plenty - I was wrong! Next time I'll get at least a pound! Oh, I also used 1/4 teaspoon Old Bay seasoning and left out the bay leaf (I forgot that I didn't have any). Worked out great! Thank you for this recipe.
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Island-Style Fried Rice

Reviewed: May 23, 2011
I just made this for a party this last weekend and had to make 2 double batches(I have a big wok)! I was unable to find the chinese sausage and was leery of spam so I cubed 2 raw ham steaks instead. I browned the ham a bit after cubing it and it worked out great. I also added 1/3 cup white sugar, 2 Tblspns honey, 2 tsp ground ginger, 1/4 Cup soy sauce, 2 Tblspns toasted sesame oil and cut 1 fresh pineapple into cubes. Remember, I doubled the recipe, so the amount is not exessive. The dish was such a hit that even the second batch couldn't satisfy everyones appetite for more. Chen, you're an angel. Thanks for making me the hero!
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8 users found this review helpful

 
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