MasterGrillAZ Recipe Reviews (Pg. 1) - Allrecipes.com (10439227)

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Creamy Dill Cucumber Toasties

Reviewed: Jun. 30, 2014
Made this recently for a church potluck, and adjusted the Italian Dressing mix as most suggested (1/2 pkt). Everyone who had them raved about them -- even some kids! Very easy to make, doesn't take long, and people think you are some sort of guru! Making them again in a month or so for a special event as part of the hors doeurves.
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1 user found this review helpful

Golden State Mushroom Soup

Reviewed: Sep. 15, 2012
As is, the recipe is 4 stars, but with a couple minor tweaks, it becomes a solid 5 star recipe. When cooking the mushrooms and onions down, add a good glug of sherry and sprinkle some dried tarragon in as well. If you want to make it vegetarian compatible, simply swap vegetable broth for the chicken broth - it tastes just as good.
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6 users found this review helpful

Linguine with White Clam Sauce I

Reviewed: Sep. 15, 2012
Made this recently for a thing at our church (we feed and house homeless families for a week at a time). It was a big hit! I didn't do anything other than what the recipe said, and it was as good or better than I have had at restaurants. I will make this again -- often!
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7 users found this review helpful

Roasted Garlic Tzatziki

Reviewed: Jul. 9, 2012
Very good overall. I didn't have roasted garlic (and couldn't make because the oven was broken), so I used pureed garlic instead. I didn't find it overpowering, but I would like to try it with roasted garlic next time. I might also use more mint and lemon juice, as well as a little ground pepper. Served it with freshly toasted pita triangles (toasted on the grill), as part of a Greek menu for dinner, and everything went together well. I will make this again!
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6 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: Jul. 9, 2012
This was a great marinade! I made the marinade as instructed, and then put the chicken pieces in a ziploc container for about 6 hours, mixing them a couple of times throughout the day. The kabobs I made using red onion, green and red bell peppers, and mushrooms. Once cooked, I let them sit for a few minutes, then removed them from the skewers into a large serving bowl -- everyone had seconds! I will use the marinade for chicken in the future for sure!
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5 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: May 5, 2012
Very tasty when made as directed. It could be better with more complexity in the flavors, and if you like things spicy I might suggest adding a serranno pepper chopped in thin slices for the last hour. Fresh lime wedges as a garnish is good, and squeezing the wedge into the soup just before eating adds a nice twist.
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8 users found this review helpful

Chicken Bog

Reviewed: Feb. 10, 2012
Made without the italian seasonings based on other reviews. Also, by taking some time and cooking the chicken longer to create the broth, I did not need bouillon. Otherwise, I kept largely to the recipe. I can see where you could add other items to provide more color and different flavors. For the sausage, I used leftover spicy italian brat style sausages that I had grilled a day before -- added a very nice flavor to the dish. This dish was actually better the second day, as the flavors mingled more.
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5 users found this review helpful

Roasted Beet and Potato Soup

Reviewed: Dec. 9, 2011
A bit bland flavor-wise, so I had to add more pepper, salt, and also about a teaspoon of Tabasco smoked chipotle pepper sauce. To be honest, I am not a big fan of beets in general, but after adding to this recipe as noted, the soup made it possible for me to eat beets. In the future, I might also add some ham or Italian sausage to it.
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15 users found this review helpful

Red Pepper Soup

Reviewed: Nov. 21, 2011
Overall, a very tasty bowl of soup. I made a couple of changes, principally to improve the healthy aspects of the soup. I used light butter instead of regular butter, and instead of using the cream, I used half as much half n half and an equal amount of lowfat milk. When tasting, I realized that the soup was rather sweet to taste, so much so that I added salt and pepper, as well as a dash of cayenne to balance out the sweetness. Very good and very healthy with my minor changes!
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4 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Nov. 12, 2011
This was quite good, but I had to cook for longer than indicated (I started at the 350, and after 30 minutes I had to raise it to 400 and cook for 15 more minutes). That is the reason for the 4 stars. I also did as others suggested and coated with egg (I brushed it on then rolled in the crumbs). And the sauce noted was good, but even better when I added a little white wine to it, which made it smoother and added flavor. Lastly, I took a number of sprigs of rosemary and thyme, and placed them in the baking pan with the chicken, as well as a leaf of fresh sage on top of each one. The herbs imparted a wonderful smell and made the chicken very flavorful. This is definitely an improvement over pan-frying them in ease of cooking and health.
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7 users found this review helpful

Potato Chips

Reviewed: Nov. 8, 2011
As a guy who LOVES potato chips, I was amazed! As a guy who is trying to eat smarter and healthier, I was AMAZED! These are sooooooo good, and when you do as a few others suggest and simply spray PAM on the plate once, and then a quick spray of PAM on top before salting/seasoning and microwaving, this makes chips that are crispy, flavorful, AND healthy! I will make a batch of these at a time every week or so, just to have on hand for those "crunchy" cravings!! Thanks for the recipe!!
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5 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Nov. 2, 2011
Very good, I did tweak a bit though. 1) I cubed and browned the chuck after trimming most of the fat to make it healthier. 2) I used canned veggies except for corn, because that is what was handy. 3) I did not add sugar, and did not miss it. I did not add beef bouillon, or water, as I used fat free beef broth instead. 4) I used more beef broth (about 4 cans), which I am glad I did since otherwise this would have been a stew, and I prefer soups. Tossed everything in after I browned the beef in a pan, and let it go for about 6 hours (4 on high, 2 on low). I really enjoyed this though, and will make it again for sure!
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13 users found this review helpful
Photo by MasterGrillAZ

Quick and Super Easy Chicken and Dumplings

Reviewed: Nov. 2, 2011
I rated 4 stars, not because the end result I made wasn't good, but because had I not tweaked like others and included some chopped carrots, celery, onion, garlic, and tarragon, it would have been decidedly bland. Adding the extra items didn't really add any time to the meal over all, as I just did the dicing first, and made the dough while the pot was working up to a boil. All the kids liked it, and they are picky eaters. Most importantly, the wife liked it, and she grew up eating this stuff in NC from a family recipe!
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6 users found this review helpful

Vegan Bean Taco Filling

Reviewed: Nov. 2, 2011
Being a committed carnivore, I just can't bring myself to give it 5 stars. If it was meat, it would be 5 stars. This is very good, and I really only made two minor changes. I used cooking spray to reduce the oil and fat (which admittedly, is already low), and I curtailed the cayenne, using just a few dashes instead of the recommended amount (if I hadn't, wife would have divorced me for sure!). Served like normal tacos, with the addition of some diced avocado as a topping option. I will certainly make these again, as it almost tricks me into thinking it is meat!
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10 users found this review helpful

Special Lobster Bisque

Reviewed: Sep. 3, 2011
I made as directed, and it was good, but it seemed to be missing some depth. So, I added about one shot of good sherry to it about 5 minutes before serving, stirring it in thoroughly. The sherry made ALL the difference in the world! What was a good bisque became a fabulous bisque that is possibly my new favorite. Also, for those that like their bisques with a little kick, you can sprinkle a dash of cayenne pepper on top along with a little aged Parmesan or green onion (or both!). The cayenne, green onion, and Parmesan will add a little color and finish the dish off nicely. With the sherry, this is a solid 5 star dish.
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9 users found this review helpful

Salsa De Tomatillo

Reviewed: Aug. 30, 2011
My wife loves "Salsa Verde" as we call in in the Southwest, so, I made this recently in part because I thought she'd like it, and I was curious about tomatillos. My wife LOVED it, and said it was the best she ever had! For me personally, I would add some more peppers to it, maybe more jalapenos and a serrano or two. Even though mild for my tastes, I did enjoy it and would recommend to others. This really is easy to make!
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6 users found this review helpful
Photo by MasterGrillAZ

Chicken Cordon Bleu II

Reviewed: May 7, 2011
Followed the directions as given, and it was fabulous! Using the kitchen twine made it much easier to keep them together, and allowed me to cut them into medallions and serve with the sauce drizzled along them for a nice presentation. Will make this again in the future, maybe when we have friends over!
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9 users found this review helpful
Photo by MasterGrillAZ

Michelle's Coconut Chicken Curry

Reviewed: Apr. 23, 2011
With some of the tweaks suggested (I went light on the cayenne pepper because the wife doesn't like it THAT spicy), this was a fabulous dish! I would probably use fresh broccoli heads, water chestnuts, julienned carrots, red bell pepper strips, and bamboo shoots next time, and probably put them in at the last 10 minutes or so so they remain crunchy. Taste was great!
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6 users found this review helpful

Greek Lemon Chicken Soup

Reviewed: Apr. 2, 2011
Followed the directions, although I will say, the portion sizes are geared towards this being served as a side dish and not a main meal. Might cut back a bit on the lemon juice in the future, as it is pretty strong. Would also add more pepper (both white and black), and I'm trying to think of a good spice to give it a little more depth of flavor, but haven't figured out what that would be just yet.
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7 users found this review helpful

Corned Beef Hash

Reviewed: Mar. 19, 2011
Made this with leftovers from Slow Cooker Corned Beef and Cabbage (found on allrecipes site). Absolutely the best I've ever had, and my wife is now spoiled and says she can never eat the canned stuff again!
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6 users found this review helpful

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