PARABIANS Recipe Reviews (Pg. 1) - Allrecipes.com (1450244)

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Rumaki

Reviewed: Dec. 31, 2009
The only changes I made was to nuke the bacon 1 minute first, and then I baked at 400 for 20 minutes, turning them once at 10 minutes. They are great! Thanks, Dot.
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21 users found this review helpful

Filet Mignon with Rich Balsamic Glaze

Reviewed: Feb. 14, 2009
I got 1 1/2 inch thick tenderloins from the butcher block. Then I made the recipe exactly per instruction. My family is raving about it.
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1 user found this review helpful

Busy Day Barbeque Brisket

Reviewed: Jan. 1, 2010
Sweet Lord, this is hands down the best brisket to ever come from anyplace other than a full up pit. Where's that sixth star??? I did not deviate from the recipe. My brisket came from the meat dept at Albertsons, was 3.85 lbs with about 1/4 inch of fat on top, which I left intact, and put that side up in the crock after prepping the meat. I did high temp on the crock for an hour, and went to low. I started at 8 am this morning to 3:25 today, and it's ready to go. Thanks so much, Shannon!
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21 users found this review helpful

Chicken Alfredo

Reviewed: Dec. 30, 2006
This was a hit! The wife and friends loved it. Pretty much kept to the recipe.
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0 users found this review helpful

Dad's Pan-Fried Green Beans

Reviewed: Jan. 7, 2007
I made this tonight, and my wife loved it! Pretty simple, and I had all the ingredients on hand. Good stuff!
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0 users found this review helpful

Shrimp with Pasta, Sun-Dried Tomatoes, Artichokes and Basil Bacon Sauce

Reviewed: Feb. 21, 2007
This was very good and very easy. Made it for a Wednesday night dinner for my wife and her Dad. They loved it. I used angel hair pasta and non-oil packed dried tomatoes as it's what I had on hand. Will definitely do this again.
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0 users found this review helpful

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Reviewed: Apr. 7, 2007
Made this exactly per the recipe, and it was a hit! Very, very, good.
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4 users found this review helpful

Chicken Cacciatore Skillet

Reviewed: Apr. 23, 2007
I was searching for something quick after a long day at work. This was just right. I left out the green pepper (didn't have one), and used spaghetti instead of rice. This gets into the rotation.
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5 users found this review helpful

Easy Chicken Alfredo

Reviewed: Dec. 24, 2009
I did this almost exactly 'cept for the vegs, and I added McCormick Italian Seasoning to the chicken. It was very good. It's a keeper for those evenings where there isn't time to make a scratch sauce.
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3 users found this review helpful

Cowboy Skillet Casserole

Reviewed: Jul. 1, 2007
Quick and pretty good. Used pinto beans, 1/3 cup ketchup, 2 cloves chopped garlic, half can of mexi-corn, and one chopped chipotle pepper in adobe. Didn't have red peppers. I meant to add cheese before applying the cornbread but forgot. It was still good. Next time tryin' cheese . . .
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0 users found this review helpful

Sausage Sauerkraut Supper

Reviewed: Jul. 28, 2007
My only changes were using brats, which I pre-cooked, and used a bottle of Natural Light beer in lieu of the stock. Oh, and I layered it, vegs then kraut, then brats and repeat. My wife went for seconds, and the house company snarfed up the rest.
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6 users found this review helpful

Baby Back Ribs

Reviewed: Dec. 13, 2009
My modifications. Day before cooking, cut 2 baby back slabs into halfs. Rubbed them with a dry rub of 1/2 cup Gebhardt's chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 cup brown sugar, 1 tsp salt, 1 tsp ground pepper. Coated the rubbed halfs with yellow prepared mustard. Wrapped each half in foil and refrigerated for 12 hours. Heated the oven to 375, put the foil pack ribs on a lined cookie sheet in the oven for 30 min. Dropped the temp to 255, left the ribs for 3 hours. They were a bit too loose, would cut back time to 2.5 hours. Made a hot direct heat grill, removed the ribs from the foil, and placed them curve side down on the grill. Used one cup of Jack Daniel's BBQ sauce on each slab and cooked 5 min. Flipped them, used one more cup of JDs BBQ sauce, cooked 5 more minutes. Took them off the grill, let'em set under foil ten minutes while I plated up the sides. Very, very good. I never BBQ in the oven, until now. Will do it again.
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6 users found this review helpful

Praline Sweet Potatoes

Reviewed: Nov. 27, 2009
I followed the recipe to a T. This was undoubtedly the hit of my Thanksgiving dinner for my family. Bravo!
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1 user found this review helpful

Pat's Dumplings

Reviewed: May 31, 2008
Dumplings done right! Way better than canned biscuits.
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2 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jun. 22, 2008
This is the definition of easy cooking. It's quicker and more green (energy-wise) than boiling. Plus, the taste is better.
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6 users found this review helpful

Quick and Easy Chicken and Tomato Pasta

Reviewed: Sep. 11, 2008
I've done a bunch of recipes from allrecipes over several years, this one is hands down the best. My wife said it was like a pro dish from Macaroni's Grill. The only thing I did different was adding a bit of onion powder to the chicken, and then adding a 4 oz of tomato sauce to the chicken mixture as it simmered. Thanks for a great dish, Tiffany!
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71 users found this review helpful

Chicken, Spinach, and Potato Soup

Reviewed: Feb. 7, 2010
This is one of the best soups I have ever tasted. I did the recipe as stated with two exceptions. 1. Did not add roasted red peppers. I might if I had them, but didn't. 2. Added 1 tsp of file powder 5 minutes from serving to thicken the broth just a touch. Thanks, not a chef!
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3 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jul. 16, 2010
I too followed a lot of the others, in that I didn't use a loaf dish, and I put the sauce on top. I also used 1 tsp onion powder and not the diced onion as that's my wife's kryptonite. Perfecto! Lot's o meatloaf recipes out there, we like this one a lot.
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2 users found this review helpful

Chili Barbecue Chops

Reviewed: Dec. 2, 2006
Very, very good. I had six center cut chops, the typical kind from the supermarket. I increased the marinate to 3/4 cup each dressing and BBQ sauce (Sweet Baby Ray's), and kept the chili powder at the recipe level. I put the chops and all but 1/2 cup of the marinate in a plastic bag, and refrigerated them for about 6 hours, turning them over 3 times. I used a wok to brown and finish them. Browning was about 4 minutes per side. I stacked them all in the wok after browning, and poured on the extra marinate. It wasn't quite enough, so I make another 3/4 cup, but left out the chili powder this go-round. I let it simmer about 30 minutes. They weren't dry at all, and the sauce was exceptional. Definitely a keeper.
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4 users found this review helpful

Displaying results 1-20 (of 65) reviews
 
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