RobynWright Recipe Reviews (Pg. 1) - Allrecipes.com (1975993)

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Fish on a Plank

Reviewed: May 28, 2013
This is fabulous! We used the Mahi Mahi and while Tilapi would work I'm sure, I think that Mahi Mahi really is a much better choice for the recipe. Loved the mango salsa as well. I followed the recipe for the salsa and marinating as given. The one area I changed was the spices AFTER THE MARINADE. I used just a bit of crushed red pepper flakes, ground cumin, and sweet paprika. I think you could really skip that step even if you wanted and the dish would be great. Served with Japanese noodles that I just tossed with a bit of the teriyaki sauce for a simple side dish. This was a big hit with myself, husband, and 18 year old son.
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Mushroom Broccoli Medley

Reviewed: Jan. 29, 2011
I made this at Christmas and I enjoyed it quite a bit, but my guests weren't as crazy about it. I followed the recipe exactly. The leftovers were very good, except the bacon which got a little soggy. Will make again, just in smaller quantity.
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2 users found this review helpful

Neat Sloppy Joes

Reviewed: Dec. 17, 2010
I think this recipe is perfect the way it is. I never liked sloppy joes before (even as a kid) but Hubby really wanted some so I tried this recipe. We all love it and I prepare it with exact ingredients. The only thing different is that I saute the onions and celery FIRST before I add the meat to brown it.
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5 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: May 20, 2010
I loved this sauce on the Mahi Mahi. Quite delicious, my teenage son and his friend also enjoyed. The only one that didn't care for it was my husband, he felt it was too sweet (what does he know LOL). I will be making this again.
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1 user found this review helpful

Mushroom Blue Cheese Turkey Burgers

Reviewed: Sep. 2, 2008
The biggest thing with these is to make sure you really FINELY chop the onions and mushrooms. It makes a world of difference. This was my first time making a turkey burger of any kind (although I have eaten them before), and I can tell you that raw they look horrible and I was very worried. After grilling though they take on a nice color and look a lot better. My husband was really not looking forward to "turkey burgers" but he was pleasantly surprised also at the flavor of them.
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1 user found this review helpful

Mesquite Grilled Pork Chops with Apple Salsa

Reviewed: Jul. 11, 2008
I was hoping we would like this, but that didn't happen. The pork chops themselves were fine. It's the Apple "Salsa" that is the problem with this recipe. First the texture is just odd, it's definitely not like a regular salsa texture, and it's not smooth like applesauce, and it's not even like the chunky applesauce either. I think it's just an unpleasant texture for most folks both to feel in their mouth and to see with their eyes. When I made it I looked at it oddly, when my teenage son and his friend looked at it they made that same sort of odd face, and then so did my husband. Now for taste, I think that the flavors just don't really blend well together in this manner. The apples are of course cooked (when they were made into applesauce) but the rest is all raw. Even letting it meld together for quite some time just doesn't work for this salsa. The amount of white pepper this recipe calls for is far too much I believe - I only used about 1/4 tsp of fresh white pepper and it was fairly powerful. I think if you played around with the salsa recipe and tried some fresh apples diced finely and adjusted seasonings a bit you might be able to come up with something, but as the recipe stands it just doesn't work. If you are going to try it, I would suggest making a much smaller batch of the salsa also (it makes a LOT) because a - you probably won't like it and b - even if you do like it you wouldn't use that much.
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3 users found this review helpful

Greek Chicken

Reviewed: Jun. 24, 2008
Very good flavor. We used a couple of pounds of chicken and still had plenty of marinade. I used all dried herbs, including the garlic (used garlic powder). I added the equivalent of 2 extra cloves of garlic (we like garlic a lot), and I also added the zest of 1 of the lemons I juiced. We only marinated for about 3 hours. We used chicken legs and boneless, skinless chicken breasts and it tasted great on both.
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1 user found this review helpful

Spanish Rice II

Reviewed: May 5, 2008
This rice does have a nice flavor. I'm still on my quest for a dryer fluffier rice though. I did add 3 cloves of minced garlic with the onion and used chicken stock rather than water to start. I had to add about 3/4 cup more water during cooking though as it just had cooked in and the rice still wasn't done in the center after 15 minutes or so. I think that was probably me having the heat up a bit too high though.
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1 user found this review helpful

Slow Cooker Beef Stew I

Reviewed: Feb. 1, 2008
I rated this recipe 4 stars, but if you follow Corinne's suggestions (another review) I would rate it 5 stars. I followed her advice in full. The only changes I made to the recipe was that I did not add celery (didn't have any), and toward the end of cooking I ended up adding about 3/4 cup of water because it was VERY thick stew. The water thinned it out just enough to make it a nice thick stew (but not too thick). This stew had a very nice beefy flavor and very nice dark brown color. Very pleasing to the eye. Will definitely make again.
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5 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Dec. 20, 2007
Hubby and son agree these are fantastic peanut butter cookies. I doubled the recipe and used an extra half cup of flour total, and I used an entire 18oz jar of crunchy peanut butter total. This made just a little over 12 dozen decent sized cookies! I let the dough sit for about 15 minutes in fridge before forming balls. Cooked 12 at a time on parchment paper for 9 minutes per tray at 350 degrees. Done perfectly in my oven this way (mine tends to run a little warm).
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jul. 24, 2007
A so-so recipe. It needs more ingredients to give it more flavor I think as it was a bit on the blah side.
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1 user found this review helpful

Summer Corn Salad with Asparagus

Reviewed: Jul. 24, 2007
This salad sounded great, looked wonderful, but ended up being a bit bland in taste. A bit of a let down. Family said it was not a "make again" recipe for them and I agreed. I think the recipe could be played with a lot to come up with something really good, but it does need a lot of work. If you prefer bland food though, then you might like this.
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4 users found this review helpful

Sarah's Banana Bread Muffins

Reviewed: Aug. 14, 2006
Quick and easy to make. Son (11) said they were awesome (I don't eat bananas myself). We used 1 cup regular flour, 1 cup whole wheat flour and used 1/2 brown and 1/2 white sugar. We also added a few extra walnuts to the top of each muffin before putting in the oven. Recipe made 12 very generous muffins.
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3 users found this review helpful

Florentine Pasta Salad

Reviewed: Aug. 23, 2005
Delicious pasta dish. I served this along with the Fiery Pork Skewers recipe I also found on this site. I only used about 1/2 lb of pasta (I used vermicelli), but I left the rest of the ingredient amounts the same as the full recipe. There was just too much pasta compared to sauce in the full recipe. This was easy to make while my husband was outside grilling the skewers. My 10 year old really liked this dish - he asked me to make it again as just the main dish even. I saved the leftovers for lunch tomorrow - I think it will be just as good as a cold salad.
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6 users found this review helpful

Fiery Pork Skewers

Reviewed: Aug. 23, 2005
This is delicious! I was really impressed with how much flavor it had. I didn't think the recipe called for enough ingredients for the marinade/basting sauce though as it is. I put just that amount in to toss with the pork and there wasn't any left to baste the kabobs with when they were on the grill so I had to mix up more of that. You need at least double the recipe I think for the marinade part. I let the pork pieces sit in marinade about 2 hours before grilling. I also only used about 1/4 tsp red pepper flakes because my 10 year old doesn't like things overly spicy. Everyone really liked the kabobs and said make it again. I served this with the Florentine Pasta Salad recipe that is on this site also. Someone had mentioned the marinade wasn't thick enough, I bought a teriyaki marinade/GLAZE rather than the teriyaki marinade sauce and I didn't have any problems with it not sticking to the meat at all.
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25 users found this review helpful

Montreal Peppered Steak

Reviewed: Jan. 28, 2004
Excellent and easy! I used exact ingredients, but I did let it marinade several hours. Cooked it in the broiler. Very tasty - enjoyed by all including picky 9 year old.
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1 user found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Jan. 4, 2004
Excellent and easy soup! I minced the onions and celery instead of chopping and added a bit extra chicken stock. Everyone in the house was not feeling well (including me) so I bought precooked chicken breast to throw in even. I used the thin egg noodles as well (about a half a package is all you need).
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Slow Cooker Corn Chowder

Reviewed: Feb. 13, 2003
Very good chowder. Here are the changes I made. Added only 1 cup water. Added 2 finely chopped carrots. Only used 1 onion. Used 3 bullion cubes. Added chopped garlic and Emeril's spice. Added a can of creamed corn. Added about 1 cup of shredded cheddar cheese at the same time as the milk.
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28 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Oct. 19, 2002
Easy is right! I have never made fudge before and this was SO simple to do and quick! We had a picnic to go to and had to bring an item and I didn't have much in the house, I found this recipe and my family loves peanut butter so I gave it a try. It was a big hit!
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4 users found this review helpful

 
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