AzArlie's

20out of20

Reviews

Best Roast Beef

Posted by CountryLady  

Wow!! Loved the simplicity. Prior to a cross-country move, I was emptying the freezer, looking for something easy and elegant to fo with this really quite magnificent 10 pound bone-in rib-eye roast. Wonderful flavor! (I'm not generally a fan of... — AzArlie Jul 4, 2009

Recipe #55807

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Chicken in Salsa

(1 person found this helpful) Posted by 3KillerBs  

It's hard to believe that something so simple and easy can be so good. I used boneless, skinless chicken breasts (because that's what I had handy), and considerably more than a tablespoon of salsa per piece. Delicious. I'll use it again with other... — AzArlie Apr 10, 2008

Recipe #210528

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Dessert

Posted by Mille® ™  

Wow! — AzArlie Dec 19, 2007

Recipe #31298

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Barbecued Spicy Lugs of Maize

Posted by Buggerlugs Cuddlemorphus Girvan  

I never thought I'd do anything other than boil or roast (then serve with butter) with fresh corn-on-the-cob, but this is wonderful stuff. I chickened out on the horseradish and used only about one teaspoon, but next time I'll use two. Terrific... — AzArlie Dec 19, 2007

Recipe #33282

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Stoved Potatoes

Posted by Mille® ™  

I had never used rutabagas before, but figured any recipe that starts with bacon grease has got to be pretty good. I served it to a small "party" of four (including me), and it almost stole the show! — AzArlie Dec 19, 2007

Recipe #20633

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The Devil's Beef Tub

Posted by Mille® ™  

Unbelievably good. Easy to prepare, and fun for all during the "flame" process, which I saved for last (after making the gravy/sauce). — AzArlie Dec 19, 2007

Recipe #31437

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Lemony Green Beans

Posted by Redneck Epicurean  

Easy to make, and the pre-cooking keeps them a little on the "al dente" side (which is great!!) Fresh tast, great for any time of the year. Also, it's easy to adjust the size, making it a terrific side for one or two, or four or eight. I served... — AzArlie Dec 14, 2007

Recipe #201257

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Barbecue Sauce

(1 person found this helpful) Posted by geishafrog  

This is a very tasty sauce. The flavor depends greatly on the specific "hot sauce" you choose, and I will experiment with the "heat" the next times I make it until I find the one that I like best. East to make, and good on beef back ribs (which I... — AzArlie May 18, 2007

Recipe #55726

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Nana's Poppy Seed Bread

Posted by geishafrog  

I found the bread quite tasty, but there were changes I had to make because a couple of the ingredients were not available in Tucson: "butter-pecan cake mix" and "toasted coconut pudding mix." The closest I could come (after checking at all 4 of... — AzArlie May 18, 2007

Recipe #56113

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Mojito Del Sol

Posted by NcMysteryShopper  

First time I've tried a Mojito... and I see no reason to go beyond this recipe. Sure, it's a little bit of trouble making them, but the reward is worth it! Cool and refreshing, not really sweet at all. Great alternative to the margarita. I'm gonna... — AzArlie Apr 3, 2007

Recipe #166112

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Hatch Red Chili Sauce

(1 person found this helpful) Posted by Miss Annie  

This is a terrific recipe. Authentically Mexican, wonderful flavor, enticing aroma, and gorgeous deep color — a multi-sensory feast! I've made this kind of thing before, and when I was getting ready to post my version of Chile con Carne (Sonoran... — AzArlie Mar 29, 2007

Recipe #84319

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Slow Cooked Lamb Shanks in Red Wine

(1 person found this helpful) Posted by Summerwine  

Fantastic! Next time I believe I'll use a regular yellow onion instead of the sweet onion I use for most everything. Used a bottle of merlot, and a collection of lamb: one shank, some neck bones, and a couple of shoulder chops (using up stuff from... — AzArlie Mar 5, 2007

Recipe #168157

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Horiatiki Salata

(3 people found this helpful) Posted by Elmotoo  

Loved this salad. The only way I changed the recipe was using the juice of half a lemon whisked into the olive oil "dressing." And I skipped the T. of water. I'm liable to make this 2 or three times a month, especially when hot weather gets here! — AzArlie Mar 5, 2007

Recipe #170922

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Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

Posted by KITTENCAL  

I'll add my voice to the chorus. Easy enough to make, with great flavor that is truly restaurant quality! I served with Green Beans Braised in Tomatoes and we were all impressed with the dinner. I will need to get a carton of chicken broth, something easy to keep... — AzArlie Jan 14, 2007

Recipe #129345

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Green Beans Braised in Tomatoes

(1 person found this helpful) Posted by lazyme  

Wow! I served this dish with Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!), and it was a terrific meal. The beans were cooked in a large skillet, and next time I'll just go ahead and add the rest of the can of chopped tomatoes. Flavorful, "al dente," just dog-gone good! — AzArlie Jan 13, 2007

Recipe #203841

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No Cook Boiled Icing

(1 person found this helpful) Posted by Bucky's Mom  

I tried this recipe tonight, Christmas eve, to use to make my family's traditional Christmas dessert, coconut cake. It's still hard for me to believe that such a simple recipe can work so well, producing more frosting than I could use on a... — AzArlie Dec 30, 2006

Recipe #100196

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Lick the Pan Green Beans!

(3 people found this helpful) Posted by Sharon123  

What a great idea! Gives a different taste to an old standby, and it's so easy. I served these with round steak and mashed potatoes (real comfort food!) and the "different" green beans livened up a traditional favorite. I didn't use the liquid... — AzArlie Dec 21, 2006

Recipe #188219

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Spiced Cod Fillet on the Grill

Posted by Nurbel  

Excellent dish! Flavor combination is very tasty, spicy and complex. Next time, I'm going to try it with salmon or another fish with a stronger flavor. Can't wait to serve this to guests. — AzArlie Nov 11, 2006

Recipe #22597

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Roasted Asparagus

Posted by jean1  

Easy to make; great tasting, too. I using it again as I write this! — AzArlie Oct 12, 2006

Recipe #12192

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Evelyn's Pickled Okra

Posted by ~kdp  

Excellent recipe, easy to prepare. I've experimented by leaving out the dill, using different kinds of peppers (habanero, serrano, poblano, Thai dragon, etc.), adding cocktail onions... and the results are always popular. — AzArlie Aug 13, 2006

Recipe #94434

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