Happy Cookah Recipe Reviews (Pg. 1) - Allrecipes.com (10935437)

Different Chicken Divan

Reviewed: Feb. 9, 2012

This was yummy, and I didn't make too many changes but I do have some suggestions. With 2 cans of creamed soups and the large baking dish, I felt only 2 C. of cooked chicken and 1 lb. of broccoli weren't nearly enough -- so I used 3 C. of chicken and lots more broccoli. The soups were too "thick" as is, so I added 1/2 C. of Dry Vermouth to the mix (I would have used dry sherry but didn't have any). Used 1 T. curry powder, which was perfect (maybe even less next time), 1/4 tsp. cayenne, 1/4 tsp. white pepper, garlic powder, 1/2 C. lite mayo and 1/2 C. lite sour cream. Leftovers are really delish. *****As a side note, in 2004 when the author added this recipe to the site, it was probably an economic casserole dish. But in 2012, it was rather expensive to make with the French's canned onions, cheese, soups, mayo, etc.

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Zucchini Bars

Reviewed: Sep. 18, 2011

I added 1/3 cup unsweetened cocoa powder to the flour mixture to make this a chocolate version. I used 1 cup of Splenda and just 1/3 cup sugar with excellent results. Cut the oil in half -- instead of 1 cup, I used 1/2 C. oil and 2 very ripe bananas. Threw in some chocolate chips, too. Nice variation. Rated this 4 stars, because I think it's too sweet with so much real sugar.

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Caribbean Zucchini Bread

Reviewed: Sep. 6, 2011

Another reviewer is correct in saying "This is KILLER zucchini bread." I cut the sugars in half -- and it was perfect! Lots of compliments from co-workers. Don't forget, the coconut adds its own sweetness. Be careful with the nutmeg. I added a few extra grains, and it was too much for my taste. Great recipe for the green monsters clawing their way out of the garden this time of year.

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Sugar-Free Bread Pudding with Whiskey Sauce

Reviewed: Sep. 6, 2011

I thought for sure there'd be a Splenda aftertaste, but there wasn't! I followed the recipe, except that I didn't take time to make the sauce. I'll omit raisins next time (and I love raisins). Delicious!

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Clinton's Special Vegetarian Quiche

Reviewed: Sep. 6, 2011

Loved this quiche! OK, I have to admit, I added some bacon. Bad me, but it really was an outstanding quiche.

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Easy Batter Fruit Cobbler

Reviewed: Jul. 28, 2011

I love the simplicity of this recipe and have made it twice now with fresh rhubarb (once with peaches mixed in). Yum. Based on reviews, I add about 3 C. of the fruit and a bit more milk, flour, and sugar -- about 1 C. each. Watch the butter -- I'm going to try 3 T. next time instead of 4. Can hardly wait to try different fruit. Oh, I've successfully used both a large pie plate and a 9-inch square dish (lightly buttered).

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Baked Stuffed Zucchini

Reviewed: Jul. 28, 2011

This probably isn’t fair, because I’m rating this recipe based on my changes. But from the get-go, my intention was to look for stuffed zucchini “ideas” on my favorite cooking site – not so much to follow a recipe 100%. This looked like a great basic recipe, and it is. I wasn’t sure about what a “medium zucchini” should look like. Heck, I grow them, and medium is a relative term when you look at your garden stock compared to grocery store stock. So I used ONE footlong zuke, scooped out the pulp, discarded any big seeds, and used the “good” flesh. Meanwhile, I diced and sautéed about 10 large mushrooms along with about 1/2 C. chopped Vidalia onion, 1/3 cup (or more) fresh basil, and 2 T. minced jar garlic. I also added about ½ C. of julienne-style sundried tomatoes (packed in oil) to the onion-mushroom mixture; let that cook for a few minutes, then added ½ cup good-quality cream sherry instead of wine. I usually use dry sherry, but the cream version was excellent. Let the mixture simmer about 10 minutes, uncovered, and then added about 4 or 5 T. of Italian breadcrumbs along with a bit of Parmesan before stuffing the “boats.” Taking the advice of pamela_marie123, I stuffed raw shells and baked them at 400 F. for about 25 minutes. Five minutes before they were done, I sprinkled Parmesan over the top. Then I let them sit for a few, covered with foil, while I finished my glass of wine. I’m telling you, these were so delish served with grilled chicken thighs.

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Buttermilk Chess Pie

Reviewed: Apr. 25, 2011

I'd eat the entire pie at once, if it didn't make me feel guilty. I cut both the butter and sugar in half and use heaping tablespoons of the flour. I used 1/4 C. sugar and 1/4 C. Splenda. This recipe is perfect for a 9-inch Pyrex pie plate, and the cooking time is as stated (45 min.) in my oven. It's one of our favorites. UPDATE 12-29-11: I made the most outstanding topping for this recipe. I needed a filler for my pie, which rattled around in a 10-inch pie pan: Whip together 1 8-oz. tub marscarpone cheese; 1 cup whipping cream; a few T. sugar; and 1/2 tsp. vanilla. Spread this topping on the cooled Chess Pie and refrigerate. I happened to have those extra ingredients in the fridge to use up after Xmas, and this equates to one rich (and deliciously decadent) pie -- only to be consumed on special occasions. The way I make it, it's not too sweet at all. Cut back on all that butter and sugar!

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Cake Mix Cookies VIII

Reviewed: Apr. 9, 2011

This was like a fake cookie, and way too sweet. I generally like cake mix recipes, but not this one. I should have taken the time to make "good" cookies.

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Sausage Smothered in Red Cabbage

Reviewed: Feb. 2, 2011

Better give this 5 stars, because my husband informed me that he wants to have this for breakfast, lunch and dinner from now on. I took the great advice of others and made just a couple of minor adjustments. I had a fairly large head of cabbage, so I doubled the recipe. But I, too, reduced salt. I added about 1 tsp. of caraway seed (really "makes" it)! Also, I used a large green apple, unpeeled and diced. I would use more apple next time. I added the apple when I put the cooked onions into the pot of cabbage. I used homemade broth instead of water, which added more flavor, and since I doubled it, there was lots of good juice to pour over our baked potatoes. Oh, and I used more vinegar. Delish!

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Apricot Chicken I

Reviewed: Jan. 26, 2011

This is such great recipe. "What tender chicken!" everyone moaned -- with full mouths. So I made this "as written" the first couple of times and served it over brown rice. Always one to experiment, I added a few touches the third time I reached for this gem-of-a-recipe. Here's what I did: Lots more chicken (family pack). Used only one pkg. of dry onion soup mix, to which I added: the apricot preserves; 1/3 C. good-quality DRY Sherry (please, not "cooking Sherry"); 1 tsp. DRY mustard; 1 tsp. ground WHITE pepper; and 1 C. raisins. Also, I used "Light" Catalina Dressing. The beauty of this, though, is that Shirley's recipe is delicious as it is. But if you have some extra time and want to add a bit of flare, the sky's the limit! Cook time can be less, like 45 min., so be careful or chicken will dry out. Thank you Shirley.

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Easy Creamy Peppercorn Chicken

Reviewed: Nov. 18, 2010

My nephew and I had a fabulous time making this dish. Some reviewers mentioned its lack of flavor but liked its simplicity. Others say it’s perfect for a family meal but not for a dinner party. If you have the time to experiment, this basic dish lends itself nicely toward gourmet modifications. We used one pkg. of Country Gravy mix (as did other reviewers), but with 1-1/2 cups of water, rather than the one cup called for in the recipe, and lots of fresh cracked pepper. What really made it over-the-top delicious was adding about 1/2 cup of a high-quality dry sherry to the gravy mixture, along with about 1-1/2 tsp. poultry seasoning. We sautéed one large sliced onion and a lot of sliced fresh mushrooms in butter and sherry until golden. We then layered the sautéed onion/mushroom mixture over the chicken pieces, and topped it off with the COMBINED mushroom soups and gravy (thus eliminating the need to drag a hot dish out of the oven halfway through cooking time). Our chicken was very thick, so cooking time was extended. This is definitely the most tender chicken you could ask for! Served atop white rice with a crisp green vegetable on the side. Everyone raved.

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Sweet Dinner Rolls

Reviewed: Oct. 14, 2010

These rolls are "Get in My Belly" delicious! And so much fun to make. I wasn't sure how long to leave the dough in my breadmachine, but whatever I did worked well. I followed Annabellee's advice to cut her dough into 36-inch pieces and place 3 pieces into each cup of a 12-cup muffin tin. After rising for about an hour, I brushed melted butter on top of each roll and sprinkled half with poppy seeds and half with sesame seeds before popping them into the oven. (I sprayed each muffin cup with cooking spray first, and there was absolutely no problem getting the rolls out.) Served with beef stew -- perfect for a fall evening.

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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Reviewed: Aug. 29, 2010

"This is by far the best salad I've ever eaten," said my husband, halfway through dinner -- and several more times after that. I was stunned, because he dines at our city's best restaurants every day for lunch. Everyone commented on the way the flavors come together in this elegant salad. I grilled thick, marinated chops the day before. For the fruit, used peaches and plums. Sprinkled lemon juice on the avocado. Pan roasted the almonds in a bit of oil, and toward the end, I added a little sugar to the almonds. Tomatoes were fresh out of the garden. I doubled the dressing and added a T. of red wine vinegar (in addn. to the balsamic) because it was quite thick. This will be on my menu when company arrives next week.

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Best Spanish Rice

Reviewed: Aug. 21, 2010

A winning recipe, for sure. I diced up a large onion and used about 1 T. of garlic. I thawed my homemade chicken broth that I always have in the freezer for such occasions, and used Costco's fresh salsa, which is outstanding in this dish. Ingredients tasted so fresh and no extras spices were necessary. Will try a bell pepper next time, and maybe an extra half cup of salsa. We served our rice with some sour cream on the side. So good. This dish paired well with orange roughy.

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Easy Shrimp Dip

Reviewed: Aug. 16, 2010

I chose this recipe because it's a standard that everyone loves. I had the cream cheese spread out on a pretty glass dish, getting ready to head to a friend's for dinner, when I realized the frozen shrimp I had purchased was BAD. I quickly stopped at the market on the way to our friend's house and bought the best (1-lb.) can of lump crab that I could find (it's usually in the seafood department and is chilled). To prepare this, I used a hand mixer and whipped up 2 pkgs. of light cream cheese with a bit of sour cream, parsley, and about 1/2 tsp. of Old Bay seasoning. Spread this in a large, 1-inch-deep glass serving dish. Poured the cocktail sauce over the cheese, and then layered the full pound of crab (rinsed first) over the top. The crab with the cream cheese and cocktail sauce (with wheat thins) was outstanding. l'll make this "mistake" from now on!

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Chocolate Zucchini Cake II

Reviewed: Aug. 2, 2010

Oh my goodness, this is heavenly. I have an abundance of zucchini in my garden, so am always searching for good zucchini recipes. This one is outstanding along with a nice buttercream frosting. Went out on a limb and reduced the sugar in this cake by 1/2 cup, and I completely replaced the vegetable oil with applesauce -- all with fantastic results. I used sour cream in lieu of sour milk. Added 1/2 cup chocolate chips to the batter, and sprinkled about 3/4 cup on top. (Definitely squeeze the water out of your zucchini, as other reviewers have said.) Give this a try!

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Garlic Spinach Soup

Reviewed: Jul. 25, 2010

What a great healthy soup, and it was a big surprise in taste. My whole family loved it. I always have homemade chicken broth in the freezer for soup -- it's much, much better than canned (see my review for chicken broth). To this soup, I added half of a chopped onion, cracked pepper, sea salt, fresh basil, and a combination of chopped zucchini and yellow squash. I had all the ingredients onhand, except for cellophane noodles (so this was omitted) and fresh ginger (so I used small amount of ground ginger), which didn't seem to compromise the flavor. We'll make this often. Note: Especially good for dieters!

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Spiced Applesauce Bread

Reviewed: Jul. 5, 2010

Fabulous bread!! I made my own chunky applesauce (with green apples) the day before baking the bread and even left the apple peels on. Used 1-1/2 C. applesauce in the recipe. Went with 2/3 C. sugar and 1/3 C. oil. Hoping to reduce these ingredients even more next time, but sure is good right now. Chose to incorporate 4 T. sour cream rather than 3 T. milk. Increased the cinnamon and nutmeg, but not the allspice. Added raisins and walnuts. Cooking time was almost perfect. Only added an extra five minutes. Everyone in my house is raving over this moist and delicious bread. Try it yourself.

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Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: May 22, 2010

My AllRecipes search began with the need to use up a couple of ripe tomatoes and some fresh spinach. Though I made a couple of changes to accommodate ingredients I had on hand, I don’t believe I compromised the dish. It truly is elegant with luscious flavors. I didn't have orzo, so I substituted 8 oz. uncooked very tiny macaroni pasta. Half a cup of olive oil seemed too much, so I halved it and am satisfied with this change. I used 2 medium tomatoes, diced, added to the pan along with the spinach. Because I didn't have feta cheese, I went out on a limb and used Camembert, with rind removed and then grated. This went into the pan at the very end with the Balsamic Honey Vinegar. I will make this again and again, and try the recipe as written next time. But now I know I can improvise if necessary. What a find this is!!!

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