CHRISTYJ Recipe Reviews (Pg. 1) - Allrecipes.com (123933)

Turkey and Quinoa Meatloaf

Reviewed: Oct. 14, 2011

LOVE this one! I made it exactly as written as I usually try to do the first time I try something--this one hits the mark. Note: Always rinse quinoa before using to eliminate the bitter taste. I used Frank's Red Hot Sauce for the hot sauce ingredient. Because of the 2 Tbs. used, we found this to have a bit of a kick so keep that in mind if you make this. The topping was quite liquid so I found it impossible to "paste" the top of the loaf--more like pouring it over slowly to ensure that it absorbs a bit before baking. My loaf was a bit salty so I will cut back on salt. Each hot sauce probably has a different amount of salt so other cooks may not have this problem. This one is going into "the rotation" for sure! Thanks, Drew!

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Caron's Kickin' Quinoa Salad

Reviewed: Aug. 15, 2011

REALLY liked this! That said, here's what I did: First and foremost, RINSE the quinoa so it isn't bitter. Second, please DO add some ginger to taste, as some reviewers said--it makes this even more fantastic. I used about 1 tsp. of ready-made wasabi paste from a tube. The photo here shows this salad in a tomato shell, but I didn't want to do that so I diced nice vine-ripened tomatoes for a base that I spooned this salad over. I used a small jar of my mom's home-canned albacore which had more than enough salt in it so if you do use that sort of thing, watch the added salt. Hubby and I both thought it was a little dry so next time, I'll add just a touch more mayo (not low-fat--ick) to it. Thanks, Caron--this rocks!

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Chicken Kabobs Mexicana

Reviewed: Aug. 11, 2011

For us, there was nothing Mexican about this dish unless you count the cilantro so I don't know why it's so-named. Cilantro is just as popular in Thai cuisine, but oh well. I made this as written, but followed others' suggestion and marinated the chicken chunks for 24 hours. We liked the flavors, but again, this IS NOT Mexican so if that's what you're looking for, keep looking. I'll probably make this again, but then again, maybe not. Thanks for the submission anyway!

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2 users found this review helpful

Chrissy's Sweet 'n' Sour Tomato Salad

Reviewed: Jun. 23, 2011

I'm rating this 4 stars even though mine was not. I did something I hardly ever do: I didn't follow it to the letter the first time I made it. Instead of using vegetable oil, I thought olive oil would be better. NOPE! My oil is highly-flavored and it overcame the taste of the tomatoes. I WILL make this again and I won't change a thing!

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3 users found this review helpful

Italian Chicken and Chickpeas

Reviewed: Mar. 14, 2011

This was an odd one for 3 reasons: First, the addition of chickpeas seemed "off" to me, but was actually delightful. Second, there is no salt added at all and it is not missed. Third, using both cayenne pepper and red pepper flakes seemed excessive, but then again, that turned out ok as well. Be aware, however, that this one packs some heat! I used boneless, skinless chicken thighs which we prefer. Also, this dish cries out for some plain pasta or rice on the side to soak up all of that rich, spicy sauce. I will make this again. Thanks for sharing!

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3 users found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Mar. 3, 2011

We liked this. Other than layering the ingredients and using milk rather than water as other reviews say, I followed the recipe exactly as written. I would have rated it 5 stars but for the fact that mine ended up having too much liquid. I cooked it longer in an attempt to dry it out a bit. I will be re-heating it for dinner tonight and maybe it will be more solid now. I will make this again. Thanks for sharing.

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5 users found this review helpful

Sweet and Sour Beans

Reviewed: Feb. 5, 2011

I've made a nearly-identical version of this since the 70's and I love it! Everyone seems to. My version doesn't have kidney beans and only calls for 10 slices of bacon. It's still the same...thanks for reminding me of this favorite!

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3 users found this review helpful

Garlic Carrots

Reviewed: Jan. 20, 2011

I made these as written because, otherwise, what's the point in rating, right? Anyway, we like these a lot. I'm thinking they would be a great side dish for a Springtime meal like Easter, or a Fall/Winter meal like Thanksgiving or Christmas. They just fit right in. I'll make this again.

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24 users found this review helpful

Cranberry Sauce with Apricots, Raisins, and Orange

Reviewed: Jan. 20, 2011

Loved this! I'm always looking for something a bit different when it comes to "cranberry sauce" and this one filled the bill. It made enough that I was able to make a "cranberry chicken" dish with it as well. Use your imagination or maybe I'll submit it here!!

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17 users found this review helpful

To Die For Garlic Feta Pate

Reviewed: Dec. 7, 2010

This didn't go over as well as I'd hoped and it was my fault. I KNOW better than to use fresh garlic in an uncooked dish, but I did it anyway in this one. Fresh garlic should be used in dishes that will be cooked. Fresh garlic varies so much; you never know if it will be too sharp or spicy or even "old" tasting. The only way to ensure a nice garlic taste without fail in an uncooked dish is to use garlic paste which I will do the next time I make this. Everyone who ate this complained of the strong garlic-ness and I agree. The cloves I used were STRONG. Also, I used anchovy paste as suggested by others and that worked out very well. I will make this again, but I definitely will use garlic paste in the next batch.

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3 users found this review helpful

Aush (Afghani Chili)

Reviewed: Nov. 9, 2010

We really liked this very different dish. I followed the recipe except I used ground turkey, added salt and served it over basmati rice. Interestingly, I "Googled" Aush and learned that this is pretty close to the real deal. All recipes called for pasta rather than rice, but since we prefer rice with this flavor combination, that's what I used. Maybe next time I will go with pasta.

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12 users found this review helpful

Seasoned Turkey Burgers

Reviewed: Jul. 29, 2010

This couldn't be easier and the burgers were quite tasty. I made no substitutions. We'll have these again soon.

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3 users found this review helpful

Grilled Lemon Chicken

Reviewed: Jul. 29, 2010

I marinated the chicken for a few hours before grilling and it was just perfect. The marinade is quite tasty and we found it perfect for the outside barbeque grill. Will make this one again.

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3 users found this review helpful

Spicy Lime Grilled Shrimp

Reviewed: Jul. 29, 2010

Loved this one and followed ingredients to the letter. One BIG caveat, however: My version of this was incredibly salty! I used the cajun seasoning I had on hand and it obviously had an enormous amount of salt in it which I didn't check first. Those concerned with sodium levels need not try this dish. In the meantime, I will look for alternatives to the cajun seasoning I used. Over all, we like this a lot and I will make it again.

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4 users found this review helpful

Curried Coconut Chicken

Reviewed: Aug. 16, 2009

Loved this one! I followed the recipe to the letter and it did not disappoint. It was just what I was looking for. I wouldn't change a thing. My only "complaint" is that my house smelled of curry for several days afterward--ha! Will make this one again.

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4 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Jul. 21, 2009

Loved this! No stuffing and trussing to fool around with! I didn't have a lemon, but I did have a lime so I used that--worked beautifully. I didn't bother with any of the reducing pan juices, etc. I just served the game hens when they were done (with a nice rice pilaf alongside) and they were fabulous. Another time, I will go the extra mile, but for a Tuesday night after work....this was just fine!

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2 users found this review helpful

Sharese's Spaghetti Salad

Reviewed: Jul. 21, 2009

I've made this for years. The only thing different is that instead of bacon, I always toss in a "handful" of sliced mushrooms. The salad seasoning I use is Schilling Salad Supreme. This make a tremendous amount and goes over well at potlucks and BBQ's. Thanks for reminind me of this tried and true favorite!

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4 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Feb. 14, 2009

I followed this recipe to the letter except for 2 things. First, I used boneless, skinless thighs; second, because I didn't have the stuffing mix on hand, I used some herb-seasoned croutons! Every bit as good as the stuffing mix, I would imagine. I chose to use them whole which made the topping bulkier, but maybe next time I will crush them up a bit. This is a rich dish and is fabulous over plain white rice. I will make again. Thanks for sharing!

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2 users found this review helpful

Roast Beef with Coffee

Reviewed: Sep. 1, 2008

My mom first made this for us about 30 years ago and it has been a favorite since that time. Thank you so much for reminding me of this one. I'll be making this sometime this Fall/Winter!

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4 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Aug. 11, 2008

I didn't change a thing. Of course, I ALWAYS want to make something the way it is written before I suggest changes or criticize. We loved this with the salmon I served with it. The only thing I did was use red onion instead of yellow or white because it's what I had on hand. When the dish was done, I covered with foil and let it rest until the salmon was done. The flavors seems to blend even more. Hubby wants me to make this again--soon! Thanks for sharing this one!

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6 users found this review helpful