deanna Recipe Reviews (Pg. 1) - Allrecipes.com (1360801)

Shrimp Linguine Alfredo

Reviewed: Oct. 26, 2011

Very good and easy to make. Only change I made was add some roasted garlic to it (since I made it the night before and had leftover cloves). Delish !

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2 users found this review helpful

Love it ! I "just" made it and tried it before I put it in the refridgerator and the flavor brings me to my memories of Christmas drinking Coquito (Puerto Rican egg nog). This is far easier to meke and is much lighter - so it's definitely a great summertime drink. I bet the kids would love it (had I not added the rum). Next time will double it and make one virgin and one without.

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3 users found this review helpful

Roasted Vegetables

Reviewed: Oct. 29, 2010

I've been craving roasted vegetables and although it's not a 30 minute meal - it was fantastic ! I have to say, I didn't have all of the ingredients (omitting the bell peppers, Yukon potatoes or fresh rosemary, but I did have the rest (and added portabello mushrooms, garlic cloves, shallots & some white onion as well as the red). I also added a little of my homemade (dry) Adobo seasoning & dry Italian seasoning. Loved it & loved the way the house smelled while it was cooking ! Wish I can eat it every day as a side dish to any meat or fish. Yum !

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7 users found this review helpful

Grandma's Best Ever Sour Cream Lasagna

Reviewed: Jun. 11, 2010

This was a very nice change from your basic lasagna. I actually used chorizo sausage as I didn't have pork sausage on hand - so I added a little Sazon (seasoning) to the meat, as well as a few more latin seasonings. I used more meat (as I like it meatier. I'm also going to play around with this and add a little chipotle w/adobo sauce to the sour cream mix for a little smoke/heat next time. Thanks so much for the recipe ! [Don't omit the olives - it adds so much flavor with the beef]

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4 users found this review helpful

Crescent Wrapped Brie

Reviewed: Dec. 19, 2009

This is a great recipe - similar to one that I have been making. The only difference with mine is that I place either (a very good) strawberry or strawberry rhubarb (or other fruit) preserves/jam on top (about 3+ tbs) of the brie before putting the placing inside crescent. [I've also reduced it [the preserves] with some balsamic vinegar in a small saucepan before spooning onto the brie too - this is my favorite]. A crowd pleaser for sure. [Even for non-brie fans]

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32 users found this review helpful

Crunch Bar

Reviewed: May 31, 2009

This is too good that you'll want to eat the whole thing yourself ! I made only a couple of changes. Instead of using nuts, I used Rice Krispies (blending them in at the same time as I added the chips). [I used krispies since I wanted my 2 year old to have some.] Next time I'll make a batch with nuts too (as I think it would be less sweet with the nuts on them). I also used light brown sugar instead of regular (not sure what the difference would have been, but that's what I had). I also used Smart Balance 50/50 butter instead of regular butter and it tasted great and possibly a little less fattening. Any suggestions from anyone to make these less sweet? [I also sprayed the pan with Pam and didn't bother with the aluminum]

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5 users found this review helpful

Spinach Quiche

Reviewed: May 12, 2009

Everyone LOVED this recipe at a recent family brunch. I added (and cubed some) ham steak (although I originally figured I'd use smoked ham) and used 1/2 and 1/2 instead of using milk (although I'd probably try it with milk next time and see how different the taste is). I did not really measure too well when it came to the garlic & herb feta cheese (as I couldn't figure out what 6 ozs was in comparison to the package I had). My husband also accidentally put in all the cheddar cheese instead of saving half after the first 15 minutes of cooking. No one took just one piece ! We used two frozen pie crusts (9 inch and not deep dish) as there was enough for two and all two were gone (or someone took home leftovers). It is a DEFINITE keeper and I'll never make another quiche recipe again after finding this winner. Thanks !

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2 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Oct. 1, 2008

I've made this quite a few years now and it's delicious and requested by a few of my relatives. I actually add crumb topping on top of the cake(from a crumbcake recipe I have) and call it Pumpkin Crumb Crunch Cake.

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2 users found this review helpful

Curried Coconut Chicken

Reviewed: Sep. 6, 2008

I'm giving this a 4 only because I had to make many provisions in it, but the result I believe is a 5. I took many suggestions from viewers. First I had whole stewed tomatoes in my pantry, so I put it in my processor on pulse so it came out slightly chunky, but mostly like sauce (I think this helped the result to be creamy in the end). I added cayenne (since I didn't have crushed red pepper), paprika, curry paste (green because that's what I had), white pepper, tumeric, cardamon and ginger (I had the refridgerated squeeze kind). I added diced cooked/skinned regular potatoes and added about 2+ tbs of heavy cream at the very end. I used 3 tbs curry (instead of 2) and 2-3 tbs sugar (instead of 3). I kept it covered for about 30 minutes and didn't have a problem with it not being creamy. I served it over steamed basmati rice. I didn't get the review from my husband yet, but not sure if they'll be any left by the time he gets home. If I were giving it to my daughter, I'd skip the cayenne pepper, but I'm not sure if she's ready for Indian flavors yet anyway.

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1 user found this review helpful

Hot German Potato Salad III

Reviewed: May 19, 2008

This was very good and my first attempt at German Potato Salad. I had used 15 potatoes and had tripled the rest of the ingredients (except using only 3 tbsp. flour. I added a little extra bacon than tripled too. I also used cider vinegar instead of white, added some red wine vinegar and fresh chopped parsley(upon suggestions below). I accidentally overcooked the potatoes and overbrowned the onions, but somehow it still tasted good. Next time (if using so many potatoes like I did), I will use even more sauce. The sauce is what makes it and it didn't seem like it was enough with all the potatoes I used. Thanks for the recipe - it's going in my favs. cookbook.

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2 users found this review helpful

Brown Sugar Smokies

Reviewed: May 19, 2008

This was the biggest hit at my son's birthday party (among the adults). I figured only the kids might like them, but they were being gobbled up by the adults and they thought it was something they would have never thought of. At first I thought this recipe didn't sound good to me at all, but reading the reviews made me want to make it (figuring the kids would like them). I used regular beef weiners and had packed on the brown sugar onto each wrapped weiner 2 nights in advance and stored them in a ziplock (they did not unwrap). I then baked them on a slotted baking sheet (not even bothering with the skewers). If you do not have a sweet-tooth, you may not like these as much as others, but I thought they were delicious and I'm not one to pick at little hot dogs at parties. It's a nice change from your usual pigs in a blanket. Make sure to double the recipe (like I did) because they DO go ! (I had 30 adults at the party and I kept toothpicks on the side of this appetizer). Thanks !!!

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0 users found this review helpful

Peanut Butter Cupcakes

Reviewed: Jul. 26, 2007

These were so delicious - I probably gained about 3 pounds just from eating them every day (about 2-3). I used store-bought chocolate icing on top since I love peanut butter with chocolate. The only complaint I have is that they were very crumbly (messy) and I stuck to the recipe. They could have been a little more moist too. Maybe I'll try them with oil next time (as that's a secret many bakeries use). Thanks so much - I'll be making them again.

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20 users found this review helpful

Spicy Stuffed Chicken Thighs

Reviewed: Jul. 26, 2007

I wasn't a huge fan. I cooked it in my crockpot for 7 hours (low) like someone suggested. It did come out nice and tender, but wasn't thrilled about the flavor of sausage with the chicken. On the other hand, my husband loved it. He suggested I try using something else to stuff it with next time. I did love the sauce though. I used the diced tomatoes (can with oregano, basil, etc.) and for more sauce used Goya tomato sauce (I like the flavor of this sauce). My husband used the sauce on the leftover angel hair (I had as a side with it) and he loved it. I'll try this again, minus the sausage.

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19 users found this review helpful

Crumb-Coated Chicken Thighs

Reviewed: Jul. 26, 2007

I LOVED this recipe. I'm a mom of two (second one being born 8 weeks ago)& like easy to make, but flavorful meals. This was it !!! Even my 4 1/2 year old liked it & she doesn't like anything (let alone with a bunch of spices). The spices didn't make it spicy like I figured - just very tasty. Definately a keeper. (Only thing I changed was adding just a dash of salt instead of a teaspoon). Thanks !

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1 user found this review helpful

Ranch Dipped Chicken Fingers

Reviewed: Jan. 4, 2007

DELICIOUS !!! I made this recipe only because I had leftover jarred creamy ranch dressing in my fridge and also happened to have the (Japanese) Panko breadcrumbs (which I've been meaning to try). I used thin sliced chix breast and cooked for about 18 minutes. I made the dipping sauce & it was very tasty. Overall, I think the combination of the panko breadcrumbs and the ranch dressing is what added that extra something to this chicken finger recipe that stands out. The breadcrumbs made it taste lighter than your usual fingers. I'll definately make this recipe again - it would be a sure hit as an appetizer at a party - although you'd probably eat so many and not have room for a main course ! Thanks for the recipe Hidden Valley !

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4 users found this review helpful

Easy Slow Cooker Ham

Reviewed: Jan. 4, 2007

YUM, YUM, YUM !!!! Me and my family loved this ham and we couldn't believe how easy it was to make ! When I mentioned to people that we were making a crock pot ham with a cooked ham, they all thought it would just fall apart (like roast pork or something) - but it didn't. It was just very soft and extremely tasty ! The only changes we made were that we flipped the ham over in the middle of cooking it and didn't add as many cloves (although that's half of what made it taste so good). The ONLY change we'll make the next time we make this is (since we're huge garlic lovers), we'd add whole, cut up and/or crushed garlic cloves all over it. I think that's the only thing that would make this recipe a full 5 stars ! Thanks for this great recipe !

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5 users found this review helpful

Sea Bass Cuban Style

Reviewed: Dec. 26, 2004

GREAT ! My husband made this for me the other day and I loved it. He used Chilean Sea Bass and omitted the cilantro because he doesn't like it (I like it in moderation). I don't know that the one person was saying about the capers, the capers and olives with the tomatoes made it spectacular ! YUM ! Can't think of any way it should be changed. This sauce would go great with any white fish, but Chilean Sea Bass is our favorite fish. Thanks for the recipe.

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Brunch on the Bayou

Reviewed: Dec. 26, 2004

I was so unimpressed by this recipe although it seemed like it was going to turn out so good and smelled really good while it was cooking. It seemed like it needed something, but we couldn't figure out what that was - maybe a little less bread and a lot more green onions. The only change I made to this recipe was use a mixture of Monterey and Colby cheese because my supermarket was out of just Monterey - other than that I went by the directions to a T. Disappointed - will not make again. (Although two of my guests did really like it, the others weren't impressed either. No one asked me for the recipe).

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2 users found this review helpful

Coquito

Reviewed: Dec. 24, 2004

Coquito has been a traditional Puerto Rican favorite for the holidays (Christmas and especially New Year's) for many years in my family. It is unbelievable and everyone who tries it loves it. Traditionally, it is made with raw eggs though and I am leary to try cooking it, but maybe I'll try that if I become pregnant again and concerned about raw eggs. Generally, if you are not pregnant, you can just make sure that you buy fresh eggs and make it just 2+ hours ahead of time (and chilling it for 1-2 hours before serving). Thanks for the recipe, I have never seen it with cloves before and may just try adding that to mine next year. (I'll keep that out this year as usual).

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4 users found this review helpful

Honey Glazed Carrots

Reviewed: Nov. 29, 2004

UGGH ! My husband was in charge of carrots this Thanksgiving and I found this recipe for him. Boy do I wish I used a different one. It was the least eaten thing at Thanksgiving and everyone agreed that we should forego the carrot-making next year and opt for some garlic mashed potatoes instead. We doubled the recipe and not only did it take a ridiculous time to cook, they never glazed ! My husband had to take them and put them in a frying pan to get some sort of cooked-like glaze to them. They shriveled and had no real taste to them. We even used smashed garlic instead of garlic powder and that didn't seem to help. Next time if I had to make carrots, I would NOT use this recipe and maybe opt for a little brown sugar to give the carrots a little taste. Sorry, didn't work for us, maybe others will like it, but we were stuck with a tray of leftovers.

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3 users found this review helpful