sassyoldlady Recipe Reviews (Pg. 1) - Allrecipes.com (13698202)

Cindy's Jambalaya

Reviewed: Feb. 12, 2012

Thanks Cindy! I had cooked white and wild rice which made putting this together a breeze. I added some chicken broth in with a can of Rotel and roasted red and yellow bell peppers. No shrimp this time but chicken instead. I may have overdone it on the cajun spice, but with some corn muffins slathered in butter it went down very well. It was better the next day after everything melded together since I didn't cook the rice with it. Yummy!

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Spinach Rice Salad

Reviewed: Feb. 6, 2012

Made for Recipe Group. Used Zesty Italian for this and it flavored the rice mixture nicely and was plenty to dress the mixed greens when added in. It just didn't wow me. Just tasted like a salad with Italian dressing on it. Thanks for the recipe.

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Ham and Bean Soup II

Reviewed: Jan. 30, 2012

Added some ham in with the veggies and herbs, awesome! Thanks for the recipe.

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Yuppie Kolcannon

Reviewed: Jan. 26, 2012

Made for Recipe Group. I like the addition of cabbage in the mashed potatoes, it gives it an almost sweet tangy flavor. I'm not sure what the step involving cooking the cabbage in the potato pot is for. Whether it is to save another pot to clean or to enhance the flavor of the cabbage. I started out with it that way but it stopped the boiling process, so I ended up just adding it into the carrots and onions I was cooking part way through the potato boiling process. Medium high is too high for cooking the onions and carrots, they would be burnt before 10 minutes is up. I halved the recipe and the 1/2 cup of milk I dumped into the potatoes was way too much. What was I thinking? I ended up having to cook them to get the liquid out so I could finish the recipe up. Good flavor, needed more salt on my end which is easy enough fix. Not sure if the balsamic actually did anything to the flavor, may add it directly into the carrot mixture the next time. A good recipe, thanks!

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Cherry Enchiladas

Reviewed: Jan. 26, 2012

I put this all together and baked without the overnight soaking part. I thickened the sauce with a little cornstarch and added some red food color. The tops were nicely crunchy and the bottoms were moist but I wouldn't say soggy. Tasted like quick cherry pie! I tried one microwaved for breakfast the next day, of course the crunch is gone, but it was still tasty. These definitely need to be baked and then eaten right away. Thanks for the recipe!

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Honey Mustard Stuffed Chicken Breasts

Reviewed: Jan. 19, 2012

Made for Recipe Group. I didn't follow recipe directions. I pounded and rolled the breasts like a cordon bleu. There is no way the cheese is going to stay in the chicken otherwise. It would almost be better to put the ham around the chicken, and put the cheese on top after cooking to melt. The mustard honey sauce was great on flavor, I like that combo anyway. Covering this does lead to a thin watery liquid in the pan bottom. I just poured over the chicken after slicing. Thanks for the recipe!

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Honey Roasted Carrots

Reviewed: Jan. 16, 2012

I love roasting carrots! Nice simple recipe, I drizzled honey on after I plated them too. Thanks for the recipe!

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Peanut Butter Mallow Candy

Reviewed: Dec. 18, 2011

Made for Recipe Group. Easy to make, I used crunchy pb, but it could have used more. Used slightly less marshmallows. Was really creamy and sweet. Would like to try this with chocolate! Thanks Rita.

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Herb Crusted Pork Tenderloin

Reviewed: Dec. 3, 2011

I love dijon with pork and the blend of herbs is mouthwatering. I made a horseradish cream sauce to go over the slices. Mmmmmmmm. Thanks CC!

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Nina's Texas Chili

Reviewed: Nov. 13, 2011

Made this for Recipe Group. I liked this chili. I used a chuck steak which worked out fine and was cheaper for the value. I didn’t use the sausage because I don’t like it and left out the green pepper using roasted yellow and orange ones. I only used half the cayenne and it was plenty spicy on the back of the throat. The sugar and the honey both made this a little too sweet for me. I always add a few tablespoons of sugar when I cook with tomatoes to take out the acid. I thought the cheese would make this a slimy mess, but it just dissolved right in there. I cooked stovetop as this sounded like what directions call for, even though it says she does it in the crockpot. I have never used masa before and was impressed with it as a thickener. I only made a half batch and got a quart and a half out of it. I’m not sure why it calls to add part of the ingredients after you get the meat browned and the onions and peppers soft and then add spices in one at a time. I would add the spices in with the meat and vegetables to flavor the meat, then add the rest in and cook it. All in all a nice chili! Thanks for the recipe.

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Pat's Baked Potato Salad

Reviewed: Nov. 9, 2011

Made for Recipe Group. I did not add olives as I don't like them and used celery flakes instead of celery salt. I'm assuming they add saltiness to the potatoes, because without them they lack any salt. That is an easy enough fix. I like hot German potato salad, but didn't care for the pickle relish in this. Maybe it's just a mind thing. Thanks for the recipe!

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Golden Cheddar Muffins

Reviewed: Nov. 9, 2011

Made for Recipe Group. Easy to put together and came out fine. I used stone ground mustard in this and would liked to have used a little more of it and the hot sauce. There was plenty of cheese, but the biscuits had that floury, gummy taste. Upon reheating for dinners later I didn't notice the flour taste but they still seemed a bit pasty. Thanks for the recipe.

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Indiana's Finest Sweet Potato Casserole

Reviewed: Nov. 9, 2011

Made for Recipe Group. I actually didn't find the sweet potatoes to be overly sweet. The topping however was very sweet and crunchy. I subbed in walnuts being out of pecans, it was just as good. In fact the topping was the best part of this. I cooked it for 30 minutes as it didn't seem to be set. It was runnier than I thought it should be with eggs in it. When I scooped out for plating the rest 'oozed in' to fill the void. Taste wise for me this just doesn't do it. Thanks for the recipe.

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Skyline Chili II

Reviewed: Oct. 17, 2011

Made for Recipe Group. I am unsure whether I like this or not. So used to regular chili, the cinnamon and allspice take me off guard. And no, cinnamon is not a sweet flavor, but because it is mainly used in sweets, it is hard to judge in an entree like this. It is spicy, and I didn't use the dried chilis, subbing in some homemade ground red chili powder instead. Served over spaghetti, with cojack and sour cream. Each bite begged for another, but still retained that cinnamon aftertaste. I also made regular chili at the same time and much prefer it. I have never had Skyline or Cinncinati Chili, and so have nothing to base it on if it is comparable to those. My understanding is it has chocolate in it also. Thanks for the recipe.

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Pumpkin Chip Drops

Reviewed: Oct. 5, 2011

Made for Recipe Group. I did half a batch. Put some on greased baking sheet, some on parchment. The ones on the greased sheet have to be removed withing a minute of taking out of the oven or they just lose all their backsides. I can see why the sticking comments. I didn't have any problems with peeling the ones off the parchment I did. They didn't spread anymore than a normal cookie does. Maybe a touch more flour here would help some of that, and maybe due to difference in moisture of the canned pumpkin used. Good flavor, I couldn't really taste the pumpkin or the cinnamon very strongly, but a nice chewy, crispy cookie, if you can describe opposites within the same cookie. Thanks for the recipe!

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Apple Stuffed Pork Chops

Reviewed: Oct. 5, 2011

I took some license with the ingredients, using homemade dried cubes of bread I crushed, added some garlic powder, a little tarragon, dried parsley. Used less butter, added the stuffing, s&p the chops, browned, baked 40 minutes covered. This tasted great! Thanks for the recipe and the idea!

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Caramel-Apple Crisp

Reviewed: Sep. 26, 2011

Made for Recipe Group. Let me start by saying I made my own caramel sauce. Added too much milk, wrote the amounts down wrong from the other review. Although it was tasty! And I didn't realize only 1/2 cup of it went into the crisp LOL! Needless to say I had a lot of juice. The topping went into the food processor, then I hand squished it and spread on top. Delightful taste, and next time, I might get the amounts right! Thanks for the recipe.

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Cool Summer Cucumber and Tomato Toss

Reviewed: Sep. 5, 2011

So simple, so tasty. I added a couple of scallions, and hubby and I sat and ate the whole thing! I was looking for something different than my usual sour cream dressing and this fit the bill. Thanks Mottsbela!

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Crunchy Cheese Crisps

Reviewed: Aug. 27, 2011

Made for Recipe Group. 3/4" balls are the size of a grape, when flattened slightly you end up with a cheez-it sized cracker. Baked for 8 minutes, didn't notice any spread, but they do ooze oil from the butter and cheese. I didn't have any problems scooping them off the cookie sheet. Cayenne and the Dijon are unnoticed, needs a little bit more. They do taste like a Cheez-it, but are really oily. I got 12 grape sized balls out of this. For an appetizer for company, the recipe would need to be greatly increased. Thanks for the recipe.

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Philly Cheesesteak Skillet Meal

Reviewed: Aug. 26, 2011

I used yellow peppers for this and Healthy Request Cream of Mushroom. Nice flavors, really cheesy. A good from scratch way to copycat Hamburger Helper. Thanks for the recipe.

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