Weezie Recipe Reviews (Pg. 1) - Allrecipes.com (18124056)

Giovanna's Yummy Cheese Onions

Reviewed: Dec. 25, 2011

I wouldn't want this for an everyday dinner of a meat and just one or two sides ... too rich. But as one of several sides for a holiday meal or pot luck dinner, it's very good. We served it for Christmas dinner this year, and everyone loved it. (My nephew suggested making it the base for a ham casserole, which might be an idea worth experimentation.)

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Evil Turkey

Reviewed: Sep. 24, 2011

I just wanted dinner for two, so I used two turkey thighs, trimmed of fat and most of the skin. I scaled the recipe for 5 servings, but upped the amount of chipotles in adobo sauce to 1.5 oz because I wanted some heat. Just minced the chipotles by hand along with the roasted red peppers, added the other ingredients, then marinated the turkey thighs in the mixture for an hour before roasting at 350 deg F for 40 min. I didn't like the smell or taste of the marinade before cooking, but loved it once it was cooked. I took the meat out of the oven when it reached 162 deg F, knowing it would rise in temp to 165 while resting. My DH thought that the spiciness didn't penetrate the meat well enough, and though I disagree, I will try this with chicken next, because he might like it better with a thinner piece of meat (he likes things really spicy.) Served with roasted veggies that I cooked in the oven along with the turkey ... I used potatoes, onion, Brussels sprouts, and carrots, and the subtle, natural sweetness of the carrots was especially good with the Evil Turkey, so next time I will add more of those, and maybe some sweet potatoes. Now I need to find recipes to use up the rest of my now opened jars of roasted red peppers and chipotle chilies.

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Asparagus Parmesan

Reviewed: Feb. 16, 2011

I love asparagus, and this is a very good and easy way to cook it. Sometimes I add a bit of citrus, and sometimes other spices - for example, last night I served it with a chicken dish that included rosemary, so I added a bit of rosemary and lemon juice to the asparagus as well, and it was delicious!

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Addictive Sweet Potato Burritos

Reviewed: Jan. 4, 2011

I cut the recipe down to only one serving because I didn't want leftovers in case I didn't like it. But I loved it - served with salsa and light sour cream, it was tasty, easy, filling, and healthy. I plan to make more and freeze them for later, but will use less filling for each burrito, because it was huge. I used leftover black beans instead of kidney beans, Country Dijon mustard, and low-sodium soy sauce. Next time will use whole grain tortillas to make even healthier.

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Gages

Reviewed: Dec. 19, 2010

I thought I had red chili peppers at home, but didn't, so I substituted pickled jalapenos, and that worked well. After slicing the eggplant, tomatoes, and onion (and sweating the eggplant by salting it and letting it sit for 30 minutes, then rinsing off the salt), I chopped them up into bite-sized pieces. Needed more butter than the recipe called for, but instead I added olive oil ... also browned the onions per other reviewers' suggestion. Used less olive oil in the end dish (because I had used some in cooking the eggplant & onion.) I love balsamic vinegar, so I used that - it gave the dish an ugly brown color, but tasted good. I will make this again - would give it 3 1/2 stars if I could.

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Green Tomato Pasta Toss

Reviewed: Nov. 17, 2010

I love fried green tomatoes, and feta, and onions, but for some reason this just didn't come together for me. My DH didn't care that much for it either, so I don't think we'll be making it again.

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Chicken with Chipotle

Reviewed: Oct. 16, 2010

Loved how easy this was to make. I used skim milk, fat free sour cream, margarine with no trans-fat or sat-fat, and didn't add salt because I'd salted the chicken. (You can probably leave out the butter/margarine altogether.) I don't suggest serving with white rice because that was too bland of a side dish for this - maybe Spanish rice, or something else with more flavor. Next time I will use thin-sliced boneless, skinless chicken breasts (or maybe shrimp) and fresh tortillas for wrapping. Update: I made this recipe again for fish tacos, but this time my DH spiced it up even more with the addition of coctail onions and sundried tomatoes - worked very well.

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Black Bean and Couscous Salad

Reviewed: Oct. 8, 2010

Very easy and good. Followed other reviewers' suggestions to use only one can of beans, and double-up on the dressing ingredients (except for the olive oil). As with all dressings, mix the other dressing ingredients first, then drizzle in the olive oil slowly while whisking ... this keeps it from separating. Better the next day after flavors have time to meld.

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Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 14, 2010

Very garlicky and good. There is no need to salt the water to boil potatoes (or pasta, for that matter) ... first of all, if you add salt before the water comes to a boil you could pockmark your pot, and second, if you add enough salt to your finished product it's simply not needed in this first step. I also used only about half the amount of salt called for in the ingredients list, and that was plenty.

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Heather's Best Ever Baked Chicken

Reviewed: Sep. 13, 2010

I love chicken with skin on, but this is flavorful enough that you don't need the skin. I used boneless, skinless chicken breasts, and added a little rubbed sage and black pepper to the marinade (I used cucumber ranch because that's what I had on hand.) Cooked as directed, but my meat thermometer showed that the chicken had reached 165 degrees with still 15 minutes to go, so I took them out of the oven at that time. It was moist, tender, and very easy. Good served with green beans and garlic mashed potatoes. Will try with pork next time (and maybe extra sage because I love lots of sage on pork.) Thank you for the recipe, Heather. UPDATE: I made this again using peppercorn ranch for the marinade. Cut boneless, skinless chicken into thick strips and cooked at 350 using meat thermometer to judge for doneness. This time I didn't have any sage, so used a handful of fresh herbs (basil, rosemary, dill, and I accidentally got a sprig of mint in there), and it was delicious.

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Cream of Asparagus Soup II

Reviewed: Sep. 7, 2010

Easy and delicious. It took about 15 minutes for the broth to begin to thicken. I used fat free half & half, and that worked just fine. I cut the asparagus into tiny bite-sized pieces, and it was good without pureeing, but in the end I did use my immersion blender just a little before serving. I will make this again, but will use half the amount of salt next time (it was good as written, but will be just as good or better with less salt.) I might also try a little cayenne as other reviewers have suggested.

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Slow-Cooker Chicken Tortilla Soup

Reviewed: May 31, 2010

Very good, very easy, and easily modified to suit your own tastes. I cut raw chicken breasts into large chunks and put in at the beginning, shredded shortly before serving. Per another reviewer, used 1 can Rotel 'cilantro & lime' flavor and 1 can Rotel 'Hot' (instead of separate tomatoes and green chili peppers), and added a can of black beans (undrained). Used about 16 oz chicken broth and no water, and added about 3 Tbsp cilantro shortly before serving. I find most soups just get better and better the longer they cook, so I cooked this on High for almost 10 hours and it was delicious. Served with plain non-fat yogurt and a bit of lime juice. Bought chips would be fine, but the homemade are better. Thinking about adding okra next time, as this will become a regular at my house. It would also be good for my vegetarian friends and family if I use veggie broth and eliminate the chicken.

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Black Bean Salsa Soup

Reviewed: Feb. 28, 2010

Easy, healthy, and good. I didn't have celery, so substituted bell pepper instead. Used extra virgin olive oil instead of butter, and went heavy on the garlic and cumin. Served over rice. Good even without cilantro, but I would add cilantro if I had it. (Oh, and I also toss in a bit of wheat or oat bran into almost everything I cook ... you can't taste it, and it's good for you.)

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Crispy Coconut Chicken Fingers

Reviewed: Jan. 29, 2010

I made this for supper with a side of fresh green beans, and it was very good. Not so good leftover, though, so next time I will only make enough for one meal, or a party appetizer. I used KELOUA's suggestion to marinate in coconut milk and a Tbsp of lime juice, and I definitely recommend that. Also used bread crumbs instead of flour - I forgot to top with butter or olive oil spray, but since I used bread crumbs they were crispy and had no raw flour taste, and that saved me a few calories. Used mango preserves instead of apricot, and loved it - even though I normally don't like sweet food (except for dessert).

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Chicken Puffs

Reviewed: Jan. 19, 2010

This was good. I don't recommend making at the last minute because you do need time for the chicken to cool before adding the cream cheese, or it will be runny and difficult to wrap. Had to cook for twice the length of time - next time I'll follow the cooking instructions on the crescent roll pack. After reading reviews that said it was bland, I added extra onions to my chicken, and also a pinch of basil, marjoram, thyme, salt and pepper. Also added a bit of parmesan cheese to the cream cheese mixture. DH called them pot pies, and that is what they tasted like. Next time I won't get the large size crescent rolls, though. If you end up with extra crescent roll dough, don't throw it out, just roll them up and make crescent rolls - they're good!

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Exquisite Pizza Sauce

Reviewed: Jan. 11, 2010

Delicious. I don't care much for sweet food (unless it's dessert) so I waited until the end to add the honey. After tasting I decided to add only 1/2 Tbsp of honey, and I thought that was perfect. This recipe was enough for one large pizza - it was more than I needed for an 11" Boboli thin crust. I plan to pre-mix some of the dry spices for future use, as suggested by other reviewers. For vegetarians, I think this would be very good even without the anchovy paste.

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Flash-blasted Broccoli and Feta Pasta

Reviewed: Dec. 20, 2009

Usually I find that recipes provide more than the suggested number of servings, but I halved this recipe and it only made 3 servings. I will admit, though, that I served generous portions because this was so good! I used a different shape pasta because I had no linguini, I used fresh tomatoes rather than canned, and I omitted the pine nuts because they are so expensive in my area ... but still, this was fabulous. This will go on my regular rotation of meals, because it was easy to make. I love the flavor of the flash-blasted broccoli - I'm going to cook it that way next week to go on a veggie pizza.

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Quick and Easy 20-Minute Chicken Posole

Reviewed: Sep. 22, 2009

This was a quick and easy supper. After tasting, I tripled the cumin and garlic, but DH and I both thought it still lacked flavor. We served it over rice, which we thought made it more of a hearty meal. He added Sriracha hot sauce to his. I added chipotle powder, red pepper flakes, and plain nonfat yogurt to mine. After these additions we thought it was good, but probably won't make again.

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Guaco-Tacos

Reviewed: Jul. 16, 2009

These were very good, and easy. You can warm tortillas in the microwave if you don't want to heat the oven (wrap in wet paper towel first). I used black beans, did not rinse them, warmed them on the stove, then mashed them a bit with a fork. If you like things spicy, add lime juice and extra jalapeno and garlic to the salsa, and add spices to the beans (I used cumin, garlic, chipotle powder, and red pepper) ... but if you like things less spicy the original recipe would be delicious as is.

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Pomegranate Feta Salad with Lemon Dijon Vinaigrette

Reviewed: Jan. 12, 2009

The dressing was good, but way too tart. I like sour things, but I only put 1/3 of the lemon juice called for and it was as sour as I could ever imagine wanting. The trick to dressing is to mix all ingredients other than the oil, then drizzle the oil in very slowly, whisking vigorously as it drizzles. This keeps the dressing from separating. The salad was good, but the pomegranate seeds fell to the bottom of the bowl and it was an effort to get some in each bite. My DH and I didn't think they really added anything to the salad, so for the leftovers we left out the pomegranate and added mandarin oranges and sugar-coated pecans. We both thought that went better with the feta and tart dressing.

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