MttaLeslie Recipe Reviews (Pg. 1) - Allrecipes.com (18671650)

Blackened Shrimp Stroganoff

Reviewed: Dec. 31, 2011

I tried this again last night, several years after making it the first time, thinking maybe my lack of cooking skills before had hindered the outcome. I was wrong, and this recipe is wrong. It's not bad, it's just that shrimp and stroganoff don't mix well - even my 12-year-old daughter picked that up 1st bite. There are FAR better shrimp pasta combos out there. Sorry, but this is just not right.

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2 users found this review helpful

Green Bean Bundles

Reviewed: Nov. 25, 2011

Giving this recipe 3 stars only because no one said they hated it, but as for me, that sauce was NOT good and I won't make it again. I will, however, do the bundles again 'cause it's a nice presentation and worked pretty well. But the sauce was a yuk with too much sugar and worcestershire sauce.

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Artichoke Stuffed Mushrooms

Reviewed: Oct. 1, 2011

Just made these for the first time, only change was non-marinated artichokes (on hand), and they were pretty good. Put filling in both small phylo cups and mushrooms; mushrooms were much better than the cups as the filling is actually kind of bland. 1/2 batch made enough for 8 med/big mushrooms and 12 cups. I will be making these again, but I'll add some herbs, more S&P, and use the right chokes. Could even see some lemon, maybe a bit of crumbled sausage, or as another reviewer suggested, spinach would be good addition.This is a good base that provides a nice springboard for going in several different directions.

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Chicken Enchiladas II

Reviewed: Sep. 29, 2011

Won't make it again. Not the worst thing I've ever eaten, but it was certainly one of the poorer chicken enchiladas I've ever made.

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Pasta Primavera with Smoked Gouda

Reviewed: Jul. 19, 2011

Nope, won't do it again. Granted I did make a couple pretty minor changes -- used Rotels instead of crushed red pepper, more seasoning, added salt, shrimp and a touch of lemon -- but nothing too drastic. It just didn't have much flavor at all, least of all smoked gouda, and mushy veggies are NOT my thing. Would definitely not use squash and zuke again.

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Caramelized Onion and Blue Cheese Orzo

Reviewed: Jun. 29, 2011

This was pretty good, though I did make a couple easy changes that made it better enough for my husband to go from, "It's good," to "This is the BOMB!" Made 1/2 recipe to go with grilled flat iron steak. Didn't have fresh spinach, so I used fresh asparagus and fresh parsley. The asparagus, added to cook w/onions when nearly done caramelizing, stayed crisp so it gave the dish the added crunch some have complained it needed. I also added chopped fresh parsley and @ a cup of pasta water with the al dente orzo to the onions/asparagus to cook a few mins together over low heat before adding the cheeses. Ended up adding more blue cheese (to taste), pepper, and salt before serving. Next time will likely cook the orzo in broth for more flavor. Don't think I'll mess with the marscopone (sp?) next time either -- cream cheese will be better (more tart) I think. I'll also use even more onions and NOT VIDALIA -- too sweet. Thanks for the recipe -- love it when Hubby can't leave the leftovers alone when I'm trying to clear the table!

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Burgundy Pork Tenderloin

Reviewed: Apr. 21, 2011

Found this recipe yesterday, made it last night, giving it 5 stars today. A very easy and good recipe! Followed some reviewers advice -- browned well-seasoned pork before baking, left out celery & onion (not necessary but I may use next time), used (old) Burgundy & beef broth mix -- and it turned out great. The gravy was yummy -- don't forget to bring to boil then simmer the gravy for a few minutes after you add the dry mix to get it to thicken. Cooking time's about right for my 1.5lb piece of meat. So nice to have a non-teriyaki pork recipe for a change! And it's SOOOO easy, did I mention that already?

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6 users found this review helpful

Blue Cheese Fried Potatoes

Reviewed: Feb. 12, 2011

Nope, it's not pretty, but it IS pretty good! This was my second (and expected last) time trying this recipe; after all, I have another blue cheese potatoes recipe with rosemary that's A+++, but it's a bit more labor & time intensive, and I wasn't in the mood for the extra work. So, dusted off the mandolin, took tip to add onions later in cooking, kept a bit of bacon grease in pan with butter, added S&P early in cooking, and once potatoes were done (@30 mins.), sprinkled bleu cheese over top with bacon, covered over min. heat to let cheese melt slowly, and YUMMMMMM! One other big hint: I used my largest Le Creuset braiser which helped spead out pots & onions to cook better/faster. Plan to tweak this a bit more the NEXT time I make it, but that'll just be for my taste -- not 'cause the recipe needs more tweaking beyond what I did last night. It's a keeper!

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Shrimp Artichoke Dip

Reviewed: Jan. 23, 2011

Looking forward to having this again! Was very good/huge hit at party, though I did tweak it a bit. 1) Sauteed shrimp in butter, Old Bay, minced garlic till JUST done, chopped coarsely. 2) Used cheeses in fridge -- 1C triple cheddar, 1C pizza mix and grated fresh asiago. 3) Coarsely chopped artichokes. 4) Mixture (prior to adding shrimp) looked dry so added @ 1/3+/- sour cream to moisten. 5) Omitted garlic salt -- plenty salty with OB. THIS WAS GOOD!!!!!

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7 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jan. 19, 2011

Don't like wasting time or money, and unfortunately, this did both. Without tweaking too much, I took some reviewers recs and wrapped bacon around chicken, added onion & garlic to filling, used 2/3 bleu/1/3 feta combo, baked @375 for longer time. Also cut back on spinach since we're not huge fans -- a little goes a long way. No deal: TOO much spinach, dry filling but moist chicken, VERY little other flavor, much more cooking time. I enjoy cooking, don't mind taking time or spending a little extra to make something good, but this did not work for me. Have another chicken, spinach and cheese dish I'll just stick with from now on.

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6 users found this review helpful

Grilled Marinated Shrimp

Reviewed: Aug. 15, 2010

To be fair, I have to admit I only marinated for 1 hour. But I don't think another hour would have made that much difference as the taste was just not there. A bit of spicy was really the only standout. I'm a shrimp lover and have rarely found one that I didn't like -- but here's one to add to the list. Sorry!

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4 users found this review helpful

Baked Potato Casserole

Reviewed: May 8, 2010

Glad I tried it but won't make it again. Not a huge fan of regular hashbrown casserole but this wasn't even that good -- less flavor, funky texture -- and certainly no easier to make. Actually threw out half of it.

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2 users found this review helpful

Tasty Green Bean Casserole

Reviewed: Dec. 26, 2009

I'm a pretty tough reviewer and have lately found flops here, but this recipe turns that around!! I'll never make another green bean casserole than this one again -- and liked it so well, I'll probably make it for several parties. WOW! Neither I nor my family could believe that GB casserole could be so easy and deliecious. Used 2 drained cans of french cut beans, went with vermouth, didn't add any salt, and didn't measure fried onions. Also used about 2:1 chopped onions to red peppers. Next time I may throw fresh shrooms into the saute, too, but just 'cause I love them, not need them. AWSOME RECIPE!!! Thanks for it!

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9 users found this review helpful

Chicken with Asparagus and Roasted Red Peppers

Reviewed: Jun. 3, 2009

Not bad, not good. Took several reviewers recs and added more garlic, chix broth, seasoning, etc., and it still had no flavor. BORING. If it hadn't been for the vinegar, there would have been almost no flavor. Could probably be tweaked to be good, and maybe some day I'll try, but then it won't be this recipe anymore.

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Garlic Parmesan Orzo

Reviewed: Apr. 19, 2009

As written, which is how I made it the first time, this orzo is pretty boring, so I gave it a 3. HOWEVER, made it again last night with a couple twists, and it was a huge hit: once you've softened the garlic in butter, add in the orzo & toast it a bit, then cook it in chicken stock. Once it's done, add in plenty of fresh parm, and the key, a drizzle of white truffle oil. Creamy, yummy, almost risotto-like.

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Brandied Shrimp with Pasta

Reviewed: Feb. 21, 2009

This was not bad, but not great. Made only minor changes to the recipe based upon product availability (no fresh-used canned tomatoes, 1/2 shrimp/1/2 scallops, 1/4 less butter), so I think I got a pretty true taste of this, and it's just too bland. First thing Hubby said was it needed Essence, though S&P helped enough. MAYBE I'll try again but will add some kick -- maybe spice, chopped yellow onion or red pepper, dash of lemon juice.

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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Jun. 14, 2008

I'm not a big fan of pork chops, but this recipe is a big reason I keep buying them. I've made it several times and have occasionally had to adjust to one thing or another lacking in my pantry. When my chops have been too thin to "pocket", I've piled the stuffing on top of the cooked chop and stuck them in the oven to melt. I've also gotten by with dried parsley and bacon chips when in a hurry. But these are best when I follow the recipe exactly, and make sure to get stuffing spread well in the pocket. Give this recipe a shot! You won't be sorry.

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Southwest Summer Pork Chops

Reviewed: Jun. 8, 2008

Boring, not bad, just nothing.

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Cola Pot Roast II

Reviewed: Jun. 3, 2008

I,too, am very stingy with my 5 star ratings but give one to this. We just got done with dinner and there are no leftovers! Didn't tweak the recipe much -- just used diet cola and beer mix -- and used a 2 lb. chuck roast that I browned before roasting, and it was great. AND EASY! Will say that that cut and that size didn't need to cook more than 4 hours total for tender and there was PLENTY of gravy. Won't bother looking for another pot roast recipe. This is it from now on. THANKS!!!

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Spinach Stuffed Chicken Breasts

Reviewed: May 18, 2008

The taste was pretty good (3.5 stars) but the prep -- preparing and stuffing the chicken breasts -- was not worth the hassle (3 stars). It reminded me a lot of another chicken florentine recipe I have, but no stuffing necessary. I may take some components of this recipe and add to the other one to make it really outstanding, but I probably won't make this one again just. And once again I swear NEVER to try another stuffed chicken breast recipe because I just can't get them right.

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