deedee Recipe Reviews (Pg. 1) - Allrecipes.com (10005738)

Roasted Vegetables

Reviewed: Nov. 14, 2009

Delicious! Only change I made was to use carrots instead of red bell peppers (don't like bell peppers and love carrots). Otherwise followed the recipe to a T and it was very tasty! I actually put the whole thing together in the early afternoon and stuck it in the fridge until I started dinner preparations about 4 hours later. I was a little afraid that the dressing would be too strong after the vegetables marinated in it for four hours, but the flavor was perfect for our taste. Served with fresh lamb chops from the local butcher and it was a great meal. Thank you Saundra for a recipe that we really enjoyed!

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1 user found this review helpful

Split Pea Soup

Reviewed: Oct. 12, 2009

This was exactly what I had been craving with the cold weather suddenly upon us!! It turned out just perfect. Made minor changes - I just could not imagine potato in my split pea soup so I omitted that. I used some vegetable broth and chicken broth in place of some of the water (just using up leftovers). I also did not soak the peas beforehand. The texture and consistency were just to my taste, not too thick but not at all thin. A big winner in this household! Thank you for the recipe bluebayou.

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2 users found this review helpful

Penne with Shrimp

Reviewed: Jun. 5, 2009

This recipe made a wonderful summertime meal. I added fresh basil and zucchini and increased the garlic - ideas I got from other reviewers - otherwise followed the recipe exactly, The flavors were subtle but delicious - just right! It was also very quick and easy to prepare. I really enjoyed this meal and my husband and daughter both rated it a 5+. I will definitely make this again.

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2 users found this review helpful

Enchiladas

Reviewed: Apr. 30, 2009

Very good basic recipe. I add minced garlic and use taco seasoning when browning the meat. I also put some of the enchilada sauce in a frying pan, bring to a low boil and dip the tortillas in that (using tongs) rather than frying in oil.

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2 users found this review helpful

Spinach Chicken Parmesan

Reviewed: Sep. 15, 2008

Very tasty! After reading the reviews I added 2 minced garlic cloves to the green onions sauteed in butter. I also mixed panko crumbs with the freshly grated parmesan. Used fresh spinach instead of frozen. Pounded the chicken breasts a little to make them just a tiny bit thinner. Splashed white wine into the sauce to thin it a bit. It was absolutely delicious! Great recipe-easy to prepare and was enjoyed by all.

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1 user found this review helpful

Taco Bake I

Reviewed: Apr. 18, 2008

Made this today for a pot luck - it was OK but not a giant hit. After tasting it I decided that if I make this again I will saute some garlic and onion with the meat. I used more taco seasoning than called for but the meat still needed some more flavor. The only other change I made this time was to throw some sliced black olives on top.

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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Mar. 25, 2008

Yum Yum Yum! This was fabulous. Only changes I made were: 1. added a couple minced cloves of garlic to the butter that I browned the breasts in and 2. sprinkled the paprika directly onto the chicken instead of adding it to the flour. The flavors were delightful. Served with asparagus and it was a rich and tasty meal. My husband was talking about how good it was the rest of the evening. Would definitely serve to company.

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2 users found this review helpful

Stuffed Turkey Legs

Reviewed: Dec. 24, 2007

The previous reviewer states that they followed the recipe "exactly" and the meat was dry and chewy. If you follow the recipe exactly, if the meat is getting dry while cooking you do what the recipe says and add some water and turn the burner down. Previous reviewers suggesting slow cookers or simmering in a liquid also have good ideas if you are worried about dry tough meat.

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16 users found this review helpful

Authentic Mexican Breakfast Tacos

Reviewed: Nov. 20, 2007

These are delicious! Actually, this is my husband's favorite recipe to make so I just get to enjoy eating them! To save on number of skillets used, he browns up the chorizo then just adds the eggs and scrambles them up with the chorizo. Corn or flour tortillas both fine but a little tastier with corn. We use Cholula Sauce. Thanks for sharing this recipe, this makes a great breakfast!

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53 users found this review helpful

Flank Steak Roll-Up

Reviewed: Nov. 13, 2007

This was easy to make and very very good. My husband wants me to make it again sometime soon so it is definitely a winner. Didn't "wow" me but it made a good hearty meal. The meat was tender and tasty. Instead of the gravy mix I made my own gravy at the end. Left out the wine but will use it next time I make this. Used real mushrooms chopped up in the stuffing mix and added some whole mushrooms and three sliced garlic cloves to the broth it cooked in.

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5 users found this review helpful

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Nov. 3, 2007

This was absolutely delicious!! Only changes I made was to use more sauce than called for and didn't have coriander seeds so used Mexican oregano instead. Also sprinkled garlic salt on chicken in addition to other seasonings before cooking. Made in the morning and kept in the fridge until popping it into the oven at dinnertime. Rave reviews from husband and brother and I loved it too. Easy to put together too. Thank you so much for sharing this recipe, I will definitely serve this again and again.

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3 users found this review helpful

Broccoli Cheddar Casserole

Reviewed: Nov. 2, 2007

This was very very good - husband and I both enjoyed it very much. I made absolutely no changes to the recipe and it turned out perfectly. The texture and taste were great. One caveat - this is not a "quick and easy" dish. Chopping board for broccoli and onions, shredder for cheese, skillet to cook broccoli and onions, bowl to mix egg, cream and cheese, baking dish as well as a pan to set the baking dish in - plus knives, spoons, beathers, etc. created quite a lot of cleanup. Lots of work for a side dish, but if you don't mind that - the end result is worth it!

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2 users found this review helpful

Penne Pasta with Spinach and Bacon

Reviewed: Nov. 2, 2007

We LOVED this. I read the reviews first and followed advice to wilt spinach in pan with garlic and bacon grease. Used canned italian seasoned sliced roma tomatoes (basil and oregano seasoning was very tasty). Used sprouted whole grain penne pasta which is kind of heavy but worked great with this recipe. Feta cheese topping would have been perfect but I didn't have any. Will try that next time.

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2 users found this review helpful

Rump Roast Au Jus

Reviewed: Oct. 24, 2007

OK, I will try not to let this get too long but I have a lot to say. Some people are rating this recipe based upon what they cooked which did not match up well with the actual recipe. One person complains of mushy vegetables and vegetables are not even in the recipe. And those who complain it is too spicy - duh - look at the ingredients! I looked at this recipe and instantly knew I would not make it based upon the peppery/spicy ingredients. I certainly would not have made it and then given it a low rating for being too peppery. This recipe did, however, give me a good idea about how to go about cooking what I had in mind. The only similarity between what I cooked and this recipe was I used a rump roast and I used a slow cooker. I used my own seasonings (garlic inserted into meat and a rub of garlic pepper, celery salt and tarragon) used 1 cup beef broth and 1/2 cup red wine and just popped it in the slow cooker for 7 hours with chunks of onion. It turned out very very tender, moist and tasty. Anyone complaining about tough, dry meat either has a problem with their slow cooker not being on a low enough temperature or a problem with the cut of meat they are using. I had no problems with fatty juice at all - did strain it through cheesecloth before serving. Thanks for the recipe - it gave me an idea of what to do even though I didn't follow it this time. I will possibly use the recipe as written if making meat for chili, enchiladas, burritos or tacos!

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663 users found this review helpful

Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Oct. 23, 2007

Very good - my husband gives it a 5 but I would say 4 so if I could I'd rate it 4.5. I would not say it was "bland" but next time I will season up the chicken and let it marinate a bit before cooking. The sauce was very tasty but the chicken not so much. Use good tomatoes with lots of flavor (home grown like I did or Cento brand canned tomatoes are very flavorful as well). I used a Sauvignon Blanc that worked well, very subtle. I did not measure the fresh rosemary but seemed to have used the right amount, it was not overwhelming. The only thing I changed was to use butter for sauteeing the mushrooms with 2 extra cloves of minced garlic. I followed the recipe exactly from that point except for whisking a couple of tiny shakes of Wondra into the sauce at the end to thicken it just a bit (after removing the chicken). I used bone in thighs and removed the skin before cooking. The sauce was delicious and the chicken was very tender.

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1 user found this review helpful

Pork Chops with Pears

Reviewed: Sep. 16, 2007

This was very good, the chops were moist. The flavor was a tiny bit too subtle for me but my husband really liked it. I will definitely try this one again and increase the mustard and decrease the pear juice just a little. I did season the chops with garlic salt and pepper before browning. I only had a can of cinnamon pear halves (husband picked up by accident a few months ago) which we would never have eaten but worked perfectly with this recipe.

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3 users found this review helpful

Baked Scallops

Reviewed: Sep. 10, 2007

I just thought these were OK but my husband loved them so I'll rate this recipe a 4. Mine came out with soggy breadcrumbs on top. Only change I made was to use less butter than called for and they were still very buttery. They tasted OK. Not sure what to do differently to avoid sogginess so probably won't make this one again.

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BBQ Pork for Sandwiches

Reviewed: Sep. 5, 2007

This is an excellent and easy recipe! Step one is the key to many other recipes as well. Only change I made was to use pork butt - after 4 hrs it was perfect to shred and I had about twice as much meat as I needed. Took about half of the meat and put it in a cast iron skillet with the BBQ sauce for super delicious sandwiches. Saved the other half and two days later put it in the oven with green chili sauce for 1/2 hr and used it as the main ingredient to make scrumptious enchiladas! You can't go wrong with this one!

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7 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Jul. 13, 2007

The best! I loved every delicious bite and my husband just raved about the flavors. Easy to prepare & so so good. We were popping them in our mouths right off the grill!! :) Will serve to company for sure. I used ketchup insead of tomato sauce but otherwise followed the recipe exactly. The cayenne was exactly the correct amount for semi-wimps like us. Cut it down a bit if you are a real wimp but don't leave it out as it really is important to the flavor blend.

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3 users found this review helpful

Alfredo Mostaccioli

Reviewed: Jul. 12, 2007

Delicious! Do let it stand 3-5 minutes before serving and it thickens up to the perfect consistency. Wonderful flavor as is, and, as previous reviewers have mentioned, many variations are possible starting with this basic recipe. This was a big hit with the whole family- served with grilled halibut and a garden salad and everyone commented on the pasta!

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3 users found this review helpful