cmzing Recipe Reviews (Pg. 1) - (10033662)

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Chicken With Mushrooms

Reviewed: Feb. 20, 2008
Ok so I read a good chunk of the reviews before I made it and I think the changes made it just perfect! HERE ARE MY REVISIONS: 1. Start out by pounding the chicken to about 1/3 in thickness OR slice it in strips 3. Used Italian bread crumbs and added about 1/4 cup of parmesan, 1 tsp. salt, 1 tsp. pepper, and a few sprinkles of Italian seasoning. 3. Saute the mushrooms with 1 Tbsp. olive oil, 1/2 cup choppped onion, 1/2 Tbsp. of garlic (or one minced clove), and a few splashes of worcestershire sauce. 5. Like everyone else said, make sure to add a can of cream of mushroom to it. Summary: Otherwise follow the recipe as stated. I know this seems like its a bunch of added steps, but once you get going it doesn't seem like such a burden. This was really easy and fairly quick. Also I served it over ORZO pasta. NOTE: If you want to stick with a garlic theme, I highly recommend making it with "garlic cauliflower" found on this website.
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38 users found this review helpful

Sicilian Lemon Chicken with Raisin-Tomato Sauce

Reviewed: Aug. 1, 2007
I've made this twice now and I LOVE IT. I pretty much followed the recipe except I did without the pepper and olives. As the other reviewers said, the sauce is a little dry to DON'T drain it. Maybe next time I'll try putting some white wine or something to give it a little extra sauce or chicken brother. Otherwise very good (try tossing the pasta with lemon juice)
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13 users found this review helpful

Double Tomato Bruschetta

Reviewed: Apr. 14, 2007
I did without the sun dried tomato and it still turned out amazing! My only recommendation is to toast the bread separate and place around bruschetta mixture. Many italian restaurants serve it this way, also if you want to put cheese on it then melt on some of the sliced bread. My personal favorite, fresh mozzarella.
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1 user found this review helpful

Super Easy Chicken Noodle Soup

Reviewed: Apr. 6, 2007
That is clearly not an appetizing picture for such a tasty, easy recipe. We had leftover chicken from boston market so I wanted to do something with it other than sandwiches, etc. This was perfect, I would almost recommend thickening it with corn starch. Add fresh celery and carrot, gives it a nice color. (sidenote: add those before the noodles so they can soften because the egg noodles cook quick)
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22 users found this review helpful

Coconut Sour Cream Cake

Reviewed: Apr. 4, 2007
I was really excited to make this an anticipated a tasty cake. Unfortunately, I found it to be too sweet and maybe too coconutty even.
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0 users found this review helpful
Photo by cmzing

Best Carrot Cake Ever

Reviewed: Mar. 24, 2007
I never knew I liked carrot cake until I made this. It's REALLY good and if you were hesistant about making it, I recommend you'd just do it. So here are some things that may help you out. Firstoff, cut the recipe in half and you have exactly one cake (I put batter in 2x 10 inch pans) I used almost 2 lbs of ungrated carrots to come up with approx. 3 cups of grated and drained about 80% of the liquid as per suggestion of another reviewer. I wasn't sure how this affected consistency because this is my first carrot cake, but it was just the right moistness. If you haven't yet, try some golden raisins. These taste so much better than regular and it'll really help to have them in the cake. I used the cream cheese frosting II on this site and that frosting complements this cake perfectly. The only bad thing about this cake is that it does take lots of effort/time to grate, but the end justifies the means so I'm sticking with 5 stars.
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6 users found this review helpful

Grilled Salmon I

Reviewed: Mar. 11, 2007
Very tasty for a surprisingly easy recipe. I didn't have lemon pepper so I just used lemon juice and black pepper. (although I hear you're not suppose to put lemon on the fish beforehand because it separates it?) Anyways I marinated it overnight and the results are fantastic. No sides necessary, very tasty ala carte.
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0 users found this review helpful

Eclair Cake

Reviewed: Mar. 10, 2007
Extremely Easy, Super tasty. I think to avoid the graham cracker look on top, I might cruble it over the mixture next time. Otherwise everyone said this recipe was perfectly delicious, neither too sweet or bland. (I didn't even add any chocolate)
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Tiramisu Layer Cake

Reviewed: Mar. 3, 2007
This is seriously superb! I would call myself a beginner (this is my first cake recipe) and it was surprisingly easy. Hey if I can make it and have it taste this good then anyone can. SOME CHANGES I MADE WERE: 1. Instead of 1 1/4 cup of water for the cake batter, I put 1/4 coffeee and 1 cup of water. 2. I would also recommend to double the coffee and liqueur mixture (1/2 cup of coffee and 2 tbsp of liqueur) I think this gives it more of a "tiramisu" consistency by soaking it up a bit more. 3. Kahlua worked wonderfully 4. Make sure to cool it longer so the filling and frosting really take form. (maybe even stick it in the freezer for 15 min or so) Otherwise this is fantastic!
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5 users found this review helpful

Blake's Best Steak

Reviewed: Mar. 2, 2007
Extremely novice-friendly recipe and the taste is excellent. I'd recommend it with chived mashed potatoes and grilled asparagus.
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4 users found this review helpful

Sour Cream and Chive Mashed Potatoes

Reviewed: Jan. 3, 2007
I thought this was really tasty considering this is my first time making any sort of mashed potatoes. Although a lot of my guest didn't like chives, I'd recommend offering those seperate because some don't want it in there. Otherwise very good with yukon gold!!!
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1 user found this review helpful

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