prgr2007 Recipe Reviews (Pg. 4) - Allrecipes.com (10033811)

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Baked Salmon II

Reviewed: Jan. 18, 2010
Pretty good marinade. I used less olive oil but otherwise followed the recipe exactly. It was quick and easy, and added a nice little flavor to the fish. I'll keep it in rotation. Thanks.
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Roasted Garlic Zucchini and Tomatoes

Reviewed: Jan. 16, 2010
This recipe is simple and delicious, not to mention very aesthetically pleasing! My veggies looked just like pretty restaurant veggies. I followed the original recipe almost exactly - I just skipped the tomatoes and used zucchini, squash, asparagus, and green beans. I didn't have basil so I just used Italian seasoning. We didn't have any parm, and I'm looking forward to using it the next time we make this, I think it will be so tasty! I also adjusted the cook time to suit the fish we were having - I cooked the veggies on 425 for about 20 minutes and they were perfect. Everything was so good! This will be the only way I cook zucchini (or veggies in general) from now on. It is wonderful to get so much flavor in a bite of zucchini or squash. I would think that even the veggie hater would enjoy this recipe. Thanks for sharing!
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Authentic Kicked-Up Syrian Hummus

Reviewed: Jan. 5, 2010
This was really good! I followed the original recipe (with the exception of using minced garlic from a jar instead of fresh) and thought it needed a little more flavor. So, I added extra cumin, some curry, another tablespoon of garlic, and 3/4 of a roasted red pepper. I also left most of the juice in the beans to avoid it being too thick. The consistency was perfect and the taste was great. It was very similar to the red pepper hummus at one of my favorite local places. I've tried to replicate it several times with no luck, so I am very pleased with this recipe! My main advice is to not lessen the amount of tahini. It's a strong flavor, but tahini makes hummus! Thanks for sharing. This is a keeper.
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Smokin' Scovilles Turkey Chili

Reviewed: Dec. 4, 2009
This chili isn't just for the boys! This girl thinks it is delicious. I made very minor "changes". I used red and green pepper instead of just green. I also used a few jalapenos instead of habanero (store didn't have them) and the result was plenty spicy. Oh, and I used fire roasted diced tomatoes instead of tomatoes with chiles. So no real significant changes. It was spicy, but not the kind of hot that is hard to eat. The first time I made it, the chili got really dry. So the second time I took a small glass of water and put the seasoning in it, then dumped in the seasoned water. I didn't drain the tomatoes, and I added a little more beer. I thought the consistency was perfect! Not too dry and definitely not too soupy. I'm surprised that people got soupy chili with the original recipe. Anyway, we will be making this a lot, and I can't wait to share it with my friends! Anything I make twice in one week deserves 5 stars!
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After-Thanksgiving Turkey Soup

Reviewed: Nov. 28, 2009
Good base recipe, but I had to make a lot of changes. This recipe has a high rating, but if you'll notice lots of the 5 star ratings include many additions - read them! 1) Simmering the turkey in just water isn't enough, it needs seasoning. I tossed in some white wine and lots of chicken broth. I sauteed some garlic and onion and tossed that in; as well as rosemary, sage, thyme, parsley, and oregano. I was afraid to over-season, but I could have seasoned more and it would have been better. 2) The original recipe calls for WAY too much butter and flour. I used a tiny amount of light butter, and maybe a tablespoon of flour, if that. I used fewer than 2 cups of fat free half and half, I think 2 cups is too much. 3) I cooked the rice separately to the consistency I wanted then dumped it in, rather than letting it cook in the soup. 4) I chopped my veggies finely in the food processor and added some garlic. I think that worked better than big chunks. 5) I tossed in some stuffing crumbles - why not? It added some flavor and a little thickness. Overall, this has a lot of potential, but definitely needs some tweaking to be really good. Don't be afraid to generously season. Even with all I added, I could have added more and the flavor would have improved. It does taste better the 2nd day because the flavors have meshed a bit better. I'll try this again, maybe with some chicken and some extra seasoning. Definitely not a lost cause!
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Juicy Thanksgiving Turkey

Reviewed: Nov. 28, 2009
First, this was my very first attempt at making a turkey, and boy am I glad I found this recipe!! My husband and I both agreed it was the most flavorful, juiciest turkey either of us had ever had! We used a little bird, just a 5 pounder since it was the two of us. Stuffed it with the recommended veggies, orange, and some garlic. I doused the cavity with the broth/champagne mixture, and also soaked the veggies in the mixture. I applied the juice pretty liberally, and it was worth it! Not only was this turkey juicy, but the flavor of the juice was fantastic! We used cheap champagne, too, just a bottle we picked up at the grocery store that was under 5 bucks! We will definitely be making this more than once a year. I didn't even touch the turkey gravy - didn't need it. Fabulous. Thank you!!!
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Chicken Meatballs and Spaghetti

Reviewed: Nov. 3, 2009
This was really good! The sauce was very light and enjoyable. I used the ground chicken in the meatballs and they were fantastic! I did bake them on 350 for about 20 minutes, per the suggestion of another reviewer. I prefer this to browning them in a skillet because it's easier. =) The chicken made such nice meatballs. They were very filling and much better than beef meatballs! The only change I have made (after making this several times, it's such a hit!) was adding sauteed onion, green pepper, and garlic, and putting more seasoning in the sauce. A+!
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Blackened Tuna Steaks with Mango Salsa

Reviewed: Nov. 3, 2009
This gets 5 stars for presentation (it was pretty) and 3.5 or 4 for flavor. The blackening seasoning was nice, but very similar to the Creole Seasoning Blend on this site. The Creole Seasoning is just a tad different, but I prefer that mixture. The mango salsa was alright, but it didn't blow me away. My husband seemed to enjoy it, though. I might make it again for him if he makes the request. I followed the recipe as written, except I skipped the cilantro because I don't like cilantro.
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Shepherd's Pie VI

Reviewed: Oct. 27, 2009
I really enjoyed this! I made a few modifications so that's why it got 4 stars. I used half a pound ground turkey and half a pound ground pork instead of beef. I cooked the meat in onions and garlic instead of just onions. I also seasoned the meat with garlic powder, onion powder, salt, and pepper, then added a few splashes of Worcestershire. I double the ketchup. I think this was really necessary to give the meat some flavor. I used the "Garlic Mashed Red Potatoes" recipe for the potato topping. We use that recipe a lot (with red and Idaho potatoes) and it made the topping extra tasty! I also used cut up baby carrots, and some canned corn and green beans (drained) for the veggies. This recipe was a really great starting off point, so thanks for sharing! It really tasted better the second day!
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Pie Crust IV

Reviewed: Oct. 26, 2009
This will be my go to pie crust from now on - perfect. I used it with the Pecan Pie V recipe on this site and it was superb. Thanks!
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Pecan Pie V

Reviewed: Oct. 26, 2009
Wow! This pie is phenomenal! The only change I made to the original recipe was adding a bit of cinnamon. I also used the Pie Crust IV recipe from this site for the crust. Next time I think I'll double the filling. Yum!
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Wisconsin Native's Beer Cheese Soup

Reviewed: Oct. 19, 2009
*I halved this recipe so my review will be based on the amounts for 4 servings.* I used one cup of fat free half & half and one cup of skim milk whisked with cornstarch instead of regular half and half. I also used wheat flour, low fat butter, fat free chicken broth, and reduced fat/calorie cheese. I put two cups of sharp cheddar and one cup of aged white cheddar that I bought from the deli (then shredded). I put in one cup of Fat Tire and next time will reduce this amount. I think the beer gives it a great flavor, but that was a tad too much. We don't have any dry mustard or dijon around so I left those out and don't think it made a difference. I used some extra hot pepper sauce and cayenne, and next time I'll put more. I left the Worcesteshire in and thought it added a nice flavor. I think the soup came out really yummy and I don't feel so guilty about eating it because I reduced calories where I could! I'm surprised that people complained about it not being thick enough. I actually found it a little too thick and added extra broth. Skipped the popcorn because it just didn't sound appealing.
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Creole Seasoning Blend

Reviewed: Sep. 21, 2009
Yum!! I used this seasoning in jambalaya tonight and I believe it made the recipe. We will definitely keep this one on hand. Thank you! Addition: I use this seasoning all the time. It's great for fish! I've also used it on broiled shrimp and in brown rice. It's so fabulous!
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Colleen's Slow Cooker Jambalaya

Reviewed: Sep. 21, 2009
My husband declared this the best jambalaya he's ever had before we even plated it. He was taking bites out of the crock pot. =) I followed the recipe with the exception of using the Creole Seasoning that another reviewer suggested and I'm glad I did! That seasoning is delicious!! I also drained half of the tomato juice out because some people said it was soupy. Mine still came out soupy but we actually kind of liked the consistency. The juice really went well with the rice. While it was a little soupier than restaurant jambalaya the flavor was fantastic! And really, if it's too soupy for your liking just don't scoop out the juice. Thanks! (This was even better the second day! I made brown rice using 50% broth and 50% of the juice from the jambalaya and it was delicious!)
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Citrus-Ginger Tuna Steaks

Reviewed: Aug. 11, 2009
This was easy to make and quite good, thanks! I should note that we only let the tuna marinate for about an hour and the flavor was still fantastic. It really tasted like the flavor soaked into the tuna. So it's quick as well as easy.
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The Best Chicken Fried Steak

Reviewed: Jul. 19, 2009
This recipe has a lot of potential, but it really needs more seasoning. We used more than the original recipe called for and still though it could have used more. Nice start, though. Thanks! Addition: We made this another night and the key is double breading and loads of seasoning in both the batter and flour mixture. Tasted a lot like my favorite chipotle fried chicken!
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Super-Delicious Zuppa Toscana

Reviewed: Jul. 15, 2009
I thought this tasted exactly like the OG version, which I like, so I really liked this. I did use kale instead of spinach, milk with cornstarch instead of cream, and hot instead of mild sausage. I kept a sprinkle of red pepper flakes and didn't find the result too hot. In fact, next time I'll add more red pepper. I also tossed in some fennel per another review. My only complaint is that I found this too thick. I'm not sure what other people did to make it too thin, but next time I'll add a little extra broth or something to thin it out. Regardless, I give it 5 stars for tasting like what I expected. The things I'd like to fix will be easy enough to fix next time. Thanks!
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Cha Cha's White Chicken Chili

Reviewed: Jul. 11, 2009
I have to give this 4 stars because I followed some of the reviews over the original recipe. I pureed 1 can of navy beans and 1 can of great northern beans to make a thicker base, and tossed in the other (drained but whole) can of great northern beans. I used 1 can of fat free broth and a can of low-fat cream of chicken soup. I used the whole 4 oz. of chiles but probably only about 4 jalapenos and some juice. I also cut back on the cayenne. Next time I'll use a little more, because it could have used a little more kick. I used a can of corn and tossed in a potato. I know that makes it less chili-ish, but I liked the veggies. I followed a reviewer's suggestion to use the crock pot and shredded (not too finely) the chicken about 4 hours in. We'll definitely make this one again with a little more seasoning. Thanks!
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Sizzling Chicken Skewers

Reviewed: May 23, 2009
This reminded me of Kona's chicken satays - which I love. I think next time we might use a tad less peanut butter, as that was a bit overpowering. Otherwise, great recipe and we'll make it again. I think this would make a great appetizer for parties. Thanks for sharing.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: May 18, 2009
I have to give this 4 stars because I deviated a bit from the original recipe. I used beef broth instead of water. I also used a 2.5 lb roast but kept the originally called for amounts of seasoning and water/broth. I put it in the crock pot for 3 hours on high and about 6 more hours on low. About an hour before I took it off I shredded the meat so it could soak up the flavor - this is a pretty essential step. The result was excellent. I don't know if I'd love it so much with water, but the broth was nice. Definitely use low sodium broth! I skipped the salt entirely the second time I made it, and that was a good decision. It's just too salty otherwise. Served on toasted hoagie bread with red and green peppers, sweet red onions, and provolone cheese. This is definitely a recipe we will make again. Thanks.
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Displaying results 61-80 (of 116) reviews
 
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