Semigourmet Recipe Reviews (Pg. 1) - Allrecipes.com (10048479)

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Mexican Enchilada Casserole

Reviewed: May 5, 2015
Being the submitter of this recipe. I noticed changes that were made after it was published (not my me) 1) the tomato sauce has been cut way back. I use about 29 ounces, because I make extra for serving after it is plated, as it gets kind of dry the tortillas suck up the sauce. 2) It is Very important to use Gebhardt chili powder because it is very mild tasting and not as spicy and strong as the generic chili powders you buy at the grocery stores. If you are using a different chili powder you will need to cut it WAY down. 1/8 cup to 1/4 cup to taste. once the sauce is warmed you can taste it. 3) the water is to be whisked into the chili powder just enough water to make it the same consistency as the sauce so that it mixes in better and doesn't clump. One last tip I would give is to put the extra sauce in a condiment container such as the squeeze ketchup or mustard bottles. that way you can squirt it over your plated casserole.
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28 users found this review helpful

Oven Roasted Parmesan Potatoes

Reviewed: Oct. 12, 2013
I love this recipe. it works Perfect for us! I made just a few changes to our taste. 1) as per other reviewers I sauteed the onion. 2) I layered the potatoes and sprinkled each layer with salt, pepper, and onion. then poured the cheese sauce over it. I cut the butter back by 1 tablespoon and the liquid back by about milk cup and added more cheese as per our taste. I made this sauce as written the first time and it was good, but the changes I made were for again Our taste. I love love love this recipe. I have made it twice now and it is my new Au Gratin Dish. will be no more boxes here. this is too easy, quick and cheap considering we always have all of these ingredients in the house. thank you so much for sharing your Perfect and adaptable dish with us.
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12 users found this review helpful

Caesar Salad Supreme

Reviewed: May 6, 2013
OMG! Thank you Thank you Thank you! Best Caesar Dressing I have had in Years! We used to get a Great Caesar Salad with the best dressing in Houston several years ago. the restaurant has since closed up but have been looking since then to find a good Caesar dressing. This one is Fabulous! Very simple and most of the ingredients I had on hand. I did use anchovy paste in place of fillets. other than that I followed the recipe exactly. Wonderful! I put it all in my mini prep and let it puree, still had little chunks of garlic which was a nice surprise in the salad. But This is now the only Caesar dressing I will eat! No more chemicle dressing for me!! Thank you again. I also made the croutons. I didn't use any special bread just what I had on hand, as another reviewer stated he had sprayed them with cooking spray and baked them. I have an olive oil sprayer, so I layed them out on a baking sheet in a single layer; sprayed them with the olive oil and sprinkled them pretty agressively with garlic powder baked them on 350 for 8 minutes, stirred them and then back into the oven for another 7 minutes until the were golden. My husband won't eat croutons says they are too hard. these he ate and liked. They are easy enough to make and I can store the extras for the next days lunch salads. I would urge anyone looking for a good (GREAT) Caesar dressing to try this one. You will not be dissapointed!
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10 users found this review helpful

Holiday Shortbread Cookies

Reviewed: Dec. 23, 2009
This is the first time I have ever tried to make Shortbread cookies. I love Walkers, but won't be buying them anymore. These are too easy and Much more Fresh than Prepackaged! Thank you so much for sharing this recipe with us! I have made now 4 batches! and everyone has loved them and so do I! Will Be serving these as snacks for New Years also! Thanks again. Very easy and Very tasty. I did use a pastry cutter for the first batch and then my food processor for the next three. Came out just fine and was much faster and easier on my arms. LOL!
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7 users found this review helpful

Low Carb Zucchini Pasta

Reviewed: May 25, 2015
I am AMAZED! as one reviewer stated, I too had just bought the Vegetti and couldn't wait to try this, bought the zucchini a day or two before family showed up for the weekend. (2 of which along with my hubby are diabetics) I did learn one tip. Don't cut off all of the stem top if using the vegetti. or you will just rip chunks out of the top of the zucchini. I Zoodled 2 zucchini just so that everyone could try them. I also didn't use any water or broth, only used a little unsalted butter, 1 clove minced garlic, salt and pepper, sautéed until still firm tender, topped withe (Turkey) Wedding gift spaghetti sauce and a little fresh grated parmesan cheese. OMG! these will be making it to my table a lot now! and will also be making it to my in laws tables too. they were bickering over who got the last of them! LOL! I like some of the other suggestions using pesto, fresh tomatoes, Alfredo even chicken etc.. thank you so much for sharing this amazing idea!!
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6 users found this review helpful
Photo by Semigourmet

Sunshine Chicken

Reviewed: Sep. 3, 2013
This is Really easy, all of the ingredients I had on hand. The changes I made were using half honey half agave nectar in place of corn syrup as we don't have corn syrup, and like other reviewers. I added about 1 teaspoon garlic powder, and about 1 teaspoon sriracha chile sauce, and some fresh ground black pepper. It wasn't hot or spicy but was very good. but next time I will add just a bit more of the chile sauce. and save some of the sauce for dipping (for the hubs) it has great flavor and is again very easy to make. Will be making this again. Thank you
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6 users found this review helpful

Easy Pilaf

Reviewed: Jun. 8, 2009
This was pretty good. Nice and mild flavored great with a Strong dish.
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6 users found this review helpful

Chef John's Classic Beef Stroganoff

Reviewed: Feb. 26, 2014
This is wonderful! I only made a few minor changes. 1 I used baby bellas, and only 5 to 6 ounces (because most of the family are not big mushroom fans), I accidentally used 2 tablespoons of butter in stead of 1, and added an extra tablespoon of flour because we like the sauces a bit thicker. and I used sour cream cause I didn't have the creme fraiche. I forgot to add the flour to the pan, so I whisked it into the second cup of broth. it worked perfect. This was sooo tasty that I could have eaten the whole thing right then and there. we made quick work of that meal. there is barely one leftover meal. LOL! this was GREAT! definitely a keeper!!
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5 users found this review helpful
Photo by Semigourmet

Cranberry Waldorf

Reviewed: Oct. 17, 2013
This was perfect just exactly what I was looking for! Quick for a fruit type salad, easy and Very good!! Thank you Thea for sharing your wonderful festive salad with us. it was a Huge hit! there was very little left. we were going to a party with 10 guests, so I doubled the recipe, I didn't have enough yogurt (I bought cheap yogurt worked great) hubs is diabetic so I cut the sugar back to 2 teaspoons that coupled with the sugary yogurt was enough. I cut the cranberries back just a little as per our tastes. But this salad was such a hit everyone was saving it for last to eat as if saving the best for last! Wonderful recipe and will be having this one again! and again!
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Sep. 19, 2013
Absolutely love this recipe! as per other reviewers I minced about 3/4 cup of yellow onion, and sauteed in a little butter. I salted and peppered every layer also adding the sauteed onions to each layer, then sauce. I did get 3 layers. I used two large russet baker potatoes sliced on my cheap mandolin slicer. I used my Le Creuset stoneware baking dish (1 1/4 quart size) size worked perfectly. I sprayed the baking dish with olive oil spray, other reviewers mentioned that the cooked on cheese sauce and potatoes were very hard to get off of the pan. with this pan the cheese sauce that baked and burned onto the top of the pan, I was actually able to just rinse off with water. came right off! once I added the three layers of potatoes, and all the sauce it was quite full. I sprayed the foil with olive oil as other reviewers suggested, covered and baked for 1 hour, uncovered for the last 30 mins. I will uncover sooner or bake slightly longer next time (for my oven) I thought the sauce was going to be too much and was going to be soupy. after coming out of the oven and letting it set for about 15 minutes. it was Perfect. I absolutely will make this again and again. I used Sharp cheddar, topped with a little extra. Will not buy boxed again. YUM! thank you for sharing your wonderful recipe.
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5 users found this review helpful

Restaurant-Style Coleslaw II

Reviewed: Jun. 17, 2013
This is a really good recipe easy to make, and was a crowd pleaser. I did make some changes for my taste. I added another 1/3 cup mayo, and a dash of celery seed. next time I will cut the lemon, and sugar way back. but that is just for my taste. I don't like to use much sugar as my husband is diabetic. that being said. I didn't have any leftovers. I think that speaks for itself. Re-reviewing this recipe. after letting this set until the next day (I had only about 1 cup left that I had forgotten was in the refrigerator cause it wouldn't fit in the serving bowl.) I tasted it the next day and OMG! that was GREAT!!
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5 users found this review helpful

Lemon Garlic Chicken

Reviewed: Mar. 15, 2015
Very Simple, very tasty! has a very Dinner at grandmas taste. Only change I made was to use Chicken thighs In place of the chicken breasts, because that is what I had on hand. It was simply wonderful! will be using this again. Thank you for sharing!!
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4 users found this review helpful

Michelle's Coconut Chicken Curry

Reviewed: Aug. 1, 2013
Just made this tonight. Let me start by saying DH and I are not big curry fans. But still trying to broaden our horizons. I have to admit it was good! Easy to follow instructions and really pretty darned tasty. I didn't have cauliflower so I subbed red potatoes. Thank you for sharing your recipe with us.
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4 users found this review helpful

Easy Homemade Vanilla Ice Cream

Reviewed: Dec. 28, 2009
VERY easy! I thought OMG this is gonna be too sweet or too much vanilla! I made it and tasted throughout the process, and until it is frozen (not out of the machine, but frozen) it tasted Crazy to me. But once I put it in the freezer and let it freeze. WOW Great ice cream! Thank you for sharing this with us! I will be using this one again! and Didn't Change a thing about it (which is unusal)
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4 users found this review helpful

Emily's Famous Chili

Reviewed: Nov. 17, 2009
Great Recipe!! I was looking for a basic chili recipe and found this one to be a Great Chii or a Great start depending on your taste. I can't do too much heat very well, but you can always adjust. I made a few changed according to my tastes. I added more garlic, less Much less chipoteles about 1 - 1 1/2 teaspoons (which I have on had already pureed frozen in tablespoon portions), happened to have a can of jalapintos on hand (pinto beans cooked and canned with jalapenos) so omitted the jalapenos, omitted the rice vinegar, and flour. I added refried beans in place of the flour and next time will cut back the cumin. But will tell ya if I wanted more heat I would have followed the recipe to the letter. it is GREAT! Thanks for Sharing with all of us.
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4 users found this review helpful

Mary's Barbecue Sauce

Reviewed: Jul. 8, 2013
This sauce is Wonderful on pork ribs, pulled pork sandwiches, and any beef that is smoked.
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3 users found this review helpful

Italian Dressing Mix

Reviewed: Feb. 9, 2011
I Love this! I have a problem with most bottled Italian dressings as they are WAY too tart for me. but not only can I control the vinegar but following the recipe with the vinegar to oil ratio it was perfect for me! I changed just a couple of things. We try to keep the salt down in our diet, so I used garlic powder in place of garlic salt. and only about 3/4 tablespoon kosher salt. everything else I followed exactly. GREAT recipe thank you for sharing!!
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3 users found this review helpful

Panfried Salmon with Pinot Noir Sauce

Reviewed: Oct. 23, 2010
I love this dish. easy elegant and light.
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3 users found this review helpful

Beef Stroganoff III

Reviewed: Nov. 6, 2009
This is a GREAT recipe! I changed it up a bit as I didn't have some ingredients and just wanted to try something different. But this will be a staple in my home from now on. It is WONDERFUL!! I used 1 pound Ground beef as that is what I had defrosted. and I used Stone ground mustard in place of the dry mustard. Used all other ingredient amounts but changes some. I used the green onions, white wine, and flour. I browned the beef in the butter, (will be cutting that back to 1/4 cup), added the green onions, broth, wine, mustard and flour. Let simmer until it thickened a bit. then removed from heat, and added the sour cream. and served it over egg noodles, and topped with some of the green onion tops. Thanks for sharing your recipe with us!!
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3 users found this review helpful

Paprika Chicken with Sour Cream Gravy

Reviewed: Oct. 6, 2009
This is a wonderful recipe. It is easy to follow the instructions a minimun of ingredients and Very tasty. It is even good without the sour cream. I also have added 1/4 to 1/2 cup chicken broth to thin the soup to a gravy consistancy. Very very good. I keep this recipe and is one of my go to's for chicken dinners. As we eat a lot of boneless skinless chicken.
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3 users found this review helpful

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