marysary Recipe Reviews (Pg. 1) - (10061582)

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Chicken Pasta Salad

Reviewed: Apr. 6, 2012
This pasta salad is really good. I add more red peppers, and roast them first (then remove the skins and slice). I poach the chicken wrapped in plastic wrap so it's very tender, and I cut down on the amount of pasta (and substitute rotini) because we prefer a higher amount of chicken/peppers/carrots in proportion to the pasta. I also add chopped sun-dried tomatoes and shredded Parmesan cheese. Sometimes I add halved grape tomatoes. I don't really measure anything except when I make the dressing, to which I add honey instead of using honey mustard. This tastes great when it's just made and also great the next day. I highly recommend it! Thank you for the recipe!
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1 user found this review helpful

Salsa Verde Chicken Wraps

Reviewed: Apr. 19, 2011
I made the following changes: Sauteed the chicken in a skillet with a small amount of olive oil, then added 1/2 cup of the salsa verde, and two red peppers that I'd roasted and cut into strips. Instead of making wraps, I made a bed of lettuce and spooned the chicken/roasted red pepper filling on that, then surrounded it with some white corn tortilla chips. I squeezed the juice of a lime on the avocado, and used non-fat sour cream for the "dressing". I also sprinkled some sharp cheddar cheese (grated) on each salad. It was a delicious and light meal. Thank you for the inspiration!
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7 users found this review helpful

Tasty Tuna Burgers

Reviewed: Apr. 24, 2010
These are quite delicious! I increased the bread crumbs (panko, not italian seasoned) to 3/4 cup; omitted celery (didn't have it but will use it next time); used albacore white tuna packed in water; and substituted minced shallot for the onion. I minced the red pepper pretty finely. After I mixed everything I refrigerated the mixture for an hour or two, and then formed it into patties and cooked them in a non-stick frying pan until they were browned on both sides and heated through. I served them on toasted buns with a little more mayonnaise. Really great way to serve tuna! Thank you for sharing the recipe.
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0 users found this review helpful

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

Reviewed: Feb. 18, 2010
This review is for the dressing only. I make the dressing frequently, but with some changes. I use much less onion (approximately 1 tablespoon of chopped onion, and I use the pre-chopped onions you can find frozen in a bag). Instead of dry mustard powder, I use 1 teaspoon of dijon mustard. I omit the salt. Sometimes I add the poppy seeds, and sometimes I omit them. I make the dressing in my food processor and it turns out creamy and delicious. Everyone loves it. My favorite salad to use it on is butter and red leaf lettuce with chopped Granny Smith apples, grated Swiss cheese, and toasted sliced almonds. Thanks for sharing the recipe!
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2 users found this review helpful

Peanut Butter Chip Cookies III

Reviewed: Dec. 22, 2009
There are way too many chocolate chips for this cookie dough, and they are very difficult to incorporate because the cookie dough is very thick and greasy, so the chips just "slide" out of it. I'd recommend cutting the chocolate chip amount in half. Otherwise, the cookies taste pretty good but I prefer the texture and taste of other peanut butter cookies I've tried over this recipe.
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3 users found this review helpful

Winter Chicken Bake

Reviewed: Dec. 9, 2009
I've prepared this recipe a number of times, and I've made some changes that we think improved it. First, I omit the sweet potato (we don't like them). I add one chopped apple for each person (instead of one apple/two persons). I use baby carrots and cook them on the stove until they're about halfway cooked through, then drain them and toss them with the chopped apples. I omit the onion because it upsets our stomachs, but I season the apples and carrots with onion powder and pepper. A few times, I've added small red potatoes that I've quartered (depending on size) and tossed with the seasoned apples and carrots, but the last time I made this I baked potatoes (not sweet potatoes) to serve alongside. One thing I do now that I think is crucial to making this dish moist is to add some apple juice approximately halfway through baking. I pour it into the apple/carrot/potato (if using) mix in the bottom of the pan and stir it around. I check it again about 10 minutes later and add more juice, if needed. This keeps everything from drying out. I also use dried cranberries instead of fresh, and the apple juice helps a lot with 'plumping' them. All in all, both my husband and I really enjoy this dish in the winter. It's easy to prepare and compared to many other recipes, fairly healthy.
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23 users found this review helpful

Double Fudge Kahlua Brownies

Reviewed: Oct. 26, 2009
Other than leaving out the nuts (I don't like nuts in brownies), I followed the recipe exactly as written. This brownie is more cake-like than I usually prefer but it is moist - just not fudge-like. The Kahlua taste came through fairly well.
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4 users found this review helpful

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