Ima Cook Recipe Reviews (Pg. 1) - Allrecipes.com (10108337)

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Curried Coconut Chicken

Reviewed: Sep. 19, 2012
I think one of the secrets to this recipe is the curry you choose to use. I chose to follow other's suggestions to "cook" the curry in oil. I used Spiced Islands Curry Powder which is very mild yet flavorful. For folks who are concerned about this dish being too spicy, this is a good choice. I used a whole onion and added one medium sweet potato thinly sliced. Rather than add sugar, I used about 1/4 cup of raisins. To make the dish vegetarian, I used Lightlife Chick'n Style Smart Strips which I stir fried separately and added to the curry skillet about five minutes before serving. I would definitely make this again!
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Spiced Quinoa

Reviewed: Apr. 11, 2012
This was a fantastic side dish with grilled salmon. My family doesn't care for garbanzo beans so I substituted a cup of frozen peas and added them at the same time as the quinoa. The only other thing I might change next time would be to reduce the raisens to 1/4 cup. 1/2 cup made the dish a little too sweet. Otherwise, delish!
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Smoky Grilled Pork Chops

Reviewed: Mar. 23, 2012
These were delicious! Like others, I dipped my chops in the Worcestershire and liquid smoke first then rubbed the dry seasonings. My chops were almost an inch thick, so I let them rest at room temp with the seasonings for about an hours before putting them on the grill. I cooked for about 9 minutes on each side and then let rest covered for 10 minutes and they were perfect!
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Savory Zucchini Muffins

Reviewed: Nov. 7, 2011
These muffins are wonderful - a bit time consuming but worth it. I cut the recipe in half (as there were only two of us eating) and got 9 muffins. Wish I would have made the whole batch because I bet they would freeze well. After cooking the onion and garlic, I threw the zucchini (and a little shredded carrot) into the pan for a couple of minutes to soften and then transferred to a strainer to cool. Did not pulse veggies in a food processor as the bits were already small. Mixed everything else as directed. I was tempted to add more moisture as the batter seemed a bit stiff but I didn't, and they turned out wonderful. These would be great with soup or chili. Will definitely make these again!
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Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 12, 2011
What did I do wrong??? All the reviews were good and it seemed like a simple recipe but my sauce curdled! I did use fat free half n half (and it was fresh) but other than that I followed the recipe. The chicken had good flavor but I didn't even try to serve the sauce. Any ideas on what might have affected the sauce?
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Slow Cooker Texas Pulled Pork

Reviewed: May 31, 2011
This recipe has wonderful flavor. Since I was only cooking for two people, I used a smaller pork roast rather than the shoulder. The taste was good, but the meat was a little dry. You really need all the fat in the shoulder. So if you're cooking for a crowd, don't waste money on a more expensive cut of meat. Go for the shoulder as indicated in the recipe. You won't be disappointed.
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Swiss Steak Stew

Reviewed: Nov. 1, 2010
Very good recipe. I added peas and two sliced carrots in place of the corn. The only thing I might change next time is to add more liquid - perhaps a cup of beef broth. Overall this makes a wonderful hearty stew.
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Spicy Baked Sweet Potato Fries

Reviewed: Oct. 2, 2010
These were quite good even though mine did burn a bit (at 425). I think next time I'll omit the taco seasoning (maybe there's is sugar in it?) and just go with salt and pepper. Definitely will try again as we LOVE sweet potatos!
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Baingan Bharta (Eggplant Curry)

Reviewed: Oct. 1, 2010
Really nice recipe. I was hesitant to try this as we are not vegetarians but my partner and I found this to be a very satisfying dinner. Made the recipe as written with the exception of using one 14.5 oz can of tomatoes in place of the diced tomatoe and substituting chopped parsley for the cilantro. Teamed this up with the Carrot Rice recipe from this site. Excellent low calorie healthy dinner.
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Chickpea Soup I

Reviewed: Feb. 5, 2010
Good, but I think it could be better with a few changes in cooking techniques. Next time I will begin by cooking only the sweet potatoe in the oil then remove and set aside. Then add a bit more oil to the pot and cook the onion. Next, follow step two but also add the frozen vegetables and 1 14oz can of chopped tomatoes (in place of the fresh tomatoe). Bring to a boil, then reduce heat and simmer for an hour covered. Return the sweet potatoe and add the chickpeas. Simmer an additional 15 to 20 minutes or until sweet potatoes are soft. I know this sort of defeats the point of having something quickly but cooking longer helps the flavors blend. Feel free to adjust the amount of broth. Since I had almost 4 c. of sweet potatoe once chopped, I used three cans of broth and kept all the other measurements the same.
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White Cheese Chicken Lasagna

Reviewed: Feb. 2, 2010
This recipe makes an excellent lasagna. I altered two things just to speed things up. And although I wouldn't do them again, I'll mention them so that others don't make the same mistakes or at least know what to expect. First, I used already cooked and cubed chicken breast. If you do this, keep in mind that is a lot of added salt. Second, if using the no-cook noodles you might want to make your sauce a little thinner is you want a saucier casserole. Based on another review, I sauteed 2 bags of fresh spinach in place of frozen and added fresh mushrooms. I will definitely make this again but I'll cook my own chicken and use regular noodles.
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Phyllo Turnovers with Shrimp and Ricotta Filling

Reviewed: Feb. 2, 2010
Who knew that Phyllo and Puff Pastry were not the same thing? Probably just me. But the Puff Pastry worked quite nicely for this recipe. Since Puff Pastry already has a lot of butter in it, I eliminated the step using the 1/2 c. melted butter. The only other thing I changed was to add minced garlic with the shrimp (about 1 t.) I took these to a neighborhood cocktail party and they were a big hit. Oh, and for those of you who want a dipping sauce, try Harry and Davids Pepper and Onion relish. Great combo. One word of caution, the recipe does take longer to make than indicated - allow a total of about two hours from start to finish.
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Tofu Peanut Stir-Fry

Reviewed: Nov. 4, 2009
Loved this method for cooking the tofu. But one egg is plenty for a 14 oz package of tofu. And 1/4 cup of oil is enough for frying it. Like others, I used fresh veggies and I used pre-made peanut sauce from House of Tsang (found at the grocery in the Asian section.) We could easily have this once a week!
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Chicken In Basil Cream

Reviewed: Aug. 5, 2009
This was excellent. Only change I made was using fresh terragon in place of the basil only because the grocery was out of basil. We will definitely be having this again!
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Chipotle Crusted Pork Tenderloin

Reviewed: Apr. 25, 2009
I have tried many grilled pork tenderloin recipes and this one is truly the BEST! Juicy, tender, flavorful and so easy. This one will be made over and over at our house! Served with baked sweet potatoes and jicama salad. Yum!
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Shrimp over Cheese Grits

Reviewed: Sep. 29, 2008
I would never have put cheese grits and shrimp together but I have to say it's a tasty combo. I followed others advice and fried a couple of slices of bacon in the pan before cooking the vegetables and that gave the shrimp a nice smokey flavor. It's a quick easy delicious meal!
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Spinach Chicken Parmesan

Reviewed: Sep. 25, 2008
We love creamed spinach in our house so this was a perfect recipe to try. The only additions I made were to add garlic to the spinach mixture and I topped each piece of chicken with a slice of provel cheese before spooning on the spinach and baking. Will definitely make again.
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Slow Cooker Marmalade Curry Chicken

Reviewed: Sep. 15, 2008
This one's a keeper. I've made it twice now - once with just breasts and once with skinless leg thigh portions. Both were good but the dark meat turns out moister. I did follow one piece of advice offered by another reviewer and that was to dredge the chicken in flour before placing in the crock pot. I think this helps to thicken the sauce a bit. I also added some chopped onion and sliced red bell pepper to the dish. We will no doubt be having this one again.
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Slow Cooker Chicken Stroganoff

Reviewed: Sep. 15, 2008
This recipe was delicious! I followed other reviewers advice and used low fat soup and about 1/3 cup of low fat sour cream and some frozen peas. Word of caution about the cooking time for the chicken...I tested mine after three hours and it was done. Next time I might try using boneless skinless chicken thighs for those in my family who don't care for white meat. I know I will be making this again!
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Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Jul. 6, 2008
We thought this was quite good. I followed others advice to not use as much oil because the chicken has a great amount in it even after skinning. My chicken was almost 5 pounds and I cooked for 5 1/2 hours on low and then turned over and cooked for 1/2 hour on high. Removed from the pot and let it set while the broth cooled enough to let the excess fat rise to the top in a fat skimmer. The broth plus some cornstarch for thickening (minus the fat) made excellent gravy for rice. I will definitely make this again.
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