clyrehc Recipe Reviews (Pg. 1) - Allrecipes.com (10112242)

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Garden Fresh Tomato Soup

Reviewed: Aug. 26, 2007
This recipe was the best I found for tomato soup. We have an extensive herb garden, so I added basil, Lovage (adds a celery flavor), oregano, chives, and parsley. I also added chopped garlic. I don't have a food mill, so I used a food processor and then through a strainer. I have made this recipe several times and will continue to use it!
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3 users found this review helpful

Split Pea Soup

Reviewed: Jan. 28, 2008
This is an EXCELLENT recipe for split pea soup. I have tried several and this turned out the best. I also added 3 cloves grated garlic and a pinch of basil, savory, and lovage.
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1 user found this review helpful

Ham and Potatoes Au Gratin

Reviewed: Jul. 9, 2008
This casserole was wonderful! I tend to not measure when I cook and I put more ham in than called for, but it came out fine. I also had to bake it for more than an hour for the potatoes to cook through - next time I may pre-cook the potatoes. I also added thinly sliced carrots, as well as herbs from our garden: basil, marjoram, fennel, lovage (tastes like celery), and rue. I forgot to put in salt and pepper but it didn't need any. I also used a mix of cheddar and colby/jack cheese and it was perfect! Thank you for posting this recipe!
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2 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Aug. 26, 2008
This recipe was wonderful. I used a combo of mozzerella and gouda cheeses because that's what I had on hand, but myself and my husband enjoyed it very much. I also added some parmesan cheese to the breadcrumbs, and put a little butter on top of chicken before baking. Thanks for submitting!
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1 user found this review helpful

Chicken and Stuffing Casserole

Reviewed: Jan. 5, 2009
Very good recipe. My husband doesn't like stuffing, so I wanted something just for myself with leftovers and gave this a try. It was wonderful. I halved the recipe, used about 1 lb of chicken tenders and one can of cream of celery soup, and it gave this a wonderful flavor. I also added diced carrots, which I will pre-cook next time since they were still crunchy. I may add some grated garlic next time. There are endless possibilities with this recipe - thanks so much for posting!
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1 user found this review helpful

Double-Cheese Eggs Benedict

Reviewed: Jan. 24, 2009
Very good recipe. The sauce is different than a hollandaise, but works very well with the combination. If you are a cheese lover and like eggs benedict, you will like this recipe. I halved the recipe and it worked fine. I've never had a sauce thicken so nicely before. I did mix in a dab of lemon juice to the sauce after mixing in the cheese to make it more like hollandaise, and worked nicely. Thank you for submitting this recipe!
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21 users found this review helpful

Italian Zucchini Boats

Reviewed: Jul. 22, 2009
Very, very good recipe, and a great use of zucchini. As others suggested, I will saute onions and garlic beforehand to add to the mixture. I will also use more parmesan cheese and less breadcrumbs, since the cheese didn't come through in the flavors. However, this makes a wonderful summer side dish and is a great way to use up those abundant zucchini. Thanks for posting it!
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2 users found this review helpful

Skillet Pasta and Beef Dinner

Reviewed: Dec. 6, 2009
This was exactly what I was looking for. I did make a few substitutions to fit our tastes. We usually have chicken sausage on hand rather than ground beef because we like it better. I also didn't have any canned spaghetti sauce on hand, so I used my own which I make in the summer and freeze. I also used a combination of velveeta white cheddar cheese, and this tasted similar but SO much better than the boxed meal. Thank you so much for posting. I will never have to buy the fake box food again!
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1 user found this review helpful

Succotash

Reviewed: Jan. 27, 2010
This recipe was wonderful. Since my husband requested succotash, and I am not crazy about limas by themselves, I thought I'd give this recipe a try. We had frozen our own lima beans and corn over the summer, and I just estimated all the amounts with a can of tomatoes and about 2/3 cup butter. We also added a little marjoram for seasoning. Thank you for sharing this recipe!
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2 users found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: Apr. 20, 2010
Very good recipe! I took some other reviewers' advice and drained the beans first, then added a touch of white wine. I also added parmesan cheese at the end. Mashing the beans in the pan was not hard to do at all with a potato masher. I served on fresh-baked french bread. I think it could use a little more flavor, but is an excellent dip or lunch and made the house smell wonderful. Thanks for sharing!
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Slow Cooker Pulled Pork

Reviewed: May 18, 2010
Very, very good pulled pork! I would've given this 5 stars, except I was disappointed that the root beer really didn't do anything to the flavor. I used a Boston Butt, as other reviewers suggested, and it fell completely off the bone, which was then easy to remove and meat was easy to shred. I also rubbed crushed garlic over the meat to enhance the flavor. I will definitely be making this again! Thanks for sharing!
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2 users found this review helpful

Quick and Easy Cheese Bread

Reviewed: May 19, 2010
EXCELLENT. This was very quick and easy. I used 1 1/2 cups sharp cheddar cheese, a full cup milk, and a touch of garlic powder as other reviewers suggested, and it was PERFECT. This is a sweet bread, but we like it just the way it is. I will definitely make this again, perhaps adding some oregano or rosemary for an extra touch. Thanks for posting!
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3 users found this review helpful

The Best Zucchini Fritters Ever

Reviewed: Jun. 30, 2010
Excellent recipe. These were easy to make and very tasty. I used many other reviewer's suggestions - grate the zucchini, use cheddar/monterey jack cheese, omit milk (I added about 1/3 cup to give them the right moisture), and add paprika and cumin. We will definitely have these again! Thanks for posting!
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3 users found this review helpful

Skillet Zucchini

Reviewed: Jul. 9, 2010
I give this 5 stars because it is yet another delicious way to use up these unceasing zucchini. Our tomatoes weren't quite ready, so I used up some leftover speghetti sauce. I added garlic and thyme, and had to cook the zucchini a little longer until it was to our liking, but otherwise I followed the recipe. Delicious! Thanks for sharing!
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3 users found this review helpful

Shrimp Creole

Reviewed: Mar. 16, 2011
This was the perfect recipe for us, since I wanted to use up some shrimp and leftover tomato sauce. I noticed another reviewer used cream of celery soup, and since I like creamier sauces, I thought I'd give it a try. I used everything the recipe called for (plus some dried oregano and basil), except adding the can of cream of celery soup diluted with about 1/4 cup milk. I mixed it in slowly to the tomato mixture. I cooked the medium-sized shrimp for about 2 minutes on each side, until they were pink throughout. This made a wonderful, thick, creamy tomato sauce to top the shrimp and rice. My version may not be anything like true shrimp creole, and it did not have any hot kick, but both husband and I loved it and will definitely make again!
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5 users found this review helpful

Curried Zucchini Soup

Reviewed: Jun. 14, 2011
This is our FAVORITE soup, hands down. Thanks so much for posting!
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1 user found this review helpful

Fabulous Zucchini Grinders

Reviewed: Jun. 14, 2011
I made this for lunch because it sounded so yummy and I just had to try it before dinner time. I followed the recipe, except for adding a little onion and garlic for more flavor. It tasted like pizza on a roll with zucchini. Very disappointing. Two stars. However, I find it is worth 4 stars because I tweaked it for our tastes. I combined this recipe with our classic Philly cheesesteak recipe. After sauteeing the zucchini, 1/4 onion, 2 cloves minced garlic, basil to taste, and a sprinkle of montreal steak seasoning, I set it aside and cooked my frozen steak sandwich meat. The secret ingredient to a Philly cheesesteak is adding cheesewhiz to the steakmeat. I then added the sauce to the meat, and piled it all on the roll with some shredded mozzerella cheese, and baked it in the oven as directed. I also lightly toasted the roll, as another reviewer suggested, to keep teh roll from getting soggy. Those flavors really worked well together. It might have been the best steak sandwich I've ever eaten. I served with sweet potato fries and a salad. I will definitely be making this again.
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2 users found this review helpful

Deep Dish Alfredo Pizza

Reviewed: Jun. 25, 2011
This was PERFECT. I had a ready-made pizza crust and was looking for a white sauce recipe, and this was the taste I've been looking for for a few years now! I even had to substitute with milk, since I didn't have cream on hand, and I just used a little less to keep the consistency consistent. I added fresh basil and sauteed onions, since we like them. Thanks so much for sharing!
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3 users found this review helpful

Kyle's Favorite Beef Stew

Reviewed: Oct. 11, 2011
This beef stew rivals Mom's. I could never recreate hers; I have found my beef stew recipe. My husband and I don't like mushrooms, so I left them out, but did add the wine to the pan to get up the onion drippings and heat it up just a little before adding it to the crockpot. (I just used the red wine I had on hand and it gave it a great flavor!) Next time I might add some peppers or green beans since hubby likes them, but this recipes is great as is. Thanks so much for posting! This one's going into the real recipe box!
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Lamb Chops with Balsamic Reduction

Reviewed: Dec. 3, 2011
I have made this several times and find it is wonderful every time! The only things I change are: 1. When we don't have fresh herbs, dried work fine, and 2. We like our meat medium-well to well done, so we cook our chops 5-6 minutes on each side, depending on their size. I also save any leftover sauce to use as a steak sauce... it is fabulous! Thank you so much for sharing.
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2 users found this review helpful

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