merhope1011 Recipe Reviews (Pg. 3) - Allrecipes.com (10115540)

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Apr. 25, 2010
Seriously yummy! Halved the amount of chicken the recipe calls for since it's just the two of us and a three year old. We used about a half pound of mushrooms, which was quite a lot for the amount of chicken, but since we love mushrooms that was okay. :D We also made the whole amount of sauce the recipe calls for and only had a little left over that we'll just use w/other chicken leftovers from another night. Omitted the butter; try not to add fat where we don't think it's needed. Did take out a bit of the sauce, added some cornstarch to it, then added it back to the rest of the sauce to thicken it a little. Served w/baked potatoes and broccoli - great meal! Thanks for the recipe!!
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Kicky Steak Strips with Rice

Reviewed: Apr. 17, 2010
This recipe helped our steak stay moist, which can be hard in CO :P but I just didn't care for the taste THAT much. I will agree with other reviewers who felt that the Worcestershire overpowered any other flavor. I tried it the way the recipe is written, I tried it w/more mustard added, I tried it w/brown sugar added, but I just didn't love it, but also didn't have anything else on hand to doctor this cut of meat (and IT was the only thing I had defrosted LOL). I might try it with soy sauce instead of Worcestershire next time, but it'll be a while before we try this one again.
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Broccoli Chicken Casserole I

Reviewed: Mar. 11, 2010
Pretty good - very simple! We sorted the reviews by most helpful & followed both Crystalyn's & JoJo's suggestions. I halved the recipe, only 2 grown-ups & 1 toddler to feed; didn't want to make a ton if it turned out not to be our bag. So 2 boneless skinless chicken breasts, diced (cooked first on the stove on med low in a bit of olive oil w/Adobo seasoning [garlic-salt-like, can be found in the Cuban foods section of your grocer]), 1/2 a 16oz bag of frozen broccoli/cauliflower/carrot mix (thawed just a BIT and chopped), 1 can of cream of mushroom soup (this was organic [Health Valley brand], not as thick as conventional cream-of soups), milk measured to 1/4 of the empty soup can (b/c the soup we use is not as thick as most people would use), 1 cup shredded cheddar cheese, 1 cup dry stuffing mix. I mixed it all together in a bowl & added a bit more Adobo (like garlic salt). I spread this in a square glass dish, topped it w/plain bread crumbs that I seasoned with garlic salt & baked it at 350 for 30 minutes. I think next time we will make it 2 cups of dry stuffing mix, & we might do a bit of cheese over the top (but under the breadcrumbs). Easy supper, easy to have everything you need on hand. Thanks for the recipe & reviews!
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3 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Feb. 22, 2010
EXCELLENT! Didn't make any changes (except for using frozen blueberries b/c it's hard to come by fresh organic blueberries in February in CO) and it came out great. May try substituting some applesauce for some of the veggie oil next time to cut back on the fat - but I've tried it before in other recipes with less than tasty results, so we'll have to see. :)
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5 users found this review helpful

Coffee Cream Cheese Spread

Reviewed: Dec. 5, 2009
Just a great simple spread for quick breads. Added just a sprinkling or two of cinnamon and served with zucchini bread. Yummy!! Thanks for the recipe!
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5 users found this review helpful

Easy Tilapia

Reviewed: Oct. 25, 2009
Pretty good, pretty easy! We'll take that! Three year old's first time with seafood other than shrimp, and he unfortunately wasn't a big fan of this recipe, but it's only the third time he's had capers, so, the jury is still out on that one!
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Very Easy Mushroom Barley Soup

Reviewed: Oct. 25, 2009
Just great! SO very easy - it actually lives up to its name! We like ours a bit thicker than this has come out at the end of cooking, but I plan on cooking a little longer w/the lid off (we live in CO - it's all about evaporation!) to get it to thicken a bit. Otherwise, might toss a bit in a blender and add it back in to thicken it up that way. **MAKE SURE YOU ARE USING PEARLED BARLEY OR SOAK YOURS ACCORDING TO PACKAGE DIRECTIONS if it's not - barley that is not pearled will take forever to cook otherwise (it looks like this got left out of the ingredient info).
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129 users found this review helpful

Apple Squares

Reviewed: Oct. 24, 2009
SO yummy! A great way to use up extra apples from apple-picking. Had to add couple tablespoons of apple juice to be able to mix the flour into the sugar/egg mix, and it is a bit tricky getting the bake time right (all those reviewers said DO NOT OVERBAKE! so I was a little scared, esp living in a high altitude area) - I would say go with 30 minutes. Thanks for the recipe!
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Chicken Enchiladas I

Reviewed: Oct. 24, 2009
We tried this out as another way to use up stewed chicken (that we mostly do to make stock!). It is great for that, and was a pretty simple recipe to follow. Personally, we just enjoy another recipe on the site that calls for cream of chicken soup, but we might use this one again just to change it up a bit. Thanks!
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Easy Enchilada Casserole

Reviewed: Oct. 7, 2009
Love it! This has taken the place of the one I used to make that called for mushroom soup in the sauce and cream cheese mixed with the chicken (BH&G red and white checkered cookbook). I had no salsa, and a three year old who doesn't care for it, so I drained out a can of diced tomatoes and used that instead and it was still really yummy (I halved the recipe the time I did that). Great recipes are forgiving recipes in my opinion, and this one is just great!!
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Mom's Zucchini Bread

Reviewed: Sep. 26, 2009
We have made this several times and the bread made sticking straight to the recipe is wonderful - but the last two times I switched it up a bit. I followed MommyFromSeattle's tweaks except that I did 2 1/2c all purpose flour and 1/2c whole wheat flour, I used only 1c white sugar and 3/4c brown sugar, added 1/2c mini chocolate chips, and ended up pouring the batter into a rectangular cake pan. I am able to cut the baking time down to 45 minutes or so this way and then I cut the bread into cubes not only for breakfast but for snacks too.
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Favorite Banana Blueberry Quick Bread

Reviewed: Aug. 31, 2009
Good recipe! We bake a lot of quick breads, and I wanted to try something just a little different, so I liked the oats and blueberries added to this banana bread. I did use frozen, and only left them out on the counter until I was ready to use them, as I was worried if I microwaved them, they would be too moist and take up too much flour when I dredged them. I did leave out the pecans (family nut allergy) and substituted a 1/2 c of coconut oil (which is like a solid, even at room temp) for the shortening, as that's something we don't eat. Thanks for the recipe; it's a keeper!
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Turkey Cabbage Rolls

Reviewed: Aug. 31, 2009
Followed MARNZ01's advice and sauteed three cloves of garlic with the onions and meat (we used ground buffalo). The one thing I did a little different was to stir the meat mixture, rice and tomato sauce together BEFORE adding the egg so that I could try it to adjust the seasoning without getting sick! I tasted the sauce before baking it and I was a little worried, but it kind of mellows once it's baked, and it was pretty good! Have to see how the other half that I froze holds up, but thanks for the recipe!
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Amazing Greek Pasta

Reviewed: Jul. 21, 2009
We really like this and have made it a few times. A nice twist on plain old pasta sauce. We usually cube a chicken breast (raw) and we toss it in with the sauce to cook. Thanks!
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Simple Lemon Herb Chicken

Reviewed: Jul. 20, 2009
Oh my gosh - this is one of our favorite chicken recipes! I pound out the chicken breast so that it's thinner and even so it cooks more quickly (we're ALWAYS in a hurry!). I use bottled lemon juice just because I never remember to grab fresh lemons at the store, and the juice keeps for quite a long time in the fridge. I just drizzle it over the top and let it set while I do some risotto and steam veggies. Then I flip it and drizzle it on the other side, and sprinkle it with salt and pepper and oregano on that side before it goes into the pan. Then that side goes down in the pan, sprinkle the other side the same way, and put the lid on - this helps keep the chicken really moist. Thanks for the great recipe!!
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Zippy Potato Soup

Reviewed: Jul. 20, 2009
Great soup! My husband and son love potato soup and this fit the bill. Easy to make! Thanks!!
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Quick Gnocchi

Reviewed: Jul. 20, 2009
These were really easy to make; the only bad thing was that they had a wee bit of an odd taste to them, I think from the instant potatoes we used (we used an organic brand, a conventional brand may have tasted better). They were fine once they were covered with yummy sauces though and my three old liked them. Something different than your every-day pasta, so thanks for the recipe!
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Lentil Soup

Reviewed: Jul. 20, 2009
This was really good! We took another reviewers suggestion and used balsamic vinegar and it really added GREAT flavor. We live in CO, so it may be the altitude, but I had to keep adding water and then adjusting the seasoning because our lentils weren't cooking as quick as the recipe said they should have, and that was kind of a pain, but like I said, it may be the altitude's fault. Otherwise, great soup!
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Depression Era Corn Chowder

Reviewed: Jul. 20, 2009
This was great. My three year old loved it and we had it for lunch a few times before it was all gone. Like any soup, we kind of messed with it a bit, like adding in some diced carrot and seasoning it to our taste, but it was really nice and easy to have on a rainy day.
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Marinated Grilled Shrimp

Reviewed: Jul. 20, 2009
Awesome flavor, and so simple to do. Thanks for the great recipe!!!
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1 user found this review helpful

Displaying results 41-60 (of 110) reviews
 
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