merhope1011 Recipe Reviews (Pg. 1) - Allrecipes.com (10115540)

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Thai Chicken Curry with Pineapple

Reviewed: Aug. 28, 2007
We think this is a great basic Indian recipe to have on hand. Due to food allergies, we had to leave out the fish sauce, peas, green pepper and pineapple (a lot - I know!) - so we just substituted more carrots and served it over cooked jasmine rice. Thank you for this recipe - it's hard to find things that everyone in our family can eat!
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Pumpkin Chili

Reviewed: Sep. 3, 2007
I'm giving this a 4-star rating b/c of the ingenuity! Who woulda thought to add pumpkin puree to chili! What a wonderful idea! We had to leave the beans out, as we have family allergies to those & the green pepper, so we added twice the amount of meat called for. We omitted the pie spice & sugar b/c we tend to like things like this more savory than sweet. We seasoned our meat w/salt & pepper as we were browning it. We went easy on the chili powder b/c we have a 14 month old, added a little cayenne & cinnamon per other reviewers' suggestions. I myself would suggest to leave cinnamon out if you like savory things more - it does add this 'sweet taste' to the chili which we didn't love, but handled; I think it's b/c we're used to cinnamon being in sweet baked goods - not that it really makes it 'sweet.' I guess chili's just the kind of dish you have to tweak to your liking. But really a great idea - a good way to sneak in lots of Vitamin A into your family's diet. Thanks for the recipe!
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Apricot Chicken III

Reviewed: Sep. 16, 2007
This recipe is pretty good! We have a lot of food allergies in our family, so it's hard to find recipes to fit our needs. We halved the recipe to feed ourselves & our 15 month old & served it over cooked rice. If you're looking to reduce fat in the recipe, use skinless thighs (or breast - but that is more expensive) & make sure to cover the dish tightly while it's baking so the chicken doesn't dry out. We substituted dried onion (1/2 t) & salt (1/2 t) for the dry soup mix, as that's often a product that contains allergens for us. We added 1 T blackstrap molasses in place of others' suggestions of soy sauce (again - allergens) to give the flavor a little more depth & also for added nutrition! We also added a clove of minced garlic. We did let the chicken marinate in the sauce for a few hrs b4 baking (& adding the apricots). For those who are curious about nectar - it's conventionally sold as fruit puree mixed w/corn syrup (eew!) & water - however you can buy higher quality nectar that's only fruit puree/juice & water. Thanks for such a simple supper dish!
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Baked Chicken with Peaches

Reviewed: Sep. 16, 2007
This is a great recipe! Thank you. Followed it to a T (other than reducing the servings to only two) and served it over cooked rice. We'll definitely be making this again!
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Grandma's Hash Browns

Reviewed: Sep. 16, 2007
Thank you for this recipe! It's GREAT! I'm not the best cook, & don't have many things up my sleeve for breakfast, as our breakfasts growing up were mostly frozen waffles & cold cereal. My husband & I have decided to have breakfast every morning together now that we have our first child, & we'll surely be serving these hash browns A LOT! We don't mind prepping them the PM b4 at all - in fact, it helps us in the morning. Our only tip is if you're short on time, dice the potatoes b4 boiling them, & then just throw them in the pan in AM instead of spending time shredding them; we also add some cayenne and parsley while frying the potatoes. YUM!
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Basic Chicken Stock

Reviewed: Sep. 16, 2007
A great basic recipe for stock - we use it all the time after we make the Roasted Vegetable Chicken recipe (listed on this site) (using just the bones and what's left on them). Thanks so much for the recipe!
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Mashed Potatoes with Spinach Pesto

Reviewed: Sep. 24, 2007
This recipe's a great combination of flavors & veggies! Unfortunately, I got our spinach out of a bullk bin & wasn't spot-on w/the measurement of 10 oz. So, when I blended the spinach mixture, it came out really liquidy & less pesto-y. It's also possible the the potatoes I bought were smaller than what the author of the recipe used. Overall though, the taste is great, but my mashed potatoes came out more like a thick soup (we cooked out a lot of the liquid though, by keeping it on the heat a little longer). But it tastes good & I'll try it again next time w/more exact measurements & maybe less veggie stock, to start off with, at least. I would also suggest sauteeing the garlic for a better flavor before adding it to the spinach mixture.
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12 users found this review helpful

Angela's Easy Breaded Chicken

Reviewed: Sep. 24, 2007
Okay - I MUST'VE done something wrong here... b/c there are all these rave reviews, but our chicken had almost no taste to it & I marinated it for a good hour, if not more! I imagine it must be something I did, & not the recipe, so I'm giving it a three, & I'll try it again, maybe pounding out the chicken flat & marinating it overnight next time. I suppose that I could also add seasoning to the breadcrumbs, but that wouldn't help the flavor of the meat itself... Don't know what went wrong.
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Almost Stuffed Peppers

Reviewed: Sep. 26, 2007
This was fantastic! Since I saw the review that said it was lacking something, but they weren't sure what, I went ahead & added the salt that was called for in w/the meat. I used just a little more salt than was called for to make sure the meat had enough flavor on its own. When I removed the meat from the pan, I added in the green peppers, & cooked them alone for just a little while. Then I pulled them out, added in a little olive oil & put in the onions, cooking them till they were translucent along w/a minced clove of fresh garlic. Then I added back the peppers & added in the canned tomatoes. The tomatoes I used were already seasoned Italian style, but I still added in the Italian seasoning & pepper called for too. We don't buy instant rice, so I made our rice like we always do, separately (but while all the other ingredients were cooking), w/some salt added to the cooking water & added the rice into the pan right b4 we served it. I left the 2 cups of water out of the pan b/c of that; but we realized once the rice was in the pan that there wouldn't be much sauce since we didn't add that extra water, so we added 1/4 cup tomato juice and that did the trick. The entire thing is AWESOME by itself, but we topped it w/fresh shredded Parmigiano Reggiano cheese. I know the way we did it sort of defeats the 'one pan' recipe it's intended to be, but it was still very quick, & I'm sure it turns out great w/the instant rice too. Thanks for the great recipe!
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Sunshine Citrus Chicken

Reviewed: Mar. 10, 2008
If I could have given this 3.5 stars, I would have. It isn't the best recipe I've made from allrecipes.com, but it's also not the worst. I halved the recipe, since there's only the two of us and our 20 month old to feed. I added a little bit of fresh minced garlic in with the onions, and used Adobo in place of the salt and pepper. Because one of the reviewers wrote that the chicken they made had a bitter taste to it, I added the zest from the half the orange I juiced instead of adding the lime peel (which I'm guessing was what caused the bitterness). I might make this again - it did come out moist, and the flavor is fine, but the onions just get cooked translucent - they don't brown at all in the bottom of the dish while it's cooking. Maybe next time I'll try browning them separately and adding them to the dish once the chicken is cooked.
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Zucchini Egg Bake

Reviewed: Mar. 11, 2008
This is AWESOME! Great flavor - great ingredients. I made 1/2 the recipe b/c I was only making breakfast for me, my husband & our toddler, & the only problem with that was I think our veggies kind of outnumbered the eggs in the mixture. I think next time I would add just one more egg in (so a total of three for 1/2 a recipe). (We generally don't like to reheat things, so I just made 1/2 even though the recipe said you could reheat it.) I left the skin on the zucchini like another reviewer did (we never peel our zucchini!) & it didn't cause us any problems - very tender! For those who found this recipe to be too bland, I would suggest seasoning the zucchini mixture as it's cooking. You can taste it as you go along, and that will help a lot. Thanks very much for such a great recipe! We'll be making use of it this summer once our zucchini gets growing!
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3 users found this review helpful

Dee's Date and Nut Bread

Reviewed: Mar. 11, 2008
This is a great recipe - wonderful taste and wonderful texture! I made it to serve to our playgroup when both parents and tots came over this fall for an afternoon of apple picking, and I just realized I forgot to review it! I was looking for a quick-bread that would be a little different than the run of the mill zucchini or pumpkin or banana - and this got rave reviews from everyone! (I did omit the walnuts because I wasn't sure about the tots being able to chew them well and because of allergy concerns). I just used a standard loaf pan, but have kept an eye out for the longer-style pan in second hand shops that Joan wrote about in the recipe's intro. I'm so glad to have a new way of including dates in our snack-times. Thanks very much!
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Beef and Mushroom Stuffed Peppers

Reviewed: Mar. 13, 2008
This is a great combination of ingredients and flavors! We are trying to cut back a little on the amount of red meat we eat, so I only used 1/2 a pound of ground beef, but I added in about a cup of cooked brown rice before adding the gravy to make up for what we were leaving out. I used an entire 8oz container of fresh unsliced mushrooms - I'm not sure if that would have been the same as using 1 cup, but because they shrink down while in the saute pan, it turned out to be just the right amount. I also used only about a half a cup of gravy to bring the beef mixture together, and I saved the rest for each person at the table to use on top of the meal. Thanks for the wonderful recipe!!
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22 users found this review helpful

Rice and Raisin Breakfast Pudding

Reviewed: Mar. 14, 2008
Love it! Can't use soy milk or nuts because my husband has allergies, so I used 1% cow's milk and omitted the nuts altogether. I think I might cut back just a little bit on the maple syrup next time - 1/4 a cup was just a little too sweet for my taste. I also left out the cardamom because I just couldn't find it in the pantry!! I'm excited to have something to do with our leftover rice - which happens a lot in our house after supper (this time it happened to be short grain brown rice) and I can't wait to share it with my son in the morning for breakfast. *I also agree with one of the other reviewers - to cook brown rice (unless it's 'instant') it will take 2 cups liquid for every cup of rice.
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Angel Hair Pasta Chicken

Reviewed: Mar. 22, 2008
Good recipe! I halved it, and it was MORE than enough to feed two adults and one toddler (who loved it!) (leftovers for SURE). I did put a whole carrot in (instead of halving it too), used the juice from some canned diced tomatoes in place of the broth, added a large spoonful of the tomatoes themselves too. We used twice as much cheese (if not more!) which tasted great - and also used acini de pepe instead of angel hair, as I find it's easier for our son to get on a spoon than other pastas.
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Nanny's Goulash

Reviewed: Mar. 27, 2008
This turned out SO well! Thank you for the EASY and GREAT tasting recipe!
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Asparagus Quiche

Reviewed: Mar. 27, 2008
We loved this quiche! It is very easy to make, bakes quickly, and tastes wonderful. We had some extra shredded Monterey Jack, so I used that instead of the Swiss, and it tasted great. Thanks for the recipe!
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8 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Mar. 29, 2008
Wonderful! Thank you for such an easy, and just great tasting recipe. I didn't grow up eating pork, so I didn't know which cut of it to use to make pulled pork (which I have grown to LOVE), or how to cook it. Used decaf coffee because we have a little one who we don't give caffeine to yet, but no other changes made to the recipe. Just a note: I was really worried about the amount of liquid when I started the recipe. I thought maybe the meat would dry out without being completely covered in liquid - but it turned out just fine - no dryness at all.
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Veronica's Apple Pancakes

Reviewed: Mar. 30, 2008
Like some of the other reviewers, we sadly found these pancakes to be kind of bland. I used Braeburn apples, which have some tartness to them, but maybe this recipe really needs a Granny Smith. Also, I didn't realize until after I had made it, that the recipe doesn't call for that pinch of salt that most pancake recipes do, so I would try that as well. Good idea, just didn't taste quite right to us.
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Amatriciana

Reviewed: Apr. 2, 2008
This is great! Did follow some of the other reviewers' suggestions: simmered the sauce for closer to 20 minutes, and added sliced fresh mushrooms and spinach, but only because I felt guilty about the bacon... :) We served it over frozen cheese tortellini, because it cooks up really fast, but we'll try it over linguine sometime soon. Thanks Christine!!
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