unipixie15 Recipe Reviews (Pg. 1) - Allrecipes.com (10224212)

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Creamy Chicken Florentine

Reviewed: May 10, 2011
I make a different recipe from this site about 3 times a week. This time I decided to try this one and I really wanted to love it for its simplicity and to try out the new Philly Cooking Creme. Although the creme was 'just ok', the recipe was far from decent. RECIPE: 1 STAR I made the recipe exactly as noted and it was very bland and not enough sauce. If I would have cooked the chicken for the total of 12 minutes you had suggested, my chicken cubes would have come out very hard, dry & chewy. I had to add lots of salt, pepper, parmesan cheese & herbs de provence to make it decent enough to eat. I also noticed it was a bit difficult to get the consistency and flavor right when adding the philly creme. I added a little more to the second half of my plate to make it more creamy and cooked it a bit but it just tasted like flavored cream cheese :(. PHILADELPHIA COOKING CREME: 1 STAR The philly creme needed some work, I do not think I will buy again. This creme you can simply make by using regular cream cheese and adding fresh garlic & onions without all the added chemical ingredients & added price. For a 10 oz container I paid $3(on sale). I would prefer to just buy the regular cream cheese in which I am a big fan of and just make the cream myself without the added cost. Considering the recipe called for the entire tub to be used, my dinner came out to cost me $8 which is too much for a weeknight dinner.
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45 users found this review helpful

California Chicken

Reviewed: Jan. 22, 2010
Marinated chicken all night in seasoning and vinegar then followed recipe as written. the only difference was I used lemon pepper seasoning with a little bit of garlic and Herbs of Provence. Served with couscous and salad. Boyfriend took one bite, got up and walked over to me and kissed me....he gave it more than 5 stars... :)
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1 user found this review helpful

Creamy Cajun Shrimp Pasta

Reviewed: Oct. 8, 2008
I have made this dish several times and each time it has come out a bit different. I suppose its because I make my own Cajun Seasoning...Anyhow, this time I have to recommend a couple of changes. Like other readers, I included zuchinni, a red bell pepper and a handful of sliced mushrooms. I cooked the veggies first in 1/2 c. of butter. Then I spooned the veggies out and set them aside. With the remaining butter in the saucepan, I melted 1/4 c butter and cooked the garlic and shrimp in it. FYI, I used pre-cooked shrimp(thawed) and took off the ends. I cooked them for about 1 minute. Then I spooned them out and set them aside. I then cooked 1/8 c. flour with 1 tbsp cajun seasoning in the same pan with the left over butter, mixing it to create a paste. Once the paste started forming I poured the milk in. I let the entire mixture simmer a bit until it thickened to my liking. Then I mixed the lemon juice, shrimp and veggies back into the sauce. I ended up serving the sauce over the pasta but the next time I make this dish I will make double the sauce so that I can mix in the pasta as well. This is one of my husbands favorite! Thanks!
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1 user found this review helpful

Chicken Tikka Masala

Reviewed: Apr. 19, 2008
Very good! Made some alterations but it came out excellent!
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Indian Style Basmati Rice

Reviewed: Apr. 16, 2008
This was a very good side dish to the Chicken Makhani on this site. I will say that one of my family members said it had a bit too much cinnamon. I used long grain rice instead of basmati rice because that is what I had on hand. I rinsed out the rice 3x with warm water and then let it soak while cutting the onion and veggies for my main dish. I also transfered the rice to my rice cooker for the final simmering stage as noted by another user. I used two cups of rice and 3 1/2 cups of water so it wouldn't turn out sticky. It came out very good in the end. This recipe is for refined palates, not so good with little ones.
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Apr. 16, 2008
Thia was an absolute hit at dinner yesterday! I will have to tell you I made a few changes because of what I had available to me and what other users changed. To start, I used one big yellow onion instead of the white onion & shallot combo. I used 3 Tbs of butter, 2 1/2 ts. lemon juice, 3 Tbs of freshly grated ginger plus pre-chopped garlic to make up the paste. I also used a lot more of Garam Masala....maybe 4-5 ts. to suite taste and 1 ts. ground coriander. I used 1/4 c. heavy cream instead of half & half and if I had fenugreek I would have put it in also as noted by another user. I marinated the chicken with sherry for an hour and when cooking it, I let it cook so that I it browned enough to give the chicken a slight grilled flavor. I also did not need to add the water & cornstarch because the sauce came out to my desired thickness without it. I will note that had I had ground cashews as noted by another user, I would have put some in the recipe. All in all, my mouth was bursting with flavor! It was my best dish yet when it comes to flavor. Definitely restaurant potential. Thanks!
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1 user found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Apr. 6, 2008
Very good. Taste's just like I've tried it in one of my favorite italian restaurants but heartier. Although I did make some changes: I substituted spinach with kale and used bacon crumbles(the real kind)and milk instead of cream. I have made it several times! Thanks!
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Flan de Coco (Coconut Flan)

Reviewed: Apr. 4, 2008
I didn't like it but everyone else liked it in the house. It didn't last more than a day! I think it's because I am not a chocolate lover. Be careful when putting the chocolate cake mix on top of the flan. You have to put it on very gentle in order to keep both layers seperated.
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20 users found this review helpful

Spanish Flan

Reviewed: Apr. 4, 2008
First time ever making flan. Opted to make "Cup Cake Size Flan". I only put the sugar mixture on the bottom of the cup cakes and heated the cupcake molding at noted by other users before putting the sugar in it. Came out perfect except I will try and perfect making it creamy. Some of the flan's came out a bit bubbly but I think it was because I blended the mixture. My husband love it! I will definitely make again and never buy this at the restaurant because I can make it!
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1 user found this review helpful

Lemon Pepper Pasta

Reviewed: Apr. 4, 2008
Pasta dish went very good with Pesto Cheesy Chicken Rolls (On this site). Doesn't taste good after microwaving! Added double the sauce mixture as well. Will make again!
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Brazilian White Rice

Reviewed: Apr. 4, 2008
Made with double the onion and should have browned the rice a bit longer. Was very good with the Brazilian Chicken Coconut Sauce on this site and homemade Mango Salsa. Husband loved the combination. I will make again.
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1 user found this review helpful

Brazilian Chicken with Coconut Milk

Reviewed: Apr. 4, 2008
Husband loved it, just kept saying it was a keeper but it was okay for me. I added more onion (Strips)to coconut sauce and marinaded the chicken for an hour. Also added at least a tablespoon of curry powder to add some spice to the coconut sauce. Used half a jalapeno also. Will add some more salt to taste next time. Was very good with the Brazilian white rice(One this site) and personal mango salsa. Parsley unnecessary. Was very good! Will make again for husband! Maybe use the marinade on chicken drumsticks on the BBQ next time and put the Coconut mixture on top of the rice on the side.
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1 user found this review helpful

Spicy Mango Salsa - Divine!

Reviewed: Apr. 4, 2008
Awesome!
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Pesto Cheesy Chicken Rolls

Reviewed: Apr. 4, 2008
I have to say this was one of the most easy dishes I have made to date. I cut the chicken breast in half and did not pound it(although next time I will see if it makes a difference). I then marinated the chicken with sherry, salt, pepper and McCormick's Grill MatesĀ® Lemon Pepper with Herbs Seasoning. I let it marinade for half an hour. Then I prepared as noted and sprinkled mozzerella cheese on top f the chicken with some garlic. I also followed what other users said in baking the chicken coverered for 20 minutes and then uncovering for 10-15 minutes. Make sure you have the tooth picks! As a side dish I used the Lemon Pepper Pasta recipe on this site(also recommended by other users) but doubled the recipe/sauce only. It was a nice, light combination with this chicken. All in all, my husband and his son loved it and said it was better than what we had for dinner at the restaurant we went to the night before. Divine! Will make again and again.
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