SQUEAKYCHU Recipe Reviews (Pg. 7) - Allrecipes.com (1024007)

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Butternut Squash Soup II

Reviewed: Oct. 21, 2005
I made a few changes and this recipe came out very tasty. I added one clove of minced garlic and 1 tsp of chili powder. I used a potato masher to puree this soup instead of pouring the hot soup into a food processor. It came out just fine. For additional seasoning I used 1 tsp salt and 1/4 tsp pepper. Instead of chicken stock, I simply used water with bouilion powder (1 tsp per cup of water). I definitely would make this soup again. It's thick and hearty and would taste very good on a chilly fall day.
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4 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Jun. 6, 2005
This is excellent! It got rave reviews from my son and husband (even though I accidentally made it with black pepper instead of cayenne pepper). *blushes* I didn't mind the "mushy" tortillas. You can always add extra cut-up tortillas to the soup at the end of cooking. The "mushy" tortillas make the soup nice and thick. Instead of canned tomatoes, I used two chopped fresh tomatoes and one can (8-oz.) of tomato sauce. To make the whole preparation easier, I just used 1 pound of diced, boneless chicken and sauteed that along with the tortillas, etc. at the beginning of the preparation. This is a nice hearty soup with fairly easy preparation. I love it! Don't forget to serve it with a wedge of lime.
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1 user found this review helpful

Sour Cream Pound Cake

Reviewed: Jun. 4, 2005
This is excellent! This is what I did to make it come out that way. I added 1 tsp vanilla and 1 tsp almond extract to the batter. I baked it at 350 degrees for 75 minutes. The inside was moist and tender. The outside was crusty and rich. I topped it with whipped cream and sliced, sugared fresh strawberries. It was yummy!
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381 users found this review helpful

Best Ever Tuna Salad

Reviewed: Apr. 16, 2005
I loved this tuna salad. I've been looking for quite a while for some tricks to make my tuna salad more like those that restaurants serve and less like me just opening a can and adding ingredients at random. This did the trick! I omitted the crab meat (because I don't eat crab) and used dill pickle juice (instead of the relish as I didn't have any). I used freshly grated pepper instead of lemon pepper. It was excellent. I scarfed it down immediately.
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15 users found this review helpful

Garlic Salmon

Reviewed: Apr. 3, 2005
This is a good recipe although no salmon I've made in the oven has yet compared to salmon on the grill. I preheated the oven and it still took 45 minutes for the fish to cook all the way through. My son and husband siad that they'd rather squeeze lemon juice on the fish rather than have it accumulate on top with the laid-on lemon slices. I liked that touch, however. When you make this dish, go heavy on the spices, especially the garlic, dill, and green onion. That will help it taste good.
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2 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Feb. 11, 2005
For some reason, chilis made with ground turkey don't satisfy my taste as well as those made with ground beef. I used olive oil to brown the onions and garlic. I added a generous sprinkle of crushed red pepper and 1 Tbsp of cumin. I changed the black bean quantity to 1 28-oz can and the crushed tomato quantity to 1 28-oz. can. I even added an 11-oz can of corn (drained). My family liked this chili, but it isn't something that I'd go out of my way to make again. I served it on hot rice as I do with all my chili recipes. It is an easy recipe to make, so it'd be good in a pinch. The ingredients are those that I usually have on hand.
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1 user found this review helpful

Minestrone Soup I

Reviewed: Jan. 10, 2005
This is a wonderful basic recipe. I did all sorts of other crazy things with it. I added tukey bones, a can of corn, two fresh tomatoes and one small can of tomato sauce instead of the tomato ingredients called for in the recipe. I omitted the cheese (to make it parve). I used pinto beans instead of cannelini beans. I had no celery so I omitted that. I added much more water and a sprinkle of freshly ground pepper. I didn't have cabbage so I omitted that. Come to think of it, I guess I didn't make this recipe at all but created my own instead! :-)
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1 user found this review helpful

House Fried Rice

Reviewed: Jan. 4, 2005
This is a great recipe because you can substitute so many things, and it comes out yummy just the same! Next time, I think I'll increase the amount of eggs to 2 instead of 1. I made more rice (2 cups instead of 1 1/2), but that did not seem to be a problem. It got a thumbs way up from my family!
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1 user found this review helpful

Cathy's Banana Bread

Reviewed: Dec. 5, 2004
I added 1/2 cup mini chocolate chips, and it came out perfect! My sons love it. Note: I had to bake it for 1 hours and 80 minutes before it was done all the way through.
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1 user found this review helpful

Chili con Carne II

Reviewed: Oct. 29, 2004
Excellent recipe. This one's a keeper. I disagree that the cinnamon needs to be reduced. I made this recipe for my husband and son (both of whom are pretty tough when it comes to chili they like). They both did not mind the cinnamon. What I did, however, was put in a fresh red hot pepper from my garden (Sorry I don't know what kind, but, trust me, it was pretty hot.) The hot pepper overpowered the cinnamon taste and made it just right! We all like picante, so the degree of heat was right for us. I did break up both cinnamon sticks and put them with the whole cloves in a tea ball before adding them to the pot. The only other change I made was with the tomatoes. I used one 28-oz can of whole tomatoes and two fresh tomatoes (cut up into large chunks). I served the chili on hot rice. It was great!
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3 users found this review helpful

Cranberry Upside-Down Coffee Cake

Reviewed: Oct. 25, 2004
This cake looks very impressive!!! I give it five stars for its appearance and four stars for its taste. I say just forget about wrapping the springform pan in foil. My foil sprung a leak! It would be much better to slip a foil-lined cookie sheet under the pan itself. Much easier and more foolproof.
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50 users found this review helpful

Confetti Chicken Salad

Reviewed: Aug. 13, 2004
Although my husband liked this, I didn't particularly like it. The taste seemed bland and unremarkable. I would think this group of ingredients can be combined in other ways (ar amounts) that would be more interesting.
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6 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 3, 2004
I thought this recipe was a good use for extra zucchini, but it wouldn't be my first choice. The cakes were good but not spicy enough for my taste nor cleverly enough disguised to fake out my children who won't touch zucchini!
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1 user found this review helpful

Peach Cream Pie I

Reviewed: Jul. 12, 2004
This is not a pie I'd make again. It's sweet and tasty, but I didn't like the mooshy consistency of the filling. I did bake it for one hour at 350 degrees. I also did sprinkle a bit of cinnamon on top before baking it. It's too much like a cobbler and too little like a pie.
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1 user found this review helpful

Irish Cream Chocolate Cheesecake

Reviewed: Jun. 11, 2004
This recipe just did not work for me. Perhaps because of the substitutions? I used graham cracker crumbs instead of chocolate cookie crumbs and used hazelnut liqueur instead of Irish cream liqueur. The cake cracked *big time*, the taste of the cake was unremarkable, and the crumb crust tasted burnt and crumbled apart at the slightest touch. I've had better results with other cheesecake recipes.
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1 user found this review helpful

Fettuccini with Zucchini

Reviewed: Jun. 8, 2004
This recipe is tasty, but it needs lots of help. It turns out very bland otherwise. Cook the veggies a bit longer to soften the red/green peppers. While cooking the veggies, add more salt, more cayenne, and some basil and oregano. Add a protein food to it. I added pieces of tuna from the can. When serving, grate fresh Parmesan cheese on top. Then (and only then), it's ready to eat!
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16 users found this review helpful

Banana Cake IX

Reviewed: Jun. 8, 2004
I snazzed up the recipe a bit with the addition of 1 cup of chocolate chips. The cake was good and moist but the volume of the cake was less than adequate. I would have preferred a taller cake.
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2 users found this review helpful

Mom's Cheesecake

Reviewed: May 25, 2004
This is a really easy cheesecake to make. Allow it sufficient time to cool, though, so that it stops wiggling in the center!
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1 user found this review helpful

Best Lemonade Ever

Reviewed: May 4, 2004
Very refreshing and tasty! I made it ever so quickly by adding ice to the hot liquid to cool it down right away, then adding enough water to dilute the mixture.
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2 users found this review helpful

Strawberry Oat Muffins

Reviewed: Apr. 27, 2004
It tastes good, but it sure has a soggy of texture. It's weird! I'm not too sure if I'd make this again. I used chopped, fresh strawberries for this recipe.
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0 users found this review helpful

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