TracyNJ Recipe Reviews (Pg. 1) - (10280615)

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Avocado Mango Salsa

Reviewed: May 3, 2012
I make salsa exactly like this but I use a generous amount of Cayenne instead of the habanero. Much easier and still great taste. Also you can make a delicious salad from the same recipe by adding about an equal part of diced jicama, maybe 2 more limes worth of juice and serve on baby spinach or greens of your choice. YUM!
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2 users found this review helpful

Pepperoni Stuffed Mushrooms

Reviewed: Oct. 7, 2011
OK these were absolutely delicious! For maybe the first time in my life I didn't change a thing--Never made stuffed mushrooms before. I usually shy away from anything that labor intensive but these sounded so good I had to try. Well worth the effort. Thanks to the person who gave the helpful tip of sauteing then letting them drain before stuffing. A LOT of water came out and I'm sure they would have been quite messy without that step. YUM YUM YUM! Great recipe!
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2 users found this review helpful

Creamy Cheesy Scrambled Eggs with Basil

Reviewed: Aug. 7, 2011
Yum! But instead of just adding minced basil I added some pesto I had on hand. Also a mixture of mozzarella and parmesan for the cheese. I had never tried sour cream before in eggs. Delicious! And super easy.
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10 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 18, 2011
Delicious! I didn't have any lemon pepper or garlic powder so what I did was marinate the chicken in maybe 1/2 C lemon juice with the dill, and a sprinkling of adobo. Since I used heavy cream I opted to saute the chicken in olive oil and contrary to what a number of reviewers suggested I did NOT flour the meat-just browned it in the oil. Removed to a plate and quickly sauteed some minces garlic before deglazing the pan with the lemon juice marinade. As suggested by some others I used a full cup of cream. I second the reviewer who said resist the urge to add a thickener. Just reduce the cream to a sauce-it's delicious like that. One more error turned good: I was rushing and didn't read carefully and instead of 2T capers I just dumped in the whole little bottle. I would probably do that again-we love capers! I returned the chicken to the pan which isn't quite as pretty but the sauce was so delicious I wanted to coat the chicken in it. This was so easy and so good it will definitely go to the repeat section. Thanks for such a simple and delicious recipe!!!
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14 users found this review helpful

Chicken Fiesta Salad

Reviewed: Jun. 26, 2011
Great summer meal! Even the "men folk" were pleased and satisfied which rarely happens with a salad meal at our house. I only made a couple tiny changes that were mostly about my taste really. I cut the chicken into bite sized pieces before coating with the seasoning mixture then stir fried. I didn't have canned corn so I used frozen and it came out great. I did NOT drain the black beans because it made them a bit more saucey. I used yummy little grape tomatoes instead of big ones only because fresh garden tomatoes aren't in season yet here and I'm very fussy about my tomatoes. I used a hot salsa which would normally be too much for me but mixed in with the beans and corn it had just the right amount of kick. Last but not least I topped with some shredded sharp cheddar. When I make it again--and I surely will- I may add some black olives and maybe crumble on some corn chips. This was DELICIOUS easy and quick-everything I look for! Thanks for a great recipe!
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4 users found this review helpful

Strawberry-Mango Mesclun Salad

Reviewed: Jul. 1, 2008
Yummy! I had to do some substitutions for my taste and what I had on hand. I used a mix of spinach and fresh green leaf letuce from the farmer's market. Didn't have cranberries so I subbed dried gogi berries and only about half what was called for. I added about 3/4 C gorgonzola crumbles. Also used a good strong olive oil instead of canola and cut way down on the sugar using about 1-2Tbs. It was plenty sweet with the balsamic vinegar--actually really yummy dressing I'll make again for any salad with fruit in it. Oh yeah- toast the almonds for a nicer flavor. This was a delicious and beautiful salad. I couldn't stop eating it. In fact, I skipped my main course because I was enjoying this salad so much!
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1 user found this review helpful

Pumpkin Fluff Dip

Reviewed: Nov. 16, 2007
I happened on this recipe several years ago when I was looking for a way to prepare somehing with pumpkin for my preschool class to taste that they might actually enjoy. They liked it so much that I have had them make it for our Thanksgiving feast every year since. It's great because they can totally do it themselves. As some other reviewers suggested I double the pumpkin and use 2 small pudding boxes instead of 1 large. Everyone loves it. I love the pumpkin serving bowl pictured here now. Can't wait to try that next week.
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3 users found this review helpful

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