SeattleGal34 Recipe Reviews (Pg. 1) - Allrecipes.com (10295701)

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Sausage Pasta

Reviewed: Oct. 1, 2014
I used smoked spicy Italian sausage, casings removed and crumbled. I used Rotini shaped pasta to caputer all the goodness in the swirls. I watched carefully while adding the liquid so it wouldn't get too soupy. I also used fresh spinach and fresh basil. I had some leftover roasted butternut squash and tossed that in, too! DELISH, I will be making this over and over.
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Sicilian Pineapple Pork Roast

Reviewed: Sep. 18, 2014
I'm on my third batch, and just love it and so does my family. I add carrots to the pot and trim down the pineapple a bit as the carrots are sweet. I also add lots of cracked pepper, and serve it with quartered boiled potatoes to soak up the juices. Be sure to brown the roast first if you want a super tender pork roast! I've also done this in the crock pot, starting out on high for an hour, then reducing to low for 5-6 until done.
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1 user found this review helpful

Black Bean Vegetable Soup

Reviewed: Jun. 17, 2010
Perfect no-worries recipe to commit to memory. Taking other reviewers' comments into consideration: doubled the garlic and cumin, and used 1 can chicken broth. Use pureed tomatoes instead, and when all is soft and cooked, add a little cream (!) and use an immersion blender for a few zaps until it has the consistency you want. I imagine a little yogurt or sour cream would also do the trick. Add thawed frozen corn at the very end and heat through. Serve with chopped cilantro and green onions and grated monterray jack cheese. Nummy!
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Scalloped Potatoes and Onions

Reviewed: Apr. 22, 2010
This Easter I made two version of scalloped potatoes, one with tons of cheese and this one. All the folks who thought "how good could it be without cheese?" were totally surprised. EVERYONE preferred this one. It is perfect for our family because we are not only watching calories, but some are lactose intolerant. It was really really delish and creamy, you have no idea there is no dairy or cheese!
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Fajita Marinade I

Reviewed: Apr. 22, 2010
I made this recipe exactly and really enjoyed it. I did use low sodium soy sauce, however. Note thaqt you DO need to let the mean SOAK for at least a couple hours so the 15 minute prep time is somewhat misleading. I sauted 1 red, 1 green & one jalapeno, 1 clove garlic and a pinch or so of oregano in olive oil until soft, and added the chicken. Be sure to reserve some of the marinade to add to the dish as desired. Don't use the marinade you soaked the chicken in though! Good stuff, slightly different from typical Tex Mex restaurant fajitas.
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Halibut with Cream Sauce

Reviewed: Apr. 22, 2010
Very easy, yet elegant. The sauce was delish! I followed this recipe exactly. I did reserve a little sauce to "dab" on and I also opened up the foil and broiled the crumbs from 1 minute to crisp it up a bit. Served it on top of a simple longrain/wild rice mix. Super easy for every day, but elegant enough for a dinner party. Will make again!
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Cucumber Raita

Reviewed: Nov. 20, 2009
Regarding "Greek style" yogurt, if you cannot find it and you don't want watery Raita, then you can add a Tbls or so of thick sour cream. This will help bind it. Also, you can chop the cukes in advance, sprinkle with the salt and let sit for an hour. Then drain off the liquid before adding the rest of the ingredients. Lastly, I completely omit the lemon juice and just serve lemon wedges on the side.
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2 users found this review helpful

Quiche Lorraine I

Reviewed: Nov. 5, 2009
Where's the green stuff that's in the photo??? I made this according to recipe but with 1 extra egg and a package of thawed/drained/chopped spinach. As others have noted, use your math to determine how much milk/egg is needed for your dish size. I used a deep dish and a ready-made crust and had room for an extra egg plus the spinach.
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Green Goddess Salad Dressing

Reviewed: Aug. 13, 2009
Don't know where this photo came from, but this is the perfect Green Goddess recipe.
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13 users found this review helpful

Watermelon Summer Salad

Reviewed: Aug. 1, 2009
Very good, but you need to "tweak" the proportions according to your taste. It gets mushy fast, so go easy on the lime and serve with lime wedges and insist your guests apply their own! Onion is strong, so do rinse and pat dry first. Works great with sweets as well, so this salad good use for Walla Walla's.
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5 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 22, 2009
OMG. OMG. OMFG!!! This is the best, best, best ever. Make a huge batch and use it all summer. Perfect to launch your summer bbq season. Change nothing.
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2 users found this review helpful

Vegan Red Lentil Soup

Reviewed: Apr. 1, 2009
Like other readers have posted, this is an awesome versitile recipe. I pretty much followed this with a couple teen exceptions. I put in a Tbls of curry... ooops! But it was DELISH! Glad I did! I also had a bag of spinach I needed to use up so I shredded it and tossed it in. I used a bag of frozen organic squash and made this recipe in my crock-pot. I cooked it all down on low about 5 hours, then used my immersion blender to semi-puree it.
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Beet, Orange and Apple Salad

Reviewed: Jan. 16, 2009
Someone said "this is the perfect summer recipe" but I disagree. This is perfect for autumn or winter, there are way more exciting fresh things in summer than beets and apples! In fact, I served this as an appetizer to Thanksgiving and it was HUGE, people came back for more salad instead of turkey. I tweaked it: 1. I used canned beets! I drained and sliced into strips. 2. Added arugula and some butter lettuce to beet greens. 3. Used walnuts instead of sunflower seeds. 4. Topped with crumbled goat cheese. 4. Used mandarins, the kind that are so sweet aroudn the holidays. Again, this is most definitely an autumn winter salad, perfect for holiday entertaining.
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33 users found this review helpful

Chocolate Mayan Bundt Cake

Reviewed: Jan. 3, 2009
I actually really enjoyed this recipe. I think previous reviewers must not have measured correctly or used stale ingredients. It worked great for me, but I used less flour just in case and it was very moist. I also used a chili flavor chocolate bar (dagoba) instead, and only just barely glazed the cake. I served with vanilla bean ice cream (of course!) and drizzled Kahlua for good measure. Definitely worth a try and a tweak.
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2 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Nov. 30, 2008
This was dull and dry. I'm sure with tweaking, I can get it to work but for now I am deleting it from my recipe box. Won't make it again. Easier and more successful in the oven!
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1 user found this review helpful

Vegetarian Chili

Reviewed: Nov. 30, 2008
I served this at our election night party. I took a hint from a similar recipe in the New Basics cookbook and added lots of fresh DILL and served with a wedge of lemon. Everyone loved it. Very filling and tasty!
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11 users found this review helpful

Salmon Chowder

Reviewed: Nov. 30, 2008
Delish. Very rich, so I decided to hold back on the butter and use reduced fat evaporated milk. I also completely omitted the cheese. The key is definitely the creamed corn so don't omit it. Use lots of chopped parsley and cracked pepper to garnish.
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Carrot and Ginger Soup

Reviewed: Nov. 30, 2008
Tops! I used half chicken broth & half water for richness. For a shortcut, I bought a bag of frozen organic butternut squash and omitted the first step. I also like more ginger, because we wanted something for after the Thanksgiving feast that would help our digestive tract! Served with half and half at the bottom of the bowl and topped with parmesan. Will make again!
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Butternut Squash Risotto

Reviewed: Nov. 30, 2008
We actually had this as a main course with lots of nutty parmesan on top and a big chopped salad. It seems to want lots of pepper. Also, I bought a bag of frozen organic butternut squash and it was really easy to make.
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4 users found this review helpful

Slow-Cooker Posole

Reviewed: Nov. 24, 2008
I usually make Posole from scratch and was pleasantly surprised that this "throw-together" version turned out so well. I would recommened cooking it the day before so that the flavors blend and soften. I used chicken broth and chicken and servered over shredded cabbage. I served with traditional accompaniments: lime wedges, radishes, cabbage, dried oregano and chili sauces. It really turned otu great! I did use a "gourmet" brand enchilada sauce from our upscale neighborhood store. Next time, I'll try it with green enchilada sauce.
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43 users found this review helpful

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