Denise Recipe Reviews (Pg. 1) - Allrecipes.com (10301302)

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Denise

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Broccoli Casserole III

Reviewed: Feb. 24, 2010
I've had more requests for this recipe after debuting it at Thanksgiving than anything else! It's always the first dish to get kicked!
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8 users found this review helpful

Artichoke Spinach Dip

Reviewed: Feb. 24, 2010
Fantastic! I make this in a sourdough bread bowl to rave reviews.
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2 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 24, 2010
This was very good! I don't think I reduced the balsamic mushroom sauce enough because it was very runny, but the flavor was tasty. Husband enjoyed it too!
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1 user found this review helpful

Gourmet Mushroom Risotto

Reviewed: Aug. 15, 2009
Wow! I almost never make recipes without some kind of an adjustment, but given that this was my first try at any risotta, I did it exactly as scripted (exception: I couldn't find the shallots in my recently redesigned grocery store, so I used an onion instead). I don't think there will be any need to search for other recipes - this was DELICIOUS! However, it took me wayyyyyyyyyy longer than 15-20 minutes for the rice to absorb all of the chicken broth. More like 30-40. Definitely, definitely worth it.
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1 user found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Apr. 5, 2008
I made chicken enchiladas using this sauce last night. First of all, my husband RAVED about how delicious they were. Now, I've made literally dozens of meals for my husband with recipes from this site, and last night, after he went to bed, he actually came back out and re-iterated at how fabulous I am for making enchiladas from scratch. Though it may not be "authentic" as some people are saying, I must say - thank you, for a fabulous, super-easy, tastes-like-I-can-cook-Mexican-food sauce. My adjustments: I didn't have onion salt, so I doubled the garlic powder & it tasted fine. Nor do I know the difference between chili powders, so I used regular old McCormick Chili Powder. I subbed whole wheat flour for the regular and chicken stock for the water. Great stuff!
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2 users found this review helpful

Four Cheese Macaroni

Reviewed: Dec. 19, 2007
This was very good... [Note: I probably shouldn't actually rate it, since I didn't follow the directions in any way, shape or form, but I used (most of) the same ingredients]. I used Monterey Jack, Sharp Cheddar, Mild Cheddar, and Fontina cheese. I melted butter in large saucepan over medium heat, then added half-and-half until very warm. I added the Velveeta until it was nearly completely melted, then included the rest of the cheeses, and added some garlic powder, ground mustard and paprika for some extra flavor. Next, I poured the creamy cheese mixture over the slightly cooked macaroni, added it to a greased casserole dish, and sprinkled with a mixture of plain bread crumbs and Parmesan cheese. It was quite good, very rich and creamy. So thank you so much for the incredibly indulgent idea, though I won't make this very much due to the high fat and calorie content (much to husband's dismay)! ......................................... UPDATE: I made it this way the night before a work pot luck & my co-workers raved... even microwaved. The more cream & butter, the better!
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71 users found this review helpful

Chicken Tikka Masala

Reviewed: Nov. 19, 2007
This was my first time cooking Indian food, and it tasted great! My husband and I agreed that we no longer need to go to our favorite Indian restaurant to get a similar-tasting (if not better!) recipe. Thank you to all reviewers who advised to cut down on the salt (I used 1 tsp in the marinade and 1 tsp in the sauce). Since it was cold outside and our grill is cumbersome, we simply grilled on the skewers on our George Foreman grill, and, to suit our tastes, reduced the cayenne pepper to half. Still quite spicy with the full jalepeno, but perfect for us! Thank you so much for sharing!
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Nov. 16, 2007
This is one of my favorite recipes on this site! Easy to prepare, and well worth it!
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2 users found this review helpful

Portuguese Chicken I

Reviewed: Nov. 16, 2007
This was very tasty and very easy to prepare! I added the salt and pepper just before the cream, and that tasted great to husband and me. Instead of chicken with skin, I used four very large skinless, boneless chicken breasts and simmered for about 35 minutes. Thank you for sharing!
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2 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Jul. 17, 2007
This was wonderful!! I too used all whole wheat flour and added 3 tsp gluten. Since I used fast rising yeast, I only let the first rise last 30 minutes, and the second rise for only about 20 minutes (due to time constraints, as I neglected to read ahead!). To make a great authentic tasting crispy crust, I folded the edges and pinched them over, prebaked the crust at 500 degrees for 7 minutes, brushed with olive oil, reduced the heat to 450 and added toppings. It was fantastic! (For a very tasty pizza, top the sauce with garlic, spinach and goat cheese - yum!) This recipe made one "large" pizza and two personal size with a fairly thick crust (but not too thick!) I will definitely make this again - thanks!!
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4 users found this review helpful

Great Mac and Cheese

Reviewed: Jul. 11, 2007
This recipe was easy to make, but very bland. I had to add loads of garlic powder to get any kind of taste, and it only looked appetizing right out of the pot. Once it had sat on the stove for a while, it all clumped together and became quite grainy. It needs some adjustment, a lot more flavor. I don't know if I'll make this again.
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0 users found this review helpful

Chicken Breasts Stuffed with Perfection

Reviewed: May 15, 2007
Wow... just, wow. My husband and I LOVED this recipe, but as always I made some adjustments. First (as recommended by other reviewers), I used Italian seasoned bread crumbs mixed with Parmesan cheese as the topping on the chicken. I also coated the chicken with the breadcrumbs. I also used about 1.5 times the garlic. My major adjustment came in the substitution of one of the ingredients. Instead of feta, I used goat cheese, and that's where the "WOW" came from. If you're a fan of goat cheese, you've got to try it this way. Thanks so much for sharing this amazing recipe - my husband and I have a new favorite dish! Update - I served the "stuffing" as a dip at a party and my guests went nuts for it. Thanks again!
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32 users found this review helpful

Macaroni Chicken Dinner

Reviewed: Mar. 23, 2007
My husband raved about this recipe. Instead of chicken, I substituted ham, and instead of celery I used broccoli. The result was a slightly less healthy yet wonderfully delicious dinner that was great reheated for lunch the next day.
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2 users found this review helpful

 
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