althee921 Recipe Reviews (Pg. 1) - Allrecipes.com (10430998)

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Apple Ham Grilled Cheese

Reviewed: Nov. 21, 2008
I had to give this recipe 4 stars, but with my alterations, I would rate it 5. I make this sandwich with thinly sliced, high-quality ham such as Boar's Head. I use green, pink lady, or gala apples and I never remove the peel. I then simply layer the ham, apple, and cheese on the bread (I like using bakery bread like a honey wheat), dip in egg, and grill. I would never chop the ham and add mayo - the sandwich is so delicious and so much better for you without it!
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7 users found this review helpful

Chicken in Savory Lemon Sauce

Reviewed: Aug. 17, 2010
I took the advice of a couple other reviews and used the juice of a whole lemon. Served with wild rice and crusty french bread for dipping - this was a big hit with the boyfriend!
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6 users found this review helpful

Creamy Edamame Risotto

Reviewed: Oct. 19, 2008
I made the recipe exactly as is, it came out great! I wouldn't make it as a main dish, but a side to a fish (tuna/salmon). My honey loved it, too! Defintely great for company.
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6 users found this review helpful

Salmon with Lemon and Dill

Reviewed: Jul. 29, 2008
This recipe was fantastic! I made it for company and not only was it super easy, everybody loved it! A few pointers: Add the lemon juice either at room temperature or while the butter is still over the heat. This way the butter doesn't harden on you like mine (I stored my lemons in the fridge). I used about 1/2 T dill, I didn't want it to be overpowering. I also used wild salmon with the skin on one side, it was fantastic. A lovely color, plus the skin flakes right off and keeps the bottom of the fish perfectly moist and tender. I will DEFINITELY make this over and over!
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4 users found this review helpful

Zucchini Alfredo

Reviewed: Aug. 26, 2010
I did take the other reader's advice and added onion and doubled the garlic. Still was extremely bland. Also, I would sub out milk for half and half or cream and double. Would be slightly improved with some shrimp. This was really just not good, and was nothing like a true alfredo.
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3 users found this review helpful

Chili Rellenos Casserole

Reviewed: Aug. 31, 2010
I made a few of the recommended alterations: I used a 12 oz can of condensed milk instead of the condensed/regular milk combo called for in the recipe. I also used more cheese than called for as I like cheesy mexican food. I used 3 eggs instead of 2 (the mix was very watery and other comments said use 3). AND I used enchilada sauce vs. tomato. This was just OK for me. I think I would make it again but alter it to be more of a dip instead of a meal. DEFINITELY either use a smaller pan or more chiles because I used 15oz chiles and only had enough for one layer.
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2 users found this review helpful

Miso Soup

Reviewed: Nov. 21, 2008
This soup is just like what you get in the restaurant! Next time, I'll add some seaweed and a little less tofu. This a cinch to make. I can also credit the writer of this recipe with being the reason I shop in the Asian food market - it's a gold mine! The produce is amazing and the prices are great! This recipe changed my life! Thank you!
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2 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Oct. 16, 2008
I also thought this recipe was strange, but this was the only recipe I could find on this site for the cut of meat my honey bought on sale at Costco...It turned out delicious! Not only is it great the night I make it, but we LOVE using leftovers to make steak and cheese subs...MMMM! We make this recipe all the time now! When I make it, I use no salt but generously sprinkle Tenderizer on it, otherwise it's too chewy. Thanks for a really unique recipe!
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2 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Aug. 31, 2010
This bread was pretty good. I made the recipe as is. The batter I thought was much better than the bread was when it came out. Next time I'll sub out the walnuts for chocolate chip for a sweeter bread.
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1 user found this review helpful

Crustless Spinach Quiche

Reviewed: Aug. 25, 2010
I made this recipe for the first time last weekend and it was DELICIOUS! I agree with other reviews, this is a totally flexible recipe. I added the recommended amount of spinach but I used other veggies too that were about to turn (1/2 a red pepper & a tomato) and even my boyfriend (who won't eat plain veggies) ate it and then ate seconds! I will definitely be making this over and over!
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1 user found this review helpful

French Spring Soup

Reviewed: Aug. 19, 2010
This recipe was SOOO good! A word of caution- make sure you use a LARGE pot - like the type you use for making large quantities of spaghetti sauce or chicken broth. I simmered mine for probably an hour vs. the recommended 30 minutes because my company was running late and so the volume reduced enough for the last minute addition of spinach and half and half (which I substituted for cream). I would definitely make this again.
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1 user found this review helpful

Sweet Potato Biscuits

Reviewed: Mar. 11, 2009
I absolutely love this recipe. I made the recipe as-is and the result was a perfect, moist biscuit. The sweet potato really adds a great flavor, but it doesn't outright taste like sweet potatoes. I made this to use up sweet potatoes that were about to turn and knowing that made the mashed sweet potatoes pretty bland with no added ingredients like cinnamon, etc. I would def make this again. The only thing I did different was to drop the biscuits by spoon rather than cutting them because the batter was a little sticky, plus the rustic look is nice. I like my baked goods to look homemade rather than from a Pillsbury can.
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1 user found this review helpful

Rosenmunnar

Reviewed: Dec. 3, 2008
My mom made these all the time for Christas growing up...so I thought they would be great, but indeed this is not the same recipe!! The batter when baked tastes too flour-y...the only savior was my strawberry rhubarb preserves and some icing made from confectioner's sugar and water...I'm sorry. I hate leaving bad reviews, but this turned out to be a big flop and I will never make them again. Oh yea, and as far as making 72 cookies?? No way...I ended up with 28 and I followed the batter recipe to a T and even used a 1-inch diameter scooper to shape cookies. An obvious error.
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1 user found this review helpful

Chicken Scarpariello

Reviewed: Nov. 20, 2008
This was a fantastic recipe! I followed the feedback of another member, subbing chicken stock for the water, adding lemon juice, and a little four-water mixture. I don't think I would have enjoyed it quite so much without said changes, that's why I gave it 4 stars. I pounded out my chicken breasts before cooking, the result being I could cut them with a fork - so juicy & tender!! Serve with grated parmesean cheese. YUMMM!!!
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1 user found this review helpful

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta

Reviewed: Oct. 22, 2008
In theory, this recipe is good. But, I made this to a T and you REALLY need a riser so the bacon fat can drip away from the chicken. I even flipped the recipe 1/2 way through, and the bacon was still soggy. I would probably like to do a cheddar and broccoli filling instead of ricotta and spinach. Also, I would finish the chicken off in a pan on the stove, just to give the bacon extra crispiness.
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1 user found this review helpful

Vegetable Pizza I

Reviewed: Oct. 21, 2008
This is a great recipe that I've had for a long time - it's frequently used for Pampered Chef parties - I love it - its so simple and such a great standby. I've also seen variations that use yogurt and honey as the base for the "sauce" and use chopped fruits (peaches, raspberries) for the "toppings" - great for a breakfast potluck.
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1 user found this review helpful

Eggplant Tomato Bake

Reviewed: Jul. 29, 2008
This recipe was a BIG hit with the family! A couple pointers: use Italian eggplant, it's smaller and more tender, but the perfect size to pile vine tomatoes on. I brushed the eggplant with olive oil per other comments, the eggplant was very tender. I also put a sprinkle of mozzerella cheese on the top of the parmesean, it was perfect!
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1 user found this review helpful

Garlic and Ranch Turkey Burgers

Reviewed: Mar. 10, 2009
Sorry, Big J Rules, but this burger recipe was a flop. Because of the weather, we made these on our indoor grate and honestly, if we hadn't the burgers would have fallen right through the grill grates and onto the charcoal. I took other user's advice and added extra breadcrumbs, and our burgers fell apart and leaked into the crevices of our indoor grill and burned even on medium heat anyways. And as liquidy as they were, the more they cooked, they turned crumbly and dry. An absolute bomb and a waste of food. The flavoring IS a good idea, I will give you that much. I would skip the egg, halve the worstershire sauce, and add breadcrumbs and maybe have a better result. An absolute disaster, people. I truly feel bad giving this rating, I've never given a 1 star out before, but this was totally gross.
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0 users found this review helpful

Modenese Pork Chops

Reviewed: Mar. 10, 2009
This is the best recipe I have ever used to make pork chops! The flavor of the "gravy" was amazing. Unlike a lot of popular chops recipes, the sauce didn't overpower the nice cut of meat! The one problem I did have was that towards the end of the cooking time, the pan gravy seemed to be drying out too fast so I added a little extra white wine. I loved it, so did my honey, therefore, this is my new default pork chop recipe!! Thanks
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0 users found this review helpful

Catherine's Sirloin Tip Roast

Reviewed: Feb. 2, 2009
I'm sorry, this recipe really wasn't the best. I used tenderizer and it still was a bit tough. If I ever make this recipe again (and I doubt it) - I would marinate the roast and then rub in LOTS of tenderizer. I was expecting something a lot better, especially for a pricier cut of meat.
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0 users found this review helpful

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