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

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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 1, 2008
I tried this recipe exactly as it reads, and it was fantastic!! Next time, I'm going to take the advice of another user and try making my own crust of gingersnaps and use more of the plain mix on the bottom for a thicker layer & bake in my springform pan. I will DEFINITELY be making this again! Thanks for a great new Thanksgiving dessert.
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0 users 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

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

Sirloin Steak with Garlic Butter

Reviewed: Jul. 29, 2008
I just use whatever cut of steak and marinade at least one day (I use tenderizer, worcestershire, and garlic powder). I make the butter just as the recipe reads and let sit, etc. It makes your steak so tender you don't even really need a knife. Absolutely fantastic!!
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0 users 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

Fried Rice Restaurant Style

Reviewed: Oct. 16, 2008
This is something I make again and again at home. I always use leftover white rice from a lunch I have catered every week. Most of the time, it comes with all the veggies chopped up in it. So all I do is heat up the oil, scramble a few eggs, throw in the cold rice, add sesame oil and soy sauce. I even have served this for company as a side dish and it goes over great every time. Thanks so much for this recipe - It's definitely a keeper!!
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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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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

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

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

Mushroom Pork Chops

Reviewed: Nov. 14, 2008
This recipe was great! Be careful not to overdo the chops due to cooking time - ours were done long before the estimated time. The gravy was amazing, I found myself using bread to scoop up every last bite!
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White Peach Sangria

Reviewed: Oct. 28, 2008
I'm giving this 4 stars because my guests liked it more than I did. It was pretty good, but I didn't think the flavors melded together so well. I didn't add sugar due to personal tastes, so next time instead of a dry white wine, I'll use a Reisling or Gewurtz.
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0 users 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

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

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

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

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

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

Cabbage Fat-Burning Soup

Reviewed: Oct. 28, 2008
I love this soup! It's healthy, easy, and delicious! Make sure you use your largest pot in the house, this makes a TON of soup!
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0 users found this review helpful

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