Maiden Recipe Reviews (Pg. 1) - Allrecipes.com (10433479)

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Slow Cooker Stuffing

Reviewed: Dec. 24, 2014
I'm giving it 5 stars for flavour. Only issue is that the bottom really got dry and brown after only 4 hours so I'll advice you to use all the broth it calls for and to stir it once in a while. Thanks for a great recipe, we'll never run out again.
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Quinoa Chicken

Reviewed: Oct. 5, 2014
Not bad except that I simmered this for quite a while after mixing all ingrediants but the chicken seemed to still lack flavour. t needs a little something before the Rotel goes in. Definitely salt and pepper, wished I had some lime juice would have liked to try that. Will make again for sure but give the chicken a boost with something.
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Homemade Chicken Soup

Reviewed: May 22, 2014
I'm giving this a 3 because in my humble opinion homemade doesn't involve the use of chicken bouillon and that's what I was looking for. I think if you add enough herbs when you're boiling down the broth and later to your soup you won't need manufactured bouillon, that's what I did using this as a basic recipe minus the bouillon. I threw some sage, rosemary, bay leaf, thyme, (dill I think?) whole peppercorns...anything I could think of that goes with chicken into the broth when I boiled it. I didn't take everything out of the pan before straining, I just dumped the broth and all over a colander and strained it into a big bowl that way. Picking out pieces of chicken right from the colander. I too used fresh veggies in the final soup. Then I threw in all the other herbs I mentioned before and added salt only to taste. Next time I'm going to throw in a little bit of raw brown rice too.
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Chicken and Chinese Vegetable Stir-Fry

Reviewed: Nov. 30, 2012
Very tasty yes but I wouldn't label it 'authentic Chinese restaurant style'. I also used far less cornstarch going by experience and incorporated more veggies. Will make again thanks.
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3 users found this review helpful

Spinach and Rice (Spanakorizo)

Reviewed: Jan. 27, 2012
I loved this and gave it 5 stars despite the tweaking I think this recipe called for. I too sautéed the dry rice with the onion and garlic (I added). I used chicken broth leftover in the fridge and cut back a bit on the spinach although a bit more or less would make no difference. Highly recommend using more rice as it was apparent that even by doubling it the end result was 'soupy' and I could have used more yet. I squeezed half a fresh lemon into it in the end and crumbled some Feta AFTER removing it from the heat. So, so good!
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4 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Jan. 1, 2012
I made this dish in one pot (except for cooking the noodles) as I think it improves the flavour. Experiment! After frying mushrooms add the second amount of butter to the same pan then the flour as well. This way you're not losing all those delicious browned bits. Stir the milk in right away (slowly) stirring constantly to avoid lumps as it will thicken fast. Throw your peas, cooked noddles, tuna, chedar, etc, right into the same pan. I added some fresh parley and tarrogon along with my S&P as I had it on hand. Pour into a deep casserole dish. Add remaining butter to the same pan and stir in the bread crumbs. Sprinkle on top and bake! I baked this for a lot longer than recommended. First for 30 minutes with the lid on as some reviews said it was dry, then I took the lid off and baked for another 20 minutes. Great recipe though, I had fun playing with it thank you!
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8 users found this review helpful

Foil Barbecued Trout with Wine

Reviewed: Jul. 17, 2011
Loved it but can't give it 5 stars because I changed...added plenty of fresh chopped garlic to the butter and microwaved the two together to melt before pouring on fish. Dill would be good too and yes, plenty of fresh ground pepper! Yum, moist and tender.
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4 users found this review helpful

Lemon Asparagus

Reviewed: Apr. 24, 2011
One of my side dishes for Easter Dinner, yummy. And now my son will eat Asparagus too! Thanks.
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3 users found this review helpful

Lemon-Maple Butternut Squash

Reviewed: Apr. 24, 2011
My first time making squash as a lone side dish and it was delicious. I had a small squash so I cut back on the syrup and butter. Passing this recipe on!
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2 users found this review helpful

Hot Cheesy Spinach Dip

Reviewed: Apr. 18, 2011
Thank you for this great recipe! I love it because you can alter it quite easily to suit your taste but I'm sure its delicious as is, except for the amount of butter. No offense but I cut it back significantly. I chopped quite a bit of fresh organic spinach before adding to my pan with the garlic, add more of that too! I also added half a jar of chopped artichoke hearts but its not a requirement for taste. :) I think the wine tho, is essential and I also boiled it down in my pan. As always I omit the salt, 99% of the time it is irrelevant and 100% of the time it is bad for you. :) I used chopped hot peppers instead of hot sauce but wished I had some Rotel, we don't have it here in Canada so I usually grab a few cans when I'm 'down that way'. :D I added the green onion in the end to keep it more 'fresh' and you can pile that in too if you like! I used Mozzarella, Parmesan and Asiago (because it was on sale!) a dollop of real mayonnaise and a dollop of sour cream because it was on hand. Spread it on pumpernickel and whole wheat baby pita shells yum yum! Loved the idea someone mentioned to put it in a small crock pot to take to a gathering, that'll keep it hot and soft!
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4 users found this review helpful
Photo by Maiden

Stuffed Peppers My Way

Reviewed: Jan. 26, 2011
I'm giving this recipe a Wow. Not only because they were delicious but because they are so good for you! Forgive me but I changed it up just a bit...omit the salt its completely unnecessary. I poured my 1 tbsp of Olive Oil into a cup and brushed my peppers with them before putting in the oven, thank you to another reviewer for that. I still had oil left for the fry-pan for the vegetables. Also used brown rice which takes 40 minutes to cook so I suggest you put it on first. :) Fresh Basil naturally. (you have no idea what an improvement it is if you haven't tried it) I used more garlic than was called for, added spinach and of course one fresh tomato as the recipe did call for. I try to keep 'canned' or 'packaged' food out of a great healthy dish like this. (Note: V8 while full of vegetables is also full of preservatives) Thank you for this great recipe, it works as a main course (for me) or as a side dish with a crowd.
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3 users found this review helpful
Photo by Maiden

Mozzarella Parmesan Chicken

Reviewed: Dec. 2, 2010
This was very good. I gave it 4 stars only because I added so many herbs that I think it would have been a little bland without them as some reviews have said. I used thighs which came out very moist and delicious. I rubbed them with oregano and garlic powder before baking. I used cream of chicken first stirring in some oregano, garlic and minced onion. I only needed to bake the thighs 30 minutes, turn and 30 minutes more before adding cream of mushroom soup mixed with garlic and basil. Turned out great and has me perplexed as to how anyone thinks the oregano in this recipe could be overpowering considering how much soup is used...that, in my opinion, keeps it quite creamy and 'gentle'.
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5 users found this review helpful

Maple Salmon

Reviewed: Nov. 20, 2010
I didn't think this was too sweet at all. I wonder if the difference depends on what maple syrup you use? I also baked it in foil. I like wrapping fish this way to make sure the sauce cooks ON the fish not beside it. I liked this very much. Next time I think I'll boil the sauce down (with far more garlic cloves) to make it thick before baking.
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4 users found this review helpful
Photo by Maiden

Parmesan-Coated Italian Chicken Breasts

Reviewed: Nov. 17, 2010
Very much like Chicken Parmesan only easier! I didn't alter this recipe too much, adding a bit of milk and pepper to the eggs, I used Italian style bread crumbs, olive oil for frying and Mozzarella cheese instead of Monterey Jack which was all I had but would like to try the stronger tasting cheese next time. I pounded the chicken breasts before coating and covered the baking dish with foil for the first 20 minutes than removed the foil and continued baking while my pasta cooked. Very tasty thanks!
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19 users found this review helpful

Oyster Sauce Chicken

Reviewed: Nov. 11, 2010
This was very good, thank you. I don't think it's necessary to precook the chicken though as I found THAT to be the unpleasant smell...kind of like thawing ground beef in a microwave. Yuk! If you don't precook the chicken and you turn down your temperature there is no need to add water or thicken your sauce with cornstarch (which is not good for you) I skinned my thighs as we all know chicken skins are not good for you either...sorry for the 'health kick'. I only used 1 cup of Oyster sauce as it's expensive and just a bit of brown (instead of white) sugar 'winging it' as I usually do. The chicken was tender, the sauce perfect. Great for pouring over my Basmati Rice.
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Bread and Celery Stuffing

Reviewed: Oct. 11, 2010
Very similar to the basic dressing I've made for years only I lie the bread out the night before or it sends to be a bit too soggy? Also, I sprinkle the pepper, poultry seasoning and/or sage directly onto the broken bread not into the melted butter. I also omit the salt, unnecessary and its not good for you anyway. :) I also find that the chicken broth is unnecessary if you're stuffing a turkey however it may be a good idea to use it if you're baking the stuffing in a separate pan.
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Merry Cherry Bars

Reviewed: Dec. 20, 2009
Had my son pick out the red and green coloured mini 'chocolates' while I prepared the dough. Baked these much longer to cook the 'middle' but still it was kinda gooey while the edges were becoming overcooked. A hit at the family Christmas tho and will make again.
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4 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Dec. 16, 2009
I used cornstarch as well and the thickness was perfect...putting it in the fridge (or freezer as suggested below) isn't the idea. Not sure about the reasoning behind only using egg yolks (as the whole egg is much more nutritious too) but don't think me using whole eggs effected the consistency. You have to be patient with this recipe, keep your stove on med to low so as not to burn it and give it time. All of a sudden it will start to thicken, just keep stirring and you will see. BTW, great pie but a little too much filling for one store-bought Tenderflake deep dish...not that I'm complaining. :) I used 1/4 cup coconut milk, thats all I could get from one coconut, but would like to use more next time, and coconut extract in the filling with real whip cream. Yum.
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3 users found this review helpful

Oyster Sauce Fish

Reviewed: Dec. 11, 2009
I'm giving this a 5 because my teenage son loved it too, which is rare. I replaced the oil AND cooking spray with real butter, not too much though. As suggested I added raw shrimp and truthfully I liked it better with the shrimp than the fish but still, nice combination. I'll make this again thank you!
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6 users found this review helpful

Blackened Fish

Reviewed: May 8, 2008
Loved it, thank you!
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2 users found this review helpful

 
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