Nerdmom Recipe Reviews (Pg. 1) - Allrecipes.com (10441612)

Chinese Chicken Fried Rice II

Reviewed: Oct. 13, 2011

Very good. I used brown rice instead of white. I cooked it fresh and rinsed with cold water as suggested by another reviewer. Also, I used chicken thighs instead of breasts. This is now a staple.

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I made this, but subbed black beans for northern beans and cumin for liquid smoke. So, the flavor was different, I will speak for the consistency. It was good and both of my picky eaters aged 2 and 4 enjoyed it. If you are concerned about sodium, I would sub your own spices for the seasoned stuffing mix and be sure to rinse the beans before you let them drain to get rid of any extra starch. Your stomach will thank you later. I have seen other recipes where they didn't process or blend the beans, and they just fell apart.

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Deb's Scallops Florentine

Reviewed: Nov. 27, 2010

I'm one of those folks that changes the recipe around , which is why I gave this one four stars. I cooked the spinach in the cream and cheese, added some tomatoes roasted in olive oil, salt, amd garlic. I omitted the breadcrumbs, seasoning and mozzerella, too much for my taste.

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The Best Chicken Fried Steak

Reviewed: Oct. 2, 2010

Perfect recipe. I used 1/2 cup of buttermilk as one and a half seemed a bit much and I make my own. Didn't want to waste. I also drained the oil out of the frying pan and used just fresh flour to retain that white gravy color. Breading on chicken fried steak should be like an entity to itself with a different texture and flavor than the steak it houses. This hit the mark. The tabasco added a tang that I enjoyed and fresh garlic is always welcome in my home. A tip, when flouring the meat, take the time to work it into the pores of the meat by pressing down on it before you fry and you will keep your breading. Also, use hot oil on medium or the flour will soak it up and the steaks will be soggy. I made CFS for a living when I was a teenager, and this is the best recipe I have seen in 15 years.

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Classic Lasagna

Reviewed: Aug. 22, 2009

The cooking time was too long, and it would have tasted better with fresh ingredients. Slice your own mushrooms or use presliced if you don't have enough time. Also, a fresh tomato or two and minced garlic in the sauce added some zest. It also would have benefited from some red pepper and cumin, just enough to add a spicy and savory flavor.

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5 users found this review helpful

Spinach Quiche with Kid Appeal

Reviewed: Jul. 20, 2009

This was delicious. I served it to my sister and niece for brunch and my sister was commenting on it the next day. My niece doesn't like spinach or onions, so she missed out. I used a deep dish pie crust instead of the rolled dough. It worked well. I used fresh spinach which I mixed with the onions after I sauteed them. I turned off the heat, and covered with a lid to lightly steam it.

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9 users found this review helpful

Mushroom Pork Chops

Reviewed: Mar. 27, 2009

This was a great idea that I revamped a bit. Instead of using cream of mushroom soup, I simply took half of the mushrooms 1/2 cup of heavy whipping cream and about 3 tablespoons of water salt and pepper and simmered for a bit until the mushrooms broke down. Then I placed the seared pork chops, and remaining mushrooms in the pan, covered and let cook for about 20 minutes on med-low heat.

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1 user found this review helpful

Enchiladas

Reviewed: Mar. 27, 2009

As it is, this tastes nothing like enchiladas. I should have known, but was fooled by the 4 stars rating. This recipe needs chilies, cumin, cilantro, red pepper, some paprika, the usual seasoning in mexican food. A packet of Taco Seasoning will do the trick if you don't have any of these on hand. Otherwise it is very bland even with the enchilada sauce. I recommend cooking the meat, draining if necessary, and then adding the spices right before you package the enchiladas

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Asparagus and Mushroom Frittata

Reviewed: Mar. 24, 2009

This recipe was pretty good. I took hint from other reviewers and crumbled some bacon over the top before adding the cheese. It needed something more than just thyme though. Next time I will saute a little garlic with the asparagus and mushrooms and add a dash of cumin to give it a savory flavor.

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5 users found this review helpful

Chicken and Spinach Ravioli

Reviewed: Nov. 3, 2008

This was a great recipe. The filling was a little bland for my taste to next time I will use fresh garlic instead of powdered. Also, pasta dough is all about experience. Too sticky and it won't form well, kneaded too much and it won't roll well. You can add flour to compensate for too much water, and just knead until it is elastic and holds together. I didn't let mine rest in the refrigerator, just covered in a bowl on the counter and it was workable enough.

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French Toast II

Reviewed: Oct. 26, 2008

This recipe was great, and I loved the nutmeg, Perfect tone. Even my son ate it, and he turns his nose up at everything.

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After-Christmas Turkey Potpie

Reviewed: Oct. 16, 2008

I used Turkey stock that I made from drippings and bones, and powdered milk instead of soup and it was a really good pot pie.

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Herb Butter Roasted Turkey

Reviewed: Oct. 13, 2008

I always use this method with chicken, and have had great results. Can't wait to try with Turkey!

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Spinach Stuffed Chicken Breast

Reviewed: Oct. 11, 2008

This was terrific. I served it on a bed of brown rice boiled in vegetable broth, and used turkey bacon as pork is off my personal menu.

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1 user found this review helpful

Apple Chicken Quesadillas

Reviewed: Oct. 11, 2008

Great quesadillas. I mixed a golden delicious apple with a granny smith to get a little sweet in. Next time I will take the suggestion of another rater and add fresh cilantro. A bit of lime wouldn't hurt either. I used the left-over filling to make grilled sandwiches the next day for lunch.

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1 user found this review helpful