Cheryl2008 Recipe Reviews (Pg. 1) - Allrecipes.com (10447855)

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Cheryl2008

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Greens with Cannellini Beans and Pancetta

Reviewed: Aug. 20, 2013
Good stuff! I added some chicken broth and a splash of white wine and let the kale simmer for about half an hour to get tender. Used a bean more like a large pinto bean (don't remember the name)and sprinkled a little red pepper flakes for some zip. Leftovers made a great lunch with some diced fresh tomato stirred in. I think it's even better left for a day or two in the fridge.
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Italian Breaded Pork Chops

Reviewed: Aug. 17, 2013
Only used 2 tenderized pork cutlets (2 diners) and floured before egg wash. Uses half Italian bread crumbs and half Panko, adding extra Italian seasoning and garlic powder with the cheese. Since these were thin and tender I only needed to brown in oil in my cast iron skillet maybe 7-8 minutes per side over med-high heat to start, then lowering to med. no need to heat up the oven and the were perfect. Used canola oil. Served with sautéed kale and white beans recipe from Allrecipes and sliced tomatoes.
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Barbeque Chicken Pasta Salad

Reviewed: Jun. 5, 2013
Left out the pasta, mayo, jicama, cumin. Grilled some onion, sweet peppers, a serrano pepper, squash on skewers until tender/crisp, and grilled corn wrapped in the husk and foil, and served veggies with grilled chicken tossed with the corn, (scraped off the ears) black beans, a little BBQ sauce, diced mozzarella, fresh oregano, thyme, cilantro. So good!
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Moroccan Fig Pork Roast

Reviewed: Jan. 7, 2013
This was such a good sauce! My roast was only a scant two pounds, so it really got coated well with only half the seasoning mix (saved the rest) and I let it sit for about 1.5 hrs on the counter to come to room temp with the seasoning on it. I added some prunes to the sauce, used a fig/lemon jam (a little extra too). I'm just sorry I didn't have a bigger roast since it only made 4 small portions. Served over a couscous/quinoa/veggie blend from the HEB freezer, and it was a hit. Hubby normally doesn't care for anything too exotic, but cleaned his plate on this one.
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Bean and Kale Ragu

Reviewed: Sep. 8, 2012
I made this Italian, leaving out the tomato/chiles, and cumin. Sauteed a chopped onion with a cup of mushrooms, a diced small red bell pepper, a minced garlic clove in a tsp of veg. oil with the lid on to let them steam and reduce down, then added a 1/2 cup chicken broth, splash of white wine, 1 can of beans, a T. of Italian herb blend, 1/3 cup chopped dried tomatoes in oil and 1 chopped fresh Roma tomato and tossed with a whole plastic tub of baby kale. This simmered covered while I boiled 1/2 cup WW elbow pasta, which I stirred in with a good splash of Sherry vinegar to brighten the flavors. Before serving I stirred in some fresh basil and drizzled some good olive oil on with just a little sprinkle of parmesan when serving. It was such a good and satisfying vegetarian meal for two. Thank you for the inspiration.
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Cucumber-Mango Salad

Reviewed: Aug. 16, 2012
I used one large mango cut into 1" chunks and about 10" of a hothouse English cuke, peeled and cut in half lengthwise and then into 1/2 " slices. Doubled the vinaigrette ingredients (except for sesame seeds) and added just a drizzle of dark sesame seed oil. Really good and refreshing alongside some oven fried talapia and rice.
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Zippy Shrimp Linguine

Reviewed: Jul. 26, 2012
I used some fresh Roma tomates in place of carrots, added some red bell pepper, and along with other reviewers loaded up on the herbs and garlic. I ended up with about 4 to one veggie to pasta ratio and about 6 jumbo shrimp for two people. My big wok was the perfect utensil using the lid to partially steam/fry the veggies with a dash of white wine and some pasta water. Very tasty and healthy. Who says shrimp shouldn't be eaten with cheese! The dash of parm was perfect.
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3 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Apr. 5, 2012
This was good. I doused the beef with lite soy sauce and let it marinate while I prepped everything else. Stir fried the meat and removed it from the pan, then added the snow peas, green onions, sliced red bell pepper to the wok, gave it a quick toss, then added the sauce (doubled) and beef back in to thicken the sauce and warm everything up. Veggies did not get overcooked.
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2 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Apr. 1, 2012
Excellent! Used frozen berries. I had oat bran instead of wheat bran, added in a bit more baking powder/baking soda, the cinnamon suggested, egg white instead of egg, 2/3 c applesauce. This made 18 muffins. I baked at 350 for 23 minutes (my oven runs a little hot) and they came out moist, chewy, delish. The only downside is the frozen berries bled into the batter turning it bluish, but who cares?
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3 users found this review helpful

Make-Ahead Vegetarian Moroccan Stew

Reviewed: Mar. 26, 2012
So good! Didn't have exact veggies, but used most of them and subbed a few. The spices and sweeter items really make it. I'll be eating it for a week tho...it makes a ton. Great for lunch to work and good for you too.
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3 users found this review helpful

Homemade Mince Pie with Crumbly Topping

Reviewed: Dec. 24, 2011
Made it per recipe except I used dried cranberries for 1/3 of the raisins and added a T. of Grand Marnier for extra flavor. I used Splenda/brown blend for the streusel topping. Next time I'd use less sugar in the fruit, as it was a bit too sweet, and add some nuts. It's a lot of peeling and chopping, but really good pie.
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2 users found this review helpful

Blue Cheese, Spinach Meat Loaf Muffins

Reviewed: Dec. 22, 2011
I only had about 1/3 to ½ cup of blue cheese, and I used ¼ cup of ww bread crumbs, so added ¼ c. of crushed saltines. Used double the fresh spinach, and topped with sweet chili sauce. I made these in my mini loaf pans and the amount comes out just right to fill them. Cooked at 350 for 35-40 minutes , upping to 375 the last 15 minutes while roasting some butternut squash. They were great!
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Sally's Spinach Mashed Potatoes

Reviewed: Dec. 3, 2011
Made reduced amt for 2, using combo of red and yellow potatoes,  fresh spinach and FF sour cream, garlic salt , a green onion and whipped butter.  Topped with a sprinkle of truffle salt and Italian blend cheese  .... really really good! Sent from my iPad
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Quick and Easy Pizza Crust

Reviewed: Sep. 12, 2011
I got two 12-inch pies from this recipe. Use half, then froze half. You have to let it thaw a day or so in the fridge before using, then set it on the counter to "relax' before it will stretch easily, but it was even better the second time. Made a nice thin crust, chewy with crisp bottom and edges (on pizza stone preheated to 500). 2nd use was to make Brown Eyed Baker's 'Portobello Pesto Pizza' from her blog, and was it ever delicious! - would add a bit of thyme and garlic powder while sauteing the mushrooms next time though.
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4 users found this review helpful

Dee's Health Bread

Reviewed: Jul. 31, 2011
So good! I followed Sarah Jo's steps and did it all in one bowl in the KitchenAid using half the recipe and made two loaves. For the "extras" I use the cracked wheat, flax meal, oat bran plus 1/4 cup soy flour. The dough was still pretty wet but manageable and I like dough moister so left it that way. It doubled perfectly in 60 minutes, formed in two loaf pans, rested 20 minutes, then baked at 350 for 25 minutes. It rose a ton and one loaf split open (lack of loaf forming technique probably) but settled down during the cooling time. This bread has perfect texture & crumb plus great flavor and I like the little crunch the cracked wheat gives. I imagine the seeds would be even better but I have a lot of other stuff that needs to be used up for now. This one is my new staple recipe.
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Vegetable Pasta Salad II

Reviewed: Jul. 27, 2011
This really good with a few suggestions. Reduce pasta by half or more. I subbed bellini mushrooms for squash, and roasted it at 425 for 20 min then reduced to 375 and put chicken breasts in oven to roast in sep pan for 30 min. Stirred veggies every 10 min or so. Then tossed with splash of red wine vinegar and chopped fresh basil, (instead of It dressing), thyme and scallions, tomatoes and mini penne ... It was so good my Hubbie didnt notice the eggplant.
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3 users found this review helpful

Penne with Chicken and Asparagus

Reviewed: May 13, 2011
I boiled only 1.5 cups of WW penne, used 1/2 cup seasoned chicken broth I had left from a crock pot chicken, used some of a rotisserie chicken I bought, added sauteed onion and mushrooms, 1 roasted bell pepper from a jar, about 8 sliced cherry tomatoes, and finally, stirred in about 1/3 cup of low fat cream cheese until melted. Sprinkled some fresh basil over it, and we had a nice creamy sauce, and 4 nice portions.
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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Apr. 17, 2011
Wow, I finally found the recipe for crust i was seeking. Made full recipe, froze half and put the rest in the fridge in a freezer zip bag. Took it out an hour or so before using. Toppings are irrelevant as long as you don't overload it and defeat the objective of crispy thin crust pizza. I always use parchment paper to assemble and transfer the pizza to my stone and my oven can heat it to 525, so it baked up to perfectly browned puffy edges and cooked toppings in about 8 minutes. I used some basil pesto to brush on as a sauce, chunks of roasted chicken, drained marinated artichoke hearts, freshly sliced romas and shredded mozzarella and "pizza" blend to top it, then took it out and let it rest for 5 before sprinkling some fresh basil and oregano over it. We love it.
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Cabbage Fat-Burning Soup

Reviewed: Jan. 10, 2011
Made 1/2 recipe and it still filled a good sized stock pot without the green beans. I used 2 11.5 oz cans of V-8 instead of tomatoes, 4 cups water, 2 T. Beef bouillion powder, 1/4 package onion soup mix. Instead of onions, used 3 leeks (much better flavor), and added a cup of leftover black-eyed peas, about 1/2 cup of nacho jalapenos (mild), dash of Worcestershire, and a pinch or so of red pepper flakes to jazz it up. It is sooooo good! A big bowl is very filling, nutritious and low cal, and it sure puts any canned soup to shame.
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8 users found this review helpful

Cranberry Corn Bread

Reviewed: Dec. 18, 2010
Made exactly as written, adding a handful of Craisins. Made about 20 mini-muffins, baked for 20 minutes was just right. Next time I'd use half buttermilk/half sweet milk though.
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7 users found this review helpful

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