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

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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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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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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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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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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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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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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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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Chorizo and Lentil Stew

Reviewed: Sep. 12, 2010

It needed 5 cups of liquid. I used a combo of chicken/beef stock base. I added 2 large diced carrots, half a bunch of kale, half a large onion, diced, and decreased celery to 3 stalks. I used the seasonings listed except subbed garam masala for the curry powder and added 1 tsp of coriander, and sauteed them with the onion/garlic. Smells awesome and tastes very good. My chorizo was chicken with Mex seasoning made by my local Sprouts store.

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Funco's Salmon Fish Cakes

Reviewed: Aug. 29, 2010

These were good - don't know if I had the proportions exact but close enough. Great use of leftover salmon.

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Poblano Chile Enchiladas a la Gringa

Reviewed: Aug. 28, 2010

After trying many, these are the best. Used one rotisserie chicken breast, shredded. Roasted some poblano and Hatch chiles, peeled, then added 4 little pequin chiles for some heat, a handfull of cilantro, 4 green onions, a TB cumin, cup chicken broth and cup F/F sour cream to the blender. Simmered a bit as instructed. Used Pam to "fry" the 5 corn tortillas just to the point of still being pliable. Filled w/chicken, topped w/sauce and some reduced fat Mexi-cheese. Only used 1/2 the sauce, saved the rest for later. Popped in oven for 15-20 minutes to get it heated through and melt the cheese. Hubby agreed these are the best I've made.

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Gazpacho a la Mrs. Landesman

Reviewed: Jul. 18, 2010

Made this using one lg 28-oz can San Marzano roma tomatoes, seeded, including all the juice in the can, 1 fresh tomato, 2 English cucumbers, 2 bell peppers, 1 small onion, 1 large garlic clove, 1/4+ cup parsley, put in food processor, pulsing until right consistency, stopping to push large pieces down. When right, poured into a large bowl, whisked in a 12-oz can V-8, 1 tsp freeze dried dill, 1 T sherry vinegar and 1 T olive oil, 1/2 tsp each lemon zest, paprika and cayenne pepper. It was perfect, even though I couldn't wait for it to chill. Ate it with some packaged croutons on top.

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Bean 'N' Beef Quesadillas

Reviewed: May 2, 2010

Hubby said "let's have this at least once a week". I used a salsa that already had corn in it - just enough.

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Aegean Chicken Salad

Reviewed: Apr. 13, 2010

MMM, MMM, MMM. Loved this! I added diced cucumber and tiny tomatoes instead of the bell pepper, otherwise all the same. Love the low fat, high-fat-tasting dressing. Served over spinach/arugula greens with some pita chips on the side.

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Sour Cream Pork Chops

Reviewed: Feb. 21, 2010

I too used mushroom soup, but used Golden Mushroom Soup mixed with about 3/4 can of skim milk and 1/2 cup cream cheese. I sauteed a sliced onion and a small package of Baby Bella mushrooms, put them in the pot first. Seasoned 4 2-inch pork chops with McCormicks Montreal Steak Seasoning and browned them. Added them to the pot, then the sauce over all. After 4 hours (half on high, half on med.) the chops were perfect, but the sauce was too thin, so I scooped most of into a sauce pan and boiled it for 30 minutes with 2 T. flour/water mixture. That thickened it up nicely, so then I added 1/2 cup of sour cream and back into the pot with the chops. It was very very tasty, and there is enough sauce left with the 2 extra chops to serve again with noodles or smashed potatoes. Great recipe.

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