brody Recipe Reviews (Pg. 1) - Allrecipes.com (10491192)

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Garlic Roasted Chicken

Reviewed: Nov. 6, 2011
I made very few changes to this recipe. I did as a previous reviewer suggested and chopped an onion and added it to the lime/garlic mixture. I also cooked it for an hour in an oven bag. After that, I removed the bag so it could brown the last thirty minutes, basting occasionally. I added some carrots and potatoes to cook with the chicken. It was wonderful and the gravy made it perfect.
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2 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Jul. 24, 2011
Just finished making these. They are delicious! I used two and a half bananas which is probably just a bit more than one cup. I also added some cinnamon and nutmeg as well as two extra spoonfuls of yogurt since it seemed a bit dry, but I think that if I'd been patient and waited to add the banana mixture that would have taken care of itself. I also did not have enough milk chocolate chips so I added some peanut butter chips to the batter. Delicious! Now I want to try it with the flavored yogurt another reviewer described using.
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3 users found this review helpful

Chicken Cordon Bleu Casserole

Reviewed: Jul. 21, 2011
This was very good. I had to improvise since I didn't have all the ingredients. Subbed one drained can of sweet peas for the asparagus, chopped a ham steak I broiled for 3 minutes on each side, added about 1/2 cup sour cream, and topped with bread crumbs and sprayed with butter. It was excellent!
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1 user found this review helpful

Janet's Rich Banana Bread

Reviewed: Jul. 19, 2011
I'm rating it five stars because even though I messed up and used 1 tsp. baking powder instead of baking soda, it turned out delicious. I omitted the nuts and used milk chocolate chips instead and mashed the bananas. I'm also learning to use my convection oven and even though I'm not good at it yet, it turned out great!
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1 user found this review helpful

Pineapple Chicken Tenders

Reviewed: Jun. 27, 2010
This was a very good base marinade. I would suggest marinating for longer than 30 minutes. I also added a bit of garlic powder and will add more next time. I used pineapple juice that came with pineapple chunks. Next I added bits of the pineapple and red pepper to the skewers. It was a nice touch and went well with the chicken. Overall, a good recipe and will make again.
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3 users found this review helpful

Green Eggs and Ham Quiche

Reviewed: Nov. 23, 2009
This is a nice, basic recipe. I pureed the spinach with the onion first rather than chopped. It definitely gave it a green color, but I knew what to expect from other's reviews and it allows me to add a bit more spinach. I did sprinkle the mixture with garlic powder before cooking based on the advice of another reviewer. I also cooked it in a suffle pan and it took a bit longer but was nice and thick. Overall it's a nice recipe and definitely a keeper.
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2 users found this review helpful

Mushroom Blue Cheese Turkey Burgers

Reviewed: May 25, 2009
I did as another poster suggested and cooked these on the stove, basting occassionally. I used the entire container of blue cheese and mixed it in with the other ingrediants before cooking. I also ran out of soy sauce and used one tablespoon of worcestershire sauce with one tablespoon of low-sodium soy sauce. It was very good!
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1 user found this review helpful

White Cheese Chicken Lasagna

Reviewed: Mar. 23, 2009
This was great. I cut the ricotta cheese some and added 1/2 chopped green bell pepper to the onion. Next time I'll add a whole bell pepper. Very good recipe!
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1 user found this review helpful

Easy Alfredo Sauce I

Reviewed: Mar. 10, 2009
I made this again, this time substituting half and half for whipping cream. I also added milk and a bag of Italian shredded cheese, Italian seasoning and garlic powder. It was still great. I love this recipe! Its a great start and wonderful as is. I messed up on this recipe and accidentally added 1 and 1/2 cups of butter instead of parmesian. To fix it, I added more parmesian, some fat free skim milk, and some fat free half & half as I only had the one pint of heavy creme. It was fantastic! I also added two to three cloves of fresh minced garlic, a little salt, and some pepper. I served it over angel hair pasta and topped with grilled chicken and shrimp. I will definitely make this again.
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2 users found this review helpful

Mushroom Pork Chops

Reviewed: Feb. 28, 2009
I'm rating this recipe as five stars, but I did make some changes according to previous posters advice. I used about 5 pieces of sliced pork loin and froze the rest. First I browned them in a little olive oil, then added a bit of white wine to the the pan after removing the pork chops. I sauteed the mushrooms first, then added chopped onions and cooked them until tender. Once the wine had cooked down a bit, I added a little more, a can of cream of mushroom soup, a can of cream of celery soup, about 1/2 cup of fat free Half and Half, a little salt and pepper, and about 1 tsp of thyme. They simmered for about one hour and came out delicious. I served them with green beans and brown rice. Very good!
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1 user found this review helpful

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Reviewed: Feb. 15, 2009
I made this, with a few changes, and it was fabulous! I didn't have fresh thyme so had to use dried. We also grilled the steak, then topped with the cheese mixture and broiled for 3 minutes. Changed out the port wine with a good cabernet. Served it with garlic mashed potatoes topped with sauteed mushrroms and whole baby green beans sauteed with bacon. So much better than going out to eat!
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Delicious Ham and Potato Soup

Reviewed: Feb. 4, 2009
This recipe was very good. It was easy to make and perfect for a cold winter night's dinner. I did as suggested by another viewer and added a few things. I threw in some sliced carrots and cooked baby lima beans to make it an all around meal. I also added a touch of dill weed. Next time I'll saute the onion together with pancetta or sausage and then add to the pot. This is a nice base recipe that is versatile enough to add your favorites.
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2 users found this review helpful

Grandma's Chicken Noodle Soup

Reviewed: Jan. 18, 2009
This was absolutely fabulous! I tweaked it some to make it more of a cholesterol watcher's meal. Here's what I did: 1) Saute onion, celery, 3 medium peeled/thinly sliced carrots with 1 tbsp extra virgin olive oil and 1 tbsp minced garlic until veggies are tender.(Pepper to taste) 2) Add 2 large cans reduced sodium/fat free chicken broth to large boiler and heat to boiling. 3)Add cooked veggies and 1 grocery store rotisserie chicken(with pan drippings) to the broth. Bring to boil and simmer 15 minutes. 4) Season broth mixture with garlic powder, sea salt, pepper, and onion powder to taste. (I used about 1 tsp each) 5)After 15 minutes, remove chicken from pot. Remove breast and thigh meat, chop, and add back to broth mixture. (You can add all the chicken if you want. It will still be great.) 6)Boil about 2 and 1/2 cups of yolk-free egg noodles, drain, and add to chicken soup. 7) Mix about 2/3 cup of corn starch with about 1/2 cup of cold water in separate bowl until dissolved, then add to soup slowly. 8) Simmer at least 5-10 more minutes and eat. **Thank you to the previous poster that suggested the rotisserie chicken idea. It saved so much time and probably cost less than buying raw chicken and cooking ($5.99 cooked fresh that morning!). Be sure to follow the prevous poster's directions and add the pan drippings. Also, you can save even more time buying pre-chopped veggies. It made enough for me to actually freeze some too! Loved it!
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7 users found this review helpful

Chocolate Chip Pie III

Reviewed: Jan. 1, 2009
This was very good. One suggestion, next time I'll cut way back on the chocolate chips. They are almost overpowering. It was still delicious though and no complaints from the guests. I think it would go best with some vanilla icecream and whipped cream topping.
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2 users found this review helpful

Carrot and Raisin Salad II

Reviewed: Jan. 1, 2009
I'm not a fan of carrot salad but I made it for a gathering today and it was wonderful. I followed the suggestions of others and added a can of drained pineapple bits. I tried it before the pineapple was added and then after. It's good before but the pineapple definetly finishes it off. It was delicious! Another tip, be sure to make it the day before so the flavors can blend overnight. You won't be disappointed.
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5 users found this review helpful

The Best Banana Pudding

Reviewed: Jan. 1, 2009
Just made this for New Year's Day lunch. It was fabulous! Never made banana pudding before but this will now be my recipe. I copied the picture and put mine in a trifle bowl. It was so pretty and made it look like I did so much more than I actually did. Note: you will not need 14 bananas to make it though. I only used about 8 and still had some left over. So delicious!
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1 user found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Nov. 9, 2008
I cooked in the microwave (sliced in half and put in a pan with 3/4 inch of water-cook about 8 minutes) to shorten the amount of time in the oven. Then I peeled/sliced and cooked according to the directions for about 15 minutes. Good taste and super easy!
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3 users found this review helpful

Campfire Skillet Breakfast

Reviewed: Sep. 28, 2008
I'm giving five stars b/c the finished product tasted great. However, I had a problem with it sticking really bad to the skillet. I couldn't just let it sit for the 10-12 minutes or it would have burned badly, even after I reduced the heat. I also had to stir after adding the eggs so it came out as sort of scramble, but the taste was awesome! I will make this again!
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24 users found this review helpful

Ground Beef Stroganoff

Reviewed: Sep. 27, 2008
I'm giving this recipe 5 stars for it's versatility b/c I changed it quite a bit. Here's what I used: 1 lb. ground turkey red wine 1/2 tbsp. dried mustard 1/4 tsp. minced garlic 1 can cream of mushroom soup slightly less than 1/2 cup sour creme 1/2 cup fat free mayo garlic salt/pepper to taste worcestershire sauce 1/2 chopped onion 1/2 cup beef broth appr. 3 tbsp. prepared horseradish elbow macaroni I browned the ground turkey with a splash of worcestershire sauce. I then drained and added the chopped onion, cooked for about 5 minutes. I combined the mustard, garlic, mayo, cream of mushroom soup, and beef broth. I added this to the beef/onion mixture and cooked for about 10 minutes. While this was cooking I cooked the elbow macaroni. About 3 minutes before I took off the beef mixture I added the horseradish and garlic salted/pepper to taste. Once the macaroni was cooked, I drained and combined. My family said it was the best stroganoff they ever tasted. I was very surprised and pleased that you couldn't taste the fat free mayo at all. I only changed the recipe b/c I didn't have all of the ingrediants. We were thrilled with the taste. Next time I'll use fat free sour cream and low fat cream of soup to make it a true low fat recipe.
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4 users found this review helpful

Hamburger Soup II

Reviewed: Sep. 18, 2008
I'm giving this recipe 5 stars b/c after making some changes, it turned out really good. Here's what I did: -used a bag of frozen veggies instead of canned -added 1 can stewed tomatoes -added 1 can tomatoe paste -1 cup water with beef bouillion cub dissolved -added fresh red potatoes and okra(one of my favorite veggies not included in frozen pkg.) -salt/pepper to taste -splash of worcester shire sauce to pot before cooking all -used ground turkey rather than beef and cooked with splash of worcestershire sauce/drained -chopped one large vidalia onion All of this is in addition to what the recipe called for(except for salt/pepper and potatoes). I also try to go easy on salting b/c its easy to over-salt and you can always add salt to each serving. Mix it all up in a crock pot and cook on low at least 7 hours. I've had three bowls this evening already! This is a great base recipe that you can add/subtract to according to what suits you.
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6 users found this review helpful

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