Andrea Recipe Reviews (Pg. 1) - Allrecipes.com (10498965)

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Easy Parmesan Crusted Chicken

Reviewed: May 7, 2014
This is so ridiculously good. It's unbelievable how so few ingredients and such quick and easy prep can result in such a delicious, moist chicken. The only change I made is to season the chicken with salt, pepper, and garlic powder before topping them.
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Simple Garlic Dip

Reviewed: Mar. 27, 2014
This was really good - I liked being able to make a dip like this at home without a mix. I served with multi-grain gluten-free crackers and wavy potato chips. It just needs a little bit less milk and way more garlic. ;-) UPDATE: I made this a second time and can say that it's a MUST to use fresh crushed/minced garlic -- do not try to substitute granulated or jarred garlic, it simply doesn't work.
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2 users found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Sep. 3, 2012
These were delicious. So yummy, they were gone in a flash. I used canned white crab for the filling. I also added the white wine to the filling instead of putting it in the pan. This was a happy accident because it totally worked! Only thing that's absolutely lacking from this recipe is salt. I ended up adding quite a bit of salt to the filling, a bit of pepper, and even a few dashes of hot sauce before the flavor finally popped.
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8 users found this review helpful

PHILLY Smothered Chicken with Brown Rice

Reviewed: May 29, 2012
This was surprisingly good. I used baby carrots and they worked fine. I also left out the bacon and didn't miss it (I'm sure it'd be great with it, but we didn't have any). When making the sauce, make sure the broth is really hot - pretty much boiling - so it melts the cream cheese, otherwise you will be whisking the lumps out forever - I found a flat whisk to be just the trick for that. Also, season the sauce a bit after whisking - it's a little on the bland side as it is.
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11 users found this review helpful

Oven Scrambled Eggs

Reviewed: May 29, 2012
These were great! They turned out super fluffy. Very easy way to feed a crowd for brunch.
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7 users found this review helpful

Chantal's New York Cheesecake

Reviewed: May 29, 2012
This was an absolute hit. Everyone was raving about it - even days later! I made it exactly as directed, only to make it gluten-free, I substituted gluten-free cookies for the crust and used sweet rice flour in place of the all-purpose flour. I also used skim milk and it still turned out delicious. I did not use a water bath, and it still turned out perfect, so don't go through the trouble! A word of warning though, this cake rises like crazy! It was almost touching the top of my oven by the time I went to turn the oven off. Don't worry though, it sinks back down to normal as it cools. It comes out very thick and creamy. Don't look any further - this is it!!! Thanks for the great recipe, Taliesen!
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3 users found this review helpful

Skillet Pork Chops Florentine

Reviewed: Jan. 29, 2012
Great idea to do something different with pork chops. Don't forget to season the chops before sauteing them - I used salt, pepper, and garlic powder. I used garlic and onion pasta sauce and omitted the spinach (hubby doesn't like it) and the onion. I suppose you could use a florentine-style pasta sauce as a shortcut. I just poured the sauce in the pan with the chops when they were almost done, topped them with the cheese, and let it simmer until the cheese was nice and melty. I served this over brown rice pasta so it was kind of like a pork version of chicken parmesan. I'd definitely make this again.
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4 users found this review helpful

Chinese Chicken Fried Rice II

Reviewed: Jan. 23, 2012
This was a great basic recipe - exactly what I was looking for. I had brown rice leftover in my fridge, so it was already cold. I didn't have any cooked chicken, so I chopped up two small chicken breasts and cooked them up before adding all the other stuff. Like other reviewers, I was able to just add the eggs (I used 2) near the end by creating a well in the rice and scrambling them there. It distributed very well. That way I was also able to eliminate the extra butter and the extra step. I also was able get away with using only 2 teaspoons of oil in the whole dish. I think it worked well because I used a good non-stick skillet. If you don't have a non-stick skillet, you might have a harder time when using less oil and/or butter. I also didn't use anywhere near the full teaspoon of black pepper and it was still a bit too much. For some more flavor, color, and texture, I added some julienned carrots. I'd totally make this again. I'd like to try substituting beef and/or pork! Thanks for the great recipe, Lisa!
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My Grandmother's French Dressing

Reviewed: Jan. 8, 2012
Really, really good and super easy to make in my food processor.
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4 users found this review helpful

Three-Ingredient Green Bean Casserole

Reviewed: Jan. 8, 2012
This was okay. It was certainly easy to make and the colors of the beans and bacon together made for a pretty dish. I loved the taste combination of the bacon and the green beans, but I wasn't a huge fan of the French dressing element. I used homemade French dressing and a lot of it pooled at the bottom rather than sticking to the beans. If you try this, I'd recommend using the thicker store-bought dressing. I might try this in the future using ranch dressing instead.
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2 users found this review helpful

Cake Mix Cookies VIII

Reviewed: Dec. 22, 2011
Five stars based on the rave reviews I received. I made these for Christmas, so I used dark chocolate fudge cake mix and mixed in a whole package of Nestle mint & dark chocolate chips. I followed other reviewers suggestions and added 2T of oil and 1t of vanilla; however, mine spread quite a bit in the oven and ended up pretty thin. Perhaps my butter was too soft? In any case, they looked pretty and smelled delicious and everyone told me they tasted great. I would definitely try this with gluten-free cake mix so I can eat it next time!
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2 users found this review helpful

Spanish Rice Original

Reviewed: Dec. 19, 2011
Very yummy. I used a can of southwest style chopped tomatoes instead of the plain chopped tomatoes. I also left out the bell peppers and olives because of personal preference. I also added some cumin. I'll probably add some garlic and possibly some diced potatoes next time I make this. Great recipe - thanks!
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4 users found this review helpful

Citrus Chicken and Pepper Fajitas

Reviewed: Dec. 19, 2011
These turned out really well. I doubled the recipe - if you double the recipe, double all the ingredients but keep the onion and lime juice amounts the same. Don't worry, the lime flavor isn't overwhelming - it's actually quite delicious. My cook time was much longer than 20 minutes for a double batch, but I also wanted to give the lime juice time to reduce a little. Overall, a nice, tasty dish.
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4 users found this review helpful

Savory Deviled Eggs

Reviewed: Nov. 28, 2011
WOW! These were absolutely amazing. Hands down the best deviled eggs I've ever had. I followed the recipe exactly, except I garnished with a sprinkle of dill weed as I didn't have dill sprigs. Not only are they delicious, but they're pretty too!
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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Nov. 21, 2011
I never thought I'd be giving a meatloaf recipe five stars!!! I was a bit apprehensive about this because of the brown sugar and ketchup on the bottom, but don't worry! The brown sugar melts and bubbles up around the loaf as it's cooking to form a delicious sweet glaze. Just be sure to use super lean ground beef. To make it gluten-free, we tried GF cracker crumbs in place of the saltines, but they didn't absorb much of anything - I'm still new to GF cooking. :) So we ended up adding a bunch of GF bread crumbs, which worked better. Despite those complications, the loaf had a very nice texture and was so surprisingly good! Hubby said he'd definitely have this again. If you have any doubts, just try it! You'll be so happy you did! Thanks for such a great recipe!
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Suzy's Mashed Red Potatoes

Reviewed: Nov. 21, 2011
These were yummy and oh so creamy. I used a bunch of garlic salt in place of regular salt and added a little more sour cream than called for (love sour cream in my taters). Unfortunately, my hubby doesn't like it when I keep the skins on the potatoes, so I had to peel them. I think the texture of the skins would have added something nice, but without the skins, they are extra creamy and delicious. Tip: If you have a stand mixer, dump the cooked potatoes in there and mix in all the ingredients using the paddle attachment. They come out smooth and fluffy, and you don't have to do near as much work!
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3 users found this review helpful

Chicken Florentine Casserole

Reviewed: Nov. 18, 2011
I basically used this recipe for the sauce because I didn't have spinach or mozzarella cheese. I used diluted gluten-free creamy mushroom soup, which I thickened by adding cornstarch to the milk before stirring it in. I also took another reviewer's suggestion and fried up some bacon, cut up the chicken, and cooked it in the bacon fat. I served the creamy chicken mixture over brown rice topped with crumbled bacon and it was fantastic. My only complaint is there was a bit too much Italian seasoning for my liking, and I only used two teaspoons.
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2 users found this review helpful

Ed Zieba's Famous Family Pork Chops

Reviewed: Nov. 14, 2011
All the high reviews promised a lot, so I had my hopes up high for these chops. Maybe that's why I was so disappointed. I used two bone-in chops that were almost an inch thick and, with the exception of adding pepper and garlic powder, I followed the recipe exactly. They were cooked through and moist, but they certainly weren't fall-of-the-bone tender. I still needed a steak knife to cut them up. Maybe that was due to the thickness...? The juices in the pan after cooking weren't really appetizing, so I didn't do anything with them. They tasted alright though, but I do have to say that the best thing about this dish is the onions, which, after being cooked for so long, were deliciously sweet and tender. I wish I had put more on top of my chop. We served these with potato pancakes and applesauce - a classic combo. I'd like to try a variation of this again to get the moist chop, but I'm not sure what I could do to make it better. Maybe a broth instead of water...?
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Paul's Pumpkin Bars

Reviewed: Oct. 31, 2011
OMG these turned out SO good! In hopes of making them more brownie-like, I only used 3 eggs and 1 teaspoon of baking powder. To help with the flavor, I used half white sugar and half brown (decreased it slightly to 1 1/2 cups) and used pumpkin pie spice instead of cinnamon. These are phenomenal. They're so moist and delicious. Oh, and the cream cheese frosting was perfect - don't mess with success! Make these now. Seriously.
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3 users found this review helpful

One Bowl Brownies

Reviewed: Oct. 25, 2011
This is a recipe from the inside of the Baker's Unsweetened Baking Chocolate box. I had a lot on hand, so I decided to give this recipe a whirl. They were fudgy and yummy. The best part was how easy they were to make. I don't like nuts in my brownies, so I felt that they were missing a little something - especially since they're not as super-sweet as a boxed mix. Next time I'll try adding peanut butter chips or marshmallows, or spreading some kind of frosting on top.
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3 users found this review helpful

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