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

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Quick and Easy Chicken, Broccoli and Brown Rice

Reviewed: Sep. 26, 2011
In order to avoid undercooked rice, I changed up the preparation a little - I cooked the rice in chicken broth before adding it to the soup mixture in my skillet. I should have pre-cooked the broccoli too - it took a while to cook through in the sauce mixture. I used a little bit of chicken broth instead of water in the sauce mix, and I seasoned the chicken breasts with salt, pepper, and garlic powder before cooking in garlic-infused olive oil (yum!). The overall result was pretty good. I'd do this again because it certainly was quick & easy, but I'll have to play around with the prep a little more.
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17 users found this review helpful

5-Minute Guacamole

Reviewed: Mar. 18, 2010
Fantastic guac! I like it smooth and simple and this was perfect. The only change I made was adding some lime juice. This will be my go-to guac recipe from now on! Thanks!!! Tip: if you add a dollop of sour cream into the mix, it keeps it from going brown.
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13 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

Breaded Center Cut Pork Chops

Reviewed: Dec. 17, 2010
My fiancee gave this rave reviews. He loved the breading. I only had plain bread crumbs and used garlic pepper seasoning instead of lemon pepper. I halved the recipe for 3 chops, but I also double-breaded each of them, so I had about the right amount of breading. I had way too much flour left over though, so don't use as much of that. These didn't come out as moist - maybe because they were in the oven too long? And when we were cutting into them, the breading kept slipping off the chops. My fiancee liked that, but I didn't. I would definitely use this recipe again because of my fiancee, but I'll probably try cooking them a little differently to improve the moisture.
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9 users found this review helpful

Sweet Polish Sausage

Reviewed: Dec. 4, 2010
This was pretty yummy. We used a pre-cooked polish sausage, so we only needed to boil it for about 10 minutes. The sausage came out super tender and juicy. We served it over rice. My fiancee thought it was a tad bit too sweet for polish sausage, but I thought the sweetness was nice and subtle when paired with the flavor of the Worcestershire sauce.
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9 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

Hash Brown Casserole II

Reviewed: Dec. 1, 2010
This was truly yummy with a couple small changes: I used cream of potato soup instead of cream of chicken, used seasoned salt instead of plain salt, and added an additional cup of corn flakes on top. Could have used a bit more salt though. Beware: this recipe makes a HUGE casserole! It was filled to the brim of my largest mixing bowl, so it was a little hard to combine the ingredients well enough, but I managed. We ended up with enough for three different meals. By the way, it reheats very well.
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8 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

Marshmallow Brownies

Reviewed: Jul. 31, 2011
Delicious! These were soft, gooey, moist, sweet, and so yummy. The butterscotch flavor wasn't too overwhelming and the marshmallows added that extra sticky sweet touch. I took a shortcut by microwaving the butterscotch chips and the butter in my mixing bowl rather than on the stove. I had a hard time combining them that way, but they ended up melting and combined with the dry ingredients just fine. I would definitely make these again!
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5 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

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

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

Yankee-Doodle Sirloin Roast

Reviewed: Aug. 5, 2011
I agree with another reviewer: I wouldn't waste this wonderful marinade on a sirloin roast. I'd use it for a better and smaller cut of meat. It honestly just tasted like regular pot roast to me - and I even marinated it for almost two whole days hoping the flavors would penetrate more. Maybe it's because I made it in the crock pot instead of the oven? I didn't think it would make too much of a difference...oh well.
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4 users found this review helpful

Garlic Chicken

Reviewed: Jul. 23, 2011
Absolutely delicious! I made fresh breadcrumbs in my food processor and pulsed in the parmesan. The only change I made was adding some Italian seasonings, salt, and pepper to jazz up the breadcrumbs. I baked two lean breasts at 400 for 30 minutes and they were perfect. The breading was so delicious and perfectly golden. The chicken, despite being very lean, turned out extremely tender and juicy. It didn't taste greasy at all. This recipe is DEFINITELY a keeper! Thanks Carol!
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4 users found this review helpful

Jennie's Heavenly Slow Cooker Chicken

Reviewed: Jun. 12, 2011
Yummy! This was excellent. Couldn't find chive cream cheese, so I cooked onions and garlic in the butter before adding the salad dressing mix. Didn't have any wine, so I used a whole can of chicken broth. I poured the sauce over six chicken breast halves and still ended up with plenty of sauce to be had. I let it cook for about 8 hours on low. It was delicious and the chicken fell apart in your mouth. I served over rice and the sauce with it was fantastic! I'll try pasta next time. My husband cleaned his plate twice. You HAVE to try this recipe - you won't be disappointed!
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4 users found this review helpful

Pecan Pie Bars II

Reviewed: Nov. 12, 2010
These were delicious. Made them exactly as directed. Brought them to work and everyone gobbled them up and complimented me incessantly. A few tips: 1. Grease your pan really well - sides and bottom. 2. Pat the dough into the pan with a rubber spatula - it doesn't stick to the dough. 3. Let the cake part cool for at least 10-15 minutes before pouring on the gooey mixture. 3. When you take it out of the oven, the middle will still be liquidy. You cannot serve immediately. If you let it cool overnight, it'll be a little more solid (still gooey) and ready to cut in the morning. Wonderful Autumn treat. Thanks!
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4 users found this review helpful

Green Grog

Reviewed: Oct. 31, 2010
This was yummy! So easy to put together and fun-looking! Everyone who tried it loved it and all the reviewers are right - you can't taste the rum at all.
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4 users found this review helpful

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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3 users found this review helpful

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