Courtney Recipe Reviews (Pg. 1) - Allrecipes.com (10509053)

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My Favorite Mexican Rice

Reviewed: Oct. 30, 2012
Delicious! This was exactly what I wanted to go with a mexican dish I was making for dinner. I didn't think it was too salty at all. Those that said they thought it was probably just don't eat mexican food very often. There's not many things more disappointing to a Texan than bland mexican food. I did have to cook mine a little longer than directed, but I think that could be because my skillet doesn't have its own lid so I had to use a baking sheet which didn't really close in the heat as well. I'll definitely make this again.
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Tomato Curry Chicken

Reviewed: Oct. 30, 2012
This was really yummy. I liked the flavor, but didn't seem to get as much of the curry flavor that I expected. I think I might add a little more curry next time. Other than that, it was great and something different.
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Spinach Casserole

Reviewed: Oct. 30, 2012
This was so delicious! I don't have a food processor so I just used a hand mixer and it turned out fine. I decided to bake it in a large bowl rather than a 9x13 dish so I ended up cooking about 10 minutes extra. My husband absolutely raved about it. He's a lot pickier than I am and almost always adds salt & pepper or something else to everything, but he didn't with this. We're both big spinach fans anyway, but this was a treat. I'd never made anything like this before, but it will most definitely go in my regular rotation from now on.
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Tantalizingly Tangy Meatloaf

Reviewed: Mar. 25, 2012
I think I came across this recipe about 2 or 3 years ago and since then it's pretty much the only way I make meatloaf now. I have tweeked it just a little for my own taste, but overall I don't change much. First, I use two eggs instead of one. I just feel it binds the meat together better and keeps it from getting too dry. I usually end up omitting the Worcestershire sauce simply because I keep forgetting to buy it. If I happen to have it though I include it. I do use more seasonings than just garlic powder. Basically, you just need to season it the way you like. I usually add something like season salt or all-purpose seasoning or maybe even some minced onions. Just whatever I feel like at the time. I also don't really measure the bread crumbs. I just sprinkle in however much I think looks right. Then I separate the meat into three small loaves in a baking dish, rather than one large loaf. I saw this in a different meatloaf recipe and I've found it works great for me. Then I bake the loaves for 30 minutes. Then I put the topping on and bake for another 15-20 minutes. The first time I made this I wasn't sure if I would like sweetness with meat, but I absolutely love it. Also, once I accidentally purchased apricot preserves instead of pineapple and it turned out to taste just as delicious. If you are one who has always preferred the classic meatloaf with more of a tomato and onion flavor, this might not be your thing. But if you're tired of the same ol', then give this a try!
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Barbeque Tempeh Sandwiches

Reviewed: Aug. 18, 2011
My friend John makes the BEST BBQ sauce I have ever tasted. I was never a big BBQ fan but I love his sauce. I recently went vegan so I was a little sad when I couldn't have any of John's brisket one day, but we brought home a jar of his sauce. I had some tempeh in the fridge but wasn't sure how to prepare it til I saw this recipe. Since I was new to tempeh, I didn't want to waste the sauce in case I didn't like it, so I only made enough for one sandwich. I used just a tiny bit of red and yellow peppers (what I had on hand) and opted not to use onion as I knew the sauce already had a kick to it. I think two entire peppers and an entire onion would be way too much for four sandwiches, unless you're just a big fan of them. I didn't have kaiser rolls so I just used some thin burger buns. I wasn't sure what to expect with the tempeh. It was good, but very crunchy. I heard somewhere to steam your tempeh first for about 10 minutes so I think I'll do that next time. But overall I thought this was really good. I really do think it has a lot to do with what sauce you use. Make sure you have one that you know you love already.
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Vegan Agave Cornbread Muffins

Reviewed: Aug. 13, 2011
These are delicious!! I recently decided to become vegan and came across this recipe and gave it a try. I couldn't find pastry flour so I used regular whole-wheat flour. I suppose it just makes the muffins more dense, but I thought they were just fine. The flavor is fantastic. I made two batches and brought them to a friend's house along with some Earth Balance buttery spread. Everyone liked them. My husband said they were better than regular cornbread and that I can make them anytime. I believe I will!!
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Pasta Primavera

Reviewed: Jul. 30, 2011
This was delicious! I used a package of the Knorr's mix which is what I always use to make spinach dip. The flavor was just what I like. I also browned a couple of links of tofu sausage with some mushrooms and added them to the pasta. Wonderful complete meal. I think next time I might add some broccoli or spinach. This is a keeper.
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Grandma's Slow Cooker Vegetarian Chili

Reviewed: Jul. 27, 2011
I loved this, my husband thought it was just okay. He thought it needed more flavor. I couldn't find black bean soup, so like other reviewers I just used two cans of black beans. I have a feeling the extra flavor that must be in the soup is what is needed. Also like other reviewers, I didn't use the Italian seasonings but added cumin and cayenne pepper. It was almost a little too spicy for me, so I'll cut down next time, or just try it with the Italian seasonings. Two hours was definitely not enough cooking time - the onions and peppers were still too crunchy. I think I ended up cooking mine about six hours. I thought it was really tasty and filling, and had some for lunch today and it was even better. Will make this again. Just need to find that soup!
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Easiest Pot Roast Ever

Reviewed: Dec. 28, 2010
I decided to make a pot roast for Christmas dinner, so I went searching for slow cooker recipes. Almost everything I came across called for dry onion soup mix which I did not have. Then I found this recipe and decided to give it a try. It came out perfect!! I didn't have any celery and used regular carrots instead of baby, but everything else was the same. I wouldn't change a thing about this recipe. I cooked my roast on high for 5 hours and it came out super tender and the taste was spectacular. I will only be making my roast this way from now on.
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Christian's Crazy Sherpa Potatoes

Reviewed: Nov. 15, 2010
I'd actually give this about 3 1/2 stars. The end taste was good. However, I'd like to know the best kind of pan to make this in. My pan is stainless steel and I kept having to add more butter because it was drying up too fast and sticking to the bottom. The potatoes never did get brown, but I was surprised that they actually were the most tender part of it all. I didn't have peas, zucchini, or bell pepper, and I used minced garlic instead of chopped. But I added some baby spinach and garlic salt. My husband said it was a keeper so I'll be making it (or variations of it) again. Probably just in a different pan.
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Comforting Chicken

Reviewed: Sep. 16, 2010
DELICIOUS! Comforting is the perfect name for this. I made this last night. I was in the mood for a chicken and rice dish, and this hit the spot! I had everything on hand except for the green peppers (neither my husband or I care for them much), and I used cream of chicken and mushroom soup. Like others, I sprinkled some cheese on the top for the last 10 minutes. It was good, but I think it would be just as good without it. The flavor is right up my alley. Will definitely be making this again.
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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Nov. 21, 2008
I made this for my husband last night for his birthday. He loves spinach stuffed chicken so I figured I'd give this a try. It was soooo good and a big hit with him! The only criticism I give is that it was kind of hard to make. I kept getting frustrated trying to fold over the chicken and keep it closed with toothpicks. When I had to brown them in the pan, I was afraid all the stuffing would come out, so I only browned one side. But that didn't really matter in the end. I just had to bake it a little longer (about 10 more minutes). Also, I had way more stuffing than chicken, so what was leftover I just sprinkled on top before baking. Again, so good! But I think it will only be made on special occasions.
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Jambalaya

Reviewed: Jul. 1, 2008
Now this is what I'm talkin' about!! I printed out this recipe about 3 years ago, but never made it. Then a few months ago I made the mistake of trying a different Jambalaya recipe on here (Man Pleasin' Jambalaya). That was a complete let down. It was basically chicken and rice. This is the good stuff! If you like flavor, spice, and the real deal, try this recipe! The only thing I did differently was that I used venison sausage, and at the end I had to add a little bit more chicken broth and let it simmer a little longer so that the rice wasn't crunchy. The rest of the recipe I followed completely. Both my husband and my 5 year old ate it up. This will go in my favorites!!
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Chicken Marsala

Reviewed: Apr. 29, 2008
I sound like Randy Jackson saying this, but this was just okay for me. I thought it was kind of blah. I served it with instant potatoes and canned turnip greens, and they had more flavor than the chicken. My advice, make sure you have a bite of potatoes with every bite of chicken to give it flavor. I noticed when I made a chicken recipe about a month ago that had cooking sherry in it, I thought it was blah too, so maybe that's the flavor I don't care for. I love the stuffed chicken marsala at Olive Garden, but I think it's the stuffed part I love so much. I will have to learn how to make that.
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Simple Ranchy Breaded Fish Fillets

Reviewed: Apr. 29, 2008
This was absolutely delicious. Only bad thing (which really wasn't bad) was that it was kind of messy. My fish fell apart when trying to turn it. But this could be because I kept adding butter to the pan because I was afraid it would burn. But it didn't take away from the good flavor. Very simple fish recipe, and great when you don't want to spend a lot of money on fish. However, not for people who don't like salt. This is great because you don't need tartar sauce or anything else to dip it in. The flavor is all there! I'll keep this in my favorites.
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Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 24, 2008
This is the most delicious stuff! I had been trying to find a good way to make corn rather than on the cob or just out of a can. I never knew corn could be so tasty. Love it!!
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Spicy Brussels Sprouts and Carrots

Reviewed: Apr. 24, 2008
I have made this a few times now, and it's just excellent! My husband and I have always liked brussels sprouts, but after making this, I will never have plain sprouts again. It's so delicious! My mom who never liked brussel sprouts even raves about this. I made no changes to it (except I didn't put the parsley on it), it's a perfect recipe I'll eat over and over.
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Easy Mexican Casserole

Reviewed: Apr. 23, 2008
This should be called AWESOME MEXICAN CASSEROLE cause that's what it was! Soooo good! This may be one of the best dishes I've ever made. Wouldn't change a thing. It was perfect. My husband loved it as well. My kids were a little pickier simply because they're not fans of sour cream, but they just ate around it. This will be made again and again.
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