Autumn Recipe Reviews (Pg. 1) - Allrecipes.com (10571153)

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Cold Corn Salsa

Reviewed: Sep. 22, 2012
Awesome. Full of unique flavor! Love the black eyed peas in this! I left out the celery and used a fresh jalapeno. Delicious as a salad or with chips.
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1 user found this review helpful

Chicken French - Rochester, NY Style

Reviewed: Oct. 10, 2011
Just like the restaurant! Was surprised at how nicely the egg batter stayed on the chicken breasts. I doubled the sauce, reduced the butter by half (I like this dish a bit on the lemony side) and added flour to thicken it a bit. Served over fettuccini. Delicious!
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7 users found this review helpful

Honey Garlic Vinaigrette

Reviewed: Feb. 12, 2011
With a little salt this is 5 stars!
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1 user found this review helpful

PHILLY Artichoke Dip

Reviewed: Jul. 18, 2010
I thought this was really tasty for being so quick and easy! No heating up the oven, no mixing ingredients - a real winner! Definitely use marinated artichokes. There is some ambiguity as what to use in the recipe, but I think if you used just plain it would be really bland. I will definitely be making this again!
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3 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Jun. 15, 2010
Wow, i didn't think these simple ingredients could really make such an amazing restaurant quality soup! The chicken bouillon and butter are the key!
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2 users found this review helpful

Butternut Squash Soup

Reviewed: Feb. 1, 2010
Very good. Only four stars because I cannot even imagine what it would have tasted like with 2 packages of cream cheese. I used only 4 ounces and still though it was too much. Next time I will use less, or use none, and just garnish each bowl with a dollop of cream cheese.
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0 users found this review helpful

General Tao Chicken

Reviewed: Jan. 18, 2010
I cut down on the sugar a bit just because i'm not crazy about really sweet sauces. Besides that i stuck to the recipe. I thought it tasted better before i added the ketchup, so next time I'll leave it out or cut it down. Besides that, delicious!
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1 user found this review helpful

Moroccan Potato Bean Soup

Reviewed: Dec. 10, 2009
Four stars because i didn't follow the recipe exactly, but it was amazing!!! The white pepper is a must in my opinion. I used red kidney beans and a can of canellini because it's what i had on hand (i also doubled the recipe). I skipped the curry powder because i didn't have any. I'm glad i did, because the soup had an amazing and unique flavor without it, and i think had i added it would have tasted too indian or thai. Anyways, i'll be making this again! It's different, spicy, and perfect for a cold winter night.
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8 users found this review helpful

Grandma's Gingersnaps

Reviewed: Oct. 31, 2009
I cut the ginger down by about 3/4 tsp (personal preference) and substituted pure maple syrup for molasses because it's what i had on hand. They are heavenly!!! Cooked for 8-9 minutes and they are crispy on the pan side and chewy in the middle. Yum. Mine came out quite flat though, but maybe my baking soda was too old.
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0 users found this review helpful

Lit'l Smokies® Mummy Dogs

Reviewed: Oct. 31, 2009
Fun, easy, tasty and cute! I must admit, not all of our "mummies" look as good as the stock photo, but a quite a few came out really well. The taste can't be beat and they really our adorable.
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2 users found this review helpful

Green Punch

Reviewed: Oct. 31, 2009
Way too sugary! I must admit i modified the recipe quite a bit, but i still found this to be too sweet. I used a whole can of pineapple juice, 1 can of frozen OJ, 2 packets of lime jello as advised, and 2 liters of lime flavored seltzer water (no sugar) instead of gingerale in order to give it some fizz. For someone not used to eating/drinking a lot of sugary items, it was just completely overwhelming. Three stars though because it was a *great* color for halloween and a lot of fun :)
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1 user found this review helpful

Rich and Simple French Onion Soup

Reviewed: Jul. 16, 2009
This soup was really tasty, however when I made it I halved the butter (because we are on a low calorie diet) but even with halving the butter, I still thought there was a bit much (the taste was slightly overwhelming). Maybe it's cause i'm used to eating low cal though :p Anyways, next time I am going to use 1/4 of the recommended butter and i think it will be perfect.
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1 user found this review helpful

Butter Bean Burgers

Reviewed: Jul. 14, 2009
Wowee! This was sooo good and very different. I followed everything pretty closely, but I did saute the onions first, and use bread crumbs instead of crackers as recommended. I did 6 minutes on a side medium-high heat in about 5 tbsp of olive oil and they came out crispy and delicious :)
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6 users found this review helpful

Cavatini II

Reviewed: Jul. 13, 2009
ABSOLUTELY DELICIOUS! I did make some changes due to what I had on hand, but the bulk of the recipe was the same. I used a red pepper instead of green, and only used a cup of pepperoni and 8 ounces of mushrooms. I used cottage cheese instead of ricotta and I cut down the mozzarella. I used just penne rather than the pasta mix. The flavor was really spectacular and was quite different than anything i've ever had in a restaurant (due to the pepperoni). I would really recommend it! Also - by using lowfat cottage cheese & less mozzarella, it really cut back and on the calories, but the flavor was still awesome!
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4 users found this review helpful

Russian Green Bean and Potato Soup

Reviewed: Jun. 21, 2009
Wow! So yummy! My mom used to make a variation of this green bean soup (we have Slovak & Russian heritage). This version is very interesting and absolutely delicious! Modifications - added fresh mushrooms that i sauteed with the onions (because i had them on hand), and basically adjusted the ingredient quantities to fit my giant soup pot. I was very hesitant to add the dill because usually the only place I like it is in pickles :) I decided to add only about a teaspoon, and I'm really glad I did. I know a lot of reviewers liked the dill, but if i would have put the entire tablespoon it would have ruined the dish for me. If you are on the fence about the dill, i'd say skip it. It's really good with just a little or none at all. Next time I don't plan on adding it.
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1 user found this review helpful

Asparagus and Mushroom Puff Pastry Pie

Reviewed: May 17, 2009
Oh my god, amazing! I halved the butter, mushrooms, and asparagus, but kept with the 1 c. of hollaindaise (made from a powdered mix) and used the whole package of puff pastry. Surprisingly easy and to quote my husband "This is so good that I literally want to cry"!
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3 users found this review helpful

Enchilada Sauce

Reviewed: Apr. 5, 2009
I can't give this recipe 5 stars because I modified it. I added only a dash of cinnamon and a tiny half square of chocolate because I'm not crazy about sweet mole style sauces. With those modifications, the sauce was AMAZING, not too sweet and perfect for my taste (I like spicy/salty/flavorful). It also thickened perfectly with the recommended amount of flour. Tlavor was unbeatable and it only took a few minutes to make. I will never use canned enchilada sauce again.
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Easy Vodka Sauce

Reviewed: Apr. 2, 2009
I don't like giving reviews when I don't follow the recipe exactly BUT, this was so good with off the cuff ingredients that I'm sure the actual recipe is a 5. I halved the recipe, omitted the vodka, and used petite diced tomatoes instead of crushed (it was what I had on hand). Absolutely delicious & easy. I was able to whip this up during lunch to put over some leftover pasta.
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Tofu Parmigiana

Reviewed: Jan. 29, 2009
WOW, this was absolutely INCREDIBLE!!! This may sound weird, but my husband and I both swear that this tasted exactly like veal. I froze the tofu and squeezed it out after unthawing, dipped it in flour then egg, and then the bread crumbs. The freezing of the tofu made a world of difference. I pan fried the tofu and proceeded to pretty much make a regular parm dish after that. We were both blown away with the flavor and texture of the tofu and will definitely be making this again.
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2 users found this review helpful

The Best Chicken Salad Ever

Reviewed: Jan. 17, 2009
Very good. Made my own slaw dressing (white vinegar, sugar, mayo) and I must have used really large chicken breasts because I needed waaayy more mayo to make it good and creamy (probably a cup total). I did not puree the chicken, but chopped it into very small pieces. Loved it though and my husband said it was "the best chicken salad he's ever had"!
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1 user found this review helpful

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