courtney Recipe Reviews (Pg. 1) - Allrecipes.com (10577772)

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African Curry

Reviewed: Jan. 16, 2010
This is great! I'm eating it as I write! I did make quite a few changes though: I sauteed the onion, garlic (I used five cloves), and bay leaf (I only had crushed bay leaves in a shaker so I used 1/2 tsp.) in chicken broth instead of oil to cut down on the fat. Along with it I also chopped up an individual size snack pack (65g.) of mini carrots. I used 3 tsp. green curry paste instead of the powder (next time I'll use more), I only had diced tomatoes on hand so I used those, I threw in a dash of red pepper flakes and a tablesppon of brown sugar along with the coconut and a few squirts of bottled lemon juice. I'm happy with the results!
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6 users found this review helpful

Butterfinger Cookies

Reviewed: Sep. 11, 2011
I used a quarter teaspoon more baking soda and added some chocolate chips. They turned out great!
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4 users found this review helpful

Pumpkin Apple Streusel Muffins

Reviewed: May 12, 2011
These are great! I made these with all whole wheat flour, Splenda for half of the sugar, and apple sauce instead of the oil. I didn't have any pumpkin pie seasoning so I used the spices recommended by Joyful Heart. I also didn't add any streusel topping because the first time I made the recipe as stated and I had a hard time telling when the muffins were done because the streusel seemed to be done sooner than the muffins. I will make the healthier version of these muffins on a regular basis!
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12 users found this review helpful

Pumpkin Waffles with Apple Cider Syrup

Reviewed: Oct. 31, 2010
These were wonderful! I doubled the brown sugar and used 2 1/2 tsp. of cinnamon. Next time I will try 3 tsp. The syrup was wonderful too. Next time I'll also add chopped pecans. YUM!
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7 users found this review helpful

Peanut Crunch Cake

Reviewed: Aug. 8, 2010
I brought this to a BBQ and got great comments! Super easy too! I used 1/2 cup of each kind of chips in the batter and 1/2 cup of each kind of chips on top. I also used crunchy peanut butter and it turned out really well!
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6 users found this review helpful

Creamy Hot Cocoa

Reviewed: Dec. 12, 2009
This was amazing! The first time I made it I use all evaporated milk and it was too rich.The second time I used 1-12 ounce can of evaporated milk then enough skim milk to equal 3 1/2 cups and I ommitted the cream. Sooo creamy!
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4 users found this review helpful

Apple Hermits

Reviewed: Nov. 15, 2009
AMAZING!!! I've made these several times and have been asked for the recipe multiple times! This is like easy apply pie, guilt-free indulgence when it's modiefied! I used half whole wheat and half all purpose flour, half brown sugar and half splenda, (or when I didn't have Splenda I used just 1 cup of brown sugar, which is plenty) half a cup of pecans, two tablespoons of butter and 1/2 cup of apple sauce as suggested. I also added a half teaspoon of vanilla and baked for ten minutes. Makes 26 regular sized cookies. MMMMm mmmm!
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9 users found this review helpful

Baked Dijon Salmon

Reviewed: Sep. 12, 2009
very good. I would cut down on the butter and add extra pecans next time.
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0 users found this review helpful

Half and Halfs

Reviewed: Jul. 19, 2009
very good! Next time I'll try mint chips in the chocolate part and M&Ms inthe white part!
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3 users found this review helpful

Zippy Chicken Coleslaw

Reviewed: May 2, 2009
I didn't season the chicken, but i was delicious. Next time I'll try the recipe as is. I think it will be even better!
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3 users found this review helpful

Don't Chicken Out

Reviewed: Sep. 27, 2011
My husband and I really liked this! I browned the chicken in hot chicken broth to cut down on calories. I also used one 26 ounce can of Hunt's garlic and herb spaghetti sauce and one 8 ounce can of plain tomato sauce. Next time I will add green peppers and mushrooms to the sauce and will use boneless skinless chicken leg meat instead of the legs because it would make it easier to eat. We had it over spaghetti. Great flavor!
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5 users found this review helpful

Poppy Seed Dressing I

Reviewed: Apr. 20, 2009
quick, easy and delicious, I used this on a salad with berries, chicken, and pecans sauteed in brown sugar and a little butter. Delicious!
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2 users found this review helpful

Chocolate Mint Dessert

Reviewed: Apr. 14, 2009
I made this for my cousin who is gluten intollerant. It was very good! There was lots of sauce so I put some on the bottom and the rest on top.
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3 users found this review helpful

BUSH'S® Mini Turkey Sloppy Joes

Reviewed: Mar. 29, 2009
This was great! I like low fat recipes, but I often find that ground turkey just doesn't measure up to ground beef. Not true here! This was great! You can't even tell the difference. I've made this several times and have found that kidney beans work just as well. Sliced mushrooms is a nice addition too. To make it lower fat I sauteed the onions and garlic in chicken broth instead of oil. I also omitted the scallions- didn't have any. I find that it needs to be really close to cooked before adding the tomatoes and beans etc. and it took closer to 20 minutes + to simmer.
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1 user found this review helpful

Chocolate Covered Caramel Surprise Cookies

Reviewed: Mar. 18, 2009
Holy cow! These were good! I realized I didn't have cocoa after mixing the wet igredients so I melted 1 1/4 cups of chocolate chips and added it to the wet ingredients instead. After adding rolos I tried out cherry cordial kisses, and assorted mini chocolate bars (milky way, three musketeers, twix etc.) they were amazing. I didn't add the white chocolate, and I only rolled half of them in sugar. They were amazing! The only problem with so many varieties, is you have to try every one!
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2 users found this review helpful

Veronica's Apple Pancakes

Reviewed: Mar. 18, 2009
These were great. I made some adjustments to make them healthy. I doubled the recipe too. I substituted the butter with apple sauce. I used 1 egg and two egg whites, and half whole wheat flour I also doubled the cinnamon and added a quarter teaspoon each of nutmeg and ground cloves. I couldn't belive these were healthy by the way they taste!
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0 users found this review helpful

Lemon Mushroom Herb Chicken

Reviewed: Mar. 14, 2009
I omitted the wine and capers and used bottled lemon juice, it turnd out great.Instead of frying the battered chicken in butter, I sauteed it in a little low fat butter spray, then battered and sauteed them again. I added a container of mushroom, next time Ill add lemon pepper. Because of the comment that there is a lot of seasoning left over I mixed it then seperated out two thirds of it and left the other third in the bowl. That way if there was left overs it wasn't tainted by raw chicken. Sure enough, one third was all I needed, and now I have the seasoning all ready to go for next time! and there will be a next time!
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Curried Coconut Chicken

Reviewed: Mar. 14, 2009
This was fantastic! This is the third chicken curry recipe I've tried, and definitely my favorite! I've made this several times and these are my revisions: I use 3 chicken breasts in total; I used the tip to cook the onions in the oil and curry until translucent. Once I also added yellow squash; green pepper would taste great too. I have used red, green, or Massaman curry paste instead of the powder. The Massaman was my favorite--I added 3 tablespoons plus an extra can of tomato sauce. I also added some fresh basil. I didn't have a problem with it thickening. In fact, I ommited the simmering part because if you cook chicken for that long after the chicken is already done, it gets way too chewy, so now I just make sure everything is heated through, which only takes a few minutes after adding the liquids, then I serve it up! Great flavor!
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Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 29, 2008
Really good! Better when first out of the oven!
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Chicken Enchiladas

Reviewed: Jan. 6, 2014
I sliced up two large chicken breasts into strips and cooked in a slow cooker on low for 2.5 hours with 1 cup of Costco salsa, a sprinkling of garlic salt, onion powder, and a couple cloves of minced garlic. This made about 3 cups of chicken, then I continued the recipe as normal using the same measurements even though I had extra chicken. It made 12 enchiladas which worked well for an 8x13 pan. I cooked it for 15 minutes then put the cheese on top and cooked it for another 10 minutes. So perfect!
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