paslea1987 Recipe Reviews (Pg. 3) - Allrecipes.com (10607053)

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Beef Steaks With Blue Cheese

Reviewed: Jun. 24, 2009
Delicious. I grilled my steaks as well and I made the butter/blue cheese mixture the day before and let the flavors marry in the fridge for over 24 hours. I also made homemade garlic croutons (from AR site) as my daughter Abby ate the whole bag I bought to use for this recipe. :)
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Eggplant Mixed Grill

Reviewed: Jun. 24, 2009
Very good combination of flavors. I quadrupled the marinade because I had a ton of veggies to marinade. I used asparagus, eggplant, red onion, red bell pepper and portobello mushrooms (sliced). The only thing I omitted was the fresh basil. Not because I didn't have any but because I was too lazy to walk out to the garden to pick it. LOL ! Absolutely delicious. I marinated my veggies for over 24 hours because I was trying to do as much prep work for Father's Day without having to spend the entire day cooking. The veggies held up really well and the eggplant really absorbed a nice flavor from marinating for so long. Thanks for sharing.
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Brownie Caramel Cheesecake

Reviewed: Jun. 18, 2009
I used a 18 ounce box of brownie mix and mixed it according to the directions on the box. I poured a little over a half of the batter into a 9 inch springform pan. The rest of the batter I put in mini mini muffin tins and made brownie bites. I followed previous reviewers suggestions and used 3 pkgs of cream cheese (2 regular & 1 low fat), 3 eggs and 3/4 cups of white sugar and 1 tsp of vanilla. I baked the brownie crust for about 20 mins. Put on the caramel and used the trick of adding pecans around the sides so that the caramel wouldn't ooze out. Added the cream cheese mixture and baked in the oven for over an hour. I did use the pan with water method. The water pan was on a rack under my cheesecake. I have to say this cheesecake is better the next day. Very good and absolutely beautiful. Would make a nice gift. I had NO problems slicing the cheesecake. It was not rock hard like others have reported. Thanks for sharing !
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Pan-Seared Chicken Breasts with Shallots

Reviewed: Jun. 18, 2009
This was really good. I, too, added mushrooms because I have alot of them lately. The sauce was probably the best part. I could make this sauce and throw it over pasta and eat it just like that. I inadvertenly overcooked my chicken breast. There is always something going on while I am cooking and I unfortunately left the breasts on for too long. Certainly not a reflection of this recipe. Just of my absent mindedness! Thanks for sharing.
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Peanut Butter Brownies I

Reviewed: Jun. 17, 2009
Good starter recipe. My 12 year old made these. I would highly recommend using the peanut butter frosting from this site to top these babies.... I added Pecans because that is what we had. Thanks for an easy recipe...All the brownies are gone..... :)
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Marinade for Chicken

Reviewed: Jun. 17, 2009
Wow,Wow, and .... Wow... I marinated my chicken thighs in this dreamy marinade for about 7 hours. This is an exceptional marinade. The only thing I changed was.... I did 1/4 cup of red wine vinegar and 1/4 cup of BALSAMIC ... vinegar... I thought the sugars of the balsamic would carmelize nicely on the grill...and I was right. I'm looking forward to making this again.. thank you so much for sharing...
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Vickie's Beer Bread

Reviewed: Jun. 17, 2009
I would give this 4 stars..but my daughter who actually made this rated it 2 stars So, I've decided to settle on 3. This bread has alot of potential. ALONE, it's not all that great. I will be making this again Because it is crazy EASY.... Next time I will be adding garlic powder, Fresh rosemary....and any other herb I can find that will suit this bread.... It is very very DENSE. So be aware of that. Thanks for sharing. I will be trying this again... I'll let you know how it all turns out ~
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Tangy Dill Potato Salad

Reviewed: Jun. 10, 2009
This was good. I love dill so I knew that I would love this as well. It's creamy and fresh tasting. I took the suggestion of pouring the italian dressing over the hot potatoes. My daughter almost ate all of them that way before I could mix the rest of the dressing. I mixed the dressing and refrigerated it without mixing it into the potatoes. When I was ready to serve the salad I mixed the mayo/dill dressing into the salad. I really liked the mayo/dill mixture. In the future I will use that as a spread on sandwiches. I really preferred the way this tasted shortly after mixing. When I had it the next day it wasn't as creamy and the dressing had been soaked up. All in all it's a good creamy dressing. Thanks for sharing.
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Elegant Orzo with Wilted Spinach and Pine Nuts

Reviewed: Jun. 10, 2009
I'm only giving this a 3 because I feel it needs alot of tweaking. Like others have stated, it is very bland. I halved the oil but left the butter the same. I felt it would have been way too oily. I increased the garlic ALOT. 1/2 tspn of minced garlic didn't seem like enough to me. I also felt that the tomato added nothing to the dish. Maybe it was just my tomato :) I used more than 10 ounces of spinach because I had it and I didn't want to waste it. I will make this again but I will take other reviewers suggestions and add wine and maybe some red onion. It is an absolutely beautiful dish. For guests and presentation purposes this could be served in hollowed out tomatoes. I added some chopped parsley too because I looove parsley. Thanks for sharing.
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Greek Chicken

Reviewed: Jun. 10, 2009
I ran out of fresh rosemary so I used Cavenders greek seasoning in place of the spices and I did what Navy Mom did ....I put everything in a ziploc bag and then froze the chicken breasts. Served this with the Elegant Orzo and spinach from this site. Thanks.
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Corn Dog Muffins

Reviewed: May 26, 2009
These were good. My kids thought they were cool. My 17 year old thought they were especially good. I added a jalapeno ring to some of them to give them a little kick. Next time I may add some canned corn (drained). thanks ~
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Barbecued Beef

Reviewed: May 22, 2009
I buttered my roll and then sprinkled a bit of garlic powder. I threw the rolls in the broiler... About 5-7 minutes later I added the shredded beef and added some hot sauce. Very delicious. I was skeptical at first because the smell of vinegar was OVERWHELMING but the key here is to let it cook for a very long time. At least 8-10 hours on high and if on low I would say at least 14-16 hours. The longer it cooked the better it tasted. I had a 2 lb roast so I adjusted the measurements accordingly. The sauce basically dried up because I cooked it for so long so I also added about 1/4 cup of barbeque sauce in the end. My little ones especially loved this recipe. My hubby added hot sauce to it but then again he adds hot sauce to everything. ;)
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Artichoke Stuffed Mushrooms

Reviewed: May 22, 2009
These were absolutely delicious ! I only had 12 mushrooms so I adjusted the recipe for 6 servings. I used a small shallot in place of the onion. I didn't have any marinated artichokes so I used the artichoke hearts from a can and seasoned them with a little italian seasoning and a drizzle of olive oil. I didn't have any italian cheese blend so I did as SunnyByrd and used mozzarella cheese and parmesan . Also, I did as Chicago Anita suggested by sauteeing the mushroom caps in a little bit of olive oil before I stuffed them. These mushrooms were soooooo good ! Very easy to make ~ Thanks Chicago Cookie !!
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Apple Dumplings with Rich Cinnamon Sauce

Reviewed: May 21, 2009
This was pretty easy to make even though it looks like it would take you hours. I ran into the same problem as SunnyByrd, I struggled to fit my apples on my pastry dough so I was forced to wrap them a little tighter than I would have wanted to. Mine blew open a little bit while they were baking but nothing major. My kids helped make these with me , so it's kid friendly. I peeled the apples and they stuffed them. I didn't cut the bottoms and they did waddle a little bit. Next time I'll cut the bottoms so that they sit better and I will use 3 apple halves to 1 sheet of pie crust pastry so that they aren't so tightly wrapped. I used Granny Smith apples and I'm so glad I did. They held up really well and the tartness of the apples countered any of the super sweetness of this yummy dessert.
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Mushroom Orzo

Reviewed: May 21, 2009
This was sooooo good. I didn't have any pearl onions so I used a regular one. I followed the recipe exactly as written but next time I think I will substitute chicken broth for the water. I used fresh mushrooms and I added just a tiny bit more than it called for because I had them and I didn't want to waste them. I might try this with canned mushrooms next time and see if it tastes just as good. I always have canned mushrooms on hand and this is a fast and delicious side dish. My kids thought it was risotto ~ even after I told them it was pasta they kept calling it mushroom rice. :) Even my 12 year old who hates mushrooms loved this !
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Black Forest Dump Cake II

Reviewed: May 21, 2009
Very good. My kids really liked this. I've been dreaming about this dessert ever since I saw TxCin~ILove2Ck's picture of it. I used a whole stick of butter and I grated it over the whole cake per some other reviewers suggestion and I had no problem with the cake being crumbly or dry. I also reserved the liquid from the cherries and poured that on the top of the cake as well after the butter. Turned out nicely. Thanks.
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Balsamic Roasted Pork Loin

Reviewed: May 21, 2009
Sensational. I marinated my pork loin overnight. I sliced a large red onion and marinated it in balsamic vinegar and salt and pepper overnight as well. I grilled the red onions on my George Foreman grill while the pork loin was in the oven. Absolutely delicious. I served this with the Roasted Potatoes and Green recipe from this site and it was one of the best meals ever. Very elegant and somewhat gourmet ! Thanks !
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Rempel Family Meatloaf

Reviewed: May 21, 2009
This was good. I overcooked the meatloaf so it came out quite dry but that was my fault. Still tasty in the end.
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Roasted Potatoes with Greens

Reviewed: May 21, 2009
Excellent ! I followed the recipe pretty closely. I made 8 servings but I halved the amount of butter since I knew I was going to drizzle them with olive oil at the end and sprinkle some parmesan. My husband adored these potatoes and they are beautiful with the addition of the spinach. Elegant and delicious. Will absolulety make over and over. Thank You !
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Lemon String Beans

Reviewed: May 20, 2009
I cooked my string beans in some salted boiling water for a few minutes (3-4 minutes), I used frozen string beans. We like our veggies crunchy so I undercook a little bit and then quickly rinse with cold water. I sauteed the garlic in the olive oil. I threw the green beans in a bowl poured garlic and oil over the whole thing and squeezed 1/2 of a fresh lemon and tossed again. Added a tiny bit of salt and it was great. I think 1/4 cup of oil is too much. 2 tablespoons is more than enough. Follow your common sense when cooking and you'll never go wrong. Thanks for sharing.
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