paslea1987 Recipe Reviews (Pg. 1) - Allrecipes.com (10607053)

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Heather's Cilantro, Black Bean, and Corn Salsa

Reviewed: Aug. 6, 2008
This is a really good salsa. I made it this past weekend and it was delicious. Things I did differently were : I used Fresh tomatoes not canned. About 2 medium ones that I chopped and took the pulp out of. I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like. I omitted the oil and the avocado. I added about 1/4 cup of chopped jalapeno in. I let it sit over night so the flavors could marinate really well. With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas. Will make again !!
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294 users found this review helpful

Chicken Enchiladas

Reviewed: Nov. 21, 2008
Very good and super easy. This is a great recipe to make ahead of time and you just pop it in the oven. I used leftover shredded chicken from a rotisserie chicken we had the day before. I also added one can of condensed cheddar cheese soup in with 3 cans of enchilada sauce. I dip the tortillas in the enchilada sauce first and then fill and roll up. It makes it easier to roll the corn tortillas, since they tend to crack if you don't do that. I also added one can of black beans to the chicken mixture. It stretched the chicken and made more enchiladas. Next time I will also add a can of corn (drained). We have a big family so stretching our dollar is very important. I topped with the remainin enchilada sauce and cheddar cheese and baked. When they came out of the oven we served with sour cream and hot sauce. You can also garnish with olives and green onion. This is a go to recipe when I need to either make a quick meal or I need to make meals ahead of time in the event we're having a busy week.
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62 users found this review helpful
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White Bean Fennel Soup

Reviewed: Feb. 9, 2009
Super easy and delicious. I sauteed the onions with about 4 small cloves of garlic in some olive oil. I also threw in some finely chopped celery (about 2 of the tender stalks) I chopped the fennel finely and added it to the pot. Added the tomatoes (without draining) and cooked a few more minutes. Added 2 Cans of white beans and then I added the broth (About 6 cups). I pressure cooked it for about 10 minutes and then once it was done I added some frozen spinach (about 2 cups) and 1 can of sliced carrots. This soup was sooo good. Not boring at all. The fennel blended in very well. It did not over power the soup. We are big soup eaters in our home and everyone loved this one, even my 8 year old. I will certainly be making this again. This soup can be topped with a little parmesan or a drizzle of olive oil. You can also add some small pasta such as ditalini to make it a bit heartier. Edit~ I've made this many many more times and have experimented with adding different veggies to this...zucchini, peas and escarole and it is always fabulous ! (4/26/2011)
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43 users found this review helpful

Chunky Blue Cheese Dressing

Reviewed: Aug. 9, 2008
Really easy and tasty dressing. Here is what I did...I substituted the sour cream with plain fat free yogurt and I doubled the crumbled bleu cheese. We used this for dip for our Buffalo Wings. I also Did Not use a blender. I wanted it a bit chunky and it turned out really well. I also only made enough for 10 servings and it was plenty for what I needed it for. Will use this recipe again. Thanks for sharing !!!
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40 users found this review helpful
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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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30 users found this review helpful
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Crispy Fried Chicken

Reviewed: Apr. 16, 2009
This is a fabulous easy recipe. I didn't have buttermilk so I put 2tblspn of white vinegar in a pyrex measuring cup and then added milk until it got to the 2 cup line. Let sit for 5 minutes. Voila ! You have buttermilk. I added the tiny chicken bites into the buttermilk and then threw them in a ziploc bag with the flour and spices. Shook. I then put them on a tray. To hasten the pasty like consistency that you need in order for them to crisp nicely, I wet about 2 clean paper towels wrung them and laid them on top on the chicken. I then laid a clean kitchen cloth on top of that. It took about 10-15 minutes for the chicken to be ready to be fried. I made sure my oil was nice and hot. I fried about half the batch. On the remaining batch I sprinkled cayenne pepper. I had regular popcorn chicken for the kids and buffalo ones for the adults. I love this recipe. The chicken always comes out juicy and delicious and it's white meat ! I can't even imagine how good it would be with chicken on the bone. I will always be using this recipe to fry my chicken. My kids love it cut into small pieces. I also may try leaving the chicken in the buttermilk overnight. I heard it's suppose to make it even juicier ! Thanks for sharing !
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28 users found this review helpful
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Corn Chowder

Reviewed: Mar. 24, 2009
Very good and easy to make. I followed the advice of previous reviewers and used chicken broth instead of water. I also used heavy cream in place of some of the milk. I pureed about 4 cups in the blender to make it creamier. I added some whole sweet corn to give the chowder more texture. Before serving I garnished with a dollop of sour cream, cheddar cheese and some bacon. Very good. I made about 12 servings so I could have leftovers. Thanks for sharing !
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26 users found this review helpful
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Wonderful Fried Fish Tacos

Reviewed: Mar. 16, 2011
I used tilapia fillets for my fish tacos. I didn't have any dark beer on hand so I used lite beer. Also, I dressed my cabbage up a bit with mayo, lime and some chopped onion. The fish fillets came out nice and crispy. Next time I might add cayenne pepper to the batter for the adults that like it spicy. Thanks for sharing !
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23 users found this review helpful
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Butternut and Apple Harvest Soup

Reviewed: Dec. 4, 2010
Love this soup. I've made it several times in the last few weeks. I used canned pumpkin in place of the squash to save on some time. I also never ever have leeks on hand so I used regular onions. Used butter substitute and fat free half and half. No need for the extra fat. This soup does not need it. I've also given it a few shakes of sage,thyme,rosemary and black pepper in addition to the nutmeg. Awesome soup. Just made it again tonight and added about 1 tspn of chopped fresh ginger just to give it some kick. It was super. Topped it with fat free sour cream and some homemade croutons (recipe from this site) Thanks for sharing !
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23 users found this review helpful
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Roast Salmon With Balsamic Vinegar

Reviewed: Jan. 26, 2011
This is a very good marinade. I wound up marinating for more than 30 minutes. I did use fresh Rosemary. I prefer to use fresh herbs because it elevates the dish to a whole new level. I would use this marinade on other fish. I would even suggest using this for a pork loin or pork chops. I think the flavors would go really well with that type of protein. I served this on a bed of parmesan polenta and topped it with a polenta cake. I reserved some of the marinade to drizzle over the fish. The marinade I reserved was put aside before I added the fish. As to not contaminate it. I highly recommend reserving some on the side. It's really delicious. I did DOUBLE the recipe knowing I was going to reserve some to drizzle. Thanks for sharing.
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White Bean Spread With Garlic & Rosemary

Reviewed: Aug. 7, 2008
This recipe is really good and super easy. Things I did... I sauteed the garlic in about 2 tablespoons of olive oil. I added the drained beans and sauteed them a little bit. I added a 1/4 cup of white wine. Warm through and then added to the food processor and pulsed. I also added about 2 tablespoons of Parmesan cheese in the processor. Used this on crusty Italian bread. I topped some with hot peppers to add a little heat and those were the best ones!!! Very easy recipe to make and different from the usual appetizers you put out. Thanks
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19 users found this review helpful
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Banana Praline Muffins

Reviewed: Apr. 10, 2009
I followed this recipe exactly as it is written. I used mini mini muffin tins. I baked the first batch at 350 degrees because I was afraid my oven would burn them but they didn't rise as nicely as the second batch that I baked at 400 degrees. Very easy to make. My 8 year old helped me put them in the tins and add the praline topping. Delicious. I was hesitant about the 1 tblspn of sour cream but it worked out fine in the end. Thanks for sharing
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16 users found this review helpful
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Bolognese Sauce with Meat

Reviewed: Mar. 16, 2011
I didn't have any prosciutto so I left that out. I also added some red wine to add depth to the sauce. Left out the butter completely. Simmered on the stove on low heat for a long time. I think this is what really brings the flavors out and add intense flavor to the sauce. I used fresh parsley to top at the end. Very good.
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13 users found this review helpful
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Channa Masala (Chickpea Curry)

Reviewed: Mar. 16, 2011
Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes. Cooked thoroughly. Added beans and used an immersion blender to puree a little bit. I then added (1) 14oz can of lite coconut milk. Cooked a little further. Tasted it to check to see if it needed anything. I added a couple more shakes of garam masala. Simmered on the stove for another 10 minutes. Served over rice. Only giving it 3 stars b/c as written I think it needs some tweaking. Possibly 4 stars with my tweaking. Thanks for sharing !
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French Onion Soup Gratinee

Reviewed: Jan. 26, 2011
This is the best French onion soup I have ever tasted. I love french onion soup and order it often whenever we go out. There is a restaurant by us that makes a phenomenal one and this one beats it. It did take me a long time for the onions to carmelize but be patient. It does happen. This is key to the success of the soup. You need to add the salt at the beginning but I did not add additional salt at the end b/c I knew there was going be salt in the cheese. It turned out perfectly. I don't have oven proof crocks. So I sliced the bread and toasted it with a slice of swiss. Once that was toasted for a bit I then added the grated asiago on top. Toasted (in the oven) for a bit more. Ladled the soup into bowls. Added a pinch of asiago cheese and then toppped with the toasted cheese slices. It worked out great. I completely forgot about the paprkia though ! Didn't make an ounce of difference. Will absolutely be making this over and over again. This is a great soup for a cold winter day. I would also suggest making large batches of this when you need to feed alot of people. It's very satisfying and filling. Comfort food at it's finest ! ~Changes to recipe~ I used low sodium beef broth and low sodium chicken broth~ Simply for health reasons. Thanks Again !!!
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Lemon Drop

Reviewed: Apr. 12, 2009
I'm sorry to say that I had to add a whole lot of sugar to this one. I've had many lemon drop martinis. Probably more than I should admit to. This was very sour. I recently had a really decent one at our local restaurant and they used Snapple Lemonade. I've made lemon drop martinis before and this one is by far the worst I've tried. I'm so sorry. I hate giving bad reviews but this one was yucky
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Olive Pecan Spread

Reviewed: Nov. 15, 2008
I've made this twice already and it's wonderful. It's best when you let it rest in the fridge for a little bit. The flavors marry nicely together. I also used the olives with the pimento in it. We like to drink dirty martinis and we always have a ton of olives leftover since we only use the olive juice. It's nice to find a recipe to use up ALL those olives in. We serve on water crackers. Perfection !
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12 users found this review helpful
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Seafood Wine Sauce

Reviewed: Mar. 20, 2011
As written this sauce is only about 3 stars. Ater reviewing what others had said I altered the recipe and I feel it elevates the sauce to possibly even 5 stars. The sheer ease of making the sauce and the ingredients makes this a winner. I skipped the whole roux making and did as follows. I sauteed the shallots in butter and added about 2 cloves of garlic. Added the wine and reduced it by about half. Mixed a few tablespoons of flour into the fat free half and half (didn't use heavy cream no need for Xtra fat) and poured the mixture into the saute pan. Cooked it a few more minutes until it thickened. Do not boil. Just simmer. I added fresh chopped parsley at the very end. Didn't use thyme b/c I thought it might interfere with the lobster raviolis I was using. Very easy sauce and good for practically anytype of light seafood such as sea bass, tilapia and even shrimp. Thanks for sharing. Will use this recipe again.
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11 users found this review helpful
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Carol's Chicken Chili

Reviewed: Dec. 2, 2010
I added a can of petite diced tomatoes and some white hominy to this. This is a nice comforting chili to eat on a cold fall day. I've also used leftover chicken from a rotisserie store bought chicken to speed up the prep time. Thanks Carol
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9 users found this review helpful
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Stuffed Artichoke Hearts

Reviewed: May 4, 2009
These are very good. I didn't have chives so I used cream cheese with chives already in it. I also scaled back the recipe because I wasn't sure if we would like them but next time I plan on making the full recipe because these were delicious !! Thanks for sharing .
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