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Chicken and Pasta Casserole with Mixed Vegetables

Reviewed: Feb. 2, 2014
I don't know why my casserole turned out so tasteless, but unlike other reviewers, it didn't taste like anything more than cream soup and noodles. I did use 1 can of milk based on so many reviewers' suggestions, chicken breast instead of tenderloins, and used fresh onion and garlic instead of the dried onion and garlic salt. Other than those changes, I followed it to a T. Those changes I made should have only increased the flavor, yet it didn't. There's a lot of leftovers, so I added some sour cream and can only hope that maybe it gets better after the flavors meld overnight, and the sour cream helps a little. Sorry, but something went wrong, or it's just not the dish for us.
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Scallop Scampi

Reviewed: Mar. 16, 2011
We enjoyed this scampi very much. It is very similar to a low fat shrimp version that I made, and I think in the future I'll make it with both shrimp and scallops in it. I did add a couple more cloves of garlic, to suit our tastes, as well as chopped a bunch of green onions, adding 3/4 to the scampi mixture, and saving the other 1/4 to sprinkle on as a garnish once plated. With a nice salad and crusty bread on the side - excellent!
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2 users found this review helpful

Zippy Potato Soup

Reviewed: Jan. 19, 2011
I made this last weekend out of the Taste of Home cookbook that this recipe came from. I'm sorry to have to say it failed. Nobody would touch it, not even after I tried adding cheese, and I ended up throwing out most of the whole, big pot. Now, to be fair I must admit to using turkey bacon, and half fat free and half regular evaporated milk. This is what's on hand due to dietary issues. While I have no doubt this affected the flavor some, I can't believe that's all that contributed as we are used to these things. However, considering how bad it tasted I would still recommend to anyone considering making it, NOT to substitute with these ingredients. I'm afraid this will not be on the list to try again. :(
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Oyster Stew

Reviewed: Dec. 24, 2010
I used this stew as a basis for our traditional Christmas Eve supper, and it was very good. I did make modifications based on our preferences and oyster availability. Here in the upper Midwest they cost a small fortune! So I used one pint of fresh oysters and one can of oysters. I also added 1/4 tsp. of celery salt and 1 1/2 tsp. Worcestershire sauce based on my dad's recipe that I usually use, and used 1/4 tsp. of cayenne pepper. I used 1 pint of half and half and 1 pint of 2% milk and cut the butter to 1/4 cup since all half and half is a little rich for some family members who are sensitive to very rich foods. Even though I ended up changing up quite a few of the ingredients, it was a great change up of our traditional favorite. Since everyone thought it was even better than how I've made it in the past, I will make it like this in the future.
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Easy Chicken Posole

Reviewed: Jan. 7, 2010
Very nice soup! Perfect for a frigid evening like ours is tonight. I followed the recipe pretty close, just added a little more garlic and 1/2 tsp. of cumin, and I only had 2 cans of hominy on the shelves, and it was really good! We garnished with finely chopped onions, thinly sliced radishes, avocado cubes, crumbled tostadas and squeezed some fresh lime juice on it. My daughter speaks the language, she hasn't been really fond of Mexican food, but after this she said she's changing her mind! (and said this has to go into the winter soup rotation). A bowl is going to the teacher tomorrow, too. Thanks for the tasty and easy recipe!
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2 users found this review helpful

Curry Pumpkin Soup

Reviewed: Nov. 2, 2009
We liked this soup very much, in fact my daughter raves about it. Due to dietary issues, I used reduced sodium chicken boullion rather than butter and in place of the veggie broth, lite coconut milk rather the 1/2 and 1/2, reduced sodium soy sauce, and brown sugar. I finely chopped some onions and carrots and sauteed them first, to give a little more texture to the soup. What a wonderful aroma! The first night it wasn't spicy to the tongue, but gave a nice, warm feeling inside. The leftovers however, had much more of a curry bite (a good one!) I'll make again, but will play with the seasonings a bit to get it more to my taste, especially since I'm dealing with reduced the sodium and fats. Some have mentioned it turning out thin, especially when they used the lite coconut milk, but mine did not turn out thin at all - it was the perfect consistency for pumpkin soup.
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Spaghetti Squash I

Reviewed: Sep. 30, 2009
We really enjoyed this dish! We like spaghetti squash anyway, but I wanted to try something different and this used ingredients we know we like. I did use olive oil rather than vegetable oil, but otherwise followed the recipe as given, using fresh ingredients just harvested from our and our neighbor's gardens. Excellent!
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Quinoa and Black Beans

Reviewed: Sep. 17, 2009
We thought this was just excellent. I did add a can of Rotel tomatoes with chiles (this will kick the heat up a bit more), and we squeezed lime juice on it before eating. A very healthy, tasty dish, economical, and it's going in the regular rotation. Just a note if you're unfamiliar with quinoa - be sure to RINSE THE QUINOA WITH WATER before putting it in the pot. Quinoa has a natural substance on it that acts as a repellant to birds and such, and it has a bitter taste to it. While it won't hurt you, it will adversely affect the flavor of the dish. Rinsing with water before you cook it removes this substance. While some brands may be pre-rinsed, others, like the brand we can get, are not.
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Fresh Rhubarb Pie

Reviewed: May 24, 2009
I have made this pie twice now. Like another reviewer, I recently moved into a new house and inherited 3 rhubarb plants, so figured I should do something with it. The first time I made this pie, about a week ago (which was also the first ever pie I've made), I followed the recipe exactly (except for sprinkling some sugar on top of the crust) and it turned out wonderful. I made it today for the 2nd time, but had to change it a little. I was a little short on white sugar, so substituted 1/3 c. brown sugar instead. I also had to sprinkle that on top. I also added a few drops of vanilla after reading another reviewers comments. Surprisingly, the filling was much more tart and was a bit runny this time (maybe due to the rhubarb itself?). However, it is still excellent and as long as the rhubarb can be used, I'll continue to make this pie. Thanks for such an easy recipe to make me feel like a successful pie baker!
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Shrimp Scampi

Reviewed: May 7, 2008
This is actually one of our family favorite recipes. Through the years I have made these modifications to suit our tastes. Garlic - yes, more! I always double it, and will even triple it if the cloves are small. Pressing it instead of mincing it will bring out more flavor. Then, I start just the garlic and chicken broth simmering for 5-10 min. to bring out more garlic flavor as well as cook the broth down some and concentrate the flavors. Onions - I double the onions. Also the lemon pepper. After the broth and garlic simmer for their time, then I add the onions and lemon pepper and let it cook 3-5 min. Shrimp - very key to the best flavor is to use fresh, uncooked shrimp, not the stuff that has been frozen in a bag. If you must use the frozen kind, try to use uncooked, as it seems to absorb the flavors better. We don't use the parsley, but do put in 3-4 more chopped green onions at the end, right before serving, and also sprinkle fresh parmesan on it once dished up. Also, be sure to use angel hair pasta, not vermicelli or regular spagetti. It's too delicate a dish for any thicker pasta. Serve with garlic bread and a salad. Yummy.
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Greek Pasta with Tomatoes and White Beans

Reviewed: Apr. 13, 2008
This was nice. Very pretty with all the different colors. Like others, I sautéd some onion and garlic first, added some basil and oregano, and artichoke hearts and black olives at the end. For our family it was just lacking a little "pizzaz". But I don't want to discourage anyone from trying this, as our tastes are just maybe more accustomed to more intense flavors and spices. I will make this again, and am going to try adding some lemon juice next time as I think that will help give it the zip we are looking for.
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