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Slow-Cooker Chicken Tortilla Soup

Reviewed: May 22, 2010
I literally crave this every few weeks! I agree with several other viewers' suggestions-- black beans are a must, use chicken broth instead of water, and frozen chicken breast works JUST FINE! We did try the homemade baked tortilla strips vs./ store-bought, and it's definitely worth the extra 5 min to make the homemade. Lastly, don't skimp on the fresh cilantro and sour cream. Works equally well for both a cozy winter brunch, and a summer evening light supper. YUM!
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2 users found this review helpful

Kalamata Pork Tenderloin with Rosemary

Reviewed: Dec. 27, 2009
Loooooved this. Note, it's very salty (which is a good thing in our family)-- so you can use the sauce sparingly on the pork. Don't ignore the lemon zest, as I almost did. It really adds a great dimension.
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2 users found this review helpful

Papaya Bruschetta

Reviewed: Jun. 14, 2009
I HATE papaya, but we got some beautiful papayas as part of a Harry & David gift and I didn't want to waste them. This was surprisingly good! The tomato and vinegar offset the sweetness nicely. I recommend starting with no sugar, but add gradually to taste. I was also very unsure of what the papaya seeds would add-- I didn't know you could eat them. Our learning: yes, they're great as used here, but don't eat them alone! ;-) My daughter & I each crunched one before adding to the recipe. Don't try this at home. A little like crunching a black peppercorn. But in the blender as part of the dressing, they add a very unusual peppery flavor, like cracked pepper. For those who had problems with watery-ness: brush your baguette slices with a touch of olive oil (or spray lightly) and bake 5 min so they're good & crunchy, and definitely drain the salsa before spooning on. Thanks for a unique, light app that will be used several times this summer!
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12 users found this review helpful

Quick Chicken Cordon Bleu

Reviewed: Oct. 29, 2008
I have to admit, I read this recipe and thought, NO WAY can you a)cook *breaded* chicken in a microwave, or b) make a roux-based sauce in a microwave. Are you kidding? But something made me try it, and lo and behold... it was pretty d**n good! For all you skeptics like me, it's actually true, it really works. And the mayo-breadcrumb trick is also really clever. Messy to prepare (I was up to my ELBOWS in mayo)-- but clever, and really tasty. Thanks for showing an old dog some new tricks!!
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14 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Oct. 29, 2008
I've made this twice now and I'm already looking for an excuse to do it again. Just one caveat: go with an onion soup mix you've tried and liked. I cheaped out on an untested store brand the second time, and it definitely gave the meat a processed, freeze-dried onion taste. I also agree with other reviewers that a good, heavy stout or lager is much better than a lighter beer.
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2 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Oct. 29, 2008
Excellent summer chicken. My only suggestion would be to add more veggies on the skewers for flavor and texture variation. But this was a big hit across 3 generations at our house!
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2 users found this review helpful

Bleu Blue Fish

Reviewed: Oct. 29, 2008
Currently my favorite way to do bluefish.
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2 users found this review helpful

Crustless Spinach Quiche

Reviewed: Sep. 4, 2008
Great base. Everyone loved it here. I look forward to playing with it.
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2 users found this review helpful

Curried Spinach Soup

Reviewed: Aug. 14, 2008
Delicious! RAVE reviews in our house. Used leeks in place of the green onion, and the flavor really came through in a nice way. This is one recipe where it's really important to taste and adjust seasonings several times throughout the process, as curry powder can vary widely in strength and quality depending on source (and age) of your curry. Start with half the curry and lemmon called for in the recipe, then add more to your taste. Lemon zest, rather than lots of lemon juice, worked well for me. One note: I got lazy with the spinach leaves and didn't stem them very well (using baby spinach, thought they'd be tender enough). They weren't; strings got all wrapped around my hand blender and I had to pull them out by hand :-( But the end soup was fantastic. Thanks for the recipe, & next time I won't be so lazy!
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10 users found this review helpful

Baked Chicken Nuggets

Reviewed: Aug. 4, 2008
My kids must be too used to the Purdue processed kind-- they took one bite and said 'yuck.' They were really tough, even after marinating in buttermilk. Any other suggestions? Hmph.
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4 users found this review helpful

Duck and Fontina Pizza With Rosemary and Caramelized Onions

Reviewed: Mar. 30, 2008
Huuuge hit at our house tonight. I've never seen "spreadable" goat cheese, so I took a regular log and mashed it with a bit of sour cream until it was smooth and spreadable. Great combination of flavors.
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10 users found this review helpful

Chicken and Pumpkin Lasagna

Reviewed: Mar. 10, 2008
Got rave reviews at our Halloween party. Wouldn't replace for ALL lasagna occasions, but definitely a great variation, especially for a cold fall night with a fresh mache salad with walnut and lemon viniagrette-- and a nice Pouilly Fume.
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9 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jan. 28, 2008
Surprisingly good!
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2 users found this review helpful

Moroccan Tagine

Reviewed: Jan. 28, 2008
This got an enthusiastic thumbs-up from my food-snob husband last night. Like other reviewers, I modified fairly dramatically, and it turned out beautifully. My changes included: 1) definitely needs way more seasoning than the recipe states. Keep adding cumin, turmeric, allspice, ginger, and coriander until it tastes good to you. 2) I substituted pork tenderloin for chicken (happened to have it on hand)- absorbed the flavors well and stayed very tender. 3)Cook longer if you have the time to let all flavors blend and allow yourself to adjust seasoning to taste. Serve over couscous cooked in broth. We'll be serving this for friends.
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9 users found this review helpful

Duck Cassoulet

Reviewed: Dec. 12, 2007
To the cook who asked about cooking it in the oven, yes, you can. The "high" setting usually corresponds to 300F, and the "low" setting is usually around 200F. Use the same cooking times as in the recipe. HTH!
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11 users found this review helpful

 
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