Cookiewoman Recipe Reviews (Pg. 7) - Allrecipes.com (10683368)

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Broccoli Cheese Casserole

Reviewed: Apr. 10, 2010
Made this for an Easter dinner--requested by our daughter. I used only one can mushroom soup and 3 cups cooked rice. Left out water chestnuts. It was delicious. Topped with the buttery cracker-butter mixture, as suggested by a reviewed, which was a great contrast to the texture of the rice-broccoli-soup combination. Just used a rolling pin to crush the crackers right in the sleeve. Worked great. Will definitely make this again. Could even add a little more broccoli, as it wasn't very dominant in the flavor of the casserole. But overall, this was scrumptious. (How do you spell that anyway? Hope that's right.)
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5 users found this review helpful

Fruit Salad

Reviewed: Apr. 10, 2010
This was delicious. It stayed nice the next day also. I used 1 large can pineapple tidbits and 1 can fruit cocktail, well drained. I also added 1 tsp. almond flavoring, which wasn't quite enough. Next time might add 1 1/2 tsp. It was quite pretty, creamy, and very tasty. Mother-in-law asked me to make it again soon!
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1 user found this review helpful

Chicken Pot Pies with Puff Pastry

Reviewed: Mar. 31, 2010
I had phyllo dough, and mistakenly thought it was the same thing as puff pastry. I guess they are not the same. Anyway, it didn't puff, but came out pretty good. The recipe needed to have salt added. I added about 1 1/2 tsp. and that wasn't really enough. I also added about 1/4 cup flour to thicken it up a little more. That came out about right. All in all it was a pretty good recipe, but probably would have been better with the puff pastry. The Swiss cheese was a nice added touch. Update: Made this again with the puff pastry. Made two casseroles. One I put the pastry on and let it sit on the hot filling a while before baking. Don't do that--it didn't puff very well. The other casserole puffed much better. So I learned some things about puff pastry in this experiment. Think I'd prefer the regular pie crust as a topping on these pot pies, so don't know that I'd try the puff pastry again.
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20 users found this review helpful

Baked Ziti I

Reviewed: Mar. 13, 2010
This turned out kind of bland--should have added some chili powder to the meat mixture or something. There was so much of it that it was above the top of the baking dish, and I couldn't do all the layers so just did the layers one time. Wasn't that exciting, but my husband and in-laws liked it. I just thought it was nothing to get too excited about. Even with only one set of layers, it spilled over in the oven quite a lot. Don't know what I did wrong on the layering??
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1 user found this review helpful

Chicken Milano

Reviewed: Mar. 6, 2010
We didn't like this very well. The sun dried tomatoes were too strongly flavored in the mix. And I decreased the quantity of them, as suggested in the reviews. Overall, it just wasn't nearly as good as I thought it was going to be.
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1 user found this review helpful

Prosciutto Wrapped Asparagus

Reviewed: Mar. 2, 2010
These were so much fun!! They tasted wonderful, and were very eye-appealing. They took a while to prepare, but were a very different and impressive way to present asparagus. Even after they were cold, they tasted great. After they were put together, they could wait for several hours before baking, which made them easy to fit into the schedule. I used thinly sliced Black Forest ham, too, instead of the Prosciutto. Was less expensive and not as salty. Would make a good appetizer.
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3 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 2, 2010
This was delicious! When my husband came home from work, it was ready to eat, and he ate almost half the pan. (He was hungry) I used cheddar cheese instead of the Monterey Jack, as that was what I had on hand, and 2 cans enchilada sauce. I thought it might be too hot, but it seemed to mellow slightly after cooking. Still had a little kick, though. Took some to my husband's 90-year-old parents, so didn't want it to be too hot. Had asparagus and corn to go with it, but hubby only wanted these enchiladas, so guess they were a hit with him. Will definitely make again.
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2 users found this review helpful

Streusel Topped Pumpkin Pie by EAGLE BRAND®

Reviewed: Feb. 22, 2010
This was a very good pie. However, the appearance of it was not as nice as just regular pumpkin pie, and not many people tried it at our Thanksgiving dinner. It tasted wonderful, but I guess it depends on what you like too. It was a little heavy, actually--I think I prefer just plain pumpkin pie to this, however, it is nice for a change.
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1 user found this review helpful

Champagne Shrimp and Pasta

Reviewed: Feb. 22, 2010
My husband LOVED this. He said it was "out of this world". Which is quite a statement coming from him. I made it with scallops instead of shrimp, which are his favorite, so that had a little to do with it, but I loved it too. I had to cook the scallops a little longer than it says to cook the shrimp--about 3 minutes. And I have to admit, I made it with white wine instead of champagne, so it was just a little different than the original recipe, but you could get the general idea of how good the recipe was from the way we had it. Might try it with champagne sometime, but was really good with the wine too. This would be a good company dish. The only problem might be getting all the last minute things done right before serving--would have to plan your time and have all ingredients ready to go. Loved this dish!!.
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3 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Feb. 22, 2010
Was a really nice different way to jazz up squash. Not too hard to fix or too much extra trouble. If you microwave the squash before peeling about 15 minutes, it's much easier to get the meat of the squash out. The fresh garlic added a great flavor. Baking it in the oven was easy and allowed for finishing up other dinner dishes. Really liked this recipe. Thanks.
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3 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Feb. 2, 2010
This was a delicious salad!! The lemon-poppy seed dressing complimented the fruit and cheese and (I used toasted walnuts) beautifully. Am going to serve this to my son and family when they come for dinner for the Super Bowl, and bet they'll love it as I did.
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6 users found this review helpful

Healthy Garden Salad

Reviewed: Feb. 2, 2010
The dressing for this recipe is quite bland without some added sugar and vinegar. I used Splenda, and was able to sweeten it up to my taste without adding calories. I added quite a bit of vinegar, too, until it tasted right. The vegetables are great and really are healthy. It makes a colorful, different salad that is a nice accompaniment to most any meal.
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2 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 11, 2010
These have the best flavor and are really easy to make. I used Splenda instead of sugar, and they turned out very good.
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1 user found this review helpful

Apple Crisp II

Reviewed: Aug. 29, 2009
I had 3-4 cups of huckleberries that I wanted to add to an apple cobbler. (Had heard that this was a good combination). This recipe looked like it might work for that. It turned out to be very good! Used about 8 cups of apples, cooked them separately with the flour and sugar in the oven about 30 minutes at 350 first, (Used no water) then sprinkled the huckleberries on top, then the topping and baked about 35 minutes longer. It turned out great. Next time huckleberry cobbler is the goal, probably would use more huckleberries and fewer apples, though, as the apple flavor dominated. I made 1 1/2 x the topping recipe, as some had suggested increasing it, but ended up not using the extra 1/2, as it was too much. A very good recipe.
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1 user found this review helpful

Orange Cream Fruit Salad

Reviewed: Aug. 29, 2009
It is very important to let fruit drain at least 5-6 hours. I used 3/4 cup milk in the dressing and let it sit in the frig while the fruit drained, stirring occasionally, and the consistency of the dressing was very nice. All the different kinds of fruit (added fresh strawberries) were delicious. Have to use the salad in 1-2 days, as the dressing does thin out after a couple of days. I would make this again. It is a different salad suitable for company.
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5 users found this review helpful

Bird Seed Energy Bars

Reviewed: Aug. 16, 2009
I tried adding the extra egg, too, and thought they were a little too soft, but still very good. Also couldn't find wheat germ, so used cracked wheat--don't try that--were a little too crunchy! They kept soft nicely and were very good after sitting out for several days in a plastic bag. Very versatile recipe. You can double up or substitute many different things to your liking. I added double sunflower seeds and no sesame seeds, and chocolate chips. The flavors were slightly masked by the crunchiness of the cracked wheat, though. So would definitely try again, but use only the one egg and maybe chopped almonds or walnuts instead of the cracked wheat.
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12 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Aug. 16, 2009
Wonderful soup! Added some red pepper flakes and doubled the other spices. It worked fine to put the chicken breasts in frozen--they cooked nicely. This is especially good with a large dollop of sour cream plopped in the middle of each bowl.
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3 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Aug. 16, 2009
A delicious recipe. I added one package of instant lemon pudding also. That made it very moist.(my husband wanted a very moist lemon cake for his birthday) It made 3-9" layers, if you want to do it that way. I used cream cheese frosting, and it was great and a beautiful cake.
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5 users found this review helpful

Judy's Strawberry Pretzel Salad

Reviewed: Aug. 16, 2009
For a family potluck I doubled everything except the cream cheese layer(1 1/2x), and it filled my largest 11"x17" glass dish just right. I was worried I might bring home half of it, because it was huge, but it disappeared, and people were scrambling to get the recipe. There were lots of salads, but one man said it was the best one on the table. It did take some calculations to get the liquid amounts right in the Jello layer. For the double recipe I used 3 cups boiling water, one 16 oz. and one 24 oz. package of frozen strawberries. The total amount of that was 8 cups. The Jello part could have been just a little less stiff, so next time, I think I'd add the full amount of water given in the recipe, OR add some fresh sliced strawberries (the fresh tend to add more liquid). But this was a really good recipe, and I'm waiting now for several e-mails from the people who said they wanted the recipe Thank you for this delicious and fun "salad".
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2 users found this review helpful

Easy Homemade Vanilla Ice Cream

Reviewed: Aug. 1, 2009
This is delicious and really easy. No cooking. I mix up Eagle Brand and part of the milk in my blender before pouring into freezer. A wonderful recipe.
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3 users found this review helpful

Displaying results 121-140 (of 148) reviews
 
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