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Sage Pork Chops

Reviewed: Jan. 26, 2011
5 stars no doubt. I got the Costco extra thick pork chops. I dredged them in seasoned flour first. Then browned them on med-hi heat. Then added the bouillon, a lid and simmered at lowest setting for 35 min. Fantastic. Removed teh pork chops, covered, and turned up the heat to reduce the broth/sauce. The flour from the chops also helps to thicken the sauce. Great recipe. Served with garlic mashed and steamed asparagus. Quick, easy, Fantastic!
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3 users found this review helpful

Veal Scallopini

Reviewed: Jan. 26, 2011
Wow. I'm not sure how anyone could follow this recipe and give it anything less that 5 stars. The prep on this is quick and easy. Leave the mushrooms in the pan when adding the broth, they become part of the sauce...which is outstanding. It was key to simmer the broth/mushrooms until it reduced a bit. And the flour from cooking the veal helps to thicken the sauce. Just add the butter and parsley at the end to finish it off. Served over linguini with the reduced sauce. Husband, teenager, 6 and 3 yr olds ate it up. So good that I'm making it again tonight for the 2nd time this week. Adding some fresh asparagus tips to the mushrooms this time for something a bit different. Great recipe.
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13 users found this review helpful

Chocolate Chip Banana Muffins

Reviewed: Dec. 3, 2010
Used half the oil. Used half white and half brown sugar (totaling 3/4 C.) Used 3 extremely overripe moist bananas. Left out chocolate chips. Delicious.
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4 users found this review helpful

Warm Dijon Potato Salad

Reviewed: Feb. 16, 2010
I used a bunch of small red potatoes, cut to bite sized pieces. I made the dressing for this ahead of time, so all I had to do is boil the potatoes and them toss to coat. I had lots of fresh italian parsley and basil left over, so I added that to the recipe. I also added celery for crunch. I doubled the dressing (as others have suggested), but didn't quite use it all. I further increased the parmesan and the dijon by half. I used redwine vinegar (all I had). I also used sour cream and mayo mix (about 3 or 4 to 1). I think sour cream tastes a little lighter. Served with "Bacon Wrapped Bratwurst" from this site. Very good!
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14 users found this review helpful

Bacon Wrapped Bratwurst

Reviewed: Feb. 16, 2010
I used 2 Octoberfest beers and threw in a half an onion for flavor. I also added water to cover the brats (I made 3 lbs). For my family I cut the cayenne by half and it was just enough heat. I rolled them in the sugar cayenne mixture but didn't cake it on. I also did a few in a mix of brown sugar and cracked black pepper for my 5 and 3 yr olds. Also made "Warm Dijon Potato Salad" from this site (also modified a tad). Great dinner!
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4 users found this review helpful

World's Best Lasagna

Reviewed: Feb. 14, 2010
Absolutely Fantastic. I used an entire 30 oz container of ricotta, 2 eggs, and enough nutmeg to taste it...probablya whole tsp. I also used lots and lots of fresh basil in the meat mixture and added both fresh chopped basil and fresh chopped parsley to the ricotta. Made with a spinach salad that I made the cranberry vinaigrette (from green salad with cranberry vinaigrette dressing from this site.) Only I used pomegranite arils instead of cranberries. The lasagna was fantastic. And I had leftover meat mixture that I will gladly use for another pasta dinner. I'd give this 6 stars if I could. Fresh herbs make a huge difference!
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2 users found this review helpful
Photo by Server33

Campbell's Kitchen Sweet and Sour Chicken

Reviewed: Feb. 11, 2010
Fantabulous! Extremely pleased w/how this meal turned out. With a little prep-work, this comes together very quickly & easily. I'm on a budget & have 4 kids (all boys). I try my best to use about $5 worth of meat per meal. I used 2 package portions of chicken breast tenders from Costco (total 6 package portions in a pack, $2.49 lb. I think. Probalby 1 lb. per package portion.) I used 1 can of Chicken stock (not condensed) + 1C water, 3 T Corn starch, Olive oil, 20 oz can Pineapple chunks, 2/3 C. Sugar, 3/4 C Vinegar, and chopped up all of the following: 1 green pepper, 1 sm onion, 4 green onions, handful of carrots, handful mushrooms. I did simmer the carrots in the stock, but now I don't think that was necessary. **And here's what perfected the recipe...I added two handsful of lightly salted cashew halves and stirred in some soy sauce (to taste) at the end of the simmering time. The cashews added just enough crunch and the soy sauce added the perfect saltiness to the tangy sweet sauce. I think I used about 2-3 T of soy sauce. What a keeper recipe. Next time I'll try the condensed stock (or add some stock granules to intensify the flavor). Don't skip the cashews..or maybe try lightly salted almonds. 3, 5, 15 and 16 yr olds & hubby ate it up. Served with seasoned fresh hot rice (made with plain water, but stir fried uncooked rice first in some olive oil & butter.) Will post picture. Oh, I also added some minced garlic to the stir-frying chicken in the beginning.
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26 users found this review helpful

Bratwurst, Potato and Cabbage Soup

Reviewed: Jan. 11, 2010
Wow. This was extremely good. I say "was" because the double portion I made is pretty much gone. I used 1.5 pkg of brats (1.24lbs ea.). I used 2/3 head of cabbage, 3 large potatos, 1 onion, and I added 2 huge handsful of fresh brusselsprouts (halved), 6C milk, 1/4C flour, and seasoned to taste. Wow. wow wow wow. My high school sophomore son said "no no no" as I was cooking it. He was upset I was making a soup out of the brats. But we heard nothing but silence (with slurping) at the dinner table. Excellent recipe. Thanks so much. The 2 yr old and the 5 yr old devoured 2 bowls each. Loved it. Can't say enough.
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2 users found this review helpful

MInty Orzo and Peas

Reviewed: Jan. 4, 2010
Very good. I used basil instead of mint (same herb family). We LOVE basil. I also added some diced sun dried tomatoes from a pouch for a little color and a lovely flavor contrast.
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3 users found this review helpful

Crunchy Turkey Salad

Reviewed: Dec. 27, 2009
Fabulous. I added raisins and more than doubled the turkey. As everyone else did, I doubled the sour cream and mayo. It was just perfect. Not to wet or dry. Also picked the dried cranberries out of a fruit/nut snack mix we had and threw them in. Only had cashews and pecans, so that's what I used. Toasted 1/2" slices of a french baguette and topped with this awesome salad for tasty post Christmas dinner lunch.
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2 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Dec. 20, 2009
Great Healthy Recipe. I made it with chicken tenders and cooked in at 350 convection for 20-25 min. Cooked some penne pasta. Also simmered olive oil and garlic in a pan and added a large can of crushed tomatoes, basil, oregano, and sugar. What a keeper. Less mess, less calories.
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Photo by Server33

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 4, 2009
Fabulous. I cut back the sugar to 1/2 C., as suggested by other reviewers...still plenty sweet. I made it in a cast iron skillet in a 400 degree convection oven for 35 min. Perfect. I also added a can of corn niblets. Excellent with my chili. Will post pic.
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Garden Penne

Reviewed: Sep. 5, 2009
Fabulous. Made this as follows: 1 squash, 1 zucchini, 1 green pepper, 7 green onions, 1-2 T minced garlic. Used one 16 oz pkg of penne, 1/2 can drained corn niblets, 1 14.5 oz. can crushed tomatoes and 1 14.5 oz can diced tomatoes. Left out the crushed red peppers, as the 2yr old wouldn'have liked it. topped with layer of extra thick slices of fresh mozzarella cheese. Convection baked for 25 min. at 350. Awesome.
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1 user found this review helpful
Photo by Server33

Becki's Oven Barbecue Chicken

Reviewed: Aug. 31, 2009
Hands down 5 stars because of how my chicken turned out. I only use recipes with 4 stars or more, so even if I alter a recipe, I give it the stars I feel my end-result version deserved. And I always check a handful of reviews prior to using a recipe. This turned out phenomenal. I had every intention of making this as listed, but I was missing one ingredient. And when I tasted the marinade before adding the ketchup/water mix, it was soooo good (hubby and son agreed), that I quit right there. Here's what I did: Feeding 6 family members, so I quadrupled the recipe yet still changed a couple things... for 6 large boneless skinless chicken breasts with rib meat, I melted 11 T butter in sauce pan. Added the onion powder (just under 1/4C - I know it sounds like a lot), added a half to three-quarters cup of brown sugar, added what was left of my worcestershire sauce (1 to 2 tsp), added a bunch of shakes of soy to make up for the worcestershire I was missing (maybe a quarter cup). Then added just under a half cup yellow mustard. heat and stir till smooth. Sweet and tangy and awesome. Tasted so good, that I was afraid to add the ketchup, so I didn't. Set a small amount aside for dipping. Marinated the breasts (could have added another one or 2 breasts) for a couple hours then grilled to perfection. All my boys, 2, 4, 14 and 15, and hubby scarfed it up. Served with baked potatoes and broccoli. What a keeper! I'll try to upload my photo too.
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6 users found this review helpful

Rustic Sausage Pasta

Reviewed: Jul. 12, 2009
Excellent. I would have followed it to a T, if I had all the ingredients. But whoa did my version turn out delicious. The only changes I made were these...I simmered is for an hour after added the 28oz (not 14 oz) can of petite diced tomatos, along with 1 T of white sugar. Also, I put small dollops of creamy ricotta cheese on top of each serving, and just sprinkles of parmesan, if wnated. The ricotta was the perfect addition to this very mellow yet rich tomato-ey sauce. Ooooooh, this one is a keeper!
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7 users found this review helpful

Balsamic Cream Sauce

Reviewed: Jun. 27, 2009
Yes yes yes! Really good restaruant quality flavor. Loved it. As usual I didn't have everything it called for, so here's what I did. I was generous with the butter and olive oil. I minced a half an onion (and threw in some minced garlic) and sauted it for a bit until real soft. Then I sauted chicken breast strips that I had cut in the oil/butter/onion mixture. Then pulled out the chicken when done and set it aside, covered. Then I added the balsamic to the pan (I already had some in the fridge that I reduced slightly with a little sugar) and let it simmer on medium-high heat for another 3 minutes or so. I didn't have the granules, so I put in about a quarter cup of chicken stock. Let that simmer for another minute or two. I seasoned it heavily with "rustic italian seasoning" (from Costco, a blend of basil, rosemary, oregano, garlic, salt, etc.). Then put in the half and half (didn't have cream). Let that simmer for 5 minutes. Then, in a separate small dish, I disolved about a tablespoon of flour with a little bit of the simmering sauce and two big spoonsful of hot water from the pasta I had boiling. Then I whisked that back into the simmering sauce. Then once it thickens up a bit, its done. I put the chicken back in the simmering sauce and voila! The sauce was so darn good as it was, I didn't want to put the cheese in the pan. So I let everyone put the parmesan on his or her own helping, as desired. We ate it with pasta and sauted zucchini. Absolutely delicous.
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Across the Border Tequila Shrimp

Reviewed: Jun. 3, 2009
I would give this 6 stars if I could. My sauce and shrimp was a bit more "orange-ish" in color - the chili powder. I never knew so few ingredients wound taste to unbelievable. I skipped the cilantro. Served with rice and fresh tomatos and avocado. So far, this was best result I've had from any recipe I've ever tried from this website, and I've had some good results. Restaurant quality for sure.
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8 users found this review helpful

Spinach and Strawberry Salad

Reviewed: May 9, 2009
Very good. I used olive oil (I love the flavor). Didn't have paprika or poppy seeds and it turned out excellent. I toasted the slivered almonds and sesame seeds on the stove top in a dry non stick skillet (separately). I had two helpings and my 4 yr old even ate raw spinach with the strawberries and dressing! Excellent recipe.
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0 users found this review helpful

Hamburger Soup III

Reviewed: Apr. 8, 2009
Quite good. Used 5 cups of water and 3 tablespoons of boullion granules. One can stewed tomatoes and one can of diced tomatos. Seasoned with salt, pepper, garlic, basil and oregano. Tossed the pasta in a little olive oil after cooking, and kept separate from soup. Pasta doesn't get over cooked that way.
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1 user found this review helpful

Marzetti

Reviewed: Mar. 3, 2009
This was quite easy and tasty. I had cream of celery (instead of mushroom) and it worked fine. I also had mild diced green chiles and I used those instead of the bell pepper. I served with a green salad and fresh french loaf. A quick easy meal. I also made this completely on the stove. After I mixed everything together, I sprinkled the cheese on top and turned the stove off and put a lid on it. It wat there until we were ready to eat - about 45 minutes. Thanks, it's a keeper.
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