Food4me Recipe Reviews (Pg. 1) - Allrecipes.com (10796880)

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African Chicken Stew

Reviewed: Oct. 14, 2010
First of all, I just wanted to say that this is a wonderful meal! This is for nagymom below asking how to cut the fat. 32 of the 35.5 grams of it comes from the peanut butter. The good news is that with natural peanut butter, it's easy to get rid of. Just don't stir it, but pour off the fat and use the peanut butter underneath. It'll be reeaaally thick, but I think it mixes in just fine. Alternatively, you can use low-fat peanut butter, but I don't think that it tastes nearly as nice. Hope that helps!
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5 users found this review helpful

Denise's Chipotle Crusted Pork Tenderloin

Reviewed: Jul. 4, 2010
Yum, yum! I made a 1 lb. tenderloin with a half recipe of the spices, but only 2 teaspoons of chile powder. It was too windy to barbecue, so I baked it at 350 for 30 minutes, and it was tender and juicy and delicious! My husband found the leftovers on the kitchen counter and almost finished them himself. I'll be making this again for sure!
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Cheesy Baked Cauliflower

Reviewed: Nov. 20, 2009
I came across this recipe last night after wracking my brain for something different to go with Buffalo Chicken Sandwiches...it was really good! My husband and I ate the whole head in one sitting. The only thing I changed was to use Dijon mustard, and the only thing I would change next time would be to steam the cauliflower for 15 minutes instead of 30. Yum!
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Busy Night Turkey Taco Soup with Avocado Cream

Reviewed: Sep. 8, 2009
Best way I've ever found to use up leftover turkey! The only changes I made were to use frozen corn and black beans, and let it simmer for about an hour. Delish!
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Salsafied Chicken and Rice

Reviewed: May 8, 2009
Hmmm...I made this with a little chili powder and added a small chopped green pepper and a small chopped red pepper. Served with chopped tomato and green onions, and a little dab of sour cream. After all of that, it still seemed to be missing something. We both decided that we prefer the Mexican Style Ground Beef from this site. We feel that it has more flavour. Thanks for the recipe, though!
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California Chicken Spaghetti

Reviewed: Jan. 20, 2009
So I made this last night, and my husband and I thought it was fantastic. I think the only thing I would change in the future would be to add the tomatoes just before the pasta, toss and serve. I prefer fresh tomato pasta to be warmed rather than cooked. The tomatoes got kind of soupy and didn't retain their shape as much as I'd like. Other than that, we loved it!
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Spanish Potato Omelet

Reviewed: Oct. 21, 2008
Oh wow! This took me back to Barcelona, sitting in a cafe at the Placa de Catalunya, eating a cold wedge of tortilla de patatas with a cafe con leche....mmmmmm.
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2 users found this review helpful

Pretty Chicken Marinade

Reviewed: Jul. 3, 2008
Hi amy1212, liquid smoke is a thin brown sauce that adds a smoky taste to food. You might be able to find it in the condiments section of your supermarket, near the BBQ sauce or maybe in the spice section near the BBQ seasonings. Good luck!
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3 users found this review helpful

Fried Rice I

Reviewed: Apr. 3, 2008
To hjk458, I think it's simply to make the pieces bite-sized. Personally, I find it easier to just scramble the eggs and break them up with a spatula in the wok, then remove them to a small plate. When I add them back to the rice at the end and mix them in, they break up some more, so I don't see a need to slice them up. Just a personal preference, though :).
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Pork Chops with Garden Rice

Reviewed: Mar. 16, 2008
We just found this to be OK. I was surprised, because of all the yummy ingredients in it, but it ended up with no real flavour. Part of the problem I had with it was the fact that after an hour the rice was mushy and overcooked, and the pork had completely dried out. When I do pork chops, I either cook them quickly to keep them moist, or slow cook them for a long time to make them tender. The cooking time on this seemed to be somewhere in the middle. Maybe I'd use a slow cooker and substitute wild rice next time? Not really sure...thanks for the recipe, though.
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Lorraine's Club Sandwich

Reviewed: Feb. 1, 2008
Although this is a simple recipe, it was a nice change of pace for a quick and easy weeknight meal. I didn't put any lettuce on the sandwiches, but served a side salad with them. Sometimes we need to be reminded of the simple things :). Thanks, Lorraine!
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Greek Grilled Cheese

Reviewed: Nov. 18, 2007
What a fantastic Saturday afternoon lunch! Of course, we're completely nuts over anything with feta, so this was a big hit for us. I did add more feta than was called for, but I didn't use any cheddar, so it evened out ;). I used crusty bread that I was lucky enough to get freshly baked at my local grocery store half an hour earlier, and mixed a little roasted garlic into olive oil, which is what I used to grill the sandwiches with. Yum, yum!
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Ali's Greek Tortellini Salad

Reviewed: Nov. 18, 2007
I made this to go with grilled lemon pepper chicken breasts, and we both thought it was great. The one thing I did change was to leave out the eggs, just because I didn't feel like using any. I agree with other reviewers, this salad does still taste great after a few days in the fridge. I did find it needed a bit more dressing though, as the pasta does absorb a fair bit. I just made a little extra and kept it in the fridge so it could be added as we ate it. Wonderful!
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Sicilian Meat Roll

Reviewed: Nov. 18, 2007
I made a half recipe of this last week but somehow I read the ham and cheese wrong and ended up using double what I should have...oops. It was still fantastic, although I'll probably just make a full recipe next time (with the correct amount of ham and cheese) so I have more to freeze for leftovers. I followed a tip from Caroline C. and served it with marinara sauce. It was great! I like finding new variations on meatloaf because both my husband and I love it. Thanks Kimber!
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14 users found this review helpful

Chap Chee Noodles

Reviewed: Nov. 18, 2007
I've made this now about 5 times, and have incorporate the suggestions from reviewers about more authentic ingredients (like shiitakes instead of bamboo shoots). The only thing I've never been able to get my hands on is the potato noodles, but I'm not giving up. Regardless, my husband and I both think this is a fantastic meal!
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3 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Nov. 18, 2007
I used this recipe a couple of months ago when I had a hankering for souvlaki. It worked great! I cut up the tenderloin, 1 green pepper and one red, a chunked onion and cherry tomatoes (I poked a hole in the stem end for the marinade) in a big tupperware dish and let the whole thing marinate all day. Skewered it, grilled it and served it wrapped in pita bread with feta cheese and tzatziki. Yummy!
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Cheese and Bacon-Stuffed Pasta Shells

Reviewed: Nov. 18, 2007
Wow, were these ever rich! I made one change, I only had prosciutto in my freezer, so I used a couple of slices, but it ended up being incredibly salty (my mistake). However, I also thought the amount of cream cheese was almost overpowering. We ended up being able to stretch these quite a bit, only having two shells each per meal with a big salad. I think next time I make these, I will sort of borrow Cindy's idea below and sub half of the cream cheese with ricotta.
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Spicy Stuffed Chicken Thighs

Reviewed: Nov. 18, 2007
I have to put myself in the same hero camp as "Bytesized." My husband thinks meat stuffed meat is the best invention since bacon-wrapped anything! We really enjoy the combination of chicken and Italian sausage. The things I changed were to use 3 hot and 3 sweet sausages (personal preference), I used a casserole dish with a lid, and I used a 14 oz. can of diced tomatoes so we had more stuff to spoon over the chicken. I think the covered dish ensured that the sausage cooked thoroughly and the onions got nice and soft. Thanks for the great recipe!
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70 users found this review helpful

Parmesan Pork Tenderloin

Reviewed: Nov. 18, 2007
I've made this a couple of times now, and we really like the way flavour of the pork comes through (sometimes simple is best). The last time I made it, however, I baked it rather than frying, then topped it with mozza slices and broiled it. Served topped with marinara sauce and it was a nice alternative to Chicken Parm. Very tasty!
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Chili Dog Casserole II

Reviewed: Nov. 18, 2007
We were kind of up in the air on this one. The flavour was almost there, but like others, I found the texture of the tortillas a little unappealing. I used 8 hot dogs and 8 tortillas, so I was surprised that the chili almost seemed to disappear. To me, chili dogs should be almost "sloppy joe" sloppy, and this just wasn't. I think I'll try it one more time with an extra can or two of chili and maybe jumbo hot dogs, as it seemed a little dry and the hot dogs didn't fill the tortillas as much as I would have liked. Good starting point, though. *Update* So, I tried it with 6 jumbo dogs and six tortillas. One can of chili on the bottom of the casserole, and two on top of the rolls. Baked till bubbly, sprinkled with shredded cheddar, and holey moley, was it yummy!
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4 users found this review helpful

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