APRILMILLER Recipe Reviews (Pg. 1) - Allrecipes.com (1081072)

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Quiche

Reviewed: Jan. 30, 2013
Great recipe. You can use pretty much whatever shredded cheese you have on hand (I used cheddar and mozzarella). Since I didn't freeze it, I took advice from another reviewer and cooked it in a 350 oven for about 45 minutes. I didn't have fresh parsley so I sprinkled some dry parsley in the eggs before baking, and I omitted the pimento.
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1 user found this review helpful

Asian Lettuce Wraps with Mustard Vinaigrette

Reviewed: Dec. 9, 2012
I used my own grilled chicken. You can use the sauce or, for a lower-fat alternative, just put the hot mustard in your wrap according to individual taste.
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0 users found this review helpful

Turkey Parmesan Casserole

Reviewed: Dec. 9, 2012
Good but a bit bland. Great for using up your Thanksgiving leftovers.
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Campbell's Kitchen Easy Turkey Pot Pie

Reviewed: Dec. 9, 2012
Excellent base recipe that's super easy. I just added some dried minced onion, garlic and thyme to give it some extra flavor.
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1 user found this review helpful

Mini Meatloaves

Reviewed: Mar. 11, 2012
Overall, these tasted good but I think some of the proportions are off. To get a decent sized mini-loaf, I ended up with 6 of them, not 8 (and could have easily just made 4 of them, but I was concerned about that affecting the cooking temp and time). I also ended up with more sauce than we would have liked, and it was a bit too sweet, so next time I will scale back the ketchup, brown sugar and mustard.
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Feb. 18, 2012
I made these for a work pot luck. I couldn't find a jelly roll pan on short notice, so I did as another suggested used a disposible 9x13 cake pan and reduced the servings to 24, but cooked the same amount of time. I also lined the bottom with parchment. I used brown sugar in the filling, and per another suggestion I refrigerated overnight. It came out perfectly, and there were no leftovers. Will definitely make again.
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3 users found this review helpful

Shrimp Bisque II

Reviewed: Jan. 4, 2011
Lots of work, but worth every minute. I used half and half instead of heavy cream, and it was still very flavorful. My only word of caution is to use a mesh strainer--or better yet, cheese cloth in the mesh strainer. Don't try to use only cheese cloth to strain, because it has a hard time holding up to the thickness of the sauce. Lacking a mesh strainer, as an emergency fix I put my cheesecloth into a colander and strained it that way.
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8 users found this review helpful

Hearty Tuna Casserole

Reviewed: Dec. 3, 2010
The best tuna noodle casserole I've ever made. I was a little skeptical about the use of mayo, mustard and sour cream, but we really liked it and it was much easier than making a homemade cream sauce. I made it with whole grain noodles and a no-drain packet of albacore tuna, and cheddar instead of Jack cheese. I also tossed in some sliced fresh mushrooms with the zucchini. I forgot the tomato at the end, but we didn't miss it. I recommend preparing everything exactly as instructed--don't cook the onion and celery beforehand because they don't need it. The celery came out a little on the crunchy side, but that little bit of cruch is a nice contrast with the otherwise soft, creamy casserole. Definitely will make this again!
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4 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jul. 3, 2010
This is a great sauce. I made it to go with some pulled pork sandwiches. Although I had to tweak the ingredients a bit based on what I had in my pantry, it still turned out great.
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2 users found this review helpful

Yogurt Chicken

Reviewed: May 4, 2010
I love how easy this recipe is! The lemon, yogurt & bread crumb coating added a lot of flavor and kept the chicken breasts very moist. It didn't make much sense to me to use low-fat yogurt, but then a 1/4 of butter, though. I used plain Greek yogurt (full fat) and skipped the butter. I sprayed the pan and tops of the chicken lightly with an olive oil cooking spray. I only had plain bread crumbs, so I added a lot of Italian seasoning to them. Will definitely make this again!
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2 users found this review helpful

Cheeseburger Meatloaf

Reviewed: Feb. 22, 2010
I've made this several times. Once you get the trick of rolling this up and keeping all the cheese inside, you get a really nice meatloaf.
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2 users found this review helpful

Bacon and Date Appetizer

Reviewed: Feb. 22, 2010
We are not date fans, but I got a bunch in a Christmas basket and hunted for ways to cook with them. I used smokehouse almonds, and thought they came out well.
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1 user found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Feb. 22, 2010
Nice concept, but something went wrong with mine--all the blue cheese melted out of the dates and made a smokey mess on the pan. We still tried them, and what blue cheese flavor was left over did taste good. I'm just not sure how you are supposed to keep all the cheese in there and bake it long enough for the bacon to cook. Will not make again.
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3 users found this review helpful

Pad Thai

Reviewed: Feb. 22, 2010
This is a good "base" recipe that you can customize to your liking, and simple enough for anyone to make. I took some cues from others and made the following changes: I did half chicken, half firm tofu. I used peanut oil instead of butter, and put in some minced garlic with the chicken. Used Egg Beaters instead of eggs, rice vinegar instead of white wine vinegar, and splenda instead of sugar. Also added a tsp of smooth peanut butter to the sauce because I like a good peanutty taste, but the sauce still needs some more flavor to it. I will definitely increase the amount of sauce and red pepper next time. Oh, and I cooked the rice noodles according to package directions (boil water, then add the noodles and take off the heat, let sit for about 5 minutes, drain and rinse in cold water). Soaking the noodles in cold water takes too much time if you are trying to whip this together after work.
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2 users found this review helpful

Greek-Style Rib Eye Steaks

Reviewed: Aug. 30, 2009
Perfect recipe if your grill is not available (we were out of propane). Could have cut the amount of basil & oregano (I had leftover herb mixture), but otherwise it was very flavorful and I will definitely make this again! My ribeyes were only 1" thick, so I cooked them 6 minutes a side (med heat in a stainless skillet). I let them rest a few minutes before serving, and they were a perfect medium. Don't be afraid if the outside looks a little overdone--the herbs will cook faster than the meat, but won't taste burnt even though they may look like they are.
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1 user found this review helpful

Cod au Gratin

Reviewed: Apr. 4, 2008
As others have stated, this is an excellent, easy recipe to embellish on. I cut it in half to feed 2 (using a smaller casserole, of course), and followed the instructions as they are, except for adding a few things along the way: I put about 1 tablespoon of lemon juice into the boiling water, to cut any fishy aroma as it cooked. In addition to salt and pepper, I added a little bit of garlic powder, some dried, minced onion, and a dash of dry sherry to the cream sauce before I poured it over the fish. It came out very rich and tasty, and I served it with a little rice and asparagus. My husband, who is hard to please when it comes to fish, thought it was good enough to have again, so this is definitely going in my recipe box.
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 11, 2007
I've been using this recipe for the past 5 years, but just noticed I forgot to review it! All in all, this is a perfect base recipe that you can easily "tweak" to your liking. I use only 1 can of cream of mushroom and add 1/4 cup of red wine at the beginning. I cook this on the high setting of my slow cooker, and usually cook it all day (around 10 hours). 3 or 4 hours before serving, I add some halved, small red potatoes and carrots cut in 1" pieces. An hour before serving, I also add some quartered mushrooms (baby portabellas are my favorite, but white mushrooms work too).
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8 users found this review helpful

Best Zucchini Appetizer

Reviewed: Sep. 11, 2007
I halved this recipe to make it a side dish--I think it's more appropriate as a side rather than an appetizer. This is a good "concept" recipe that needed some help. Just a little bit of italian seasoning made all the difference to the taste, though it came out a bit dry. Maybe adding a little liquid (milk?) to the batter would have helped. I sliced my zucchini thin, but I agree with others it would be better shredded.
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3 users found this review helpful

Beef or Chicken Enchiladas

Reviewed: Oct. 25, 2006
This recipe tasted excellent, but I'm only giving 4 stars because I think the proportions were off. First is the amount of meat. 1-2 tablespoons per enchilada? Not nearly enough. If you put a decent amount of meat into a corn tortilla, using the same amount of sauce, this recipe makes 6 enchiladas, not 12. This was OK with us, because that's all we needed to feed 3 people. I made it with chicken (bought a whole roasted chicken from a deli), and used all the dark meat, which was a bit more than the 1 1/2 cups total meat indicated. 1 cup of chopped onion was plenty, and I needed closer to 3 tablespoons of flour (not 2) to get the sauce properly thickened. I didn't have jack cheese, so I used all cheddar. I didn't have green chilies, so I diced almost 1/4 cup of canned jalapenos, and that gave it the right amount of kick for us. My husband liked this better than the enchiladas I make with canned red sauce, so I will definitely make this again.
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92 users found this review helpful

Beef or Chicken Marinade

Reviewed: May 30, 2003
I used this for barbecued chicken breasts (boneless, skinless). I used 1 tsp each of minced ginger & garlic instead of the powders. The chicken turned out very savory and moist, and my guests ate it up. I'll definitely use this in the future.
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2 users found this review helpful

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