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Orzo and Shrimp Salad with Asparagus

Reviewed: Apr. 8, 2014
I know- I know- Everyone hates to have reviews on recipes that have been changed! However, if my changes will guide someone else, here goes! Instead of making this a pasta salad, I treated this like a stir fry. I made no changes to the ingredients, except to sub leftover brown rice for the orzo and increasing the basil and sauce to our taste. No orzo in the house that day. I stir fried the shrimp, garlic, onions and asparagus. When cooked through, I added the lemon/vinegar/mustard sauce (I increased the sauce slightly). Served with the rice. From start to finish it all took about 15 minutes and got rave reviews all around. Next time I will try the recipe as written. It must be wonderful.
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Spicy Egg Salad English Muffins

Reviewed: Jan. 1, 2014
Thanks for a breakfast recipe that is quick enough for every day and special enough for a company brunch. I chopped the bacon into the egg mixture and mixed in the cheese rather than sprinkling it on top. My husband added a bit of green taco sauce to his, but he really likes things spicy. Next time I might replace the hot sauce with taco sauce.
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Quick Edamame Salad

Reviewed: Jul. 8, 2013
The salad made too much for my family, so I cut the recipe by 4.We like a tarter salad, so I doubled the dressing and added 1Tablespoon of Dijon mustard- Added fresh red pepper for additional crunch and used fresh parsley and basil. Tasty and healthy.
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Asparagus, Lemon, and Mint Soup

Reviewed: May 12, 2013
Mint adds an unusual and tasty addition. I made this exactly as written- perhaps a first. I seldom use AR recipes with no reviews, but had everything on hand for this, so I gave it a try. There is no need to heat another pan of water just to cook the garnish tips. Put them in the pureed soup for a few minutes, and then strain them out with a slotted spoon. The verdict of the recipe as written I would give it 3 stars. It needed a bit more of something! As I started to serve it, I added another 1 tablespoon of finely chopped mint and another 1 tsp of lemon zest and 1/4 cup of cream. The egg was pretty as a garnish, but did not add much to the flavor or appearance. As we ate it, we wondered what it would taste like chilled. I set aside some and tasted it the next day. It was just as yummy and would be refreshing in the summer months and can be made ahead. This is a good start for a recipe, but tweak it as your taste dictates. As a finished product, I give it 4 stars. I’ll make it again with changes and probably will serve it chilled. The serving size and the timing was accurate
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5 users found this review helpful

Apple Squash Soup

Reviewed: Dec. 10, 2012
Very very tasty. I made this vegetarian by subbing water for the broth with no noticeable change in flavor. It could be made vegan by subbing oil for the butter. I changed the prep slightly by poking 2 holes in the squash- to let air escape- and then microwaving it for 4 minutes. This made is easier to peel and cut and clean out. I then proceeded as directed. Hubs likes squash slightly sweeter, so he added 1 teaspoon of honey to his serving. This is a keeper.
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Byrdhouse Dream Salad Dressing

Reviewed: Aug. 29, 2012
I followed the directions precisely- maybe a first for me. I found this too sweet and the sesame oil was an 'off note". I corrected it by going back and doubling the oil, vinegar and spices and adding a bit of dijon. It is OK- but I will not make it again- and now I have LOTS of it! I think I will use it at a marinade just to use it up.
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Zucchini Ranch Meatloaf

Reviewed: Jun. 14, 2012
A real winner! This is moist and flavorful. I made a few changes based on what was at hand. No zucchini in the fridge, so I left it out. Oops, didn't read the recipe and incorporated the ketchup and steak sauce in the meatloaf instead of on top and used less dressing mix. Well received by all the family and made great sandwiches the next day. This is destined for many repeats.
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Southern Pimento Cheese

Reviewed: Mar. 10, 2012
Just as I remembered my father making- less the jalapeno plus worcestershire. I took this to a party and my friend said it was just like her Mississippi mom made. SOOO good.
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3 users found this review helpful

Pecan Pie Cookie Bars

Reviewed: Nov. 20, 2011
This is what happens when you don't read the instructions. I have made these as written several times. Absolutely 5 stars. Yesterday I was distracted and dumped everything in the mixer at once- oops-when I realized my mistake, I forged ahead. The ingredients were too expensive to throw away. Baked in a 9x13 pan for 30 minutes. they came out like blonde brownies. Still tasty, but not as good as the correct recipe.
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Pesto Turkey Burgers

Reviewed: Jun. 20, 2011
Very Tasty! I made as written without the salt and adding 1 egg as other reviewers suggested. Cooked them in a pan and they were delish. Next time I will add some chopped kalamata olives.
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2 users found this review helpful

Curry Cheese Ball

Reviewed: Jun. 9, 2011
I have made this for years with a bit of modification. I use a block of cream cheese, sprinkle it with curry powder, spread on some chutney and top with some almonds or raisins. I almost always have the ingredients available. No fuss, no mixing.
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4 users found this review helpful

Kentucky Banana Pudding

Reviewed: Apr. 16, 2011
Yum, Yum. Just like grandma used to make. Following the suggestion of other reviewers, I used cream instead of evaporated milk. I wasn't able to use all the pudding because it had some lumps that I strained out, there is NO way this serves 11. I served it to 4 and there was very little left-just scraped bowls and happy faces.
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5 users found this review helpful

Veal Scallopini

Reviewed: Oct. 5, 2010
While this was tasty, it seemed to lack something. With the exception of adding some thinly sliced onion, I followed the recipe exactly. We thought it was a little bland.
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3 users found this review helpful

Herbed Cream Cheese-Stuffed Lamb Burgers

Reviewed: Aug. 1, 2010
Very tasty. I filled them with the herb cream cheese- and added a bit of goat cheese as well. I had no watercress, so after removing the burgers, I sauteed some spinach in the pan with remaining burger juices and the little bit of herb cheese that would not fit into the burger. No sandwich rolls around, so served the burgers on top of the spinach. Well received at my house!
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Feta Cheese Turkey Burgers

Reviewed: Jul. 29, 2009
Delish! I added about 1/4 cup frozen spinach, thawed and drained before making the patties and cooked them on the stove.. I only cooked half the mixture as burgers and put the remaining meat in the oven and cooked as a meatloaf. 350 degrees for about 35-40 minutes for ½ pound meatloaf. Sliced and served in pitas for cold sandwiches. I dressed the pitas with a little mayo spiked with some “absolutely fabulous greek salad dressing” from this site, cucumbers, diced tomatoes and shredded lettuce.
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Easy and Delicious Chicken

Reviewed: Jul. 23, 2009
I thought it was ok, after dressing it up with lots of fresh basil and parmesan.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 20, 2009
Poured over canned green,kidney, garbanzo and wax beans. Added onion and green and red peppers, all the ingredients in bean salad. This is WAY better and not so sweet. It goes with everything. Yum.
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French Market Sandwiches

Reviewed: Jul. 20, 2009
These are tasty and versatile. I omitted the poppy seeds and used minced shallots instead of green onion and I used a bit more ham. I used thinly sliced deli turkey on some to accommodate the dietary needs of my family. It makes a lot but they freeze well. I can see that these can easily be adapted, varying the meats and cheeses or adding bacon. Breads could be Kaiser rolls or other buns. The variations are as good as your imagination.
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Strawberry Champagne Soup

Reviewed: May 16, 2009
Made this for a baby shower with several pregnant guests, so I did not want to use champagne. I replaced the champagne with sparkling cider instead. Added 1/2 cup cream and deleted the salt. Served it in champagne glasses prior to lunch. It got rave reviews all around.
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5 users found this review helpful

Butternut Squash Risotto

Reviewed: Apr. 27, 2009
I made this in a pressure cooker. Used frozen cubed squash, defrosted, mashed, 2C home made broth. it was a bit strong in flavor, I'll use canned next time. After sauteing the onion and rice, i added the broth and squash. No wine-none in the house. Cooked after it came to high pressure for 7 minutes. It was still a bit too soupy so cooked, without a cover for 5 minutes on very low, stirring occasionally to keep from sticking. Most risotto recipes can be adapted to the pressure cooker, and don't need the constant stirring and attention of traditional risottos.
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1 user found this review helpful

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