cowgirll Recipe Reviews (Pg. 1) - Allrecipes.com (10880572)

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Baked Fennel with Parmesan

Reviewed: Feb. 19, 2007
I was afraid to try this recipe, since I've never had fennel, and always assumed I wouldn't care for it, since I *hate* the flavor of licorice. But after reading the reviews, I decided to give it a shot. Even as I was preparing it, I was skeptical, smelling the strong licorice scent coming from the fennel bulbs as I chopped them. I shouldn't have doubted the allrecipes reviewers so much! The finished product was sweet and almost nutty, creamy and delicious, and didn't taste even the tiniest bit like licorice. A perfect side dish, and a whole new veggie to add to the repetoire! Thanks so much for changing my mind. Also, thanks for the prep instructions for fennel-novices like me - made it easy to work with like I'd done it a million times.
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166 users found this review helpful

Limoncello

Reviewed: Jan. 15, 2007
I followed the suggestions of other reviewers and used a veggie peeler on my lemons, which made this much more manageable. I used organic lemons, since I figured it's the one time where the part of the lemon I'm the most interested in is the outside! After peeling off chunks of peel, I flipped them over and scraped them with the side of my knife to remove all of the pith. The end result made enough for x-mas presents for a few people and some for me to keep as well! My recommendation for drinking this: mix with pomegranite juice or cranberry juice. The flavors work so perfectly together, it tastes like you're drinking candy!
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125 users found this review helpful

Beef Bourguignon II

Reviewed: Mar. 7, 2007
Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot, for those who care), which I'm sure made all the difference. I never cook with a wine that I won't also have a glass of while cooking. My non-drinking, wine-hating fiancee loved this meal, and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though, especially if you have really good non-stick cookware and don't need it, since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though, and one I'll be making again and again. It's probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn't eat dinner until 9 o'clock - oops!
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87 users found this review helpful

Gnocchi Bake

Reviewed: Feb. 26, 2007
This is pretty basic - let's face it, it's just noodles, sauce, and cheese. Your average college student can do this. However, classics are classics for a reason, and this was tasty and easy. No complaints from me or my fiancee. Changes I made: I added 2 big cloves of crushed garlic to the sausage while it was cooking, some dried basil to the sauce, used a six-cheese sauce, used more sauce than called for (1 big jar), added grated fresh parmesan to the mozzarella on top, and used half gnocchi and half cheese tortellini. A quick, tasty, throw-together meal - I won't keep the recipe on hand because come on, you make this once, you have it memorized. But I'll remember it for busy weeknight dinners in the future.
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46 users found this review helpful

Pork and Green Chile Casserole

Reviewed: Mar. 12, 2007
This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made were to add some salt and pepper to the pork while it was browning, and I substituted cheddar for the Colby. We ate this "nachos" style, topped with more cheese (we're from Wisconsin and there is no such thing as too much cheese!) and sour cream, and scooped up with tortilla chips. You just HAVE to try this recipe - it's so much better than you think it's going to be! To cut down on the dishes, I did everything in one large, oven-proof skillet, and then just popped that into the oven instead of dirtying a 13 x 9. I can't wait to make this again! Thank you for a killer dinner!
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31 users found this review helpful

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Reviewed: Nov. 27, 2006
This was delicious! I marinated the chicken for a day to give it extra flavor, and instead of just using plain mango and avocado chunks, I combined them with the juice of one lime and some fresh cilantro and parsley to make more of a "salsa." The chicken was moist and flavorful, the salsa was amazing, and the citrus sauce complimented it perfectly. I served this with some frozen corn seasoned with butter, salt, pepper, and dried thyme leaves. My fiancee called this meal "crazy tasty", which is his highest honor! I'll be making this one again soon. The only thing I'll change is that I'll probably add more red pepper to the marinade next time, as this wasn't 'spicy' at all, but other than that, I'd say it was pretty perfect.
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29 users found this review helpful

Vienna Schnitzel

Reviewed: Dec. 5, 2006
This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in the fridge for half an hour, and the breading stuck perfectly. I worked in small batches and moved the finished schnitzels to a rack in a warm oven, and they stayed crisp and perfect until dinner was ready. I served them with "German Spaetzle Dumplings" from this site, and lemon wedges to squeeze over the schnitzel, and it was fantastic! We used to go out to a Bavarian/Bohemian restaurant in the area for schnitzel and spaetzle and spend a small fortune on dinner. Now I know I can make just as good at home for half the price (or less!). Thanks for this great recipe.
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22 users found this review helpful

Ginger Steak

Reviewed: Mar. 14, 2007
This was tasty, but I don't know that I would have called it "Ginger" Steak, since the ginger flavor was kind of mild and not very noticeable. On the whole, a great way to do steak, though. I used a whole tenderloin instead of sirloins (it was on special) and marinated in the mixture for several hours after mixing everything up right in a gallon-size zip-top bag. I also omitted the salt since there was soy sauce and I was pretty sure it didn't need it. (I was right.) Tasty main dish though - thanks!
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21 users found this review helpful

Roast Beef and Yorkshire Pudding

Reviewed: Jan. 3, 2007
I averaged this score to a four-star, since the roast beef was a 3, but the yorkshire pudding was a 5. The beef was pretty standard and a little dry. It didn't make any drippings, so I used butter for the yorkshire puddings. I had to use a different cut of beef (bottom round, if I remember correctly) and there wasn't a lot of fat on it, so I'm sure that had something to do with the meat being so dry and there being no drippings. The yorkshire puddings were exactly how I remember them from childhood when my mom used to make them though, and they were just great. I'll make those again, though probably with a different main course. I served this with "Mushy Peas I" from this site, and dinner was fantastic.
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17 users found this review helpful

Mushy Peas I

Reviewed: Jan. 3, 2007
This was perfect! I've never been a huge fan of peas, don't mind them, but they're not one of my favorites. My fiancee, on the other hand, LOVES peas, so I try to come up with different ways to cook them so that we both like them, and I've finally done it with this recipe. From now on, this is going to be my default peas recipe - super quick, delicious, and easy clean up since I used my immersion blender and "mushed" them in the same pan that I cooked them in. Wonderful side dish - I served this with roast beef and Yorkshire pudding for a big, complete meal.
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16 users found this review helpful

Asparagus with Blue Cheese Sauce

Reviewed: Jan. 15, 2007
What a great pairing! I added WAY more blue cheese to the sauce, just because I love it so much, and the sauce was just perfect. Thick and creamy, strong blue cheese flavor, and just right with steamed asparagus. An elegant side dish that I'll be adding into the regular rotation, that's for sure!
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14 users found this review helpful

Salmon with Mango and Brie

Reviewed: Nov. 24, 2006
I wanted this to be so delicious. It's 3 of my favorite things in the world, all together in one dish! In reality, it was just OK. The flavors didn't work as well together as I would have thought. The brie gets a little lost. I'd make it again, but I'll have to play around with the ingredients, maybe a less flavorful fish or a stronger-tasting cheese. One warning - make sure your mangos are very ripe, or you won't have a sauce, you'll have caramelized mango chunks. Mine were way to underripe to turn into a sauce. We still enjoyed them as a "warm mango salsa" sort of thing, but if you're looking for an actual sauce, start with mushy mangos.
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13 users found this review helpful

Brie Cranberry and Chicken Pizza

Reviewed: Nov. 13, 2006
This was really easy to make and pretty tasty. The flavor of the brie kind of got lost, I'd probably add more and reduce the amount of cranberry sauce next time, just so it was more noticable.
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13 users found this review helpful

Addictive Mashed Potatoes

Reviewed: Feb. 12, 2007
I'm only giving this one 4 stars because there was just too much going on, flavor-wise. They were yummy, that's for sure - don't know about "addictive" though. I'll make them again, but I'll probably leave out a few ingredients, like the soy sauce and the chicken bouillon granules. They both added a lot of salt and I thought they were kind of unnecessary. Other than that, very tasty! Oh, and good news, you can make them ahead of time and reheat them just fine if you know you're not going to have time to make them the night that you need them.
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11 users found this review helpful

Bacon Cheddar Muffins

Reviewed: Mar. 14, 2007
These were just OK. The bacon flavor was kind of hit-or-miss and they need a LOT more cheese. They were nice and simple though, and I think if you used pre-cooked bacon (rather than having to make up a pan beforehand like I did) that these would almost be quick enough to throw together for a busy morning breakfast. I served mine as a side dish to a steak and green beans dinner, and they make a good dinner bread option too. I think with some adjustments, this could be a pretty awesome recipe.
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9 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jan. 4, 2014
I liked how easy this was, and how fall-apart-tender the chicken came out. Literally, when i tried to lift it, it fell apart into quarters. The flavor was kind of boring though, and it didn't have what I consider to be the best part of a roast chicken - no crispy skin. Combine that with the slightly dry white meat, and I just wasn't a fan. I'll stick to oven roasting from now on.
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7 users found this review helpful

Irish Beef Stew

Reviewed: Mar. 20, 2007
This was pretty good, and a nice change from Corned Beef and Cabbage (which I personally can't stand) for St Patrick's Day. It really wasn't anything special though - it just tasted like beef stew to me. It really needs some seasoning though. Salt and pepper and probably something else too (can't think of what.) I'd make it again, and my (Irish-American) fiance liked it, so 4 stars.
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6 users found this review helpful

Thai Chicken Burgers

Reviewed: Mar. 5, 2007
These were fantastic! Spicy, complex flavor and super easy to make. The coconut mint mayo is a must - do not skip it! Mine took longer to cook than the recipe suggested though, probably closer to 30 minutes overall, but I made six big burgers instead of eight, so I'm sure that had something to do with it. It was kind of hard to tell when they were done, since the red curry paste and the hot sauce give them the permanent color of "undercooked chicken." I wound up having to use a meat thermometer to make sure I wasn't going to get us sick. Overall, a great recipe though, and one I'll be keeping. Thanks!
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6 users found this review helpful

Fettuccini with Basil and Brie

Reviewed: Jan. 17, 2007
I think if I had waited to make this dish in the summertime, it would have been a 5 star one. Since I made it in wintertime, in Wisconsin, I realize that the tomatoes and basil that I used were probably not top quality, and this is the kind of dish the requires every element to be at the peak of freshness. I'm going to store this one away and try it again during tomato season and re-review.
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5 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Dec. 7, 2006
omgYUMMY! This was so delicious! One note - even though it says "salt to taste", remember that you're using both feta and bacon, and your sauce really doesn't need salt. (I remembered the other, super salty ingredients just as the last few grains of salt were falling from my palm!) The whole house smelled amazing while these were in the oven - I was practically clawing at the oven door waiting for them to get done!
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5 users found this review helpful

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