shelteredrose Recipe Reviews (Pg. 1) - Allrecipes.com (10973725)

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Asian Beef Noodle Salad

Reviewed: Jul. 2, 2014
Dressing recipe gets 45 stars. I have made up a jar of it in the fridge. We did not care for this with the ground beef, but I as inspired by the ingredients to put something else together. I too used Napa Cabbage. I also used shredded carrots and a small bag of Brocolli Slaw mix from the grocery. I shredded a whole head of cabbage, a whole head of iceberg, added 2 large shredded carrots, and the whole bag of brocolli slaw. I put all of this in a huge Tupperware bowl and tossed it. That way it's ready to grab and put in a bowl for dinner or to take in a smaller covered bowl for lunches. Do not add the dressing til you are ready to eat it! I had angel hair pasta, so cooked some of that, ran under cold water and added to the salad at serving time along w/ sliced deli rare roast beef. Also dropped on 1/2 oz sliced almonds and dried cranberries last night for dinner. Having it again tonite with mandarine oranges. IT's AWESOME not to have to cook and this is the first main dish salad that hubby (midwest meat-eater) actually complimented me on. Adding to the regular weekly menue for the summer in Phoenix!
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Asian Chicken Salad

Reviewed: Jul. 2, 2014
I too used Napa Cabbage. I also used shredded carrots and a small bag of Brocolli Slaw mix from the grocery. I shredded a whole head of cabbage, a whole head of iceberg, added 2 large shredded carrots, and the whole bag of brocolli slaw. I put all of this in a huge Tupperware bowl and tossed it. That way it's ready to grab and put in a bowl for dinner or to take in a smaller covered bowl for lunches. Do not add the dressing til you are ready to eat it! We had it last night, with leftover chicken on top...I used sliced almonds rather than the sesame seeds and as I thought it needed a hint of sweet I tossed some dried cranberries on mine. Hubby has his without. Did not use the rice noodles. I packed up some of the salad mix today for lunch and am putting some sliced roast beef on top. Last night was the first time in 8 years of marriage that hubby complimented me on a main dish salad. LOVE not having to cook (we live in AZ) having it again for dinner tonite.
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Butterscotch Crunch

Reviewed: May 13, 2013
These are even better when made with a can of Matchstick potato ships MmmmSweet and salty!
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2 users found this review helpful

Spicy Rice Noodle Salad

Reviewed: May 13, 2013
Cilantro is a love-it or hate-it herb. I happen to HATE it. I left it out, and used siracha in place of the sambal. After they were softened, I used my kitchen shears to cut the noodles uop into smaller legnths. To up the veggies, I used half again as many carrots and about 1 cup of steamed edamame. Doubled the dressing and put it all in a "tupperware" bowl. Stuck it in the fridge and before I went to bed, I turned the bowl upside down to let the dressing run back through the noodles. I got n ice saturation of flavor that way and it was perfect to put in a smaller bowl to take for lunch the next day. I also had if for dinner the same evening with leftover ribeye thinly sliced on top. Nice make-ahead light supper for us. Will do again.
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4 users found this review helpful

Luscious Chicken Pot Pie

Reviewed: Nov. 12, 2012
Easy to make, but bland and tasteless. Needs every one of the tweeks that others recommend. I am rating recipe as written. By the time I made all the tweeks that it needed to be at all tasty, it didnt even resemble this recipe.
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3 users found this review helpful

Garbanzo Bean Salad

Reviewed: Sep. 19, 2012
Wonderful, light but filling meal. I added a bit more finely diced red onion than it called for, and also kept the nuts out of the mix until serving time. I added a pinch of cayene pepper when whisking up the dressing--also a grind or two of fresh black pepper. I brought the leftovers for lunch today and mixed them with the shredded lettuce at my desk, tossed on the nuts and also a small handfull of dried cranberries.
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2 users found this review helpful

Black Bean and Salsa Soup

Reviewed: Sep. 12, 2012
Does not have the depth of flavor that you get from cooking your own beans all day with the herbs and seasonings...BUT for a quick, satisfying meal at the last minute or after work, this cannot be beat. I use home made chicken stock (always have in the freezer) and drained/rinsed the beans as All Recipes recommends to cut the sodium.
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13 users found this review helpful

Real Hummus

Reviewed: Aug. 5, 2012
Never thought to use the can-bean water. This was the most successfull Hummus I have ever made. I doubled the recipe and then divided that in thirds. Left one plain. Stired roasted pepper/egplant spread from Sprouts in another, and pureed ONE chipotle in adobo in the third. All were winners. The Key is to whirl in the processor for a really long time. OH...added a bit of extra garlic and also white pepper to the plain.
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3 users found this review helpful

Creamy Chicken Spread

Reviewed: Feb. 20, 2012
Gool old stand by for crackers and sandwiches. I used to cater with this and make it into little tea sandwiches. Later tea-parties for my children. Now I have lightened it up a bit and add lots of vegies. It is delicious with grated carrots and fine minced cellery--no adjustment to the cream cheese is needed. I use fresh minced green onion and also a can of finely diced water chestnuts. My whole family loves it on sandwiches and I still use it every once in a while to make tea sandwiches on egg bread for parties. Everyone raves.
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Butternut Squash-Sweet Potato Ginger Bisque

Reviewed: Jan. 17, 2012
Vastly improved simply by roasting the squash, sweet potatoes and onions (along with a few garlic cloves) in the oven until soft. Then puree with chicken stock (not water)
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4 users found this review helpful

Run For The Roses Pie II

Reviewed: Dec. 5, 2011
The closest in taste to the actual Derby classic that I have found. Use STEENS cane syrup instead of regular corn syrup and it is dead on. I always add an extra egg yolk to make sure it sets to the perfect condistency. YUM
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2 users found this review helpful

Muesli

Reviewed: Oct. 10, 2011
Some cool mix-ins to try. Date crumbles from the bulk dept..left over canned pumpkin (just a spoon or two) is delicious. My all-time FAVE is leftover baked squash. When I have leftover butternut squash, I put a couple spoons-full in each of several covered individual tupperware-type bowls, add the muesli mix, milk (as I HATE yogurt) and a tiny drizzle of mable syrup. Put the lids on the bowls and grab on the way out the door each morning. Tastes like Autumn!
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5 users found this review helpful

Bacon and Date Appetizer

Reviewed: Apr. 6, 2011
We make these regularly and also have them at a local Cuban restaurant as an appetizer. At Havana Cafe in Phoenix, az, they stuff the date with a little lsice of SPANISH Chorizo. (NOT mexican ground up chorizo-there is a huge diference). These are a huge hit whenever we make them or take folks to dinner at Havana. I do them in the oven in the winter and on the BBQ in the summer. We also sometimes used peppered backon (applewood smoked from Nueske's in WI only) they ship.
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9 users found this review helpful

Caron's Kickin' Quinoa Salad

Reviewed: Mar. 30, 2011
HATE Wisabi...that aside this was an awsome idea. I added a few shakes or cayene pepper, doubled the onion and celery, added 1/2 c shredded carrot. Left the Mayo the same, but used the juice from a whole lemon from my tree (would be awsome with lime too) Used this to stuff low cal pita halves for lunch. With the extra veg I get a bit healthier meal and stretch this to 3 or 4 servings rather than just 2.
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19 users found this review helpful

Tuna and Black Bean Salad Wraps

Reviewed: Mar. 30, 2011
Use a can of Tuna in oil...DON'T drain. Then you can pass on both EVOO or Mayo. Really boosts the flavor.
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6 users found this review helpful

Cold Szechuan Noodles and Shredded Vegetables

Reviewed: Mar. 22, 2011
This is delicious. We up the veggies by using a cup of julliened cucumber as well--just make 1/3 as much dressing. My daughter takes this for lunch often with a side of salmon or sliced chicken.
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3 users found this review helpful

Cream Cheese and Ham Spread

Reviewed: Jan. 2, 2011
A nice place to start. A HUGE hit when I made the following adjustments. I was looking for something to help use up leftover holiday cream cheese and the bits of Christmas ham. Had to make something to take to a party and this came upmin search. I trippled it for New Years, but it definately needed some zing. I added half of a finely chopped sweet onion, an small handfull of dried shallots and, to the trippled batch, about 3T of Penzey's Sunny Paris seasoning--if you don't have that use "fine herbs". Whipped all in my mixer on a medium setting with about 1/4 C of skim milk-I wanted folks to be able to scoop it on their cracker without needing a utensil. Took it to a party of about 50 New Years revelers and it was GONE. The only thing, in fact, that was totally eaten. Definately a winner.
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8 users found this review helpful

Simply Delicious Meat Loaf and Gravy

Reviewed: May 11, 2010
Easy, Yes. Very high Fat content, Crazy-high Sodium and prety bland overall. Lots of was tastier versions here.
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9 users found this review helpful

Light and savory Fifteen Bean Soup.

Reviewed: Jan. 1, 2010
This is a less heavy version of han and bean soup. It's a great way to use up leftover ham after the holidays--when you are feeling guilty for all the "bad" stuff you ate. lol. I always make it New Years Weekend and it kicks off out January resolution to eat better. Double up the carrots and zuke too--the flavor is excellent and ramps up the healthy points too. My daughter loves spinach, so many times, we will place uncooked baby spinach leaves in the bottom of soup bowls, and pour the rewarmed soup over top--this adds even more halthy stuff to the mix and keeps the spinach nice.
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Slow Cooker Stuffing

Reviewed: Nov. 23, 2009
I tried this recipe last year and it was a big hit. The folks who ended up with soupy dressing must be new to cooking or something. It clearly says to add just enough broth to moisten at the beginning. I also think that the consistency may have something to do with the surface area of your slow cooker. This comes out better when I cook it in my oval cooker, rather than my deeper round one. I also crack the lid about half way for the llast hour of cooking. I use dried cubes from the bag and it works great every time. By adding a drizzel of broth as needed throughout the cooking process it turns out perfect every time. Have made this recipe a dozen times over the last year and it is great every time. I have modified it with some ingredient changes for the holidays. We hate mushrooms at my house, so leave them out entirely. I add a pound of browned sage sausage, and a cup of dried cranberries. Replace the save witrh two t. poultry seasoning and add about a t. of fresh ground pepper. I sometimes use vegetable stock instead of chick, but that just depends on what's in the pantry. Also a wierd addition to some folks, but a standard for years in my WASP household--two cans of water chestnuts- diced fine. They keep their crunch even after the other veggies have lost theirs. Try it--they're delicious in this.
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