shelteredrose Recipe Reviews (Pg. 2) - Allrecipes.com (10973725)

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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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2 users found this review helpful

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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66 users found this review helpful

Grandma's Corn Chowder

Reviewed: Nov. 3, 2009
Great basic recipe. I omit the half and half, but puree one of the cans of creamed corn so it is smooth. This makes the texture silky without adding all the fat. I also use packaged REAL bacon bits (from Costso) to save time and mess--just add the potatoes and onion to them in a pan and crisp up a bit. There is far less bacon fat this way and we dont notice a diference in the taste. That said, however, I do add about a cup of leftover diced chickn at the end of cooking and also about an ounce of grated cheddar on top. This makes it seem like more of a "real" meal to us. I have also used some smoked ham to punch up the flavor and ALWAYS use chicken stock rather than water.
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18 users found this review helpful

Pink Ladies

Reviewed: Aug. 13, 2009
Made these as per the recipe and they were great. Did cut back a tiny bit on the cherry juice and placed a half a pitted FRESH cherry on top of each square. If I had a nice pitter, I would use the whole cherry with stem for presentation. ALSO made the same recipe using the grated rind of one fresh orange in the "crust" Omitted the cherry juice and frosted with orange buttercream frosting and a dusting or cocoa powder insead of chocolate drizzle--this cut the overwhelming sweetness and got raves too.
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5 users found this review helpful

Savory Ostrich Stuff (SOS)

Reviewed: Jun. 28, 2009
For those of you afraid of ostrich--DON'T BE. It tastes like the best ground beef...beefier even. We love it at my house. I have to admit t hat I didnt start out telling my daughter it was ostrich--Just called it Bird and let her assume turkey the forst couple times. It makes a great, juicy and super lean burger. I didn't have any fajita seasoning, but my plan had been to make good ole SOS anyway. This was great. I did add a bit of garlic and extra fresh ground pepper. served on toast triangles. Will try againwith the fajita seasoning idea another time. Thanks for a new twist on ground bird.
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4 users found this review helpful

Chicken Tagine

Reviewed: Mar. 30, 2009
Very good...Nicely innovative for those of us with out the pricey Tagine pot. We hate eggplant at my house and since everyohne said it cooked down to nothing, I just didnt see a reason to add the slimey gook to the recipe. I used a large butternut squash instead--peeled, seeded and cut in one-inch cubes. It was probalby about 3-4 cups total. Everything else I kept the same. 5 Hours on high was way too long, as pretty much everything turned to mush, but the flavor was out of this world. The seasonings were spot on. Next time I will use real garlic, not garlic-salt, and will add less broth/liquid. It was on the wet side. I think I'll also try cooking this in my dutch oven in the oven as I think that it would benefit from some caramalization. Thank's for a tasty suggestion.
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30 users found this review helpful

Chicken Tetrazzini

Reviewed: Mar. 9, 2009
This was REALLY good. The sauce is dreamy. I doubled the recipe because I had a larger tupperware of turkey left AND I wanted to use a whole 1 lb pkg of pasta. Mostly because I didnt want to cook again for a couple nights. Because we like veggies at my house, I added sauteed celery, about a cup of finely sliced baby carrots (they needed using up), and about 1 cup of small brocolli florets (also cuz they needed using). So with all those goodies added to the mix, I basically made about 2.5 times the sauce. Baked all in the oven for ab out an hour with crushed round crackers mixed with parm on top. Got raves from hubby and even the teens. This made enough for a 9x13 pan to bake last night and also a smaller 8x8 pan (uncooked) for the freezer and some night when I need the kids to stick something in the oven for me. Have added this one to my box and will try with leftover chicken another time too. Did I add the sauce is the best? One of my kids licked the spoon after I poured it over the pasta mix.
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4 users found this review helpful

Turkey Tetrazzini II

Reviewed: Mar. 9, 2009
I would give 3.5 stars as written. Good basic recipe but rather bland without modifications. Really does need the onion and garlic that others suggest. Very nicely creamy and a good sauce to "solids" ratio. I made a few weeks ago as written and then broke out again for the rest of the frozen turkey. Added one large onion (sauteed), a good spoonfull of smashed garlic from Trader Joes, a can of mushrooms (traditionally tetrazzini has mushrooms), also about 1.5 cups of diced celery (because I needed to use it up). With these additions and a topping of crushed round crackers mixed with more parm, it was absolutely delicious. I know many folks have issues with celery...I dont think it really added alot to my bake, but we like celery and it was a tasty way to use up the rest of a head that was on the cusp of hitting the composter. The sauce is great...just needed to tweak the other ingredients for flavor.
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6 users found this review helpful

Slow Cooker Lentil and Ham Soup

Reviewed: Feb. 2, 2009
I have to admit I am a tweaker--I mess with recipes and rarely follow them exactly. For the first time ever (and I mean that here) I followed an AllRecipe's recipe to the letter and this was definately great without my messing with it. I do a soulp every Sunday while the reall dinner is cooking--then I have something all done and ready to eat off of for hectic Monday nights and lunch for me to take to work the rest of the week. This was perfect as far as my hubby and teen were concerned tho just a tiny bit bland for me..I added a sprinkle of Penzey's "Black and Red" on top of mine....that's a blend or cayenne and black telicherry in the same jar. Definately a keeper, tho I may not be able to resist messin' with it next time. It was agreat use for the leftover ham we had int he freezer from the christmas beast. Served it Monday with a baguette I grabbed on the way home and had it again with some cheese and triscuits for lunch a couple times at work. It was definately better for having sat overnight. Thanks for a solid additon to my soup rotation.
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2 users found this review helpful

Fresh Broccoli Salad

Reviewed: Feb. 2, 2009
This was a big winner, even tho our Cardinals lost...Boy was I glad I TRIPPLED the recipe for the Super Bowl party yesterday. Mine was the ONLY salad/veggie at a party with a good 25 people. It got scarfed. I did modify a little. Based on a couple of other suggestions, I added extra Vinegar--DON'T!! it made the dressing turn very watery while it chilled for 3 hours. Next time I will follow the measurements. I used half Sour cream and half mayo and it was lighter and tastier too. I used Cranberries, sunflower kernals, and for this triple batch I added most of a whole bunch of sliced celery for extra crunch and a bit over 3T of Sweet Hungarian Paprika from Penzeys. Also some grinds of fresh blk pepper, and replaced half the sugar with Equal (the blue stuff) I had a really large red onion and it smelled pretty strong when I cut it, so I diced it really small, and blanched it under running water from my little boiling water tap--30 seconds max, then shocked under cold...I also used a total of only o1 lb of bacon to six big bundles of brocolli--no one complained there wasn't enough bacon. I bought the cranberries dried at my local store in bulk and the sunflower seeds that way too. Brocolli was on sale and I made a huge vat of salad (probably about 3 gallons) for under $20. Everyone asked for the recipe and even the men went back for seconds. All I had was some juice and stray sunflower seeds left. Will make again fore sure and will try All Equal instead of sugar next.
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5 users found this review helpful

Garlic Teriyaki Edamame

Reviewed: Feb. 2, 2009
Very Tasty and a nice change from plain. I have been searching for new things to do with the edamame. This was a really nice choice. I actually cooked the beans in water and garlic as instructed, but when it came time to toss in the sauce ingredients. I doubled that and also tossed 3 julienned checken breasts at the same time. It took a little longer to reduce down to a glaze, but gave us a meal when served over steamed rice. My hubby must have meat to feel like he had dinner and this was a winner with him, my teen and myself. Made great leftovers as fried rice the next day too. Thanks for the super idea.
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3 users found this review helpful

Holiday Fruit Stuffed Roasted Chicken

Reviewed: Jan. 12, 2009
Rating at 3 stars as the ingredient list was rather too legnthy...this is very tasty, but if you don't have the ingredients in the pantry or fridge, it's pretty expensive to put together. I used fruit left from a fruit big fruit plate at work. I didnt have grapes, so used some dried currants that I wanted to use up. instead of apple cider, I used a dash of cider vinegar. Very tasty and flexible.
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6 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Jan. 11, 2009
WOW...this was a winner. My chicken came out a little underdone, but that is relative to the size of the bird and I probably should have given mine about 15 more minutes. I used the convection setting on my oven and the skin was crisp and nicely browned. I will try this on a cut up bird next time and I think this would be outstanding on a pork loin too. Used white rum on this chicken. For pork, I think I would use dark...doubled the sugar and lime juice by the way, so I could baste it more often and also used Mexican brown sugar--It's extra, extra dark and has a great earthy flavor. Lastly and VERY Important...Use the 1/4 t of ginger only if you are using the regular old stuff from the grocery store. If you use a better, fresher brand (like Penzey's) use 1/8 t. People don't realize how much flavor the jarred stuff from the grocery looses as it sits around for years...Served this with Basmatti rice and steamed veg. Drizzeled the pan juice over the rice. Yum...a real keeper. I might even do this to a turkey....hmmmmmmmmm...
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0 users found this review helpful

Lemon Cream Pasta with Chicken

Reviewed: Jan. 3, 2009
The sauce was very tasty, tho it came out very runny. The rotelle was way, way overcooked and mushy. I used boneless pork instead of chicken and that was tasty. I also used "Penzey's Centennial Seasoning" instead of lemon pepper...it's much tastier. We poured the runny pasta and pork over the steamed brocolli that was going to be the side. I served it in bowls and my 16 year-old daughter said "good glop, mom. Next time, I will use a bit less stock and hold some back to stir in if needed. I'll also use a penne pasta as I think it will hold up to the process better. Overall very tasty and will work with it again. There is a lemon pasta sauce on the site that is nearly the same-just reduced a bit longer. Nice starting point here...
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