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

cook's profile

shelteredrose

Reviews

Menus

 
View All Reviews Learn more

Pork and Green Chile Casserole

Reviewed: Jan. 1, 2008
At the suggestion of some other useres, I used 2 cans of Rotele. It was highon the spicy side with that much Rotele. Will use one can and some diced fresh plum tomatoes next time. The teens in our hous said it looked "disgusting" and were hesitant to try it. It does not look very appetizing and it was problematic. I ended up rolling up as burritos for them and adding alot of cheese in the roll. We adults at it plain or with chips and sour cream on top. I had leftover pork roast and cuban black beans from Christmas and the black beans give it the ookey color. If I make again I will use pinks or pintos so it doesnt have that grayish color. Overall quite tasty tho once you get it past your eyes.
Was this review helpful? [ YES ]
1 user found this review helpful

Pressure Cooker Italian Chicken Soup

Reviewed: Jan. 5, 2008
Dont mess with the pressure cooker. I think in this instance it is way too much work. Plus having a soup simmering in the kitchen in the winter--sending its fragrance thru the house is a huge plus. The package of sausage (sweet italian) I bought had 5 in it...the package of chicken had 3...so I kinda scaled up from there. I sued the same ammt of barley and lentils. Also the same ammt of stock. I also used a cube of Mexican chicken/tomatoe boullion and that gave the stock a richer flavor. I simmered everything together for about 3.5 hours and everyone at the house said it smelled "heavenly" (my 14 year old) Next time I will leave out the barley--I dont think it contributes anything to the soup. I will also leave out the spinach--it was kinda slimey. Some carrots in the next batch and a bean mixture instead of the 'banzos. The stock was delicious and it is a definate base for experimentation. With potatoes, I think it will be very similar to the zuppa Toscana soup at the big olive chain restaurant.
Was this review helpful? [ YES ]
51 users found this review helpful

Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Jan. 13, 2008
Oh My Goodness...made these this evening. Shaved them with my ceramic slicer and nothing could be easier. Used olive oil and butter, then tossed in some REAL bacon bits at the end...Let them sit in the pan long enough to get a bit of brown/caramalized and they were delicious and nutty...even the teenaged boys who turned up their noses dove back for seconds. FOUR teens ate brussels sprouts!!! Hades has frozen over in our city. A definate KEEPER...thank you
Was this review helpful? [ YES ]
38 users found this review helpful

Baked Brussels Sprouts

Reviewed: Jan. 13, 2008
Instead of boiling them to pre-cook a bit, try cutting into quarters and steaming briefly--keeps the taste and color better. We leave out the Blue cheeze cuz at my house we think it tastes like feet--we use Havardi and everyone raves. A surprising every-day veggie and SO diferent from our mothers oookey sprouts.
Was this review helpful? [ YES ]
26 users found this review helpful

Slow Cooker Chile Verde

Reviewed: Apr. 9, 2008
Great concept. I couldnt find salsa in cans, tho. The first time I made this I used 3 jars of Herdez green Salsa. We found it a bit bland that way. The second time I monkeyed with the R & D version. I used a large jar of La Victoria green, half a jar of the Herdez--it was leftover in the fridge--a huge sweet onion, lots of chopped garlic and a couple teaspoons of cumin. I omited the tomatoes completely and squeezed the juice of two limes in on top. I let it all cook, covered for 8 hours. Then I broke the meat apart in the sauce and let it simmer another hour uncovered to thicken up the sauce. This one was delicious and everyone at my house deemed it a keeper. We had it the first night served over basmatti rice cooked in chicken stock and lime juice. A dollop of sour cream was the only finish. For leftovers, the kids rolled the rice and beef in burritos with cheese. A super multi-tasking meal that works for my whole family.
Was this review helpful? [ YES ]
6 users found this review helpful

Taco Bake I

Reviewed: Apr. 16, 2008
I have made this for years--and I thought I invented it. lol. I have always included a couple layers of corn tortillas drizzled with a little canned enchilada (red) sauce. I love cat's idea of the rice tho. It had never occurred to me. I will try it next time with brown rice--Trader Joe's has a precooked/shelf-stable one in vacuum bags that will cut a huge ammt of time. Thanks for the great ideas everyone.
Was this review helpful? [ YES ]
3 users found this review helpful

Easiest Salad Dressing

Reviewed: Jun. 11, 2008
Take out one Tablespoon of milk and add the same amount of red wine Vinegar and you have a really tasty winner. OR add lots of garlic powder...or add a couple BIG shakes of paprika. Good basic or Base for lots of jumps for any flavors you like. Add pepper and Bacon bits and you have a great bacon dressing.
Was this review helpful? [ YES ]
31 users found this review helpful

President Ford's Braised Eye Round Steak

Reviewed: Jul. 4, 2008
Rather than a dutch oven, I did this in my electric skillet on the counter. I added some ground pepper and a couple tablespoons of worchestershire sauce. It was delicious. The gravy was wonderfull. I may have cooked it a little to high as the meat was a tat dry, nect time I will cook it a bit lower. We served it over egg noodles the first night and my hubby raved aboout the sauce. We had it over mashed potatoes the second night and it was just a s good. Don't waste your money on expensive burgandy. I used the P. Mason jug wine and it was great--even for my husband the wine snob. Be sure to use Consumme and NOT Boullion. Will use this again for another cut of meat or maybe a stew.
Was this review helpful? [ YES ]
41 users found this review helpful

Sausage & White Bean Soup

Reviewed: Sep. 21, 2008
I usually make a soup every weekend. It lets us eat off it for several days, and as a working mom (with two jobs) I need all the pre-fabbed meals I can. I dont mind letting is simmer all day, so I used a one-pound bag of dried beans and turkey sausage. I soaked the beans overnight in the fridge (bag of dried beans saved $4). Browned the sausage and then took out of the pot and set aside. Since the turkey is so lean, I added a tablespoon of bacon fat to the juice and sauteed the vegies in that till they were soft. Then put in the DRAINED beans, chicken stock, seasonings, some extra pepper, a couple slices of smoked ham (because I had it in the fridge) and Garlic. Simmered on low for about 3 hours. Stirring every hour or so. Then used my stick blender to purree it a bit and tossed the sausage in and let the whole thing meld for another hour or so. Every time I came in from the pool to give it a stir, the house smelled better. My daughter had a REALLY fussy friend over and she actuallly ate a bowl at dinner (the teen who eats only PBJ) and raved. It was really good, hearty and satisfying. Served it with a crusty loaf for dipping. I will definately add this to my regular soup rotation. Next time, I may use a link of hot sausage along with the sweet that I used this time. My Sunflower market sells 14 flavors by the link in the deli, so experimentation is easy. Definately needs Garlic and maybe some potatoes next Time.
Was this review helpful? [ YES ]
7 users found this review helpful

Creamy Slow Cooker Potato Cheese Soup

Reviewed: Dec. 28, 2008
Nice concept, but rather bland. I would up the seasonings and be sure to add Garlic and more red pepper. A whole jalapeno would also be nice. (Dont cut it up, just pierce down the legnth 4 or 5 times and put in the pot whole so you can fish out later). I also wish the instrucitons had said to add the milk at the end, because mine curdled and look AWFUL. I dont htink my family would have eaten it, except I managed to salvage it by pureeing half and adding some instant potato flakes to tighten the whole thing up a bunch. Even before my salvage steps, it had a grainy consistency and wasnt particularly creamy feeling on the tongue. Over all disappointing. I'll try snother recipe next time.
Was this review helpful? [ YES ]
1 user 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...
Was this review helpful? [ YES ]
0 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...
Was this review helpful? [ YES ]
0 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.
Was this review helpful? [ YES ]
6 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
5 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.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
6 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.
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
30 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.
Was this review helpful? [ YES ]
4 users found this review helpful

Displaying results 1-20 (of 42) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States