MrsFowler Recipe Reviews (Pg. 1) - Allrecipes.com (11030243)

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Baked Ham with Sweet Glaze

Reviewed: Dec. 1, 2013
I made this glaze exactly as indicated, but did not add the fruit at the end. I do like pineapple on ham and the cherries make it really pretty, but I made a spicy cherry jelly on the side instead. As for the glaze, it was exactly what I wanted. It thickened beautifully with the addition of the flour, had a great balance of flavor from the brightness of the lemon juice and the depth of the dry mustard, all harmonizing nicely with the general sweetness. I liked that the honey was included, adding a broader base than the brown sugar alone. It was very simple, added some beautiful color due to the caramelization, and was a huge hit with everyone present. For what it's worth, it also paired wonderfully with the cherry concoction, which gave it the fruitiness it was designed to work with as well as a little heat to couple with the sweet (the cherry stuff is actually meant to be a glaze, too, but we served it on the side for dipping hams, mixing with baked sweet potatoes, onions, & apples, or adding to rolls with butter. Thank you so much for sharing!
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Baked Kale Chips

Reviewed: Sep. 13, 2013
After seeing recipes for these several times, we finally tried them. The ingredients we used were the same, with the exception of using Olive Oil Pam, as noted by the submitter, for two reasons - much less oil and more even coating. My preparation varied a tiny bit - I washed and shook the water from the whole bunch instead of already cut-up kale (just thought it seemed the easiest)and I didn't think to use scissors, so I just tore the leaves from the stems. It worked okay, but the scissors would probably be easier next time (wish I'd thought of it lol). We liked these and will look forward to having them again. Also saw a suggestion elsewhere about crumbling these and mixing with popcorn and whatever spices sound good - we're going to try curry!
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Spinach and Tortellini Salad

Reviewed: Sep. 13, 2013
This is a version of one of the most well-received dishes I make for get-togethers. It's also extremely versatile. We have learned that we much prefer to add the dressing to the tortellini the night before (or at least several hours). Sometimes it requires a little more dressing on the final mix (because it soaks up), but it really boosts the blending of the flavors. I also (like others) use fresh baby spinach. It's also great with cucumber. I like to add cooked chicken pre-marinated in the dressing or this amazing NY Italian Sausage from a local meat shop. I usually use Ken's Lite Northern Italian or Ken's Lite Caesar. We do much prefer shredded Parmesan to the grated, but that's just personal taste. I also add pepper, garlic powder, and onion powder to taste. I love the cherry or grape tomatoes in it - the color is beautiful and they add a lot to the taste. I do leave them whole, partly because they look better to me and are still easy to eat, and partly because my husband doesn't care for them and they are easy to pick out that way. I ALWAYS double this recipe, even for small groups, because there is never enough. With the exception of the spinach, it all holds really well as leftovers, so if I leave some at home for later, I don't put the spinach in it then. All in all, this is a fantastic dish - easy, versatile, pretty, and a little different.
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Cinnamon Toast

Reviewed: Jul. 16, 2013
Thanks for the reminder that sometimes the simplest things are the most fun to share. This is one of my daughter's favorites to this day and she is nineteen. :)
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Chicken Pot Pie IX

Reviewed: Jun. 28, 2013
I think this is a good, relatively basic pot pie recipe. I don't have anything really outstanding to say about it, positive or negative.
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Apple Stuffed Chicken Breast

Reviewed: Sep. 17, 2012
I thought this was a great starter recipe, somewhere between a three and four. The only problem for me was that I added a fair amount of seasoning to it and it was still a bit bland. Pounded the chicken thin and added a lot of stuffing - gala apples cut rather large so retain some texture (because that was what I had), with shredded parmesan, sauteed onion, cayenne and garlic powder added to the listed ingredients. Browned the chicken rolls in olive oil/butter mix (I didn't use toothpicks, but it was okay). Added poulty seasoning and salt to the outside of the chicken. Used a white wine/apple juice mix for the sauce, with water only for the cornstartch. Put a bit of shredded cheddar on top of the finished rolls, mostly for looks, and then topped with sauce. We really did like this and I appreciate the idea.
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Zucchini and Eggs

Reviewed: Aug. 18, 2012
This is on of my all-time favorite combinations - with bonus points for being easy, cheap, and versatile. I do prefer fresh garlic, but have used powder. I like a little sauteed onion, but don't always add it. I often cook it in omelet form rather than scrambling. Sometimes I add some tomato (halved grape tomatoes are nice in it), or even shredded carrot, a little cabbage, some cauliflower or broccoli, whatever. I typically don't cook the zuchhini first, but that's just my preference. I'm sure there are a million small changes that others might like as well. Bottom line: this is good stuff. Thank you for sharing!
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Asian Orange Chicken

Reviewed: Jun. 8, 2012
We really liked this! My husband is a big fan of a good Orange Chicken and, frankly, I think this was much better than most I have tried in restaurants. I made it as written with the exception of the addition of some panko bread crumbs mixed into the seasoned flour and a bit of sesame oil per others' suggestions. Oh, and I served the sauce on the side, just because that's the kind of girl I am. By necessity, I made the marinade and marinated the chicken the night before and boy was I glad!! The flavor absolutely permeated the meat and it was fantastic even with no sauce on it at all. The lemon juice, orange zest, rice vinegar combination is brilliant - the citrus taste holds up much better than orange alone would. Next time? Would probably back off a tiny bit on the sugar and double the red pepper flakes. Would use less cornstarch, as others have also noted and be just a bit little freer with the garlic and ginger. All just based on personal preference. Thank you very much for sharing this recipe. My family will make good use of it.
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Chicken and Sausage with Bowties

Reviewed: Jun. 5, 2012
Okay, so I essentially made this sauce as written, with two exceptions - a bit of balsamic vinegar instead of red wine vinegar (very good, but don't overdo it) and a lean Italian pork link made by a local market. Oh, and I grilled the meats, then brought them in and finished the sauce. I wanted to be fair in rating this, but didn't have red wine vinegar and we are on a grilling kick. :) The rating is based on this. Ultimately, because I like to play, I added tomato paste, Garlic/Basil/Oregano seasoned diced tomatoes, beefed up the seasonings - onion and garlic powders, diced onion, minced garlic in addition to the sliced, and a dried tomato/basil/garlic seasoning (one of the Mrs. Dash combos, I think it is). Also added 1/4 c heavy whipping cream to a double recipe (would have been fine with Lite, but didn't have it). I left the meat and cream out of a portion and added some grilled zucchini for a vegan in the house. It was enjoyed by everyone present. A good, versatile recipe and much appreciated, Patricia. Thank you!
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Cottage Cheese Roast

Reviewed: Jan. 30, 2012
Yep. Strangest sounding ingredient list ever, but a really simple, versatile, forgiving, and extremely tasty finished product. We loved it. We added more flakes and ground half in the food processor, added some fresh garlic, some dried veggie soup mix in addition to the onion soup mix, some pepper, less oil. I really don't like when people rate a recipe after making a million changes, but in this case, I feel like I am rating it not on the fact that I had to make changes, but on the fact that I could without losing the basic thing that I started with. What flavors to you like to incorporate into your meatloaf? What veggies might you shred into the mix? What broth or soup mix or seasoning do you feel like playing with? Do it. We loved this. Oh, and another reviewer said that it was good with cranberry sauce....we just happened to be making this as a non-meat option to go with a roast turkey. It made a GREAT meatloaf sandwich, heating with a touch of mayo and some cranberry sauce on a nice multigrain dark bread. Man.....if I wasn't so full... UPDATE: We have made this several times now. Decided against the veggie soup mix - added an odd flavor. However, it's great with shredded carrots, other veggies of choice. One time we (by which I mean I) forgot it was in the oven and overcooked it by like a half-hour or more - WHOOPS!! Well, we only liked it more. It's so good!
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Buttery Corn Bread

Reviewed: Jan. 22, 2012
This is our family's favorite cornbread recipe now. I've made it three or four times and am just getting around to reviewing it, but the combination of price, taste, texture, and ease make it a five-star comfort food recipe for me. The only change I make is to cut the sugar by approximately half, which it just a matter of taste. Actually, the reason I pulled it up today was that I'm taking this to a get-together this afternoon, where I know it will be well received. Thank you for the recipe!
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Barley Casserole

Reviewed: Nov. 6, 2011
This was exactly as it was purported to be and it wasn't a bad side dish. I loved the texture of the barley and (for barley), it got done pretty quicky this way. I added a tiny bit of sour cream (1/2 tsp or so)and extra black pepper so my personal serving and thought it was good that way. We also served it with baked chicken breast. Ultimately, my family declared it "soup without the soup," and we would probably just make a soup out of it next time, but that's just a preference of our household.
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Parmesan Crusted Chicken

Reviewed: Nov. 6, 2011
This is very similar to a recipe I got from a friend a couple of years ago, the only differences being that we have used an egg wash instead of mayo and a package of dry Good Seasons "Zesty Italian" salad dressing with - or even instead of - the bread crumbs (surprisingly good crust without crumbs!). Always comes out moist and tasty and it's a nice quick option.
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Tacos in Pasta Shells

Reviewed: Oct. 16, 2011
My family really enjoyed this. Didn't have Jack, so only used cheddar. Didn't have prepared salsa, but did have some garden tomatoes and Thai peppers, so zipped those up in the food processor, put a little on bottom and poured the rest over the top. We do have one non-meat eater in the house, so I made a similar filling for a second pan out of taco-seasoned lentils - also added about 1:1 ratio of lentil to meat in that mixture to stretch it and give some texture. For the amount of assembly, I would probably double it next time so there would be leftovers - and if I was in a hurry, may opt for a casserole style dish with smaller pasta. I agree with others that this got better after sitting awhile - really brouht out the taco in it. Nice idea! Thank you!
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Cheesy Chicken Meatballs

Reviewed: May 28, 2011
I gave this four stars because the texture was good, the finished product was neither gooey with cheese nor dry, the preparation was simple and we would definitely try them again. However, I do have to say that the Italian seasoning was a bit much for us..we'll definitely cut back on that next time. I tried two grocers and found no garlic cream cheese and the Laughing Cow was too expensive for today, so I used cream cheese, fresh garlic and a bit of sea salt and some garlic pepper, onion powder, and parsley. I liked the inclusion of the red pepper! And the suggestion to make burger patties out of them, also - we will probably give that a go, too, with some of those Sandwich Thin buns or the like. Thank you for sharing.
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