USAFWife Recipe Reviews (Pg. 1) - (11058762)

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Savory Crescent Chicken

Reviewed: Jan. 24, 2010
This was really great. I made some modifications to suit our preferences. I used 4oz of cream cheese, the pimentos, and about 2tbsp of roasted red peppers. I also added a cam of cream of mushroom soup with roasted garlic. I boiled 2 boneless, skinless chicken breasts in chicken stock with minced garlic. Once the chicken is cooled, I shreadded and added to cream cheese mixture, and let the flavors marry for an hour and half in the fridge. My husband wanted to make a sandwich out of the chicken cheese mixture before I even had a chance to cook it all in the crescents. I only sprinkled the tops with grated fresh parmesan cheese. Everyone loved these, and we paired them with the Spicy Mustard roasted red potatoes on this site. Thanks for a great base recipe.
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2 users found this review helpful

Man Pleasin' Jambalaya

Reviewed: Feb. 12, 2010
I cheated and used Zatarains Jambalya rice mix instead of plain rice. Used beef sausage since we don't eat pork, and added 4 cloves of garlic, and several shakes of Tony Chachere's creole seasoing for flavor to sautee the aromatics and meat. I sauteed the onions, garlic and celery, omitted the carrots, then added the chicken chunks, and sausage. Simmered the rice until al dente, and added the meat/aromatic mixture. So, I technically used 2 pans/pots. No biggie in my opinion. I only used 2 large chicken breasts, and omitted the mushrooms. It's definitely a great base recipe.
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4 users found this review helpful

Chicken Enchiladas II

Reviewed: Feb. 15, 2010
Definitely a favorite. I cheated big time, and made modifications as well based on the reviews. We hate corn tortillas so flour tortilla enchilada/burritos were fabulous. Plus, I cheated on the prep and used my crock pot. I used 1 can of cream of mushroom (98% reduced fat), 1 can of cream of chicken (98% reduced fat), 1 can of green chiles, and 1/2 packet of fajita seasoning, 1/2 cup of Light sour cream, 1/3 cup of diced onion, 1/2 cup of non-fat milk, mixed all together thrown in crock pot. I used 2 large boneless/skinless chicken breast halves, threw them in the crockpot frozen. Cooked on HIGH for 3.5 hours, stirring occasionally. Added 1 cup of mexican flavored shredded cheese variety to the soup mixture, removed chicken and shredded it with 2 forks then returned to the crockpot for 30 minutes while I prepped the tortillas (microwaved for 1 minute with water spritzed on them). I sprayed(with non-stick spray) a casserole dish, poured some chicken flavored spicy rice on the bottom of the dish, and then rolled the chicken/soup mixture in 6 /8inch flour tortillas. Placed them seam side down, then covered with remaining soup mixture, and chunked cheddar and mozzarella cheese. Placed in the over for 15 minutes. VIOLA a family favorite. Even my picky, won't eat any type of mexican food husband loved these. He's happy to take them to work tomorrow for leftovers. Served with a little salsa, and sour cream.
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1 user found this review helpful
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Salisbury Steak Deluxe

Reviewed: Mar. 8, 2010
I did skip the water, and used a can of 98% fat free cream of mushroom soup with 1 jar of beef gravy. I added a couple splashes of worchestershire sauce, minced onions, garlic powder, and cayenne pepper to the beef mixture before cooking. I didn't have horseradish, but used some horseradish mustard to substitute. My husband and son both loved this recipe, and my husband ate 3.5 of the steaks on his own. I used 1lb of 98% lean ground beef, and 1/2 cup of bread crumbs. I skipped the oil for frying the steaks, and only browned them on both sides. Removed from the skillet, mixed the soup, gravy, Worchestershire sauce, horseradish mustard, and reduced for about 10 minutes over medium/high heat stirring constantly. Placed steaks in 8x8 casserole dish, foil lined, and covered with gravy mix baked covered at 375 for 30 minutes. The steaks held their form, and were cooked through without being the least bit dry. I served them with sour cream/chive/garlic mashed potatoes, and creamed spinach. There were zero leftovers as my husband said he just couldn't get over how great they tasted. We're not big ground beef eaters. I may even try this recipe with some venison we have in the fridge. Thank you for a wonderful recipe.
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Photo by USAFWife

Broccoli Hamburger Casserole

Reviewed: Mar. 10, 2010
I've made this twice now. First time, exactly as written, and we found it a little on the bland side and kind of boring. So, I made some modifications tonight. Both times I have to half the measurements for the beef (1 pound), broccoli (14oz frozen chopped broccoli), onion(1/2cup)because it's just 3 of us in the house. Tonight, I used 1 can of cream of mushroom with roasted garlic soup, 1 can of cream of broccoli soup, 1 cup of sour cream, added seasoned salt and pepper to the meat while browning along with the onion and 2tsp of minced garlic. I sliced 4 small red new potatoes (skins left on for color contrast), microwaved for 5 minutes with seasoned salt and pepper sprinkled over them to help get them done quicker. Mixed soup/sour cream mixture, meat, and potatoes into a 9x13 casserole dish stirred well then sprinkled with 1 small can of french fried onion strings for some crunch. Left out the cheese this time as it is creamy enough with the soup mixture. Baked uncovered at 350 for 20-30 minutes. Thanks for a great base recipe.
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27 users found this review helpful

Marinade for Chicken

Reviewed: Apr. 23, 2010
Excellent marinade. I halved all of the ingredients and substitute EVOO for the vegetable oil, as I was only using 2 boneless, skinless chicken breast halves. I let it marinade in a ziploc bag for about 4 hours, then cut the chicken into even strips and skewered the chicken and grilled on the George Foreman 360 grill on med-high heat for about 8-10 minutes. Absolutely wonderful and tender, served with long grain rice, and English peas.
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Tater Tot Hot Dish II

Reviewed: Apr. 26, 2010
Definitely close to a 5 star as written, but I added a few things to add to the flavor profile. 1lb lean ground beef browned with 2 teaspoons of minced garlic, white pepper, black pepper both to taste, 2tsp of Worchestershire sauce, and 1/2tsp of liquid smoke. Mixed soups, and meat together, add 1 cup of frozen broccoli cuts, 1 cup of frozen sweet corn to soups/meat. Cover bottom of 9x13 casserole dish, only had 1/2 a bag of tater tots so placed them on top, and then sprinkled the fried onion rings over the entire dish. Popped it in the oven at 350 for 30 minutes uncovered. Left the cheese out completely, and it was great. Thanks for a great base recipe, and a quick & easy dinner for us.
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3 users found this review helpful

Barbeque Beef Casserole

Reviewed: May 23, 2010
I've made this twice. Once as written except halved the recipe on both occasions (there are only 3 of us), once with modifications. The first time we enjoyed it, but felt a flavor conflict between the barbque sauce and the tomatoes and bell pepper. Second time, I left out the tomatoes, green pepper, added 1Tbsp of minced garlic, 1Tbsp of Worchestershire sauce, black and white pepper, & a couple dashes of crushed red pepper, while browning the beef, added more barbque sauce, and 1 can of Ranch Style Beans, and 1.5cups of frozen corn instead of canned. I use a Thick and Spicy Kraft barbque or Stubb's mesquite barbque sauce. I only use 1 box of Jiffy yellow cornbread with about 1/2 cup of grated sharp cheddar cheese added before layering it over the beef mixture. Thanks for posting, it's a great base recipe that can be altered for personal tastes.
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Enchilada Stuffed Shells

Reviewed: Jun. 28, 2010
3 stars as written per the husband, 5 with the additions I threw in to liven it up. He found the original recipe pretty bland, and asked me to spice it up before I was done assembling them. I also sauteed the onion, some minced garlic, chili powder, and white pepper in addition to the listed ingredients in a 1/2 Tbsp of EVOO. Then added the turkey, browned, added the enchilada sauce, 1.5 cups of frozen corn, and 1/2 cup of fresh chopped baby spinach. I ended up adding 2tsp of cayenne pepper, and total of 2TBsp of chili powder and 1/2Tbsp cumino. It took some time to the ingredients just right to where it tasted great to all of us. My husband is super picky about anything Mexican(he usually hates Mexican food), and once I played with the spices, he liked the final product. My son raved about these being the best thing I've cooked in months and tried one before I even popped them in the oven to heat through. I did add a couple tablespoons of reduced fat shredded cheddar cheese in between the bean and turkey layer. There's no such thing as too much cheese. I didn't have any green chiles on hand, and if I did, they would have been added to the turkey mixture for some extra kick. I served these with light spinach salad as the side. Sour cream, jalapeno slices, and salsa on the side as well. Thanks for a fabulous base recipe that turned into a wonderful meal for our family.
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Arkansas Green Beans

Reviewed: Dec. 12, 2010
I cut the recipe way down for just 3 of us eating them, and these are absolutely divine. . . I didn't have bacon on hand, but did have Hormel Bacon pieces, added a handful, a dash on onion powder, and garlic powder. I couldn't get them in the oven fast enough as the husband was eating them out of the mixing bowl ! ! ! Definitely a keeper, and thanks for the recipe!
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