MeganEscondido Recipe Reviews (Pg. 1) - Allrecipes.com (11125745)

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Spicy Chicken Rice Soup

Reviewed: Dec. 11, 2010
I was really excited to make soup by just throwing stuff in a pot and letting it cook. I would have to recommend letting the celery and carrots cook on their own in the broth for 10 minutes or so because mine were still crunchy when the rice was done. I put all the seasonigs into a mortar and ground them. Also, to add more flavor, I added a 14.5 oz can of tomato sauce, a 14.5 oz can of diced tomatoes with juice, and a nice sized glug of white wine. I added garlic powder to taste, and definitely more chili flakes than the recipe called for. I also added a can of sliced water chestnuts that I chopped up, for a good texture. I cut the kernels off an ear of corn and added that, and I chopped up a zucchini and threw that in too! I love extra veggies in my soup. I think the amount of rice is pretty much spot on at 1/3 cup. Everyone liked it. The leftovers got mushy, but tasted good. Will make again.
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11 users found this review helpful

Dutch Babies II

Reviewed: Dec. 5, 2010
I like that this is really easy to put together, but to me the taste of it is nothing to write home about. It's not like a pancake, but not like a bread, and hard to make into a sweet treat (which is what I wanted). I put cinnamon and sugar on mine. I probably won't make it again.
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3 users found this review helpful

Martha's Cornbread Dressing

Reviewed: Dec. 5, 2010
This is a solid recipe. Everyone liked it. I used chicken and apple sausage instead of the chicken, and as another reviewer suggested, 2.5 cups of chicken stock to soak the dressing in. I also sauteed the onion and celery with the chicken sausage beforehand. Very easy to put together, as long as you make the biscuits and cornbread a few days in advance and have those in the fridge.
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10 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Dec. 5, 2010
I used Jack cheese instead of the mozzarella. This was very good, everyone enjoyed it. Using whipped cream cheese might make it easier to mix up, but I didn't read the reviews before getting the ingredients. I mixed mine with my hands because it was too difficult with the spoon, even though I left the cream cheese out to soften for a few hours.
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3 users found this review helpful

Crunchy Caramel Corn

Reviewed: Nov. 17, 2010
This is awesome. I made 2 batches, and I burnt the second batch a little bit, but it was even better that way. Tasted like roasted marshmallows. I normally wouldn't consider cooking anything in the microwave, but this was so crunchy and good that I don't think I would bother with those tedious oven recipes for caramel corn!
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4 users found this review helpful

Bubba's Jambalaya

Reviewed: Sep. 23, 2010
I've never made Jambalaya before, and this recipe was a huge hit with everyone in the family. My mom has had Jambalaya in Louisiana and said mine was the best she's ever had! I did make adjustments. I used 1.5 onions, and 2 bell peppers (one red, one green). I used 14oz of kielbasa because I wanted to use up the whole package. I used 2 chicken breasts instead of 1. I may have put a little more than 2 cups of jasmine rice into the mix, and in addition to the crushed tomatoes, I used a 14.5oz can of diced tomatoes with their juice. I used fresh medium-sized shrimp. I used a 32oz box of beef broth and a 14.5oz can of chicken broth. I used both fresh and dried thyme because I had fresh on hand. I added 3 cloves of chopped fresh garlic in with the onions and peppers during the last minute, and powdered onion and garlic powder to taste. I also added crushed red pepper flakes to taste. All in all, I think it was perfect; my rice cooked up perfectly in about 20 minutes and the consistency was nice and thick. MAKE SURE YOU STIR THOROUGHLY EVERY 5 MINUTES WHILE THE RICE IS COOKING SO IT DOESN'T STICK OR CLUMP IN THE POT!
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54 users found this review helpful

Cheese and Sausage Stuffed Zucchini

Reviewed: Aug. 21, 2010
This was alright, but nothing special. The cheeses pretty much overpowered every other ingredient in the recipe. I think par-cooking it in the microwave made the zucchini too mushy. This recipe would probably work well if you're trying to hide vegetables in a meal for someone who doesn't like them. I do like vegetables, so I will not be making this recipe again. This ingredient combination, in my opinion, does not serve to accentuate the flavor/texture of zucchini.
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2 users found this review helpful

Cheesy Sausage Zucchini Casserole

Reviewed: Jul. 31, 2010
I peeled and seeded my tomatoes before adding them, as I don't like the skins. I also added some mozzarella, and used 1 cup of orzo instead of rice. I used spicy Italian sausage and added dried basil and Italian seasoning. I omitted the mushrooms as I didn't have any. I made a topping out of panko crumbs, parmesan cheese, and parsley. I baked it for about 20 minutes, and broiled the top until the crumbs were brown, maybe 5 minutes. This was really good!
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1 user found this review helpful

Super Sausage Gravy

Reviewed: Jun. 28, 2010
I used Jimmy Dean's all natural sausage with sage and fresh ground black pepper. I can't imagine better gravy!
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5 users found this review helpful

Summer Pasta with Basil, Tomatoes and Cheese

Reviewed: May 30, 2010
I did make alterations to the recipe to suit what I had on hand, but BOY oh boy was this delicious. Instead of the sherry, I used 1/4 cup balsamic vinegar. I only had 1lb of Roma tomatoes, so I used a 14oz can of Italian style chopped tomatoes, which I added to the fresh ones after they marinated. I omitted the mint. Because the cheese this recipe calls for add so much fat and cost, I used about 1/2 to 1cup grated Parmesan. While the water for the pasta was boiling, I sauteed some red bell peppers, fresh baby spinach, white mushrooms, and zucchini to add when I mixed the noodles with the tomatoes. The veggies added a lot of flavor and textures. I found I had a lot of extra sauce/tomatoes with 12oz of pasta, so I cooked 16oz. I toasted some fresh bread, and it was almost like eating bruschetta with my pasta! My boyfriend loved it too. Highly recommended.
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17 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: May 13, 2010
This recipe ended up amazing with some tweaking. I followed other reviewers' suggestions by using 1.2 lbs stew meat first, layered on the bottom. I seasoned it with salt, pepper, and garlic powder. I chopped a whole onion and sprinkled it on top of the beef. I poured in a can of golden mushroom soup, not cream of mushroom. I mixed 1 tbsp of flour and 1 tbsp cornstarch with 1/2 cup red wine instead of white. I omitted the water. I sprinkled the bouillon and some onion soup mix on top of the beef/onions/soup, poured the wine in, and then the diced garlic and 1 tbsp Worcestershire sauce. After about 4 hours on low, I mixed in 4oz light cream cheese and 4oz light sour cream. I sliced up about 5 fresh white mushrooms and mixed them in. Let it cook for 1 more hour, and it's done! It tastes amazing. I'm going to serve it over brown rice. Should be a bit healthier this way too.
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6 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Feb. 21, 2010
This soup is amazing, but I would never make this with spinach! Kale is a must in this recipe. I've been making similar recipes for 6 years. The texture and flavor of kale are perfect here, if you've never had it, think romaine lettuce mixed with parsley. Also needed a bit of salt and parmesan cheese for my taste. This might be due to the fact that I crumble the bacon and add it in with the sausage so it's not all mushy in the soup. I always use hot Italian sausage, the flavor is better to me. I still add the pepper flakes. We live in a spicy household! I would give it a 5 except the broth did need a flavor kick with the salt and parm, and the lack of KALE!
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1 user found this review helpful

Greek Chicken

Reviewed: Feb. 20, 2010
WOW! This chicken came out really well. I took the advice of some other reviews and cooked the chicken in a covered Pyrex pan at 350, basting every so often for about 20 minutes, then uncovered for the last 10 minutes. It was so moist and flavorful! The only thing I changed about the stuffing was subbing sauteed mushrooms for olives, some mushrooms blended and some just chopped & stirred in. I also added some marinated artichoke hearts chopped up after blending the stuffing, and a bit of chopped italian parsley. I served it with the "stuffed peppers my way" recipe from this site, and a simple salad, and it was a great combo! THANK YOU!
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5 users found this review helpful

Stuffed Peppers My Way

Reviewed: Jan. 30, 2010
This recipe is awesome! The only changes I made were to add about a tbsp of white wine after sauteing the onions, half a zucchini diced at the same time as the tomato. I use stainless steel cookware, so none of the onions or veggies can be cooked at med/high either, WAY too hot. I also heated the oven to about 350 to roast the peppers because I had chicken going at the same time, and they were still well cooked by the time I stuffed them. AMAZING, but I surely wouldn't make them without adding the zucchini! Edit: I made this recipe originally with jasmine rice, I made it again last night with the recommended Arborio and we all MUCH preferred jasmine.
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3 users found this review helpful

 
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