TwoSweetPickles Recipe Reviews (Pg. 6) - Allrecipes.com (11195812)

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TwoSweetPickles

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Mother-In-Law Eggs

Reviewed: Jul. 4, 2011
I like deviled eggs, but honestly, I can't tell much difference between any recipe I try, so I must not have a very discerning egg palate! Nevertheless, these are great and went over very well at our July 4th lunch.
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9 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Jul. 4, 2011
I left out the soy...didn't seem to need it with the teriyaki...but everything else was the same. Simple, and very tasty. Will definitely make this again...it's a perfect side for almost any Asian dish.
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1 user found this review helpful

Grandma's Stuffed Celery

Reviewed: Jun. 30, 2011
Pretty good, but not exceptional for me. I like celery stuffed with pimento cheese so much better.
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2 users found this review helpful

Honey Chipotle Glaze for Chicken

Reviewed: Jun. 30, 2011
This glaze is delicious! I didn't use a whole chicken, but it was wonderful on boneless, skinless breasts!
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2 users found this review helpful

Fettuccine Alfredo

Reviewed: Jun. 30, 2011
Mine was too thick as the recipe was written...I had to thin it with water from the cooked pasta to keep it from becoming a gloppy mess. I also think it could use some garlic, which is easily added while you melt the butter. Despite those minor flaws, it's simple to prepare and the taste is very good.
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3 users found this review helpful

Meatball Nirvana

Reviewed: Jun. 26, 2011
Very good..we like spicy food, so these were definitely more flavorful than other meatballs I've tried, but certainly not overwhelming! I doubled the recipe, used half pork sausage and half ground beef, but otherwise followed the recipe exactly. I think more garlic or fresh garlic would be a good addition, but otherwise, the spices are a great mix. We ate them open-faced on hamburger buns with my own spaghetti sauce recipe. We had most of them leftover for the freezer, which is a great thing!
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1 user found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jun. 10, 2011
Wow...this surpassed me with both its simplicity and good taste. It takes a few minutes to pull the sauce together, but after that, it is super simple and quick. I knocked off one star because it cooks *much* faster than the directions state...if I'd cooked my chicken pieces for 40-42 minutes, I would have been badly overfilled. So adjust your cooking times (you can tell when it's done before adding the sauce and then just simmer the sauce for about 10 minutes) and you have a meal that is sure to please. I also added some steamed broccoli to the dish to make it a complete meal.
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8 users found this review helpful

Sukhothai Pad Thai

Reviewed: Jun. 10, 2011
We liked this a lot...I was unable to find the radishes, so we just left those off...everything else we did according to the recipe. My daughter, who eats Thai food a lot in her college town, said it was almost as good as her favorite Pad Thai there. I'm making it again this week...thanks for a great recipe!
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2 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Jun. 10, 2011
These are delicious! The chipotle adds a great warmth without killing your palette. My only changes were to make 12 slider-sized burgers and to use Swiss cheese instead of mozzarella. Definitely a keeper and one we'll make often.
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2 users found this review helpful

Beat the Heat

Reviewed: Jun. 9, 2011
This really is a good cocktail...sweet and refreshing.
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2 users found this review helpful

Grilled Tomato, Onion, and Bread Salad

Reviewed: Jun. 6, 2011
It was good, but didn't have the "wow" factor I was expecting.
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8 users found this review helpful

Roasted Vegetable Orzo

Reviewed: Jun. 6, 2011
This was just ok for me. After trying several orzo recipes, I'm thinking that I don't care for it. I don't need the carbs anyway...
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2 users found this review helpful

Yellow Squash Casserole

Reviewed: May 28, 2011
Simple, and great when squash is cheap or you have an abundance in the garden. My mom taught me to make squash casserole many, many years ago and this recipe is very close to hers. I usually use less butter and just eyeball the amount of crackers and cheese.
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1 user found this review helpful

Caramel Corn Snack Mix

Reviewed: May 27, 2011
So, so good! It's terrible for me, but I made this for a road trip with my husband and we snacked on it all day long. I toasted the pecans for a bit before adding them to the mix, but otherwise, I made it exactly as the recipe states. Great stuff.
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5 users found this review helpful

Crunchy Country Chicken with Creamy Gravy

Reviewed: May 25, 2011
This is a staple in our house...usually made with chicken, but it's great on boneless pork chops too. I *love* the gravy, actually prefer it to cream gravy. I serve this with a green veggie and salad or sometimes with a squash casserole for a real comfort food, Sunday dinner feel.
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2 users found this review helpful

Sugar-Free Frosting

Reviewed: May 16, 2011
I didn't care for this at all...I had to add a LOT of extra pudding mix to get it firm enough to pipe, then it was sticky. I made this to "tag team" with a friend who made sugar-free cupcakes, even though this ISN'T sugar-free when you use the cool-whip. No one who ate it complained though, so some may love it. I don't expect to make it again.
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3 users found this review helpful

Roasted Corn Salsa

Reviewed: May 16, 2011
I loved it...served on fish tacos. The rest of the family asked to go back to my "regular" tacos, so probably won't be making this one again. Flavors are great, though...be sure to use plenty of lime.
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2 users found this review helpful

Cobb Salad

Reviewed: May 10, 2011
Simple, delicious. I made my own ranch dressing and added some cucumber because I love it, but otherwise I made it according to the recipe. Will definitely make again and again.
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4 users found this review helpful

Happy Roast Chicken

Reviewed: May 1, 2011
Very moist, very tender chicken. I only used bone-in breasts because we don't like dark meat and we remove the skin because we don't like that either. I just put the lemon, a little butter and garrlic cloves underneath the skin and the dijon on the skin. Next time I might put the mustard under the skin too, since a lot of that flavor was removed when I removed the skin. The flavor combo with the wine was good, though, so I'll make it again. I'm sure the leftovers will be good in chicken salad.
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9 users found this review helpful

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