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THE Pasta Salad

Reviewed: May 4, 2014
Used recipe as written with the exception of the spice. After mixing the dressing I felt it lacked the "umphff" it should have gotten from Frank's Red Hot sauce. I felt the sauce should have had PLENTY of kick before you added it to the salad or it would be too weak. My adaptation was cayenne pepper. I started adding it by the 1/2 tsp until I felt it was right. Since I tripled the recipe I wound up with 1 tsp cayenne to each batch. It makes it simple to adjust to anyone's taste. Just adjust the dressing BEFORE adding it to the salad. Mine was for an appreciation, so I loaded it in a $1 aqua marine dollar store "ice bucket" for a fun display, crossed disposable salad servers crossed on the top for a cute presentation that was easy to haul. For a REALLY great low carb version, replace the peas with spinach and just switch out the pasta for Dreamfields and voila' a low carb pasta salad!
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2 users found this review helpful

Pork Salad Croissants

Reviewed: Apr. 4, 2012
I was looking for something to make with seasoned leftover pork loin. I found this. Of course, I didn't have all the ingredients on hand so I just left out rather than substitute. I made the recipe EXACTLY, omitting the chutney, ginger & croisants. That being said, I can't imagine it being any better! My tenderloin didn't "dice"well. It was more like "pulled" or "shredded" which didn't change the taste. I served on the lettuce since I didn't have croisants. I think next time i will slice the grapes rather than halve as they were difficult for my younger children. The best description is that it resembles tuna salad. As I write this my 5 year old is busy scraping the last bits from the bowl onto her plate! This was served to 7 children ranging in age from 3 to 7. Six of the seven requested seconds. That's a six-star rating in my book!
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 28, 2011
I made this recipe with the ingredients exactly measured. I have made many alfredo sauces which were anywhere from fair to excellent, but all were time consuming. This was the easiest and best home prepared alfredo I have ever made. My review is based on the exact recipe. After completing the recipe I decided to make it a "creole" alfredo and add 1 1/2 tsp of Tony Chacere's Creole Seasoning. I would give the creole version 6 stars if I could! We used it as a sauce for baked tilapia. We served it with fresh oven fries and a green salad. Yummmmm. ***if you decide to make a creole version please adjust the amount of seasoning to suit your personal taste. I would start with no more than 3/4 tsp***
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Chicken Oreganato

Reviewed: Dec. 23, 2011
Other than a temperature variation (350F for 50 minutes) I made the recipe exactly. Can't say if it was good cold or not, because it never made it out of the kitchen! For those who found it "bland", I think perhaps they didn't season properly with salt and pepper. I actually didn't rub the oregano on the chicken (cause I'm lazy!) I assumed the rubbing was to release the flavor and oil of the oregano, so I just crushed the oregano before dipping the chicken in it. Then I salted and peppered LIBERALLY with Kosher salt and fresh ground black pepper. **I DID absolutely try making the sauce by using the drippings, adding 1/2 c white wine, reducing, then finishing with 1 T of butter. As good as the chicken was, the sauce was to die for!** Talk about easy! If you want to serve as a "company dish" it looks wonderful plated in a rotini pasta bowl, topped with the chicken sliced, ringed with steamed broccoli florets and drizzled with that phenominal sauce!
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11 users found this review helpful

Pesto Chicken Florentine

Reviewed: Nov. 8, 2010
Although I feel like I followed the directions to a "T" I had to use what I had on hand. I can't beleive it would be much different on the tasting scale, but because I rated it a five I wanted you to know where the rating came from. My ingredient list 1/3 c olive oil; 2 cloves garlic chopped; 6 skinless, boneless chicken breast cut into strips; 4 c fresh organic baby spinach leaves; 2 1.25oz McCormick dry "Creamy GARLIC Alfredo" Mix; 1 .05oz Knorr dry "Pesto Sauce" Mix; 12 oz (more or less) Barilla Penne Pasta; Grated Parmesan Cheese; Cooking directions. Prepare sauce mixes and set aside.Start salted pasta water. Stir fry garlic and chicken in olive oil appx 6 min until chicken is mostly cooked. Add pasta to water, then add baby spinach to chicken. Cook until spinach is wilted and chicken is cooked. Add sauces to chicken mixture. Check pasta, drain, add desired amount to chicken mixture. Serve with optional fresh grated parmesan cheese. Everyone in my home loved this. That's 2 adults and 7 kids. I think next time I'll use the the Knorr CREAMY pesto sauce just because we prefer the milk base. I would love to tell about the leftover...but, we didn't have any! Maybe next time I'll double the recipe! We really like "saucy" food and we served this with a crusty bread. Thanks MINERFAMILY for posting such a quick and easy recipe!
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Easy Salmon Acqua Pazza

Reviewed: Oct. 21, 2010
I was desperate for a quick lunch for my kids, so I grabbed one salmon filet to defrost while I read the directions. I followed the directions with the exception I have no idea what the fish weighed, and I had no tomatoes. I wish I had stopped cooking it at 4 minutes ( I should have considered microwave wattage), next time I will. My salmon overcooked just a little, but it was very tasty and I served my 3 preschoolers leftover rice with the salmon and the drippings with microwave steamed broccoli. Not having to cook the rice, this lunch was remarkably health conscious, cost efficient and most of all time efficient. It took less than 15 minutes from start of prep to serve time. (I heated the rice and steamed the broccoli at the same time I was prepping the fish) But the absolute best part? Not one drop remained, and three kids ready for a nap! The only drawback was that it was not visually appealing...which might have been my lack of tomatoes! Overall, a great hit with the under 5 crowd...I can't wait to try it on the older guys. Thanks so much for posting.
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9 users found this review helpful

Crispy Fish

Reviewed: Sep. 9, 2010
I found myself out of my regular fish fry so I immediately pulled up this site and found this seemingly easy and well received recipe. I followed these directions exactly. I found the fish greasy and the coating tasteless. Perhaps we are just more accustomed to spicy, crisp and DRY fish. I, personally, think the biggest problem with this fish is that the coating makes the fish absorb too much of the grease, making the fish itself "wet" and gummy instead of the flaky and moist texture you would want. I used Talapia, the easiest fish in the world. Our normal fish coating is dry Louisiana Fish Fry. Don't hesitate to try this because of my review.. I'm sure I must have done something wrong being that so many others raved about it. This is just one person's opinion:)
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3 users found this review helpful

Lemon Icebox Pie I

Reviewed: Nov. 24, 2009
I have made this very recipe EXACTLY as stated for 30+ years, quite probably 270+ pies. It's always come out right and it's always been the first empty pie pan. I've never made it that someone hasn't ask for the recipe. Started making it way before any salmonella scare, just use good hygiene and sanitation practices and you shouldn't have problems either. No one has ever become ill from one of my pies. There are no changes or "tweaks" to make because the pie is perfect, every time. I will mention that nowhere in this recipe did it tell you to beat the egg whites by hand. I guess anything's possible, but I'm sure it was intended that you use a mixer. For those who complain that the meringue "didn't come out", I suggest the basics. Let the egg whites come to near room temperature before beating, beat (WITH MIXER) until whites begin to thicken, then gradually beat it sugar. This will insure that you get your stiffness then the sugar will create the glossiness. I urge everyone to use the recipe as stated.
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Crispy Rosemary Chicken and Fries

Reviewed: Mar. 1, 2009
This dish was prepared with boneless, skinless chicken thighs and dried herbs. I used my convection oven so the chicken and potatoes were crisp. I think it needed more (or I should have used fresh) herbs. I found it rather bland, and only one of my 6 children liked it. Maybe marinating is the answer. It was certainly easy, and I will try it again.
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Chicken Enchiladas II

Reviewed: Jul. 5, 2002
I made serious adaptations to this recipe because I didn't want to want for a trip to the store!!. I was trying to use some leftover grilled chicken (mine was marinated in Adolphs for the Grill Garlic) so I found this recipe which called for garlic. I omitted the garlic, since my chicken was garlic. I used Cream of Chicken Soup. In addition to the ingredients listed I used 3 tablespoons red pepper and sauted it with the green onions. I used "marble cheddar" I'm sorry I'm unsure of exactly what that is, but it's cheddar yellow and white marble.I used a bit more sour cream and cheese(simply because we like it) and about 1/3 to 1/2 cup milk to get what I considered to be the optimal consistency. I combined all the ingredients except the sour cream in a microwave dish and heated until bubbly. Then I stirred in the sour cream. I buttered the bottom of a large square micro dish, heated the tortillas, laid them on the buttered bottom and filled and rolled (an old trick I picked up in Mexico) I only used 4 because they were so large and filled the dish. I had just enough "filling" left over to wet the tops of the tortillas, then I completely covered them with the shredded marbled cheddar cheese. I put the lid on, stuck it in the microwave and cooked on high for 6 minutes. The result? Heaven!! Thank you so much for sharing your recipe
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Cheesy Pork Chop Casserole

Reviewed: Sep. 10, 2001
Well..I did something wrong. The flavor was wonderful, but the chops were horribly tough and dry. I know it wasn't the cut, they were boneless loin chops. I was the only one here with teeth good enough to chew them!! I did notice that the chops were not "in" the sauce, but above it as they baked. I'm going to try it again next week, putting the chops in first and the potatoes on top, then flipping and serving "upside down cake" style, with a sprinkling of melting cheese as it's served. The taste was wonderful and the potatoes were perfect.
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