Allison W. Recipe Reviews (Pg. 1) - Allrecipes.com (11373777)

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Allison W.

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Easy Cheesy Chicken I

Reviewed: Jul. 14, 2014
After reading quite a few reviews,I did make a couple of changes to fit my tastes. I only used 2 chicken breasts since it's just me and my husband. I did 1 can of cream of chicken, 1 can of cream of cheddar and skipped the mushroom. I added 1 packet of Italian Dressing seasoning, garlic powder, and a few other herbs. I didn't add additional salt and I think that was the right decision for me. I put it on low for 9 hours while I went to work. My chicken wasn't all the way thawed when I put it in but it turned out so tender, not over cooked at all. Once I got home, I boiled some brown rice, cooked some frozen broccoli, and then threw it all together. The tender chicken just shredded while stirring it all together. A couple bites in, my husband said it was salty, which I agreed. Lightbulb went off, oh yeah, sour cream! I do think that helped cut the salt taste. Overall, I think this recipe is fine. Nothing that wowed me, nothing that was gross, just fine.
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2 users found this review helpful

Rainbow Pasta Salad I

Reviewed: Apr. 19, 2014
I made this for the first time for a get together today. I removed the olives because my husband won't eat them and added halved cherub tomatoes instead. I would have preferred olives but it was great. I used Newmans Own Family Tradition Italian Dressing which I liked. I received a lot of compliments and will make it again. Oh, I also added some chopped carrots that added some nice crunch. I'll definitely be having more in a bit for a yummy snack
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1 user found this review helpful

Grilled Cheese Sandwich

Reviewed: Nov. 27, 2011
So simple, so easy, so perfect. This recipe nailed the art of making a grilled cheese in a non-stick pan.
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5 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Nov. 25, 2011
After reading reviews, I also changed it to 1 cup peanutbutter, 2 cups brown sugar, and 3 cups powdered sugar. Overall, very easy fudge recipe. Turned out really well. I waited until the butter mix was at a full rolling boil before starting the 2 minute count. Very creamy fudge. Next time, I might use a little less peanut butter. Will make again!
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7 users found this review helpful

Sweet Baby Carrots

Reviewed: Nov. 20, 2011
I LOVED these. I only started liking cooked carrots about a year ago and this was the first time I actually made them as a side dish, instead of as an ingredient in the main dish. I cooked exactly as is. I read the reviews about there being too much sauce, which I agree it is more than you need for the carrots but it is so darn good, it can also be used for bread or probably even over meat. Delicious! Will absolutely make again
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3 users found this review helpful

Chocolate Fudge Cookies

Reviewed: Nov. 19, 2011
This was the first time I tried cookies made from cake mix, so I had no expectations. I was quite impressed. For the simplicity of these, they are a 5 star cookie. I left out the chocolate chips. Total, this yielded 30 cookies for me. 10 I left as is, 10 I added pecans to, and 10 I rolled in powdered sugar. I took them to a neighborhood party and the powdered sugar ones were gone in less than 30 minutes. I did half of the cookies in a ball, as directed, and half I smushed down a little with a fork. The ones left in a ball were more like cake, the others I smushed were more cookie-ish. All were delicious. I will absolutely make this recipe again.
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8 users found this review helpful

Banana Cream Pie III

Reviewed: Nov. 19, 2011
I used a nilla wafer crust and I think it complemented the pie. I was going for a more traditional cream pie taste so I stuck with the vanilla pudding mix and hoped it would taste a little more custardy. I didn't have a problem with their being too much filling. I would say, while a nice, easy, and tasty dessert, it's still just a banana pudding dressed up in the shape of a pie. DEFINITELY coat your bananas in lemon juice so they do not brown or get slimy. For these, I soaked them for like a minute in a lemon juice / water mixture, then let them dry just a bit before laying them on the crust.
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4 users found this review helpful

Vanilla Punch

Reviewed: Feb. 6, 2011
My sister-in-law gave me this recipe recently and I logged in today to create a new recipe for it but was really happy to see it already on here. I use real vanilla extract when I make this but when you mix it with ginger ale, it will turn that color anyways so I'm fine with using it. Also, i haven't heated mine up to dissolve the sugar but will try it next time. I just mixed it well before pulling the 1 cup syrup and that worked fine.
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4 users found this review helpful

Rich Chocolate Frosting

Reviewed: Dec. 12, 2010
Really good frosting - definitely very rich. I cut the recipe in half but next time will probably cut it in 1/3 since I had a lot left over (I generously covered a yellow bundt cake). It took me an additional 10 minutes of just beating it to get the texture smooth (I also added about 1/4 cup more of milk). I will definitely use this recipe again!
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4 users found this review helpful

Delicious Egg Salad for Sandwiches

Reviewed: Nov. 9, 2010
Easy to make, very tasty. I have made it twice now and devour it very quickly. I leave out the green onions and leave the rest of the recipe as-is. I take 2 slices of bread in a separate container to work with a small container of egg salad for a tasty sandwich that does not get soggy.
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3 users found this review helpful

Mini Pumpkin Whoopie Pies

Reviewed: Oct. 25, 2010
I followed the instructions for the cookie with an addition of a dash of nutmeg and a dash of ground cloves. I was worried the cream cheese frosting would be too sweet so I made a cinnamon cream cheese frosting: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, 1 tsp of sour cream, and 1 (8 oz) pkg cream cheese. Very good! It's not too sweet and it really brings out the flavors of the pumpkin.
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3 users found this review helpful

Mini Pumpkin Whoopie Pies

Reviewed: Oct. 25, 2010
I followed the instructions for the cookie with an addition of a dash of nutmeg and a dash of ground cloves. I was worried the cream cheese frosting would be too sweet so I made a cinnamon cream cheese frosting: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, 1 tsp of sour cream, and 1 (8 oz) pkg cream cheese. Very good! It's not too sweet and it really brings out the flavors of the pumpkin.
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7 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 18, 2010
I followed the recipe as is and it was delicious. To get that double layer look, I followed some other reviews and refrigerated the crust and bottom layer for about 10 minutes which didn't give it enough time to really give it the double layer look but it was absolutely delicious regardless.
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3 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 13, 2010
Delicious! I made exactly as the recipe called for except I added a dash of vanilla. I used a non-stick cooking pan so using any oil (I sprayed PAM) made the pancakes flat and greasy so definitely don't use any oil in a non-stick pan. I topped with whipped cream and pumpkin spice sprinkled on top. Will use this recipe many times!
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2 users found this review helpful

Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 5, 2010
I (like several other reviewers) don't get home to make a fabulous meal that takes 2 hours or I would be eating at 9pm each night. So I cheated on this recipe - I made the meatballs exactly as the recipe called for. They were delicious!! Really flavorful - great texture and perfectly cooked. I didn't make the spaghetti sauce myself, instead using just Bertolli's olive oil and garlic spaghetti sauce. I simmered the meatballs in the spaghetti sauce for 30 minutes and they cooked perfectly. I also only cook with whole wheat pasta (used penne for this). My husband loved them too! Definitely going on the repeat list. I have tried several other meatball recipes on here and I think this is the best! Thanks for sharing!
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3 users found this review helpful

Sausage-Stuffed Eggplant

Reviewed: Feb. 23, 2010
While it's not going to be a repeat in my house, it's a solid, good recipe. We did it exactly as is and the recipe worked out perfectly.
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2 users found this review helpful

Garlic Prime Rib

Reviewed: Feb. 1, 2010
My cooking time took about 1 hour longer than this recipe called for (and I only used 9 lbs.) but the marinade is scrumptious! I plan on using this marinade in the future as well.
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6 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Feb. 1, 2010
Wonderful appetizer; even if you don't like dates - you will! I only used about half the blue cheese this recipe called for but WILL NOT do that again. We didn't get the full blue cheese flavor so it was just a tease ;). These were the first things finished off (very quickly) for my party.
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2 users found this review helpful

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