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Oven-Baked Onion Rings

Reviewed: Apr. 16, 2014
Not pleased at all with this recipe. I made it as written. The onion rings were bland, the coating was dry. Not worth the time or effort. My husband and son ate one or two, then left the rest on their plates.
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3 users found this review helpful

Pasta Primavera

Reviewed: Mar. 13, 2014
it just tasted like dry soup mix.
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0 users found this review helpful

Spaghetti with Chicken Breast, Bell Peppers and Romano Cheese

Reviewed: Jan. 24, 2014
Very good - used Barilla Plus bow ties instead of spaghetti and Parmesan instead of Romano cheese. This recipe suits my family perfectly! Very healthy, love the Barilla Plus pasta! (Oh, and for the chicken I used part of a rotisserie chicken, saved the rest of it to use for sandwiches in our lunch).
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1 user found this review helpful

Jalapeno Popper Cups

Reviewed: Jan. 3, 2013
I've made this both in the phyllo cups, and doubled it and served in a casserole as a dip - much preferred as a dip with Scoops, it went over much better that way. I diced up bacon and added most of it in to the cream cheese mixture, reserving just a little bit for garnish to sprinkle over the top (used the already-cooked kind, 1/2 package when I made a single recipe in the phyllo cups, and a whole package when I doubled the recipe and put it in a casserole as a dip.)
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1 user found this review helpful

Tuscan Cream Cheese Spread

Reviewed: Jan. 3, 2013
Prepared this just as written, served on New Year's Eve. No one enjoyed it at all. Tasted like cream cheese - very little flavor other than a hint of garlic - the cream cheese is just overpowering. Perhaps 1/2 the amount of cream cheese, and some mayo or sour cream? Along with adding a healthy dose of fresh herbs (basil, oregano - something!) to enhance the flavor of the sun-dried tomatoes and artichoke hearts.
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1 user found this review helpful

Sweet Basil and Oregano Bruschetta Chicken

Reviewed: Sep. 27, 2012
I prepared this recipe exactly as stated, perhaps using a little more pasta than 8 oz. but my package was already opened and I wasn't sure how much was left - probably more like 10 oz. The dish is very good, but HOLY SODIUM! I usually salt the water I cook pasta in, if you do as well you may want to omit salt. This states 8 servings - I don't know how many people are satisfied with 2 oz. of chicken and 1 oz. of pasta, but it isn't my family! There were three of us and we just had a little left over for the next day. I'll probably fix this again, but I may use only 3/4 of the spice packet, and add more chicken to make it more filling.
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8 users found this review helpful

Pretty Chicken Marinade

Reviewed: May 24, 2012
Excellent recipe. I've tried quite a few chicken marinades, this one earns five stars. I used three large boneless skinless breasts and three thighs, the recipe makes quite a bit of marinade so you could probably cut it in half if you only have three breasts - I use a ziploc bag to marinade in. I marinaded for about 5-6 hours. Next time I'm going to try cutting the breasts in half lengthwise so there's more marinade flavor; the outside carmelized marinade part of the grilled chicken was the best part! This would also be great on pounded breasts used for chicken sandwiches on a bun w/mayo, tomato, etc.
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7 users found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Feb. 13, 2012
Great recipe, I used a stand mixer, used 1/2 butter and 1/2 shortening, and I also added about 3 Tbsp. cocoa powder to make chocolate frosting. (Made 1/2 the recipe) It went over well on my dark chocolate cupcakes - I will defnitely be keeping this recipe and using it again! Edited to add... Each time I made this (chocolate version), I kept adding more cocoa powder - it's really great if you add 1 cup for dark chocolate frosting!
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3 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Feb. 13, 2012
Fantastic cupcakes - I was very skeptical after I had the batter mixed up, as it was very thick as mentioned. I made them as directed, adding about 1/4 tsp. of lemon extract for extra "oomph". They baked up wondefully moist with great texture. I filled them with a bit of lemon curd (homemade recipe) and then instead of the frosting recipe here, I used the "Sturdy Whipped Cream Frosting" recipe from this site, it has a bit of cream cheese in it, and I used a bit of lemon extract and lemon zest as well. These cupcakes were raved about at our party! So glad I tried this recipe, thanks!
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2 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Feb. 13, 2012
Excellent! I did use regular cream cheese, and I changed the almond extract to lemon because I was frosting lemon cupcakes. I used a stand mixer, and this came together VERY well - I was afraid using regular sugar would make it gritty and it wouldn't have a good texture, but it was wonderful. I will definitely use this recipe over and over, changing the flavorings to suit my needs. We did have ONE leftover cupcake that sat out all night, and the texture and taste was just as good the next day - no weeping or melt-down at all... not that I would recommend leaving it out overnight!
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Nov. 25, 2011
Most important note: use a jelly roll CAKE pan, not a jelly roll cookie sheet. It needs to be deep enough to hold all of the yummy, chewy goodness of these bars. Made as directed, cooked 25 min. And couldn't wait for them to cool completely. Yum! Better than my usual pecan pie, because I can cut them into bars and arrange on a platter, no one will know that I snatched quite a few before I served them! Wasn't sure about using all white sugar in the filling, I think you could go with all white or half white, half brown. Back to devouring these....
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2 users found this review helpful

Dark Chocolate Bacon Cupcakes

Reviewed: Nov. 22, 2011
The chocolate cake itself was good, I may try it without the bacon. None of us cared for the texture or flavor of the bacon with the chocolate - it just didn't work to run across the pieces of bacon in with the cupcakes - I chopped it quite fine and cooked it well, but it was just an odd texture in a cupcake. No thanks! Coming back to say I tried the recipe again without bacon and the cupcakes were fantastic - the coffee really gives the chocolate flavor some "oomph" and the cupcakes were so moist. I frosted them with "Rick's Special Butercream Frosting" from this site, adding 3 Tbsp. cocoa powder and using 1/2 butter and 1/2 shortning instead of all shortening like it called for. Guests at my party loved them.
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2 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jan. 11, 2011
Not real sure why I added a can of root beer to this? Also not sure why this recipe gets such rave reviews? The texture was mushy, flavor was non-existant until I added my barbecue sauce, upon which it just tasted like my barbecue sauce. I could just salt & pepper my pork, add a tad bit of water, and slow cook it, add my barbecue sauce & get the same results, without having mushy pork. We topped it with pickles & onions to give it some "ooomph".
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1 user found this review helpful

Swanson® Roasted Chicken with Caramelized Onions Soup

Reviewed: Jan. 10, 2011
As others stated, this is just another chicken soup recipe. I was hoping for something that tasted more like a cross between chicken soup & French onion soup, but - no such luck. We couldn't really even tell that it had the carmelized onions in it! Not worth the extra step, IMHO.
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4 users found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Jan. 6, 2011
Good, but not fantastic - definitely not something I would "wow" over like the other reviewers. If you want the red peppers well-cooked, cook as is. If you want them a little firmer, cut the simmering time down - but don't add as much chicken broth. I added the sour cream at the end, with the Parmesan. And - make sure you use fresh-grated Parmesan, it will make a big difference. And seasoning with salt & fresh-ground pepper at the end is crucial as well. I did add some grilled, sliced chicken breast to this, to make it a main-dish meal for us (tossed it in at the end) and I also doubled the sauce so I could use the whole 1 lb. package of pasta and would have enough to coat pasta & chicken. The flavor is good, but just not something outstanding enough that I would "wow" over it. I'll add it to my recipe book and I'm sure I'll make it again, though.
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1 user found this review helpful

Strawberry Basil Margarita

Reviewed: Jul. 18, 2010
My husband and I really like basil - but the basil flavor in this is overpowering. I used fresh basil picked directly from our garden - and wasn't real sure how big "large" leaves are. Some of our basil gets pretty big! I used what I would consider to be medium sized leaves, and it was still overpowering. I also used strawberries from our garden that had been frozen first. The flavor of the strawberries with the basil is good, but I don't want to taste the basil that much. I'm going to try this again next weekend, but only add a couple of small basil leaves (to "complement" the strawberry flavor), and I'll add more ice so I can enjoy this drink longer and the alcohol won't be so strong.
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5 users found this review helpful

Sweet Onion BBQ Burgers

Reviewed: Jul. 12, 2010
For the most part I made this recipe as written - I changed the smoked cheddar to provolone (what I had on hand). Here are the issues I had when making these burgers: it says to mix the crumbs, onion salt & brown sugar, then add the egg, crumble in the beef & mix. This method made it very hard to get the bread crumbs mixed in evenly, I had to really work it into the beef and the burgers ended up quite "compact" - my method would be to crumble the beef into a shallow dish, sprinkle the crumbs, onion salt & brown sugar over it, then pour the beaten egg over it and mix as little as possible, and form into burgers. I liked the marinating in BBQ sauce, but the minute I put them on the grill over meadium heat the sauce started to burn, so I turned the heat off on that side and turned the other side up to high (indirect heat method). That worked well. We didn't even use half of the sauce mixture, so I would recommend cutting that down. Now the onion topping: What a mess. I usually carmelize onions with a little bit of sugar, and I was wishing I had just gone about it my usual way. These turned out way too sweet, with too much "sauce" in with the onions. Very sloppy. I threw them away, and we waited to eat until I had done my usual carmelized onions: 2 large onions, 3 Tbsp. butter, and 2 Tbsp. sugar. Other than these changes, hubby and I both loved these, and I'll make them again! Good flavor!
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4 users found this review helpful

Hot 'n' Spicy Buffalo Chicken Salad

Reviewed: Jul. 9, 2010
I absolutely LOVE anything buffalo chicken flavor (Frank's RedHot), and at first I thought I was going to have to create my own Buffalo Chicken Salad recipe, then I saw this one. In the interest of making this a healthier alternative (it's a salad, after all!), I seasoned three chicken breasts with salt & pepper, then grilled them (I would broil or bake in the winter). I didn't use any oil or butter. Then I sliced/shredded it into bite sized pieces. I wasn't sure if 1/4 c. of Frank's RedHot would be enough to cover the three chicken breasts, but it was the perfect amount - I mixed the Frank's RedHotand the McCormick's seasoning in a large bowl, then added the cut-up cooked chicken and tossed it around. I had two large salad bowls (2 servings) layered with romaine, chopped tomatoes, celery, and shredded parmesan. I divided the chicken mixture between the two bowls, then my husband topped his with lite blue cheese dressing, and I used lite ranch. We both really loved this, and I'll be making it again, and again, and again, and again......
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27 users found this review helpful

Buffalo Chicken Burgers with Blue Cheese Dressing

Reviewed: Jul. 2, 2010
I used ground turkey instead of chicken - I don't know about your grocery store, but ground chicken is twice as expensive here ($6 a lb!) We used plain mayo instead of the blue cheese mixture for topping, high-fiber wheat buns instead of kaiser rolls, I used Frank's Original RedHot sauce, and I left out the cayenne pepper in the meat mixture (thought it might be too spicy for the 8yo). Those are the only changes I made. I did freeze the patties for about 20 minutes after I formed them, as they seemed soft. I'm used to cooking hamburger patties on the grill, so I use a very low heat to avoid flare-ups. I've never done turkey patties before - they won't flare-up, and they need to be cooked more quickly and at a higher heat or they'll dry out - A LEARNING EXPERIENCE FOR ME! So, they were a little dry but the flavor was very good. I'll give them one more try for sure, using the higher heat and maybe adding an egg like others here mentioned. I'm a HUGE fan on Frank's RedHot sauce! Love it!
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Balsamic Chicken and Pasta

Reviewed: Jun. 30, 2010
This is an excellent recipe. I had no idea how much two ounces of basil is (used fresh from our garden), so I used a good-sized handful. I cut this recipe in half for three people. Using my Vitamix blender, the marinade part of this didn't chop up fine until I got all of the ingredients in the blender, including the balsamic. I only had an hour to marinade, so I cut my chicken breasts in half. I removed them from the marinade and grilled them quickly over very low heat. I used another "handful" of basil with the pasta and tomatoes (the fresh, uncooked tomato/basil combination here is excellent). We topped it with a little fresh parmesan. Keep in mind that when you're serving uncooked ingredients like olive oil, balsamic, etc. - you want to use top-shelf quality. My 8yo son gave this two thumbs-up! We will definitely keep it in our summer rotation, when basil and tomatoes are at their peak.
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2 users found this review helpful

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