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Chicken Mango Salsa Salad with Chipotle Lime Vinaigrette

Reviewed: May 18, 2015
I made this with a few (minor) changes (feta instead of blue cheese, toasted the pecans, added romaine and left out the broccoli slaw and just used diced red pepper instead of the three-color dice). The flavors in this salad are fantastic. I grilled my chicken with a bit of chipotle seasoning (Mrs. Dash, maybe, or McCormick?). My mango wasn't really ripe enough, so I added just a sprinkle of sugar - and when I had the mango salsa all prepped it just didn't seem "mango-ish" enough, so I diced up some frozen mango and added that, as well - maybe about 3/4 c. My husband and 13yo son really enjoyed this, I'll be making it again. I served this in individual large pasta bowls - it made three large salads, with enough left over for a small salad for my lunch the next day (I kept the components separate until ready to eat). Served with crusty bread/butter. Delish, thanks for the recipe!
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Hot Tamale Pie

Reviewed: Feb. 18, 2015
We didn't care for this one. Tried the Cheesy Cornbread Casserole from this site, we give that one *****! Plus, it's much easier - a win/win!
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1 user found this review helpful

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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4 users found this review helpful

Pasta Primavera

Reviewed: Mar. 13, 2014
it just tasted like dry soup mix.
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1 user 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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3 users 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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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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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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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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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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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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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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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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