claudygirl Recipe Reviews (Pg. 3) - Allrecipes.com (1141886)

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Easy Tuna Casserole

Reviewed: Feb. 12, 2005
What a great quick comfort meal. I used rotini pasta and after boiling it, I only had two cups cooked - perfect. I used 2 cans of solid white tuna, 1 can of cream of mushroom soup, about 1/2 cup of milk to make it a little creamier, topped with sliced American cheese (ran out of cheddar). These changes were made to use what I had on hand but is pretty much this recipe, and it is great. However, the dried onions on the top MAKE this dish so spread them thick!!!!!
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Baked Spaghetti Squash Lasagna Style

Reviewed: Feb. 5, 2005
I had a generous portion of chicken cacciatore in my fridge made with boneless chicken. It had onions, peppers and olives in it. I found this recipe and used it, adding only the mozzarella and (a sprinkling) of parmesan. Wow, what a wonderful combination and a nice alternative to pasta. Did I say wonderful?!?
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Lemon Sauce for Salmon Patties

Reviewed: Jan. 28, 2005
This was good, but I found 2 T of lemon juice to make it just too tart. I would use one T then do a taste test.
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1 user found this review helpful

Taste of Home's Creamy Coleslaw

Reviewed: Jan. 11, 2005
This is my favorite. Quick and easy and tastes just right.
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Stuffed Green Peppers I

Reviewed: Nov. 30, 2004
This is my regular recipe for stuffed peppers. I use italian-style diced or stewed tomatoes, add garlic, and I always cook the rice seperately while the meat is browning. They're both ready at about the same time and I just mix it all together in the end. I top each filled pepper with tomato or pasta sauce, not soup. This is a great recipe that's very tweakable and always works. Thanks!
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4 users found this review helpful

Almond-Crusted Halibut Crystal Symphony

Reviewed: Nov. 29, 2004
I prepared this today for 7 (5 adults, 2 teenagers.) I served this with rice pilaf, steamed broccoli (and dinner rolls). The buerre blanc is easily prepared the day before. I reheated it in a double boiler on low until serving time. I fried the fish hours before my guests were to arrive, let cool, topped it, and refrigerated covered until I was ready. I doubled the sauce, used 16 pats of butter (only this once), and used the whole 8-oz container of heavy cream (instead of 2/3 cup). For seven servings, this was perfect. I used tilapia which is thinner than one inch so I fried them for a shorter amount of time. The results, the same as (most) all the other reviewers. They raved. Fresh chives and thyme are a must. The green vegetable balances the plate with color. Spoon the sauce around the fish as the recipe states because the topping looks wonderful. This is a fine, restaurant-quality meal that any host(ess) will be proud to serve, as I was. Thank you for this keeper.
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7 users found this review helpful

Ibby's Pumpkin Mushroom Stuffing

Reviewed: Nov. 29, 2004
I made this as a side for Thanksgiving. I loved it, and so did the family. I used Libby's Pumpkin Cranberry Bread bread recipe from this site (bread is excellent) and the cranberries in the stuffing were tasty, pretty and festive. Wonderful blend of seasonings. I took the suggestion to double the vegetables(not the butter), used regular sliced mushrooms and it was perfect. Thanks!
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19 users found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Nov. 28, 2004
I was looking for a pumpkin bread with cranberries to use with Ibby's Pumpkin Bread Suffing for Thanksgiving - (fantastic). I doubled the recipe and made four loaves. Baked two in glass, two in foil. Those in glass came out with sides burnt. The two in tin came out perfect inside and out. Here's a great tip I hope you find useful: Pumpkin Pie Spice can be pricey and this recipe uses quite a bit of it. A recipe is posted by Jacquie: Pumpkin Pie Spice II - 1 teas cinnamon, 1/4 teas nutmeg, 1/4 teas ginger and 1/8 teas cloves - all ground, combined. I use it all the time now with great success. Thanks Jacquie. Also, I double the cranberries and use 3/4 oil, and 3/4 orange juice. Of ALL the sweetbreads I have ever baked, this one gets the most raves. In the end, this is the one that people want during cranberry season. This is your gift bread!
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207 users found this review helpful

Salmon and Potato Pie

Reviewed: Nov. 28, 2004
I've made other recipes for salmon pie and liked them but this is the way my french mom and her mom always made them. My potatoes were large so I used three and completely omitted the milk. I used the juice from the 14.5 oz. can of RED, (please use red!)salmon to mash the potatoes then mixed in the rest of the ingredients. Excellent flavor. Thanks Louise!
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50 users found this review helpful

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Reviewed: Nov. 16, 2004
Do you know that thing that happens when you have something you really, really like? You want more. This is the case here. So now, I've waited a respectable 4 days and I'm making it again tonight. I just loved it! Adding other veggies will do, but onions and peppers are a must! Thanks!
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1 user found this review helpful

French Tourtiere

Reviewed: Nov. 16, 2004
I really liked the spice blend in this pie and recommend it. It's a great do ahead meal, and this pie freezes well. Thanks, C
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1 user found this review helpful

French Tourtiere

Reviewed: Nov. 16, 2004
I liked this recipe and the spice blend. I use a variety of meat pie(Tourtiere) recipes and have been making them for a long time. Sorry Tyggrette, there are as many "traditional" recipes for tourtiere as there are ways to prepare meatloaf! Each Region of Canada prepares it differently. Besides, spices don't make a tradition, people do. This is a nice recipe and a recommended try. Thanks, Claudette
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9 users found this review helpful

Cheeseburger Noodle Casserole

Reviewed: Oct. 21, 2004
I halved it for two servings and followed the recipe but used a whole can of Italian-style stewed tomatoes. I like the onion soup flavor so I thought it was great, but I definitely prefer this type of casserole with wide egg noodles as opposed to spaghetti. Thanks.
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1 user found this review helpful

Baked Pork Chops I

Reviewed: Oct. 20, 2004
I used 2 large centercut boneless chops, about 1 inch thick and left the sauce ingredients the same. They turned out tasty and very tender, however, after baking for an hour covered, the juices (steam) from the meat made the coating completely soggy, which later separated from the meat into the gravy. Update 11/04: I prepared this again last night using the same cut of chops. I baked them for 45 minutes on a rack, unconvered to get the coating to crust. Then, I added the gravy mixture over the top but in a large enough pan so that they wouldn't be "swimming" in it. Covered it with foil, and baked for another 30 minutes. This works for me. Excellent. Oven time should be adjusted to the thickness of your chops. P.S. Loved the wine in the soup and added a little minced garlic. The gravy was excellent over extra-wide noodles, and a green vegetable completes this great meal. Thanks!
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9 users found this review helpful

French Toast I

Reviewed: Oct. 14, 2004
If you have a bread machine, and like french toast, this recipe is a must. It's quick, uncomplicated, and it tastes like french toast should! The nutmeg is perfect in this. I do not use very thick slices, and only dip the bread on both sides before adding to the pan. Thanks!
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Displaying results 41-60 (of 167) reviews
 
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