claudygirl Recipe Reviews (Pg. 8) - (1141886)

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Lana's Sweet and Sour Meatballs

Reviewed: Jul. 10, 2003
Lana, great recipe! The meatballs were a great texture - perfect. I doubled the sauce to use over rice and used two peppers: green & red for color. I also mixed the corn starch with water before adding. This was easy and yes, quite sweet, but that's nice once in a while. It's a definite crowd pleaser!
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1 user found this review helpful

Sweet and Sour Meatloaf

Reviewed: Jun. 22, 2003
Yup ... five stars. Everyone LOVES this comfort meal. Just a couple of tips: after cooking for 40 minutes, drain the fat before adding the glaze, and secondly, cut back a little on the breadcrumbs if you like it a little firmer. The next time, I will try substituting the sugar for Splenda. All in all, this is a def keeper. Thanks.
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78 users found this review helpful

Vegetable Chowder

Reviewed: Mar. 29, 2003
This chowder is great! I used all the recommended vegetables and added peas corn and green beans proportionately because I wanted to use them up while they were fresh. I cut the cheese in half because of the calories, but it still turned out *****. Thanks.
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5 users found this review helpful

Spaghetti with White Clam Sauce

Reviewed: Mar. 18, 2003
Plain and simply put, this is great. A delicious dinner in 15 minutes!
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0 users found this review helpful

French Tomato Soup

Reviewed: Feb. 27, 2003
Sorry Miss Elly, this soup turned out far too watery and bland for my tastes. I followed your recipe to the letter, took some to work, and realized how much it was missing. I scaled this to 12 servings. When I got home, I added one can of diced tomatoes, one large can of tomato sauce, 1 small can of tomato paste, 3/4 cup of light sour cream (remember, 12 servings), a half cup of red wine, one teaspoon of chicken broth granules for every two cups of water, basil, salt and pepper. Now it's got body, taste, and still not a lot of fat. If this sounds too much like work, read the other recipes that use heavy cream, cheddar, and a lot of butter. After my additions, it wins the 5 stars. Thanks for the good working base recipe.
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22 users found this review helpful

Baked Mashed Potatoes

Reviewed: Feb. 16, 2003
These were wonderful ... much too quick and easy for the great results. I made these Thursday eve for the next day. When I put them in the baking dish, I was doubtful. The next day, I stirred them up and made peaks with a fork. An hour later, they were fluffy, and the tips were golden. Rave reviews. A definite keeper for any season or occasion. Update: 11/04, I continue to use this recipe as the best I've ever found in do-ahead mashed potatoes, and the concensus is they're even better. The recipe as written, including using Yukon Gold (as opposed to other varieties) is what makes it wonderful. It's a no-fail for me. Thanks again!
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158 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 22, 2003
This was excellent! I took reviewers' suggestions and used only 1/2 cup of milk, and added garlic and 1 tblsp worcestershire to the beef. I used about 1/4+ cup of brown sugar, the catsup, and yes, a tbls of worcestershire to the glaze. Outstanding, and rave reviews.
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597 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Dec. 30, 2002
I have to add my 5 stars to this one. I scaled this recipe to 24 for a holiday dinner. All ages LOVED this meal served with rice pilaf and roasted asparagus and quartered bella mushroomsi. I recommend an oven roasted, no water added ham, and a good quality wine. After making this again recently, I learned that even a small chicken breast, after pounded and filled, is too large a portion. My 6 adult guests could only eat half of theirs. Going forward, I will slice this into 1 inch rounds (much prettier, too) as pictured in photo number 26. Thanks, Behr.
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1932 users found this review helpful

Garlic Butter

Reviewed: Nov. 11, 2002
I made 6 pounds of this for a buffet. This garlic butter is perfect, but not for a buffet. The butter tastes too salty to be used as a "spread". It is a recipe for topping french bread for toasting, adding to mashed potatoes, baked potatoes, etc. Many uses, and has a long shelf life. Make some to have on hand. A boost to the ordinary for sure.
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273 users found this review helpful

Stephanie's Freezer Spaghetti Sauce

Reviewed: Sep. 22, 2002
I did this in a lobster pot on the stove because there isn't a crock pot big enough for the bounty of tomatoes I had from the garden this year. The seasonings for this recipe are good and proportionate, and for a meatless sauce, it is outstanding. I did not use any oil. I chop and add veggies to the pot as is. I blanched and peeled the tomatoes, though, and left them chunky. Also, I added a lot of green peppers, onions, and fresh mushrooms to make it stocky, and I added more tomato paste because I like the sauce thick. This is as good a basic recipe as I've tried. Thanks.
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164 users found this review helpful

Jim's Macaroni Salad

Reviewed: Sep. 4, 2002
Jim, this is a great recipe. Thanks. I made it for a dinner party (picnic) and everyone loved it. I did take the suggestions to add more wetness as 1 cup of mayo is not enough for the volume. I added 1 cup of lite sour cream (instead of mayo). The only other variation would be to use the small can of sliced olives as opposed to whole. This recipe is a keeper. I'm passing it around!
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14 users found this review helpful

Baked Dijon Salmon

Reviewed: May 30, 2002
Easy and delicious. Served with rice pilaf and steamed asparagus. I don't work with fish often (enough) and I was delighted when the skin stayed in the pan when I removed them to the plates! Definitely can cut the butter/honey/mustard recipe in half for a pound of filets. Excellent!
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0 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: May 30, 2002
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0 users found this review helpful

Baked Spaghetti I

Reviewed: May 15, 2002
I made this as written, but added garlic and used only 8 oz of spaghetti. I thought it was great. Love the cheesy flavor and mushroom soup.
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1 user found this review helpful

Beef Pot Pie III

Reviewed: Apr. 16, 2002
Everyone LOVED this pie. Adjustments: I left out the peas and added a can of sliced mushrooms. I used the broth from the simmered meat (yielded one cup)in addition to the can of beef broth. After the potatoes and carrots (and I added a large, diced onion) were cooked, there wasn't much broth left. I also added 1/3 cup of red wine to the gravy. The flavor of this pie was outstanding. My crusts cooked for one hour at 375 degrees so plan according to the directions on the box! I'm going to try this pie filling in a crock pot the next time.
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36 users found this review helpful

Potato Salmon Patties

Reviewed: Apr. 15, 2002
As salmon patties go, this is the best recipe I've found. I, too, substituted the bread crumbs for seasoned stuffing mix. These NEED either a dipping sauce or I like the lemon flavored white sauce idea. Use Red salmon for more salmon flavor. I will make again.
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4 users found this review helpful

Elegant Chicken Lasagna With White Sauce

Reviewed: Apr. 14, 2002
Tasted okay, my parents loved it. If I make this again, I will add a 3rd layer of noodles as used in Italian-style lasagna (and this recipe is just as much work!). I would also add sliced mushrooms or more olives and cut back on half the breadcrumbs.
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14 users found this review helpful

Spaghetti With Red Clam Sauce

Reviewed: Apr. 10, 2002
Excellent recipe. I followed it exactly except that I put all the ingredients into my crock pot and let it sit on low all day. They aroma was great, the flavor, outstanding. I used the two small cans of minced clams and added a tall can of whole clams. I also added about 1/2 of port wine... served over linguini. I've made this many, many times since, on the stove and enjoyed it every time. Thanks Angela. To Laura B., a recipe is a guide, not a scientific formula. Tweak away and have fun.
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39 users found this review helpful

April's Deviled Eggs

Reviewed: Apr. 10, 2002
I have to agree with Molson7. Sorry, way too salty and the mustard was overpowering. Might be good with just a sprinkle of salt and 1.5 teas of mustard but as is, thumbs down.
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29 users found this review helpful

Swedish Meatballs I

Reviewed: Mar. 20, 2002
Great recipe. I took reviewer's suggestion and added ground pepper and allspice. I also substituted the cream of wheat for 1/2 C of breadcrumbs, and the evaporated milk for 8 oz of Fitmilk. I usually don't make substitutions, but had to improvise. Again, it was a great meal on this snowy night on the first day of spring ... yes, New England!
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0 users found this review helpful

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