claudygirl Recipe Reviews (Pg. 1) - (1141886)

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Beef Bourguignon I

Reviewed: Nov. 13, 2001
An outstanding meal. I followed the recipe exactly, and scaled it to 12 because I caught a great sale on top grade meat, which I recommend you use. I also used a Pinot Noir (don't use supermarket wines. They're not glass worthy for a reason!). I froze all this food in meal-sized portions. When it was thawed and reheated, it was even more delicious! I'm ready for any holiday company that might call for an elegant meal. Served with creamy mashed potatoes, asparagus tips and french bread. Wow! Worth the effort. Thanks Judy. -- Update 11/2004 -- this is still the best recipe I've ever found here at Follow the tips - no shortcuts, and make a lot at once to freeze. Company coming? Thaw, reheat, make sides, and take the bows.
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170 users found this review helpful

Double Crust Bean Pie

Reviewed: Dec. 25, 2001
I would have to chime in with the rest of the reviewers. This pie is a hit with non-beef AND beef eaters. I asked my veg guests to rate it. They gave it a high 4 forks. It would have received the 5, but I had to keep it on "warm" while I prepared the rest of the Christmas dinner. (I also made beef bourguignon). No one is more critical than I. Their reaction was a very, very YES.
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0 users found this review helpful

Chicken Parmigiana

Reviewed: Jan. 21, 2002
I'm revising my review of this recipe. It still gets my five stars, but I agree that the breaded coating gets soggy in all that sauce. The only thing I do differently now is, following Dyann's (10/03)suggestions, I season the bread crumbs more and bake the chicken on a cookie-cooling rack rather than in the sauce. Also, I add the cheese in the last few minutes. I like the crispy-coated chicken topped with a great sauce t serving time. This is everyone's favorite. Thanks!
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4 users found this review helpful

Cabbage Roll Casserole

Reviewed: Feb. 1, 2002
Tasted good, but bland. I still like the stuffed cabbage rolls better. Too gloppy for me.
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0 users found this review helpful

Tuna Noodle Casserole I

Reviewed: Feb. 13, 2002
I made this dish today. It was good, but needs adjustment. I used two cans of tuna, and with 8 oz of noodles, it requires more cheesesauce or at least a thinner one. My casserole was dry. Thin the cheese sauce with milk to make it creamier or use less noodles. I will make it again.
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289 users found this review helpful

Scallop Scampi

Reviewed: Mar. 8, 2002
Since I first made this in 2002, I've made it many times since. I now add twice as much garlic, use half chicken both, half white wine, a half teaspoon each of oregano and basil, and a good sprinkling of red pepper flakes to this recipe. It was good back then, but it kicks butt now. Thicken with cornstarch just enough for the sauce to stick to the noodle. This is one of my favorite recipes. Serve with salad and garlic bread. What a feast!
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51 users found this review helpful

Salmon Pie I

Reviewed: Mar. 13, 2002
This recipe turned out great! I love the sauteed onions on top. I'm surprised that the recipe didn't specify this, but I definitely recommend using RED salmon - it's more costly for a reason! For those who prefer, 3-4 cups of mashed potatoes (not instant) can be substituted for the rice, and adding parsley, pepper, and a teaspoon of thyme or your favorite seasonings (Italian) add nicely. A great, tweakable recipe.
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15 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

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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28 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

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

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

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

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

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: May 30, 2002
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0 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

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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13 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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159 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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266 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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1904 users found this review helpful

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