indigoblu Recipe Reviews (Pg. 1) - Allrecipes.com (1144702)

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E's Macaroni and Cheese

Reviewed: Oct. 7, 2012
It was delicious, however I changed up the recipe. I had canned diced tomatoes with garlic, use 1/2 box of medium shells (cooking for 2), used one 2 cup bag of sharp cheddar and 3/4 of a 2 c bag of Monterey Jack cheeses, and whisked one egg with about 1/4 to 1/3 cup of milk with pepper, garlic powder, poured this over everything, added butter pats over the top. After 30 minutes I mixed it up (it was moist) then put it on broil for five minutes. Will definitely make this again!
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Lentil and Sausage Soup

Reviewed: Oct. 27, 2008
A quicker recipe I used(I'll admit that I did not use this particular recipe) took only about 30 minutes to cook. It tastes wonderful! use two 14oz cans reduced Na chicken broth, 1.5cup water (add more as needed), 1cup brown lentils rinsed and drained, 1cup sliced carrots, 1/2cup chopped onions, 1tsp snipped fresh thyme or 1/2tsp if dried, 1/8tsp grd red pepper (or red pepper sauce), 2 cloves minced garlic and 6ozs cooked smoked sausage, sliced. combine everything except thyme and sausage and bring to a boil, then simmer covered for 20-25 mins until lentils/veggies are tender. stir in fresh thyme and sausage and heat through. My son LOVED this and it will definitely be in my repertoire! Serves 5.
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Chicken Tortilla Soup V

Reviewed: Oct. 28, 2008
Delicious! I did alter a few things per suggestions. I used less salsa, added rinsed black beans, substituted lime juice instead of lemon and have baked and boiled chicken (I've made this twice!). I prefered using the baked because it wasn't as chewy. I also hand-shredded the chicken. I omitted the tortilla chips but added montery cheese on top!
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1 user found this review helpful

Danny's Macaroni and Cheese

Reviewed: Oct. 7, 2012
It was delicious, however I changed up the recipe. I had canned diced tomatoes with garlic, use 1/2 box of medium shells (cooking for 2), used one 2 cup bag of sharp cheddar and 3/4 of a 2 c bag of Monterey Jack cheeses, and whisked one egg with about 1/4 to 1/3 cup of milk with pepper, garlic powder, poured this over everything, added butter pats over the top. After 30 minutes I mixed it up (it was moist) then put it on broil for five minutes. Will definitely make this again!
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1 user found this review helpful

Best Lemonade Ever

Reviewed: Jul. 4, 2012
Very good and refreshing. I only had 6 large lemons that made 1 cup of juice so I used all but about a quarter of the simple syrup. It's more sweet than tart but was just the right balance for us.
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3 users found this review helpful

Chocolate Mint Dessert Brownies

Reviewed: Dec. 28, 2009
this rating is basically for the mint/chocolate topping as well. I basically used Betty Crocker's Hershey fudge brownie mix. however, for the mint cream I used what I had on hand and added about 2-2.5 tsp of peppermint extract (make sure to get peppermint and not spearmint) to it, along with a couple of drops of green food coloring. the other change I made was with the chocolate sauce. i only had milk chocolate chips on hand, so I used a cup of those, but instead of 6 tbsp of butter, I used about 4 tbsp. these came out very delicious, and I felt they were just fine with the brownie mix I made them with.
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Chicken Marsala

Reviewed: Mar. 13, 2012
Pounded chicken in a large gallon sized ziplock bag, placed the flour, spices and mixed those together in a small sandwich bag. Dipped the chicken in milk and placed back into gallon sized bag then poured the flour and seasoning mixture. After coating all the piece I then added them to he olive oil and butter in th pan. In addition to the sherry and sweet Marsala (I find the dry makes it too bitter), I also added 1/2 can chicken stock. This was soupy but delicious over noodles. Next time I may try cornstarch to thicken it.
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Juicy Roasted Chicken

Reviewed: Mar. 13, 2012
LOVE LOVE LOVE THIS!!! I was skeptical...I added garlic powder to the onion powder, salt and pepper. I also sliced up some left over garlic that I had and slipped it underneath the skin. I also used butter instead of margarine, placed some in he cavit and nderneth the skin. I tried to get seasoning underneath the skin. I didnt have celery but i had lemons and limes so i cut a 1 small lime in half anf cut a half of a lemon into two wedges and stuffed those into the cavity along with seasonings, butter and leftover garlic cloves. I basted it only about three times. This was very delicious, roasted in my convection oven. Will definitely make again and will consider roasting two chickens next time...
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2 users found this review helpful

Slow Cooked Pork Barbeque

Reviewed: Oct. 27, 2008
Delicious! I did a few changes, however! I had pork spare ribs and I seasoned them with lots of minced garlic and pepper. I also added one-half cup of beef broth and splashed white vinegar over the ribs (probably about another half cup). I cooked mine on high for about 5-6 hours. After about 3 hours I poured a savory bbq sauce over them (Bulls Eye Guiness). The meat just fell right off the bone!
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5 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Oct. 9, 2012
Had to change the recipe based on what I had. Used a premixed bag of fresh baby spinach and arugal, and I had baby portobello mushrooms. Prepared as directed but I used a dry white wine instead and I had a container of shredded Parmesan and Romano so I used that. It was good. Was paired with a steak and roasted potatoes.
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Slow Cooker Pot Roast

Reviewed: Apr. 10, 2012
DELICIOUS!! Wanted a slow cooker roast recipe for Easter his year and found this. Added red potatoes and celery to the mix. Unlike some other posters, I did not find the taste too salty, but it's likely ok to omit salting the meat, though I'd still recommend pepper. Cooked it overnight on low for 8.5 hours. Added about 1 full cup of water. The meat was so tender. The next day I shredded the leftover meat took out the potatoes for another meal and heated up the remaining gravy with the shredded meat on the stove, I added 1/2 cup Cabernet which added more depth and then poured this over egg noodles. Ben better the 2nd day! I would've added the sliced baby Bella mushrooms if my child didn't dislike mushrooms so much. Solid dish!
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3 users found this review helpful

Piscesblu Deviled Eggs

Reviewed: Apr. 9, 2012
Very delicious but I made the following adjustments: used red onion, added a splash of white wine vinegar and a dollop of Dijon mustard. My other suggestion would be to do a full dozen eggs because no. One can eat jut one!
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1 user found this review helpful

Di's Delicious Deluxe Deviled Eggs

Reviewed: Apr. 9, 2012
Very delicious but I made the following adjustments: used red onion, added a splash of white wine vinegar and a dollop of Dijon mustard. My other suggestion would be to do a full dozen eggs because no. One can eat jut one!
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2 users found this review helpful

Tender Pan-Fried Chicken Breasts

Reviewed: Feb. 1, 2012
very moist! liked the texture of the crust, but it was bland. i also used butter in the oil to brown the chicken. will try it again but will be heavier on the spices in the flour
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13 users found this review helpful

Easy Butter Chicken

Reviewed: Sep. 14, 2010
very good basic guideline recipe. I did not have dried tarragon, but basically took the chicken breasts, placed in a glass dish, sprinkled with kosher salt, dash of garlic salt, dashes of onion powder, dash of Mrs Dash, splashed some lemon juice over them and smeared with softened butter. I didn't have parchment paper, so I covered with aluminum foil and cooked for 30 minutes. removed aluminum foil and baked for about another 5 minutes while I steamed broccoli in the bag. very flavorful and moist! usually my chicken is pretty dry...
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Beer Brats

Reviewed: May 30, 2010
very good/flavorful. i use this recipe several times a year!
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Beth's Portobello Mushroom Burgers

Reviewed: Jan. 6, 2010
I made this but had to substitute for a few ingredients I didn't have. I used regular thick sliced bacon on the mushrooms. I toasted the buns in my toaster, then used mayonaise on each side, along with romaine lettuce. what I didn't do (but should have) was to let them drain, as these were somewhat too juicy and nearly fell a part. also, I used baby swiss on them, but it just didn't have the punch of flavor that I was expecting. my son didn't like them (10 yr old palette) but I did and will make them again. next time letting them drain, and using a stronger-flavored swiss or gouda cheese.
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3 users found this review helpful

Crispy Rosemary Chicken and Fries

Reviewed: Jan. 4, 2010
very tasty! I only had boneless chicken thighs, so I cut the baking time to about 30 minutes. I mixed the potatoes and ingredients in a separate bowl and placed them to bake for the first 30 min. while they were baking I trimmed the excess fat from the chicken thighs, added all the ingredients together but aslo added a few splashes of lemon juice and poured some white wine over the mixture/chicken. mixed it all together and let it marinate for the 30 min. then I placed the chicken in the oven with the potatoes and cooked them for 30 minutes. the lemon juice and wine really seemed to bring out the flavors of the rosemary. I will make this again.
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Pumpkin Bars I

Reviewed: Oct. 25, 2009
very tasty, although I did not follow this exact recipe. like some people, I had been craving more of a bar, rather than a cake-like recipe. I only did half a recipe, but I also halved the baking soda and baking powder, added a splash of vanilla extract and added 1 tsp pumpkin spice, plus extra cinnamon. came out dense and moist! added pumpkin bar frosting from this site.
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8 users found this review helpful

Pumpkin Bar Icing

Reviewed: Oct. 25, 2009
very good - I think next time I will use a little bit more cream cheese. I only did half recipe.
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10 users found this review helpful

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