LoneStarLady Recipe Reviews (Pg. 1) - Allrecipes.com (11460864)

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Spence's Pesto Chicken Pasta

Reviewed: Jun. 20, 2011
I've been making something very similar to this for years - my recipe came from Food & Wine. To give it a little kick I add chopped sun-dried tomatoes and sun-dried tomato pesto instead of the basil pesto, but both are good. This is one yummy dish!
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12 users found this review helpful

Beaker's Vegetable Barley Soup

Reviewed: Jan. 7, 2012
I was thinking of looking for a good barley soup recipe when this one popped up in my email. I just finished making it and it is SO GOOD! The few things I did differently: 1/2 cup of barley - makes the soup a perfect consistency; I used a combo of vegetable, low-salt beef and low-salt chicken broths just 'cause I like all three. I hate that it cooked down as much as it did, but that's ok... I'll just have to make it again. It's one of the best soups I've ever made - BRAVO, Beaker!
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1 user found this review helpful

Lasagna Toss

Reviewed: Oct. 23, 2011
I started making this recipe a while back 'cause it's so much easier than "real" lasagna. One point: It's not necessary to boil the sauce, meat and pasta first.. that just overcooks the pasta. Just mix it up and assemble for the oven. Even quicker! Thanks!
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2 users found this review helpful

Baked Spaghetti I

Reviewed: Oct. 14, 2011
I made with wheat pasta and turkey sausage and ground turkey and it added more flavor than regular ground beef I think. Also used fresh mushrooms and only half a can of crm of mushrm soup with half a jar of mushrm Alfredo sauce. Also added some Italian blend cheese as I didn't have a lot of cheddar. It came out really delish with these slight changes.
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2 users found this review helpful

Baked Ziti III

Reviewed: May 2, 2011
This is so good. I've been making one similar to this for years. I've never added sour cream. Instead I add some Classico Alfredo sauce, but not a whole lot - maybe half a cup as I want to taste the pasta sauce. I add Fontina cheese too as it's creamy and melts beautifully. I also use Italian low-fat sausage. In the summer I have fresh basil and it really takes this to another level. Also add a combo of Italian spices. It freezes well for leftovers. Always a hit!
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9 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Jan. 31, 2011
I've also been making this for years, and also use turkey sausage and half & half to cut down the fat. And you MUST drain the fat before addin the other stuff. Another ingredient I use to "up" the tomato taste is a couple tablespoons of Sun-dried Tomato Pesto (Classico). Mix the pasta into the sauce and heat it all together to the pasta soaks up the flavors before serving. This dish ROCKS!
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5 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Oct. 6, 2010
To cut down a bit on the calories, you can use Half & Half instead of cream; maybe less of it so the sauce isn't too runny. Cut back on the cheese and it won't be so salty-tasting. I also have used jarred roasted red peppers PLUS jarred artichoke hearts and diced tomatoes. Whole wheat pasta makes it healthier too. We love this dish!
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9 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 29, 2013
I made this on the stovetop (I cooked the chicken first and cut up into small bite-size pieces) and it came out great! Watch the cumin and chili powder and green chili peppers, as it gets very spicy very fast. I thought it might so only put a couple of dashes of cumin and chili powder in. I used all chicken broth and hardly any water. Definitely add lime juice. We had leftovers for lunch today and it tasted even better. I'll make this soup all winter long. Thanks for great recipe that doesn't HAVE to go in the slow cooker.
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1 user found this review helpful

Pesto Chicken Florentine

Reviewed: Jun. 15, 2010
This is really good. I added a good teaspoon of lemon zest to umph the flavor and added some mushrooms. Used a blend of parmesan/romano/asiago cheeses. De-lish!!!
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2 users found this review helpful

Old Fashioned Stuffing

Reviewed: Nov. 17, 2012
I use whole wheat bread. This is just like the recipe my mom and aunt made but they just tore the toasted/hardened bread into bite-sized pieces. That's my only major change. De-lish!
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2 users found this review helpful

Easy French Onion Soup for Guests

Reviewed: Apr. 24, 2013
Just made this. I had sherry but no sherry vinegar so used white wine vinegar. No Gruyere but used a combo of sharp cheddar and Mexican cheese. Only had one large onion but it still came out great. I added about 1/4 cup more beef broth, just to my taste as I think it made it richer tasting. This is the best french onion soup I've ever made.. it's restaurant quality!
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0 users found this review helpful

Zippy Summer Shrimp

Reviewed: Jun. 20, 2010
I also use the frozen & cooked large shrimp. But to add it to pasta you really need some sauce or the pasta's kind of tasteless and dry. I add some jarred Alfredo sauce, diced tomatoes (and juices to lighten it up if desired). Also add some tomato or basil pesto to really up the flavor. Yum!
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1 user found this review helpful

Simple Garlic Shrimp

Reviewed: Jun. 5, 2013
I need a lot more sauce to serve this over whole wheat pasta. Serving it over toasted bread isn't enough for me and a hungry man. Thanks.
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1 user found this review helpful

Turkey Tetrazzini

Reviewed: Dec. 6, 2012
I also only used 8 oz of pasta; half & half instead of milk to make it thicken faster, 1/4 cup of sherry (most tetrazzini recipes call for it), frsh mushrooms, and parmesan and asiago cheeses instead of cheddar. With these changes it was awesome!
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3 users found this review helpful

Best Ever Slow Cooker Italian Beef Roast

Reviewed: Dec. 6, 2012
I omit extra salt, with all those packets of dry mix. I like to add no-salt added tomatoes of any sort too.
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14 users found this review helpful

Cheesy Sausage Pasta

Reviewed: Nov. 26, 2012
Like others, I used half and half instead of cream to cut fat and calories. Also added some red pepper flakes to really spice it up. Also, if you have it, a Tblspn of tomato pesto really bumps up the sauce.
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2 users found this review helpful

Pesto Pasta with Chicken

Reviewed: Jul. 16, 2012
I add sauteed asparugus tips and don't forget to top with some Parmesan. Also, keep the pasta water to thin the pesto a bit if you like. This is so good! The sun-dried tomatoes are a must!
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7 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Mar. 2, 2012
This is how I always make mine. If the chicken is done while in the skillet and I bake it for another 20 minutes, it's going to be dry and tough. It's much easier to simply top it with cheese while in the skillet and cover with a lid so it melts. Heated the pasta sauce (what I use) in a small pan and pour it over the chicken and pasta when hot.
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3 users found this review helpful

Easy French Dip Sandwiches

Reviewed: Jun. 23, 2011
Very good.
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1 user found this review helpful

Feta and Bacon Stuffed Chicken with Onion Mashed Potatoes

Reviewed: May 9, 2011
Instead of Feta you could use Fontina, Havarti, Monterey Jack, Muenster or Pepper Jack, but they won't have as much flavor as Feta. I also agree with the lower fat version, low-fat sour cream, don't use the bacon grease or so much bacon.
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5 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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