ESQUARED Recipe Reviews (Pg. 1) - Allrecipes.com (1152446)

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Creamy Chicken and Wild Rice Soup

Reviewed: Apr. 19, 2015
If I was the only person in my household rating this recipe, I would also likely give it more like 4.5 to 5 stars. But The Hubbs just doesn't get that excited about any soup. As a "food group," soup is more like a beverage to him. So, when I say that he gave this one between 3-4 stars, it really means something. I made it almost "as-written." I "took some help" from a little more than half of a rotisserie chicken and I added about a 1/2 cup (maybe a little more) of peas and carrots for color. I REALLY enjoyed this one. Next time, the biggest change I would probably make is making the roux in a larger pan -- I just didn't give myself enough room. But there certainly WILL be a next time. Thanks for a great recipe.
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Swedish Meatballs (Svenska Kottbullar)

Reviewed: Dec. 25, 2014
I am a 50-50 Norwegian-Swede split, so Swedish Meatballs are near and dear to my cultural "heart, " although I had never made them before. I decided to rectify that for Christmas dinner. These were SO good! Loved the spice mix. I am even considering adding some cardamom next time. And there will definitely be a next time. Also really liked the tang that the sour cream lends. Not sure how authentic that ingredient is, but it certainly was tasty. The Hubbs concurs, too, which is always a plus. He says they were even amazing without the gravy. Thanks for a great recipe!
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Easy Bacon and Cheese Quiche

Reviewed: Jan. 31, 2013
By all accounts, (and based on the reviews/comments of several others) I have found my quiche recipe. Or at least a definite keeper. (There are just very few recipes I have only one of...you know how it is!) Very quick and easy -- with a very tasty pay-off, too. I can see major room for improvisation here as well, which is good. I usually try to make a recipe "as written" at least once at the off-set, but I was NOT able to get my hands on any Swiss tonight (and I was too tired to consider a LOT of shopping around), so I opted for a mild cheddar with an Italian parm blend. Added some applewood smoked bacon and a frozen pepper/onion blend. VERY nice. I was a little afraid I was going to overflow the pie crust, but turned own to be perfect (Marie Calendar deep dish, as someone else suggested). The Hubbs also gave it a thumbs up. Will definitely be adding this one to the arsenal. Thanks for a really good recipe!
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1 user found this review helpful

Pot Roast in Foil

Reviewed: Oct. 28, 2012
I've made this several times over the years. Made it again today and decided to go ahead and add a review. I made it "as written" for the first couple of times and here's the bottom line: it's QUITE tasty and relatively fool-proof. And the fact that it's wrapped in foil means that clean-up is pretty easy and it stays moist. This time, I ended up making a couple of small changes. As I was missing the onion soup, I subbed a packet of McCormick's brown gravy mix. Also added a dry rosemary and garlic seasoning mix and threw in a healthy shake of onion powder. Also cubed up some root veggies (carrots, red potatoes and rutabaga, tossed in at the start of cooking and sealed in the packet.) It all worked quite well...just the right thing for a cool fall dinner. Thanks!
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Chicken Salad

Reviewed: Jun. 11, 2012
OK, I don't give a lot of "5-star" ratings; THIS one really deserves it. And I didn't even have bacon in the house. The dressing here is really quite wonderful; just enough of a "bite" to it, too. I served this in some wraps (just tortillas and a bed of lettuce). Makes a generous amount (just The Hubbs and me at dinner, and neither one of us can be accused of having a "dainty" appetite!) There was about a serving left over and it was even a touch better the following day (ingredients having had time to marry, etc., etc.) Bottom line -- LOVED this and will most certainly be making it again!.
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4 users found this review helpful

Pan Fried Swiss Chard

Reviewed: Jun. 8, 2012
Thought this was good. Swiss chard is my dad's favorite vegetable, so it's always fun to explore options for preparing it. I don't think "The Hubbs" would list ANY vegetable as a favorite, and even he seemed to enjoy this one. Will definitely be making this one again.
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Apr. 4, 2012
Another "wow" comfort-food meal with minimum effort. I literally threw this together on my way out the door to work this morning...as written, with just one addition...a big onion cut in about 8 pieces to serve as a sort of rack in the slow-cooker. Cooked it on low...left it for almost 12 hours...STILL juicy and fall-apart tender. Served with steamed carrots as I didn't have the time it would have taken to peel and chop them. Hubbs called it "VERY good!" Success!
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2 users found this review helpful

Slow Cooker Pot Roast

Reviewed: Nov. 22, 2011
This one got RAVE reviews. "The Hubbs" was hosting a guys' weekend, and when they returned home from the field, of course they were hungry for something NOT cooked around the camp-fire. This really fit the bill. I used a 3-pound roast, added both carrots and potatoes along with the onions, and subbed a packet of dried onion soup mix for the Italian dressing mix (...and I'm trying really hard NOT to think of the sodium content...oh well.). I had the slow-cooker on high for about 5 hours. Meat was practically falling apart, with a really nice flavor. I would say this is great for maximum results for relatively minimal effort...a keeper. Thanks for this recipe.
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7 users found this review helpful

The Best Turkey Chili

Reviewed: Nov. 22, 2011
Another 4.5-star rating, I would say. Made pretty much as written, except for a bit of salt while the meat was browning and subbed minced (dried) onion, as that was all I had on hand. Also only had a small can of tomato sauce, so I added just a bit of "jar" marinara and a can of Rotel tomatoes, as I prefer my chili a bit "chunkier" than the crushed tomatoes made things. Also added about a tsp. of coriander (and skipped the parsley, as I don't really see the "point" of that herb, especially in chili). Then added quite a bit of chicken stock to loosen things up a bit. Added just a sprinkle of red pepper flake, given the pepper in the Rotels. With the understanding that chili tends to be better the second day when the flavors have the chance to "marry up", I'm quite looking forward to tomorrow! Thanks for this recipe.
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5 users found this review helpful

Pita Chips

Reviewed: Jan. 16, 2011
Call this one 4.5. A winner on many fronts... simplicity, relatively-healthy alternative to other fried chips, fabulous taste result and great flexibility (I'm already conjuring up alternate flavor combos for these.) I made them "as written," (for a recent family dinner appetizer) just sans-chervil, as it is not a staple in my pantry. Served them with humus - delicious! Would also be a awesome with spinach and/or artichoke dip. Thanks for the recipe Dawn!!
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5 users found this review helpful

Rosemary Sherry Pork Chops

Reviewed: Oct. 7, 2010
Yumm! Made this one pretty much "as written". Only major changes were omissions -- left out the dried parsley because I rarely see the point of that herb and pepper 'cause my husband doesn't like it and I can add as much as I want when serving! :) Oh, and I substituted Marsala for the sherry. We both really enjoyed it. Served over some garlic sauted haricots verts with a salad along side (yep, watching those carbs). This would also be DELICIOUS over smashed potatoes, rice or orzo. Will certainly be making this one again. Thanks, Staceyo!!
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6 users found this review helpful

Savory Pork Chops

Reviewed: Sep. 13, 2010
These were tasty and tender. The sauce, while certainly bold and intense, has a really nice flavor (yes, we're mustard fans.) I didn't add any marmalade (didn't have any...), but may well try it the next time. Honey or apple jelly would also probably be good in this. The chops I used were probably closer to an inch than 3/4 inch, so I just adjusted the cook-time up by about 3-5 minutes. Sauce thickened up nicely. We're watching the carbs right now, so I served this with a nice big salad and broccoli, but it would be delicious with rice or orzo, etc. Will definitely keep this one in the rotation. Thanks for the recipe.
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25 users found this review helpful

Slow-Cooked Pork Barbecue

Reviewed: Aug. 29, 2010
Don't know that this is my favorite, but definitely respectable. And certainly it deserves high marks for being "low maintenance". I made this "as-written" for a Sunday lunch with friends from church. Everyone, including "The Hubbs" seemed to enjoy it. I used a five-pound pork loin roast. Still cooked for the same 4 hours, just bumped it up to high on my slow-cooker to compensate for the extra quantity. Was nice and tender, which one would expect from the pork loin. I guess my reason for giving it three rather than four stars (sorry, I just don't give that many 5-star ratings :) ) was that it just lacked a little "zing" for me. Maybe another BBQ sauce would have helped, or perhaps I just needed to up the seasonings more than I did. In any case, it did what I needed it to do, so I'm essentially satisfied. I will probably just need to tweak the sauce/seasonings a bit. In any case, I will probably make this again, but with some modifications. Thanks!
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7 users found this review helpful

Baked Ziti I

Reviewed: Aug. 19, 2010
Oh, yummmm! Fixed this for a family dinner recently (the guest list included several "rather choosy" nieces). They DEVOURED it! Wouldn't change a thing on this one. I have used a similar recipe that calls for multiple layers, bechamel, lots of pots and pans (all very well if one has bunches of time and energy...) but THIS one was JUST as satisfying and required a significantly lower time investment. Will certainly make this one again. Thanks for this recipe!!
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3 users found this review helpful

Salmon Salad

Reviewed: Aug. 18, 2010
This one was a bit of a surprise. "The Hubbs" mentioned that he was interested in trying salmon rather than tuna salad, so, given my recipe addiction, I went looking, and found this. I made this pretty much "as written" but decided to add just a dash of Old Bay seasoning and (at The Hubbs' request) a little extra mayo. Very nice! Made a very nice change served over a garden salad. Will definitely make this one again. Thanks for the recipe!
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5 users found this review helpful

Clark's Quiche

Reviewed: Aug. 18, 2010
This one is a winner. Made it pretty much "as written". Skipped the bacon (didn't have any on hand) and the dried parsley (personal preference -- read: don't often see the point of parsley :) ) Other than that, stayed "on recipe". End result was VERY tasty. Layering, especially the sour cream and spinach mixture, was a nice approach. "The Hubbs" isn't a mushroom fan, but given that they were finely diced, he didn't complain. Served it for an informal dinner with friends with salad and popovers (Grandma's recipe). Overall, it was a hit. Thanks for this recipe!
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2 users found this review helpful

Chicken Marsala

Reviewed: Jul. 12, 2010
Thanks for this recipe. After reading several other reviewers, I made just a couple of adjustments. Added some additional "spice-age" to the flour mix (rosemary and garlic, primarily), browned the chicken breast, then removed it from the pan. I then sauted the mushrooms in the hot pan, (went easy on the mushrooms, though, as "The Hubbs" really doesn't care for them...) then deglazed with a full cup of the Marsala, reduced, then added a bit of heavy cream, then returned the chicken and simmered as directed. Flavors really married up nicely. Served with some garlic green beans and summer squash, plus a spinach salad. Very nice. Again, thanks for a good recipe.
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1 user found this review helpful

Baked Dijon Salmon

Reviewed: Jul. 7, 2010
Actually, I might give 4.5 stars...we enjoyed this one quite a bit. At first I questioned the honey, but the slightly sweet tang was nice, and we're big mustard fans, so that was a no-brainer. I would have to say that the lemon makes it. Oh, and I substituted panko. Other than that, made it "as written." Served with garlic green beans and a spinach salad. I'll definitely make it again -- thanks for the tasty recipe!!
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Skillet Bow Tie Lasagna

Reviewed: Jun. 12, 2010
I've been using this one for awhile and we've really enjoyed it. It really is a great go-to recipe on "a busy week-night," AND I've also served for informal weekend get-togethers with friends. It's sure to be a hit in either situation. I would agree with other reviewers that subbing or adding sausage and/or ricotta would be tasty variations. In any case, it's a satisfying pasta fix. An Italian-style salad and crusty bread combine with this to make a great meal. Enjoy!!
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2 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: May 28, 2010
I liked this one. (The Hubbs, not a major fan of veg in general, tolerated/ate it -- with, of course, his obligatory dab of mayo...to each his own...). Swiss Chard is my father's favorite vegetable, so it kind of "took me back". Kind of hard to go wrong with fresh-from-the-garden greens (thank-you, Texas growing season...) I used chicken broth instead of the wine and added just a splash of lemon with the parm, plus salt and fresh-ground pepper at the finish. Overall, a good recipe, and I expect to be making it again. Thanks!
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4 users found this review helpful

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