Barbara Recipe Reviews (Pg. 1) - Allrecipes.com (11588361)

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Thai Chicken Balls

Reviewed: Feb. 23, 2012
This is one of my favorite recipes. I make it every couple of weeks or so. I use ground chicken or turkey. I decrease the bread crumbs by half; one cup is far too much for me. I don't serve them as appetizers but as a main course. If I were going to serve as appetizers I would probably add more breadcrumbs to keep them together enough to spear with toothpicks. I increase the sweet chili sauce to at least 1/2 cup & the lemon juice to 3 tbsps. I saute in olive oil. They will fall apart while sauteing if you try to move them before they cook enough. Good with rice too--sometimes I add a little more chili sauce & lemon juice in the pot after they are done to make them moist enough to serve with brown rice.
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Rouxless Gumbo

Reviewed: Oct. 20, 2013
Love this recipe! Tried to lower fat further by using chicken breast and chicken-apple sausages, which are somewhat healthier than andouille. Next time I'll omit the butter (tho I love butter)& use cooking spray. Also used brown rice. Makes a big pot of gumbo. Very satisfying and tasty.
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Easy OREO Truffles

Reviewed: Aug. 11, 2013
OMG, these are ungodly good! A few suggestions: I ended up crushing them in a ziploc with a rolling pin--quick and easy. I used a small ice-cream style scoop which was the perfect size for the balls & made a flat bottom. Froze the balls for about 45 minutes, then dropped them in the chocolate, rolled them around and scooped them with a slotted spoon so that the flat bottom was down, tapped it a few times to get the drips off and pushed back onto the cookie sheet & froze again. I will leave them in the freezer until ready to serve. They can sit out awhile, but will get soft after some time. Will try other cookies and coating next time. Fairly quick, easy and a pretty recipe. Great to make with younger kids. Or make ahead of time for a party, store in freezer until ready to go.
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Overnight Blueberry French Toast

Reviewed: May 12, 2013
Great recipe. Lots of compliments and requests for recipe. Stuck to the recipe for the most part. Took the suggestions of some reviewers and used French bread, used low fat cream cheese, whipped the cream cheese when soft with some powdered sugar & a little milk (tho this isn't necessary) and doubled the sauce. Tho some used less cream cheese, I did not. I liked the gooier parts with the crusty parts. I did not put the sauce on afterwards--I served in a bowl so people could add their own sauce, or use maple syrup as an alternative. I used both! Next time I will make a lighter version (i never use lighter versions of anything new when serving to company b/c you never know how it will turn out) and try cranberries or other fruit. Yum!
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Carrot Pineapple Cake I

Reviewed: Nov. 11, 2012
Best carrot cake recipe I have found. Stayed true to the instructions, except for the following: replaced 1/2 c of the oil w/applesauce, used 1/2 of a 20oz can of pineapple w/own juice, didn't have a full cup of coconut--used about 2/3 c, and accidentally used 2 tsps of baking powder. It came out fantastic! Next time I plan to follow the same changes, but will try applesauce in place of oil, and reduce the sugar somewhat.
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Chicken Marsala

Reviewed: Aug. 19, 2012
Great recipe. Followed it for the most part in it's entirety, except for some of the tweaks of other reviewers: flour & spices in ziploc (i always do this--so much easier & cleaner), doubled the mushrooms, used 1 1/2 the amount of marsala & sherry, but will double next time, and added garlic to the mushrooms. Agree that using better quality wine is important (decent marsala & sherry are not expensive). I didn't find any need to add creams or thickeners. This is an easy dinner with restaurant quality presentation and taste. Great job!
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Jul. 13, 2014
Yummy! I substituted with some things with what I had on hand: choco fudge cake mix, sugar free pudding mix, 1/2 c. oil and 1/2 c. applesauce, 1/2 c. coffee instead of water, used 1 c. vanilla fat free greek yogurt instead of sour cream, and choco chunks instead of chips. Used the satiny choco glaze that is on this site. Served it somewhat warm still with whip cream and cinnamon sprinkled on top. It was fabulous! Thank you Lisa!
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Roasted Vegetable Lasagna

Reviewed: Jan. 8, 2012
Best vegetable lasagna I've ever had or made. Truly a quality dish. Roasting the veggies makes a big difference. The only changes I made were using my own marinara sauce--I hate jarred sauce. I also used small sweet red, yellow & orange peppers, and whole wheat pasta. I agree with other reviewers that more sauce is needed, but not much more. The end result would be too runny as veggies have their own liquid when cooked. I also just cut the veggies & tossed in oil/garlic. I used much more garlic. Make sure eggplant is not sliced too thin as it will fall apart.
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Meatball Nirvana

Reviewed: Dec. 25, 2011
Great recipe. Have made several times. Family loves it! I triple the recipe and have leftovers to freeze or next day. I stick to the recipe for the most part, but two things I change; use fresh mince garlic--I think garlic salt would be too salty, and I always use ground turkey. Also, one time I didn't have parmesan and used grated mexican cheese and came out just as good. Personally, if you alter it too much you are not making the same dish. I like it as it is! A keeper!
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Berry Trifle

Reviewed: Jul. 15, 2010
Fantastic. Made it for a large 4th of July picnic. The only dessert that was eaten down to the last bite. The only changes were fresh fruit vs frozen: strawberries, blueberries & blackberries, & frangelico liqueur instead of praline. It makes a beautiful presentation.
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Marinated Turkey Tenderloins

Reviewed: Jan. 15, 2012
Best overall marinade I've tasted. I used olive oil instead of canola. I use this on turkey, chicken, pork & fish, & steak, on the grill and in the oven. The longer the mean marinates, the better. Depending on the type of fish you are using, don't marinate too long or the fish will be saturated.
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Bow Tie Pasta with Broccoli, Garlic, and Lemon

Reviewed: Apr. 22, 2010
Great recipe. My family loves it. Easy recipe to vary. I make it a little different every time. Have added red pepper flakes, used whole wheat pasta & low fat parm & even grilled chicken, substituted lime for lemon, and added extra spices (thyme, oregano, basil), or leave as is. You really can't go wrong w/this recipe
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Curried Coconut Chicken

Reviewed: Sep. 28, 2014
Fantastic recipe. Followed it as written other than using more than 2 lbs of chicken, light coconut milk and omitted the sugar. There was plenty of sauce. My family loved it. The flavors meld together well; none overshadows the other. Served it with brown rice.
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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Mar. 22, 2014
Delicious! Followed recipe for the most part but added 1/2 lb ground turkey to extend recipe. Am on Weight Watchers so made a few changes. Added 1/2 can Rotelle which i had in freezer and 28oz. can of diced tomatoes in place of "marinara" Did not saute veggies in olive oil--just dumped all together. Lightened up by using fat free sour cream in place of Greek yogurt (that's what i had on hand) & Egg Beaters in place of egg, and low sodium vegetable broth. Added 1/2 lb mushrooms. The liquid cooked down somewhat but I felt this made the sauce chunkier, which i liked. I like the taste and texture of this sauce.
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Bacon Ranch Pasta Salad

Reviewed: Jul. 12, 2014
Great recipe. Big hit on 7/4. Made the recipe pretty much as written except used finely diced fresh garlic and mixed with dressing mix, regular pepper, and 2 cans of black olives (only because I love them!). FYI, if you measure the standard dry dressing package it equals 3 tablespoons, therefore, you should be using the whole package. There wasn't one spoonful left! Thanks Wilemon--very tasty!
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Seafood Creole

Reviewed: Jul. 12, 2014
Loved this. Simple and delicious. I made a few small changes, only out of necessity--I used what I had on hand: red pepper instead of green, no white pepper, no sugar, no Tabasco (used red pepper flakes instead), didn't have fresh tomatoes so I used a can of Rotele, and no fish (only had shrimp & scallops on hand). I cut down on the liquids a bit because I omitted the fish and didn't want an excess of liquid. I served it with brown rice. You can omit the butter as well; though I used it, you can seriously cut down on the fat by leaving it out & either using the oil spray to saute, or just put them in the liquids w/o sauteing. This is very healthy and tasty.
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Oatmeal Peanut Butter Cookies

Reviewed: Aug. 11, 2013
Loved these cookies. I wouldn't make any changes. I did use the shortening, which added to the slight crispness on the outside of the cookie, but the inside was perfect--just how a peanut butter cookie should be. I thought the oats were perfect. Next time I will try crunchy peanut butter.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 11, 2013
I have to say, they are not my type of cookie. Too cake-like. I would reduce the flour and I don't see the advantage to the pudding. My house was split down the middle. My husband and one of my daughters are big chocolate lovers, and they LOVED it--said it was a keeper recipe. That is why I gave it 4 stars; based on their opinion. If they want it again I'll be happy to make it. I wasn't impressed. It's a matter of taste & not necessary to criticize to the extreme. I have to say that I can't understand some of the overly negative comments on this recipe. Not helpful at all. Obviously the majority loved it. If you don't like it, say something helpful and move on. That's the purpose of this review system. Update: took the leftover cookies to work. They LOVED them. One person told me Mrs. Fields no longer rules. So... there you go! They were a hit.
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Apple Crisp II

Reviewed: Jun. 9, 2013
Great recipe. The only change I made was using granola in the topping since I was out of oats. It made for a very nice topping. Next time I will cut the sugar (the granola adds sweetness as well) and cut my apples a little thicker. The water didn't need to be reduced because as soon as the crisp begins cooling the "sauce" thickens. Others suggested doubling the topping but I don't think it's needed. It's pretty darn good just as it is!
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Thai-Style Tilapia

Reviewed: Feb. 23, 2012
I love this recipe and have made it quite a few times. I don't change any ingredients. However, I do not puree the sauce ingredients. I like the texture of the nuts, lemongrass & onion. When I can't find fresh lemongrass I buy the pureed lemongrass in the tube. I find it in the refrigerated section of the produce. I use sliced almonds. I just mix it all up & pour over after fish has cooked in pan. Quick and elegant little dish if you want to impress. Pair with brown or jasmine rice.
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