STARDUST_331 Recipe Reviews (Pg. 3) - Allrecipes.com (1168350)

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Creamy Chicken Cordon Bleu Casserole

Reviewed: Jun. 24, 2014
This was delicious and I loved the egg noodles instead of regular noodles in this. Bumped this up to 3 chicken breasts, 12 oz egg noodles (forgot to add more ham which I should have), but kept the sauce amount the same with the addition of 2 tablespoons of dijon (will use more next time). Hearty and filling! Microwaved the chicken in a Pampered Chef microwave round covered baker which kept it moist and tossed with salt and pepper after chopping.
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Beth's Peach-Nectarine Muffins

Reviewed: Jun. 24, 2014
I only had 2 super ripe nectarines on hand, so I used those. They hubby LOVED these. These were good, but even after halving the sugar they were still very sweet - I'd probably go down to a 1/4 cup next time when using really ripe fruits. I'd like to try this with the peach as written next time to see if it kicks up the fruit flavor a bit. This looked like another recipe that added the oil and egg to a 1 cup measure, then to fill the rest with milk - I was going to do it then didn't. Next time I will - I needed to add more milk as the batter was really thick without it. This took 22 minutes in my oven.
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Overnight Asparagus Mushroom Strata

Reviewed: Jun. 16, 2014
At first the husband said 'english muffins, in a casserole?? I should half faith, right?' This was good and filling. The mushrooms disappeared to nothing - I would use the whole basket of mushrooms next time (8 oz). I think this needed seasoning and would carmelize the mushrooms with balsamic vinegar and/or add 1-2 teaspoons of Cavendar's Greek seasoning. There are overnight casserole recipes that don't really need to sit overnight, but this really did - at first the egg disappeared and I was worried it wasn't enough (the veggies were just hanging out on top), but in the oven, the casserole puffed up and beautifully, and the english muffins turned into a bread pudding of sorts. My husband's new favorite breakfast he said! I made this for work and it made 5 days worth for each of us. I bet this is also good with pepperjack cheese.
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Asparagus Mushroom Bacon Crustless Quiche

Reviewed: Jun. 11, 2014
This is definitely quick and easy to make but it came out really soggy (I used half and half and wonder if it's my fault, though the 4 stars is for the lack of seasoning). The asparagus came out way overcooked - next time I'd undercook them. There needs to be a little seasoning, I think that next time I'd throw a few glugs of balsamic vinegar in with the asparagus and mushrooms, and cook until it carmelizes onto the vegetables and that would be enough. The only thing about this recipe is that I wish there was less cream - I felt so guilty eating it.
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Tacos in Pasta Shells

Reviewed: May 29, 2014
This is delicious (the hubby said this is now in his top 10)! I also used taco seasoning as others mentioned, left out the butter, and mixed in a 16 ounce container of 2% cottage cheese to stretch the filling out further. I was able to make about 36 fully stuffed shells this way. The cottage cheese made the filling a little watery - I might cook it down a little more next time. The cream cheese gives it a little tang (used half a block that was leftover from something else). What a great way to use up taco meat! Also works great with turkey (that's all I had on hand).
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Spinach Quiche

Reviewed: May 28, 2014
Made this for the husband and I to bring to work for breakfasts (30 seconds to a minute in the microwave per slice). This was delicious and tender even though I forgot to add the cheddar! It needs some seasoning, perhaps a half teaspoon of salt and pepper, maybe a little bit of garlic powder. Used seasoned breadcrumbs and parmesan (2:1 tablespoons was plenty) because I didn't want buy croutons just for this and it added such a nice flavor. I love cottage cheese recipes! With low fat cottage cheese, reduced fat cheddar and 4 eggs to stretch over 8 servings (and it's crustless, to boot), this is pretty healthy - this will be my new quiche base recipe!! Lined my pie pan with Reynolds nonstick foil and it worked great (no spray/grease) although Pam works just great as well. I can't wait to try some of the suggestions here - artichokes, sundried tomatoes, 2 eggs with eggbeaters, it all sounds good! Definitely echo the need to squeeze the liquid out of the spinach first! LOVE Gina's idea about freezing the filling uncooked. Update: had some leftover marinated artichokes and roasted red peppers and threw that in with pepperjack instead of the cheddar- that was SO GOOD - no seasonings needed. They complimented the spinach perfectly.
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Cucumber Salad With Thai Sweet Chili Vinaigrette

Reviewed: May 25, 2014
Made this exactly as written and it was DELICIOUS. A perfect side for a BBQ. Cool, tangy, sweet and awesome.
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Turkey Picadillo II

Reviewed: May 24, 2014
This was completely unmemorable to me but the husband really liked it. However, it seems mostly healthy so that is a bonus. Forgot the capers unfortunately. Served it over brown rice.
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Chocolate Chia Seed Pudding

Reviewed: May 21, 2014
This was easy to make and delicious (left out the coffee powder). I wish I had a blender to follow other reviewers. I also used 1/2 the chia seeds since we were just beginning to start using it, and didn't realize how it was going to affect the final product's structure - it was really watery. Will use the full amount next time. Made with skim milk with no issues (warmed a minute as someone else mentioned to help with the chia swell).
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Avocado Paletas

Reviewed: May 16, 2014
This was easy to make and comes out very creamy. I would definitely double the lime juice. It tasted too sweet before freezing but just right after freezing. It's very avocadoy so if you don't like the flavor of avocado or guac, this one's not for you.....
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6 users found this review helpful

Salmon with Brown Sugar Glaze

Reviewed: May 16, 2014
This was easy but was a little sweet for us. Follow the instructions - we bought wild caught sockeye salmon which was really red, and I kept thinking it was underdone and kept cooking it until we killed it.
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Beef Asado for the Slow Cooker

Reviewed: May 15, 2014
If you're wondering what this tastes like, it almost tastes like a soy sauce, but much richer. You don't taste the ketchup at all, it actually was less sweet than I thought this would be. This definitely takes a bit of work and a lot of time but it's soooooo good. The beef wasn't tender after 1 hour and 20 minutes - might try throwing this into the slow cooker next time (and add the veggies at the end). I threw the crushed peppercorns, crushed garlic into a bouquet garni bag which worked great - I don't like eating peppercorns and didn't want to have to fish it out later. I crushed the peppercorns in a Ziploc bag with the meat pounder). Next time I'll throw the bay leaves in there as well - it was annoying to have to fish them out later, especially since one had broken into several pieces during stirring while it was still dry. They're no fun to eat! I can't believe how much sauce this makes - I really wanted bread but decided to serve it over brown rice. Also, instead of using 2 pots, I switched the order, and browned the meat, then the onions/garlic all in the same pot (making sure not to burn them). This way all the goodness and flavor bits all stay together!
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Bob's Slow Cooker Braciole

Reviewed: May 8, 2014
This is quite good and so easy (though the pounding was really hard and the meat got a few holes in place). Couldn't quite taste the filling and didn't like my choice of bacon but will try this again. I used to have a steak roll recipe filled with breadcrumbs, spinach and sundried tomatoes so I will try that again here. I could also see the prosciutto/provolone suggestion others mentioned being great here. So nice to be able to do this in the slow cooker. Very meaty flavor. Served with a size of orzo.
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Coconut Macaroons III

Reviewed: May 7, 2014
Five ingredients, 3 steps. My brother said 'What??? You didn't have to beat an egg forever to make this??' Perfect consistency, followed this recipe to a T. Melted some dark chocolate chips 30 seconds at a time in the microwave, then put it into a ziplock bag, cut the tip off and drizzled it over them. Awesome! Took a lot longer than 15 minutes to cook - almost 30 until the coconut tips began to toast....
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Baked Spaghetti

Reviewed: Apr. 28, 2014
This is really good - I LOVE recipes that use cottage cheese because it's so healthy for you, and in a pasta casserole, it's virtually always undetectable except for a little creaminess. I loved the egg/parm/butter layer too but it's too rich and the butter makes me feel guilty (though I just remind myself that it's 5 tablespoons spread over so many servings. Might cut back to 1/4 cup next time). Also had a heart attack when mixing the spaghetti into it - it was hot and I was scared it would scramble the eggs, but it seemed to have turned out ok. Forgot to undercook the pasta so it got a little mushier from the sauce and also threw down a layer of meat sauce as others did on top of the first layer of spaghetti. Really super comforting dish - what sooky said is completely on target 'It certainly isn't health food but it takes the crown for comfort food.' Takes a while to make.
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Mexican Shepherd's Pie

Reviewed: Apr. 25, 2014
Giving it 4 stars since I'm sure this is my fault. I really, really wanted to love this, but had some troubles - the corn bread didn't cook and took forever (I kept having to take it out and sticking a tooth pick in it for an extra 15 minutes - I used Jiffy). The layer closest to the corn mixture was what didn't cook. Doubled the corn bread as others mentioned but probably would stick to dropping it in spoonfuls and not being so anal about covering every open corner with only 1 box next time. Also added most of a can of black beans to stretch the recipe further and used a half beef half turkey mix. The flavor is good but the cornbread just overwhelmed everything, and I love my cornbread!
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Banana Muffins II

Reviewed: Apr. 21, 2014
These are delicious - the flavor of the banana is way out there. Reduced the sugar by 1/2 since the bananas were overripe. Also added a teaspoon of cinnamon and vanilla as others suggested. Love that this recipe uses melted butter - so quick and easy to throw together. I overbaked them by mistake and they dried out a little. Follow your nose and start checking when the banana muffin smell starts to make you crazy and draws your stomach to the kitchen.
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Addictive Sweet Potato Burritos

Reviewed: Apr. 18, 2014
I'm not vegetarian but I made these for a vegetarian girlfriend who just had a baby - it's awesome because it A) makes so much B) is filling and good C) will be easy to heat after freezing D) lots of protein for a breastfeeding mom E) it's so easy for an exhausted new mom to eat when she has 30 seconds to spare. The recipe made a TON! I ran out of wheat tortillas (16 taco sized - there's enough for 18 I think) before I ran out of either filling (plan on mixing the extra beans with rice and using the sweet potatoes just as a side to a dinner). I froze them wrapped in paper towels, on a sheet tray then threw them (wrapped) into a Ziplock bag exactly as Toni mentioned. So so pleased with this recipe. UPDATE: I had so much of the bean mixture left over, I froze it for a rainy day. Just made a snack for the hubby who's always starved when he gets home from work - stuffed whole wheat pita halves with 2 spoonfuls of the bean mixture, then a sprinkle of cheddar cheese and froze them. He's so happy!
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Karen's Baked Banana Stuffed French Toast

Reviewed: Apr. 16, 2014
I wanted to love this but it was missing something. It's a solid 4 star recipe, not sure what would take it to a 5 star recipe....still good though!
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Cuban Smoked Sausage with Chickpeas

Reviewed: Apr. 14, 2014
After one bite, the husband said 'Instant Classic', which means, 'Get this into the recipe book, it's going to be part of our regular rotation'. It's so inexpensive to make (Hillshire Farms Lite Smoked Sausage goes on sale so frequently) and essentially a cupboard meal for us. Definitely cook for an hour plus (uncovered then covered to keep the sauce) - I like the texture of the chickpeas better. I'm also contemplating just throwing it all into the slow cooker after browning the sausage and sauteing the onions. Served it over brown rice. The only thing is that it was quite salty AND SPICY!!!! I had to actually add a spoonful of sour cream to mine to tame/cool it down some. I will add one heaping teaspoon of crushed red pepper next time instead of the full 2 teaspoons and will go looking for the low sodium adobo. Update: made this with low sodium adobo and it's still pretty salty, not sure what to do next....I used no salt added tomato soup, 1 teaspoon low sodium adobo and marsala (since I only have cooking sherry at home which has added salt to it), and that helped a little bit. I hope to find reduced sodium sausage, because the low sodium adobo seems to be missing certain spices like cumin, so I'd like to go back to it. Definitely cook for an hour plus (uncovered then covered to keep the sauce) - I like the texture of the chickpeas better.
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