Nancy926 Recipe Reviews (Pg. 1) - Allrecipes.com (11708486)

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Chicken Breasts in Caper Cream Sauce

Reviewed: Aug. 28, 2014
I doubled the entire recipe. Once I got done cooking the chicken, the pan was screaming to be de-glazed. I used slightly less than 1/4 cup chardonnay wine and got all those tasty, crunchy goodies stuck to the bottom of the pan to release. The end product seemed a bit too salty. I think the brine of the capers were enough to satisfy the salty needs of this family. Would cook again, but would cut back on the salt a bit. I did not double the sauce as many have mentioned and was fine with the quantity of sauce produced. The spice blend alone is worth keeping in the recipe box.
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Best Marinara Sauce Yet

Reviewed: May 16, 2011
Somewhat pleasing but not remarkable or particularly satisfying. I didn't bother to keep it in my recipe book but I can't quite say what it was that left me wanting. Consistency is nice, and it's easy to prepare.
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2 users found this review helpful

Minestrone Soup I

Reviewed: May 16, 2011
I've tried a number of minestrone recipes from Allrecipes and this one struck me as slightly odd. I think the beans left a sweet after taste that was unexpected and not desired. I can't quite figure it out, but if you like a slightly sweet after taste, go for it!
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Thai Chicken Satay

Reviewed: May 16, 2011
I've made this twice. Once with low fat coconut milk and one time with regular. Low fat was good. Regular was fantastic. Fresh cilantro a must. I put chopped up leftover chicken satay over homemade minestrone soup and it was a delicious surprise. Who knew it would be so versatile and tasty. This one is staying in my recipe book.
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Flatlander Chili

Reviewed: Jan. 13, 2011
Yummy! 'Nuf said! I noticed many reviews commented that this recipe is somewhat bland. I would encourage everyone to double check the age of the spices they're using. If they're over a year old, you probably need to pump it up a little as spices lose their punch as they age. I recently noticed a jar of chili powder at my mother's that was probably at least 10 years old. She didn't see the problem with that. The problem with that is that she's basically adding slightly flavored dust to her recipes...yuk! I used fresh spices for this chili and it turned out perfectly tasty and spicy. Update: I've been making this recipe consistently for a few years now, and I've found that I'm happiest when I double the beans (Sorry, serious chili lovers), and increase the amount of all the vegetables, plus add 1/4 cup corn meal to thicken it up. Nevertheless, this recipe is a great starting point that is easy to tweak to your satisfaction.
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Quick & Easy Flank Steak

Reviewed: Jun. 8, 2010
Okay, okay. I know I submitted it, so of course I'm giving it 5 stars. Some will say, "but I made such and such and it was a bit better." But, did they get this much flavor in about 3 minutes of prep time, 15 minutes of marinating time, and using the barest of ingredients that just about everyone already has in the pantry. So, the reason it's a five star for me is it has a big bang for the buck. That is, little time, little effort, no stress and good flavor. Plus, It's easy to jazz up if you have more than 3 minutes to spare.
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Lemon Cream Pasta with Chicken

Reviewed: Mar. 29, 2010
We found that our result was way too lemony. I would certainly try it again, next time cutting down on the amount of lemon by quite a bit. Perhaps our lemons are just bigger and/or juicier than those used in the original recipe? In any case, my daughter was completely put off and asked me to never make this recipe again. Of course the caveat there is that young people have sensitive palates. So, if you are feeding this to your kids, definitely watch your lemon! If you're palate is old and worn out, juice it up! But...taste as you go. Apparently mine isn't as worn out as I thought!
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Mar. 25, 2010
The shell sticks to the egg when the eggs are quite fresh. I saw a science-based food show once that explained that adding vinegar changes the Ph of the egg, thereby allowing the shell to release easier. Likewise as an egg ages, the Ph changes, so an older egg won't have a problem with sticking either, but who wants to eat that! Someone commented that it's the ice water that does the trick, but I think there's merit to the vinegar thing. So, thanks for figuring out the right ratio.
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Easy OREO Truffles

Reviewed: Feb. 23, 2010
My daughter took one bite and said, "Bleh, What are these? Oreos and cream cheese? Yuk!" Guess there's no foolin' her, though everyone else liked them quite well. One ball was enough to completely satisfy my sweet tooth craving. Two would have sent me into a coma. The bottom line is if you like oreos and cream cheese, you're in business. If not, there's no magical transformation here, so don't go there!
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World's Best Pasta Sauce!

Reviewed: Feb. 19, 2010
I believe in the importance of advertising accuracy. The title of World's Best Pasta Sauce is a bit of a statement, isn't it? Sorry, just keeping it real. Frankly, I think the title should more appropriately be The Best Darn Pasta Sauce You'll Ever Make at Home in the World... Ever...Period! Seriously, the sauce is delicious and relatively simple. The most difficult thing is planning your time around the 1 1/2 hours of simmering. I've followed other recipes that were just as good but were substantially more complicated and more time consuming. Why do that when you can do this? This recipe offers a great return on investment (for all you bankers out there).
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Creamed Spinach III

Reviewed: Feb. 19, 2010
I did tinker with this recipe as others suggested. Turned out delicious. As you might guess, it's a bit of 3 steps forward for eating your veggies and 7 steps backward for all the delicious creamy goodness. So, have your cholesterol checked first, then enjoy!
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Vanilla Glaze

Reviewed: Feb. 19, 2010
A nice, solid recipe. It wasn't quite as opaque as I had hoped, nor did it stick quite as I expected. I think I just chose a good recipe but for the wrong application.
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3 users found this review helpful

San Francisco Sourdough Bread

Reviewed: Feb. 19, 2010
Cue the angelic music...This is my first really successful loaf of bread! Very nice. The crust wasn't as crusty as I would have hoped for SF sourdough even though I had a pan of steaming water and did a little spritzing of water as well, though that could be my fault due to inexperience. If you're really looking for that San Francisco sourdough flavor, definitely make the effort to get the real deal starter. It's a unique flavor that just can't be duplicated because of the special growies that only exist in the SF Bay. Straight up generic sourdough is tasty, too. It's just not SF tasty if that's the flavor you're aiming for.
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Shiny Chocolate Glaze

Reviewed: Feb. 12, 2010
Well, wasn't that easy! Quick to make and tasty to eat. I wish my final product had a little more shine to it, but nevertheless, a great go-to recipe. I probably need to experiment with different brands of chocolate and perhaps the quantity of corn syrup. Maybe someone out there has ideas on how to make this a pinch more shiny...? I'm all ears.
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Red Velvet Cupcakes

Reviewed: Feb. 12, 2010
I tried really hard to mess this recipe up. Despite the fact that I forgot to add the buttermilk until after everything else had already been added, they still came out nicely. I cut off the tops then used a small biscuit cutter to get a hockey puck shape. I then combined it with "Shiny Chocolate Glaze" submitted by KITTYCATGRL and ended up with a very tempting little Ding-Dong. Best Ding-Dong I ever had. Thanks, pinkspoonula! Now only if I could remember to take pictures...
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Quick and Easy Brownies

Reviewed: Feb. 11, 2010
I followed the suggestions from other reviewers and cut down the flour to 1 cup and added a tablespoon of sour cream. I am not a chocaholic, but I found them lacking in chocolate flavor. Also, the first bite tasted surprisingly eggy. This is a cake-like brownie. I hadn't really thought about it, but I think I discovered I prefer a more dense brownie. This is no fault of the recipe; just a personal preference. If I had left the recipe as written, it probably would have been more dense, but it still wouldn't have been chocolatey enough for us. Nevertheless, it's nice to have a simple recipe you can pull out of your hat in a moment's notice. So, I probably wouldn't make them again....but I'm sure this recipe would suit lots of people just fine.
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English Tea Cakes

Reviewed: Feb. 9, 2010
It's just shortbread. Great for the holiday assortment plate. It's good shortbread, really. If you need to make shortbread, use this recipe. If you love shortbread, use this recipe. I just don't love shortbread.
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The Best Rolled Sugar Cookies

Reviewed: Feb. 9, 2010
There is no false advertising with this recipe! Yummy! I roll the cookie dough out right onto parchment paper with two long pieces of 1/4" left-over wood molding on either side to help get the thickness just right. Pull away the unwanted dough, slide the parchment paper right onto the cookie sheet, then the cookie shapes don't get distorted. It's gooood. P.S.: About those 'sticky dough' comments, I think it really matters what brand of butter or margarine is used. I always use Plugra, a European butter, when baking. European butter is churned much slower than American butters (We Americans...always so impatient!). Slow churning results in the formation of smaller fat crystals which is an excellent thing in baking. It's worth the extra money when baking. I'm sure there's other things that would help combat the sticky, but that's what I did. Have fun!
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Sugar Cookie Icing

Reviewed: Feb. 9, 2010
Oh, recipe, where have you been all my life! I could never get my royal frosting to look shiny. This recipe solved my problem and tastes great as well. I substitute peppermint extract for the almond and my kids have gone from icing haters to icing lovers. Easy and fun to work with and yummy, too!
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Stef's Super Cheesy Garlic Bread

Reviewed: Feb. 9, 2010
Can you say Claim Jumper? This recipe reminded me of that over-the-top, your heart's going to stop if you eat one more bite kind of thing that you get at that restaurant. If you love that, then you'll love this. I'm all about over-the-top, so I loved it. My daughter and husband found it to be a little too much. Even I am willing to concede this is a recipe saved for rare occasions unless an early grave is what you wish!
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