nberry1 Recipe Reviews (Pg. 1) - Allrecipes.com (11744792)

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Cheesy Green Bean Casserole

Reviewed: Nov. 24, 2014
My husband normally hates green bean casseroles, however, I knew the cheese would win him over! I halved the recipe, using (1) 27 oz. can of green beans, and only (1) 10.75 oz. can of cream of mushroom soup. The cheese is the key-Did not add any Velveeta, used grated Colby 1/2 to 3/4C, more on top along with a sprinkle of parmesan cheese. Definitely for the cheese lovers! Will make again using French green beans.
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To Die For Blueberry Muffins

Reviewed: Jul. 30, 2014
I just made these muffins a short while ago. I had some fresh blueberries left over, and it was the perfect amount--just over 1 cup. I DIDN'T READ ANY REVIEWS BEFOREHAND, SO I HAD A SIMILAR PROBLEM WITH THE TOPPING! Definitely reduce by half, since the topping melted and almost burned on to the pan top and each one had to be removed using a knife around it--Each one was "glued" in to the pan! Ugh, that was awful, but the muffin itself was delicious and rose well. I would try this again adjusting the topping, and maybe greasing the pan top as well. It's worth trying again.
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1 user found this review helpful

Taco Bake II

Reviewed: Mar. 13, 2014
I am making this as we speak. I have made similar recipes, omitting the taco chips and the tortillas since my husband doesn't like the soggy additions....So, I added while cooking on the stove; onions, 1/2 can peeled tomatoes that I cut into quarters, celery, chopped garlic. I then added black olives, tomatoes with juice (instead of water) sour cream and black olives and placed in a rectangular baking dish. I also added cheddar cheese on top with more sliced black olives. I am making this with a side of jasmine rice. It smells great! I added onion and black pepper, taco seasoning and Italian seasoning for spices, also added a splash of Louisiana Hot Sauce for zing. Thanks!
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Corn Casserole II

Reviewed: Feb. 12, 2013
Well, I haven't taken it out of the oven yet...I have made several similar recipes from this site--All good! I didn't have cream corn, so I added half and half to the mixture. I also added real bacon bits, and 1/2 envelope of vegetable soup mix that I had in the cupboard. I used 1 can sweet corn and about 15 oz of frozen corn. I added cheese and sour cream, probably about about 1/2 cup so I used 2 eggs as the recipe stated, along with the corn muffin mix. I added some kosher salt, a dash of sugar and a few sprinkles of black pepper. I plan to put more cheese on top and bake until ready! My baking pan was 9 x 11.
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Spinach Stuffed Chicken Breast

Reviewed: Jun. 19, 2012
This is the second time I have made this recipe, requested by my husband. He tends to be a cheese fanatic. I did make several changes though, based on time, ingredients, etc. As another reviewer did, I pounded them flat, probably less than 1/2 inch, and placed them in the baking dish that way. I then spooned the spinach/cheese mixture on top of 4 breast halves. I sprinkled the tops with grated parmesan cheese. I used chopped garlic in a jar, and added grated cheddar or mozzerella, whatever I had. (no papperjack) I also used frozen chopped spinach which I added to the onions and garlic once sauteed. I added garlic powder, black pepper and parsley to the mix. The idea of the bacon grease really didn't appeal to me, so I think I'll try topping with real bacon bits next time!
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Sweet and Spicy Green Beans

Reviewed: Jan. 18, 2012
These were the best I ever made, and sooo easy! I used frozen green beans slightly thawed, adding some onion to them I used olive oil and a small amount of butter. No chili sauce, so added a dash of cayenne pepper for some spicyness. These are GREAT!!!
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2 users found this review helpful

Onion-Apricot Pork Chops

Reviewed: Mar. 23, 2011
I gave this 5 stars, but I did make some adjustments: In the frying pan, it looked like a meal from a 5 star restaurant! I omitted the broth, butter and cornstarch and browned in olive oil. I added onion and fresh mushrooms to the pan, along with about 1/2 cup italian dressing. I then just spooned apricot preserves over the boneless chops. Spices added were garlic powder, parsley, ginger, allspice, and black pepper with a touch of salt. Adjust to your taste! I paired this with orange rice--the perfect compliment! Thank you Phyllis!
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7 users found this review helpful

Spinach Dip I

Reviewed: Sep. 11, 2010
I was aiming to have this taste better than store-bought! I made some slight adjustments based on what I had on hand...... I used 1/2 container of sour cream, about 1/2 cup mayonaise, and 1-8 oz. package of cream cheese warmed and softened in the microwave with about 2 tabs of 2% milk. I added 1 package of onion soup mix and the frozen spinach thawed. I added some spices in dashes--Salt, pepper, cayenne pepper, sage and crushed red pepper, which I also used as a 'topping.' It looks great against the spinach! The spicy-ness can be adjusted to your own taste.
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Quick Alfredo Sauce

Reviewed: Aug. 14, 2010
I intended to make my own sauce tonight. Followed this recipe but used light cream and evaporated milk. I added garlic powder instead of garlic salt-added parmesean and parsley, salt and pepper, 2 cloves fresh chopped garlic and enough parmesean cheese to thicken the sauce. It smells great!! I will add the tortellini when done!! Thanks for a great, fast recipe!!
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8 users found this review helpful

West African Vegetable Stew

Reviewed: Jun. 7, 2010
I loved this recipe! Unique flavors, I was able to use up the 1 1/2 sweet potatoes and fresh spinach I had in the refrigerator. Also, we love vegetables in general. I added diced chicken when sauteing the onions and garlic--I omitted the water and just used the broth. Sweet and spicy--a nice combination of both! You can "up" either one according to your taste!
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6 users found this review helpful

Beef and Broccoli

Reviewed: Feb. 27, 2010
Well, this had perfect ingredients for me. I did change a few things...Becusse my husbands hates dishes with soup, I added 1/2 a small can of tomato paste + 1 small can of water instead. It thickened up nicely. I always cook with oniions, so this went with the steak strips. I used 1/3 package of a (2lb) bag of frozen broccoli. I added the spices last. It looked thick and rich. I served this with a brown rice combo of tomatoes and veggies ---It is fast and easy--I'll be making this again!! Thanks very much.
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5 users found this review helpful

Cranberry Swirl Coffee Cake

Reviewed: Jan. 2, 2010
Ok, I made this delicious coffee cake for the second time. This time, I used a full cup of low-fat sour cream and a full can (15 oz.) of cranberry sauce. I am using an 8 x 8 inch square glass pan, adding about 1/3 extra flour. It was too moist in the middle, and I will decrease the cranberry sauce to the original recipe amount. Also, the small amount of juice added to the excess moisture. Other than that, it is tasty and presents beautifully. A crumb topping adds to the presentation! I wouldn't make it without it. Thanks!
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Cranberry Swirl Coffee Cake

Reviewed: Dec. 27, 2009
Excellent!! I read many reviews first, so I took some of those suggestions as well. I had to "tweak" it since I didn't have quite all the listed ingredients and used walnuts in the mix and topping since this is the family favorite. I used 1/2 cup of sour cream and 1/2 cup of 2% milk, (no yogurt on hand) adding about a teaspoon of mayonaise. I added the vanilla extract too as well as the almond. I used leftover whole berry cranberry sauce from Thanksgiving--wasn't sure about any liquid juice, so I didn't use it. I added about 1/3 to 1/2 cup more flour, since 2 cups didn't seem like it was enough. I swirled the sauce only on the top, but it was fine. I also used an 8" x 8" pan and it cooked nicely for 50 minutes, adding the topping after 30 minutes. It wasn't dry it all. The bottom was medium toasty brown, so maybe a bit less cooking next time when I make it again, which will be SOON!! Great for brunch, company, Holidays or just easy Sunday mornings.....Thanks!!
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Scalloped Corn

Reviewed: Oct. 24, 2009
This is the second recipe I tried, of the hundreds I saw and read... I will surely be making this again! Loved it! Much lighter than the last version....I used 1/2 can creamed corn leftover from the previous try. Used 1 can regular corn, and substituted 1 package butter-milk biscuit mix instead of corn muffin mix. (used this up in previous version) Otherwise, everything was as the recipe called for. Baked in 8x8 pan for approximately 30-35 minutes. Scrumptious!! I plan to make this for Thanksgiving without a doubt....Thanks so much!!
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