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Watermelon Soup

Reviewed: Jul. 29, 2013
This is a really good cold soup! I'm not a fan of honey, but I decided that I'd give it a shot. I omitted the mint and replaced half the lemon juice with lime juice, and I'm glad I did use the lime juice. It's a beautiful blend of tart and sweet (I used a very red, ripe watermelon). When I have mint on hand, I'll try it in this. If you want a thicker soup, make sure you blend this at a slower speed and check the consistency as you go. I chose to puree it all the way and end up with more of a liquid, which suited what I wanted. I can't wait to experiment with adding other fruits to the mix.
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13 users found this review helpful

Tex-Mex Turkey Soup

Reviewed: Dec. 3, 2012
My aunt sent me this recipe after we hosted Thanksgiving and had tons of turkey left over. I made a change to it the first time, but it was one of the best soups I've ever tasted. The change I made was to use salsa verde (the green salsa) instead of regular salsa, since we didn't have any on hand. The rest of the ingredients were already in our kitchen. The second time around, I used regular mild salsa, a large can of crushed tomatoes, and instead of chicken flavoring used a beef soup base dissolved in water, where I had used the chicken soup base before. It was a different flavor, but still very good. I also used browned ground turkey the second time, since the leftovers were long gone. It was great! You can probably use chicken or browned ground beef as well. I'm going to also try it with pork loin if I have leftovers. On the side this time, I melted a little cheddar cheese on top of a plate of tortila chips and sprinkle that with cumin and chili powder. We used those to dip into the soup. It was so good as something to add a little crunch. This recipe is staying in my recipe box and also getting printed out so I always have it. You can used kidney beans in it as well. I guess I made more changes than I thought! The cilantro I used was dried, so I just sprinkled it in without measuring. The important thing is that it's so versatile that as long as you stick with the basic seasonings and water proportions, you can't go wrong no matter what you add.
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1 user found this review helpful

Cranberry Sauce

Reviewed: Nov. 24, 2010
I found this recipe because I was wondering if I could use regular orange juice in place of the water, instead of my usual addition of frozen oj concentrate to the water. I guess so! Thanks for the recipe.
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Ham 'n' Noodle Toss

Reviewed: Mar. 18, 2010
This is a very good combination that I've never thought of. We really liked it! I made it a little differently and used chicken ramen instead of Oriental. I cooked the cubed ham on a grill pan to brown it and then added it to the drained, cooked noodles and broccoli. I used frozen broccoli and cooked it in the noodles & broth before draining the broth (to reduce sodium - but some nutrients might have been lost from making the broccoli this way). Added lite soy sauce just before serving. I will make this again!
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0 users found this review helpful

Ham 'n' Noodle Toss

Reviewed: Mar. 18, 2010
This is a very good combination that I've never thought of. We really liked it! I made it a little differently and used chicken ramen instead of Oriental. I cooked the cubed ham on a grill pan to brown it and then added it to the drained, cooked noodles and broccoli. I used frozen broccoli and cooked it in the noodles & broth before draining the broth (to reduce sodium - but some nutrients might have been lost from making the broccoli this way). Added lite soy sauce just before serving. I will make this again!
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11 users found this review helpful

Tuna Snack Spread

Reviewed: Apr. 30, 2009
I made this with 2 cans of tuna, and it came out great. I think it's good either way, having tried it with one can first. I used onion powder instead of salt (cutting down on salt) and light cream cheese. If you don't have lemon juice, it's okay. I didn't really taste a difference, and it just made the dip less thick, but it has a good, creamy consistency either way. This is going on my list of dips to make for get-togethers and just hanging out at home.
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10 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 8, 2008
This was my first time making banana bread. I made 24 "cupcakes" with a single recipe (there was still enough batter for one or two more), filling the cups 2/3 of the way full. I used silicone baking cups and baked them for 30 minutes at 350 degrees (I got a darker brown - for lighter brown, start checking around 22 minutes - they were fully cooked at 24 mins). They came out with just enough room to add frosting, if desired. These taste great! They are perfectly moist. I used 5 ripe bananas, used margarine instead of butter and added a pinch of cinnamon to the batter. They are in place of regular cupcakes for an uncle's birthday, at his request. I'd use this recipe again if the occasion comes up. Thanks!
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1 user found this review helpful

Tater-Topped Dogs

Reviewed: Apr. 22, 2008
My dad also used to make these, but without the buns. You cut the dogs in half lengthwise, place them face up on the sprayed baking sheet, then fill with the mashed potatoes (instant works fine, and you can leave out the salt) and topped with sliced American cheese. I even sprinkle seasonings on top. They are great with ketchup. So easy! Thanks for the recipe! I'll try it with buns next time!
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7 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 21, 2007
I do this same thing, but by adding the frozen orange juice concentrate equivalent to the recipe on the cranberry bag. This is soooo good! The orange flavor really compliments the cranberries. I make it every year.
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0 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Aug. 7, 2006
This has turned into a must-make recipe for our family gatherings now. I used 6 broccoli crowns, not heads. There was less of the stem. This meant less waste of the unused stem parts. Another time I made this, I used two 2-lb bags of frozen florets (not pieces), and they work just fine as an emergency substitute. I found that making this ahead of time gave the best flavor, as did eating the leftovers the next day. The flavors really blend. Don't leave one ingredient out, no matter how odd it seems.
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1 user found this review helpful

Grandma's Five Cup Salad

Reviewed: Aug. 7, 2006
This is a classic recipe and was loved by everyone who ate it.
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1 user found this review helpful

Hot Dog a la Potato

Reviewed: Aug. 9, 2004
This recipe is one that my late dad said that he ate when he was growing up. It's a quick and easy meal and you can use leftover real mashed potatoes or just make instant potatoes. I put everything on top at once and season it with onion powder or whatever seasoning I feel like adding, and bake it until the cheese starts to turn light brown. Remember to use a baking sheet with edges so the cheese can't drip. The hot dogs will be hot inside, due to the potato "insulation", so let them sit a few minutes before serving. Delicious!
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7 users found this review helpful

Bacon Cheese Puffs

Reviewed: Aug. 19, 2003
This is a great recipe for an easy appetizer! However, it is a bit salty. Next time I will try using the low sodium bacon instead. I also improvised with half of the appetizers by adding one slice of a grape tomato (like a tiny plum tomato) to the top of the bread before adding the mixture. It turned out very tasty, as the tomato stayed firm under the filling. I'm also going to try using this as a filling for my homemade dough. Thanks!
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47 users found this review helpful

Snicky Snackies

Reviewed: May 25, 2003
This was the second time making them, and I got the best compliments this time around! They disappeared in less than 30 minutes! I changed a few things, like microwaving the carmel ingredients in a huge bowl, and cooling the oven-heated mixture on the cookie sheet I used. Once cooled, I just put them in a bowl, omitting the wax paper step. The carmel came out smoother and tastier doing it this way. I also added about 1 tsp of cinnamon and about 1/4 tsp vanilla extract to the carmel to give it less of a butter flavor, which seemed overwhelming. But everything came together better this time around, using this method.
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57 users found this review helpful

Baked Corn II

Reviewed: Aug. 13, 2001
I quadrupled the recipe for my church picnic, and people just ate it up! It is so easy to make, and you can do it all in one bowl and one casserole dish! The color is wonderful when baked, as it turns a nice orange on top and is very attractive. It is important to defrost and drain the corn of any extra water before using it, as the final product is a wonderful consistency when done. Thank you for the recipe!
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42 users found this review helpful

 
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