DonnaNJ Recipe Reviews (Pg. 1) - Allrecipes.com (11822352)

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DonnaNJ

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Caesar Salad Supreme

Reviewed: May 29, 2014
I followed the recipe exactly with one exception: I triple the recipe and use the entire 2 oz can of anchovies... including the oil. We use a mix of romaine, iceburg, spinach, kale and other greens, and top it with grilled chicken breast. Leftover dressing refrigerates well for about a week. Excellent recipe, thank you for sharing!
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Moroccan Lentil Soup

Reviewed: May 1, 2011
I threw all ingredients into a crock pot: 1 c brown lentils, 1 chopped onion, 1/2 c chopped carrot, 2 chopped potatoes, 1 can white beans, 14 oz crushed tomatoes, 1 quart chicken stock, 1 cup water, 2 t minced garlic, 1/2 t gr ginger, 2 t. garam masala, 1/2 t cayenne, 1/2 t cumin. Set to low and cooked 12 hrs. House smells like heaven. Didn't add cardomom because I didn't have any, but I sure will next time. Thank you Grace and Mae for expanding my Meatless Monday menu!
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7 users found this review helpful

Angel Chicken Pasta

Reviewed: Mar. 8, 2011
This wasn't my favorite dish that I've ever made from AllRecipes ... but in all honesty I'm not a huge fan of chicken and pasta dishes, I tried it because I was looking for something different to do with chicken. But I did not stick to the OPs directions, I veered off into my own little cooking world, so I won't downgrade the recipe for mistakes I may have made. And also, I see this sauce as an excellent base for other dishes to try: ham and peas with penne using cream of chicken soup...shrimp and scallops with asparagus using cream of celery soup...it's all good! I couldn't find Golden mushroom so I used cream of mushroom (2 cans) and 2 T tomato paste. Combined that with 8 oz cream cheese, 1 T chives, 1 packet Italian dressing mix, 14 oz chicken broth. Heated through till smooth. In a large electric skillet I sauteed the cubed chicken with a little olive oil for about 5 minutes, then added onions and garlic, cook for another 5 minutes. Added a little white wine and cooked a little longer before adding the sauce, then cooked a bit longer while the pasta cooked. Thought the chicken would break down and become tender but it was rubbery. The flavor of the sauce was very good.
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1 user found this review helpful

Split Pea Soup

Reviewed: Jan. 23, 2011
Outstanding! After reading a few reviews I tossed the following into a crock pot: 1 1-lb bag split peas, 2 quarts chicken stock, 1 ham bone, 2 cups cubed ham, 2 cups carrots, 1 diced potato, 1 diced onion, 2 cloves chopped garlic, 1/2 t salt, 1/2 t garlic powder, 1/2 t cumin, 1/4 t paprika, 1/4 t pepper, 2 bay leaves and a pinch marjoram. Cooked on high for 8 hours. Removed ham bone and bay leaves, and cook uncovered for last hour on low. So good! Update 3/13/11 I made this today on the stove instead of a crock pot...crock pot is the way to go. It takes longer, but it's worth it.
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133 users found this review helpful

Bread Pudding II

Reviewed: Nov. 7, 2010
Excellent recipe. I had read the reviews saying 4 eggs might be too much, but it was perfect in my case. I used 4 smallish pieces of cinnamon raisin bread and one cinnamon raisin bagel. Added a bit more cinnamon and vanilla (maybe 1.5 teaspoons each). Perfection. I will definitely try the vanilla sauce next time (out of cornstarch)
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2 users found this review helpful

Curried Mustard Greens with Kidney Beans

Reviewed: Sep. 17, 2010
This is an excellent recipe, and a great change from greens with bacon. We used collard greens instead of mustard, ground ginger instead of ginger root, chopped onion instead of shallots, olive oil instead of ghee; and added chopped garlic and 1/2 t. garam masala. I didn't cook it but I sure ate it! I provided the recipe and my son had it waiting for me when I got home from work. Fast, easy and very tasty. And healthy! Would add more crushed red next time, possibly cubed chicken, and will serve it over Basmati rice. Thank you for an excellent recipe!
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4 users found this review helpful

Sweet and Oh So Spicy Kielbasa

Reviewed: Sep. 2, 2010
Excellent! My MIL taught me 20 years ago to make a very basic version of this (just kielbasa and bbq sauce and some tabasco) which I have wowed crowds with in the past. This recipe takes a good thing and makes it even better. Bringing it to work tomorrow for a pot luck. Thank you abrusky, for an easy, spicy, hearty delight of a recipe.
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17 users found this review helpful

Maria's Broccoli Rabe

Reviewed: Jul. 23, 2010
Excellent. My first experience cooking broccoli rabe. Will not be my last. Followed recipe but used extra garlic, and didn't use cheese (didn't need it!). Thank you Maria.
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7 users found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Jun. 13, 2010
What an excellent recipe. I decided to make this today without checking our ketchup situation. I didn't have enough so I had to improvise. For the meatloaf I went by the recipe except that I reduced milk to 1/2 c and salt to 1/2 t. Omitted sage, don't have it. I added 1/4 t. garlic powder, 1/2 t. italian seasoning, and 1/4 t. turmeric (I add it to everything lol). I used 1 lb ground beef and 1/2 lb ground chicken. For the sauce I combined 1 6-oz can tomato paste, 3 T white vinegar, 5 T brown sugar, 1 t. garlic powder, 1 t. dried onion, 1/8 t. ginger, 1/8 t. cinnamon, 1/8 t. cloves, 1 t. salt, 1 t. ground mustard, 1/2 t. turmeric, 1 1/2 t. Worcestershire and 1 1/2 cups water. Topped meatloaf for the last hour of cooking. Plenty of sauce to top the Practically Perfect Basmati Rice. Awesome. Thank you Suzanne, this one's a keeper!
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3 users found this review helpful

Slow Cooker London Broil

Reviewed: May 24, 2010
I really took liberties with this recipe based on what I had on hand, and it came out great (for the most part). My husband brought home two different London broil top round steaks, both came out different, one being tougher than the other even though they were cooked exactly the same. So those of you saying your steak was tough...it wasn't the recipe, it's the steak. Since we had 4 lbs of steak I needed to double the recipe. For one reason or another, either not having a specific item or having decided through a review to make a change, I ended up using: 1 can tomato soup, 1/2 can tomato paste, 1 can cream of celery soup, 1 can beef gravy, 1 small can mushroom pieces (including liquid), 1/4 c. onion flakes, 3 T Worcestershire, 1/4 c. red wine vinegar. Mixed together and let steak marinate overnight. Tossed into crock pot and cooked on low for almost 9 hours. One steak, the thicker of the two, fell apart like pot roast. The other steak was tougher, but still tasty. Served with Practically Perfect Basmati Rice, and there was plenty of sauce to top the rice with. Thanks Merri C. for a tasty and very forgiving recipe.
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5 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Apr. 16, 2010
I made this (what I thought was) exactly the way it's written. I realized once everything was mixed that the recipe calls for an 8 oz box of pasta and I had used a lb. I was confused, surely an 8 oz box of pasta would not require a 9x13 baking dish? At the last minute I added extra cottage cheese, extra sour cream, extra shredded cheddar, extra grated Parm...but wasn't able to quite double everything the way it should have been. It came out ok, nothing to write home about. Didn't seem to all melt together like I would have expected. Could almost see the lumps of cottage cheese. Will give it another try. Also, I used extra sharp cheddar, next time will use regular sharp cheddar. Will 8 oz of pasta really require a 9x13 dish?
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1 user found this review helpful

Fabulous Wet Burritos

Reviewed: Mar. 28, 2010
This is a great recipe, thank you SYDNEY6 for sharing! I substituted salsa for the tomato soup, and a mix of jalapeno and banana peppers for the chilis. Other than that went by the book. Baked the finished product for 20 minutes on 350, topped with sour cream and a slice of jalapeno. My husband loved that, unlike the burritos we usually have, he doesn't have to worry about these falling apart when you pick them up. This is a nice change from our usual burrito dinner.
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1 user found this review helpful

Beef Burgundy III

Reviewed: Mar. 21, 2010
Great recipe! I used 2 cans of golden mushroom soup, almost a cup of wine. Omitted the butter. Added 1 1/2 t. beef broth base, 1/2 t. marjoram, 1/2 t thyme, a few shots of Worchestershire. Came out awesome. Served over basmati rice (made with beef broth).
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3 users found this review helpful

Shepherd's Pie VI

Reviewed: Jan. 7, 2010
Excellent quick meal. I followed the recipe almost exactly. I used left over mashed potatoes supplemented with a batch of instant mashed (they were fast!). And I used a bag of frozen peas and carrots for the veggie layer. Used chicken broth instead of beef (its what I had on hand). And I added the 1/2 c grated cheddar right into the potatoes. Quick, easy, tasty...and leftovers were great too.
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1 user found this review helpful

Charleston Breakfast Casserole

Reviewed: Jan. 4, 2010
As others have stated, this is a really good base recipe that can be tweeked for use with other meats, veggies and cheeses. We love breakfast but seldom make it at home. Too much hassle trying to get everyone eating together with everything hot at the same time. This recipe resolves that issue. I used 6 slices bacon and 1/2 of a 1 lb tube of Jimmy Dean ground sausage. Cooked the bacon till browned but not crisp, cut into 1 in pieces. Browned sausage, then added 1/2 cup onion, sauteed till translucent. Stirred in the bacon and removed from heat. Used 9x13 pan, sprayed with Pam. Used garlic and onion croutons, topped with 2 cups cheddar jack cheese. Used 7 eggs (due to the larger pan size). Skipped the bell pepper. Used dijon mustard. Seasoned with salt, seasoned pepper and garlic powder. The only reason I didn't give this 5 stars is my husband said that it reminded him of McDonald's breakfast burrito. He still had seconds..but the remark stuck with me. Next time I will try this with bagels instead of croutons. Or maybe potatoes.
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3 users found this review helpful

Laura's Unbelievable Chicken and Pasta

Reviewed: Dec. 15, 2009
This is a great base recipe. I made adjustments based on what I had. I sauteed some onion and garlic in a little olive oil. Then added a splash white wine and the chicken broth. Added cubed cooked chicken, and let it simmer for 20 minutes. Stirred in 1/2 package thawed leaf spinach, 1/2 package cream cheese (all I had), 1/2 cup sour cream and 1/2 cup grated parm. Cooked about 5 minutes. Then added halved cherry tomatoes, 1/4 t. pepper, 1/4 t. garlic powder, 1/4 t. red pepper flakes, cooked 5 minutes. Served over wheat penne. My husband gave it a thumbs up. Will try it over rice next time. Thanks for a great recipe.
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3 users found this review helpful

Rosemary Roasted Turkey

Reviewed: Nov. 26, 2009
Used this recipe for the 2nd time today. Only had dried herbs, and no sage at all. Still worked beautifully. The best turkey I have made to date. Thank you again Star Pooley for a winner of a recipe.
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1 user found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 26, 2009
My first time ever making stuffing. It was so good and so easy. I used Arnold's herbed stuffing bread. Jimmy Dean pork sausage meat. Omited the sage (didn't have any). Used fresh rosemary and thyme. Used 1/2 golden delicious and 1/2 macintosh apple. Doubled the stock since I baked it out of the bird (used chicken). It was so tasty, only my hubby grumbled about the cranberries. Next time I'd use half the cranberries and apples, in deference to his tastes. But it was PERFECT as it was. Thank you Stacy for this great recipe.
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3 users found this review helpful

Cajun Style Baked Sweet Potato

Reviewed: Nov. 26, 2009
I served these today as an alternative to the sugar-laden candied sweet potatoes we usually have, since so many of us are watching our calories. They were a big hit, very flavorful and tasty. They looked a bit dry but tasted better than they looked. Next time I might put 1/4 inch water in the bottom of the baking pan, like my mom used to do, to keep them more moist. Doubled the recipe for 3 lbs of potatoes, there was plenty (almost too much) spice mixture.
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5 users found this review helpful

Kickin' Collard Greens

Reviewed: Nov. 23, 2009
Wonderful! This was my first experience with collard greens, and they turned out great. I'm having my Dad over for Thanksgiving, for the first time since my mom passed away. I want to do a completely different dinner than Mom used to do, because Dad has been so sad. Instead of our traditional Italian antipasto and wedding soup followed by manicotti (and everyone is stuffed when the turkey is served)...I decided to make rosemary turkey, cranberry and apple stuffing, baked sweet potatoes, cornbread and collard greens! I gave the collard greens a test run tonight. I love them and will be making them often, not just for holidays. Thank you Ken for the excellent recipe.
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1 user found this review helpful

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